For this chili garlic noodle bowl recipe, we used rice noodles. Rice noodles are a great option, especially if someone has a gluten sensitivity. I used the pad Thai sized noodles that can be found in the Asian foods section of the grocery store. The chili garlic sauce can be found in the same section.

This Chili Garlic Noodle Bowl Recipe is:

packed with flavor
an easy vegan meal
a great option for people who have a gluten sensitivity

Chili Garlic Noodle Bowl Recipe

Cory Warren

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Prep Time 5

Cook Time 10

Total Time 15

Course Lunch/Dinner

Servings servings

Ingredients

1 pkg Asian rice noodles
1 pkg extra firm tofu
1 pkg frozen shelled edamame
1 can bean sprouts well drained
2 tbsp chili garlic sauce
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp agave nectar
3 green onions/scallions rinsed & sliced
fresh cilantro chopped
salt & pepper to taste

Instructions

In a large pot, cook the rice noodles according to the directions on the box.
When they have finished cooking, move them from the boiling water to a large bowl of cold water to stop them from cooking.
While the noodles are cooling: in another large saucepan cook the edamame, tofu, and bean sprouts with the chili garlic sauce, soy sauce, rice vinegar, and agave nectar. Cook over medium heat, stirring gently for five minutes.
Drain the noodles well before adding them to the other ingredients in the saucepan. Cook for another three minutes, stirring until all of the ingredients are well combined.
Add salt and pepper to taste, and top the noodles with scallions and fresh chopped cilantro.