For this hot and sour noodle bowl, you will be asked to make it again and again. My family was rushing to get seconds, of this delicious soup, when I made it the other day. The balance between the sweet and sour is absolutely delicious. Forget about that fast food place that serves your favorite noodles. Make this at home in just 15 minutes and call it a night! No driving, no fuss, no problem.

This Vegan Hot and Sour Noodle Bowl is:

  • bursting with flavor
  • a plant-based meal everyone will love
  • so easy to make, that you will make it again and again
  • a great alternative to your normal noodles

Hot and Sour Noodle Bowl

Cory Warren
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Lunch/Dinner
Servings 4 servings


  • 2 tbsp water
  • 1/2 red onion finely chopped
  • 2 cloves garlic minced
  • 8 cups vegetable stock
  • 4 mini bell peppers seeded & sliced
  • 8 oz fresh sliced mushrooms
  • 1 handful cilantro rinsed & chopped
  • 1 jalapeno thinly sliced
  • 2 cups fresh bean sprouts
  • 8 to 10 oz dry rice noodles
  • juice from 1 lime
  • 2 tbsp white wine vinegar
  • 1 tsp sriracha
  • 1/4 tsp white pepper
  • 1/2 cup agave syrup


  • In a large pot sauté the garlic and onion in the two tablespoons of water, over medium heat, for five minutes.
  • Add the vegetable stock, bell pepper, and mushrooms. Adjust the heat to high, and let the soup come to a boil.
  • While the soup is heating, add the lime juice, vinegar, sriracha, pepper,and agave.
  • Reduce the heat to medium-high once it is boiling, and add the bean sprouts and noodles.
  • Continue cooking the soup at a gentle boil for five more minutes, or until the noodles have softened.
  • Ladle the soup into bowls and top with cilantro and jalapeño.
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