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This is my warm comforting bowl of sweet chilli noodles that are sweet,spicy,nutty and all the good things you can think off. If you are a noodle fan of any kind then you got to try this recipe because once you make it , it will be your go to lazy dinner option.

I like to add green capsicums and red onions in these noodles but you can do whatever your heart desires which I am sure you already know.

You can add crispy tofu, mushrooms or even eat them without adding anything at all because that sauce is the boss. This sauce is so addictive that you will want to keep a jar of it in the fridge at all times, I am drooling just thinking about it. Now lets see what you will need to make these vegan sweet chilli noodles.


Noodles , of course I like to use a wholewheat thin noodle that comes in a dry form but you can use any fresh or dried noodle as long as it is thin and not too fat like udon. keep in mind the cooking times will vary depending on what you use.

Vegetables of choice I have used green capsicums and red onions but you can use mushrooms, crispy tofu or anything that you like.

Agave syrup or maple syrup use any mild tasting liquid sweetner of choice.

Spring onions I know I am not including spring onions in vegetables because I think spring onions or scallions really makes this dish extra special.

Chinese dark soy sauce use any brand of chinese dark soy that is vegan and that you love, try to use a sodium reduced version if you can.

Red chilli sauce you can use any hot sauce or chilli paste that you like which has only chillies,garlic,salt,sugar and vinegar in its ingredients list.

Sesame oil This will give this dish its nutty flavour and aroma.

Tomato ketchup Use any brand of tomato ketchup that is vegan and that you love the taste of.

Sesame seeds These are optional but I highly recommend toasting them and adding them to this dish.

Chilli flakes Since we are making sweet chilli noodles of course we want heat so use any chilli flakes that you you like.







4oz of dried wheat noodles

1/2tbsp neutral oil

1tbsp chilli sauce,or to taste

1tbsp tomato ketchup,or to taste

10 tbsp veg stock or water

1/2 -1tbsp soy sauce

1/2 tbsp agave syrup

1tsp ginger paste

1/2tsp sesame oil

1 medium scallion, chopped finely

chilli flakes and salt to taste


  • Heat a pot with enough water to boil the noodles, bring the water to a boil add salt and boil the noodles 2 minutes shy to what the package instructions tell you to do.

  • Drain the noodles and set aside.

  • In another pan heat neutral oil and sauté your ginger paste for 30 seconds.

  • In a small bowl mix the soy sauce, tomato ketchup, sesame oil, agave syrup, water or veg stock and chilli sauce.

  • Add this mixture of sauces to the pan along with the chilli flakes and salt and let it reduce for about 10 minutes or until syrupy and a coating consistency.

  • Adjust the seasoning and than add your boiled noodles, simmer for 2 minutes on low heat.

  • Add the sesame seeds and scallions and serve hot with a side of salad if you want to make it a complete dinner, ENJOY!

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