These easy Vegan Sweet Chilli "Chicken" Noodles are ready in 25 minutes with vegan chicken, crunchy vegetables, fresh noodles and a sweet and spicy sauce. Get the recipe below.
These Vegan Sweet Chilli "Chicken" Noodles are the perfect answer when you want something quick, colourful and packed with flavour. Tender chicken pieces are stir fried with crunchy vegetables and fresh noodles before being coated in a glossy, sweet and spicy chilli sauce.
The combination of red pepper, baby sweetcorn and tenderstem broccoli gives this easy noodle stir-fry plenty of colour and texture, while sesame oil, spring onions and sesame seeds add the perfect finishin touches. Its the ideal week night dinner.
The star of the dish is the sweet chilli sauce. You can use your favourite shop-bought sauce, or make your own. If you'd like to try making it from scratch, see my recipe for How to Make Your Own Sweet Chilli Sauce. Homemade sauce is also a great way to adjust the sweetness and heat to suit your taste!
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Ingredients
You'll need the following ingredients for this recipe (if you don't have them all, check out the substitutions section below):
- Sesame oil
- Vegan chicken pieces
- White onion
- Red pepper
- Baby sweetcorn
- Tenderstem broccoli
- Fresh vegan noodles
- Sweet chilli sauce
- Spring onion
- Sesame seeds.
Step-by-step instructions
- Step 1: fry off the vegan chicken until crispy
- Step 2: stir-fry the veggies
- Step 3: add the noodles
- Step 4: add the sweet chilli sauce
- Step 5: serve with the sliced spring onions and sesame seeds
Substitutions
You can make swaps in this recipe if you don't have the exact ingredients. They are:
- Vegan chicken: crispy tofu, seitan, tempeh or soy chunks would also work well.
- Noodles: I use fresh noodles but udon, rice noodles, soba or dried wheat noodles can all be used. Just cook them according to their packet instructions before adding them to the first fry.
- Vegetables: mushrooms, mangetout, sugar snap peas, carrots, pak choi and beansprouts are all delicious alternatives to the veggies listed in the main recipe.
- Sesame oil: use a neutral cooking oil such as vegetable, sunflower or rapeseed oil.
Variations
Try one of these variations for a slightly different twist on this stir-fry:
- Extra spicy: use a hot chilli sauce or add sliced fresh red chilli for extra heat
- Add peanuts: scatter over roasted peanuts for extra crunch
Equipment
You don't need much equipment to make this recipe:
- Large wok or frying pan
- Sharp knife
- Chopping board
- Wood spoon or spatula
- Tongs
A wok is ideal because its high sides make it easy to toss the noodles and vegetables, but a large frying pan works perfectly well too.
Storage
Alow any leftovers to cool before transferring them to an airtight container. Store in the fridge for up to 3 days.
To reheat, place the noodles in a frying pan or wok over a medium heat and stir-fry until piping hot. If the noodles have dried out you can add a small splash of water.
You can also reheat them in the microwave, stiring halfway through.
I don't recommend freezing leftovers as it ruins the texture of the noodles and veg.
Top tip
Get your wok really hot before you start cooking and have every ingredient prepared and within easy reach. Stir-fries cook quickly and adding the ingredients in stages gives the vegan chicken a chance to brown while keeping the vegetables crisp and colourful.
Frequently asked questions
The level of spice will ultimately depend on the brand of sweet chilli sauce you use. Most sweet chilli sauces are relatively mild in my opinion.
Yes. Cook the vegan chicken according to the packet instructions before adding it to the sitr-fry.
Fresh straight-to-wok noodles are my favourite because they're quick and easy. But, udon, rice and other stir-fry noodles work well too.
The recipe
Vegan Sweet Chilli "Chicken" Noodles Recipe
Equipment
- Large wok or frying pan
- Sharp knife
- chopping board
- wooden spoon or spatula
- Tongs
Ingredients
- 1 tablespoon sesame oil
- 200 g vegan chicken pieces
- 1 white onion thinly sliced
- 1 red pepper thinly sliced
- 100 g baby sweetcorn halved lengthways
- 150 g tenderstem broccoli chopped
- 300 g fresh vegan noodles
- 100 ml sweet chilli sauce
- 2 spring onions finely sliced
- 1 tablespoon sesame seeds
Instructions
- Heat half of the sesame oil in a large wok or frying pan over a medium-high heat.
- Add the vegan chicken pieces and stir-fry until golden and lightly crisp. Remove from the pan and set aside.
- Add the remaining sesame oil, followed by the white onion. Stir-fry for 2 minutes.
- Add the red pepper, baby sweetcorn and tenderstem broccoli. Stir-fry for 4–5 minutes until the vegetables are tender but still slightly crunchy.
- Add the fresh vegan noodles and toss everything together. Cook according to the packet instructions until the noodles are hot and separated.
- Return the vegan chicken to the pan and pour over the sweet chilli sauce.
- Toss everything together until the noodles and vegetables are evenly coated and the sauce is hot and glossy.
- Remove from the heat and garnish with the spring onions and sesame seeds.
- Serve immediately.
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