If you love big, bold flavor, these Vegan Chongqing Spicy Noodles are about to be your new go-to weeknight favorite. They’re saucy, fiery, fragrant, and impossibly satisfying — the kind of dish that wakes up your taste buds in the best way. And yes… they come together faster than your takeout order.

This is my plant-based twist on the iconic Chongqing “xiaomian,” and trust me, you won’t miss a thing. The heat, the aroma, the chewy noodles — all here, all vegan.

Why You’ll Love These Vegan Chongqing Spicy Noodles

• Lightning-fast — seriously, you can get this on the table in under 20 minutes.
• Restaurant-level bold flavor without relying on animal products.
• Ultra customizable — add veggies, tofu, or keep it classic.
• Budget-friendly and perfect for meal prep.
• A must-try for spice lovers who want a plant-based dinner that packs a punch.

Ingredients You’ll Need

Here’s everything that builds that signature spicy, aromatic broth. Nothing fancy — just pantry staples with a few heroes.

Noodles

• Wheat noodles (egg-free) — Choose any chewy, medium-thick variety. If you can’t find them, ramen or udon works too.

Aromatics & Seasonings

• Garlic and ginger — Fresh is key here.
• Chili oil — The star of the show. Homemade or store-bought both work.
• Sichuan peppercorns — For that classic numbing “mala” sensation.
• Light soy sauce — Adds salty umami.
• Dark soy sauce or black vinegar — Deepens the color and flavor.
• Sesame oil — Adds richness without needing lard.

Veggies & Toppings

• Leafy greens — Bok choy, spinach, or water spinach.
• Preserved mustard greens — Adds salty tanginess.
• Roasted peanuts — For crunch.
• Spring onion — Fresh, bright, perfect.

Substitution Tips:

• If you can’t find Sichuan peppercorns, use a pinch of black pepper for warmth (not the same, but still lovely).
• Skip preserved mustard greens if unavailable — add an extra splash of vinegar for brightness.

How to Make Vegan Chongqing Spicy Noodles (Step-by-Step)

1. Steep the aromatics

Mix finely minced garlic and ginger with a splash of boiling water. Let them mingle — this becomes the aromatic base that brings everything to life.

2. Blanch the greens

Cook your chosen leafy greens until bright and just tender, then set aside. Easy.

3. Cook the noodles

Boil according to package instructions. Don’t overcook — you want that chewy bite.

4. Build the broth base

In each serving bowl, whisk together:

• Chili oil
• Soy sauces
• Sichuan peppercorns
• Sesame oil
• Garlic-ginger water

It should look fiery and smell incredible.

5. Add hot broth or water

Pour hot vegetable stock or boiling water over the seasoning mix. Watch the aroma bloom.

6. Add noodles and toppings

Place noodles in the bowl, arrange the greens, and add peanuts, preserved mustard greens, and spring onions.

7. Mix and slurp

Stir well so every strand gets coated. The best part? You don’t have to share.

Tips & Variations

• Want extra richness? Add a spoonful of tahini or peanut butter into the broth.
• Craving more protein? Fried tofu cubes or chickpeas are perfect.
• Not a spice warrior yet? Start with 1 tbsp chili oil, then build up.
• Prefer a “dry” version? Use less broth and treat this like a spicy noodle toss.
• Go gluten-free by swapping in rice noodles (texture changes, but still delicious).

A friend of mine, Aarav, tried it with sautéed mushrooms because he “wanted something meaty without meat” — and now swears mushrooms should be mandatory. So, feel free to make it your own.

Recipe Card

Frequently Asked Questions

Can I make this oil-free?

Yes. Use chili flakes + hot broth instead of chili oil. My cousin Neha does this and says it still “scratches the spicy itch” without being heavy.

Do I need Sichuan peppercorns?

They’re traditional and add the signature tingling effect. But don’t worry — the noodles are still delicious without them.

What protein works best with this dish?

Crispy tofu or pan-fried mushrooms are amazing. My friend Sam always adds air-fried tofu cubes and calls it “the high-protein spicy hug.”

Can kids eat this?

Reduce the chili oil and skip Sichuan peppercorns. Make a mild version, then let adults add spice separately.

Is this good for meal prep?

Absolutely. Just keep noodles, broth, and toppings separate until serving.

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