• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Global Recipes

    Chili-Orange Asian Noodles with Crisp Vegetables

    Published: Dec 15, 2013 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    This year-round noodle salad is really more about the veggies than the noodles. Flavored with a citrusy glaze, and spiked with chili oil, it’s the perfect accompaniment to your favorite tofu or tempeh dish and can be enjoyed all year round as a room temperature noodle dish. Vary the veggies according to what you have on hand. Thanks to Boyajian for supplying the chili oil used in this recipe.

    Serves: 4 to 6

    Dressing

    • 2 tablespoons reduced-sodium soy sauce or tamari
    • 2 tablespoons hoisin marinade
    • 3 tablespoons rice vinegar or white wine vinegar
    • 1 tablespoon dark sesame oil
    • 1 tablespoon Boyajian chili oil (see Note following recipe), more or less to taste
    • Juice and grated zest of 1 medium orange
    • 2 teaspoons grated fresh ginger

    Noodles and veggies: 

    • 4 to 6 ounces Asian noodles (rice vermicelli, bean-threads, udon, or soba)
    • 1 medium carrot, peeled
    • 1 cup snow peas, trimmed and cut in half (steam briefly or use raw)
    • 1 baby bok choy, thinly sliced, or 2 medium celery stalks, cut into matchsticks
    • 15-ounce can baby corn, drained
    • 1 medium red bell pepper, cut into long, thin strips
    • ¼ cup chopped cilantro leaves, optional
    • Sesame seeds for garnish, optional

    Combine the dressing ingredients in a small bowl and whisk together.

    Follow package directions to prepare the noodles of your choice, then drain (shirataki noodles need not be cooked at all, but drain them well).

    Combine the noodles with about ¾ of the dressing and let stand while preparing the vegetables, or about 10 minutes, to allow them to absorb much of the dressing.

    Add the vegetables to the noodles and toss together gently. Taste to adjust the flavor, using more of any of the dressing ingredients you’d like, especially the chili oil, if you want to give this an additional kick.

    Boyajian chili oilScatter additional cilantro over the top, as well as a sprinkling of the optional sesame seeds. Serve at room temperature.

    *Note: Nava developed this recipe for Boyajian and recommends that brand's Roasted Chili Oil, but you can use your favorite brand.

    • Explore more recipes using Asian noodles.

    More recipes you may enjoy

    • Sticky Sesame Cauliflower
    • Black Bean and Zucchini Tortilla Casserole
    • Chickpea Zucchini Farinata with Cabernet-Red Onion Jam
    • Hoisin-Glazed Bok Choy with Tofu and Soba Noodles

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • Fudgy Avocado Brownies (Vegan!)
    • 25+ Vegan Valentine’s Day Desserts
    • 11 Best Vegan “Cheese” Recipes
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers
    • Vegan Vodka Pasta

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media