These vegan chili oil noodles combine toasted sesame, a bright homemade vegan ponzu, and a touch of miso for depth. If you haven’t tried chili oil noodles yet, you’re in for a fast, intensely flavored meal. They’re quick to prepare, highly adaptable, and pair well with any protein or simply steamed vegetables. I like to steam broccoli and green beans and toss them in extra ponzu for a fresh, tangy side. The result is irresistibly satisfying.
What You Need For These Chili Oil Noodles:
- Noodles: Any long noodle works—linguine, soba, rice noodles, lo mein, etc.
- Shallot and Scallion: Fresh onion flavor lifts the dish.
- Garlic, Red Pepper Flakes and Sesame Seeds: These go into the bowl that will receive the hot oil, releasing aroma and heat.
- Soy Sauce, Miso and Vegan Ponzu: The blend of salty umami and citrusy ponzu creates a balanced sauce. (Use a store-bought vegan ponzu or make your own.)
- Vegetable Oil: A neutral oil for heating and blooming the aromatics.
I’ve been obsessed with perfecting chili oil noodles, and this vegan version highlights sesame, ponzu, and miso for a complex, crave-worthy sauce. Fresh scallions add brightness, while the toasted sesame seeds bring texture. These noodles are incredibly versatile—comforting as a late-night snack, quick for weeknights, and easy to dress up with tofu, tempeh, or roasted vegetables. Once you try them, you’ll keep coming back.
Why Should You Make These Vegan Noodles?
- They’re a favorite take on chili oil noodles with bold, layered flavors.
- The combination of hot oil, aromatics, and ponzu delivers a deeply satisfying taste.
- They cook in roughly the same time as the noodles—fast and convenient.
- Customizable heat level: add more or less red pepper flakes to suit your palate.
- Serve them solo, with steamed vegetables, or alongside your favorite protein.
Sesame Ponzu Vegan Chili Oil Noodles
Ingredients
- 12 Ounces Noodles (linguine, soba, rice noodles, lo mein, etc.)
- 1 Shallot, sliced
- 8 Cloves Garlic, chopped
- 1 Tablespoon Red pepper flakes
- 1 Tablespoon Soy sauce
- 3 Tablespoons Vegan ponzu sauce (or 1 tbsp rice wine vinegar + 2 tbsp citrus juice)
- 2 teaspoons Sesame seeds
- 1 teaspoon White miso paste (optional)
- 1/2 Cup Vegetable oil
- 1 Scallion, sliced
Veggies for Serving
- 2 Cups Steamed veggies of choice
- 1/4 Cup Vegan ponzu sauce
Instructions
-
Cook the noodles according to package directions and then drain.
-
While the noodles cook, place the sliced shallot, chopped garlic, red pepper flakes, soy sauce, ponzu, sesame seeds, and miso (if using) in a heatproof bowl large enough for the noodles. Leave them undisturbed for now.
-
After draining, warm the vegetable oil in a small saucepan over medium-high heat until it forms small bubbles and becomes very hot, about 3 to 4 minutes.
-
Carefully pour the hot oil into the bowl with the shallot and aromatics. It will sizzle and bubble—stand back and pour slowly. Let it sit until bubbling subsides, about a minute.
-
Whisk the oil and aromatics until combined and the miso dissolves into the sauce.
-
Add the drained noodles and sliced scallions to the bowl and toss until the noodles are evenly coated in the sauce.
-
Serve immediately. Optionally plate with steamed vegetables dressed in extra ponzu.
Video
Notes
Nutrition
