I created Sweet & Spicy Garlic Noodles that come together in 15 minutes, are vegan and gluten-free, and use a five-ingredient Asian sauce that turns these Garlic Noodles into the quickest, most flavorful noodle bowl to throw together on a busy night.

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I get why people freak out about this one. Sweet & Spicy Garlic Noodles are the kind of 15 minute thing that makes you question your whole dinner routine.

I toss rice noodles with heaps of garlic, stir in that sticky-salty-sweet sauce, taste it, and then quietly panic because there’s never enough left for leftovers. It’s weird how five simple pantry items can taste like you spent hours.

If you like bold flavors and a little fire, this is my Spicy Noodles obsession. You might think it sounds simple, but one bite and you won’t believe it was this easy.

Ingredients

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Rice noodles: Light gluten free carbs, mostly starch; quick energy but low in fiber and protein.
Garlic: Garlic adds sharp, savory depth; has allicin, may boost immunity, low calories.
Tamari: Umami rich, salty, provides sodium and some amino acids, gluten free soy.
Maple syrup: Pure maple brings caramel sweetness, contains minerals and antioxidants, still sugar.
Chili garlic sauce: Gives heat and garlicky punch, capsaicin may raise metabolism, watch sodium.
Toasted sesame oil: Toasted sesame oil adds nutty aroma and richness, used sparingly for flavor.
Lime: Bright acidic lift, balances sweet and spicy, gives vitamin C and freshness.
Scallions: Scallions give mild onion crunch, some fiber, fresh herbal notes.
Toasted sesame seeds: Add nuttiness, tiny crunch, some healthy fats and calcium.

Ingredient Quantities

8 ounces (225 g) rice noodles or any gluten free noodles

1 tablespoon neutral oil (vegetable or canola)

4 large garlic cloves, minced

3 tablespoons tamari or coconut aminos (gluten free soy sauce)

2 tablespoons pure maple syrup

1 to 2 tablespoons chili garlic sauce or sriracha (adjust to how spicy you like it)

1 tablespoon rice vinegar

1 tablespoon toasted sesame oil (use toasted if you can its more flavorful)

2 to 4 tablespoons warm water or vegetable broth

2 scallions, sliced

1 teaspoon toasted sesame seeds

1 lime, wedges optional

How to Make this

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1. Cook the rice noodles according to package directions (usually 3 to 6 minutes in boiling water) until tender, drain and rinse briefly under warm water so they don’t stick, set aside.

2. In a small bowl whisk tamari (or coconut aminos), maple syrup, chili garlic sauce or sriracha (start with 1 tbsp and add more later if you want it hotter), rice vinegar and 2 tablespoons warm water until smooth.

3. Heat 1 tablespoon neutral oil in a large skillet or wok over medium heat, add the minced garlic (and the white parts of the scallions if you like) and cook about 30 to 45 seconds until fragrant but not brown, garlic burns fast so watch it.

4. Pour the sauce into the pan, let it bubble for 20 to 30 seconds so the flavors bloom.

5. Add the drained noodles to the pan, toss or use tongs to combine, keep tossing 1 to 2 minutes so the sauce clings to the noodles.

6. If the sauce seems too thick or sticky add 1 tablespoon warm water or vegetable broth at a time (2 to 4 tbsp total) until you get a glossy loose coating.

7. Stir in the toasted sesame oil at the end for max flavor, taste and adjust with more tamari for salt, maple for sweetness or chili for heat, squeeze lime juice if you want brightness.

8. Transfer to bowls, top with sliced scallions and toasted sesame seeds, serve with lime wedges on the side.

Equipment Needed

1. Large pot for boiling the rice noodles
2. Colander or fine mesh strainer to drain and rinse the noodles
3. Small bowl and whisk or fork to mix the sauce
4. Large skillet or wok for cooking the garlic and tossing the noodles
5. Tongs or long-handled chopsticks to toss the noodles evenly
6. Measuring spoons (and a tablespoon) for the tamari, syrup, vinegar and chili
7. Chef knife and cutting board for slicing scallions and cutting the lime
8. Spatula or wooden spoon to scrape and stir in the pan
9. Optional: citrus reamer or lime squeezer and small serving bowls for garnishes

FAQ

Can I use other noodles besides rice noodles? A: Yes. Use any gluten free noodle you like — gluten free spaghetti, brown rice noodles, or shirataki all work. Just cook to package directions, rinse under cold water, and toss with a little neutral oil so they dont clump.

How do I stop the noodles from sticking together? A: Rinse cooked rice noodles under cold water until cool, drain well, then toss with a teaspoon of neutral oil. Dont overcook them and wait to add the sauce until the pan is hot so the sauce coats every strand.

Is this recipe vegan and gluten free? A: Yes if you use tamari or coconut aminos and check your chili garlic sauce for any fish or added wheat. Maple syrup, sesame oil and the noodles listed are vegan friendly. Always read labels if you need strict gluten free.

How do I change the heat or sweetness? A: Start with one tablespoon of chili garlic sauce if you want mild, go up to two for a good kick. For sweetness, add or cut back on the maple syrup a tablespoon at a time. If sauce seems too thick, stir in 2 to 4 tablespoons warm water or vegetable broth until it coats the noodles.

Can I make this ahead and how do I reheat it? A: You can make the noodles and sauce separately and combine before serving. Store in an airtight container in the fridge for up to three to four days. Reheat in a skillet over medium heat with a splash of water or broth so it doesnt dry out, or microwave covered for a minute, stirring once.

Want more texture or protein what should I add? A: Toss in quick stir fried veggies like bell pepper, carrot, broccoli or snap peas. For protein add cubed tofu, shrimp, or sliced chicken — cook those first, set aside, then add back when you toss with sauce. Pressing tofu and giving it a quick pan sear helps it soak up the sauce better.

Sweet & Spicy Garlic Noodles Recipe Substitutions and Variations

Rice noodles: swap with gluten free spaghetti, rice vermicelli, 100 percent buckwheat soba (check label for wheat), or zucchini ribbons for a low carb twist; if using zucchini saute briefly to remove excess water.
Tamari or coconut aminos: I usually grab coconut aminos cause its milder; you can also use gluten free soy sauce or Bragg liquid aminos, just adjust salt since liquid aminos can be saltier.
Pure maple syrup: use honey (not vegan), agave nectar, or brown sugar dissolved in a tablespoon of warm water for similar sweetness and stickiness.
Chili garlic sauce or sriracha: swap with sriracha for a smoother kick, gochujang thinned with a splash of water for a deeper fermented heat, or crushed red pepper plus a little rice vinegar and sugar to mimic the tangy sweet spice.

Pro Tips

1) Cook the noodles just shy of done so they finish in the pan and wont turn mushy, they soak up the sauce way better that way.
2) Make the sauce in a bowl and taste it first, start light on the chili and add more later so you dont accidentally make it too hot.
3) Garlic burns crazy fast so keep the heat lower when it hits the oil, or add it a beat later than you think, and save the sesame oil till the end for maximum aroma.
4) Toss with tongs so every noodle gets sauce, if it clumps add warm water or veg broth a tablespoon at a time, and always squeeze lime and sprinkle toasted sesame seeds just before serving for a brighter finish.