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This Spicy Cumin Noodles Recipe tosses cooked noodles and vegan floor beef in a mouthwatering sauce created from toasted spices, Chinese language pantry staples, and chili crisp oil to offer you a daring restaurant-quality meal. Vegan, Gluten-Free Choice.
These Spicy Cumin Noodles put a plant-based twist on a beloved Chinese language meal. Chewy noodles and hearty vegan beef crumbles are tossed with heat toasted spices and a spicy sauce that’ll have your mouth watering because it simmers on the range. Requiring solely 20 minutes of hands-on work, I do know you’ll shortly fall for this daring and thrilling dinner!
Desk of Contents
A Simplified Vegan Twist on Biang Biang Noodles
This recipe for Vegan Spicy Cumin Noodles is impressed by biang biang noodles, a beloved dish from the Shaanxi province in China and successful menu merchandise from Xi’An Well-known Meals. The standard dish tosses broad and chewy hand-pulled noodles and cooked lamb in a spicy sauce. I attempted one thing related after I went to Soos restaurant in Toronto and as quickly because the explosive flavors hit my tongue, I knew I wanted to recreate the dish at residence.
My tackle biang biang noodles simplifies and veganizes the complete meal. It’s removed from conventional however continues to be an ideal weeknight dinner that doesn’t sacrifice any of the daring flavors!
I often go for udon or ramen noodles as a substitute of creating the biang biang noodles myself, and swap the lamb for plant-based “beef” crumbles. Tossed collectively in a heat and spicy sauce, the thrilling and distinctive flavors and satisfying textures make this dish straightforward to fall for (I’d know!). All that taste for under 20 minutes of labor? Signal me up!
What You Want for Vegan Spicy Cumin Noodles
This recipe requires a mixture of objects that will already be in your kitchen in addition to Chinese language pantry staples. Each performs a key function in making a mouthwatering stability of daring, savory flavors, so deal with your self to a visit to your native Asian grocery retailer to be sure you don’t miss out on something. Right here’s what you’ll want:
- Noodles: For the very best texture, use contemporary, shelf-stable udon noodles. They’re bouncy and chewy, similar to home made biang biang noodles. If utilizing dried noodles like ramen or thick spaghetti noodles, cook dinner them to al dente in accordance with the package deal directions.
- Vegan “Beef”: Lamb is the protein of selection in cumin lamb noodles, however my plant-based model opts for frozen vegan “beef” crumbles as a substitute. Frozen Gardein Crumbles have been my choose however any floor “beef” substitute you want will work properly right here.
- Shiitake Mushrooms: These give this dish an earthy depth and a lift of umami taste. Contemporary shiitakes are finest, however dried work properly, too (you’ll must rehydrate them in scorching water first). In the event you can’t discover shiitake mushrooms, be at liberty to make use of cremini mushrooms, button mushrooms, portobello mushrooms, or a mixture of all three as a substitute.
- Spices: As a comforting winter meal, this noodle dish wouldn’t be the identical with out a mixture of warming spices. I used floor cumin, floor Sichuan peppercorns, and floor coriander. Floor black pepper or white pepper works as an alternative choice to the Sichuan peppercorns however the taste will probably be slightly extra toned down with out them.
- Chinese language Black Vinegar: Generally labeled as Chinkiang Vinegar, this provides a deep, tangy complexity to the sauce.
- Shaoxing Wine: This conventional Chinese language cooking wine provides barely bitter and candy notes to the sauce.
Tips on how to Make Spicy Cumin Noodles
- Cook dinner or soak your noodles in accordance with the package deal directions. Drain after cooking, however don’t rinse.
- In the meantime, sauté the frozen “beef” crumbles and shiitake mushrooms in a skillet over medium warmth till the crumbles start to brown.
- Push the crumbles to the aspect of the pan, add extra oil, then add the garlic, cumin, floor peppercorns, and coriander. Sauté till aromatic, then mix the garlic and spices with the crumbles.
- Deglaze the pan with the vinegar, wine, and soy sauce. Sauté till many of the liquid has evaporated.
- Add the cooked and drained noodles to the pan together with the chili oil and cilantro. Flip the warmth off and combine till simply mixed.
- Serve the nice and cozy noodles in bowls and revel in!
Caitlin’s Cooking Ideas
- Don’t rinse the noodles after cooking: In plenty of my noodle and pasta recipes, I like to recommend rinsing the cooked noodles with water to forestall them from sticking collectively. We don’t have to fret about that right here as a result of the starchy cooking water coating the noodles helps the sauce stick higher.
- Toasting the spices is vital to upgrading the flavors: Briefly sautéing (or “blooming”) the cumin, Sichuan peppercorns, and floor coriander in scorching oil helps to disclose their hidden flavors, immediately upgrading this dish. Simply do not forget that they will burn within the blink of a watch, so solely sauté for a minute or two or till they’re aromatic.
- Tips on how to deglaze the pan: After pouring the vinegar, wine, and soy sauce into the new pan, stir the sauce repeatedly with a picket spoon to carry all of the flavorful browned bits caught on the underside. Permit it to simmer for as much as 5 minutes to assist the sauce cut back and to offer the alcohol time to evaporate.
Serving Solutions
These spicy Chinese language noodles make for a heat and satisfying dinner any night time of the week. Both serve them on their very own or with a couple of gentle and flavorful Asian-inspired aspect dishes. This Roasted Garlic Sesame Broccoli, this Crunchy Ginger Cabbage Slaw, and this Smashed Cucumber Salad will all pair properly.
In the event you’re on the lookout for extra mouthwatering vegan noodle recipes, you’ll additionally love these 10-Minute Peanut Noodles, these Thai Curry Noodles, and these Spicy Sesame Noodles!
Tips on how to Retailer Leftover Chinese language Noodles
As soon as they’re tossed within the sauce, these spicy Chinese language cumin noodles are finest served instantly whereas they’re nonetheless heat and saucy. Nonetheless, if you find yourself with leftovers, switch them to an hermetic container and refrigerate them for as much as 3 days. Freezing is just not really helpful.
To reheat, add the leftover noodles to a saucepan and gently reheat over medium warmth till warmed by way of. Chances are you’ll want so as to add a splash of water to the pan to assist loosen the sauce.
Substitutions and Variations
- Gluten-Free Choice: Substitute the noodles with gluten-free pad Thai-style rice noodles or some other gluten-free noodles you want. The Gardein Crumbles I used usually are not gluten-free, however Past Meat Crumbles are a superb gluten-free different. Within the noodle sauce, substitute the soy sauce with tamari, Shaoxing wine for sherry or mirin, and Chinese language black vinegar with 1/2 tablespoon of balsamic vinegar and 1/2 tablespoon of rice vinegar.
- Vegan “Beef” Substitute: If store-bought vegan meat isn’t your factor, be at liberty to make use of crumbled tofu or tempeh as an alternative. Cooked brown lentils may additionally work however the dish gained’t be as meaty.
- Add Extra Greens: Be happy to toss broccoli florets, thinly sliced bell peppers, or sliced onions with the mushrooms in step 1. You too can stir in a handful of spinach on the finish for added greens.
- Optionally available Toppings: Add a last pop of taste and texture with toppings like sliced inexperienced onions, toasted sesame seeds, crushed peanuts, or lime wedges.
Recipe FAQs
Conventional biang biang noodles are created from all-purpose or bread flour, water, salt, and a little bit of oil. The dough is kneaded, rested, and hand-pulled into lengthy, broad, and chewy ribbons, which assist them take up the wealthy flavors of the sauces and seasonings.
It is determined by how a lot chili crisp oil you add. Use all 3 teaspoons in case you can deal with the warmth, or begin with 1 or 2 teaspoons, style, and add extra till you attain your threshold.
I haven’t examined it however changing the noodles with 1 cup of cooked basmati or jasmine rice must be simply as tasty! Mix the rice with the sauce in step 5 as regular.
Get pleasure from! In the event you make this recipe and determine to share it on Fb or Instagram, don’t neglect to tag me @FromMyBowl + #FromMyBowl! I’d additionally like it in case you might go away a remark under with a recipe ranking! Thanks for the help 😊
- 8 ounces contemporary shelf-stable udon noodles *OR*
- 4 ounces dried ramen or thick spaghetti noodles
- 2 teaspoons avocado oil divided (or one other impartial oil)
- 3.5 ounces frozen vegan “beef” crumbles*
- 1 ounce shiitake mushrooms sliced
- 5 cloves garlic minced
- 1 teaspoon floor cumin
- 1/2 – 1 teaspoon Sichuan peppercorns floor (optionally available, however really helpful)
- 1/2 teaspoon floor coriander
- 1 tablespoon Chinese language Black Vinegar Chinkiang Vinegar*
- 1 tablespoon Shaoxing wine*
- 1 tablespoon soy sauce
- 2-3 teaspoons chili crisp oil
- 1/2 cup cilantro chopped
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Put together the Noodles: Put together the noodles in accordance with the package deal directions. If you’re utilizing contemporary however shelf-stable udon noodles, I similar to to cowl them with boiling water and allow them to soak whereas I cook dinner the sauce. In any other case, deliver a big pot of water to a boil and cook dinner your dried noodles in accordance with the package deal directions. Drain the noodles, however don’t rinse.
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Brown the “Meat”: Add 1 teaspoon of avocado oil to a medium nonstick skillet over medium warmth. Add the frozen “beef” crumbles (no must thaw) and shiitake mushrooms. Sauté for five to 7 minutes, stirring each minute or so, till the grounds start to brown.
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Aromatics: Push the crumbles to at least one half of the pan. Add the remaining avocado oil to the opposite half of the pan. As soon as it’s heat, add the garlic, cumin, floor peppercorns, and coriander. Sauté for 1 to 2 minutes, till the spices are aromatic. Mix the garlic and species with the crumbled to forestall them from burning.
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Deglaze: Add the vinegar, wine, and soy sauce to the pan and stir properly. Sauté for two to three minutes, till many of the liquid has evaporated and the alcohol has cooked off.
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Mix: Add the cooked and drained noodles to the pan together with 2-3 teaspoons of chili oil and the cilantro. Flip the warmth off and blend till the whole lot is simply mixed.
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Serve: Serve heat. Retailer any leftovers in an hermetic container within the fridge for as much as 3 days.
- Shaoxing Wine: Substitute with equal components sherry or mirin, or omit
- Black Vinegar: Substitute with 1/2 tablespoon of balsamic vinegar and 1/2 tablespoon of rice vinegar
- Gluten-Free: You may make this recipe gluten-free if through the use of the wine and vinegar substitutes, gluten-free soy sauce or tamari, and gluten-free noodles, like pad thai-style rice noodles. I used the Gardein Crumbles which aren’t gluten-free, however Past Meat crumbles are gluten-free.
- Add Veggies: You possibly can add a handful of chopped broccoli with the mushrooms in step 1, or add a handful of spinach on the finish of cooking, if desired.
Energy: 395kcalCarbohydrates: 41.6gProtein: 15.7gFats: 19.3gSodium: 704mgFiber: 4.3g
