Spicy Cumin Noodles
This Spicy Cumin Noodles Recipe tosses cooked noodles and vegan ground beef in a mouthwatering sauce made from toasted spices, Chinese pantry staples, and chili crisp oil to give you a bold restaurant-quality meal. Vegan, Gluten-Free Option.
Servings 1 serving
Calories 395kcal
Ingredients
- 8 ounces fresh shelf-stable udon noodles *OR*
- 4 ounces dried ramen or thick spaghetti noodles
- 2 teaspoons avocado oil divided (or another neutral oil)
- 3.5 ounces frozen vegan “beef” crumbles*
- 1 ounce shiitake mushrooms sliced
- 5 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 - 1 teaspoon Sichuan peppercorns ground (optional, but recommended)
- 1/2 teaspoon ground coriander
- 1 tablespoon Chinese Black Vinegar Chinkiang Vinegar*
- 1 tablespoon Shaoxing wine*
- 1 tablespoon soy sauce
- 2-3 teaspoons chili crisp oil
- 1/2 cup cilantro chopped
Instructions
- Prepare the Noodles: Prepare the noodles according to the package instructions. If you are using fresh but shelf-stable udon noodles, I just like to cover them with boiling water and let them soak while I cook the sauce. Otherwise, bring a large pot of water to a boil and cook your dried noodles according to the package instructions. Drain the noodles, but do not rinse.
- Brown the “Meat”: Add 1 teaspoon of avocado oil to a medium nonstick skillet over medium heat. Add the frozen “beef” crumbles (no need to thaw) and shiitake mushrooms. Sauté for 5 to 7 minutes, stirring every minute or so, until the grounds begin to brown.
- Aromatics: Push the crumbles to one half of the pan. Add the remaining avocado oil to the other half of the pan. Once it’s warm, add the garlic, cumin, ground peppercorns, and coriander. Sauté for 1 to 2 minutes, until the spices are fragrant. Combine the garlic and species with the crumbled to prevent them from burning.
- Deglaze: Add the vinegar, wine, and soy sauce to the pan and stir well. Sauté for 2 to 3 minutes, until most of the liquid has evaporated and the alcohol has cooked off.
- Combine: Add the cooked and drained noodles to the pan along with 2-3 teaspoons of chili oil and the cilantro. Turn the heat off and mix until everything is just combined.
- Serve: Serve warm. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Video
Notes
- Shaoxing Wine: Replace with equal parts sherry or mirin, or omit
- Black Vinegar: Replace with 1/2 tablespoon of balsamic vinegar and 1/2 tablespoon of rice vinegar
- Gluten-Free: You can make this recipe gluten-free if by using 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 are not gluten-free, but Beyond Meat crumbles are gluten-free.
- Add Veggies: You can add a handful of chopped broccoli with the mushrooms in step 1, or add a handful of spinach at the end of cooking, if desired.
Nutrition
Calories: 395kcal | Carbohydrates: 41.6g | Protein: 15.7g | Fat: 19.3g | Sodium: 704mg | Fiber: 4.3g