Soy-Free Spicy Garlic Szechuan Noodles

Satisfy your cravings for bold, fiery flavors with these Soy-Free Spicy Garlic Szechuan Noodles—a healthier twist on a classic takeout favorite! This quick and easy recipe swaps traditional soy sauce for coconut aminos, making it perfect for those with soy sensitivities while maintaining that irresistible savory-sweet balance. Packed with aromatic garlic, toasty Szechuan peppercorns, and a vibrant medley of julienned zucchini and red bell pepper, every bite delivers a symphony of spice and crunch. The dish is brought together by a silky sauce made with chili garlic paste, maple syrup, and toasted sesame oil, coating tender rice noodles to perfection. Ready in just 35 minutes and customizable with optional crushed peanuts or cashews for added texture, these noodles are a must-try for weeknight dinners or meal prep. Serve them piping hot and watch them disappear!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 oz Rice noodles
• 3 tbsp Chili garlic sauce
• 3 tbsp Coconut aminos
• 1.5 tbsp Rice vinegar
• 2 tbsp Toasted sesame oil
• 1.5 tbsp Maple syrup
• 1 tsp Szechuan peppercorns
• 4 cloves Garlic cloves
• 3 stalks Green onions
• 1 medium Red bell pepper
• 1 medium Zucchini
• 2 tbsp Crushed peanuts or cashews (optional)
• 2 tbsp Water

Directions

Step 1

Cook the rice noodles according to the package instructions. Drain and rinse with cold water to stop cooking, then set aside.

Step 2

In a small bowl, whisk together the chili garlic sauce, coconut aminos, rice vinegar, toasted sesame oil, maple syrup, and 2 tablespoons of water. Set aside.

Step 3

Lightly crush the Szechuan peppercorns using a mortar and pestle or the back of a spoon. Finely mince the garlic and slice the green onions (separating the white and green parts).

Step 4

Julienne the red bell pepper and zucchini into thin strips to match the width of the noodles.

Step 5

Heat a large skillet or wok over medium heat. Once hot, dry-toast the crushed Szechuan peppercorns for 1 minute until fragrant, stirring constantly to avoid burning.

Step 6

Add the white parts of the green onions and the minced garlic to the skillet. Stir-fry for 30 seconds until aromatic.

Step 7

Increase the heat to medium-high and add the julienned red bell pepper and zucchini. Stir-fry for 3–4 minutes until the vegetables are slightly softened but still retain some crunch.

Step 8

Pour the sauce mixture into the skillet and stir well to coat the vegetables.

Step 9

Add the cooked rice noodles to the skillet, tossing thoroughly to combine and evenly distribute the sauce. Cook for 2–3 minutes until everything is heated through.

Step 10

Remove from heat and garnish with the green parts of the green onions and crushed peanuts or cashews, if desired.

Step 11

Serve immediately and enjoy your soy-free spicy garlic Szechuan noodles!

Nutrition Facts

Serving size	(809.2g)

Amount per serving	% Daily Value*
Calories	880.9

Total Fat 39.1g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 3934.7mg	0%
Total Carbohydrate 124.2g	0%
Dietary Fiber 11.1g	0%
Total Sugars 51.4g
Protein 14.6g	0%

Vitamin D 0IU	0%
Calcium 113.4mg	0%
Iron 3.1mg	0%
Potassium 1028.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.8%

Protein: 6.4%

Carbs: 54.8%