The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Nourishing chilli & garlic noodle bowl
Feed your senses with this fiery feast of flavours! Onions, peppers, garlic, edamame and mangetout mingle in stock perked up with rice vinegar and tamari... but the real game changer? Chilli – both fresh and dried to bring gentle warmth and fruity zing. Wholewheat noodles seal the deal.
SWK: Source of fibre
Plants 6
SWK: Source of protein
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Serving size
Ingredients
- 2 spring onion
- 50g edamame beans (Soya)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 onion
- 2 pepper
- 2 garlic clove
- 1 chilli
- 80g mangetout
- ½ tsp chilli flakes
- 1 handful of fresh coriander
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 150g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 397
Protein: 14g
Carbs: 75g
Fat: 5.0g
Ingredients
- 2 onion
- 3 pepper
- 4 garlic clove
- 2 x chilli
- 160g mangetout
- 1 tsp chilli flakes
- 1 handful of fresh coriander
- 4 spring onion
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 100g edamame beans (Soya)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 300g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 386
Protein: 14g
Carbs: 72g
Fat: 5.0g
Nourishing chilli & garlic noodle bowl
Feed your senses with this fiery feast of flavours! Onions, peppers, garlic, edamame and mangetout mingle in stock perked up with rice vinegar and tamari... but the real game changer? Chilli – both fresh and dried to bring gentle warmth and fruity zing. Wholewheat noodles seal the deal.
Cook time:
20 mins
Cuisine:
Asian
Food group:
Vegan
Allergens: Soya, Celery
Cooking Instructions
Before you start
- 1 large saucepan
- 1 large non stick frying pan
Chop, chop!
- Peel and thinly slice the onions, then deseed and thinly slice the peppers. Peel and crush the garlic, and finely dice the chillies (deseed for less heat).
- Halve the mangetout lengthways.
Simmer the noodles
- Cook the noodles in boiling water for 3-4 mins. Drain, then rinse.
Spice things up
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions and peppers for 3 mins.
- Add the garlic, chillies (to taste), mangetout and chilli flakes (to taste) and cook for 2 mins.
Stir in the stock
- Finely chop the coriander, and thinly slice the spring onions.
- Add the vinegar, tamari and edamame, then crumble in the stock and pour in 150ml water (250ml for 4 portions). Tip in the noodles, stir well and cook for 1 min.
Bring the zing!
- Stir in the coriander, sprinkle over the spring onions and serve.