This sweet and spicy vegetarian noodle bowl gets its sweet, spicy flavors from a chili-crisp maple vinaigrette–complex flavors but a simple execution!
Chili crisp is a Chinese condiment that you simply can’t go wrong with. It’s a blend of crunchy shallots, garlic, and chili flakes that are steeped in neutral oil for a gorgeous deep red, crunchy sauce.
In this take, I wanted something sweet and savory, so I made a very simple chili crisp maple vinaigrette by whisking together chili crisp, a little extra neutral oil, rice vinegar, and maple syrup. The final product is a sweet, spicy, crunchy dressing that paired perfectly with roasted vegetables and glass noodles.
This sweet and spicy vegetarian noodle bowl recipe comes together SO quickly. By the time your squash and turnips finish roasting, everything will be ready to throw together.
This vegetarian noodle bowl is endlessly customizable: I use butternut squash, Tokyo turnips, and purple cabbage, but you can use vegetables and toppings such as:
- Shiitake, maitake, or oyster mushrooms
- Sweet potatoes
- Sugar snap peas
- Enoki mushrooms
- Sautéed greens, such as arugula, spinach, kale, or Napa cabbage
- Sliced carrots
- Proteins such as tofu, sautéed ground beef, chicken, or pork
Regardless of what combination of vegetables you use, this vegetarian noodle recipe is easy to prepare and tastes so delicious.
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Sweet and Spicy Vegetarian Noodle Bowl
- Large pot
- Sheet pan
Chili Crisp Maple Vinaigrette:
- 2 tablespoons chili crisp
- 2 tablespoons extra virgin olive oil
- 2 tablespoons maple syrup plus more, to taste
- 1 tablespoon rice vinegar
- Salt, to taste
- 8 ounces thin glass noodles
- 1 tablespoon neutral cooking oil for roasting
- 1 butternut squash peeled, trimmed, halved, seeds removed and diced
- 6 small Tokyo turnips trimmed and halved
- 1 teaspoon neutral cooking oil for frying, plus more if needed
- 2 eggs
- 1 cup shredded purple cabbage
- 1 teaspoon sesame oil
- 2 teaspoons soy sauce
- Salt and pepper to taste
Cook the Noodles:
- Bring a large pot of water to a boil and add the noodles. Cook for 3-4 minutes or until softened. Drain and rinse with cold water. Set aside.
Roast the Vegetables:
- Arrange the butternut squash and the halved turnips on a sheet pan. Drizzle with the neutral oil and sprinkle all over with salt and pepper. Flip the turnips so that they roast cut-side down. Transfer to the oven for 30 minutes or until the butternut squash is fork-tender and the turnips are well-browned. Remove from the oven and keep warm.
Prepare the Chili Crisp Maple Vinaigrette:
- In a bowl, whisk together all the ingredients until emulsified. Taste and season to your preferences.Note: the vinaigrette will likely break before serving, whisk it again vigorously before serving.
Fry the Eggs:
- Add the 1 teaspoon neutral oil to the skillet over medium heat. Once hot, add the eggs and cook until the whites have set and begin to crisp up around the edges and the yolks are runny. Transfer to a plate and leave the skillet on medium.
Cook the Cabbage:
- Add the sesame oil to the skillet used to cook the eggs. Once hot, add the cabbage and the soy sauce and cook for 3-4 minutes or until the cabbage is softened but still a bit crispy. Season with salt and pepper, if needed. Turn off the heat.
- Divide the noodles between bowls and spoon the cabbage on top. Add the butternut squash and Tokyo turnips and place an egg on top of each dish. Whisk the vinaigrette before serving and spoon on top of each noodle bowl. Enjoy!