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Chinese Cold Spicy Noodles

Chinese Cold Spicy Noodles

Summer days are here, and we need some tasty recipes that will keep our bellies full. So today, were are making an incredibly delicious bowl of Chinese cold spicy noodles. This recipe is super loaded with flavour, and it's so quick and easy to make. 

This recipe is my go-to whenever I have little time and I want a delicious meal. These super easy cold Chinese noodles don't keep me in the kitchen for that long. And with very little effort, I get a meal I'm happy and excited to eat. 

From beginning to end, this recipe will take us 20 minutes to have it ready. And the amount of work that we need to do for it is pretty minimal. Sometimes less is more, which makes this Asian noodle dish so good for my busy life. 

Chinese Cold Spicy Noodles ingredients

I added a few veggies to a batch of rice noodles and added tons of flavour with a super flavourful homemade sauce. The only thing we are using the stove for is to fry tofu. We need our protein in there, and it will make the dish so much more filling, a great option for either lunch or dinner. 

I didn't know I could do this, and since I learnt this little trick, I've used it and abused it. So, instead of cooking the rice noodles and then having to wait for them to cool down, we have an alternative to that. 

Simply soak the noodles in water for 5-10 minutes until they become soft and separate. You can do this while getting the other ingredients ready, so you save a little bit of time there. And since you don't have to wait for them to cool down, you can add them to the batch straight away.  

Chinese Cold Spicy Noodles ingredients

I like having these little hacks in the kitchen. They make cooking a lot easier and quicker, which help us to stay on track. Especially if you are transitioning into a vegan lifestyle, recipes like this one will save the day. 

The main element of these delicious cold Chinese noodles is, hands down, the sauce. We mix a handful of ingredients to make a super flavourful sauce that will delight all your senses. And you probably already have everything you need in the pantry. 

If you are not as adventurous when it comes to spicy food, you can dial back the chilli you are adding to this recipe. You can leave them out completely to make the dish a bit more kid-friendly. However, it's not quite the same, to be honest. I'm not that good with spice, so I add a little bit. 

This cold Chinese noodle recipe is perfect for a quick meal in the middle of the week. My kids love it, and they think is super fun to eat. And I love packing these noodles for a picnic lunch with family and friends. So this recipe is a crowd favourite for sure! 

Chinese Cold Spicy Noodles single

Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Soy


For the noodles

  • 16 oz cooked thick rice noodles
  • 2 cups mung bean sprouts (washed)
  • 1 tsp olive oil
  • 2 medium scallion (thinly sliced)
  • 2 small small cucumber (thinly sliced into matchsticks)
  • 8 oz tofu (unthaw) (cut and frozen)

For the sauce

  • 1 tsp chili flakes (optional)
  • 2 tbsps chinese black vinegar
  • 4 cloves garlic (minced)
  • 2 tbsps light soy sauce
  • 1 tbsp maple syrup
  • 1 tsp sichuan peppercorns (ground)
  • 2 tsps toasted sesame oil


  1. Soak the noodles in water for about 5-10 minutes until they separate.
  2. drain the water, then add them to a bowl and mix them with the sesame oil to make sure they won't stick together again.
  3. Use a small bowl and combine the ingredients for the sauce.
  4. Fry the tofu for about 5 minutes until slightly golden brown from all sides.
  5. Serve the noodles with the tofu and veggies on top.
  6. Serve the sauce separately, to make sure the noodles won't go soggy before serving, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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