Chili Lime Noodles

Recipe Difficulty: Easy

Recipe Tags:

• Noodle Bowl
• Chili Lime Fauxmage
  
• Fresh Start Fauxmage
  
• Vegan Noodle Bowl
  
• Easy Noodle Bowl
  
• Thai Noodle Bowl
  
• Soba Noodles
• Vegan Cheese

This noodle bowl starts with one of my favourite vegan cheese products. Chili Lime Fauxmage. It might seem strange to use vegan cheese in an asian inspired bowl, but this one is different because it uses fermented chili paste to pack a flavour punch. It adds creaminess and depth to the simple sauce that gets drizzled all over noodles and crisp sauteed veggies. 

So, if you can, get your hands on some chili lime vegan cheese made by my friends over at Fresh Start Fauxmage, and make this recipe. It is a product available Canada wide, you can check their webpage for locations to purchase. The sauce is simple and addictively good. Soba noodles (or your favourite noodle) are first tossed with sesame oil and crisp sauteed veggies. Then you drizzle everything with the sauce made with the chili lime fauxmage over top.

Sauce Ingredients
In this delicious sauce you'll find chili lime fauxmage, coconut milk, red thai chili paste, fresh ginger, garlic, brown sugar, lime, soy sauce & sesame oil. You really have to try the chili lime fauxmage to understand it, but put it this way, it basically has a cult like following. 

​To garnish I really like toasted cashews, sesame seeds and scallions!

Feel free to substitute your favourite noodles and veggies in this recipe. The sauce will be amazing drizzled over practically anything!

Tips
The sauce gets heated a bit first, you want it to be really "drizzly", if it is too thick, your noodle dish will taste dry. You can just add a bit of water if it reduces too much. If you're digging into you're noodles and you find it needs moisture, I just sprinkle in a few tiny drips of hot water and toss. 

Shop the Chopsticks that I use in my photo. I bought and love this variety pack with different colours of wood. 

Serves 3-4
 
Ingredients (Sauce)

• 1 x 170 g container Chili Lime Fauxmage
• 1 cup coconut milk
• 2 cloves garlic, minced
• 2 tsp soy sauce
• 1 tsp sesame oil
• 2 tsp rice wine vinegar
• 2 tbsp brown sugar
• 1 tsp minced ginger
• 2 tsp red thai chili paste
• Couple pinches salt and pepper
• ½ cup water (or as needed to thin)

 
Ingredients (Veg & Noodles)

• A splash of olive or veg oil for sauteing
• ½ red onion, thinly sliced
• 1 litre (4 cups) sliced mushrooms
• 1 red bell pepper, deseeded and sliced into strips
• 1 cup shredded red cabbage
• 2 cups diagonally sliced snow peas
• 8 oz soba noodles (or your favourite noodle)
• Sesame oil, for drizzling
• Optional garnishes: a handful of sliced green onions, toasted cashews & sesame seeds

 

​Method
 

1. In a small pot, combine all of the ingredients for the chili lime sauce. Bring to a gentle simmer for about 10 minutes. The final consistency should be on the thinner side. So, just add a bit more water so it is “drizzly”, if needed. If the sauce is too thick the noodles will seem dry. Keep sauce warm.
2. Prepare noodles according to package directions while you saute the vegetables.
3. For the vegetables, heat a splash of olive or veg oil in a wok over medium high heat. Add onions and mushrooms & saute until mushrooms are browned and onions have softened.
4. Add shredded cabbage and saute for a couple of minutes. Season with S & P.
5. Now add the red pepper and snow peas. Saute everything together until the veg has just softened. It’s OK, and I think best, if the vegetables are still a bit crunchy. I don’t try to fully cook them, the fresh crunch is ideal in this noodle dish.
6. Add noodles and vegetables to a large bowl, and drizzle with a bit of sesame oil.
7. Divide noodles and veg between smaller bowls and drizzle with a generous amount of the chili lime sauce. (I like a lot of sauce)
8. Garnish with toasted cashews, sliced green onions and a sprinkle of sesame seeds. Enjoy!