Hot and Sour Noodles

Hot and Sour Noodles | Wheat-Free Meat-Free

I’ve been wanting to make a meal with cabbage for a week or so. Then I remembered a recipe I made a while back that came from this cookbook (note: it’s neither gluten-free nor vegetarian) we got as a wedding present. With a few modifications, we had a lovely dinner.

Hot and Sour Noodles

  • 7 ounces dried rice noodles (ok, actually it was 6.75 oz)
  • 1 tablespoon sesame seed oil
  • 1 tablespoon chili oil
  • 3 garlic gloves, minced
  • 1 scallion, finely chopped
  • 8 ounces baby bella mushrooms, sliced (this was ~3 cups)
  • 2 carrots, cut into matchsticks
  • juice of 2 limes
  • 3 tablespoons gluten-free soy sauce
  • pinch of sugar
  • 3 cups shredded Napa cabbage
  • chopped peanuts for garnish
  1. Bring a large pot of water to boil. Turn off heat, add the noodles, and soak until soft. (This usually only takes a few minutes.) When noodles are cooked, drain well, then return to pot and mix with sesame oil to prevent the noodles from sticking.
  2. Meanwhile, heat the chili oil in a large skillet (or wok) over high heat. Add the garlic, onion, carrot, and mushrooms. Cook for a minute or two until softened.
  3. Add the soy sauce, lime juice, and sugar. Then add the noodles to the pan. Mix well.
  4. Place the cabbage in a serving bowl. Top with the noodle and veggie mixture. Garnish with peanuts and serve.

Serves 6

I debated not cooking the carrots at all, as I tend to prefer my veggies raw. Mike, on the other hand, prefers his veggies cooked, so cooked they were. However, if you like crunchy veggies, go ahead and leave the carrots out of the stir fry.

We thought we might like a bit more “sour,” although we aren’t really sure if that means more limes, or just doing a better job of juicing them. Along that note, I’d say don’t be afraid to have people play with the flavors on their plate. Put out the sesame and chili oil, and some lime wedges. Then everyone ends up happy.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


  1. We made this tonight, and it was delicious!

    Pics will probably be up on the blog soon. Yum!

    Actually, I realized that all the dishes I plan to make this week will be wheat free and meat free: these hot and sour noodles, fried tofu with sweet chili sauce, and vietnamese spring rolls. You guys should come over for dinner! ;)

  2. Yay, thanks for trying it out. Looked like you added bell pepper and baby corn and other yummy things.

    And I would love to stop by for dinner some night. Let me know when you’re making the spring rolls. ;)

  3. I made this tonight and it was really good….mine turned out a little too spicy but all in all it was really great. It was a ice change from the norm.
    Thank you!!!

  4. That last post should have said it was a “nice”….and another note…I JUST found this website, where have I been?

  5. Well, now you know to go easy on the chili oil next time. And I’m glad you found me.

  6. This is my second time making this recipe. The first time it did not come out so great. I couldn’t find Napa cabbage so did my best with stir-fried green cabbage (seems like an okay idea but that’s about as far as I should’ve taken it) and the noodles I bought were insanely sticky and held together as one massive glob. I decided this recipe deserved another try – it is DELICIOUS, thanks to actually following the recipe :) I used Thai Kitchen Brown Rice Noodles which are wider than the ones in your picture. I probably used more than 3 cups of Napa cabbage, but I like it with the extra veggies. I will definitely make this again… according to the directions.

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