Thai Vegan Noodles

Yum Phrik thai crispy chilli oil noodles recipe

Thai Noodles

These noodles come together so quickly, they are fresh, spicy, packed with umami, and light for a healthy lunch or the perfect summer dinner. As always you can swap out the aubergine for your favourite veg, or add tofu or chicken to make it more filling.
Course Dinner, lunch, Main Course, Side Dish


  • 1 Aubergine
  • 1 cucumber
  • 2 spring onions
  • 3 blocks dried noodles see notes for recommendation
  • 2 tbsp soy sauce
  • 2 tbsp Megachef mushroom sauce
  • 2 tbsp Yum Phrik plus extra to taste
  • 2 tbsp coriander


  • Put 2L water on to boil
  • Slice aubergine into 2 inch strips. Toss with 1 tbs Yum Phrik. Airfry for 10 minutes.
  • Add noodles to boiling water. Cook for 3 minutes or until tender.
  • While noodles are cooking, slice cucumber into thin strips. Thinly slice spring onion. Thinly slice coriander.
  • Drain noodles and toss with soy sauce, yum phrik and mushroom sauce.
  • Arrange aubergine and cucumber over noodles. Sprinkle with coriander and spring onions.
  • Add more Yum Phrik to taste.


Thick wavy noodles work great here, I recommend Taiwanese style sliced noodles, available at Amazing Oriental. 
Keyword mid week meals, noodles, vegan
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