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Skinny Sichuan Noodles

Skinny Sichuan Noodles

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This plant-based noodle dish is inspired by the bold, fiery flavors of Sichuan cooking — known for its use of chili, garlic, and fermented bean pastes. Traditionally called Ants Climbing a Tree in Chinese cuisine, the dish features bits of ground pork clinging to delicate noodles like ants on branches. In this lightened-up version, we use plant-based ground meat, coconut milk, and nourishing bok choy for a vegan-friendly, skinnylicious twist that’s loaded with spice, umami, and texture. It’s quick to make and deeply satisfying.
Recipe Credit: Inspired by a 2019 recipe from Eating Well Magazine — adapted and lightened by Christine Avanti-Fischer.
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Course Main Course
Cuisine Asian
Servings 4
Calories 420 kcal
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Equipment

  • large flat-bottom wok or cast-iron skillet
  • microplane zester
  • silicone-tipped tongs
  • Your favorite ceramic bowls

Ingredients
  

  • 14 oz thin rice noodles, cooked according to package, rinsed under cold water
  • 2 tbsp canola oil divided
  • 1 head bok choy (about 1 pound), chopped greens and whites separated
  • 3 scallions, sliced greens and whites separated
  • 2 tbsp fresh ginger minced
  • ¼ cup chili-bean sauce (doubanjiang) or chile-garlic sauce
  • 1 lb ground plant-based meat
  • 1 cup unsalted chicken broth or vegetable broth
  • 3 tbsp coconut aminos, low-sodium tamari, or soy sauce
  • 1 tsp sugar
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 8 oz tomato sauce
  • 8 oz light coconut milk

Garnishes

  • Crushed red pepper
  • bean sprouts
  • lime wedges
  • chopped fresh cilantro

Instructions
 

  • Cook rice noodles according to package directions. Drain, rinse under cold water, and set aside.
    14 oz thin rice noodles, cooked according to package, rinsed under cold water
  • Heat 1 tablespoon oil in a large flat-bottomed wok or cast-iron skillet over high heat. Add bok choy whites and cook, stirring, for 1 minute. Add bok choy greens and cook until wilted, about 1 minute more. Transfer to a bowl and set aside.
    2 tbsp canola oil, 1 head bok choy (about 1 pound), chopped
  • Add remaining 1 tablespoon oil to the pan along with scallion whites, ginger, and chili-bean sauce. Cook for 30 seconds until fragrant. Add ground plant-based meat and cook, crumbling with a wooden spoon, until browned, about 3 to 5 minutes.
    2 tbsp canola oil, 3 scallions, sliced, 2 tbsp fresh ginger, ¼ cup chili-bean sauce (doubanjiang) or chile-garlic sauce, 1 lb ground plant-based meat
  • Add broth, coconut aminos (or tamari or soy sauce), and sugar. In a small bowl, mix cornstarch with water and stir into the pan. Bring to a boil and cook until slightly thickened, about 1 minute.
    1 cup unsalted chicken broth or vegetable broth, 3 tbsp coconut aminos, low-sodium tamari, or soy sauce, 1 tsp sugar, 1 tbsp cornstarch, 1 tbsp water
  • Stir in tomato sauce and coconut milk. Simmer for 2 minutes until combined and slightly reduced.
    8 oz tomato sauce, 8 oz light coconut milk
  • Return bok choy and noodles to the pan. Toss everything together until evenly coated and heated through, about 1 minute.
  • Serve hot, garnished with scallion greens, crushed red pepper, bean sprouts, fresh cilantro, and lime wedges if desired.
    Crushed red pepper, bean sprouts, lime wedges, chopped fresh cilantro

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More About This Recipe

Kitchen Tools You’ll Want

  • A large flat-bottom wok or cast-iron skillet for that perfect high-heat sear.
  • Microplane zester for easily mincing ginger.
  • A silicone-tipped tongs to toss noodles without tearing them.
  • Your favorite ceramic bowls—because food tastes better when it’s pretty, right?

Tips for Success

  • Don’t overcook the noodles. Rinse them in cold water and set aside—they’ll heat back up when you toss them in at the end.
  • Chili-bean sauce (aka doubanjiang) can be found at most Asian markets or online. If you prefer milder spice, use half the amount or opt for garlic-chili sauce instead.
  • Want even more veggies? Toss in shredded carrots or sliced mushrooms with the bok choy!
  • This dish makes fantastic leftovers—store in an airtight container and reheat gently on the stovetop.

Nutrition

Serving: 2cupsCalories: 420kcalCarbohydrates: 45gProtein: 20gFat: 18gFiber: 5gSugar: 5g
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