This is a fast, filling dish that shows the boldness of Szechuan cooking. Every ingredient stands out, from the pickled greens and chili-vinegar soy sauce to the succulent noodles.

Find this recipe and other reader favorites in our roundup of crave-worthy vegan dishes.

By Jason Wyrick,


  • 8 ounces Chinese wheat noodles, udon noodles, or soba noodles
  • 4 green onions, sliced
  • ¼ cup pickled mustard greens or pickled cabbage
  • 1½ teaspoons soy sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon chili paste
  • 1 teaspoon toasted sesame seeds


  • Bring a medium pot of water to a boil. Add the noodles and cook them according to the directions, until they are slightly soft. Drain the water and set the noodles to the side.
  • Over medium-high heat, add the green onion and pickled greens to a wok. Cook for about 1 minute. Remove them from the wok. Add the soy sauce, vinegar, chili paste, and noodles to the wok, and cook them for about 30 seconds.
  • Plate each serving with half of the noodles, and garnish them with the cooked green onions, pickled greens, and sesame seeds.


    Pickled green cheat: Pickled greens should be available at most Asian markets, but you can make a quick version by sautéing sliced cabbage or mustard greens in rice vinegar and a pinch of salt until the veggies are soft. You’ll need about ½ cup of fresh greens to start, and you should end with about ¼ cup once they cook.

    Making it simple: Cook the noodles. Mix the soy sauce, rice vinegar, and chili paste in a small bowl, and pour over the noodles. Top each serving with uncooked green onions, pickled greens, and sesame seeds.

    The gourmet touch: Use black rice vinegar and add 2 teaspoons of Szechuan peppercorns to the wok when you sauté the pickled greens and green onion. You can also add ½ cup chopped seitan to the recipe. Chop the seitan and marinate it in a mixture of chili paste and rice vinegar for at least 2 hours, then sauté it for about 1 minute. Serve on top of the noodles.

Comments (5)

(5 from 4 votes)

Recipe Rating

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David Rutherford

This did not come out well for me. Cooked all sorts of foods before but noodles were dry and no taste, used portions as stated. Next time, A LOT more vegetables but have to work out why the noodles and vegetables had no taste.


yum! I tweaked for spicy, and slightly faster version... using store bought organic spicy korean kimchi and thai sweet chili sauce (replacing the vinegar and chili paste), and added chia seeds, edamame, and shredded carrots.

Katie Harmon

I added a lot more cabbage, steamed broccoli, and shredded carrots. I also tossed the soba noodles with a little sesame oil.

Cinco Fenley

Absolutely delicious, I used kimchi as the “pickled cabbage” as I couldn’t find plain pickled cabbage at the local market. The spices in the kimchi gave the dish the kick we love. Wife loved it. Will definitely be making it again!


Yummy I’d say more vegetables are needed.

About the Author

Headshot of Jason Wyrick

About the Author

Jason Wyrick

Chef Jason Wyrick is the executive chef and publisher of The Vegan Taste. In 2001, Wyrick reversed his diabetes by switching to a low-fat vegan diet. He is a New York Times bestselling author; has catered for companies such as Google, the Frank Lloyd Wright Foundation, and Farm Sanctuary; and has been a guest instructor in the Le Cordon Bleu program at Scottsdale Culinary Institute. Find him on Instagram and Facebook.
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