Spicy Chili Oil Spaghetti


Spicy, simple, and satisfying, what could be better? This savory delight is ready in under 20 minutes and uses pantry ingredients with a long shelf life. The recipe is vegan, gluten-free and nut-free and can be easily adapted to compliment a buddha bowl or stir-fry.  The Chickapea spaghetti noodles add a healthy twist to the recipe that you can feel good about any night of the week.

Spicy Chili Oil Spaghetti

  • Prep Time:  5 minutes
  • Cook Time: 10 minutes
  • Total Time:  15 minutes
  • Course: Dinner
  • Cuisine: Asian
  • Servings:  4


  • 1 package Chickapea Spaghetti
  • 1 Tbsp salt, (for cooking pasta)
  • 2 Tbsp avocado oil
  • ¼ tsp toasted sesame oil
  • ½ tsp rice wine vinegar
  • 1 Tbsp tamari
  • 2 tsp sweet chili sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/8 tsp ginger powder
  • ¼-1 tsp red pepper flakes, more to garnish by taste
  • Finishing salt to taste
  • Lime slices, avocado or cucumber to garnish


  1. Prepare Chickapea Spaghetti to package specifications. (Heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 1 Tbsp of salt to the water, decrease heat to maintain a gentle boil. Stir and cook pasta for 7 minutes.)
  2. Drain the pasta and rinse with warm water.
  3. In a non-stick pan combine avocado oil, sesame oil, rice wine vinegar, tamari, sweet chili sauce, garlic powder, onion powder, ginger powder and desired amount of red pepper flakes over medium heat.
  4. Mix drained pasta in the warm sauce and toss gently with wooden spoons to coat the pasta in the sauce.
  5. Fry the noodles over medium heat for roughly 4 minutes, turning them over gently to avoid breaking.
  6. Transfer the pasta to serving plates and top with desired amount of finishing salt and chili flakes over each portion.
  7. Serve with cooling sides like cucumber, avocado and lime wedges.
  8. Enjoy!

Recipe Notes:

  • If you do not enjoy spice, adjust the amount of red pepper flakes to the minimum recommendation.