If your idea of comfort food involves noodles, cheese, and a spicy kick that makes your taste buds dance—this recipe is your new go-to. These Fly By Jing Sweet + Spicy Chili Cheese Noodles are pure plant-based indulgence, blending the bold heat of Sichuan-inspired flavors with the gooey, satisfying richness of melted vegan cheddar. And the best part? We’re layering it up with crispy spiced chickpeas and black beans for extra protein, texture, and taste.
Whether you're craving a quick weeknight dinner or a dish that’ll impress your foodie friends, this easy, flavor-loaded bowl delivers. Think spicy chili ramen meets creamy mac and cheese—vegan style. It's fusion food at its finest, and it's about to become a staple in your rotation.
Ready to spice things up? Let’s dig in.
Why You’ll Love This
- Bold flavor fusion: sweet chili heat meets creamy vegan cheese for a noodle dish that packs a punch.
- Crowd-pleasing comfort food: hearty, satisfying, and perfect for lunch, dinner, or late-night cravings.
- Plant-powered protein: loading up on chickpeas and black beans makes this not just tasty but nutritious.
- Quick & easy: under 30 minutes from start to finish—ideal for weeknights or spontaneous noodle night.
What You Need
Here’s a pantry-friendly lineup of the star ingredients (no specific amounts here—see directions below):
- 3 packs of Fly By Jing Sweet + Spicy Chili Noodles (with sauce and flavor packets)
- Canned black beans, rinsed and drained
- Canned chickpeas, rinsed and drained
- A mix of spices (cumin, smoked paprika, chili powder, garlic powder, optional Chinese five-spice)
- Scallions, sliced for freshness
- Plant-based milk (soy, oat, or almond)
- Good Planet Cheddar (vegan cheddar-style cheese, shredded or diced)
Step‑by‑Step Directions
- Cook the noodles
- Bring a pot of water to a boil. Add the Fly By Jing noodles and cook until just al dente—check packet instructions (~4–5 minutes). Using a colander, drain well.
- Create the cheesy chili sauce
- Return noodles to their pot. Add a splash of plant milk (or reserve some cooking water) to create a silky texture.
- Mix in the noodle seasoning packets from Fly By Jing.
- Stir in vegan cheddar until melted and evenly coated.
- Spice up the beans & chickpeas
- In a skillet, heat a bit of oil over medium heat.
- Add drained chickpeas and black beans.
- Season with your spice blend: cumin, smoked paprika, chili powder, garlic powder, and a pinch of five‑spice if desired.
- Cook for a few minutes, stirring, until the beans are warmed and the spices are fragrant.
- Assemble the bowl
- Plate up the cheesy chili noodles.
- Top with the spiced chickpeas & beans.
- Garnish with plenty of fresh scallions.
Variations & Substitutions
- Protein swap: Use canned lentils, tofu crumbles, or tempeh instead of beans/chickpeas.
- Heat level: Add crushed red pepper flakes or drizzle extra Fly By Jing chili oil for more spice.
- Cheese-free version: Omit vegan cheese and stir in avocado or nutritional yeast for a creamy cheesy taste.
- Veggie boost: Toss in quick-cooking vegetables like spinach, bell pepper strips, or baby corn.
Top Tip
Reserve a few tablespoons of noodle cooking water before draining—add it back batch‑wise to help the sauce cling to the noodles, inspiring that silky, rich texture reminiscent of cheesy chili ramen.
Flavor Hint
A final drizzle of citrus—lime juice, rice wine vinegar, or even yuzu—brightens the dish, balancing the sweet‑spice richness with a zesty lift.
This Fly By Jing Sweet + Spicy Chili Cheese Noodles recipe hits all the right notes: spicy‑sweet, creamy, comforting, and protein‑packed. It’s perfect for a vegan cheesy noodles fix, and the spiced chickpeas & beans keep things hearty and full of texture. Quick to make yet bursting with bold flavor—a recipe you’ll turn to again and again.
Want to see calorie breakdowns, printable shopping lists, or variations like gluten‑free? Just say the word—I’m here to help!
Fly By Jing Sweet + Spicy Chili Cheese Noodles (Vegan)
Ingredients
- 3 packs Fly By Jing Sweet + Spicy Chili Noodles with included flavoring packets
- ½ cup canned black beans drained and rinsed
- ½ cup canned chickpeas drained and rinsed
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder adjust to heat preference
- ¼ teaspoon garlic powder
- Optional: ⅛ teaspoon Chinese five-spice for depth
- ½ cup shredded Good Planet vegan cheddar or another plant-based cheddar
- ¼ cup unsweetened plant-based milk soy, oat, or almond work well
- 2 scallions thinly sliced (plus extra for garnish)
- 1 tablespoon neutral oil for sautéing beans
- Salt to taste
- Optional topping: lime wedges chili flakes, or fresh cilantro
Instructions
Cook the Noodles
- Boil 3 packs of Fly By Jing noodles according to package instructions. Drain and set aside, saving a few tablespoons of the cooking water.
Make the Cheesy Sauce
- Return noodles to the pot. Add ¼ cup plant-based milk, the included flavor packets, and ½ cup vegan cheddar. Stir over low heat until creamy and smooth. Add cooking water if needed to loosen the sauce.
Sauté the Beans & Chickpeas
- Heat 1 tablespoon oil in a pan. Add ½ cup each of black beans and chickpeas. Season with cumin, smoked paprika, chili powder, garlic powder, and five-spice (if using). Sauté for 5–6 minutes until crispy and fragrant.
Assemble the Bowl
- Divide the cheesy noodles between bowls. Top with the spiced chickpeas and black beans. Scatter sliced scallions on top.
Finish with Toppings
- Add lime juice, chili flakes, or fresh herbs if desired. Serve hot and enjoy that spicy, cheesy vegan goodness!
