Chinese-inspired Sesame Noodles, loaded up with healthy veggies and tossed in the most delicious, creamy Sesame Sauce made with tahini paste! Make this in 20 minutes flat. video!
Here’s a simple recipe for Sesame Noodles loaded up with healthy veggies- perfect for cleaning out all the stray fresh veggies hiding in the fridge. You could also make this with pre-packaged stir-fry veggies, or use what you have on hand.
This Creamy Sesame Sauce is so flavorful it won’t matter what combination of veggies you use. Traditionally this Chinese noodle dish is made without veggies at all- so you could go that route and add chicken for protein if you like. Very adaptable.
How to make Sesame Noodles! | 45-sec video
What I love about this Recipe
- It’s fast and easy! This can be made in 15-20 minutes. Seriously, just as long as it takes to heat the water and boil the noodles. While the noodles are boiling you can easily make the sesame sauce and saute the veggies.
- It’s adaptable- use what veggies you like, keep it vegan, or add leftover chicken.
- The Chinese sauce is a little different- it’s creamy, rather than oily!
- It’s perfect for make-ahead lunches!
How to make Sesame Noodles (Step-by-step)
Step one: Saute garlic, onion, ginger and veggies. Here I’ve gathered up a carrot, some leftover mushrooms, cabbage and broccolini. Bell pepper, asparagus, green beans, snow peas, shredded brussel sprouts- any quick-cooking veggies will work. You’ll need about 4 cups.
Step two: While the veggies are sauteing, cook the noodles.
Boil and drain the noodles – here, I’ve just used chow mein noodles- but you could use soba noodles, buckwheat noodles or even plain old spaghetti. Use what you have. I prefer a more toothsome noodle here over rice noodles to hold up to the sauce- but you do you. Your favorite GF pasta would work too. 🙂
Step three: Make the creamy sesame sauce. Traditionally a Chinese-style sesame paste would be used here, but for simplicity, I’m using tahini paste. One less trip to the store. Chinese sesame paste is made with toasted sesame seeds instead of raw sesame seeds- so to compensate I’ve added a little toasted sesame oil.
Stir the tahini paste with soy sauce, sesame oil, honey or alternative, chili paste, rice vinegar, and a little water. If you like it extra saucy, feel free to double the sauce.
Step four: Combine! Toss it all together with the veggies, noodles, and Sesame sauce and serve it up nice and warm.
Step five: divide among bowls. This makes roughly 3 hearty meals.
Serve this with chili paste if you like, toasted sesame seeds and crushed peanuts! I always love adding something fresh like sprouts or scallions or even sliced cucumber or radish.
If making this ahead, toss the noodles with sesame oil and wait to add the Creamy Sesame Sauce until serving.
So there you have it. A simple, mouthwatering vegan lunch or dinner that can be made in 20 minutes flat, using ingredients you probably have on hand!
Ok- Let us know how you like the Chinese Sesame Noodles with veggies in the comments below. I hope you are holding up OK and having a restful week.
xoxo
More Noodle Salads!
Sesame Noodles
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 2-3 1x
- Category: noodles, main, vegan, stir fry
- Method: stir fry
- Cuisine: Chinese
- Diet: Vegan
Description
Chinese-inspired Sesame Noodles loaded up with healthy veggies and tossed in a creamy Sesame Sauce! Make this in 20 minutes flat! Keep it vegan or add chicken- up to you!
Ingredients
- 1–2 tablespoons oil
- 4 cloves garlic, rough chopped
- 1 tablespoon ginger, chopped
- 1/2 an onion, sliced
- 4 cups veggies (cabbage, peppers, broccoli, mushrooms, asparagus, snow peas, etc.) cut small.
- 4–6 ounces dry soba noodles (or sub buckwheat noodles, chow mein noodles, low mein, spaghetti, gluten-free noodles, etc.)
Creamy Sesame Sauce: (For extra “saucy” double this)
- 3 tablespoons soy sauce (Or GF Braggs Liquid Aminos)
- 3 tablespoons tahini paste, or Chinese Sesame Paste
- 1–2 tablespoons water, more as needed.
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 1 tablespoon maple syrup (or honey)
- 1–2 teaspoon chili paste or sriracha, more to taste
- salt and pepper to taste
Garnish: scallions, cilantro, toasted sesame seeds, sprouts, roasted peanuts, sliced cucumber or radish.
Instructions
- Cook noodles according to package directions.
- At the same time, in a large skillet (or wok) heat oil over medium heat. Add onion, garlic and ginger and the veggies of your choice. Saute, 3-4 minutes, turn heat down to low, and continue cooking until just tender.
- At the same time, make the Creamy Sesame Sauce: Place all ingredients in a small bowl and whisk with fork until smooth. If it feels overly thick, thin with water. Taste. Add more chili paste and salt and pepper to taste.
- Combine: Once the veggies are tender-crisp, and the noodles are drained, toss them together along with the sauce, coating well. Serve warm.
- Garnish with microgreens, scallions, peanuts, or any of the other options.
Notes
If you want rich thick sesame sauce, leave out the water (or if your tahini paste seems very runny). You can always add water to thin.
If making this ahead, toss noodles with a little sesame oil to prevent them form sticking. Wait to toss with the creamy Sesame Sauce until ready to serve. This can be served warm or cold.
Feel free to add crispy tofu or leftover baked chicken.
Nutrition
- Serving Size: 1 ¼ cup
- Calories: 372
- Sugar: 8.1 g
- Sodium: 720.6 mg
- Fat: 16.9 g
- Saturated Fat: 2.4 g
- Carbohydrates: 49.8 g
- Fiber: 3.1 g
- Protein: 11.6 g
- Cholesterol: 0 mg
Instead of rice wine vinegar, could I use Chinese black vinegar? If so, would it be the same amount?
Hi Ashley, Black vinegar has a different flavor profile, sweeter and less tangy. It is not going to give the same outcome for the recipe.
Fantastic sesame noodles! My favorite recipe.
Nice to hear!
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