Print

30-Minute Vegan Stir Fry Sesame Noodles Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 6 reviews

This 30-minute vegan stir fry sesame noodles recipe is a quick and delicious weeknight dinner that combines tender stir fry rice noodles with a vibrant homemade sesame sauce, nutrient-packed veggies, and protein-rich chickpeas. Finished with fresh basil, roasted cashews, and scallions, this gluten-free, dairy-free, and vegan meal is bursting with flavor and texture. Perfect for anyone seeking a wholesome and satisfying plant-based Asian-inspired dish.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Dairy Free, Gluten Free, Vegan, Vegetarian

Ingredients

For the Sauce:

  • ⅓ cup low sodium soy sauce or coconut aminos
  • ⅓ cup water
  • 3 cloves garlic, minced
  • 2 tablespoons coconut sugar or brown sugar (or sub 1 tablespoon pure maple syrup)
  • 1 tablespoon sesame oil (preferably toasted sesame oil)
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon sesame seeds (or sub 1 tablespoon tahini)
  • ½ teaspoon red pepper flakes
  • ½ tablespoon arrowroot starch (or sub cornstarch)

For the Veggies & Chickpeas:

  • 1 tablespoon toasted sesame oil (preferably toasted sesame oil)
  • ½ white onion, cut into large chunks
  • 2 large carrots, thinly sliced
  • 1 red bell pepper, chopped
  • 1 large head of broccoli, chopped into florets
  • 1 (15 ounce) can chickpeas, rinsed and drained

For the Noodles:

  • 10 ounces stir fry rice noodles (or substitute with ramen noodles or soba noodles)

For Serving:

  • ½ cup basil leaves, ribboned/julienned
  • ½ cup roasted cashews, chopped
  • Scallions (green part of the onion only)
  • Extra sesame seeds

Instructions

  1. Prepare the stir fry sauce: In a medium bowl, whisk together the low sodium soy sauce or coconut aminos, water, minced garlic, coconut sugar (or maple syrup), sesame oil, rice vinegar, fresh grated ginger, sesame seeds, red pepper flakes, and arrowroot starch or cornstarch until well combined. Set the sauce aside to let the flavors meld.
  2. Cook the vegetables: Heat 1 tablespoon of toasted sesame oil in a large pot over medium heat. Add the chopped white onion and thinly sliced carrots, cooking for 2-4 minutes until the onions begin to soften. Add the chopped broccoli florets and chopped red bell pepper, continuing to cook while stirring frequently for another 6-8 minutes, until the broccoli is slightly tender but still crisp.
  3. Cook the noodles: Meanwhile, prepare the stir fry rice noodles according to the package instructions. Typically, this involves soaking or boiling them until tender. Drain the noodles well and set aside.
  4. Combine veggies, chickpeas, and sauce: Add the rinsed and drained chickpeas to the pot with the cooked vegetables. Immediately reduce the heat to low and pour in the prepared stir fry sauce. Cook for 2 minutes over low heat, stirring occasionally, until the sauce thickens slightly and coats the vegetables and chickpeas evenly.
  5. Finish the dish: Stir in the cooked rice noodles, julienned basil leaves, and chopped roasted cashews. Toss everything gently to combine and heat through. Remove from heat and garnish with sliced scallions and extra sesame seeds before serving.

Notes

  • To save time, chop all veggies and prepare the stir fry sauce ahead of time. Store them separately in airtight containers in the refrigerator until ready to cook.
  • Leftovers can be stored in airtight containers in the refrigerator for 3-4 days. Reheat in the microwave or on the stovetop before serving.
  • For a nut-free variation, omit the roasted cashews or substitute with toasted pumpkin seeds.
  • Feel free to customize the veggies based on what you have on hand or prefer, such as snap peas, baby corn, or mushrooms.

Find it online: https://cheftinaskitchen.com/30-minute-vegan-stir-fry-sesame-noodles-recipe/