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30-Minute Vegan Stir Fry Sesame Noodles Recipe

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This 30-Minute Vegan Stir Fry Sesame Noodles recipe offers a vibrant, flavorful dish featuring crunchy fresh vegetables, tender chickpeas, and chewy rice noodles all tossed in a savory sesame-ginger sauce. It’s an easy, healthy meal perfect for a quick lunch or dinner with bold Asian-inspired flavors and a satisfying texture.

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 feel free to sub 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. Make the stir fry sauce: In a medium bowl, whisk together the soy sauce, water, garlic, coconut sugar, sesame oil, rice vinegar, fresh grated ginger, sesame seeds, red pepper flakes, and arrowroot starch or cornstarch. Set the sauce aside to allow the flavors to meld.
  2. Cook the veggies: 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. Then add the chopped broccoli florets and red bell pepper. Stir frequently as you cook for another 6-8 minutes until the broccoli is tender but still slightly crisp.
  3. Cook the noodles: While the vegetables are cooking, prepare the stir fry rice noodles according to the package directions. Once cooked, drain and set the noodles aside.
  4. Combine veggies, chickpeas, and sauce: To the pot with the sautéed vegetables, add the rinsed and drained chickpeas. Immediately lower the heat to low and pour in the prepared sauce. Cook for about 2 minutes, stirring gently, until the sauce thickens and coats the veggies and chickpeas well.
  5. Toss noodles and finish: Add the cooked rice noodles, fresh basil ribbons, and chopped roasted cashews to the pot. Toss everything together to combine thoroughly and heat through for an additional minute. Remove from heat and garnish with chopped scallions and extra sesame seeds before serving.

Notes

  • To save time, chop all veggies and make the stir fry sauce in advance. Store them separately in airtight containers in the refrigerator until ready to cook.
  • Store leftovers in airtight containers in the fridge for up to 3-4 days. Reheat in a microwave-safe dish.
  • Feel free to customize the dish by swapping the rice noodles for ramen or soba noodles.
  • Add more or less red pepper flakes depending on your preferred spice level.
  • For a nuttier flavor, use toasted sesame oil as recommended.

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