Vegan Sesame Noodles

Name: Vegan Sesame Noodles
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 3 servings
Ingredients: 3 tablespoons Tahini; 3 tablespoons rice vinegar; 2 tablespoons raw almond butter; 2 tablespoons maple syrup or agave; 3 tablespoons tamari; 4 cloves garlic, peeled and grated or minced; 1 small thumb-size piece of fresh ginger, peeled and grated; 2 tablespoons plain, unsweetened almond milk or water; ¼ teaspoon red pepper flakes; 2 teaspoons toasted sesame oil, optional; 8 ounces brown or white rice noodles; 6 or 7 large kale leaves, thick stems removed, chopped; 2 medium carrots, peeled and grated; 3 green onions, trimmed and sliced; half of a lime, cut into wedges; sesame seeds

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
23 mins
Servings
3 servings
Calories
520 kcal
Course
Main Course
Cuisine
Asian

Vegan Sesame Noodles

Finn Russell

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These vegan sesame noodles are ready in 30 minutes and feature a quick and flavorful sauce. Perfect for busy weeknights or anytime you're craving easy comfort food! Double the recipe if serving more than 2 or 3 people. Gluten-free and easily made oil-free and nut-free.

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Ingredients

Servings

For the sauce:

3 tablespoons Tahini
3 tablespoons rice vinegar
2 tablespoons raw almond butter or other nut/seed butter
2 tablespoons maple syrup or agave
3 tablespoons tamari or soy sauce if not GF
4 cloves garlic, peeled and grated or minced
1 small thumb-size piece of fresh ginger, peeled and grated about 2 teaspoons
2 tablespoons plain, unsweetened almond milk or water
¼ teaspoon red pepper flakes or more if you like it extra spicy
2 teaspoons toasted sesame oil, optional omit for oil-free

Other ingredients:

8 ounces brown or white rice noodles or other pasta/noodle of choice
6 or 7 large kale leaves, thick stems removed, chopped
2 medium carrots, peeled and grated
3 green onions, trimmed and sliced
half of a lime, cut into wedges
sesame seeds

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Instructions

Cook noodles according to package directions. Drain in a colander, and briefly rinse with cool water to help prevent sticking.
In a bowl whisk together all ingredients for the sauce. Taste and adjust saltiness, sweetness, and acidity, as desired. Keep in mind that the sauce should be very flavorful.
While the noodles drain in a colander, add the chopped kale to the pot. Sauté over medium heat for about 1 minute or until wilted.
Add the noodles, sauce, and grated carrots to the pot. Stir to combine.
Serve warm topped with green onion, lime wedges, and sesame seeds.

Notes

Variations
Almost any veggie you have on hand can be included in this dish. Try it with bok choy, broccoli, cauliflower, spinach, arugula, bell peppers, and/or cabbage.
For vegetables that you prefer lightly cooked, such as broccoli or cauliflower florets, either toss them into the pot with the noodles during the final 1 to 2 minutes of cooking, or briefly steam in the pot during Step 3.
Veggies like spinach, arugula, sliced peppers, and shredded cabbage can be added raw in Step 4.
Store leftover noodles in the refrigerator for up to 4 days. This recipe is not freezer friendly.