Vegan Sesame Noodles
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 mins
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Total Time
23 mins
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Servings
3 servings
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Calories
520 kcal
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Course
Main Course
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Cuisine
Asian
Vegan Sesame Noodles
Description
Vegan Sesame Noodles are prepared by cooking brown rice noodles and tossing them with a sauce consisting of tahini, rice vinegar, almond butter, maple syrup, tamari, garlic, ginger, almond milk, red pepper flakes, and optional sesame oil. The dish also includes sautéed kale and grated carrots, adding both color and texture. The noodles absorb the bold, layered flavors of the sauce, resulting in a creamy and tangy profile with a mild kick from the spices.
The noodles are served warm with green onions, lime wedges, and sesame seeds, which enhance the dish’s brightness and texture. The combination provides a filling meal with a balance of savory, sweet, and acidic notes.
Variations allow for incorporating various fresh or lightly cooked vegetables, such as bok choy or spinach, either sautéed or added raw. Leftover noodles can be stored refrigerated up to four days, though freezing is not recommended.
Ingredients
For the sauce:
- 3 tablespoons tahini
- 3 tablespoons rice vinegar
- 2 tablespoons almond butter or other nut/seed butter, raw
- 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 ginger about 2 teaspoons, fresh; peeled and grated
- 2 tablespoons almond milk plain, unsweetened; or water
- ¼ teaspoon red pepper flakes or more if you like it extra spicy
- 2 teaspoons sesame oil omit for oil-free, toasted; optional
Other ingredients:
- 8 ounces brown rice noodles or other pasta/noodle of choice, or white rice noodles
- 6 or 7 large kale leaves; thick stems removed; chopped
- 2 medium carrot peeled and grated
- 3 green onion trimmed and sliced
- half of a lime cut into wedges
- sesame seeds
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
- Incorporate different vegetables like bok choy, broccoli, or bell peppers to vary texture and flavor.
- For vegetables that cook quickly, add them during the last minute or two of noodles cooking or sauté briefly.
- Raw vegetables such as spinach or sliced peppers can be mixed in at the end for freshness.
- Store leftovers in the refrigerator for up to four days; avoid freezing to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 84g | 28% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Cholesterol | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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