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Vegan Sesame Noodles
5 from 12 votes

Vegan Sesame Noodles

This recipe combines brown rice noodles with a rich, tangy sauce made from tahini, almond butter, and tamari, complemented by sautéed kale and grated carrots. The noodles are coated in a savory, slightly sweet, and mildly spicy dressing, delivering a creamy yet fresh texture. The dish offers versatility with its vegetables and a zesty finish from lime wedges and sesame seeds, making it a flavorful plant-based meal option.

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

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

    Cup of Yum
  1. Cook noodles according to package directions. Drain in a colander, and briefly rinse with cool water to help prevent sticking.
  2. 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.
  3. 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.
  4. Add the noodles, sauce, and grated carrots to the pot. Stir to combine.
  5. 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

Calories 520kcal (26%) Carbohydrates 84g (28%) Protein 14g (28%) Fat 15g (23%) Cholesterol 0mg (0%)

Nutrition Facts

Serving: 3 servings

Amount Per Serving

Calories 520

% 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.