Vegan Sesame Noodles
Vegan noodles are lightly sautéed and tossed in a zingy sesame ginger sauce in this quick, takeout-style sesame noodles recipe! Done in just 15 minutes, you can customize this easy weeknight stir-fry with your favorite veggies and proteins. It’s quick and delicious, the perfect dinner in a hurry!
These sesame noodles prove that a delicious meal doesn’t need to take longer than 15 minutes! If you’re a lover of peanut butter ramen and takeout favorites like drunken noodles and chow fun, today’s recipe is right up your alley. Tender vegan noodles are sautéed in sesame oil, then tossed in a sweet and zesty homemade stir-fry sauce. The sauce thickens up beautifully, packed with a combination of salty soy sauce flavor, sweet maple syrup, and punchy ginger. Yum!
About This Vegan Sesame Noodles Recipe
- Just 15 minutes. Whip up these sesame noodles in one pan in minutes! I made these noodles three times in one week. It’s that easy!
- Bold, takeout-style flavors. You’ll love the sweet, savory, spicy flavors in the simple stir-fry sauce. All you need are 5 ingredients, including liquid aminos to make it gluten-free.
- Adaptable. Add your favorite stir-fry vegetables, spice up the sauce, or add a protein, such as fried tofu, to make this vegan noodles recipe your own.
Notes on Ingredients
The maple ginger sauce in this easy sesame noodles recipe is similar to the one I use in my tofu and veggie stir-fry. Here’s a look at the essential ingredients. Scroll down to the recipe card for the printable list and recipe amounts.
- Chinese Noodles – I like udon noodles or brown rice noodles for this recipe.
- Sesame Oil – For sautéeing. There’s really no substitute for the flavor of sesame oil in Asian-style recipes. In a pinch, you can use another cooking oil, but your noodles won’t have that distinct sesame taste.
- Maple Syrup – You can also use a vegan honey product if you prefer.
- Liquid Aminos – Low-sodium/light soy sauce will also work here.
- Sesame Seeds – For extra texture and savory flavor.
- Ground Ginger – You can also use fresh ginger here. In this case, you’ll need about three times the amount of fresh ginger as ground.
- Sriracha – Feel free to add more than the amount listed on the recipe card if you like your noodles extra spicy!
- Garnish – Chopped scallions and ground black pepper as finishing touches.
How to Make Vegan Sesame Noodles
These vegan sesame noodles have taken the place of store-bought ramen in our house. They’re super tasty, easy to make (as you’re about to see), and you can even eat these noodles cold, which makes them ideal leftovers. Follow these quick steps to make yourself a bowl of delicious homemade sesame noodles.
- Mix the sauce. Whisk all the ingredients together for the sauce, and then set it aside for the time being.
- Cook the noodles. Bring a pot of salted water to a boil. Cook and drain the noodles according to your package’s directions. Then, heat the sesame oil in a large pan over medium-high heat. Add the noodles and stir until they begin to simmer. This usually takes about 2 minutes.
- Toss the noodles with the sauce. Pour the prepared sauce over the noodles, and stir to coat. Allow the sauce to cook with the noodles for 2 more minutes on medium-low heat. Remove everything from the heat and add chopped scallions and extra sesame seeds. Enjoy!
Tips and Recipe Variations
- Sweetener substitutions. Swap out the maple syrup for any vegan sugar replacement. Organic agave syrup, for example, is cost-effective and works well here. Alternatively, you can substitute the maple syrup with unrefined brown sugar.
- Play with the flavors. Want it saltier? Add more liquid aminos/soy sauce. Sweeter? More maple syrup. Spicier? Grab that Sriracha! It’s all up to you.
- Different noodles. Try this recipe with any long noodles you have on hand. Other good options are ramen noodles and even pasta, like linguine or spaghetti.
- Sauces. You could also try this recipe with Thai peanut sauce or teriyaki sauce (borrowed from my teriyaki tofu recipe).
Add-In Ideas
These vegan sesame noodles are great on their own, as a base for another main course, or with any of the following mixed in:
- Vegetables. Add fresh or frozen stir-fry veggies like snow peas, carrots, broccoli, mushrooms, etc.
- Tofu. Crispy tofu or baked tofu pairs perfectly with these sweet and salty noodles.
- Protein. Toss in some homemade vegan chicken or
- Garlic and herbs. Add fresh garlic, garlic powder, or garlic paste to the sauce for a garlicky version. You can also stir in green onions or cilantro.
Serving Suggestions
These sesame noodles are flavorful and filling on their own, or you can make them a complete takeout-style dinner with a side of sticky Korean gochujang tofu or General Tso’s tofu, and vegan dumplings or vegan fried rice. For something lighter, try an edamame salad or bang bang broccoli as a starter.
How to Store and Reheat Leftovers
- Refrigerate. Leftover sesame noodles can be refrigerated for up to 3 days in an airtight container.
- Reheat. You can eat these noodles cold, or reheat them in a pan over medium heat until warmed through.
Enjoy friends! If you make these Vegan Sesame Noodles, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
More Vegan Takeout Recipes
Vegan Sesame Noodles
Ingredients
Noodles
- 8 ounces Chinese noodles, I love udon or brown rice noodles
- 1 ½ tablespoons sesame oil
Maple Ginger Sauce
- 3 tablespoons maple syrup, or a vegan honey product
- ¼ cup liquid aminos, or low sodium/light soy sauce
- 1 teaspoon sesame seeds
- ¾ teaspoon ground ginger
- 1 teaspoon Sriracha, or more for more heat
- Chopped scallions, for garnish
- 1/4 teaspoon ground black pepper, https://amzn.to/49DSpiX
Instructions
- Whisk all the ingredients together for the sauce. Set aside.
- Allow a pot of salted water to come to a boil. Add the noodles and cook and drain and cool according to your package’s directions.
- Heat the sesame oil in a large pan over medium high heat. Add the noodles and stir until they begin to simmer, about 2 minutes.
- Add the maple ginger sauce and stir, coating the noodles in it. Allow the sauce to cook with the noodles for 2 more minutes on medium low heat.
- Remove from heat and add chopped scallions and extra sesame seeds. Serve immediately.
Notes
- Possible Substitutions: You can swap out the maple syrup for any vegan sugar replacement. Organic agave syrup, for example, is so much more cost-effective than maple syrup is, and it works really well here. Alternatively, you can sub it for some unrefined brown sugar too, which is also very cost-effective. Finally, while liquid aminos is a lower sodium version of soy sauce, you can just use low sodium soy sauce if needed.
- Switch It Up: Want it saltier? Add more liquid aminos/soy sauce. Sweeter? More maple syrup. Spicier? Grab that Sriracha! It’s all up to you.
- Do I Have to Use Rice Noodles? Actually, next time I’ll be using ramen noodles for this because I am now obsessed with trying this sauce and noodle combination in as many ways as possible. So no!
- Make This Gluten Free: These are my FAVOURITE brown rice noodles!
- Storage: Leftovers can be refrigerated for about 3 days in an airtight container.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
This is the simplest noodles recipe ever and such a wonderful comfort food for a cold night.
Awesome! We’re so happy that you like it Samantha!
I love these noodles so much!! I added crispy tofu and lots of veggies and the sauce was perfect for all!
Thanks so much Jessica! We’re happy that you’re happy.
Absolutely love this recipe! Sticky sweet and perfect. Right amount of spicy. Next time I’ll add some veggies to it but loved it with just noodles, sauce and onion.
Thanks so much Ali!!
Wow,they were easy to make, and they were great!!!!
Thanks so much Barbara!!
These are amazing. Thank you for sharing this recipe!
Absolutely delicious and so quick and easy!! I added peppers and edemame. So delicious!!!
Hi Amy,
Yum! Sounds like some great additions to the recipe. Thrilled you enjoyed it! Thank you for sharing.