Vegan Sesame Noodles

By Jessica Hylton -

Lightly sautéed sesame noodles are tossed in a maple ginger sauce for a quick and easy take-out style dinner! Done in just 15 minutes, you’ll instantly fall in love with these flavorful Vegan Sesame Noodles.

Bowl of vegan sesame noodles.

I don’t know about you, but I’m all about affordable, uber-flavorful comfort food, and these Vegan Sesame Noodles are a prime example of that.

Also, if you’re a lover of ramen, this will be right up your alley. Easy noodles are cooked in a sweet and savory maple-ginger sauce that you’ll absolutely adore. It thickens up beautifully, and is a phenomenal combination of salty soy sauce flavors and sweet maple syrup, hit with a punch of ginger. Yum!

Ingredients for vegan sesame noodles.

Notes on Ingredients

Okay, let’s talk vegan sesame noodles essentials. Obviously you’ll need some noodles and maple syrup, but there are a couple of other things to grab too:

For the Sesame Noodles

  • Chinese Noodles: I like to use udon or brown rice noodles for this recipe.
  • Sesame Oil: For cooking the boiled noodles in.

For the Maple Ginger Sauce

  • 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: It can’t be a maple-ginger sauce without some ginger!
  • Sriracha: Feel free to add more than the amount listed on the recipe card if you like more heat to your noodles.
  • Garnish: Add some chopped scallions and ground black pepper as finishing touches.

How to Make Vegan Sesame Noodles

These vegan sesame noodles might actually take the place of store-bought ramen in your house – seriously! They’re super tasty, super easy to make (as you’re about to see), and you can even eat the noodles cold, which makes them ideal leftovers.

Follow these quick steps to make yourself a bowl of delicious maple-ginger noodles:

Mix the Sauce Together: Whisk all the ingredients together for the sauce, and then set it aside for the time being.

Cook the Noodles: Allow a pot of salted water to come to a boil. Add the noodles and cook, drain, and cool them 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.

Mix the Noodles and the Sauce: 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 everything from the heat and add chopped scallions and extra sesame seeds. Serve immediately!

Tips for Success

See what I mean about incredibly simple? The ease of this recipe and the fact I made it three times in one week pretty much convinced me that it would be near criminal not to share it with you.

So, now that you have the instructions, here are some tips to help you get the best results with your noodles:

  • 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 These 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!
A plate of vegan sesame noodles with garnish.

Mix-In Ideas

These vegan sesame noodles are great on their own, as a base for another main course, or with a little something mixed in:

  • Veggies: You can add so many fresh veggies to this pasta dinner to give it next-level texture! I like to add snow peas, carrots, mushrooms, etc. Make it your own!
  • Tofu: Some crispy tofu would pair perfectly with these sweet and salty noodles.
  • Garlic: If you want to try garlicky noodles, go for it! I’m a big fan of the maple-ginger sauce, but sometimes you gotta experiment a little.

Serving Suggestions

Though these sesame-infused noodles are quite filling, you can definitely add on some side dishes to the meal. Here are a few suggestions on that matter:

  • Veggies: If you don’t want to mix the veggies into your pasta, feel free to serve them on the sides. Steamed broccoli, roasted mushrooms, and more work really well with this meal.
  • Salad: Another healthy option! There are so many ways to work vegetables into this meal. 😉
  • Tofu: I know I added this as a mix-in, but it can be served on the side too. I’m a big fan of this Baked Tofu, in case you’re looking for an easy recipe.

How to Store and Reheat Leftovers

Leftovers can be refrigerated for about 3 days in an airtight container. You can eat them 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!

A plate of Chinese noodles with chopsticks.
Bowl of vegan sesame noodles.

Vegan Sesame Noodles

Lightly sautéed sesame noodles are tossed in a maple ginger sauce for a quick and easy take-out style dinner! Done in just 15 minutes, you'll instantly fall in love with these flavorful Vegan Sesame Noodles.
by: Jessica in the Kitchen
Prep Time 11 minutes
Cook Time 4 minutes
Total Time 15 minutes
Servings 3 servings
Course Dinner
Cuisine Asian
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
Instructions

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. 

Nutrition

Calories: 262kcal | Carbohydrates: 39g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Sodium: 1246mg | Potassium: 86mg | Fiber: 2g | Sugar: 13g | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg
by Jessica

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Recipe Rating




43 comments

  1. Samantha says:

    5 stars
    This is the simplest noodles recipe ever and such a wonderful comfort food for a cold night.

  2. Jessica G. says:

    5 stars
    I love these noodles so much!! I added crispy tofu and lots of veggies and the sauce was perfect for all!

    • Gavin | Jessica in the Kitchen says:

      Thanks so much Jessica! We’re happy that you’re happy.

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