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.
8ouncesChinese noodlesI love udon or brown rice noodles
1 ½tablespoonssesame oil
Maple Ginger Sauce
3tablespoonsmaple syrup or a vegan honey product
¼cupliquid aminos or low sodium/light soy sauce
1teaspoonSrirachaor more for more heat
Chopped scallionsfor garnish
1/4teaspoonground black pepper
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.
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!