Sesame Stir-Fried Noodles Recipe
Ladies, let’s face it—dinner should feel effortless, yet this sesame stir-fried noodles recipe makes you look like a kitchen goddess.
This vegan dish tosses tender noodles with crisp vegetables, plant-based protein, and a nutty sesame sauce that somehow tastes luxurious.
Garlic, ginger, and sesame oil mingle in the wok, filling your kitchen with an aroma that screams, “I actually have my life together tonight.”
Every bite delivers earthy, nutty, and slightly sweet flavor notes, giving instant satisfaction while pretending you’re a gourmet chef in your own home.
Serve for friends, family, or solo indulgence and watch everyone marvel at your perfectly sauced, guilt-free noodles.
Sesame Stir-Fried Noodles Recipe
A vegan sesame stir-fried noodles recipe with plant-based protein, crisp vegetables, and nutty, umami-rich sesame sauce for quick, satisfying meals.
Ingredients
- 8 oz rice noodles or wheat noodles
- 2 cups plant-based protein tofu, tempeh, or vegan shrimp
- 1 cup broccoli florets
- 1 cup bell peppers sliced
- 1 cup carrots julienned
- 2 garlic cloves minced
- 1 tsp grated ginger
- 2 tbsp soy sauce or tamari
- 1 tbsp sesame oil
- 2 tsp toasted sesame seeds
- 2 tbsp chopped green onions for garnish
Instructions
- Cook noodles according to package instructions; drain and set aside.
- Heat sesame oil in wok over medium-high heat.
- Add garlic and ginger; sauté 1 minute until fragrant.
- Add broccoli, bell peppers, and carrots; stir-fry 3–4 minutes until crisp-tender.
- Add plant-based protein and noodles; toss with soy sauce and toasted sesame seeds until coated.
- Cook 2–3 minutes until heated through and flavors meld.
- Garnish with green onions and extra sesame seeds before serving.
Notes
Nutritional Values (per serving)
- Calories: 350
- Total Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 18g
Vitamins & Minerals (per serving, approx.)
- Iron: 18%
- Calcium: 12%
- Vitamin A: 25%
- Vitamin C: 35%
- Magnesium: 15%
Tips to Enhance Flavor
- Press tofu for 15 minutes before cooking to remove excess moisture.
- Add a splash of rice vinegar or lime juice for tangy brightness.
- Toss in chili flakes for subtle heat and crunch.
