These vegan sesame noodles feature a quick sesame-ginger sauce and are perfect for weeknights or anytime you're craving simple comfort food! This dish is a great way to use up whatever veggies you have on hand, and you'll love how flavorful it is! This vegan noodles recipe is allergy-friendly and ready in under 30 minutes.
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Why You'll Love It
Inspired by the sauce in my favorite Sticky Sesame Tofu, this one uses both tahini and almond butter for richness and packs all the flavors you love in an Asian-inspired sauce. Once you try this quick and easy sesame sauce, you'll want to use it so many ways!
Ginger, rice vinegar, and garlic make this dish so zesty and fresh, and if you're a fan of toasted sesame oil, it fits right into the party! Best of all, these noodles are so much healthier than take-out.
You'll love the balance of sauce and carbs, with nutritious vegetables to satisfy your inner self-care critic! And the recipe comes together in just 25 minutes.
Speaking of the perfect balance of comfort food and veggie goodness, if that's also your love language, try my Cold Ramen Noodle Salad next!
Ingredient Notes and Substitutions
See the recipe card below for amounts and full instructions.
Additions - I kept the recipe simple and opted for just noodles and veggies, but you can easily take this from side dish to main dish by including tofu or another favorite protein. Chickpeas, shredded seitan, peas, edamame, or other beans are great options that make the dish even more filling.
Noodles - Use any noodle or pasta you like. I prefer rice noodles in this dish, but soba noodles, ramen noodles, and even something like chickpea pasta are also great with this sauce. Wheat pasta, like spaghetti, also works in a pinch. Or choose bean-based gluten-free noodles for even more protein and fiber.
Vegetables - I included carrots and kale for added nutrition, but pretty much any veggie you have on hand also works here. Try it with bok choy, broccoli, cauliflower, spinach, bell peppers, or shredded cabbage.
Any vegetable that's better lightly cooked, such as broccoli or cauliflower florets, can be tossed right into the pot with the noodles during the final 1 to 2 minutes of cooking.
Sauce Ingredients
- tahini - this is simply toasted sesame seeds ground into a paste.
- almond butter - or use additional tahini to make this recipe tree nut-free.
- tamari or soy sauce
- plain rice vinegar
- maple syrup or agave
- fresh garlic and ginger
- red pepper flakes, optional
- toasted sesame oil, optional
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How to Make Vegan Sesame Noodles
One of my favorite things about these quick vegan noodles is how easy they are to prepare. It's truly a comfort food meal that makes you feel rescued at the end of a long day! Here's how to do it:
- Bring a pot of water to a boil, and cook the noodles according to package directions.
- In a small bowl, whisk together the sauce ingredients.
- Wash and chop the vegetables.
- While the noodles drain in a colander, add the kale to the pot. Sauté over medium heat for a minute or two.
- Add noodles and sauce to the pot. Grate the carrots right on top, and stir to combine.
- Serve with sliced green onion, lime wedges, and sesame seeds.
Recipe Yield
Depending on everyone's appetite, this recipe makes enough for two or three people. As mentioned above, adding tofu or beans helps it go farther.
If you're serving more than two people, I recommend doubling the recipe. Who doesn’t love delicious leftover noodles?!
Can I make it ahead of time?
Yes, you can prep this recipe the day before. Enjoy the noodles cool or reheated briefly on the stovetop or in a microwave. Leftover noodles can be stored in the refrigerator for up to 4 days.
Substitutions
- To make this recipe oil-free simply omit the toasted sesame oil.
- Make this noodle dish nut-free by replacing the almond butter with sunflower seed butter or additional tahini (assuming you're okay with sesame).
- If you are on a gluten-free diet, keep your vegan noodles gluten-free by choosing a GF noodle and using certified gluten-free tamari instead of soy sauce.
- As mentioned above, if you don't have rice noodles on hand, regular pasta, brown rice pasta or wheat noodles work too!
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I hope you enjoy these easy vegan noodles! If you try the recipe, be sure to comment below and let us know.
Recipe
Vegan Sesame Noodles
Equipment
Ingredients
For the sauce:
- 3 tablespoons tahini
- 3 tablespoons rice vinegar
- 2 tablespoons raw almond butter - or other nut/seed butter
- 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 piece of fresh ginger, peeled and grated - about 2 teaspoons
- 2 tablespoons plain, unsweetened almond milk or water
- ¼ teaspoon red pepper flakes - or more if you like it extra spicy
- 2 teaspoons toasted sesame oil, optional - omit for oil-free
Other ingredients:
- 8 ounces brown or white rice noodles - or other pasta/noodle of choice
- 6 or 7 large kale leaves, thick stems removed, chopped
- 2 medium carrots, peeled and grated
- 3 green onions, trimmed and sliced
- half of a lime, cut into wedges
- sesame seeds
Instructions
- Cook noodles according to package directions. Drain in a colander, and briefly rinse with cool water to help prevent sticking.
- 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.
- 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.
- Add the noodles, sauce, and grated carrots to the pot. Stir to combine.
- Serve warm topped with green onion, lime wedges, and sesame seeds.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Dana says
Curious about the purpose of almond butter? My husband is allergic. Could I use 2T of pureed cashews? Is it for creaminess or the thicken?
Lori says
Hi Dana, yes cashew butter will be great. The nut butter is there for richness and to add body and thicken the sauce, as you mentioned. Hope you enjoy it!
Augustine, Nancy says
Delicious. One of my new go-to recipes. I love how adaptable it is to whatever veggies you have on hand.
Mel says
So good! I used brown rice noodles and skipped the garlic (for food sensitivity reasons) and it was amazing.
Lori says
So happy you enjoyed it, Mel!
philip grippo says
Is that 520 per serving or total in recipe?
Lori says
Hi Philip, that's per serving, with 3 servings in the entire batch. We have big appetites in our house 🙂 but some people might get more than 3 servings from the recipe.