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    Home » Recipes » Vegan Main Dishes

    Quick Vegan Sesame Noodles

    Updated Feb 26, 2022 by Lori · THIS POST CONTAINS AFFILIATE LINKS.

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    Jump to Recipe

    Easy sesame noodles with a quick sesame-ginger sauce are perfect for weeknights, or anytime you crave simple comfort food. The sauce comes together in a bowl, no special equipment required, and this dish is a great way to use up any veggies you have on hand. Allergy-friendly and ready in under 30 minutes!

    two bowls full of rice noodles with kale, carrot, and lime.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes and Substitutions
    • How to Make Sesame Noodles
    • Number of Servings
    • Can I make this ahead of time?
    • Substitutions
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    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 + carbs, with nutritious vegetables to satisfy your inner self-care critic! And the recipe comes together in just 25 minutes. 

    ingredients laid out on a large baking sheet.

    Ingredient Notes and Substitutions

    See the recipe card below for amounts and full instructions.

    Optional Proteins 

    I kept the recipe simple and opted for noodles and veggies only, but you can easily take this from side dish to main dish by including tofu or other favorite vegan protein.

    Chickpeas, shredded seitan, peas, edamame, or other beans are great options that make the dish even more filling.

    Noodle Options

    Use any noodle or pasta you like. I prefer rice noodles in this dish, but soba noodles or even 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.

    Vegetable Options

    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 you would prefer 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
    combining cooked noodles, veggies and sauce in a pot.

    How to Make Sesame Noodles

    One of my favorite things about these quick vegan noodles is how simple 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:

    1. Bring a pot of water to a boil, and cook the noodles according to package directions. 
    2. In a small bowl, whisk together the sauce ingredients.
    3. Chop the kale, and peel the carrots, if using. Also chop the green onion.
    4. While the noodles drain in a colander, add the kale to the pot. Sauté over medium heat for a minute or two.
    5. Add noodles and sauce to the pot. Grate the carrots right on top, and stir to combine.
    6. Serve with green onions, lime wedges, and sesame seeds.
    two servings of saucy sesame noodles in white bowls topped with green onion.

    Number of Servings

    Depending on your appetites, this recipe makes enough for two or three people. As mentioned above, adding tofu or beans helps it stretch farther.

    If you're serving more than two people, I recommend doubling the recipe. Who doesn’t love leftovers from a delicious meal like this one!

    Can I make this ahead of time?

    Yes, you can meal 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!

    You might also like:

    • Szechuan Tofu With Vegetables
    • Air Fryer Tempeh (Sweet & Smoky)
    • Seared Bok Choy Broth With Noodles
    • Sweet and Sour Tofu

    📖 Recipe

    close up of noodles in a white bowl

    Quick Vegan Sesame Noodles

    Author: Lori Rasmussen, My Quiet Kitchen
    Easy vegan noodles made with ginger, garlic, and tahini. Perfect for busy weeknights or anytime you want simple vegan comfort food. Double the recipe if serving more than 2 or 3 people. Leftovers taste great, too! Gluten-free and easily made oil-free and nut-free.
    Servings: 3 servings
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time: 15 mins
    Cook Time: 8 mins
    Total Time: 23 mins

    Equipment

    • zester
    • pasta/soup pot

    Ingredients 

    For the sauce:

    • 3 tablespoons tahini
    • 3 tablespoons rice vinegar
    • 2 tablespoons raw almond butter - or other nut or seed butter
    • 2 tablespoons maple syrup or agave
    • 3 tablespoons tamari
    • 4 cloves garlic, peeled and minced
    • 1 small thumb-size piece of fresh ginger, peeled and zested - About 2 packed teaspoons.
    • 2 tablespoons plain, unsweetened almond milk or water - For consistency.
    • ¼ teaspoon red pepper flakes - Use more if you like it extra spicy.
    • 2 teaspoons toasted sesame oil, optional - Omit for oil-free diets.

    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 into bite-size pieces
    • 2 medium carrots, peeled and grated
    • 3 green onions, trimmed and sliced
    • half of a lime, cut into wedges
    • sesame seeds
    Prevent your screen from going dark

    Instructions
     

    • Cook noodles according to package directions. Drain in a colander, and briefly rinse with cool water to help prevent sticking.
    • In a medium-size 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 because the noodles and vegetables will dilute the flavor significantly.
    • While the noodles drain in a colander, add the chopped kale to the pot. Sauté over medium heat for about 1 minute.
    • 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

    Ideas and Options

    Almost any veggie you have on hand can be included in this dish. Try it with bok choy, broccoli, cauliflower, spinach, arugula, bell peppers, and/or cabbage.
    For vegetables that you would prefer lightly cooked, such as broccoli or cauliflower florets, either toss them into the pot with the noodles during the final 1 to 2 minutes of cooking, or briefly steam them in the pot during Step 3. 
    Veggies such as spinach, arugula, sliced peppers, and shredded cabbage can be added raw in Step 4.

    Storage

    Store leftover noodles in the refrigerator for up to 4 days. This recipe is not freezer friendly.

    Estimated Nutrition (per serving)

    Calories: 520kcalCarbohydrates: 84gProtein: 14gFat: 15gCholesterol: 0mg

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Tried the recipe?I love hearing from you! Share your feedback below!

    You might also like:

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    Ginger-Miso Noodle Salad
    Almond Butter Turmeric Dressing (TJ's copycat)
    Vegan Larb
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    597 shares
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      Recipe Rating




    1. Dana

      April 21, 2022 at 10:35 am

      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?

      Reply
      • Lori

        April 21, 2022 at 10:49 am

        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!

        Reply
    2. Augustine, Nancy

      January 07, 2022 at 8:26 pm

      Delicious. One of my new go-to recipes. I love how adaptable it is to whatever veggies you have on hand.

      Reply
    3. Mel

      March 02, 2021 at 12:20 pm

      So good! I used brown rice noodles and skipped the garlic (for food sensitivity reasons) and it was amazing.

      Reply
      • Lori

        March 03, 2021 at 7:22 am

        So happy you enjoyed it, Mel!

        Reply
    4. philip grippo

      December 29, 2020 at 2:13 pm

      Is that 520 per serving or total in recipe?

      Reply
      • Lori

        December 29, 2020 at 2:32 pm

        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.

        Reply

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    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

    Learn more about me →

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