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.

two bowls full of rice noodles with kale, carrot, and lime.

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Why You'll Love It
Ingredient Notes and Substitutions
How to Make Vegan Sesame Noodles
Recipe Yield
Can I make it ahead of time?
Substitutions
You might like:
Recipe
💬 Comments

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!

ingredients laid out on a large baking sheet.

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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combining cooked noodles, veggies and sauce in a pot.

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.

two servings of saucy sesame noodles in white bowls topped with green onion.

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

Author: Lori Rasmussen, My Quiet Kitchen

These vegan sesame noodles are ready in 30 minutes and feature a quick and flavorful sauce. Perfect for busy weeknights or anytime you're craving easy comfort food! Double the recipe if serving more than 2 or 3 people. Gluten-free and easily made oil-free and nut-free.

5 from 4 votes

Servings: servings

Prep Time: 15

Cook Time: 8

Total Time: 23

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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

Variations

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 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 in the pot during Step 3.

Veggies like spinach, arugula, sliced peppers, and shredded cabbage can be added raw in Step 4.

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