Vegan Stir-Fry Sesame Noodles Recipe
Equipment
- Wok or large skillet
- Pot for cooking noodles
- Colander
- Whisk
- Cutting board
- Knife
Ingredients
- 8 ounces soba noodles or your favorite noodles
- 1 block extra-firm tofu or tempeh pressed and cubed
- Assorted vegetables broccoli, carrots, bell peppers, snap peas, etc.
- 2 cloves garlic minced
- 1- inch piece ginger grated
- 2 tablespoons oil vegetable, sesame, or your preferred oil
Sesame Sauce:
- ¼ cup tahini or nut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
Instructions
- Cook noodles according to package directions, then drain and rinse with cold water.
- While noodles cook, whisk together sesame sauce ingredients.
- Pan-fry or bake tofu/tempeh until golden brown.
- Heat oil in wok/skillet over high heat. Add veggies in order of cooking time, starting with the longest. Stir-fry until tender-crisp.
- Add garlic and ginger towards the end, stir-fry for another minute.
- Add noodles, sesame sauce, and tofu/tempeh to the pan. Toss until noodles are coated and heated through.
Notes
- Customize with your favorite noodles and vegetables.
- Add edamame, chickpeas, lentils, or seasonal produce for extra protein and variety.
- Spice it up with cayenne pepper or chili oil.
- Double the recipe for convenient leftovers.
You know those nights when you just need something quick, comforting, and satisfying, but you still want it to be packed with flavor? That’s exactly where these Vegan Sesame Noodles in a maple-ginger sauce come in. I discovered this recipe by accident one evening when I was staring into my pantry, craving takeout but not wanting to leave the house. I threw together what I had—some noodles, soy sauce, ginger, and maple syrup—and after a few experimental tweaks, it became an instant favorite. Now, these noodles are my go-to for busy weeknights, lazy weekends, and even when I want to impress guests without too much effort.
I’ve made this dish so many times now, it’s practically second nature. I can have dinner on the table in 15 minutes flat, which is honestly faster than waiting for delivery! Plus, it’s one of those dishes that checks all the boxes: affordable, easy, flavorful, and comforting. Every time I make it, I’m reminded of how much joy a simple meal can bring.
A Flavor Explosion in Every Bite
If you’re a fan of ramen or any kind of noodle dish, you’re going to love this. The noodles are tossed in a sweet and savory maple-ginger sauce that thickens up beautifully as it cooks. I’m talking about the perfect balance of salty soy sauce, sweet maple syrup, and that warming punch of fresh ginger. Every bite has that bold, mouthwatering combination that keeps you coming back for more.
The first time I made this, I was actually shocked at how good it turned out. I remember sitting at the table, looking at my bowl of noodles, thinking, Why have I been paying for takeout when I can make this at home in no time? Now, I can’t get enough of it, and I’m pretty sure you won’t be able to either.
What You’ll Need for Vegan Sesame Noodles
The beauty of this dish is that you don’t need a long list of fancy ingredients. Everything you need is likely already sitting in your pantry or fridge. Here’s what you’ll need to make these insanely delicious noodles:
For the Noodles:
- Chinese Noodles: Udon or brown rice noodles work great, but feel free to use whatever noodles you have on hand. I’ve even made this with spaghetti when I was in a pinch!
- Sesame Oil: This gives the noodles that rich, nutty flavor and adds a bit of shine when you sauté them.
For the Maple-Ginger Sauce:
- Maple Syrup: This is the star of the sauce, adding a natural sweetness that pairs beautifully with the other ingredients. If you don’t have maple syrup, agave or brown sugar works too.
- Liquid Aminos or Soy Sauce: For that salty, umami base. I prefer using liquid aminos because they’re lower in sodium, but soy sauce is just as good.
- Sesame Seeds: These little guys add texture and a toasty flavor that brings the dish together.
- Ground Ginger: Freshly grated ginger is even better if you have it! It gives the sauce a little warmth and spice.
- Sriracha: Adjust this to your spice preference. If you like it hot, don’t be shy!
- Garnishes: I love topping this dish with chopped scallions and extra sesame seeds for that final pop of flavor and crunch.
How to Make Vegan Sesame Noodles in No Time
Now, the best part: how quickly this dish comes together! It’s honestly one of those recipes you can whip up when you’re tired, short on time, or just craving something delicious. Here’s how to make it:
- Whisk Together the Sauce: In a small bowl, mix together the maple syrup, soy sauce, ginger, and sriracha. This sauce is where all the magic happens, so make sure to taste it and adjust as needed. Want it sweeter? Add more maple syrup. Need more heat? Pour in a bit more sriracha.
- Cook the Noodles: Bring a pot of salted water to a boil and cook the noodles according to the package directions. Once they’re done, drain them and set them aside. Don’t worry if they’re a little sticky—you’ll be tossing them in that delicious sauce soon.
- Sauté the Noodles: Heat up some sesame oil in a large pan over medium-high heat. Add the noodles and stir them around until they start to get a little crispy on the edges, about 2 minutes. This adds a nice texture and gives the noodles that slight toasted flavor.
- Mix in the Sauce: Pour the maple-ginger sauce over the noodles and stir until they’re completely coated. Let the sauce cook down with the noodles for a couple of minutes until it thickens up and clings to the noodles. This step is key to infusing every bite with flavor.
- Garnish and Serve: Remove from the heat and top with chopped scallions and extra sesame seeds. That’s it! You’ve just made an incredibly flavorful, takeout-style meal at home in under 15 minutes.
A Few Tips for Perfect Noodles Every Time
After making this recipe so many times, I’ve picked up a few tricks to make sure it turns out perfect every time:
- Substitutions: If you’re out of maple syrup, don’t fret! Agave syrup or brown sugar will work just fine. And if you don’t have liquid aminos, go ahead and use soy sauce. This recipe is super forgiving, so feel free to get creative.
- Customize It: Like it saltier? Add more soy sauce. Prefer it on the sweeter side? More maple syrup is your friend. Love spice? Double the sriracha! This recipe is meant to be tweaked based on your personal taste.
- Experiment with Different Noodles: While I love udon for this dish, I’ve made it with ramen, soba, and even regular old spaghetti when I ran out of options. The sauce is the real star, so any noodle will do!
My Favorite Mix-Ins
This dish is fantastic on its own, but if you want to bulk it up a bit or add some variety, try mixing in some of these:
- Veggies: I love tossing in snow peas, broccoli, or mushrooms for extra texture and flavor. You can even throw in some spinach or kale if you’re feeling extra healthy.
- Tofu: Crispy tofu takes these noodles to the next level. I like to press my tofu, cube it, and pan-fry it until it’s golden and crispy before mixing it in.
- Garlic: If you’re a garlic lover like me, you can’t go wrong by sautéing some minced garlic with the noodles for an extra layer of flavor.
Serving Suggestions
These sesame noodles are perfect for a quick lunch or dinner, but they also make a great side dish for a bigger meal. Here’s how I like to serve them:
- Steamed or Stir-Fried Veggies: Broccoli, snap peas, or bell peppers make a great addition to the dish and help soak up the sauce.
- Salad: A fresh, crunchy salad balances out the richness of the noodles. I often serve it with a simple cucumber or spinach salad on the side.
- Baked Tofu: If I’m looking for a more filling meal, I’ll serve the noodles with baked tofu. It’s a great way to add some protein and make the dish more substantial.
How to Store and Enjoy Leftovers
The best part about these noodles is that they taste just as good the next day! Store any leftovers in an airtight container in the fridge for up to 3 days. You can eat them cold (they make a great lunch) or reheat them in a pan over medium heat. Just add a splash of water or soy sauce to loosen them up if they’ve dried out a bit.
I’ve honestly lost count of how many times I’ve made this recipe. It’s the perfect balance of flavor, comfort, and ease, and it always leaves me feeling satisfied. So next time you’re craving takeout but don’t want to leave the house, give these Vegan Sesame Noodles a try—you won’t regret it!
Hello, I’m Elaria Jackson, the author behind Vegan Castle. I have a background in Nutrition Science and Culinary Arts. I’ve studied the benefits of a plant-based diet and its impact on health and the environment. I’ve attended various vegan cooking courses and workshops. Through Vegan Castle, I share easy weeknight meals and decadent desserts. I aim to be a valuable companion on your vegan journey.