Description
This 30-Minute Vegan Stir Fry Sesame Noodles recipe offers a quick and delicious plant-based meal perfect for busy weeknights. Featuring a flavorful homemade stir fry sauce, tender-crisp veggies, protein-rich chickpeas, and silky rice noodles, all topped with fresh herbs and crunchy roasted cashews, this dish is both satisfying and nutritious. Gluten-free, dairy-free, and vegan, it makes for a healthy, vibrant Asian-inspired dinner you’ll want to make again and again.
Ingredients
For the Sauce:
- ⅓ cup low sodium soy sauce or coconut aminos
- ⅓ cup water
- 3 cloves garlic, minced
- 2 tablespoons coconut sugar or brown sugar (or sub 1 tablespoon pure maple syrup)
- 1 tablespoon sesame oil (preferably toasted sesame oil)
- 1 tablespoon rice vinegar
- 1 tablespoon fresh grated ginger
- 1 tablespoon sesame seeds (or sub 1 tablespoon tahini)
- ½ teaspoon red pepper flakes
- ½ tablespoon arrowroot starch (or sub cornstarch)
For the Veggies & Chickpeas:
- 1 tablespoon toasted sesame oil (preferably toasted sesame oil)
- ½ white onion, cut into large chunks
- 2 large carrots, thinly sliced
- 1 red bell pepper, chopped
- 1 large head of broccoli, chopped into florets
- 1 (15 ounce) can chickpeas, rinsed and drained
For the Noodles:
- 10 ounces stir fry rice noodles (or sub ramen noodles or soba noodles)
For Serving:
- ½ cup basil leaves, ribboned/julienned
- ½ cup roasted cashews, chopped
- Scallions (green part of the onion only)
- Extra sesame seeds
Instructions
- Make the Stir Fry Sauce: In a medium bowl, whisk together soy sauce, water, minced garlic, coconut sugar, toasted sesame oil, rice vinegar, freshly grated ginger, sesame seeds, red pepper flakes, and arrowroot starch until well combined. Set this flavorful sauce aside to use later in the stir fry.
- Cook the Veggies: Heat 1 tablespoon toasted sesame oil in a large pot or skillet over medium heat. Add the chopped onion and thinly sliced carrots, cooking for 2-4 minutes until onions soften slightly. Then add the chopped broccoli florets and red bell pepper, stirring frequently, and cook for another 6-8 minutes or until broccoli is tender but still crisp.
- Prepare the Noodles: While the vegetables cook, prepare the stir fry rice noodles according to package instructions. Once cooked, drain the noodles thoroughly and set aside.
- Combine Veggies, Chickpeas, and Sauce: Add the rinsed and drained chickpeas to the pot with the cooked veggies. Turn heat to low and pour in the prepared stir fry sauce. Cook for an additional 2 minutes on low heat, stirring gently, until the sauce thickens slightly and coats the vegetables and chickpeas nicely.
- Toss in Noodles and Garnishes: Add the drained cooked noodles to the pot along with the fresh ribboned basil leaves and chopped roasted cashews. Toss everything gently to fully combine and ensure the noodles are evenly coated in the sauce.
- Serve and Garnish: Plate the stir fry noodles and garnish generously with sliced scallions and extra sesame seeds for a fresh, crunchy finish. Serve immediately and enjoy!
Notes
- Make meal prep even faster by chopping all vegetables and preparing the stir fry sauce ahead of time. Store them separately in airtight containers in the refrigerator until ready to cook.
- Store any leftover stir fry sesame noodles in airtight containers in the refrigerator for up to 3-4 days. Reheat in a microwave-safe dish before serving.
- Customize this noodle dish by swapping vegetables according to season or preference, or add other toppings such as toasted peanuts or chili oil for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
