This is one of those dishes that may not sound super tasty, but I promise you that the level of deliciousness will pleasantly surprise you! Any Asian-inspired dish is typically a huge hit in my home and this swoon-worthy meal was no exception! My husband asks me to make this ALL THE TIME and our three-year-old can’t get enough of it! I mean, I can’t get enough of it either so I can’t really blame her! And ready in ONLY 30 minutes, making it the perfect busy weeknight dinner recipe to add to your dinner rotation stat! If you like this recipe, then you’ll love my insanely delicious Bang Bang Tofu and Pan Fried-Sesame Tofu vegan dinner recipes!
The sauce contains just the right amount soy sauce, coconut sugar, rice vinegar, corn starch, garlic, ginger, sriracha, sesame oil, sesame seeds, and crushed red pepper! Although this recipe may not sound like one of the most amazing dishes you’ll ever eat, IT IS. Try it tonight and I’ll bet you agree!
Benefits of broccoli
This dish contains nutrient-rich broccoli, which is packed with vitamins, minerals, fiber, and antioxidants. Broccoli adds a crunchy texture as well as helps reduce inflammation, stabilizes blood sugar levels, and protects your immune system. According to Healthline’s post, broccoli, is rich in the antioxidants lutein and zeaxanthin which can prevent oxidative stress and cellular damage in the eyes.
Broccoli is a cruciferous vegetable with bioactive compounds that may reduce inflammation in your body’s tissues. A flavonoid in broccoli has shown strong anti-inflammatory capacities in animal and test tube studies. Eating cruciferous vegetables such as broccoli can reduce cell damage caused by chronic diseases including cancer. Eating broccoli helps promote healthy digestion and reduced constipation. Lastly, broccoli contains antioxidants and fiber and could support heart health in numerous different ways.
How to make the best Vegan Sesame Noodle Stir Fry
STEP 1: To make the stir fry sauce, mix the soy sauce, water, coconut sugar, rice vinegar, corn starch, garlic, ginger, sriracha, sesame oil, sesame seeds, and crushed red pepper; set aside. If you don’t have coconut sugar, use brown sugar.
STEP 2: To press the tofu, drain the water from the package. Set the tofu on a paper-towel lined plate. Press down using several paper towels or a dish towel. Set a heavy pot on top of the paper towel covered tofu. Place a heavy pot inside it to help press the tofu. Let the water drain for at least 5 minutes. Remove the paper towels and slice the tofu, then chopping it into smaller, bite-sized pieces.
STEP 3: To make the veggies and protein, add 1 tablespoon sesame oil to a large pot and heat over medium. Add the onions and carrots and cook for 2-3 minutes, until soft but not overly cooked. Pour in the bell pepper, broccoli, and tofu and continue to stir, cooking until tender, 7-8 minutes. Turn the heat down to low and add the drained chickpeas and the sauce, cooking for 2-3 minutes. Stir in the noodles. Turn off the heat and add the peanuts. Garnish with diced green onions, fresh ginger, and sesame seeds.
STEP 4: If you make this recipe, don’t forget to leave a rating and comment!
More plant-based recipes you’ll love!
More Asian-inspired recipes you’ll want to make!
Final Thoughts
Finally, if you make this Vegan Sesame Noodle Stir Fry, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Vegan Sesame Noodle Stir Fry
Equipment
Ingredients
Sauce
- 1/3 c soy sauce reduced sodium
- 1/3 c water
- 2 tbsp coconut sugar can sub brown sugar
- 2 tbsp rice vinegar
- 1 tbsp corn starch heaping
- 1 tbsp garlic minced (or 3 cloves)
- 1.5 tbsp ginger freshly grated
- 1 tbsp sriracha
- 1 tbsp toasted sesame oil
- 1 tsp sesame seeds
Veggies and Protein
- 1 tbsp toasted sesame oil
- 1 onion sliced and chopped into large chunks
- 3 carrots chopped into chunks
- 1 bell pepper sliced thin
- 1 head broccoli chopped
- 14 oz. tofu extra-firm
- 15 oz. chickpeas drained and rinsed
- 1/2 c peanuts dry roasted
Noodles
- 14.2 oz. stir fry noodles
Garnish
- diced green onion, fresh ginger, sesame seeds optional
Instructions
- To make the stir fry sauce, mix the soy sauce, water, coconut sugar, rice vinegar, corn starch, garlic, ginger, sriracha, sesame oil, sesame seeds, and crushed red pepper; set aside.
- To press the tofu, drain the water from the package. Set the tofu on a paper-towel lined plate. Press down using several paper towels or a dish towel. Set a heavy pot on top of the paper towel covered tofu. Place a heavy pot inside it to help press the tofu. Let the water drain for at least 5 minutes. Remove the paper towels and slice the tofu, then chopping it into smaller, bite-sized pieces.
- To make the veggies and protein, add 1 tablespoon sesame oil to a large pot and heat over medium. Add the onions and carrots and cook for 2-3 minutes, until soft but not overly cooked. Pour in the bell pepper, broccoli, and tofu and continue to stir, cooking until tender, 7-8 minutes. Turn the heat down to low and add the drained chickpeas and the sauce, cooking for 2-3 minutes. Stir in the noodles and peanuts. Turn off the heat. Garnish with diced green onions, fresh ginger, and sesame seeds.
Nutrition (per serving)
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