Vegan Sesame Noodle Stir Fry

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!

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!

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.

More plant-based recipes you’ll love!

Bang Bang Tofu

Tofu Tacos

Pan-Fried Sesame Tofu

Cauliflower Tacos

More Asian-Inspired Recipes

Kung Pao Chicken

Teriyaki Chicken Bowls

Shrimp-Fried Rice

Asian Glazed Meatballs

Asian Chicken Lettuce Wraps

Bang Bang Chicken

Bang Bang Shrimp Bowls

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

Elise McCollister

Vegan Sesame Noodle Stir Fry is a family favorite in my household! It's a bowl of noodles mixed with a savory-meets-sweet stir fry sauce, veggies, and tofu.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Dishes

Cuisine Asian, Chinese

Servings 6

Calories 442 kcal

Equipment

• Plate
• Large pot
• Mixing bowl

Ingredients

  

1x2x3x4x

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)

Calories: 442kcalCarbohydrates: 60.7gProtein: 19.5gFat: 15.1gSaturated Fat: 2.2gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gSodium: 1658mgPotassium: 786mgFiber: 9.2gSugar: 7.6gVitamin A: 6371IUVitamin C: 122mgCalcium: 232mgIron: 5mg

Did you try this recipe?Mention @elisemccollister or tag #elisemccollister!