The Best 30-Minute Vegan Stir Fry Sesame Noodles for Busy Weeknights
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
- Calories
- 595 kcal
- Carbs
- 95.40 g
Ingredients
- ⅓ cupLow sodium soy sauce or coconut aminos
- ⅓ cupWater
- 3 clovesGarlic, minced
- 2 tablespoonsCoconut sugar or brown sugar (or sub pure maple syrup)
- 1 tablespoonSesame oil (preferably toasted sesame oil)
- 1 tablespoonRice vinegar
- 1 tablespoonFresh grated ginger
- 1 tablespoonSesame seeds or tahini
- ½ teaspoonRed pepper flakes
- ½ tablespoonArrowroot starch or cornstarch
- 1 tablespoonToasted sesame oil (preferably toasted sesame oil)
- ½White onion, cut into large chunks
- 2Large carrots, thinly sliced
- 1Red bell pepper, chopped
- 1Large head of broccoli, chopped into florets
- 1 (15 ounce can)Chickpeas, rinsed and drained
- 10 ouncesStir fry rice noodles (or ramen or soba noodles)
- ½ cupBasil leaves, ribboned/julienned
- ½ cupRoasted cashews, chopped
- —Scallions (green part of the onion only)
- —Extra sesame seeds
Instructions
- 1
First, make your stir fry sauce: in a medium bowl, whisk together the soy sauce, water, garlic, coconut sugar, sesame oil, rice vinegar, fresh ginger, sesame seeds, red pepper flakes, and arrowroot starch (or cornstarch). Set aside.
- 2
Cook the veggies: Add 1 tablespoon sesame oil to a large pot, then add in chopped onion and sliced carrots and cook for 2-4 minutes until onions begin to soften. Next, add in broccoli and bell pepper and cook, stirring frequently, for an additional 6-8 minutes or until broccoli is slightly tender but still has a bite.
- 3
Cook the noodles: While the veggies are cooking, make your stir fry rice noodles according to the directions on the package. Then drain and set aside.
- 4
Combine the veggies and noodles: Add the drained chickpeas to the pot with the cooked veggies. Immediately turn the heat to low and add in the sauce. Cook for an additional 2 minutes over low heat until the sauce begins to thicken a bit. It should be nice and saucy. Stir in rice noodles, fresh basil ribbons and cashews; toss again to combine. Garnish with scallions and sesame seeds.