Vegan Sesame Noodle Stir Fry in 30 Minutes

I had no idea how much you would love my Candy & Spicy Scorching Chili Rooster Noodles when I shared them again a few years ago. We made them for one of our first Recipes of the Month!

I was on a noodle and pasta kick after that, so I made a veggie-packed, vegan noodle stir fry for your next #MeatlessMonday dinner. They’re good. They quickly became AK reader favorites, so I reshared them.

These vegan noodles have a rainbow of vegetables, an amazing sesame stir fry sauce, toasted sesame seeds, and chickpea protein. What else do you want? Try a great new 30-minute dinner.

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skillet vegan stir fry noodles

Make these vegan stir fry noodles.

Candy and savory sauce and modern herbs make these vegan noodles delicious. A variety of vegetables and plant-based protein make it a complete meal! All the pieces you need to make them are here:

The sauce requires low-sodium soy sauce, water, garlic, coconut sugar or brown sugar, sesame oil (toasted is best), rice vinegar, fresh ginger, sesame seeds, red pepper flakes, and arrowroot starch to thicken.

These stir fry noodles will be tossed with onion, carrots, crimson bell pepper, broccoli, and a can of chickpeas.

Noodles: I like stir fry rice noodles, but ramen or soba are tasty too.

Add modern basil leaves, scallions, roasted cashews, and sesame seeds to your bowl. YUM.

bowl vegan noodles stir fry sauce

Easy ingredient swaps

From some vegan stir fry noodles ingredients? No worries! I recommend these substitutions:

Sesame oil absent? Coconut oil or olive oil are acceptable. However, toasted sesame oil adds a beautiful flavor to your dish.

Use tahini instead of sesame seeds in the sauce.

Choose a sweetener: I like coconut or brown sugar in the sauce, but pure maple syrup works too.

Select starch: Arrowroot starch thickens sauce, but cornstarch works too.

The best part of this recipe is that you can use any vegetables you have on hand! Even mushrooms, snap peas, young beans, and cabbage would go well with these vegan noodles.

skillet-cooked sesame noodles with vegetables

Which noodles are best for stir-frying?

Rice noodles make this recipe easier and cook dinner faster. Soba noodles are stronger and have a barely nutty, earthy taste, while udon noodles are thicker and chewier. Ramen noodles may be lighter.

If those noodles are gone, use spaghetti or fettuccine for convenience!

Skillet-cooked vegan noodles with vegetables

In one bowl of sesame noodles, endless protein options

Stir fry noodles are perfect for tons of proteins, plant-based or not! Have fun trying some of these options:

Bake, grill, or stir fry tofu cubes with veggies! Tofu cubes or crumbles make a tasty plant-based protein.

Non-vegetarians can enjoy cubed, cooked, or floor hen in this recipe.

If you follow a pescatarian diet, try grilled, baked, or pan-fried shrimp!

Add a fried egg to your stir fry noodles for a gourmet touch.

Bowl of chopstick-style vegan stir fry noodles

Comforting half-hour stir fry noodles

Three-minute vegan noodles make a great weeknight dinner.

Make sauce. Whisk all sauce ingredients until well combined and set aside.

Make dinner veggies. You’ll cook these lovely veggies in sesame oil until tender but still chunky.

Make noodles for dinner. Prepare the stir fry noodles according to the package instructions while the vegetables cook.

Add sauce and chickpeas. Add the drained chickpeas to the pot with the cooked veggies. Reduce heat and add stir fry sauce.

Finish with noodles and enjoy. After your sauce thickens, add noodles, basil, and cashews and enjoy!

Vegan stir fry noodles with veggies in bowl

This time-saving tip will please you.

Looking to speed up these vegan stir fry noodles? You can cut all your veggies and make the stir fry sauce ahead of time and store them in hermetic containers in the fridge until dinnertime!

Bowl of stir-fried noodles with veggies and chopsticks

Keep and reheat

Leftover stir fry sesame noodles can be refrigerated for 3–4 days in sealed containers. Reheat the noodles in a microwave-safe dish and enjoy!

If you like this recipe, you might like

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I hope you like these 30-minute vegan stir fry sesame noodles! If you make them, leave a comment and score so I know you liked them. Enjoy, xo!

30 Minute Vegan Chickpea-Basil Stir Fry Sesame Noodles

Delicious vegan stir fry noodles for weeknight dinners in 30 minutes! These simple sesame noodles have a homemade stir fry sauce and chickpea protein. Modern herbs and roasted cashews make a delicious meal you’ll make again.

As for sauce:

1/3 cup low-sodium soy sauce or coconut aminos

⅓ cup water

3 cloves minced garlic

Use 2 tablespoons of coconut or brown sugar (or 1 tablespoon of pure maple syrup).

A tablespoon of toasted sesame oil is recommended.

Take 1 tablespoon of rice vinegar.

Measure 1 tablespoon of modern grated ginger.

Use 1 tablespoon of sesame seeds or 1 tablespoon of tahini.

1/2 teaspoon crimson pepper flakes

Add ½ tsp arrowroot starch (or cornstarch)

For veggies and chickpeas:

Add 1 tablespoon of toasted sesame oil (preferably toasted)

Half a white onion, cut into large pieces.

2 large, thinly sliced carrots

1 chopped red bell pepper 1 chopped giant broccoli head into florets

1 (15-ounce) can rinsed and drained chickpeas

For noodles: 10 oz.

stir fry rice noodles (or ramen or soba)

For serving:

½ cup ribboned/julienned basil leaves

1/2 cup roasted cashews, chopped Scallions (only the white part from the onion)

Additional sesame seeds

Make stir fry sauce first: Mix soy sauce, water, garlic, coconut sugar, sesame oil, rice vinegar, fresh ginger, sesame seeds, red pepper flakes, and arrowroot starch in a medium bowl. Set aside.

Add 1 tablespoon sesame oil to a large pot, chop onion, and slice carrots. Cook dinner for 2-4 minutes until onions melt. Add broccoli and bell pepper and cook, stirring occasionally, for 6-8 minutes until broccoli is barely tender but still has a chunk.

While the veggies cook, make stir fry rice noodles according to the package. Drain and set aside.

Put drained chickpeas in the pot with the veggies. Reduce heat and add sauce immediately. Cook dinner for 2 more minutes on low until the sauce thickens. It should be spicy. Add rice noodles, fresh basil ribbons, and cashews; mix again. Add scallions and cilantro. Serves 4.

Looking to speed up these vegan stir fry noodles? You can cut all your veggies and make the stir fry sauce ahead of time and store them in hermetic containers in the fridge until dinnertime!

Stir fry sesame noodles can be refrigerated for 3–4 days in sealed containers. Reheat the noodles in a microwave-safe dish and enjoy!

See the full post for ideas, methods, and simple ways to customize this noodle dish.

Four servings

One serving (based mostly on 4).

Energy: 595kcal

Fat: 17.8g

2.7g saturated fat

Carbs: 95.4g

Fiber: 8.8g

Sugar: 14.2g

Protein: 15.1g

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