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30 Minute Vegan Stir Fry Sesame Noodles

When I shared my Sweet & Spicy Hot Chili Chicken Noodles a couple of years back I had no idea how much you all would fall in love with them. We even made them for one of our first Recipes of the Month!

After that, I was on a noodle and pasta kick, so I decided to bring you a veggie-packed, vegan noodle stir fry for your next #MeatlessMonday dinner. Damn, THEY ARE GOOD. They quickly became and AK reader fav, so you know I had to reshare them.

These vegan noodles are packed with a rainbow of veggies, an incredible sesame stir fry sauce, toasted sesame seeds and a boost of plant-based protein from chickpeas. What more could you need? Get ready for an amazing new dinner to try that takes just 30 minutes.

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vegan stir fry noodles in a skillet

What you’ll need to make these vegan stir fry noodles

The flavors in these vegan noodles are out of this world delicious thanks to a sweet & savory sauce and some fresh herbs. A rainbow of veggies and plant based protein makes it the perfect, well-rounded meal! Here’s everything you’ll need to make them:

stir fry sauce for vegan noodles in a bowl

Simple ingredient swaps

Out of a few ingredients in these vegan stir fry noodles? No worries! Here are some substitutions I can recommend:

  • No sesame oil? Feel free to use coconut oil or regular olive oil. Though I will say sesame oil, and especially toasted sesame oil, adds a wonderful flavor to the entire dish.
  • Swap the sesame seeds: you can also use tahini in place of the sesame seeds in the sauce.
  • Choose your sweetener: I like to use coconut or brown sugar in the sauce, but a little pure maple syrup will also work well.
  • Pick the starch: adding arrowroot starch helps to thicken the sauce, but you can also use regular cornstarch.
  • Get veggie crazy: the best part about this recipe is that you can throw in any veggies you have on hand! These vegan noodles would also be delicious with mushrooms, snap peas, green beans or cabbage.

sesame noodles with vegetables in a skillet

Which noodles are best for stir fry?

I love using rice noodles in this recipe because they cook quickly and make the recipe that much easier. Soba noodles will add a stronger texture and a slightly nutty, earthy flavor, udon noodles are thicker and extra chewy, and ramen noodles will have a lighter texture.

If you’re out of these noodles you could also use spaghetti or fettuccine noodles for ease!

vegan noodles in a skillet with vegetables

One bowl of sesame noodles, endless protein options

These stir fry noodles make the perfect base for tons of different proteins — plant-based or not! Have fun experimenting with some of these options:

  • Tofu: bake, grill or stir fry tofu cubes right with the veggies! You could add cubes or ground/crumbled tofu for a delicious, plant-based protein.
  • Chicken: cubed, cooked chicken or even ground chicken would be delicious in this recipe if you’re not vegetarian/vegan.
  • Shrimp: do you follow a pescatarian diet (or just like seafood?) try adding some grilled, baked or pan fried shrimp!
  • Egg: get fancy and throw a fried egg on top of your stir fry noodles — YUM.

easy vegan stir fry noodles in a bowl with chopsticks

Cozy stir fry noodles in 30 minutes

These vegan noodles come together in just 3o minutes for the perfect weeknight dinner.

  1. Make your sauce. Whisk together all of the sauce ingredients until well-combined and set it aside.
  2. Cook the veggies. You’ll then cook down all of those beautiful veggies in a little sesame oil until they’re tender but still have a nice bite to them.
  3. Cook the noodles. While the veggies are cooking, cook the stir fry noodles according to the directions on the package.
  4. Add the chickpeas & sauce. Next, stir your drained can of chickpeas into the pot with the cooked veggies. Turn the heat to low and add your stir fry sauce.
  5. Finish with noodles & enjoy. Once your sauce has thickened a bit, stir in the noodles, basil and cashews and enjoy!

vegan stir fry noodles in a bowl with veggies

You’ll love this time-saving tip

Looking to make these vegan stir fry noodles even quicker? Feel free to chop all of your veggies and make the stir fry sauce ahead of time and store them (separately) in airtight containers in the refrigerator until you’re ready to cook!

stir fry noodles in a bowl with vegetables and chopsticks

Storing & reheating

Feel free to store any leftover stir fry sesame noodles in airtight containers in the refrigerator for up to 3-4 days. Simply reheat the noodles in a microwave safe dish and enjoy!

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I hope you love these 30 minute vegan stir fry sesame noodles! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!

30 Minute Vegan Stir Fry Sesame Noodles with Chickpeas & Basil

vegan stir fry noodles in a bowl with chopsticks

Wonderful vegan stir fry noodles made in just 30 minutes for the perfect weeknight dinner! These easy sesame noodles have a homemade stir fry sauce and a boost of plant-based protein from chickpeas. Top with fresh herbs and roasted cashews for a beautiful meal you’ll make again and again.

Ingredients

  • For the sauce:
  • 1/3
    cup
    low sodium soy sauce or coconut aminos

  • 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 feel free to sub ramen noodles or soba noodles)
  • For serving:
  • ½
    cup
    basil leaves, ribboned/julienned
  • 1/2
    cup
    roasted 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. 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 have a bite.

  3. While the veggies are cooking, make your stir fry rice noodles according to the directions on the package. Then drain and set aside.

  4. 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 cilantro. Serves 4.

Recipe Notes

Looking to make these vegan stir fry noodles even quicker? Feel free to chop all of your veggies and make the stir fry sauce ahead of time and store them (separately) in airtight containers in the refrigerator until you’re ready to cook!

To store: store any leftover stir fry sesame noodles in airtight containers in the refrigerator for up to 3-4 days. Simply reheat the noodles in a microwave safe dish and enjoy!

See the full post for tips, tricks, and easy ways to customize this noodle dish.

Nutrition

Servings: 4 servings

Serving size: 1 serving (based on 4)

Calories: 595kcal

Fat: 17.8g

Saturated fat: 2.7g

Carbohydrates: 95.4g

Fiber: 8.8g

Sugar: 14.2g

Protein: 15.1g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

This post was originally published on April 26th, 2021, and republished on April 27th, 2023.

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