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These delicious vegan Sesame Noodles are dressed with an easy peanut sauce and packed with crunchy fresh vegetables! They come together in 15 minutes and make a nice lunch or side dish. Feel free to add in grilled veggies or a protein of your choice like chicken, beef, pork, shrimp or tofu.
These Sesame Noodles are my favorite easy weekday lunch that is flavorful.
They are vegan and easy to put together. You can get these on the table in under 15 minutes. One of my favorites parts of these noodles is the rich peanut sauce. The best part about these Sesame Noodles is that they are a great base for so many additions. You can of course eat them as they are or you can add grilled chicken, shrimp, pork, beef or tofu. I also enjoy grilled vegetables in the warmer months.
These vegan noodles are on rotation along with this easy Thai Ginger and Garlic Noodle Bowl and this Spiralized Vegetable Salad with Roasted Chickpeas.
Table of Contents
Recipe Ingredients
You will love this easy recipe and the simple ingredients it uses. It is one of my favorite recipes!
- Noodles: I used spaghetti noodles but feel free to use any type of pasta like linguine or angel hair, ramen or rice noodles. I also like to use whole wheat noodles for a healthier version.
- Fresh Vegetables: The fresh carrots and cucumber add a nice crunch to these noodles. You can feel free to add a variety of vegetables. I like snow peas, zucchini or bell peppers.
- Sauce: The sauce in these cold sesame noodles is delicious. It features sesame paste, peanut butter, soy sauce {try to use low-sodium if possible}, toasted sesame oil, rice vinegar {or sub in red wine vinegar}, chili garlic sauce {or hot sauce of your choice} and ground Sichuan pepper.
- Green Onions: The chopped green onions add a nice touch to the finished dish.
- Sesame Seeds: I am a big fan of adding those sesame seeds as garnish at the end of the recipe. They add a great flavor to the dish!
Ways to Modify these Zoodles
- Protein: When I make these noodles I like to add in a variety of proteins depending on what I have on hand. Some ideas are grilled chicken, beef, pork, shrimp or tofu.
- Bulk up Veggies: I am a big fan of extra vegetables in all of my recipes. Open up your refrigerator and add whatever you have on hand. I love zucchini, eggplant, broccoli, bell pepper, green beans, asparagus, squash or mushrooms. I also really enjoy adding grilled vegetables in the warmer months.
- Greens: Add greens like bok choy, mustard greens, spinach, kale, cabbage or swiss chard.
- Spice: If you are a fan of spice like me add a drizzle of Sriracha, more chili garlic sauce or crushed red pepper. Jalapeños are another great option to add heat.
- Zoodles: If you are looking for a low carb meal substitute the pasta with spiralized vegetables, like zucchini or cucumber noodles. I enjoy spiralized salads like this Asian Cucumber Noodle Salad and this Spiralized Greek Salad.
Storage Tips
You can store these in an airtight container for up to 3 days. They are best the first day but you can still enjoy them a couple of days later.
More Zoodle Recipes
Vegetarian
Coconut Zoodle Soup
Vegetarian
Alfredo Zoodles Recipe
Mediterranean
Spiralized Greek Style Salad
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Sesame Noodles
Ingredients
- 8 ounces spaghetti, or Chinese Egg Noodles
- 1 tablespoon peanut oil
- 1 cucumber, peeled and julienned
- 2 carrots, peeled and julienned
For the peanut dressing:
- 3 tablespoons sesame paste, or 3 tablespoons tahini with an extra teaspoon of sesame oil
- 2 tablespoons smooth peanut butter
- 2 tablespoons soy sauce, {low-sodium}
- 1 tablespoon toasted sesame oil
- 2 tablespoons Chinese rice vinegar , {or red wine vinegar}
- 2 teaspoons chili garlic sauce, {or Sriracha}
- 1 tablespoon honey , {more to taste}
- 2 teaspoons ginger, grated
- 2 teaspoons garlic, minced
- 1/2 teaspoon ground Sichuan pepper, {optional}
- 3 tablespoons water
For the garnishes:
- 2 teaspoons white sesame seeds
- 2 scallions, green parts only, thinly sliced
- Crushed red pepper
- Sriracha
Instructions
- Bring a pot of water to boil and cook noodles until al dente, or the minimum amount of time according to package instructions. Drain immediately, rinse with cold water, and drain again.
- Toss the noodles with 1 Tablespoon of the peanut oil, set aside.
- In a medium bowl, combine the sesame paste, peanut butter, soy sauce, sesame oil, rice vinegar, chili garlic sauce, honey, minced garlic, ginger and optional Sichuan pepper.
- Add 3 tablespoons of water and whisk until the mixture is smooth.
- Pour the sauce over the noodles, add the cucumbers and carrots, and toss. Transfer to large bowl or serving dish and sprinkle the sesame seeds and scallions on top.
- You can serve the sesame noodles at room temperature or chill in the fridge for 1 to 2 hours before serving.
Notes
- Leftovers will keep in the fridge for up to 3 or 4 days. Add tofu or cooked chicken if you desire.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such an easy vegan meal
This looks delicious and so full of healthy vegetables. I love anything that involves pasta and veggies, so this is right up my alley. Adding this to my list of recipes to try.
I do too! This one is really good & easy. Hope you enjoy it.
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I don’t know if I could choose just one favorite Chinese dish! I love beef and broccoli but I also love all of the vegetarian options available. I’d love this cookbook!
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Peking duck.
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