Vegan Garlic Sesame Noodles
These Vegan Garlic Sesame Noodles are a quick and flavorful dish that brings together a delightful mix of garlic, sesame, and fresh vegetables. Perfect for a quick weeknight dinner, this dish is not only easy to prepare but also packed with flavor.
Equipment
- 1 large pot for boiling water
- 1 colander for draining noodles
- 1 wok or large skillet
Ingredients
- 12 oz whole wheat noodles or your favorite noodles
- 3 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2 tablespoons soy sauce or tamari for gluten-free
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- ¼ cup sesame seeds
- 2 cups mixed vegetables e.g., bell peppers, broccoli, snap peas
- 4 green onions, chopped
- to taste salt
- to taste pepper
- optional fresh cilantro for garnish
Instructions
- Bring a large pot of water to a boil. Once boiling, add the whole wheat noodles and cook according to package instructions until al dente. Drain the noodles in a colander and set them aside.
- In a wok or large skillet, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
- Add the mixed vegetables to the wok and stir-fry for about 4-5 minutes, or until they are tender-crisp.
- In a small bowl, mix together the soy sauce, rice vinegar, and maple syrup. Pour this sauce over the sautéed vegetables, stirring well to combine.
- Add the drained noodles to the wok, tossing everything together to ensure the noodles are evenly coated in the sauce. Stir in the sesame seeds and green onions, and heat through for an additional 2-3 minutes.
- Season with salt and pepper to taste. Serve the noodles warm, garnished with fresh cilantro if desired.
Notes
Feel free to customize the vegetable mix based on your preferences and seasonal availability.
For added protein, you can include tofu or edamame to the dish.
Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.