When I shared my Sweet & Spicy Hot Chili Chicken Noodles last month I had no idea how much you all would fall in love with them. Ever since, I’ve kinda been on a noodle and pasta kick and so I decided to bring you a veggie-packed, vegan noodle stir fry for our next #MeatlessMonday dinner and damn, THEY ARE GOOD.
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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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:
- For the sauce: you’ll need low sodium soy sauce, some water, garlic, coconut sugar or brown sugar, sesame oil (I recommend toasted sesame oil), rice vinegar, fresh ginger, sesame seeds, red pepper flakes and a little arrowroot starch to thicken it.
- For the veggies & chickpeas: we’re tossing these stir fry noodles with onion, carrots, red bell pepper, broccoli and a can of chickpeas.
- Noodles: I like to use stir fry rice noodles, but ramen or soba noodles would be delicious.
- To serve: garnish your bowl with fresh basil leaves, scallions, roasted cashews and some extra sesame seeds. YUM.
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.
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, 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!
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.
Cozy stir fry noodles in 30 minutes
These vegan noodles come together in just 3o minutes for the perfect weeknight dinner.
- Make your sauce. Whisk together all of the sauce ingredients until well-combined and set it aside.
- 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.
- Cook the noodles. While the veggies are cooking, cook the stir fry noodles according to the directions on the package.
- 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.
- Finish with noodles & enjoy. Once your sauce has thickened a bit, stir in the noodles, basil and cashews and enjoy!
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!
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!
If you like this recipe, you might also like
- Vegan Egg Roll in a Bowl
- Vegetarian Thai Pineapple Forbidden Fried Rice
- Kung Pao Chickpea & Brussels Sprouts Stir-Fry
- Vegan Curry Chickpea Salad Collard Wraps
- Thai Peanut Coconut Cauliflower Chickpea Curry
- Sweet & Spicy Hot Chili Chicken Noodles
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
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.
- For the sauce:
- 1/3 cup low sodium soy sauce or coconut aminos
- ⅓ 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
- 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.
- 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.
- While the veggies are cooking, make your stir fry rice noodles according to the directions on the package. Then drain and set aside.
- 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.
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!
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats