These Vegan Sesame Noodles are an easy, flavorful dinner made with chewy udon noodles, crispy tofu, and colorful veggies, all doused in a delicious sesame sauce! An easy weeknight meal.
I have been really loving these easy noodle dishes! So here I am making another. There's a delicious carb, a variety of veggies, and protein from tofu all mixed in. Plus a flavorful sauce! These types of dishes make great weeknight meals - my drunken noodles are a go-to weeknight favorite.
These vegan sesame noodles are of course featuring sesame! The tofu is cooked in a bit of sesame oil, and the sauce has sesame oil or tahini. Garnish with sesame seeds for even more sesame flavor.
A quick meal, perfect for weeknights, meal prep, and more!
Jump to:
Why You'll Love These Vegan Sesame Noodles
- Dietary needs - these sesame noodles are totally vegan, they have an easy gluten-free swap, and can be cooked oil-free
- Easy Dinner - comes together in just a few minutes. Protein, veggies, and carbs!
- Chewy Udon - thick, chewy udon noodles make this dish especially satisfying
Ingredient Notes & SubstitutionsSesame Sauce
- Soy Sauce, Tamari, or Liquid Aminos: if you're gluten-free, be sure to choose tamari or liquid aminos
- Agave, Maple Syrup, or Brown Sugar: I typically reach for agave, but any sweetener like maple syrup or brown sugar will work
- Water
- Rice Vinegar
- Sesame Oil: optional if you are oil-free. I recommend subbing tahini to get more of the sesame flavor.
- Sambal Oelek: or another chili paste like gochujang or sriracha
- Cornstarch: or arrowroot, to help thicken the sauce
- Garlic
Tofu
- Sesame Oil: optional if you're oil free, but helps build the sesame flavor
- Super Firm Tofu: super firm tofu is a vacuum-packed tofu that does not require any pre-pressing - if you like a solid, firm tofu, look for super firm. Extra firm also works - you can press it if you want, or just make the recipe as-is. Feel free to also use tempeh or seitan (my seitan chicken would be great here!)
Noodles
- Udon Noodles: I used the KA-ME brand - they are mostly cooked thick udon noodles. If you live near an Asian grocery store, feel free to buy fresh udon. You can also use any noodle - regular pasta, soba, ramen, etc.
- Veggies: carrots, bell pepper, yellow onion, scallions
Step-By-Step Instructions
Step 1. If making regular boil noodles, prepare them according to the package directions. Drain and rinse with cold water to stop the cooking then set aside.
Step 2. In a small bowl whisk together the sauce ingredients.
Step 3. Cook the tofu. In a large skillet, heat the sesame oil (if using) over medium heat. Add the tofu and cook 5-7 minutes, until golden on each side. Turn the heat to medium low, then add ¼ cup of the sauce. Cook another 2-3 minutes. Then remove from the pan and set aside.
Step 4. Cook the veggies. Turn the heat back to medium and add the veggies. Cook 6-8 minutes until the veggies are soft.
Step 5. Add the noodles, remaining sauce, and tofu to the pan. Cook another 3-5 minutes to combine.
Step 6. Serve with more fresh scallions and sesame seeds if desired.
Elizabeth's Kitchen Notes
- Noodles: I picked udon noodles for this dish as an extra thick, luscious noodle. To me this dish is all about the noodles. But really you can use any pasta! Feel free to pick anything you have on hand.
- Sauce: if you like an extra saucy dish, feel free to double the sauce
FAQ & Expert Tips
Yes! Use rice ramen noodles or gluten-free soba. And make sure your teriyaki sauce is gluten-free by buying certified GF or using tamari/liquid aminos in my homemade version.
Yes! I'd recommend a soba noodle as a closer substitute for udon. You could also use a ramen, or just regular pasta.
Yes! Skip the sesame oil, and sauté the tofu in a nonstick pan.
Recipe Prayer
Thank you God for this nourishing weeknight meal. Allow this meal to fuel our bodies. Amen.
Related Recipes
Tried this recipe?
Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Vegan Sesame Noodles
Ingredients
Sesame Sauce
- ½ Cup Soy Sauce, Tamari, or Liquid Aminos
- ¼ Cup Agave, Maple Syrup, or Brown Sugar
- 2 Tablespoons Water
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Sesame Oil optional - or sub tahini
- 1 Teaspoon Sambal Oelek or other chili paste like gochujang or sriracha
- 1 Teaspoon Cornstarch
- 4 Cloves Garlic minced
Tofu
- 2 Teaspoons Sesame Oil optional
- 1 16 Ounce Block Super Firm Tofu cubed
Noodles
- 1 Medium Carrot julienned or thinly sliced
- 1 Medium Bell Pepper thinly sliced
- 1 Medium Yellow Onion thinly sliced
- 1 Bunch Scallions sliced
- 14-16 Ounces Udon Noodles I used the KA-ME brand
Instructions
- If making regular boil noodles, prepare them according to the package directions. Drain and rinse with cold water to stop the cooking then set aside.
- In a small bowl whisk together the sauce ingredients.
- Cook the tofu. In a large skillet, heat the sesame oil (if using) over medium heat. Add the tofu and cook 5-7 minutes, until golden on each side. Turn the heat to medium low, then add ¼ cup of the sauce. Cook another 2-3 minutes. Then remove from the pan and set aside.
- Cook the veggies. Turn the heat back to medium and add the veggies. Cook 6-8 minutes until the veggies are soft.
- Add the noodles, remaining sauce, and tofu to the pan. Cook another 3-5 minutes to combine.
- Serve with more fresh scallions and sesame seeds if desired.
Nutrition
Nutrition information is an estimate.
Comments
No Comments