Vegan Asian Sesame Noodles (30-min. Recipe)

Vegan Asian Sesame Noodles. Thick chewy noodles smothered in a sesame soy sauce with yu choy, carrots, green onions and garlic. A delicious meatless side for dinner or lunch. Very easy to make and comes together in less than 20 minutes!

5 from 1 vote

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Prep Time 10

Cook Time 15

Total Time 25

Course dinner, lunch

Cuisine asian, Chinese

Servings

Calories per serving 849 kcal

Ingredients

1.5 cups carrot sliced into matchsticks
3 cups Yu Choy chopped
2 stalks green onion finely chopped
1 tablespoon garlic minced
800 grams noodles blanched
1 teaspoon avocado oil

Noodle sauce:

2 tablespoon kecap manis or sweet soy sauce
2 tablespoon dark soy sauce
½ tablespoon sesame oil
½ tablespoon cornstarch
½ tablespoon Shaoxing Cooking Wine
1 tablespoon white granulated sugar
½ tablespoon sesame seeds crushed in palm of hands
½ cup water or vegetable broth

Instructions

In a small bowl, whisk together your noodle sauce ingredients. Set aside.
In a large pan filled with hot water, bring to boiling point. Add noodles and loosen them. Once loosened (about 30 seconds), strain immediately. Do not boil them or it’ll result in soggy noodles.
In the same pan (make sure it’s dry of water) over medium high heat, add avocado oil, followed by minced garlic and green onions. Cook for 20-30 seconds just until fragrant.
Quickly, add carrots and cook for 2 minutes until soft.
Then toss in chopped yu choy and cook for 30 seconds until it’s just wilted.
Next quickly add noodles and sauce. Mix everything until combined, a couple minutes, no more and remove off heat. Serve immediately and enjoy!

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Suggested Equipment & Products

Dark Soy Sauce

Wok

Cutting Board

Santoku Knife

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