Quick & Easy Vegan Asian Sesame Noodles
Christie Lai
Vegan Asian Sesame Noodles. Thick chewy noodles smothered in a sesame soy sauce with yu choy, carrots, green onions and garlic. An easy 30-minute delicious side dish for dinner or lunch.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Dinner, Lunch
Cuisine Asian, Chinese
Servings 4
Calories per serving 849 kcal
14 oz Miki Noodles or sub with udon noodles ¾ cups carrots julienned 2 cups yu choy or bok choy, roughly chopped into 1.5-inch segments 2 green onion finely chopped 3 cloves garlic minced 1 teaspoon vegetable oil or any neutral oil
In a small bowl, combine noodle sauce ingredients. Set aside.
In a large bowl, add fresh noodles and pour boiling hot water over top. Soak until loosened for 30 seconds. Strain and set aside.
Heat vegetable oil in a large pan on low-medium heat. Fry garlic and green onions. Cook for 10 seconds until fragrant.
Increase to medium-high heat, add carrots and cook for 2 minutes until softened.
Then toss in yu choy or bok choy and cook for 30 seconds until softened or wilted.
Add noodles and noodle sauce. Toss until combined and remove off heat immediately once combined. Serve immediately and enjoy!
Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Calories: 849 kcal | Carbohydrates: 168 g | Protein: 27 g | Fat: 7 g | Saturated Fat: 1 g | Sodium: 210 mg | Potassium: 629 mg | Fiber: 8 g | Sugar: 17 g | Vitamin A: 8079 IU | Vitamin C: 5 mg | Calcium: 76 mg | Iron: 3 mg