Quick & Easy Vegan Asian Sesame Noodles
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 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14 oz Miki Noodles (or sub with udon noodles)
- 3/4 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 tsp vegetable oil (or any neutral oil)
- 1 tbsp kecap manis (or sweet soy sauce)
- 1 tbsp dark soy sauce
- 2 tsp white granulated sugar
- 1 tsp sesame oil
- 1.5 tsp cornstarch (or potato starch)
- 1 tsp Shaoxing Cooking Wine (or Dry Sherry)
- 1 tsp sesame seeds
- 1/4 cup vegetable broth (or water)
Instructions
- 1
In a small bowl, combine noodle sauce ingredients. Set aside.
- 2
In a large bowl, add fresh noodles and pour boiling hot water over top. Soak until loosened for 30 seconds. Strain and set aside.
- 3
Heat vegetable oil in a large pan on low-medium heat. Fry garlic and green onions. Cook for 10 seconds until fragrant.
- 4
Increase to medium-high heat, add carrots and cook for 2 minutes until softened.
- 5
Then toss in yu choy or bok choy and cook for 30 seconds until softened or wilted.
- 6
Add noodles and noodle sauce. Toss until combined and remove off heat immediately once combined. Serve immediately and enjoy!