These Sesame Ginger Noodles are a quick and easy Asian inspired dinner packed with veggies, chickpeas and flavor!
These sesame ginger noodles are one of my new favorite dinners! I’ve been making a similar dinner for years now, but always used a bottled stir fry sauce since I figured it would be too complicated to make my own. But, it turns out, it’s pretty dang easy! And much tastier than the store-bought sauce.
This is a 30 minute meal that your family will be impressed with! The sauce is so flavorful and it’s packed with tons of veggies and some chickpeas for added protein. You could also add tofu or tempeh, but I like to use chickpeas because they’re really quick and easy 🙂
While this is a 30 minute meal, it’s not a turn the stove on and then watch tv for 30 minutes kinda dinner. You do have to do some prep, but it’s so worth it! You can use any vegetables you like, but snow peas, red pepper, carrots and purple cabbage are usually my go-to stir fry veggies.
I make these 30 Minute Sesame Ginger Noodles with Vegetables at least once a week and my whole family enjoys them. Eli even slurps up all the noodles and it’s pretty entertaining 🙂 I hope you and your family enjoy them too!
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30 Minute Sesame Ginger Noodles with Vegetables
- Total Time: 30 minutes
- Yield: 4 1x
Description
A quick and easy Asian inspired dinner packed with veggies!
Ingredients
- 1 (8 oz) package rice noodles
- 1 teaspoon toasted sesame oil
- 1 medium red pepper, thinly sliced
- 2 medium carrots, grated (1–2 cups)
- 1 medium handful snow peas
- 1 1/2 cups thinly sliced purple cabbage
- 1 (15 oz) can chickpeas, drained and rinsed
- Cilantro and toasted sesame seeds for garnish, if desired
Stir Fry Sauce:
- 1/3 cup water
- 1/3 cup tamari, I like to use low sodium
- 1/4 cup pure maple syrup
- 1/4 cup toasted sesame oil
- 1 clove garlic, finely grated
- 1 1/2 teaspoons finely grated ginger
- 1 1/2 teaspoons corn starch
- 1 teaspoon toasted sesame seeds
Instructions
- Fill a large pot with water and bring to a boil. Add rice noodles and boil until cooked through, 6-8 minutes.
- While water is coming to a boil, heat a large skillet over medium heat and add sesame oil and veggies. Cook veggies until starting to soften, about 5 minutes.
- While veggies are cooking, make the sauce by adding all ingredients to a small bowl and whisking until combined.
- Drain the rice noodles and add them to the pan along with the sauce and chickpeas. Stir to make sure everything is mixed together and then cook over medium heat until sauce has thickened, about 5 minutes.
- Garnish with cilantro leaves and toasted sesame seeds just before serving, if desired.
Notes
*You can use as many vegetables as you want in this dish. I usually just throw a bunch in without measuring too accurately. Also, feel free to use different veggies if you have some that you prefer.
*Instead of chickpeas you could also use tofu or tempeh.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, 30 Minute, Vegetarian, Vegan, Gluten Free
Nutrition
- Serving Size: 1/4 of the pan
- Calories: 365
- Sugar: 17 g
- Sodium: 991 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
This looks fabulous. I don’t see the need for maple syrup? But then, I tend to omit sugar of any kind in recipes. A lot of dishes are just too sweet for me, it’s not because I’m a weirdo! I can see thieve lovely noodles with some salmon. (Not a vegetarian, obviously!)
I like the sweetness it adds, like a teriyaki sauce but you are welcome to omit 🙂
This is delicious. I found this recipe a couple weeks ago and made it twice already. I made it exactly as written. This will be a regular in our home. Thank you for this recipe !
Yah!! It’s one of our favorites around here too 🙂
Gonna try this next week. Is 1 teaspoon of oil correct for cooking the veggies in at first? Seems like more would be needed.
I try to go easy on the oil and usually just one one teaspoon with a non-stick skillet but you can definitely use more if you like!
Hi there. Is there a substitute for the sesame oil at all?
You could try using a different type of oil, or if you’re trying not to use oil, just add a little bit more water and that should work.
I love this recipe! Would it be possible to sub regular syrup though?
What do you mean by regular syrup?
Hello! I am planning on making this recipe for company tonight. Is there a way to just buy the stir fry sauce and use that instead? If so, which brand do you recommend and when would you add it in the directions?
Thank you!
Hi! You can definitely just use store-bought sauce and just add it in at the very end and cook long enough to make sure it’s warmed through. I don’t think I’ve ever bought stir fry sauce before so I don’t have one to recommend but I bet there are some good choices!
Thank you for the advice and the recipe! It was a hit and super quick to make. I love how many veggies one can put in.
Delicious, easy to make recipe! Thank you 🙂
So glad you enjoyed it!!
What rice noodles do you use? I have had problems with rice noodles falling apart. Maybe I am not cooking them correctly. Advice appreciated.
I usually use the Annie Chun brand but I have that problem sometimes too. I like to rinse them under cold water before adding them back in sometimes because I think it helps a little bit. Also, made sure you keep a close eye on them and don’t over cook them 🙂
Made this for dinner tonight, except I had a package of tofu that needed used, so I subbed it for the chickpeas. Otherwise, I followed the recipe as written, and it was sooo yummy! Five stars- will definitely make again!
Yah!! This is probably the dinner recipe that I make the most off my site, I’m so glad you enjoyed it!! 🙂
I also made it a second time a couple days later, to give to a (gluten-free, vegan) friend that just had a baby. They all loved it too. Win! (And I was totally stealing bites as I was packaging it up to deliver. Haha.)
haha that’s awesome! 🙂
Yum this was excellant, thank you for sharing. This dish will be on my regular rotation. The only change I made was I used edamame instead of chickpeas because I was out of chickpeas. But I think I may alternate between the two. Don’t hesitate to try this recipe you will not be dissapointed!
I’m so glad you enjoyed it! It’s one of my favorites!
Wow! This is a keeper! I’m having guest and one of them cannot tolerate gluten. I was looking for more ideas when I saw this picture and recipe. I had all the ingredients in my house so I tried it. My wife and I had to restrain ourselves so our guest could get some. Lol!
Yah! That’s so great to hear that you all enjoyed it! I hope the guest got to taste it too lol 🙂
Tasty and versatile recipe. I made it pretty much as written except I omitted the corn starch and maple syrup — and it was still good! I’ll be making this again. Thank you!
I’m so glad you hear you enjoyed it! 🙂
This was a wonderful dish. My husband loved it and it was even better th next day for lunch.
That’s so great to hear! Glad you both liked it 🙂
I need to make a massive amount to serve about 17-20 people. I want to make it a day before. I feel like this is a dish best serve fresh, like most things, but will it still be good the next day and served cold (I don’t have a way to heat it up!)
I think that would work! I would probably cook the veggies a little bit on the al dente side though so they aren’t mushy the next day. 🙂
We made this tonight and it got the whole family’s approval. After trying to convince him to eat, my 3.5 yr old said “I love this!”. Made it with coconut aminos because my newborn can’t handle soy in my diet. It was very sweet, but that’s the way my husband likes it haha
Yah! I’m so glad to hear you and your family enjoyed it! It’s one of my favorite weeknight dinners! 🙂
This looks delish, Im not a fan of ginger, could I try a different flavour? Like honey soy or oyster sauce?
Definitely! You could just leave it out and add more garlic or add another flavor you prefer 🙂
Made this for my boyfriend for dinner tonight and we both loved it! I added broccoli, thinly sliced carrots, and some bean sprouts. Thank you for the yummy recipe!
Yah! I’m so glad you both liked it!! 🙂
Hello! I was going to make this tonight and have a question. I am allergic to corn and cannot use corn starch. Is it truly necessary? Thanks so much for your time!
Hi Lisa! It really helps to thicken the sauce, but you could also use arrowroot instead if you can find that. If not, it will still taste good, just be a thinner sauce 🙂
Wonderful! Thank you so much for your prompt reply!! I’ll let you know how it turns out. 🙂
Yummy! Thank you so much for sharing. I am trying to get my family to make healthier choices and this recipe was an easy sell!
Awesome!! I’m so glad they all liked it!
My God, this looks so amazing really not just because of the taste you added in this, it’s because of the colors also. Will definitely try this as soon as possible. Looking forward to more recipes, Thanks for sharing this with us. Best wishes and Regards.
Thanks so much!! Colorful recipes always taste better 🙂