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
Thank you for this recipe! I made it today for guests and it was good, but we felt like it had an odd sort of dry bitterness. I ended up adding a little more maple syrup and a little honey to sweeten it, which helped. Any idea what I might have done wrong? Or what element was bringing a bitter flavor?
Hi Genevieve, Hmm, I honestly have no idea what would have made it taste bitter, unless one of your ingredients was bad? Or maybe the sauce was cooked too long and it burned a little bit?
Stumbled upon this looking for vegetarian food for my 5 year old who is not interested in eating meat. What a tasty dinner! Thought we would have leftovers while I was making it but it was gone before it could hit the fridge. Followed recipe exactly except the rice noodles I only cooked them for 1 minute in boiling water then turned off element and let them sit for 5 minutes before adding to stir fry. Absolutely delicious! Thanks for posting this!
Awesome!! I’m so glad everyone enjoyed it!
Hi! Planning on making this tonight. Do you think sweet potato noodles would be a good substitute for the rice noodles or would you advise to stick to the rice noodles?
I think that would be great!
Excellent! Addicted! Thank you!
So glad to hear that!!
I have recently been put on a very restrictive diet (vegan, gluten free, limited fruits and veg) and have really been struggling. I made this last night (had to leave out the garlic and substitute the maple syrup) and it was fantastic – if I’d been served this in a restaurant I would’ve been really happy with it! It is delicious and love that I could add a lot of colourful veg in to it! My husband wouldn’t try it (he is not a veg lover) which is even better as it means i’ve got leftovers for lunch today!
I’m so glad I found your site, might just make the diet bearable!!!
Thank you!
I’m so glad you liked it!!