Hey there, fellow food adventurers! Feeling a bit blah in the kitchen lately? I totally get it! Sometimes, even the most enthusiastic cooks among us need a little inspiration boost. That's why I'm absolutely buzzing to share my latest obsession: a ridiculously easy and incredibly tasty sesame noodle stir-fry that has been a total game-changer in my kitchen!
Picture this: a mountain of perfectly cooked noodles, tossed in a creamy, dreamy sesame sauce that will make your tastebuds sing. Then, a colorful medley of seasonal veggies – think crunchy green beans, vibrant red peppers, or maybe some sweet corn – and a sprinkle of crispy, sesame-coated tofu for a protein punch. Sounds pretty amazing, right?
And the best part? It's all super customizable! No green beans? No problem, throw in some zucchini or carrots. Not a tofu fan? No worries, swap it for toasted nuts or just enjoy it as a delicious veggie bowl. Seriously, this recipe is your blank canvas – feel free to get creative!
Make-Ahead Magic
Life's hectic, we all know that. That's why I love that this dish can be made ahead of time! Simply whip up the sauce, chop your veggies, and you are halfway there. Just keep the sauce in a jar, the veggies in an airtight container and when it's go time, it takes mere minutes to create noodle heaven. Just be sure to cook your noodles a little less, and toss with sesame oil to keep them perfect! Hold off on baking the tofu though – it loses it's crispness if left for too long.
Noodle Notes
I love using udon noodles for this dish because they have that satisfyingly chewy texture, but you could use any sturdy noodle you love. If you're gluten-free, wide rice noodles are your go-to. I would advise staying away from buckwheat soba because they are a little too delicate.
Oil-Free Option
If you're looking for a lighter version, just skip the stir-fry and steam your veggies instead. Easy peasy, lemon squeezy!
Sesame-Free Zone?
No problem! Peanut butter or almond butter make a fabulous swap for tahini and will give you that same luscious creaminess.
Crispy Tofu Tactics
Baked or fried, you choose! Both are equally awesome. If you like things crispy, try coating your tofu in cornstarch, then a little water, then sesame seeds before baking. If you're feeling adventurous, check out my other tofu recipes for even more ideas.
Serving Sizes
This recipe makes 2-3 servings... or maybe one if you have a hungry sport obsessed human in your house. Just saying! I get 1/3 of the meal and my husband gets 2/3. You might want to think about who you live with before sharing or not!
Ready to Get Cooking?
Here's the recipe that's been making my kitchen (and belly) very happy lately:
Sesame Noodle Stir-Fry with Crispy Tofu (Vegan, Gluten-Free Options)
Yields: 2-3 servings Prep time: 10 minutes Cook time: 10 minutes
Ingredients:
For the Sauce:
- 60g (1/4 cup) tahini
- 35ml (2.5 tbsp) soy sauce (or tamari for gluten-free)
- 20ml (4 tsp) rice wine vinegar or lime juice
- 15ml (1 tbsp) maple syrup
- 5ml (1 tsp) toasted sesame oil
- 1-2 tsp finely grated ginger
- 1 garlic clove, finely grated
- 1-2 tsp Sriracha, sambal oelek, or other chilli paste
For the Stir-fry:
- 200g (7oz) dry udon noodles or wide rice noodles (for gluten-free)
- 10ml (2 tsp) stir-fry oil (such as rice bran oil)
- 1 bok choi, chopped
- 1/2 bell pepper, thinly sliced
- 100g (3.5oz) green beans, cut into bite-sized pieces
- 3 spring onions, sliced
- Chopped coriander, to garnish (optional)
For the Sesame Tofu (optional):
- 200g (7oz) firm tofu, pressed
- 10 ml (2 tsp) soy sauce
- Approx. 22g (3 tbsp) cornstarch
- 4 tbsp sesame seeds
Instructions:
- Make the sauce: In a small bowl, whisk together all sauce ingredients and 1 tablespoon of water until smooth. Set aside.
- Cook the noodles: Cook noodles according to package directions, but drain them 60 seconds before they are fully cooked and reserve 1/4 cup of the noodle cooking water.
- Prep the veggies: Cut the beans, pepper, and bok choi into bite-sized pieces. Slice the spring onions, keeping the tops separate.
- Stir Fry Heat a wok or large skillet over medium heat. Add 1 tsp of oil. Add green beans and stir fry for 2 minutes. Push to the side, add another teaspoon of oil, add the white parts of bok choi, the red pepper, and spring onion whites and light greens, stir fry for 90 seconds, add the bok choi leaves and stir-fry for a further 30 seconds. Then transfer the veggies to a plate.
- Assemble: Add a splash of noodle water and the sesame sauce into the wok. Add the noodles, stir to coat. Return the veggies and stir to combine.
- Serve: Divide noodles among bowls and top with sesame tofu (if using), sesame seeds, sliced spring onion tops, and coriander (optional).
For the Sesame Tofu:
- Marinate the tofu: Cube the tofu, place in a flat bottomed bowl along with soy sauce. Stir and marinate for 30 mins.
- Prep the coating: Prepare three shallow bowls: one with 1 tbsp cornstarch, one with 2 tbsp cornstarch mixed with 3 tbsp water and the last with sesame seeds.
- Coat the tofu: Roll the marinated tofu in cornstarch. Dip in the cornstarch/water mix and then press into the sesame seeds to coat.
- Bake: Preheat your oven to 200°C (390°F) and line a baking tray with baking paper. Arrange the tofu pieces and bake for 20-25 minutes turning halfway through. Or shallow fry it.
Notes:
- If using ready-cooked udon noodles, soften them in the wok with a splash of water BEFORE adding the sauce.
- To make this dish oil-free, steam the veggies and skip the sesame oil in the sauce.
- For an alternative to cornstarch, use regular or rice flour and thick aquafaba or flaxseed/water mix.
Enjoy!
I hope you love this recipe as much as I do! Don't forget to share your creations with me on social media using the hashtag #HealthyNoodleHeaven. Happy cooking!