30-min Vegan Thai-Style Noodles Recipe With Sesame Sauce
Craving an Asian-style noodles bowl? I have revisited this perfect weeknight meal and Thai-style recipe that you can make in 30 minutes. This is a delicious vegan Thai-style noodles recipe with sesame sauce and lots of vegetables to create a healthy and tasty dish. The sesame sauce with miso is completely vegan and incredibly tasty.
For this recipe, you first buy your favorite noodles. I like to use vegan wheat noodles (made in Thailand) but I love to make this Thai-style noodles recipe with black rice or white rice noodles that are entirely gluten-free.
Make it once and eat any leftovers during the week. Easy, flavorful, and can be eaten cold too.
What’s inside?
This vegan Thai-style noodles recipe is made with
onion,
garlic,
mushroom,
broccoli,
spinach,
red cabbage,
white cabbage.
First I start by cooking the noodles according to the package. While cooking, I stir fry (with only 2 Tbsp of toasted sesame oil) onion, garlic first, then mushrooms, and broccoli. Then I am using a mandolin to slice thinly the cabbage. When the noodles are ready, I add them to the wok. Next, I toss them with the sauce, add the spinach leaves and cabbage. I cook it for a little bit longer until fragrant. Finally, I top it with extra crunchy raw cabbage and coriander.
It is my favorite Thai-style noodles I have made so far.
How is this sauce entirely vegan and so flavorful?
This is the best part. I have reached a perfect Thai-style sauce using only vegan and plant-based ingredients. By trying different combinations, I found this one that I was repeating at home.
Usually, Asian food are made with fish sauce or oyster sauce for a deep flavor. Thanks to the miso and the toasted sesame oil I use in this vegan sauce, it has a rich and nutty flavor and you don’t miss anything.
Using a bowl, I mix soy sauce, miso, lime, toasted sesame oil, maple syrup, water, and fresh grated ginger and garlic. This sauce is so fragrant and the lime makes everything pop.
And I love to add an extra splash of lime at the end over the noodles too.
What is toasted sesame oil ?
The key ingredients for this sauce is not only the fermented miso for its umami flavor but also the TOASTED sesame oil. It is an explosion of nutty flavors.
You can find the “toasted sesame oil” at your grocery store or here from Clearspring. It is an ideal cooking partner thanks to its so rich flavor for your vinaigrette, stir-fry, or marinade. It brings authenticity to any Asian dish.
A contrario for cooking, I use regular sesame oil because the toasted one is precious and won’t perform well (it might lose its signature flavor).
What type of pasta do I use for this Thai recipe?
I love to use Chinese style wheat noodles (produced in Thailand) and vegan. They are wide, with a firm texture and absorb well the flavors.
But this Thai-style noodles recipe is also great with flat rice noodles (regular, brown, or black). The type you have probably already eaten in Pad Thai. Plus the rice noodles are gluten-free, making it a great option for everyone.
I have 2 other fantastic (and must try) Thai-style recipes that you will love too :
an Asian ginger cucumber salad,
and, an entirely raw Pad Thai with a cashew nut butter sauce !
Top Tip about the spinach hidden in this vegan Thai-style noodles recipe
It is well known that spinach is one of the healthiest foods and is the source of Popeye’s strength. And this is not a myth, spinach is rich in iron, a good source of vitamin K, vitamin A, vitamin C, and folic acid as well as being a good source of manganese, magnesium, and vitamin B2.
How to store it? It should be stored loosely packed in a zip bag in the fridge where it will keep for about four days. Do not wash spinach before storing, as the moisture will cause it to spoil.
Healthy vegan Thai-style noodles recipe with sesame sauce and….
Asian, flavorful and vitalizing !
If you make it
If you make the vegan Thai-style noodles recipe, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
30-min VEGAN THAI-STYLE NOODLES RECIPE WITH SESAME SAUCE
Ingredients
SESAME SAUCE for the noodles
- ½ tbsp soy sauce (gluten free)
- ½ tbsp miso paste
- 1 lime, freshly squeezed, (approx. 1 Tbsp)
- 3 tbsp toasted sesame oil
- 1 ½ tbsp maple syrup
- ⅓ cup water
- ½ cm fresh ginger, grated
- ½ or 1 garlic clove, grated
VEGETABLES AND NOODLES BOWL
- 2-3 Tbsp regular sesame oil
- 1 garlic clove, grated or finely chopped
- 1 red onion, finely chopped
- 1 handful mushrooms, finely sliced
- 2 cups broccoli chopped
- 2 cups spinach
- 1 cup white cabbage
- 1 cup Red cabbage, and extra for topping
- 1 handful fresh coriander, for topping
- ½ lime, to squeeze on top, for topping
- ½ fresh chilly, finely chopped , (optional)
- 125 gr Chinese-style wheat noodles or flat rice noodles (approx.), for 2
Instructions
SESAME SAUCE
- In a medium bowl, add soy sauce, miso paste, lime, toasted sesame oil, maple syrup, water, fresh ginger, and garlic, Whisk well together until fully combined and set aside.
VEGETABLES AND NOODLES BOWL
- Start by cooking the noodles according to the cooking instructions. Drain and rinse with cold water (to make sure they don't stick).
- Chop the onion, mushrooms, and broccoli.
- Drizzle 2 tbsp of sesame oil into a wok or a large pan. When it is hot, add the onion and the grated garlic. Cook over medium-high heat for 3-4 minutes or until brown and fragrant.
- Add the broccoli (and eventually an extra tablespoon of sesame oil) and stir it regularly until soft (medium heat).
- While the broccoli is cooking, using a mandolin, slice red and white cabbage to make 2 cups. Set aside.
- Turn the heat down (or medium-low) and add the noodles to the wok. Use a tong to mix them well with the cooked vegetables. Then toss it with the sauce. Cook again over medium heat, add the spinach, and stir fry for 2 minutes or until spinach leaves are soft. Add the cabbage, combine again with tongs making sure everything is coated, and cook over low heat for 1-2 more minutes until fragrant.
- Pour into 2 medium bowls, add chopped chili (optional), coriander, and extra red and white cabbage on the top for a crunchy taste.
- Squeeze lime on top to enhance the flavors. Enjoy.
