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Home » Dinner » 10-Minute Garlic Sesame Noodles

10-Minute Garlic Sesame Noodles

September 19, 2018 By Shannon @ Yup, it's Vegan 49 Comments

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This post is sponsored by Explore Cuisine – I’m delighted to partner with this brand that I already love. All opinions and content are my own. Thank you for supporting the brands that support this site! #UseYourNoodle #SmarterWayToPasta

There are few things tastier in this world than saucy noodles with veggies, and these garlic sesame noodles are up there with my favorites. Better yet, I’ve made them healthier than ever by using Explore Cuisine Chickpea Spaghetti. This spaghetti is higher in protein and fiber than traditional noodles such as lo mein that you might use with this dish, but I swear you’d have no idea while eating it.

Vegan garlic sesame noodles with chopsticks and pieces of broccoli and pepper visible.

The chickpea noodles cook in 10 minutes, during which time you can whisk up the sauce and stir-fry your veggies. This meal literally comes together in minutes and is made with pantry ingredients plus a few fresh veggies. There are no shortcuts on flavor here, though. After I finished taking some photos of the noodles, we seriously ate the rest of them straight from the pan because we couldn’t wait to put them on a plate, that’s how good they are.

A bowl of noodles in garlic sesame sauce with sliced scallions, broccoli, bell pepper, and sesame seeds.

The dish starts by stir-frying fresh bell pepper, carrot, and broccoli, and then adding the cooked Explore Cuisine pasta and tossing everything with an easy sauce made with fresh garlic, toasted sesame oil, soy sauce, and hoisin sauce. If you prefer, serve the finished dish with scallions and more toasted sesame seeds. You won’t be disappointed!

2018 is a good time to be alive, with Explore Cuisine’s line of bean-based pastas (including other favorites like green lentil lasagne, mung bean rotini, and red lentil penne) available at my regular neighborhood grocery store. Everything in their line of products is vegan and gluten-free, which makes life that much easier since we have a gluten allergy in the house!

A bowl of vegan garlic sesame noodles with two chopsticks

I hope you enjoy these lightning fast, nutritious and delicious garlic sesame noodles, which totally fulfill my noodle cravings while being healthier and cheaper than takeout! Let me know here in the comments if you give them a try, or tag me with @yupitsvegan on Instagram!

Garlic Sesame Noodles - Vegan, Gluten-free, High-Protein!
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4.91 from 20 votes

Garlic Sesame Noodles

Easy garlic sesame noodles that happen to be vegan, gluten-free, and protein-packed thanks to Explore Cuisine chickpea spaghetti! Ready in just 10 minutes of cooking and seasoned with a sweet and savory, super garlicky sesame sauce. Now with a recipe video!
Course dinner, Main Course
Cuisine Asian, dairy-free, gluten-free, grain-free, nut-free, vegan, vegetarian
Keyword garlic sesame noodles
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 4 servings
Calories 405kcal
Author Yup, it's Vegan

Ingredients

  • 1 8 oz. package Explore Cuisine chickpea spaghetti
  • 2 tsp vegetable oil
  • 1 red bell pepper thinly sliced
  • 1 carrot thinly sliced or cut into matchsticks
  • 1 head broccoli cut into bite-sized florets
  • 2 green onions or scallions thinly sliced (optional, for serving)
  • 1 tbsp toasted sesame seeds (optional, for serving)

For the sauce:

  • 1/4 cup low-sodium soy sauce
  • 4 cloves garlic minced
  • 2 tbsp coconut sugar (or use brown sugar)
  • 1 tbsp chili-garlic sauce (or use sriracha, etc.)
  • 1 tbsp hoisin sauce
  • 1 tbsp toasted sesame oil

Instructions

  • Boil a large pot of water. Cook the Explore Cuisine chickpea spaghetti according to package directions until cooked through. Drain and rinse with cold water.
  • Whisk together all of the sauce ingredients in a small bowl. Adjust the seasoning to taste if desired.
  • While the pasta cooks, heat the oil in a large skillet or wok over medium-high heat. Add the bell pepper and carrot. Cook, stirring frequently, until starting to become tender, about 3 minutes. Add the broccoli, and cook for another 2 minutes until the broccoli turns bright green.
  • Add the cooked chickpea noodles and sauce mixture, folding gently to combine. Continue to cook for about 3 more minutes, or until the sauce is thickened slightly and heated throughout. Serve hot, garnished with green onion and sesame seeds if desired.

Video

Nutrition

Serving: 1fourth recipe | Calories: 405kcal | Carbohydrates: 58g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Potassium: 622mg | Fiber: 10g | Sugar: 12g | Vitamin A: 4450IU | Vitamin C: 242.6mg | Calcium: 90mg | Iron: 4.1mg

Recipe adapted from Damn Delicious.

Other noodle recipes on the site:

One Pot Chili Garlic Almond Butter Noodles

One Pot Chili Garlic Almond Butter Noodles

Sriracha Hemp Sunbutter Noodles

Sriracha Hemp Sunbutter Noodles

Filed Under: Dinner, Popular Tagged With: Asian-inspired, gluten-free, grain-free, legumes, nut-free, pasta, quick

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Comments

  1. Camille says

    August 18, 2021 at 15:36

    5 stars
    I used regular spaghetti noodles since I didn’t have chickpea ones, low sodium tamari instead of soy sauce, brown sugar instead of coconut sugar — and it turned out pretty delicious! Next time, I’ll add some tofu to it. Thanks for the recipe 🙌

    Reply
  2. Arianna says

    July 8, 2021 at 14:47

    5 stars
    This was so devine! I needed to make something quick and easy for lunch, and this was perfect. I doubled the sauce recipe like someone suggested, and that made it even better. I was out of hoisin so I subbed oyster sauce. And such a great meat-free meal even if you’re not vegan/vegetarian!

    Reply
  3. Caitlin Fischer says

    March 13, 2021 at 10:54

    This recipe is a winner! My husband said it was better than eating at a restaurant. I added seasoned tofu to bulk it up for him. I cant wait to make it again!!

    Reply
    • Stacey says

      April 19, 2021 at 19:08

      Out of curiosity, what did you season the tofu with?

      Reply
  4. Eleanor says

    November 14, 2020 at 12:55

    5 stars
    Wow my family love this so much! We could probably eat this everyday lol. I keep trying to make more so we can have left-overs but it never works. It’s just too darn good!

    Reply
  5. Laura says

    October 16, 2020 at 18:57

    5 stars
    This is such a great recipe. Flavorful and simple. One of the best sauces I’ve tried yet! My husband loved it. This is the perfect recipe for those nights when you need something quick and delicious. Thank you so much for sharing it!

    Reply
  6. Norma Merkin says

    September 13, 2020 at 11:53

    This was absolutely delicious! One of my new favorites. My friend and coworker made some and shared with me. Definitely going to make some soon! My bf is vegan and I want to share with her!

    Reply
  7. T says

    August 21, 2020 at 13:36

    4 stars
    Our whole family enjoyed this, and we will definitely make this again (and again). I found that I needed to make 1.5 x the sauce to have enough for the recipe. My teenage son and husband also asked me to double it next time to make enough for our family of four, we had NO leftovers and they had to scrounge up a second course.

    Reply
  8. Eric says

    August 15, 2020 at 08:23

    This says it is gluten free but you dont specify gluten free soy sauce.

    Reply
    • Kelsey says

      May 20, 2021 at 17:30

      Well just use gluten free no biggie.

      Reply
  9. Ashley says

    June 27, 2020 at 17:11

    Your recipe and photos have been stolen by this other blog: https://webright.club/vegan-garlic-sesame-noodles/2/

    Reply
    • Shannon @ Yup, it's Vegan says

      June 28, 2020 at 12:12

      Thanks for letting me know about that!

      Reply
  10. Matthieu says

    June 18, 2020 at 13:19

    5 stars
    Brilliant recipe! It’s great to cook and even greater to eat!! I’ve been adding a tiny bit of honey to the sauce and I’d totally recommend that to anyone who wants to try it! I’d give it six stars if I could

    Reply
  11. Ana says

    June 5, 2020 at 16:30

    5 stars
    The sauce for this is INSANE. I used rice stick noodles and this is my most favourite recipe I have made in months. So so so good!!!

    Reply
  12. Carroll says

    April 1, 2020 at 18:23

    5 stars
    Delicious! So easy and fast. Love having easy dinners that are healthy. Sometimes I roast chickpeas in the oven and throw on top to add a little more protein. Thank you!

    Reply
  13. Nancy says

    January 25, 2020 at 18:27

    5 stars
    This is so addicting! I had to stop myself from eating all of it! This is the quick go-to noodle recipe I’ve been looking for. All pantry items and veggies that I always have on hand. Thank you!

    Reply
  14. Jill says

    December 18, 2019 at 03:38

    5 stars
    Incredible flavour! My niece and I made this and she thinks we would win master chef with this recipe 😂 It on my list of favourite, regular meals!

    Reply
  15. Ashley says

    November 8, 2019 at 17:21

    5 stars
    This was our first vegan meal that I made, and we really enjoyed it. Flavors were great!

    Reply
    • Shannon @ Yup, it's Vegan says

      November 15, 2019 at 09:36

      That is exciting to hear, thanks for leaving a comment!

      Reply
  16. Lori says

    October 13, 2019 at 16:28

    5 stars
    Hi there – I made this for lunch after a trail run. Yum! Tough not to eat the whole pot! Couldn’t find the chick pea pasta at the PCC so made so with brown rice spaghetti. Xoxo – Aunt Lori

    Reply
  17. Toya Prayer says

    October 7, 2019 at 13:00

    I have officially found my new favorite vegan food website! I came here looking for the deets on how to make the most amazing vegan white cake, and haven’t left yet. That was early this morning…it’s now 1pm! Thank you, and we’re neighbors! I live in Severn!

    Reply
    • Shannon @ Yup, it's Vegan says

      October 11, 2019 at 19:04

      Thank you so much for the kind words, Toya! Maybe I’ll see you at a local vegan event sometime!

      Reply
  18. Kendall says

    August 10, 2019 at 23:55

    Any recommendations to make this more ramen-soup like with more broth? I like my ramen more like soup haha!

    Reply
    • Shannon @ Yup, it's Vegan says

      August 17, 2019 at 13:04

      Hmm, honestly I think I would follow a recipe that already has a broth, I’m not sure how well this one would convert! I totally feel you though.

      Reply
  19. colette says

    August 9, 2019 at 15:35

    How long does this recipe keep in the fridge for?

    Reply
    • Shannon @ Yup, it's Vegan says

      August 17, 2019 at 13:05

      Should keep for at least 3 days, although it’s best fresh.

      Reply
  20. Joan says

    April 21, 2019 at 15:16

    Why isn’t the sodium content per serving provided in the nutrition facts for this recipe?

    Reply
    • Shannon @ Yup, it's Vegan says

      April 22, 2019 at 06:59

      I don’t provide sodium calculations for many recipes because it varies drastically based on the brands used.

      Reply
  21. Katie says

    April 7, 2019 at 00:28

    5 stars
    This was DELICIOUS. I’ve never left a review of a recipe before but this was just too good. So flavorful.
    I added chicken (cooked the chicken on the side and seared it in soy sauce and garlic chili sauce). Other than that I followed the recipe. Cooked the carrots, Bell peppers and broccoli a little longer. My bf loved it too and we want to make it all the time. Thanks!!

    Reply
    • Siana says

      September 5, 2019 at 13:21

      Thanks for adding this comment. I was going to add chocked chicken so I’m happy to see you did and it turned out amazing !

      Reply
  22. Patty says

    February 10, 2019 at 15:55

    5 stars
    A weeknight favorite in our house! The kids like it and have no idea they’re eating chickpeas! I sometimes add cabbage, or snap peas. One of the keys I learned is, to make sure to get the pan nice and hot so you get good caramelization on the veggies. If they steam, they’ll water down the sauce.

    Reply
  23. Amy says

    February 10, 2019 at 15:52

    5 stars
    Saw this, had to have it, made it, was not disappointed!

    Reply
  24. Edel Codd says

    November 26, 2018 at 19:10

    Both hoisin and soy sauces have wheat in them, making this a glutinous, not gluten-free recipe.

    Reply
    • Shannon @ Yup, it's Vegan says

      November 26, 2018 at 20:05

      Hi Edel, both of these products exist in wheat free versions, or please see my reply to another comment about how to replace the hoisin sauce. Hope this helps.

      Reply
  25. Catrice says

    November 11, 2018 at 00:23

    5 stars
    I just made this tonight…Absolutely loved it, couldn’t find chickpea noodles so I used Quinoa noodles instead. It worked out perfectly. All flavors blended well. Thanks for sharing

    Reply
  26. Meg says

    November 7, 2018 at 14:34

    I just made this and ended up disappointed with the result. It doesn’t have a strong enough sesame flavor and reminds me of the Healthy Choice Frozen Chicken Teriyaki meals. That isn’t a good thing

    Reply
    • Shannon @ Yup, it's Vegan says

      November 7, 2018 at 14:37

      Hi Meg, sorry to hear this was your experience. I’m wondering if you made any changes? During my testing when I tried to make this with a much lower amount of oil (in an attempt to reduce the fat), it tasted exactly like that to me as well. Without the extra fat, the flavors are totally thrown off balance and taste like crappy diet food that’s overly sweet. We were making a lot of Lean Cuisine jokes here too. When I make it with the listed quantity of oil, and get the pan and oil nice and hot before adding the vegetables, it comes out great. Without high heat and oil, the vegetables just steam and release water, instead of caramelizing, leading to that diet meal flavor. Hopefully this helps!

      Reply
  27. Diana K says

    October 16, 2018 at 21:28

    5 stars
    Very yummy recipe. The sauce in particular was very good. Definitely added to my favorites!

    Reply
    • Shannon @ Yup, it's Vegan says

      October 17, 2018 at 07:58

      Glad to hear it, Diana!

      Reply
  28. Jenn says

    October 5, 2018 at 01:43

    4 stars
    Hi Shannon, I made these noodles a couple of nights ago – they were delicious, but the raw garlic taste was quite strong for me… I LOVE garlic and wouldn’t cut back on the amount, but next time I’ll probably fry the garlic lightly to mellow and sweeten the flavour before adding it to the sauce ingredients. Yes, there will definitely be a next time 😁 Thank you!

    Reply
    • Shannon @ Yup, it's Vegan says

      October 7, 2018 at 15:39

      Thanks for your comment Jenn! Yes, these are definitely garlicky lol. I found that for me, that the garlic cooked enough when the sauce was briefly cooking in the pan, but please do adjust to your taste. Glad you enjoyed them!

      Reply
  29. Jen says

    October 2, 2018 at 13:37

    What is the best substitute for the chickpea spaghetti? I could not find it at my local store. I could use regular spaghetti or rice noodles or udon noodles. which do you think would work best in this recipe?

    thank you!

    Reply
    • Shannon @ Yup, it's Vegan says

      October 2, 2018 at 14:17

      Hey Jen, I think any kind of thin noodle-y pasta should work well, just substitute it by weight, and drain it but do not rinse before combining with the other ingredients. The instruction to rinse the noodles is specific to this type of pasta. Hope this helps!

      Reply
  30. Carolyn says

    September 26, 2018 at 14:04

    5 stars
    These look so amazing! What can I substitute for hoisin sauce?

    Reply
    • Shannon @ Yup, it's Vegan says

      October 7, 2018 at 15:41

      Hey Carolyn, I recommend substituting ketchup or tomato paste for the hoisin if needed. They are more readily available and somewhat similar in terms of texture and spices.

      Reply
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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
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