Gluten-Free, Vegan Chinese Cold Sesame Noodles

Cold vegan chinese sesame noodles recipe

Emily Hawkes for The Spruce

  • Total: 25 mins
  • Prep: 5 mins
  • Cook: 20 mins
  • Yield: 3 to 4 Servings
Nutritional Guidelines (per serving)
538 Calories
17g Fat
83g Carbs
13g Protein
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Nutrition Facts
Servings: 3 to 4 Servings
Amount per serving
Calories 538
% Daily Value*
Total Fat 17g 22%
Saturated Fat 3g 13%
Cholesterol 0mg 0%
Sodium 1387mg 60%
Total Carbohydrate 83g 30%
Dietary Fiber 5g 16%
Protein 13g
Calcium 110mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you like Thai peanut sauce, try this vegan recipe for sesame noodles. Add a few diced veggies if you like, such as broccoli, snow peas, or bell peppers.

Be sure to use rice stick noodles and a gluten-free and wheat-free soy sauce (such as tamari) if you need this recipe to be gluten-free.

Ingredients

  • 1 pound rice stick noodles
  • 3 tablespoons sesame oil (divided)
  • 1 tablespoon peanut butter
  • 1 teaspoon water
  • 2 teaspoons soy sauce (or tamari for gluten free)
  • 1 tablespoon tahini
  • 1 tablespoon cooking sherry or rice vinegar
  • 1 tablespoon maple syrup
  • 1 clove garlic (minced)
  • 1/2 teaspoon fresh ginger (minced or grated)
  • 3 green onions (sliced)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for cold vegan chinese sesame noodles
    Emily Hawkes for The Spruce
  2. Cook noodles in water for just a few minutes, so they are just beginning to soften but are not yet all the way cooked. Drain.

    Cook noodles in water
    Emily Hawkes for The Spruce 
  3. In a large skillet, fry the noodles in 2 tablespoons of sesame oil, stirring frequently. Allow to cook for 3 to 5 minutes, or until noodles are soft. Remove from heat.

    Fry the noodles
    Emily Hawkes for The Spruce
  4. In a large bowl or blender, whisk or blend together the 1 tablespoon of sesame oil, peanut butter, water, soy sauce (or tamari), tahini, sherry or rice vinegar, maple syrup, garlic and ginger.

    Whisk together sesame oil and vinegar
    Emily Hawkes for The Spruce
  5. Toss this mixture with the noodles.

    Toss this mixture
    Emily Hawkes for The Spruce
  6. Stir in the green onions. Chill before serving, if desired.

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