Easy Sesame Noodles (Vegan)
Quick 15-minute sesame noodles tossed in zhi ma jiang (sesame paste), soy sauce, and a bit of black vinegar and chili oil. Easy and satisfying, perfect for a weeknight meal.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 2
- Category: Main
- Method: Cook
- Cuisine: Chinese
Ingredients
- 7 oz (200g) wheat noodles or buckwheat noodles
- 2 cups baby bok choy, roughly chopped
- 1 tbsp sesame paste*
- 1 tbsp soy sauce
- 1/2 tsp dark soy sauce*
- 1 tbsp Sichuan chili oil with sediment
- 1 clove garlic, minced
- 1/2 tsp Chinese black vinegar (sub rice vinegar)
- handful of chopped scallions and toasted sesame seeds, for garnish
Instructions
- Cook noodles in a large pot of water, according to package instructions. During the last minute of cooking, add in the bok choy and blanch until softened and vibrant in color.
- Combine all sauce ingredients in a bowl and stir until smooth.
- Remove noodles and veggies and drain well, then add to the bowl along with the sesame seeds and scallions, mixing until noodles are thoroughly coated in the sauce. Top with toasted sesame seeds and chopped scallions and enjoy!
Notes
- *Chinese sesame paste is made with roasted sesame seeds and thicker and darker in color than tahini, with a rich, nutty aroma. if you can’t find it simply substitute tahini, or half tahini and half peanut butter.
- *Dark soy sauce is more aged and is used mostly for color; you can sub with more regular soy sauce.
- You can also add some pan-fried tofu to top off the bowl. To make, press water from half a block of tofu, cut into small rectangles or cubes, and fry in a pan with a bit of oil and salt/soy sauce until golden brown.
Find it online: https://theplantbasedwok.com/easy-sesame-noodles/
