These Sesame Ginger Noodles are a quick and easy Asian inspired dinner packed with veggies, chickpeas and flavor!
These sesame ginger noodles are one of my new favorite dinners! I’ve been making a similar dinner for years now, but always used a bottled stir fry sauce since I figured it would be too complicated to make my own. But, it turns out, it’s pretty dang easy! And much tastier than the store-bought sauce.
This is a 30 minute meal that your family will be impressed with! The sauce is so flavorful and it’s packed with tons of veggies and some chickpeas for added protein. You could also add tofu or tempeh, but I like to use chickpeas because they’re really quick and easy 🙂
While this is a 30 minute meal, it’s not a turn the stove on and then watch tv for 30 minutes kinda dinner. You do have to do some prep, but it’s so worth it! You can use any vegetables you like, but snow peas, red pepper, carrots and purple cabbage are usually my go-to stir fry veggies.
I make these 30 Minute Sesame Ginger Noodles with Vegetables at least once a week and my whole family enjoys them. Eli even slurps up all the noodles and it’s pretty entertaining 🙂 I hope you and your family enjoy them too!Print
A quick and easy Asian inspired dinner packed with veggies!
- 1 (8 oz) package rice noodles
- 1 teaspoon toasted sesame oil
- 1 medium red pepper, thinly sliced
- 2 medium carrots, grated (1–2 cups)
- 1 medium handful snow peas
- 1 1/2 cups thinly sliced purple cabbage
- 1 (15 oz) can chickpeas, drained and rinsed
- Cilantro and toasted sesame seeds for garnish, if desired
Stir Fry Sauce:
- 1/3 cup water
- 1/3 cup tamari, I like to use low sodium
- 1/4 cup pure maple syrup
- 1/4 cup toasted sesame oil
- 1 clove garlic, finely grated
- 1 1/2 teaspoons finely grated ginger
- 1 1/2 teaspoons corn starch
- 1 teaspoon toasted sesame seeds
- Fill a large pot with water and bring to a boil. Add rice noodles and boil until cooked through, 6-8 minutes.
- While water is coming to a boil, heat a large skillet over medium heat and add sesame oil and veggies. Cook veggies until starting to soften, about 5 minutes.
- While veggies are cooking, make the sauce by adding all ingredients to a small bowl and whisking until combined.
- Drain the rice noodles and add them to the pan along with the sauce and chickpeas. Stir to make sure everything is mixed together and then cook over medium heat until sauce has thickened, about 5 minutes.
- Garnish with cilantro leaves and toasted sesame seeds just before serving, if desired.
*You can use as many vegetables as you want in this dish. I usually just throw a bunch in without measuring too accurately. Also, feel free to use different veggies if you have some that you prefer.
*Instead of chickpeas you could also use tofu or tempeh.
- Serving Size: 1/4 of the pan
- Calories: 365
- Sugar: 17 g
- Sodium: 991 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg