This delicious Garlic Sesame Noodles recipe is gluten-free and whips up in twenty minutes. Oh, and it is vegan too.


1 8 oz. package Japanese Udon noodles

2 tsp sesame 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

1 tbsp chili garlic sauce (or use sriracha, etc.)

1 tbsp hoisin sauce

1 tbsp toasted sesame oil


Boil a large pot of water. Cook the noodles 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, frequently stirring, 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 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.



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