Easy Ginger Sesame Noodles
This easy Ginger Sesame Noodle recipe is the perfect midweek lunch and put together in just 15 minutes. It is vegan, gluten-free and extremely delicious.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 3 baby bok choy
- 1 spring onion
- 5 oz whole wheat noodles not gluten-free or brown rice noodles
- 2-3 tablespoons sesame seeds
Ginger Sesame Sauce
- 2 cloves garlic finely chopped
- 2 tablespoons fresh ginger finely chopped
- 2 tablespoons tamari or coconut aminos
- 2 tablespoons maple syrup
- 1 teaspoon sesame oil
- 1 red chilli deseeded and finely chopped
Wash the baby bok choy and spring onion. Chop the baby bok choy into 1/4 inch wide strips and cut the spring onion into thin slices. Set aside.
In a small bowl, mix the ingredients for the ginger sesame sauce and set aside.
Boil the noodles in a medium-sized pot according to the instructions on the package.
Heat a medium-sized pan over low heat and add the sauce. Let it simmer for 2 minutes.
Add in baby bok choy and spring onion and reduce the temperature to low heat.
Drain the noodles.
Next, add in the noodles and toss around in the pan.
Optional: Roast the sesame seeds in a dry pan until they turn golden brown and sprinkle on top.
Calories: 417kcal | Carbohydrates: 77g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Sodium: 1128mg | Potassium: 374mg | Fiber: 3g | Sugar: 15g | Vitamin A: 7815IU | Vitamin C: 110.6mg | Calcium: 320mg | Iron: 5.6mg