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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.
Course
Main Course
Cuisine
Asian, Vegan, Vegetarian
Keyword
budget, easy, quick
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
2
Calories
417
kcal
Author
Eva Burg
Ingredients
Noodles
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
US Customary
-
Metric
Instructions
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.
Serve immediately.
Nutrition
Calories:
417
kcal
|
Carbohydrates:
77
g
|
Protein:
16
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
1128
mg
|
Potassium:
374
mg
|
Fiber:
3
g
|
Sugar:
15
g
|
Vitamin A:
7815
IU
|
Vitamin C:
110.6
mg
|
Calcium:
320
mg
|
Iron:
5.6
mg