These Spicy Sesame Noodles are perfect when you have a craving for Chinese sesame noodles but also want a little kick. They’re so easy to make and much healthier than take out!
Pasta is a staple in my house. #Truthtime: I probably have about 10 different kinds in my kitchen right now. Pasta is so comforting to me because it’s what I ate all the time as a kid. Even now I have to make a pasta at least once a week. Some of my favorites are my Vegan Mac & Cheese and easy One Pot Lemon Pasta if I’m in a hurry. Knowing that, you probably won’t be surprised when I tell you I’m pretty much obsessed with those cold sesame noodles you can order at Chinese restaurants. I just can’t get enough of them. I love the texture and flavor of the noodles.
To save some money (because I used to order them often) I thought I’d start making my own version. Since I’m also obsessed with spice and hot sauce as well, I decided to put my own caliente spin on the noodles. My version, which I call Spicy Sesame Noodles, .adds a little heat in both temperature and spiciness.
Spicy Sesame Noodles with Tempeh
To add some protein, I decided to add some tempeh. The method I describe in the recipe below is my favorite simple way to cook tempeh. All you need is some tempeh, olive oil and 5 minutes for cooking. The tempeh comes out browned and tasty! If you’re new to tempeh, check out my Teriyaki Tempeh recipe where I share more info on this interesting food.
These spicy sesame noodles are a perfect way to get a healthy meal on the table fast! Click To Tweet
Spicy Sesame Noodles
These Spicy Sesame Noodles are perfect when you have a craving for Chinese sesame noodles but also want a little kick. They're so easy to make and much healthier than take out!
Ingredients
- 12 oz gluten free noodles (I used spaghetti)
- 1 package of tempeh
- 1 TB oil or coconut oil
- 1 TB tamari
- 1/4 tsp red pepper flakes (optional but tasty!)
- 2 TB sesame seeds (I used black but white it fine too)
- 3 scallions chopped
Spicy Sauce
- 1/3 C tahini
- 1/4 C tamari (or soy sauce if not gf)
- 1/2 C vegetable broth (and more if needed)
- 1/2 tsp powdered ginger
- 1/2 tsp onion powder
- 2 cloves of garlic , minced
- 1 TB maple syrup
- 2 TB sriracha (or other hot sauce)
- 2 TB rice wine vinegar (can substitute apple cider vinegar)
Instructions
- Cook noodles to package directions.
- While noodles are cooking, put tempeh block in a bowl and kind of mash it with a fork until crumbly.
- Add oil to large pan. Once heated, add tempeh crumbles and tamari and cook for about 5 minutes until heated and browned.
- Add all sauce ingredients to a bowl and stir until smooth.
- When noodles are cooked, add them to a large bowl with the sauce. Add in tempeh and mix.
- Top with sesame seeds and scallions.
Recipe Notes
* Nutritional info does not include pasta.
You may also enjoy...
Mongolian Soy Curls
Teriyaki Tempeh Tacos
Asian Baked Tofu
Like my Spicy Sesame Noodles recipe? It would be so wonderful if you could give it some love by sharing it!
We are on a similar yummy page today! Thanks for linking up for meatless Monday
Thanks so much Deborah! Loving the noodle posts!
These nooodlessss look so good!!!!! Can’t wait to try them.
Thank so much Julie! Let me know what you think when you try them!
Well deserved Mary Ellen! These noodles look delicious. It might even convince me to try tempeh again… My past experiences with it have been very disappointing!
Honestly, I don’t like blocks of tempeh much. I’ve had some versions that were okay at restaurants but when I try to make it before using this technique, I didn’t much like it either. If you do try it, let me know what you think. I’d love to hear.
Oh man, these noodles look great, Mary Ellen! I’m avoiding soy a bit these days, but I think tempeh is a little easier on my system. Do you have any thoughts on what I could substitute (if anything)?
The tempeh is broken up and kind of reminds me of crumbled sausage. A non-soy vegan sausage would work I think. I found this page: http://www.peta.org/living/food/guide-soy-gluten-free-meatless-meat/ and the non-soy and non-gluten option of Neat might work if you crumble that up. Here’s the Neat website: http://eatneat.com/. I’ve never tried it but it looks interesting. Now I need to find it and check it out. 🙂
Beans like lentils might work as well if you kind of crisp them up a bit. Let me know if you try something else and how it goes. I can put it as an addition to the recipe.
This noodle dish looks and sounds amazing, anything with spicy peanut flavors. Yum and thanks!
Thanks so much Christine! I’m all about spicy peanut flavors too!
I thought it might have peanuts in it from the picture, but I was happy to go to the actual recipe and find out it doesn’t (we have allergies in my family). I can’t wait to try the recipe – believe it or not, I haven’t actually used tempeh yet, so this seems like a good place to start!
Oh good! I almost put peanuts in it and I’m glad i didn’t! I hope you like it! Tempeh can be tough sometimes to get it just right but i find this cooking technique is so simple and tasty.
I love Thai-style dishes especially with the little crunchy peanut pieces. I can’t wait to give this a try!
Thanks so much Meagan! Those little bits are actually tempeh but peanuts would be really tasty as well! You can sub peanuts if you have any problems with soy.
Nom nom I wonder if I could do this with plainole spaghetti as I am not a huge fan of noodles.
Shaheen, I’m sure you could use any type of pasta you’d like! I actually used spaghetti in the recipe!
Totally thought I commented on this… but I guess not. I must have commented on your guest post maybe. Anyway – this looks super delicious and I can’t wait to try making it… maybe not spicy though, which may defeat the purpose haha ;p
I think you did comment on the guest post! I remember you saying something about the spice. It should be fine with a little less spice (though I love anything spicy). ?