Need some weeknight meal inspiration? No worries! Here are my comforting, easy, and fast vegan sesame “beef” udon noodles. This noodle stir fry is complete with a savory sesame sauce and chewy homemade vegan seitan beef strips. Similar to Mongolian beef noodles, this sesame noodle bowl is packed with flavor and topped with vibrant broccolini, cilantro, and green onions.
At the center of this dish are the noodles, so it’s important to use the right ones! I’m using udon noodles here because they’re thick, chewy, and add an interesting texture to the dish. I really love these pre-cooked udon noodles by Ka-Me. They only take 2 minutes to cook and are soft and thick, perfect for slurping.
The Sesame Sauce
Next up… the sauce. This udon noodle recipe wouldn’t be complete without a salty, slightly spicy, balanced sauce. For this recipe, you’ll need the following ingredients:
sesame oil: to add that sesame flavor and also to add fat to the sauce!
white rice wine vinegar: acidity to balance the salty and sweet
fresh garlic & ginger: flavor, flavor, flavor
agave nectar: for a light sweetness
brown sugar: to help caramelize the noodles in the stir fry
sambal oelek: for some complex, deep spice
soy sauce: for that bold, salty, umami flavor
and cornstarch: to help thicken the sauce
The Best Vegan “Beef”
And of course, we can’t forget the star of the dish: the best vegan “beef”. I’m using my homemade vegan “beef” recipe which I love to make in bulk and store in my freezer for quick weeknight meals like this. I highly, highly recommend you try out this homemade seitan beef because it will change your life! Seriously. The chewy texture is absolutely amazing and unlike anything I’ve been able to find at the store.
In the homemade “beef” recipe, you can either cut your seitan into cubes or strips. For this noodle bowl, the strips work the best, so I recommend prepping the seitan that way.
If you’re in a pinch, you could try substituting soy curls. However, please note that soy curls have a softer, spongier, less chewy texture and the end result won’t be the same.
These vegan sesame “beef” udon noodles wouldn’t be complete without garnishes! I like to top off my bowl with fresh chopped cilantro, a squeeze of lime, thinly sliced green onions, and a sprinkle of sesame seeds.
Serving the Vegan Sesame “Beef” Noodles
These noodles are best served warm and the recipe makes about 4 large servings. You can store the noodles in an airtight container in the fridge for around 5 days. If reheating, you can either pop them in the microwave for a minute or two, or you can re-stir fry them until warmed through.
If you’re looking for some more delicious vegan meal ideas, check out these recipes!
- 1 tbsp sesame oil
- 1 tbsp white rice wine vinegar
- 3 cloves garlic minced
- 1/2 tbsp minced ginger
- 2 tbsp agave nectar
- 1 tsp sambal oelek
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp water
- 1 tbsp cornstarch
Noodles & Beef
- 1 yellow onion, chopped
- 1 package pre-cooked vegan udon
- 1 recipe of the best vegan beef, cut into strips
- 2 cups chopped broccolini
- Sesame oil for cooking
- Sesame seeds
- Green onion, sliced
- Cilantro, chopped
- Sesame oil
- In a large skillet or wok, heat a teaspoon of sesame oil. Saute the yellow onion until translucent, about 5 minutes.
- Add the chopped broccolini and add 1 tbsp water. Cook for 6-8 minutes until softened and the water is dissolved.
- While the broccolini is cooking, mix all of the sauce ingredients together except for the cornstarch. In a separate small bowl, mix 2 tbsp of the prepared sauce with the cornstarch to form a slurry. Set aside.
- Add the udon noodles to the pan with the onion and broccolini. Cover for 2 mins to loosen the noodles.
- Add ½ the sauce to the pan. Toss until the noodles are coated.
- Add the “beef” stips and the remainder of the sauce plus the cornstarch mixture. Heat for 3-4 more minutes until the sauce thickens and everything is evenly coated.
- Serve immediately and top with cilantro, green onion, and sesame seeds.
- If you are in a pinch and don't have time to prep the homemade seitan "beef" you can try using soy curls. Please note: soy curls have a spongier texture and are less chewy than the homemade seitan, so the end result won't be quite the same.
- For this recipe, I recommend using a wok. I use this one which I love!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 400Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCarbohydrates: 24gFiber: 4gSugar: 13gProtein: 20g
Nutritional info is an estimate.
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