clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up bowl of brown rice noodles, edamame, shredded veggies, cilantro, mint, scallions and sesame sauce poured over it.

15 Minute Garlic Sesame Noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 2-3 sservings 1x
  • Category: Lunch
  • Method: No Cook
  • Cuisine: Chinese Inspired
  • Diet: Vegan


You just need a few pantry ingredients to make these velvety Garlic Sesame Noodles. A no cook and easy noodle dish to make for lunch or dinner. Vegan, gluten-free and ready in 15 minutes.



Noodle Bowl

  • 4 oz of brown rice vermicelli noodles
  • 1 1/2 cups frozen edamame, thawed
  • 1/2 cup or more shredded carrot
  • 1/2 cup or more shredded cabbage
  • 1/2 cup or more julienned or shredded Persian cucumber
  • 1 tbsp toasted sesame seeds (serve as is or grind in a mortar and pestle)


  • 2 tbsp tahini or sesame paste
  • 2 tbsp natural peanut butter, with salt
  • 2 tbsp gluten-free soy sauce or coconut aminos
  • 1 tbsp rice wine vinegar
  • 1 tbsp maple syrup or 2 tsp sugar
  • 1 tbsp vegan mayo (optional)
  • 1/2 tbsp sesame oil
  • 1/2 tbsp or more chili oil (for less spicy replace with more sesame oil)
  • 12 cloves garlic, finely grated
  • 1/2 inch fresh ginger, finely grated
  • 2 to 4 tbsp of water

For Serving, Optional


  1. Bring a tea kettle with water to a boil. Place the noodles in a medium mixing bowl and pour over the noodles and cover to allow them to soak and rehydrate. When rehydrated according to package, drain off the excess water and set aside.
  2. Prepare the sauce by combining the tahini, peanut butter, soy sauce, vinegar, syrup, sesame oil, chili oil, garlic and ginger in a small bowl and give a good mix until it starts to clump. Slowly pour in 2 tablespoons of water then mix together. Add additional water 1 tablespoon at a time until desired creamy consistency is achieved. Make sure to taste the sauce and adjust the amount of garlic, soy sauce, chili oil, etc. to your liking.
  3. Assemble to serve by adding a serving of the noodles to a plate topped with the shredded vegetables and thawed edamame. Then pour over with the sesame sauce and garnish with fresh herbs, scallions and the toasted sesame seeds.


For quick veggie chopping, use a vegetable peeler. I take the peeler and run it around the carrot to create fast shreds. You can do this with the cucumber as well. For the cabbage, just run it along the side of a cut cabbage and you will see the cabbage turn int thin shavings which makes them perfect for eating.

To save more time, use pre-shredded cabbage and carrots.

To make the sauce even creamier, feel free to add 1 tablespoon of vegan mayo to it. I like either Just Mayo or Follow Your Heart Vegenaise.

Use a mortar and pestle to grind some of the sesame seeds before topping. Grinding them helps to release some of their oils and aromatics, which helps add a more pronounced taste to this dish.