Black Sesame And Veggie Noodles Recipe
Stir-frys are an excellent weeknight dinner option because they're quick to make, packed with veggies, and can easily be adjusted based on personal preference and what you have on hand. This Chinese-inspired stir-fry is no exception, and given that it lacks an animal protein, it makes an excellent choice for Meatless Monday or for any plant-based diet. "On busy weeknights, I crave something satisfying, delicious, and quick to whip up, and this black sesame noodle dish ticks all of those boxes," says recipe developer Tanika Douglas. "In the time you could order take out and have it delivered, these noodles could be on the table, ready to enjoy."
But this isn't just any noodle-based stir-fry — it features an ingredient that makes it stand out. "The special ingredient in this recipe is the black sesame paste. Black sesame has a stronger, nuttier, more intense flavor in comparison to its counterpart, white sesame, which is sweeter and more subtle," Douglas says. "The flavor is carried through the noodles via the sauce, and fresh black sesame seeds are sprinkled on top for texture. I simply adore the bold, nutty, irresistible flavor that black sesame gives this dish."
Gather the ingredients for black sesame and veggie noodles
This recipe requires quite a few ingredients, but don't let that detract you from making it — they throw together quickly and don't require much prep work. All you need for the stir-fry are dried wheat noodles, sesame oil, vegetable oil, minced garlic cloves, finely chopped red chili, sliced white onion, sliced carrots (cut into sticks), sliced shiitake mushrooms, sliced bok choy with the stems and leaves separated, finely sliced scallions, and black sesame seeds.
You'll also need ingredients to whip up the sauce, some of which overlap with the stir-fry itself. You'll need soy sauce, shaoxing wine, white pepper, sesame oil, cornflour, sugar, and black tahini.
While it's always a good idea to stick to the prescribed recipe the first time you make a new dish, Douglas says there's room to make adjustments based on personal preferences. "The veggies can absolutely be substituted as desired. Red pepper, sweetcorn, broccoli, asparagus, and green beans would work brilliantly in this dish. You could also add a protein like tofu or chicken, if desired," she says. And if you're having a hard time finding that special ingredient? While the recipe is ideal with black sesame paste, Douglas says you can use regular Chinese sesame paste or even tahini as an alternative.
Cook and oil the noodles
Start by making the noodles according to the package instructions, cooking them to an al dente consistency. When they're cooked, drain them and set them aside, drizzling them with sesame oil before leaving them to cool. Toss the noodles well to allow the sesame oil to disperse; this will help keep the noodles from sticking together. You can also add a bit of vegetable oil to the water while cooking to avoid noodles sticking together.
Make the sauce
Next up it's time to mix up the sauce — a step that couldn't be easier. Simply stir the soy sauce, shaoxing wine, white pepper, sesame oil, cornflour, sugar, and black sesame paste together until they're completely combined, and set the sauce aside.
If you've ever experienced tahini "seizing up" (getting very hard while mixing it with water-based liquids), Douglas says you don't really have to worry about that with this sauce, as the sesame paste (or tahini) "does not really seize up as the sesame oil assists in the emulsification of the tahini into the liquid. The oil from the tahini easily emulsifies into the sauce, but tiny flecks of solids may remain scattered throughout the sauce. This is totally okay! Once the sauce is added to the pan of noodles, the heat and the action of tossing further helps to loosen the sauce," Douglass explains.
Heat the aromatics and add the veggies
Add the vegetable oil to a large pan or wok and heat it up to a medium-high heat. Toss in the minced garlic, chili, and onions, and allow them to cook until their fragrances are released, about 30 seconds. Just be careful to keep the garlic from burning and turning bitter. "I recommend watching the garlic, onion, and chili mixture carefully ... stirring regularly to ensure the heat is evenly distributed. Some stoves are hotter than others, so it is important to watch the mixture and turn off the heat once the garlic is fragrant and lightly fried," Douglas says.
Add the carrots, mushrooms, and the stems of the bok choy to the pan. Stir-fry these veggies until they're just starting to tenderize, about 3 minutes. One other tip Douglas has for stir-fries like this is to make sure you have all your ingredients prepped and sitting beside the stove so they're immediately ready to go. This helps prevent lag-time between steps that could lead to overcooking certain ingredients.
Add the noodles and sauce to the wok
Go ahead and toss in the bok choy leaves, then stir in the noodles and the sauce, as well. "The bok choy is added at the end of the recipe to ensure it does not overcook," says Douglas. Continue to stir all the ingredients together until they're well-combined and coated in the sauce and the noodles are heated through. "I recommend removing the pan from the heat immediately after the noodles have warmed through," Douglas adds. This also helps ensure the bok choy leaves don't overcook.
Garnish the noodles and serve while hot
The stir-fry itself is ready to go, so sprinkle on the chopped scallions and black sesame seeds for garnish and dole out equal servings of the vegetarian dish. "An appetizer that would work perfectly with these noodles would be steamed edamame with soy sauce and chili oil," suggests Douglas. "It's such an easy, satisfying starter, and would pair brilliantly with these black sesame veggie noodles."
And if you don't finish it all in a single night, Douglas says they make delicious leftovers. "Simply store the noodles in an airtight container in the fridge for up to four days. I recommend either heating the noodles in the microwave prior to serving or gently warming in a pan over low heat, tossing regularly," says Douglas. "The noodles also taste delicious cold on a warm summer day."
- 10 ounces dried wheat noodles
- 2 teaspoons sesame oil
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 long red chile pepper, finely chopped
- 1 white onion, sliced
- 2 carrots, sliced into sticks
- 9 ounces shiitake mushrooms, sliced
- 2 bok choy, sliced, white stems and leaves separated
- For the sauce
- 3½ tablespoons soy sauce
- 1 ½ tablespoons shaoxing wine
- ½ teaspoon white pepper
- 1 teaspoon sesame oil
- 1 teaspoon cornflour
- 2 teaspoons sugar
- 1 tablespoon black tahini
- 2 scallions, finely sliced (for garnish)
- 1 tablespoon black sesame seeds (for garnish)
- Cook the noodles according to the packet directions until al dente. Drain and set aside to cool.
- Drizzle the noodles with the sesame oil and toss to prevent the noodles from sticking together.
- In a small bowl, mix together all of the sauce ingredients. Set aside.
- Heat minced garlic, chile pepper, and onion in a large pan or wok coated in vegetable oil over medium high heat for about 30 seconds until fragrant.
- Add the carrot sticks, sliced shiitake mushrooms, and the sliced white stems of the bok choy to the pan. Stir-fry for three minutes or until the vegetables are slightly tender.
- Add the remainder of the bok choy, the noodles and the sauce to the pan and toss until everything is well combined.
- Continue to cook for another 2 minutes, stirring frequently, until the noodles are heated thoroughly.
- Remove the pan from heat and garnish with the chopped scallions and black sesame seeds.
- Serve the noodles hot and enjoy.
| Calories per Serving | 481 |
| Total Fat | 16.3 g |
| Saturated Fat | 2.1 g |
| Trans Fat | 0.1 g |
| Cholesterol | 59.5 mg |
| Total Carbohydrates | 70.3 g |
| Dietary Fiber | 7.5 g |
| Total Sugars | 10.1 g |
| Sodium | 827.7 mg |
| Protein | 15.7 g |
