vegetarian noodles

These creamy sesame noodles are quick &amp; easy to make and loaded with incredible flavors, making it the ultimate meal for the weekdays. Garnished with crisp vegetables, these Taiwanese cold noodles are truly a burst of flavor in every bite, ready to go in just 10 minutes using just a handful of ingredients. 

10-Minute Sesame Noodles (Ma Jiang Mian)

oz (113 grams) wheat noodles

cucumber, cilantro, green onion, chili

tbsp Chinese sesame paste (Zhi Ma Jiang)

garlic (minced)

tbsp light soy sauce

tbsp dark soy sauce

tsp rice vinegar (or Chinese black vinegar)

tsp sesame oil

tsp sugar (or honey)

tbsp hot water (or to taste, preferably from boiling the noodles)

Cook noodles according to package instructions, reserving some of the hot water for the sauce. Drain and rinse the noodles under ice-cold water, carefully tossing them to cool evenly. Drain well and place in a bowl.

Combine all sauce ingredients in a bowl. Garnish the noodles with cucumber, cilantro, green onion, chili oil, and/or crushed sesame seeds, and pour the sauce on top. Mix well to combine and serve immediately. Enjoy!

A simple and delicious recipe for Yaki Udon, made in under 30 minutes! Our recipe is packed full of flavor, vegetarian friendly and can be easily customized based on personal preference! We promise you will love this easy weeknight dinner!

Yaki Udon

oyster sauce

soy sauce

mirin

brown sugar

chili sauce (such as Sambal Oelek)

udon noodles

neutral oil

onion (thinly sliced)

carrot

garlic cloves

mushrooms

baby bok choy

green onions (thinly sliced)

In a small bowl whisk together sauce ingredients. Set aside.

Bring a pot of water to a boil. Submerge noodles for 2 to 3 minutes to loosen, gently stirring to help them break apart. Drain into a colander, gently rinse with cool water and set aside.

Place a wok or large pan over medium-high heat and add oil. Add onion and carrot and sauté for 2 to 3 minutes.

Add garlic, mushroom and bok choy and continue to sauté for 3 to 4 minutes or until vegetables wilt have started to brown around the edges.

Add sauce and noodles to skillet and toss together until everything is fully and evenly coated in sauce.

Cook for 2 to 3 minutes, tossing/stirring frequently until noodles have just cooked through.

Remove from heat and top with green onions. Serve.

Quick and flavorful spicy garlic noodles with shiitakes and a soft-boiled egg. Ready in just 15 minutes, this recipe elevates noodles with a garlic-soy sauce, chili sauce, and seared shiitakes. Add scallions for freshness and an explosive flavor!

Spicy Garlic Shiitake Noodles

instant ramen noodles

shiitakes

garlic

tsp grated ginger

tsp crushed red chili flakes

tsp peppercorns

vegetable oil

unsalted butter

black pepper

eggs (soft-boiled)

tbsp sesame seeds (for serving)

scallions (finely chopped, more for serving)

tbsp toasted sesame oil

tomato paste

mirin (or 2 tbsp rice vinegar)

tbsp oyster sauce

tsp sambal oelek (more if you like it super hot)

combining

Combine the ingredients for the sauce in a small bowl.

boiling

Add water to a small sauce pan, once boiling, add eggs, boil for 6 minutes. Run under cool water, set aside.

Cook the noodles according to package directions until just al dente. Drain, reserving 1/2 cup cooking water, and run the noodles under cool water to stop the cooking.

searing

In the meantime prepare the shiitakes: In a large skillet, heat the oil until shimmering over high. Add shiitakes, cook for 4-5 minutes, stirring occasionally. Lower the heat, add garlic, ginger, chili flakes and Sichuan pepper. Cook for 2 minutes. Add butter, stir until it melts. Stir in scallions and season with black pepper.

simmering

Add the sauce, bring to a boil and simmer for 2 minutes. Stir in noodles and 1/4 cup water. Simmer, tossing occasionally, until sauce begins to cling to noodles, about 30 seconds.

serving

Divide noodles among plates, top with a soft-boiled egg, sesame seeds and chopped scallions. Add more sambal if you can handle the heat, enjoy!

Kinda too salty and we used low sodium soy sauce. Would probably add more ginger next time as well. But everyone ate it! And the eggs were spot on!!

This came out really good! I used coconut aminos instead of soy sauce as I wanted my dish to be gluten and soy free. I also used gluten free udon noodles. It tastes great and I have some left over for lunch during the week. Thanks for the recipe!

The exceeded my expectations. My family loved it! Followed recipe mostly….swapped coconut aminos for soy sauce and left out the spicy stuff for the kids. Hubby and I added sriracha and it was flavorful, delicious, filling and a repeat recipe, for sure. Thank you!!!

This is legit the first time I ever comment on a recipe and I'm only doing it cause the first review it's very unfair. The recipe is fantastic! unfortunately I cannot find Sichuan peppercorns here, but I add some kechap manis sauce and any veggies I have (round green beans pair very nicely ) and I usually fry the egg.
I jut think that the recipe is a good base and then you go on and make adjustments according to your taste and available ingredients. Keep up the good work!

This recipe was wonderful! We replaced oyster sauce with fish sauce because we didn't have oyster sauce and it worked really well! I'm really happy with the flavor - spicy enough to make your nose run a little (but you can of course make it less spicy if you want) - but not spicy enough to not taste the flavor. Great recipe!

Loved this!! Very flavorful and delicious recipe. I made this exactly as the recipe says and it was great. Not too salty in my opinion (as a previous reviewer said) I think it's helpful to make sure you're using dark soy sauce and not light soy sauce because light soy sauce tastes saltier (if you are using light soy sauce I'd probably half the amount). I will be stretching the leftovers out with some bok choy for lunch!

This was outstanding! Threw in some thinly sliced steak, and didn’t have any Sichuan peppercorns handy, but otherwise made it exactly as directed. Super flavorful sauce, especially with a little extra sambal (the fam likes it spicy). Definitely will be making again- often!

I've been looking for that take-out flavor and texture in a recipe that is easy, but doesn't skip what makes it good. This is that recipe. Given, I did use a different noodle (soba) that wasn't the best choice, but everything else was in place perfectly. The sauce was a little thicker, slightly spicy and had amazing flavor. Loved that I can make this meatless with the mushrooms and even added some green beans I needed to use. I love the versatility to it and appreciate the solid foundation that gives everything you need to build on. Will be making this over and over again and so thankful I found this recipe!

Top 3 vegetarian noodles recipes from across the web

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10-Minute Sesame Noodles (Ma Jiang ...

Yaki Udon

Spicy Garlic Shiitake Noodles

Top 3 vegetarian noodles recipes from across the web

The most viewed vegetarian noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

10-Minute Sesame Noodles (Ma Jiang ...

Yaki Udon

Spicy Garlic Shiitake Noodles

The most viewed vegetarian noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine