These deliciously spicy vegan noodles with broccoli make the perfect weeknight meal. Much healthier than take-out, this oil-free plant-based recipe comes together with a creamy sauce made from tahini. Asian-inspired, this dinner packs bold flavor in under 30 minutes.
If you like this, you’ll love Oil-Free Almond Butter Green Bean Pad Thai, Vegan Singapore Udon Noodles Stir-Fry , Black Forbidden Rice Asian Bowl with Tofu and Miso Cashew Sauce, 5 Minute Lemon Tahini Potato Bowl, 5 Minute Asian Soba Noodle Bowl and Chinese Double Garlic Broccoli Stir-Fry.
How to Cook Oil-Free Delicious Vegan Noodles
Noodles offer a great base for you to create a delicious, healthy, and satisfying plant-based meal. While most stir-fries are loaded with empty calories from oil, it’s easy to cook oil-free.
First of all, you’ll want to boil the noodles in water. Secondly, you’ll want to cook your vegetables by either steaming or steam-sauteing. Third, avoid using jarred sauces, which are often loaded with tons of oil, sugar, and salt. Instead, keep your pantry stocked with a few go-to ingredients to whip up a quick, healthy homemade sauce.
Noodle Essentials: Choosing the best type for your tastes and nutrition
While most of us think of pasta when we’re talking about noodles, they actually originate from China, They were likely first cooked, during the Han dynasty over 4,000 years ago where, they were originally called “cake” and used in various shapes for soups, stews, and with vegetables.
Today, all you need to do is head to the Asian section of your grocery store to find a huge variety of noodle options.
- Wheat Udon noodles: I used in this recipe are similar in shape to spaghetti, but offer a bit more chew with a higher protein content. The most traditional option
- Gluten-free brown rice Pad Thai noodles: a wider shape with a nice chew. A great gluten-free option
- Buckwheat Soba Noodles: the buckwheat adds a distinct, hearty flavor to these noodles. It also adds a bit more protein and fiber. A great whole-grain option
- Shirataki Low-Calorie Noodles: very low-calorie noodles made from konjac, a root vegetable found in Asia. A tasty low-calorie option.
I used Udon noodles for this recipe because they are traditional to many Asian stir-fries. I also love the texture and slurping up the noodles with chopsticks. However, feel free to experiment with various noodles to find the ones you like the best. However, be sure to always read the package ingredients for directions on cooking or soaking the noodles.
How to Make a Creamy and Delicious Spicy Tahini Sauce
The key to the big, bold Asian flavor in this recipe is the spicy tahini sauce. This sauce combines creamy tahini with red chili paste, vinegar, garlic, ginger, and a touch of maple syrup for a spicy-sweet combination that will wake up all of your tastebuds.
Chef Katie’s Tip: Adding some of the boiling pasta water helps thin the sauce to make it a smooth, creamy consistency.
Tahini is a delicious creamy base for many vegan dishes. Made from ground sesame seeds, it is naturally allergy-friendly and vegan.
Not a big tahini fan? You can use other seed or nut butters. Cashew and sunflower butters offer neutral flavors. Yet, peanut and almond butter would add extra layers of roasted nuttiness. You can find all of these butters in the same aisle with the peanut butter.
How do you Cut and Cook Broccoli Florets?
There are two simple steps to quickly cut and cook broccoli florets:
- Trim the florets from the stalk. The best way to do this is upside down! Turn your crown upside down. Then, use the tip of your knife to trim the florets away from the stalks.
- Steaming the florets. You just need 1/2 inch of water in a pot with a lid. Bring the water to a boil and then add the florets. Cover and let steam until they pass the knife-glide test: A knife can easily be pierced into the florets and then they glide right off.
These same simple steps can be used for cutting and cooking cauliflower and Romanesco.
What is Black Vinegar?
Black vinegar is a classic vinegar traditionally used in Chinese cooking. Unlike rice vinegar, black vinegar has malt added to it during the fermentation process. This gives it a dark, black hue. Plus, it adds a richer, deeper flavor.
If you don’t have Black Vinegar, you can substitute with unseasoned rice vingar.
What is Sambal?
Sambal Oelek is a Indonesian red chili paste. Made from grinding up cooked red chilies, this spicy condiment can add a lot of flavor to your Asian dishes. It is traditionally oil-free, but double-check the ingredients label.
A little goes a long way: Sambal can pack a lot of heat. If you’re new to Sambal or sensitive to spice, try using just a teaspoon or two in recipes.
Chef Katie’s Oil-Free, Plant-Based Cooking Tips:
What is Tahini? Tahini is ground sesame seed paste. It usually is made from roasted sesame seeds – the roasted adds more flavor so choose this over “raw”. Check for a tahini with no added oil and minimal added salt.
Cooking for Spice Levels: Sambal Oelek adds quite a bit of spicy heat to this recipe. If cooking for kids or other sensitive to spice, try using half or omitting completely. For those who love spice, you can add extra.
Use a Microplane for Grating: The best tool for quickly grating ginger and garlic is a microplane. It breaks these ingredients down so that they meld beautifully into the sauce.
Tamari vs. Soy Sauce: Tamari is the gluten-free version of soy sauce. Use it in this recipe to ensure a gluten-free recipe. If gluten isn’t a concern for you, you can use either tamari or soy sauce.
Deliciously Spicy Vegan Tahini Noodles with Broccoli
Print RecipeThese deliciously spicy vegan noodles with broccoli make the perfect weeknight meal. Much healthier than take-out, this oil-free plant-based recipe comes together with a creamy sauce made from tahini. Asian-inspired, this dinner packs bold flavor in under 30 minutes.
Medium | Servings: 4 | Ready In: 30 minutes | Yield: about 8 cups
Deliciously Spicy Vegan Tahini Noodles with Broccoli
Ingredients
For the Spicy Tahini Sauce
- 2 tbsp tamari or soy sauce
- 1/2 tbsp black vinegar or unseasoned rice vinegar
- 2 tsp fresh grated ginger
- 2 cloves garlic, grated
- 2 tbsp Sambal hot red chili paste
- 1/4 cup tahini
- 2-4 tbsp hot water from the boiling noodles
For the Noodles and Broccoli
- 3 bunches Udon noodles 750g
- 3 crowns broccoli or 5 cups florets
- 1 Fresno or Thai chili thinly sliced, for garnish
Instructions
- First, bring a wide pot of water to a boil.
- While the water comes to a boil, make your Spicy Tahini Sauce. Combine all ingredients for the sauce in a medium bowl: tamari, vinegar, ginger, garlic, Sambal, and tahini. Don't add the water yet. Whisk to combine.
- Also during this time, remove the broccoli florets from the stalks. Cut the florets into bite-sized pieces. Discard the stalks or save for snacking.Thinly slice the Fresno chili
- Once the pot of water is up to a boil, add the Udon noodles. Stir to break up the noodles. Cook according to package directions, usually 3-4 minutes.
- During the last minute of noodles boiling, scoop out 1/4 cup of the pasta water. Add half of this (2 tbsp) to the bowl with the Tahini sauce. Whisk until smooth.
- Once the noodles are done, drain in a colander. Immediately, add 1/2 inch water back to the pan, cover, and return to high heat. Once boiling, add the broccoli florets and cover.
- Cook the broccoli until knife-glide tender.
- Add the noodles and sauce to the pot with the broccoli. Stir frequently to evenly coat the broccoli and noodles with the sauce. Add more of the reserved pasta water, if needed.
- Taste to adjust seasoning.
- Portion into bowls. Top with sliced Fresno chilis, if you like. Enjoy!
Nutrition Facts
Serving size: 1 Bowl of Noodles
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 441 | |
| % Daily Value * | |
| Total Fat 10 g | 16 % |
| Saturated Fat 1 g | 6 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 6 mg | 2 % |
| Sodium 647 mg | 27 % |
| Potassium 225 mg | 6 % |
| Total Carbohydrate 68 g | 23 % |
| Dietary Fiber 4 g | 16 % |
| Sugars 3 g | |
| Protein 18 g | 36 % |
| Vitamin A | 28 % |
| Vitamin C | 145 % |
| Calcium | 7 % |
| Iron | 32 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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