Vegan Sesame Ginger Broccoli Noodles

Ashley McLaughlin

Vegan Sesame Ginger Broccoli Noodles

Fiery ginger, aromatic sesame oil, and creamy-bitter tahini add plenty of complex flavor and texture to this easy, plant-based noodle dish.

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Serves: 4

This quick and easy dinner from the Fiber Fueled Cookbook packs in plenty of satiating carbs and vegetables. Add crispy, air-fried tofu or peppery vegan chicken for a protein boost.

What you need:

½ pound of uncooked noodles, such as linguine or rice noodles
1 teaspoon olive oil
2 cups chopped fresh or frozen broccoli
1 teaspoon salt
¼ teaspoon ground pink peppercorn
4 garlic cloves, minced, divided
2 tablespoons tahini
2 tablespoons apple cider vinegar
1 tablespoon sesame oil 
2 teaspoons apple juice 
1 tablespoon grated fresh ginger
½ teaspoon crushed red pepper flakes
¼ cup roughly chopped sunflower seeds
2 tablespoons black sesame seeds

What you do:

  1. Bring a large pot of water to a boil. Cook noodles according to package directions. Drain and set aside.
  2. In a large nonstick skillet over medium-high heat, warm oil. Add broccoli, ½ teaspoon of salt, and pink pepper. Cook for 4 to 5 minutes, stirring occasionally.
  3. Add 2 minced garlic cloves and continue cooking for another minute. Once garlic is fragrant, remove pot from heat and set aside.
  4. In a food processor, place remaining 2 garlic cloves, tahini, ¼ cup water, vinegar, sesame oil, apple juice, remaining ½ teaspoon salt, ginger, and red pepper and combine until creamy.
  5. Return pasta to pot and mix in sesame seeds and sauce. Stir to thoroughly combine. Serve immediately, or store in a sealed container in refrigerator for up to 3 days.
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