Noodles with Sesame Vegetables

Time: 1 hour / Serves: 8

This recipe makes A LOT of food. It is made with the intent to have a family meal and have leftovers for lunch throughout the week. If you are just wanting a 1-time dinner, please divide all ingredients to half.


1 lb + 8 oz brown rice noodles


  • 1/2 cup tahini
  • 1/4 cup pure maple syrup
  • 1/3 cup coconut or liquid aminos
  • 2 cups water
  • 1/4 cup fresh ginger, minced
  • 8-10 cloves garlic, minced
  • 2 (16 oz) packages of frozen stir fry vegetable mix
  • 1/2 tsp crushed red pepper flakes (optional)
  • Sea salt, to taste


  • 4 scallions (white and green parts), thinly sliced
  • Everything Bagel Seasoning, to taste
  • Pickled or powdered ginger, optional (to taste)
  • Freshly squeezed lemon juice, to taste



In a large nonstick skillet over high heat, bring ginger, garlic, tahini, maple syrup, liquid aminos and 2 cups water to a boil, stirring constantly. Reduce heat to medium-low and cook, stirring, until sauce thickens (6-8 minutes). Add frozen vegetables and red pepper flakes and cook for 6 – 8 minutes. Season with salt to taste.


Meanwhile, cook the noodles according to package instructions. Drain well in a colander.


Add the noodles to the sauce. Using tongs, toss the noodles to coat them with sauce. Garnish with scallions, everything bagel seasoning, pickled or powdered ginger & freshly squeezed lemon juice and serve.


Liquid Aminos are a liquid protein concentrate that’s made from soybeans. They’re often used as a gluten-free substitute for soy sauce. They have the unami factor — that pleasant, savory taste that makes many foods delicious.

Coconut Aminos is a salty, savory seasoning sauce made from the fermented sap of coconut palm and sea salt. The sugary liquid is used to produce a variety of food products. … It’s soy-, wheat- and gluten-free, making it a healthier alternative to soy sauce for those with certain allergies or food sensitivities.

Tahini is a condiment made from toasted ground hulled sesame. You may find it in the international or Kosher aisles, or among the nut butters or salad dressings.

This recipe is adapted from Forks Over Knives.

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