Sesame Vegetables with Rice Noodles is a comforting, Asian-inspired dish that’s simple to make and perfect for cooler weather. I often turn to this recipe when I want a warming, flavorful meal that also helps get a variety of vegetables onto the table. The homemade chili garlic stir-fry sauce brings bright, savory heat, and a hint of sesame oil gives the finished dish that toasted, takeout-style aroma.

Sesame Vegetables with Rice Noodles

This stir-fry is a great way to use up vegetables you have on hand. I used carrots, sugar snap peas, cabbage, onion, shiitake mushrooms, and broccoli, but you can mix and match based on what’s in your fridge. Bell peppers, baby corn, or bok choy would all work well. The recipe is also flexible with protein: add diced chicken, shrimp, scallops, tofu, or leftover cooked pork. Cook the protein separately and fold it into the noodles at the end so everything stays tender and well-textured.

To get the best results, heat your wok or large skillet until very hot before you begin cooking. Use a neutral oil like canola for high-heat cooking and add a teaspoon of sesame oil for flavor—just a little goes a long way and gives the dish a toasty finish that mimics restaurant-style stir fries. Stir-fry vegetables in small batches so they sear quickly and retain crisp-tender texture instead of steaming.

Follow the package directions for your rice noodles. Some brands require soaking in hot water, while others recommend a brief boil or direct stir-frying. Drain the noodles well before adding them to the wok to avoid excess moisture. After the noodles have had a quick stir-fry to warm through, return the cooked vegetables and protein, pour in the sauce, and let it bubble briefly to thicken. Toss gently but continuously until the sauce evenly coats the ingredients.

Serve hot, garnished with toasted sesame seeds and an extra drizzle of sesame oil if desired. This dish reheats well and makes excellent leftovers—store in an airtight container in the refrigerator and reheat gently on the stovetop to preserve texture.

Yield: 6 servings

Sesame Vegetables with Rice Noodles

Easy Asian-inspired stir-fry that’s lower mess than rice and full of vegetables and flavor.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

4–5 cups sliced mixed vegetables (carrots, sugar snap peas, cabbage, onions, shiitake, broccoli, or your choice)
1 package rice noodles, prepared according to package directions
2 cups protein of your choice (diced chicken, shrimp, scallops, tofu, or cooked pork)
3–4 tablespoons canola oil, divided
1 teaspoon sesame oil, divided
Toasted sesame seeds, for garnish

Spicy Chili Garlic Stir Fry Sauce

4 tablespoons soy sauce
4 tablespoons water
2 tablespoons mirin
1 teaspoon sesame oil
2 teaspoons minced garlic
2 teaspoons chili garlic sauce (adjust for heat preference)
1 teaspoon sriracha (optional)
2 tablespoons brown sugar
½ teaspoon ground ginger
1½ tablespoons cornstarch
1 teaspoon canola oil

Instructions

Prepare rice noodles according to package directions, drain well, and set aside.
Heat a couple teaspoons of canola oil plus a few drops of sesame oil in a wok or large skillet over high heat. Stir-fry vegetables in small batches until crisp-tender; remove and keep warm.
Using small amounts of oil and a drop of sesame oil as needed, stir-fry your chosen protein in batches until cooked through; remove and set aside.
Add the prepared noodles to the hot wok and stir-fry briefly to heat through and give them a little color.
Whisk together all sauce ingredients in a separate bowl until smooth and set aside.
Return vegetables and protein to the wok with the noodles, pour the sauce over the top, and let it bubble for a minute so the cornstarch can thicken. Toss gently and continue stirring until the sauce is fully thickened and evenly coats everything.
Transfer to a large serving platter, garnish with toasted sesame seeds, and serve immediately.

Notes and Tips

Stir-fry in small batches and let the wok reheat between batches to achieve a good sear and avoid steaming the ingredients.
If you prefer a milder sauce, reduce or omit the chili garlic sauce and sriracha; the dish will still be flavorful from the soy, mirin, garlic, and sesame.
For a gluten-free version, use tamari or a gluten-free soy sauce and check that your rice noodles and other condiments are certified gluten-free.
Leftovers keep well refrigerated for 2–3 days. Reheat gently in a skillet over medium heat, adding a splash of water or soy sauce if the noodles have absorbed too much sauce.

Nutrition Information

Amount per serving (estimate)

Calories: 711 • Total Fat: 15g • Saturated Fat: 2g • Cholesterol: 5mg • Sodium: 909mg • Carbohydrates: 99g • Fiber: 29g • Sugar: 25g • Protein: 45g

Nutrition data is an estimate. For medical or dietary tracking, consult a trusted nutrition resource.