Stir fried veggies and noodles with tofu is one of my favourite weeknight meals as it’s so quick and easy. This recipe has a delicious and creamy sauce made with tahini. I used aubergine and mushrooms in this recipe as the flavours play really well with sesame. Keep reading to learn how to make my sesame noodles!

You can use any noodles you like – rice noodles and udon noodles work really well but today I used Soba noodles. Soba noodles are made from buckwheat and are surprisingly high in protein. Containing around 17g per 100g they also contain all nine essential amino acids. You can find them in most supermarkets these days.

The most important ingredient in this recipe, in my opinion, is the tahini. It makes this sauce rich and creamy. I suggest using a high-quality tahini – it should be very runny. Some supermarket tahini can be almost cement-y. My favourite brand of tahini is this one. It comes in a huge tub so is great value for money.

As with the noodles, feel free to use whatever veggies you have on hand. I’ve used aubergine and mushroom but this sesame noodles recipe works great with broccoli, bell peppers, green beans, cabbage, pretty much anything!

Making the Sesame Noodles

Start by making the sauce. Simply whisk together all of the sauce ingredients in a bowl. I added 2 tbsp water to thin out to my desired consistency. You may need to add more or less depending on what tahini you’ve used.

Set the sauce aside, and prepare your noodles. If you’re using buckwheat, rice or soba noodles you can set them to a boil while you prepare the vegetables for the stir fry.

Heat up 1 tbsp sunflower oil in a pan and add the cubed tofu. Cook this well until all the sides of the tofu have turned golden. Set the tofu aside and then add the rest of your veggies to the pan.

Once the vegetables have cooked, add the cooked noodles and sauce. Cook for a few minutes to incorporate all of the flavours. Serve immediately with an extra sprinkling of sesame seeds and spring onion.

For more tofu recipes, click here!

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Sesame Noodles with Tofu

Servings 2

Ingredients

Sesame Sauce

3 tbsp Tahini
2 tbsp Soy Sauce
1 tbsp Rice Vinegar
1 tbsp Sesame Oil
1 tbsp Maple Syrup
1 tbsp Sesame Seeds
2 tbsp Water

Stir Fry

125 g Noodles (dry, I used Soba)
1 tbsp Sunflower Oil
300 g (1 package) Tofu
1 Aubergine
300 g (1 package) Mushrooms

To Serve

1 tbsp Sesame Seeds
Spring Onion (Scallions)

Instructions

Make the Sauce

Whisk together all of the sauce ingredients in a bowl.

Cook the Noodles

Cook the noodles according to package instructions.

Make the Stir Fry

Cube the tofu and add to a hot pan with oil. Cook until all sides of tofu are golden.
Set tofu aside on some kitchen towel to absorb excess oil.
Add in the mushrooms and aubergine to the pan and cook fo 5-10 minutes, until the aubergine is tender and mushrooms are cooked through.
Add the noodles and tofu once all the vegetables are cooked
Add the stir fry sauce to the pan and cook for another 2-3 minutes.
Serve immediately, add a sprinkle of sesame seeds and spring onion on top.