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Sesame & Ginger Noodles

Sesame & Ginger Noodles

Stir frys and pasta dishes are my go to meals when I'm in a hurry. They are super easy to make and usually taste great. And I usually have leftovers which is also a plus! This recipe has so much flavor! Takes a little more effort than just some spaghetti and tomato sauce, but totally worth it! And be careful, you may not have any leftover because it's so good!! Recipe video at the end of this post!



  • 4 oz rice noodles
  • 2/3 cup liquid aminos, tamari, or soy sauce
  • 2-3 tbs maple syrup
  • 2 tsp sriracha or other hot sauce
  • 1 inch knob of ginger, peeled then thinly sliced or grated
  • 2 tbs sesame seeds
  • 1 block firm tofu
  • 1 large carrot, thinly sliced
  • 1 bell pepper, thinly sliced
  • cilantro for plating (optional)


  1. Prepare rice noodles according to package instructions for a stir fry. Mine had to soak in hot water for 8-10 minutes
  2. Make marinade by combining liquid aminos, maple syrup, sriracha, ginger, & sesame seeds in a deep bowl
  3. Chop tofu into 1 inch cubes
  4. Place tofu in marinade & mix around to coat
  5. Let tofu sit for at least 10 minutes. The longer the better, you could even leave it over night
  6. Meanwhile, chop your veggies 
  7. Cook in a large pan or wok with a splash of water and cover for 3 minutes until tender
  8. Add in your tofu and all the sauce
  9. Let simmer for 2-3 minutes
  10. Add in the noodles into the pan and cook for an additional 3 minutes or until all the sauce is cooked down and obsorbed
  11. Serve right away or save for an additional flavor. I think this dish gets better as it sits! Perfect for leftovers...if you can wait :)
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