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Vegan Sesame Chick'n with Noodles

I love a good stir fry with noodles. If you are not a rice noodle girl like me, you can use rice instead. This recipe is easy and can have it on the table in about 30 minutes.

(modified from Wellplated recipe)



Rice noodles (prepare according to package)

16 oz sesame meatless chick'n

1 red bell pepper (sliced)

3 cups mixed veggies of your choice

2 green onions (diced)

1/2 cup water

1/2 cup liquid aminos

3 tbsp Agave

1 tbsp rice vinegar

1 tbsp garlic (minced)

1 tsp ginger

1/4 tsp red pepper flakes

1 tbsp cornstarch(mix with tbsp of water)


Step 1- In a small pot over medium-high heat, combine water, liquid amino, agave, rice vinegar, garlic, and red pepper flakes. Stir until smooth. Bring to a boil, and add cornstarch mixture. Whisk until the sauce has thickened.

Step 2- In a large pan or wok over medium-high heat, add oil; once heated, add chick'n and liquid aminos—Cook meatless chick'n for about 4 to 6 minutes. Remove from pan.

Step 3- In the same large pan, saute vegetables until soft. Add chicken and cooked noodles to the pan. Coat with sauce. Sprinkle green onions and red pepper flakes.


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