Spicy Sesame Noodles {Gluten Free, Vegan}

Happy happy Monday! For the next week I will be traveling all up and down the northern east coast.  Well, really just from NYC to Rhode Island, but still.  It’s a lot of driving which means not a lot of time for recipes or writing.  Thankfully I have amazing blends (blogging friends) who have offered to guest post and share their amazing recipes an and workouts with me.  

Today, my friend Mary Ellen from VNutrition graciously agreed to share one of her amazing meatless recipes with us for Meatless Monday.  She always amazes me with the yummy dishes she creates and her food photography always leaves me in awe.  Without further ado, here she is with a Spicy Sesame Noodle recipe!

Spicy Sesame Noodles {vegan, dairy free, gluten free} via @vnutrition

 I’ve been linking up with Annmarie for Meatless Mondays for a while now and I’m so honored that she has asked me to do a guest post for her blog this week!

I came up with a number of ideas when deciding what type recipe to do for this post but ultimately I decided on noodles but who doesn’t love noodles? Some of my most popular recipes at VNutriton are noodle dishes (like my Quick Curry Noodles -check them out if you’re a curry fan or would like to try an “intro” curry dish).

Spicy Sesame Noodles {vegan, dairy free, gluten free} via @vnutrition

Hopefully everyone likes these Spicy Sesame Noodles as much as my other noodles because I think they are so tasty, plus they are so easy to make. I know how hard it can be to get a healthy dinner cooked during hectic weeks so this recipe would be perfect when you need a quick meal that you can get on the table fast.

You might also like:  Green Garlic & Cashew Pesto Crusted Cod with Roasted Corn

These noodles are loosely based on the cold sesame noodles that you can get at Asian restaurants but I heated them up both flavor and temperature-wise. While I enjoy regular sesame noodles I always put a little hot sauce on them and I figured why not re-create a gluten-free spicy version?

Spicy Sesame Noodles {vegan, dairy free, gluten free} via @vnutrition

Spicy Sesame Noodles {vegan, dairy free, gluten free} via @vnutrition

I was going to offer the noodles on their own but then I thought tempeh would be a great way to add protein and make it a full meal. You might be wondering what tempeh is – I didn’t know myself until a few years ago. Tempeh is a fermented version of soybeans and actually contains more fiber and protein than tofu because it is less processed. Most health food stores like Whole foods will have tempeh and many large mainstream grocery stores carry it now – I have found some at my local Stop and Shop.

The tempeh has sort of a nutty flavor that works well in this dish. It cooks in about 5 minutes when broken up in small pieces. The tempeh has an almost ground sausage kind of texture so if you’re cooking for omnivores, they might really like it as well. This whole meal comes together in about 10-15 minutes. Add a nice salad on the side and you’re all set for dinner!

Spicy Sesame Noodles {vegan, dairy free, gluten free} via @vnutrition

Spicy Sesame Noodles {vegan, dairy free, gluten free} via @vnutrition


Spicy Sesame Noodles with Tempeh


10oz gluten free noodles (I used spaghetti)
1 package of tempeh
1 TB oil or coconut oil
1 TB tamari
1/4 tsp red pepper flakes (optional but tasty!)
2 TB sesame seeds (I used black but white it fine too)
3 scallions chopped
Spicy Sauce
1/3 C tahini
1/4 C tamari (or soy sauce if not gf)
1/2 C vegetable broth (and more if needed)
1/2 tsp powdered ginger
1/2 tsp onion powder
2 cloves of garlic, minced
1 TB maple syrup
2 TB sriracha (or other hot sauce)
2 TB rice wine vinegar (can substitute apple cider vinegar)
  1. Cook noodles to package directions.
  2. While noodles are cooking, put tempeh block in a bowl and kind of mash it with a fork until crumbly.
  3. Add oil to large pan. Once heated, add tempeh crumbles and tamari and cook for about 5 minutes until heated and browned.
  4. Add all sauce ingredients to a bowl and stir until smooth. 
  5. When noodles are cooked, add them to a large bowl with the sauce. Add in tempeh and mix. 
  6. Top with sesame seeds and scallions. 
You might also like:  Meatless Monday: Parmesan Roasted Acorn Squash



I hope you enjoy the recipe! If you’re looking for more healthy veg-based food come over and visit me at VNutrition and if you have a vegan recipe, please linkup for Healthy Vegan Fridays!

 Have a recipe to share? Be sure to linkup with myself and Running On Happy

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This post is also linked up with Confessions of a Mother Runner and A Whisk and Two Wands for Meatless Monday.

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!


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