30-Minute Sesame Noodles Recipe | Quick & Easy
Sesame Noodles are tossed in a delightful Asian sesame sauce full of garlic, ginger, sesame oil, and Tamari and then loaded with bell peppers. This easy and healthy gluten-free dinner recipe can be ready and on the table in under 30 minutes!
RECIPE:
INGREDIENTS:
12 oz. linguini or spaghetti gluten-free
3 bell peppers small, cut into thin strips
2 Tbsp. olive oil
½ tsp. salt
Sesame Sauce:
¼ cup soy sauce gluten-free, or Tamari sauce
1 ½ Tbsp. sesame oil toasted
1 Tbsp. olive oil
3 cloves garlic crushed
1 tsp. ginger paste or crushed fresh ginger
1 Tbsp. rice wine vinegar
2 Tbsp. coconut sugar or white sugar
1 tsp. chili garlic paste or Sriracha sauce
Toppings:
1 bunch green onions cut into 1-inch pieces
Sesame seeds toasted, optional
INSTRUCTIONS:
Bring a large pot of water to a boil and cook pasta according to package directions. (You want it to be al dente.)
In a large skillet or wok over medium heat add 2 tablespoons olive oil, bell pepper slices, and ½ teaspoon salt. Sauté for 7-9 minutes, or until peppers are tender.
While pepper and pasta are cooking, whisk together sesame sauce ingredients in a medium-sized bowl until combined. Add sesame sauce to skillet once peppers are cooked. Simmer sauce, while whisking occasionally, for 1 minute.
Add drained pasta to skillet and toss in sauce for 1-2 minutes over low heat.
Serve sesame noodles immediately with green onions and sesame seeds or refrigerate for 2 hours to serve cold. Enjoy!
Website:
FAST 10 MIN Weeknight Noodles | VEGAN CHINESE CHILI SESAME RECIPE
LAY HO MA everyone! This is definitely a recipe you will make again and again. Its delicious, easy, and only takes about 10min from start to finish. Join me in this episode and learn how to make an amazing Chinese sesame and chili tossed noodles - the perfect weeknight dinner. Let's begin
Ingredients:
1 tbsp white sesame seeds
2 tbsp soy sauce
1 tbsp black rice vinegar
1 tbsp sesame oil
2 tbsp chili oil
2 sticks green onion
1 tbsp ginger (minced)
90g noodles
1 bok choy
1/2 cup shimeji mushrooms
Directions:
1. Bring a pot of water to boil for the noodles
2. Heat up a sauté pan on medium heat. Add the sesame seeds
3. Toast the seeds for about 40 sec, then transfer to a mortar and pestle. Give the seeds a coarse crush
4. In a mixing bowl, combine the soy sauce, vinegar, sesame oil, chili oil fresh chopped green onion, finely chopped ginger, and the sesame seeds
5. Place the noodles in the boiling water and cook as per package instructions (refer to pg...for handmade noodles)
6. Roughly chop the bok choy. Add the bok choy and mushrooms into the boiling water with the noodles when the noodles have 1 min left
7. Strain out the water from both the noodles and veggies. Place them in a large mixing bowl
8. Pour in the sauce mix, and toss to combine
9. Serve with an extra drizzle of chili oil
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Pasta With Mushrooms And Green Beans - Vegetarian Recipe
Hello, friends! You want to become a vegetarian and you are wondering: what do vegetarians eat? Or are you already a vegetarian, but you want to find more vegetarian recipes, try something new?
Do you think that being a vegetarian is difficult and expensive?
On our channel you will find the answers to these questions!
Let's try together dishes of the vegetarian cuisine of the world.
Here you will find only delicious vegetarian dishes, healthy food, simple to prepare and affordable vegetarian recipes for both vegetarians (and vegans) and lacto-ovo vegetarians.
If you are not a vegetarian, but you are fasting, here you will find recipes of lenten dishes.
In this video you will learn how to make Pasta with Mushrooms And Green Beans.
Pasta with mushrooms (champignons) and green beans (French beans, string beans, snap beans, snaps) is a delicious and affordable dish for vegetarians.
Ingredients:
- Green (string) beans - 300g
- Mushrooms (champignons) - 300g
- Onion -1pc.
- Garlic - 3 cloves
- Hot chili pepper - 1/3 pc.
- Pickled cucumber - 1 pc.
- Vegetable oil - 2-3 tbsp.
- Soy sauce - 2-3 tbsp.
- Pasta - 300-400g
- Salt to taste
- Water - for cooking
Cooking:
Boil green beans. Finely chop all the ingredients. Fry the mushrooms until liquid evaporates, add green beans and other ingredients and leave to stew. At this time, boil pasta in salted water. Drain the water and add the cooked pasta to the mushrooms and green beans. Cover and simmer for 10 minutes. Done! Bon Appetit!
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Look, cook and taste with pleasure!
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Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (
Artist: (is modified)
Easy Veggie Spaghetti - With lots of fresh veggies!
Quick and easy vegetable spaghetti that tastes so good, you won't even realize it's loaded with nutritious veggies. This vegetarian pasta recipe has over 1 ½ pounds of vegetables. ⬇️ Recipe Ingredients are below ⬇️
• 12 ounces spaghetti or pasta of choice
• 4 tablespoons olive oil
• 1 cup (140 grams) chopped onion
• 2 medium zucchini, chopped (1/2 pound)
• 2 medium yellow squash, chopped (1/2 pound)
• 3 garlic cloves, minced (1 tablespoon)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 1 (28-ounce) can whole peeled tomatoes
• One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces (1 heaping cup)
• 2 to 3 teaspoons mushroom powder, optional, see notes
• 5 cups (1/2 pound) spinach leaves
• Handful fresh basil leaves, plus more for garnish
• Salt and fresh ground black pepper
• Parmesan cheese or nutritional yeast for serving
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VEGAN SUMMER SALADS | Good Eatings
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Summer salads for the win. Are you guys with me on the fact that summer time is for refreshing, crunchy, cooling foods? (Except for when it's raining of course.) In this video I'm sharing three easy and refreshing salads to enjoy in the summer sun. I really hope you will want to give them a go and enjoy this video!
Malin x
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Cheesy broiled sheet pan pasta with vegetables
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***RECIPE, SERVES 4-6***
8 oz (223g) cascatelli or other large pasta shape
1 lemon
2 lb (908g) brussels sprouts
2 carrots
2 shallots
4 oz (113g) thick diced pancetta (or any fatty cured meat, or none at all)
8 oz (223g) mozarella
8 oz (223g) ricotta
1 red chili
2 garlic cloves
panko breadcrumbs
pecorino or parmesan cheese
fennel seeds
thyme (or other fresh herb)
Start by making the breadcrumb topping. Zest the lemon, grate up a little pile or pecorino or parmesan cheese, thin-slice the chili, pick some thyme leaves, peel the garlic, and chop all of these ingredients into each other until fine. Combine with an equal quantity of panko and set aside. Save the rest of the lemon for later.
Grate the mozzarella and set aside. Prep the brussels sprouts by trimming off the stem ends and any decaying outer leaves and then quarter them. Slice the carrots thinly. Peel and chop the shallots.
Get a pot of salted water coming to a boil for the pasta. Lay the pancetta out on a sheet pan in an even layer, put it in the oven and turn on the broiler/grill. Get the pasta boiling — you'll cook it until it's a couple minutes away from being done, then drain and reserve.
When the pancetta has leaked out a lot of fat and it's about as crispy as you want it, pull the pan out, toss in the sprouts, carrots, fennel seeds, and enough salt for all the veg. Spread into an even layer and return to the broiler until the veg looks almost cooked.
Take the pan back out, toss in the drained pasta and about a third of the mozzarella. Use a spoon to drop the ricotta onto the pan in dollops. Scatter the remaining mozzarella across the top, avoiding the ricotta dollops (you want to leave them exposed on top so they brown). Do the same with the breadcrumb topping.
Return the pan to the broiler and cooked until brown and crispy on top. Squeeze lemon juice over everything and eat.