Vegetarian Orange Sesame Noodles

This fully vegetarian (and easily vegan) version of orange noodles is packed with fresh veggies and optional crispy tofu for protein. The tangy-sweet orange sauce clings perfectly to the noodles—ready in about 30 minutes and delicious warm or cold.

Ingredients (Serves 4)

For the noodles:

• 8-12 oz noodles (soba, udon, rice noodles, ramen, or spaghetti—use gluten-free if needed)

• 14 oz extra-firm tofu, pressed and cubed (optional, for protein)

• 2 tbsp sesame oil (or neutral oil)

• Veggies: 2 cups broccoli florets, 1 bell pepper (sliced), 1 carrot (julienned), 1 cup snap peas or edamame, handful of mushrooms (optional)

For the orange sauce:

• Juice and zest of 2-3 oranges (about ¾ cup juice)

• ¼ cup tamari or soy sauce (use tamari for gluten-free)

• 2-3 tbsp maple syrup, agave, or brown sugar

• 2 tbsp rice vinegar

• 2 tbsp sesame oil

• 2 garlic cloves, minced

• 1-inch fresh ginger, grated

• Optional: 1-2 tsp chili paste, sriracha, or red pepper flakes for heat

Garnishes:

• Toasted sesame seeds

• Chopped green onions

• Crushed peanuts or cashews

• Fresh cilantro

Instructions

1. If using tofu: Press to remove excess water, cube, and pan-fry in 1 tbsp sesame oil until crispy (8-10 minutes). Set aside.

2. Cook noodles according to the package. Drain and rinse under cold water for cold noodles or keep warm.

3. Whisk together all sauce ingredients. Taste and adjust sweetness/heat.

4. Heat remaining sesame oil in a large pan/wok over medium-high. Stir-fry veggies (starting with harder ones like carrots/broccoli) until tender-crisp (5-7 minutes). Add garlic and ginger for the last minute.

5. Add noodles, sauce, and tofu (if using) to the pan. Toss until everything is coated and the sauce thickens slightly (2-4 minutes). Add a splash of water or extra orange juice if needed.

6. Serve topped with garnishes. Enjoy warm as a stir-fry or chill for a refreshing salad!

This veggie-loaded take is bright, nutritious, and customizable—perfect for meat-free meals!