Asian Spaghetti with Garlic Sesame Sauce

This satisfying Asian Spaghetti features tender noodles, crisp vegetables, and a savory garlic sesame sauce. It's easy to customize and tastes like takeout... but fresher and healthier! (Vegan with gluten-free and oil-free options.)

This Asian Spaghetti comes together quickly for an easy weeknight meal that tastes like takeout... but fresher and healthier!

It features tender noodles and crisp vegetables like snow peas, mushrooms, broccoli, carrots, and green onion. Then it's all tossed with a savory garlic-sesame sauce.

Best of all, it's easy to adapt with your own favorite vegetables. I really enjoy this particular combination of veggies for taste and texture, but change it up however you'd like or with whatever you have on hand. You can serve it warm from the pan, or enjoy the leftovers cold for lunch!

Ingredients for Asian Spaghetti

For this recipe, you'll toss together in a large skillet or wok:

• Spaghetti pasta: Use gluten-free if desired. Or you can swap angel hair pasta, ramen noodles, lo mein noodles, rice noodles, etc. (I've made this using three cakes of Lotus Food millet and brown rice ramen which is great too.) You'll also reserve a couple tablespoons pasta water to whisk into the sauce. This helps it cling to the noodles better.
• Mushrooms: I like cremini, but white button, Portobello, or shiitake would be fantastic too.
• Carrots: You'll need about 1.5 cups shredded carrot, which is about 4 ounces. For convenience, I buy pre-shredded carrot from the produce section. But you can shred or julienne your own.
• Broccoli: You'll need 2 cups broccoli florets for this recipe. (I love how these soak up the sauce and become super flavorful!)
• Snow peas: These add delicious, snappy crunch to the dish. But if you can't find them, substitute sugar snap peas or even frozen sweet green peas.
• Green onions (scallions): Or substitute red onion for a stronger flavor.
• Tamari: Or substitute soy sauce, but I use tamari for gluten-free. Be sure to use low sodium if desired. Coconut aminos could also work.
• Rice vinegar: I use unseasoned which doesn't contain added salt or sugar.
• Toasted sesame oil: This adds vibrant sesame flavor to the dish, but you can simply omit for an oil-free version if desired.
• Pure maple syrup: Just a teaspoon of natural sweetener helps balance the flavors in the sauce.
• Fresh garlic cloves
• Fresh ginger: Add more or less to your taste.

Customizing

Vegetables: Swap in other veggies like red bell pepper, asparagus, baby bok choy, zucchini squash, water chestnuts, Napa cabbage, or red cabbage for a bright pop of color. Fresh greens like baby spinach can be added at the end of cooking time as well.

Add more protein: Add edamame, tofu, tempeh, or your favorite vegan chicken. For tofu options, I like Easy Baked Tofu or this Asian Garlic Tofu or Teriyaki Baked Tofu for saucier options.

Sauce: Adjust the sauce flavors however you see fit, adding more or less tamari, garlic, and ginger. You can also add hoisin sauce for more flavor. For heat, add a pinch of cayenne pepper or red pepper flakes.

Serving

Warm or cold: I think it tastes great both warm and cold, so the leftovers are a perfect take-along lunch with no need to reheat in the microwave (unless you prefer it)!

Toppings: Garnish your bowl with sesame seeds (white or black), mung bean sprouts, or red pepper flakes before serving.

Storing

After cooled, store leftovers in an airtight container in the refrigerator. I find they keep for about 3-4 days. Gently reheat in the microwave if you wish. I often add a splash of water to help rehydrate and soften the noodles before microwaving.

For more inspiration, also browse all easy vegan dinner recipes.

If you're enjoying this Asian Spaghetti recipe, also check out:

• Portobello Fajitas
• Easy Peanut Noodles
• Broccoli Cashew Stir Fry
• Broccoli with Asian Garlic Sauce

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