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Delicious vegan sesame noodle salad with carrots, red cabbage, tofu and fresh herbs - to be enjoyed warm as a quick dinner or cold on a buffet or as a packed lunch
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course mains, Quick & easy meals, Rezepte
Cuisine Fusionsküche
Servings 2


  • 9 oz. / 250 g Asian noodles
  • 1 carrot
  • 3 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 1 tablespoons tahini
  • some plant oil
  • 1 chopped onion
  • 1 chopped garlic clove
  • 1 tablespoon chopped ginger
  • 1/2 smoked tofu cut in cubes
  • red cabbage
  • 1 tsp sesame seeds
  • about 1/4 teaspoon crushed red pepper flakes
  • parsley or cilantro


  • Cook noodles according to instructions.
  • Cut the carrots into blossoms if you like or just slice them.
  • Mix soy sauce, maple syrup and tahini in a big bowl. Add noodles, stir well and set aside.
  • Sauté onions, garlic and ginger, then add carrots and tofu. Sauté for a few minutes at moderate heat, then add noodles and stir-fry for another few minutes.
  • Garnish with red cabbage, sesame seeds, red pepper flakes and parsley or cilantro.


Keyword buffet, weeknight dinner
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