Created By: Zuliya Khawaja, Plant-based chef and educator


  • 1 packet (250 g) Bgreen Brown Rice Angel Hair Pasta
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tbsp pure maple syrup or use 1 tsp coconut sugar
  • 1 teaspoon fresh grated ginger root or use powder
  • 1/2 teaspoon chili garlic sauce or sriracha
  • 2 cloves of garlic minced 
  • 1/4 teaspoon freshly-cracked black pepper
  • 1/2 cup thinly-sliced green onions
  • optional toppings: toasted sesame seeds, extra green onions. 


  1. Cook pasta according to package instructions in a large pot in a salted water. (3-5 min)

  2. Meanwhile, as the pasta is cooking, whisk together the soy sauce, rice vinegar, sesame oil, ginger, chili garlic sauce, maple syrup, garlic and black pepper together in a bowl until combined.

  3. Once the pasta is ready, drain it. 

  4. Heat up the wok and pour the sauce in the wok. Then immediately toss the pasta with the sauce and green onions until combined. Garnish with more sesame seeds. 

Chef's Notes:

Take Out Style Spicy Sesame Noodles made with gluten free brown rice pasta. 
These noods are so good, they will knock your socks off! Super easy and quick recipe under 20 min. I had these for dinner and couldn’t wait to share the recipe with you. 
Grab it right here and tag someone who loves noods. 😆
Take Out Style Spicy Sesame Noodles 


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