Whole Wheat Sesame Lomein

These “fake-out” Asian-inspired Whole Wheat Sesame Lomein noodles are so easy to throw together and a definite crowd-pleaser. Replace tofu with chicken breast and/or add 2 scrambled eggs if desired. Whole Wheat Sesame Lomein is like restaurant-style lomein but lightened up and eaten in the comfort of your own home.

Whole Wheat Sesame Lomein

Whole Wheat Sesame Lomein

This Whole Wheat Sesame Lomein comes together in a flash and will satisfy all your noodle cravings. Take-out without the guilt
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Servings 8


  • 1 pound whole wheat or buckwheat noodles , prepared according to package instructions, drained and set aside
  • 1 onion finely chopped
  • 2 cloves garlic , minced
  • 1 pepper finely chopped
  • 1 red bell pepper , seeded and finely chopped
  • 2 large carrots , cut in slivers or thick grate
  • 2 stalks celery , finely chopped
  • 1 cup snap peas or green beans whole or chopped per preference
  • 1 can water chestnuts , rinsed and drained then chopped
  • 1 can baby corn , rinsed and drained
  • 1 brick extra-firm tofu , see instructions below
  • 2 eggs , whisked, optional
  • green onions , white and light green parts chopped, optional
  • 2 Tbsp toasted sesame seeds , optional

For Sauce

  • 2 1/2 Tbsp sesame oil , separated
  • 2 Tbsp rice vinegar
  • 1/4 cup soy sauce
  • 2 tsp brown sugar


  • To prepare tofu, open package and drain liquid off. Wrap in several layers of paper towels or a lint-free dish towel and weigh down under a cast iron skillet for 2 hours, changing towels once mid-way. Once drained, cut in bite-sized cubes. If you are short on time, wrap brick in layers of paper towels after draining off water. Microwave 2 minutes, flipping once halfway through.
    Meanwhile, you can prepare the following: chop veggies, whisk eggs in a small dish, prepare noodles, and stir together ingredients for sauce in a separate dish, reserving 1 Tbsp of sesame oil for sauteeing. (So Sauce will contain 1 1/2 Tbsp)
    Heat 1 tbsp of sesame oil in a large frying pan or wok over medium to medium-high heat. Saute onion, garlic, carrots, pepper and celery for 3 minutes. Add tofu and stir-fry 3-5 minutes longer or until beginning to brown on both sides. Add whisked eggs and scramble for 1 minute.
    Turn heat down to low. Add in pasta, chestnuts, baby corn and sauce. Toss to evenly coat. Top with green onions and sesame seeds prior to serving if desired.
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