Garlic Sesame Noodles
Equipment
- Small pot
Ingredients
Noodles
- 8 oz noodles of choice such as spaghetti, ramen, or wheat noodles, I used instant ramen.
Garlic Sesame Sauce
- 2 tbsp sesame paste, or tahini
- 1 tbsp dark soy sauce
- 1½ tbsp light soy sauce
- 2 cloves garlic, minced
- 1 tsp freshly grated ginger
- 1 tbsp rice vinegar
- 2 tsp sugar
- 2 tbsp reserved noodle water
Optional Garnish
- Chili flakes
- Sesame seeds
- Sliced scallions
Instructions
- Boil your noodles according to package instructions until al dente. Before draining, reserve a few tablespoons of the noodle water.
- In a bowl, combine sesame paste, dark soy sauce, light soy sauce, minced garlic, grated ginger, vinegar, sugar, and a few tablespoons of the reserved noodle water. Mix thoroughly until smooth and creamy.
- Add the drained noodles to a large bowl and pour the sauce over the top. Toss well until every strand is evenly coated and glossy.
- Place your noodles in a serving bowl. You can optionally garnish with chili flakes, sesame seeds, and scallions.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
Why These Garlic Sesame Noodles Are My Weeknight Reset Meal
These Garlic Sesame Noodles are my go-to weeknight meal when I don’t know what to make, and I really mean it! The flavor is so robust and rich without needing to really cook a ton, and it’s the kind of bowl you can eat and not feel super weighed down after. The sesame gives the sauce its signature roasted flavors and is balanced by the rice vinegar and soy sauce. The garlic and ginger also give those noodles that extra boost of flavor, and they even cook slightly when mixed with the hot noodles, which gives it this amazing aroma. These Garlic Sesame Noodles are a dish that when eating seems complex, but it’s just as easy to make as instant ramen!
How Texture Makes These Garlic Sesame Noodles Better Than Takeout
When people talk about texture, it’s usually about the solid ingredients in the bowl, like the noodles or the vegetables, but in these Garlic Sesame Noodles, the sauce is actually the texture that is highlighted. The trick is to make the sauce thick enough to really cling to each strand of noodles, but not too thick as to where it becomes to rich to eat. Because the noodles are tossed while they are still somewhat warm, they absorb just enough flavor from the sauce to have the sauce’s flavor penetrate the noodle instead of just coating it. The consistency of the sauce is crucial and often an overlooked aspect when it comes to a noodle dish, and I think these Garlic Sesame Noodles nail that consistency perfectly.
What You’ll Need To Make Garlic Sesame Noodles
Noodles
- 8 oz noodles of choice such as spaghetti, ramen, or wheat noodles, I used instant ramen.
Garlic Sesame Sauce
- 2 tbsp sesame paste or tahini
- 1 tbsp dark soy sauce
- 1½ tbsp light soy sauce
- 2 cloves garlic, minced
- 1 tsp freshly grated ginger
- 1 tbsp rice vinegar
- 2 tsp sugar
- 2 tbsp reserved noodle water
Optional Garnish
- Chili flakes
- Sesame seeds
- Sliced scallions
How to Make Garlic Sesame Noodles
Bring a pot of salted water to a boil and cook the noodles until al dente according to package instructions. Reserve a few tablespoons of hot noodle water before draining the noodles.
Stir together the sesame paste, dark soy sauce, light soy sauce, minced garlic, grated ginger, rice vinegar, sugar, and reserved noodle water until smooth and creamy.
Add the drained noodles to a large bowl while still warm. Pour the sauce over the noodles. Toss thoroughly until every strand is evenly coated and glossy.
Transfer to serving bowls while warm. Optionally garnish with sesame seeds, scallions, and chili flakes.
Tips and Variations
For a thinner sauce, add more reserved noodle water gradually until the texture turns to the texture you would like.
If you like you Garlic Sesame Noodles extra spicy, stir the chili flakes directly into the sauce before tossing together.
For deeper sesame flavor, increase the sesame paste slightly while adding the same amount of noodle water to maintain the same consistency. .
Frequently Asked Questions
Can I use peanut butter instead of sesame paste?
Yes, but the flavor will be more like peanut butter and be slightly sweeter and thicker, so you may need extra noodle water!
Why is noodle water important?
The starch in the water helps emulsify the sauce and bind it to the noodles, creating a smoother sauce.
Can I make this ahead of time?
You can refrigerate leftovers and reheat in the microwave with a bit of water to get that creamy texture.
What to Make Next
Want to make even more noodles? Try my Beef Chow Fun!
Need another easy dish to cook on the weeknights? Make my Japanese Ground Beef Curry!
Craving a stir fry dish? You’ll love my Pad Kra Pao!
