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Sesame Noodles Recipe Easy 15-Minute Homemade Dinner Idea

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A quick and easy sesame noodles recipe ready in just 15 minutes, featuring a flavorful sauce with toasted sesame oil, soy sauce, garlic, and a hint of sweetness. Perfect for busy weeknights or customizable with your favorite veggies and proteins.

Ingredients

Scale
  • 8 oz (225 g) spaghetti or thin noodles (soba, rice noodles, or ramen can be used)
  • 2 tbsp toasted sesame oil
  • 3 tbsp soy sauce (low-sodium recommended)
  • 1 tbsp rice vinegar
  • 1 tbsp honey or brown sugar
  • 2 cloves garlic, minced
  • 1 tsp grated ginger (optional)
  • 2 green onions, sliced
  • 1 tbsp toasted sesame seeds
  • ¼ tsp crushed red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 8 oz (225 g) of noodles and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Drain and rinse with cold water to stop cooking and cool slightly. Set aside.
  2. While noodles cook, heat a small dry skillet over medium heat. Add 1 tablespoon sesame seeds and toast, stirring frequently, until golden brown and fragrant (2-3 minutes). Transfer to a small bowl and set aside.
  3. In a mixing bowl, whisk together 2 tablespoons toasted sesame oil, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey or brown sugar, minced garlic, grated ginger (if using), and crushed red pepper flakes (if using) until smooth and glossy.
  4. Add the cooked and cooled noodles to the sauce. Toss gently but thoroughly with tongs or a large spoon to coat every strand. If sauce is too thick, add 1-2 teaspoons warm water to loosen.
  5. Mix in sliced green onions and sprinkle toasted sesame seeds on top. Toss gently and transfer to serving bowls. Serve warm or at room temperature.

Notes

Rinse noodles under cold water after boiling to stop cooking and prevent stickiness. Toast sesame seeds carefully to avoid burning. Use good quality toasted sesame oil for best flavor. Add protein separately and fold in after tossing noodles to avoid overcooking. For vegan version, substitute honey with maple syrup and use tamari instead of soy sauce for gluten-free needs. Leftovers keep well refrigerated for up to 3 days; reheat gently with a splash of water or sesame oil.

Nutrition

Keywords: sesame noodles, easy dinner, quick recipe, Asian noodles, sesame oil, garlic noodles, vegetarian, gluten-free option

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