Do Share Recipe

Garlic Sesame Noodles Recipe | Quick, Flavorful & Easy Meal

I just whipped up a batch of garlic sesame noodles in my kitchen, and I have to tell you—I devoured half the bowl before I even thought about snapping a photo. The sauce is deeply savory and nutty, the noodles are perfectly tender, and the veggies add a fresh crunch. It’s a dish I’ll definitely make again (and often).

If you love bold flavors with minimal fuss, this garlic sesame noodles recipe is going to become one of your go-to meals. You can also enjoy similar quick and delicious recipes like Savory French Toast Recipe for a breakfast twist.

Ingredients

Here’s what I used (and why each ingredient matters):

8 oz (≈ 225 g) Explore Cuisine chickpea spaghetti (or your preferred noodle)
2 tsp vegetable oil — for stir-frying veggies
1 red bell pepper, thinly sliced — adds sweetness and color
1 carrot, cut into matchsticks — provides crunch and natural sweetness
1 head broccoli, cut into bite-sized florets — balances flavors and adds nutrition
2 green onions (scallions), thinly sliced (optional, for garnish)
1 tbsp toasted sesame seeds (optional, for garnish)

For the sauce:

¼ cup low-sodium soy sauce — gives the umami base
4 cloves garlic, minced — key for that punchy garlic flavor
2 tbsp coconut sugar (or brown sugar) — to balance the saltiness
1 tbsp chili-garlic sauce or sriracha — optional heat
1 tbsp hoisin sauce — adds a touch of richness and depth
1 tbsp toasted sesame oil — for that fragrant, nutty sesame flavor

Note: serves 4 servings

Variations

You can tweak this recipe to match your diet or flavor preferences:

Dairy-free / vegan: The original is already vegan, so no changes needed.
Gluten-free: Use gluten-free tamari instead of soy sauce, and use gluten-free noodles.
Sugar-free: Substitute coconut sugar or brown sugar with a few drops of liquid stevia or erythritol (adjust to taste).
Extra protein: Add tofu cubes, edamame, or grilled shrimp on top. You could even pair it with a protein-packed dish like Buffalo Chicken Nuggets Recipe for a full meal.
Crunch & texture add-ons: Toss in chopped peanuts, cashews, or crushed seaweed for extra bite.
Spice lovers: Increase the chili-garlic sauce or add a dash of crushed red pepper flakes.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Equipment You Need

Large pot — to boil the noodles
Large skillet or wok — for stir-frying veggies and combining everything
Knife and cutting board — to prep vegetables
Mixing bowl and whisk (or fork) — to combine your sauce
Colander or strainer — to drain the noodles

How to Make Garlic Sesame Noodles

Prepare the noodles

Boil a large pot of water and cook your noodles according to package instructions. Once done, drain and rinse under cold water to stop cooking and prevent sticking.

Whisk together the sauce

In a small bowl, combine soy sauce, garlic, coconut sugar, chili-garlic sauce, hoisin, and sesame oil. Taste and tweak balance if needed—more sugar, more heat, or more soy.

Stir-fry vegetables

Heat the vegetable oil in your skillet or wok over medium-high heat. Add bell pepper and carrot first; cook, stirring, about 3 minutes until starting to soften. Then toss in broccoli and stir a couple more minutes until bright green and crisp-tender.

Combine noodles and sauce

Add the drained noodles into the skillet with the veggies. Pour your sauce over, fold gently to coat everything evenly. Let it cook for another 2–3 minutes until heated through and the sauce slightly thickens.

Garnish and serve

Transfer to serving bowls, and sprinkle with green onions and toasted sesame seeds if using. Serve hot or at room temperature.

Additional Tips for Making This Recipe Better

I like to prepare all vegetables and sauce ahead of time—when things heat up, you don’t want to scramble.
I always give the sauce a quick taste before combining; sometimes I add a splash more soy or a pinch more sugar for balance.
I avoid overcooking the broccoli—bright, firm florets add texture and contrast.
I sometimes reserve a splash of pasta water to loosen the sauce if things get too thick.
I use freshly minced garlic (never jarred) to capture that sharp, vibrant garlic flavor.

How to Serve Garlic Sesame Noodles

Serve the noodles in shallow bowls to showcase the vegetables and sauce. Garnish with extra sesame seeds and finely chopped green onions for visual contrast. If you want a splash of color, a few ribbons of carrot or red chili slices on top work beautifully. You can also serve it alongside a simple cucumber salad or steamed greens to round out the meal.

Nutritional Information

Here’s a rough breakdown per serving (based on the original recipe):

Calories: ~405 kcal
Protein: ~17 g
Carbohydrates: ~58 g
Fat: ~13 g

Make Ahead and Storage

Refrigeration & Reheating

You can store leftover noodles in an airtight container in the fridge for up to 4 days. When reheating, add a splash of water or oil and warm gently in a pan to revive the sauce’s texture.

Freezing

While I don’t personally freeze noodle dishes (they can get mushy), you could freeze the sauce separately for up to 2 months. Thaw, reheat, and toss with freshly cooked noodles.

Restoring

If the sauce seems thick after storage, loosen it with a little warm water or a bit of extra soy sauce. Gently stir to redistribute the flavors before serving.

Why You’ll Love This Garlic Sesame Noodles Recipe

Here are a few reasons I find this dish irresistible:

It’s super quick to make—20 minutes or less from start to finish.
It’s highly customizable—you can swap noodles, adjust sweetness/heat, or load it with protein.
It strikes a great balance of flavors—savory, nutty, a bit sweet, and mildly spicy.
It works as a meal prep favorite—delicious hot or cold over a few days.
It’s plant-based and crowd-pleasing—many people can enjoy it regardless of diet.

When I made this, I really felt like I beat takeout at its own game—simple, satisfying, and full of flavor. Try it once, and I bet it’ll become one of your favorite noodle recipes too. Let me know how it turns out or if you put a twist of your own on it!

Ben Carraoli