15 Minute Garlic Sesame Noodles Recipe

Ben Carraoli

15 Minute Garlic Sesame Noodles Recipe

I remember the first time I made these garlic sesame noodles—it was love at first bite! The rich, nutty flavor of sesame combined with garlic made it so irresistible. I loved how quickly it came together, making it perfect for a busy weekday lunch or a fast dinner.

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Prep Time 5

Cook Time 10

Ingredients Method Notes

Ingredients

Rice noodles – 8 oz. I prefer brown rice noodles because they hold up well when stored and have a pleasant chewiness.
Tahini – 3 tablespoons or Chinese sesame paste for a stronger toasted flavor.
Natural peanut butter – 2 tablespoons make sure it’s unsweetened and just peanuts for the purest taste.
Soy sauce – 3 tablespoons gluten-free tamari works great if avoiding wheat.
Rice wine vinegar – 1 tablespoon adds a subtle tang; Chinese black vinegar is a bolder alternative.
Toasted sesame oil – 1 teaspoon gives depth and authentic nutty aroma.
Maple syrup – 1 tablespoon balances the flavors with gentle sweetness.
Garlic – 2 cloves minced for a punchy aromatic taste.
Ginger – 1 teaspoon freshly grated, adds warmth and complexity.
Water – 2–4 tablespoons to thin the sauce to your desired consistency.
Edamame – ½ cup thawed, adds protein and a pop of color.
Vegetables – 1 cup shredded carrots cabbage, or cucumbers for crunch and freshness.
Toasted sesame seeds – 1 teaspoon for garnish and extra flavor.

Method

I like using rice noodles because they rehydrate so quickly. Just pour boiling water over them in a large bowl and cover. For the edamame, I thaw it in hot water for a few minutes, which makes it ready to mix in without cooking.
Using a vegetable peeler is my favorite trick for shredding carrots and cucumbers quickly. I also sometimes run a cabbage wedge along the peeler to create delicate shreds. You can use a food processor if you’re short on time.
I mix tahini, peanut butter, soy sauce, rice wine vinegar, sesame oil, maple syrup, garlic, and ginger in a small bowl. I slowly add water until it’s creamy and smooth. Taste as you go; you can tweak sweetness, saltiness, or tanginess to your preference.
Once noodles are drained and veggies are ready, I toss them in a large bowl with the sauce. Finally, I sprinkle toasted sesame seeds on top and give it a gentle mix. Fresh herbs or scallions make a lovely garnish for a pop of color and flavor.

Notes

I always use fresh garlic and ginger; it makes a huge difference in aroma.
Toasting sesame seeds before adding them enhances their nutty flavor.
If I have extra time, I grind the seeds slightly in a mortar for an even richer taste.
Pre-shredded veggies save time but still keep the crunch.
Adding a splash of lime juice brightens the overall flavor just before serving.