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Garlic Sesame Noodles Recipe
Ben Carraoli

Garlic Sesame Noodles Recipe

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer to serving bowls, and sprinkle with green onions and toasted sesame seeds if using. Serve hot or at room temperature.

Notes

  • 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.