I love a big bowl of flavorful noodles. I like them even more if they’re quick and easy. I mastered peanut noodles – on of my all time faves – and even made a quick chicken pho recipe for weeknights that uses rotisserie chicken. But, now I’ve found a new favorite – easy sesame noodles. They’re a quick and satisfying dinner or and a great option for a packed lunch since they can be eaten cold.
Sure you could throw some veggies in, or even serve the noodles with a little bit of grilled chicken, but why bother when these sesame noodles are pure perfection on their own?
Here’s what you’ll need to make these easy sesame noodles
How do I make sesame noodles?
Cook the noodles according to package directions. To make these easy sesame noodles, I used whole wheat spaghetti, cooked according to the package directions. Make sure you salt your water to flavor the noodles, and cook them to al dente. If you want to use different noodles, that’s totally fine. Just use enough for 4 servings and follow the package instructions for cooking.
Make a quick sesame sauce. Heat a saucepan to medium-high. Add olive oil, garlic, ginger and crushed red pepper. Simmer the garlic until it’s nice and fragrant. Then, add the honey, vinegar, soy sauce and sesame oil. Simmer the sauce on low until the noodles are cooked.
Toss noodles with sauce and garnish. Drain the noodles and toss the with the sesame sauce. You can do that in the original post or in a large serving bowl (you choose). Before serving, garnish with lots of green onion and smoked or toasted sesame seeds. I prefer the smoked because they’re black and that adds visual interest, but you can definitely use plain, toasted sesame seeds, too.
These are the sesame seeds I use. The black smoked ones are my favorite and I love that they come in a little shaker.
Are sesame noodles gluten free?
While these sesame noodles are naturally dairy free and vegetarian, this recipe isn’t gluten free. You could easily make it gluten free by using rice or buckwheat noodles and swapping the soy sauce for some tamari sauce. It would be equally good.
If you want to make these completely vegan, you can swap the honey for brown sugar (or even coconut sugar).Print
- 8 ounces whole wheat spaghetti
- 2 tablespoons olive oil
- 1 teaspoon garlic
- 1 teaspoon ginger
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon toasted sesame oil
- 4 green onions, thinly sliced, for garnish
- Smoked sesame seeds, for garnish
- In a large stockpot with salted water, cook spaghetti according to package directions for al dente.
- While the spaghetti is cooking, heat a saucepan to medium-high. Add olive oil, garlic, ginger and crushed red pepper flakes. Sauté until fragrant. Add remaining ingredients and reduce heat to low. Simmer until spaghetti is cooked.
- Drain spaghetti and toss with sauce to evenly coat.
- Garnish the sesame noodles with green onion and sesame seeds before serving.
- Serving Size:
- Calories: 323
- Sugar: 5.3 g
- Sodium: 219.7 mg
- Fat: 13 g
- Saturated Fat: 1.9 g
- Carbohydrates: 47.6 g
- Fiber: 6.6 g
- Protein: 8.7 g
- Cholesterol: 0 mg
Published: January 16, 2019. Updated: April 2, 2022.
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