Sesame Garlic Ramen Noodles Recipe
We crave flavorful noodles. You know the ones — the sticky, sweet noodles that are ideal for slurping. If you do too, this is the recipe for you.
Recipe developer and health coach Miriam Hahn brings us this recipe for sesame garlic ramen noodles. The best part about this meal is that it's a quick one, meaning you can go from simply craving to eating in under 15 minutes. All you need are the noodles and a handful of ingredients to make the sauce and you will be slurping in no time.
Hahn tells us, "I make these super frequently! They are super easy and the ingredients are pantry staples I always have on hand. They are great for lunch or dinner!" She notes, "If you want to make these ramen noodles a complete meal you can add in some cooked chicken, fish, tofu, or tempeh. Edamame works well here too."
Gather your ingredients
To make these sesame garlic ramen noodles, you can start by gathering your ingredients. For this recipe, you will need uncooked ramen noodles, soy sauce, vegetable broth, coconut sugar, rice vinegar, sriracha, sesame oil, water, garlic, ginger, scallions, and sesame seeds.
Boil the ramen noodles
Hungry? Lucky for you, ramen noodles cook quickly. You'll have a meal ready in no time. Hahn says, "Ramen noodles cook so much quicker than pasta and make a good base for other things you may be serving." Bring a large pot of water to a boil and add the noodles. After about 4 minutes, drain and rinse them with cold water.
Mix up the flavorful sauce
Next, it's time to make the sauce. In a small bowl, add the soy sauce, broth, coconut sugar, rice vinegar, and sriracha. Hahn swears by the addition of coconut sugar in this recipe. She says, "I love how it adds a caramel flavor along with the sweetness."
Heat up noodles and sauce in skillet
Then, add the oil to a large skillet and heat on the stovetop to medium-high. Add the garlic and ginger to the pan and saute for 3 minutes. Then, add the cooked noodles as well as the sauce to the pan. Toss the noodles until they are coated with the aromatics and the sauce. If you want this dish more like soup, Hahn recommends adding more broth at this step. She tells us, "I also love that you can add more broth and have ramen soup. If I am doing that I will usually add some sliced mushrooms and chopped bok choy to the mix and it is delicious!" Top with the sesame seeds and scallions before serving.
- 3 bundles of uncooked ramen noodles
- ¼ cup soy sauce
- ¼ cup vegetable broth (up to 3 cups if you want your ramen noodles more like soup)
- 1 tablespoon coconut sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha
- 1 tablespoon sesame oil
- 1 tablespoon water if pan dries out while sautéeing
- 4 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 4 scallions, chopped
- 2 teaspoons sesame seeds
- Bring a large pot of water to boil and begin cooking the ramen noodles. When they are done (about four minutes), drain and rinse in cold water.
- In a small bowl, combine the soy sauce, broth, coconut sugar, rice vinegar, and sriracha.
- Add the oil to a sauté pan. Use a soup pot if you plan to make this more like ramen soup and bring heat to medium-high. Add the garlic and ginger and saute for 3 minutes, stirring frequently. Add the water to the pan if it gets dry.
- Add the cooked noodles and sauce to the pan and stir to coat the noodles.
- If you plan to add more broth, add that now.
- Top with scallions and sesame seeds before serving.