Sesame Ginger Noodles

Why I Love This Recipe

These Sesame Ginger Noodles are absolutely perfect for a very quick weeknight dinner and I cannot say enough good things about them. Every ingredient in this recipe packs a serious punch. We are loaded up with tons of fresh ginger, plenty of garlic, all the scallions, soy sauce, and ramen noodles as the vehicle for all that incredible flavor.

They are even better the next day for leftovers, and if they have been sitting around for a couple of days you can throw them into a skillet, scramble in some eggs, and turn it into an instant stir-fry. I would not be even a little bit mad at that. If you want to make this into a full meal situation, serve it alongside my Broiled Miso Salmon with Sesame Ginger Noodles or top the bowl with the meatballs from my Asian Pork Meatball Bowls for something really special.

And if you are into this whole sesame ginger flavor world, my Chicken Larb Bowls and my Ginger Scallion Chicken Bowls are two more weeknight dinners that you absolutely need in your regular rotation. You are going to love every single one of them. I've been obsessed ever since it popped up on BA and there's no changing that!

Ingredients

Substitutions & Swaps

🍜 Noodle Options

• Ramen noodles — classic and ideal (recommended)
• Spaghetti or angel hair — easy pantry swap
• Udon — thicker, chewier bite
• Rice noodles — gluten-free option
• White rice — fully swap out noodles for a rice bowl

🧄 Aromatics & Sauce

• Soy sauce → tamari or coconut aminos
• Rice vinegar → lime juice (brighter)
• Sesame oil → chili oil for heat
• Add chili crisp → for texture + spice

🌿 Add-Ins / Upgrades

• Soft scrambled eggs — stir-fry upgrade (great for leftovers)
• Grilled chicken or shrimp — easy protein boost
• Tofu or tempeh — vegetarian protein
• Shredded cabbage or spinach — bulk + freshness
• Crushed peanuts or cashews — added crunch

How to Make Sesame Ginger Noodles

Step 1: Combine the ginger, garlic, and two-thirds of scallions together in a large bowl.

Step 2: Heat the oil in a small saucepan over medium high heat for about 2 minutes. Turn the heat off and add the ginger mixture. Let the mixture infuse for 5 minutes before stirring in remaining scallions. 

Step 3: Stir in soy sauce, rice wine vinegar, pepper, sesame oil, and sugar; season with salt. Set aside for 15 minutes to let flavors come together. Taste and adjust seasonings.

Step 4: Meanwhile, cook noodles according to package directions. Drain and toss with as much or as little scallion sauce as you'd like in bowl.

Step 5: Top with sesame seeds and assorted garnishes.

🍜✨ Tips & Tricks for the Best Sesame Ginger Noodles

Bold, garlicky, and done before you can even set the table

• Finely chop the ginger and garlic, do not rush this step. This is not the place for big chunks or a rough mince. The finer you chop them, the more evenly the flavor disperses through the sauce and the better every single bite will taste.
• Heat the oil properly before adding the aromatics. Hot oil poured over the ginger, garlic, and scallions is what creates that signature deeply aromatic infused sauce. Do not skip this step or rush it by adding everything to cold oil.
• Let the sauce sit before tossing. Give the sauce at least 10 to 15 minutes to rest after you stir everything together. This short rest is what allows all the flavors to really meld and come together into something truly special.
• Salt your noodle water generously but go easy on the salt in the sauce. The soy sauce already brings plenty of saltiness to the party. Season the noodle cooking water well but taste the sauce before adding any extra salt.
• Drain your noodles and toss them immediately. Do not let them sit. The moment they are drained, get them into the sauce so they do not clump together and so they absorb all that flavor while they are still hot.
• Use ramen noodles if you can. They are the ideal vehicle for this sauce because they are thin, slippery, and soak up flavor beautifully. Angel hair or spaghetti both work great as a pantry swap, and rice noodles are perfect if you need a gluten-free option.
• Add a protein to make it a full meal. Grilled chicken, shrimp, tofu, or even a jammy soft-boiled egg on top turn this from a great side dish into a complete dinner nobody is going to complain about.
• Finish with texture every single time. Sesame seeds, sliced Fresno chiles, fresh cilantro, and extra scallions make the whole bowl look and taste like something you ordered at a restaurant. Do not skip the garnishes.
• Make extra sauce and keep it in the fridge. This ginger scallion oil is so good on literally everything. Drizzle it over grilled chicken, spoon it over rice, toss it with roasted vegetables, or use it as a dipping sauce. Make a double batch and thank yourself all week.
• Turn leftovers into a stir-fry. If the noodles have been sitting in the fridge for a couple of days, throw them into a hot skillet with a little oil, scramble in some eggs, and add whatever vegetables you have around. Instant second meal and honestly sometimes better than the original.

FAQ's

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