Sesame Ginger Noodles

Rating:

Total Time:

20 minutes

Difficulty:

Easy

Sesame and Ginger is one of my fav flavor combos. It works great on salad, salmon, chicken, steak… you name it. Today though, it’s working it’s magic on some noodles… Sesame Ginger Noodles to be exact!

Sesame Ginger Noodles from www.whatsgabycooking.com (@whatsgabycookin)

These Sesame Ginger Noodles are PERFECT for a very quick weeknight dinner. They are even better the next day for leftovers. And you could even throw them into a skillet if they’ve been sitting around for 3+ days and make it into a stir fry with some scrambled eggs. For sure wouldn’t be mad at that!!

Sesame Ginger Noodles from www.whatsgabycooking.com (@whatsgabycookin)

Every ingredient in this recipe packed a punch. We’re loaded up with tons of ginger, plenty of garlic, all the scallions, a bit of soy sauce (or coconut aminos if you prefer), and then of course the ramen noodles. Those are really the vehicle for all the flavor.

You could sub the ramen noodles or angel hair or spaghetti if you prefer. You could sub the noodles entirely for rice if that’s more your jam. And you could def add some grilled chicken, shrimp, tofu or steak to the top of this to give it some protein. Bottom line is… you’re going to love it! I’ve been obsessed ever since it popped up on BA and there’s no changing that!

Sesame Ginger Noodles

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Description:

One of the quickest weeknight meals that really packs some flavor!! Also doubles as excellent leftovers!

By:
Gaby Dalkin
Rating:
Servings:
4
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Course:
Main Course
Cuisine:
Asian

Ingredients

  • 1 knob fresh ginger (about 4-5 inches) peeled, finely chopped
  • 6 cloves garlic finely chopped
  • 1 bunch scallions (green onions) thinly sliced
  • 1/2 cup olive oil or neutral light olive oil or grapeseed oil
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon freshly cracked black pepper
  • 1/2 teaspoon white sugar
  • kosher salt to taste
  • 4 5-ounce packages ramen noodles

Optional Garnishes

  • sesame seeds
  • cilantro
  • scallions
  • fresno chiles, sliced

Instructions

  • Combine the ginger, garlic, and two-thirds of scallions together in a large bowl.
  • 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. 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.
  • Meanwhile, cook noodles according to package directions. Drain and toss with as much or as little scallion sauce as you'd like in bowl.
  • Top with sesame seeds and assorted garnishes.
Sesame Ginger Noodles: Chef Vision

Recipe lightly adapted from BA

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11 comments

  1. Susan Reinhart

    Gabby,

    I believe you forgot to put the quantity of sesame oil in the recipe. Can you please tell me how much to add?

    Thanks,

    Susan

  2. Olivia Williams

    You mention sesame oil in the directions but it’s not in the ingredient list. How much sesame oil?

  3. Mary Reid-Vizintos

    I don’t see seasame oil listed in the ingredients but it is in the instructions. How much seasame oil do you use?

  4. Annie

    This is seems like this is just a Bon Appetit recipe from an issue on noodles that was done a few months ago. While I know recipe developers often borrow from each other’s work, it’d be nice if you credited them and just said you have your own spin or whatever. Unless it’s just a crazy coincidence…But you profit off of recipe development, so would be nice to see you kicking some clicks back to the original.

    • Gaby

      Hey Annie!! you are so right and I did point back to their recipe in my post!! With the redesign the link backs are not a different color – something we’re working on fixing since we just relaunched! Always like to attribute / pay respect to whoever inspired the recipe!!

    • Annie

      Ah, I see it now at the bottom. So sorry, I’m glad to see the attribution. Especially as I love your recipes overall. Thanks.

  5. Meredith

    3 stars
    The flavors were very good but it was very oily. I think it would be better with a thicker soy sauce based sauce rather than oil.