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!
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!!
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
- 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
- sesame seeds
- fresno chiles, sliced
- 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.
Recipe lightly adapted from BA