15-Minute Sesame Ginger Noodles are ready in a flash and full of flavor! Inspired by takeout, this is a quick vegan dinner that's full of nourishing ingredients like crunchy vegetables and protein-rich edamame.
NOTE: I am not expert in Chinese or Sichuan cuisine, so this is not an authentic recipe. I am merely drawing inspiration from flavors I enjoy. If you'd like to learn more about this dish's history, click here.
Background on this Sesame Noodles Recipe
Sesame noodles have existing in multiple cultures for thousands of years. They have origins in Sichuan cuisine. One common recipe for cold sesame noodles was invented by chef Yu Fa Tang, originally from Taiwan.
-Long pasta (like spaghetti or fettuccini) or noodles (ramen, rice, or glass)
-Soy sauce (or coconut aminos for gluten-free)
-Sesame oil
-Fresh ginger
-Fresh garlic
-Red pepper flakes
-Juice of one lime
-Edamame and/or peas
-Crunchy veggies of choice, like carrots, kale, peppers, or cabbage
Sesame noodles are delicious when served hot right off the stove and also cold, once chilled in the fridge like a pasta salad. I enjoy them both ways!
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How to Customize 15-Minute Sesame Ginger Noodles
- If you like things spicy, add some extra red pepper flakes or hot sauce.
- To add more protein, try some roasted cashews, broiled tofu, or even tempeh.
- Any long shape noodle/pasta will work in this recipe, so I've listed a few options below. If you need something without gluten, be sure to check for purely buckwheat soba noodles.
I hope you enjoy these simple yet delicious sesame noodles! Please let me know in the comments or on Instagram if you give them a try.
For more 15-minute (or less) dinners, try one of these next:
15-Minute Sesame Ginger Noodles
Ingredients
- 10 oz long pasta of choice* note that this is not one entire box
- ½ cup soy sauce coconut aminos, or tamari
- 1 TBS sesame oil
- 1 teaspoon ground ginger or 1 TBS grated fresh ginger
- 2 cloves garlic grated
- 1 teaspoon red pepper flakes optional
- Juice of one lime
- ½ cup edamame and ½ cup peas thawed if frozen
- 2 cups sliced cabbage and/or kale
- 2 carrots shaved into ribbons
- Sesame seeds and cilantro for serving
Instructions
- Prepare noodles per package directions.
- While noodles are cooking, whisk together soy sauce, sesame oil, ginger, garlic, red pepper flakes and lime juice, Drain noodles, add back to pot, and pour sauce over. Stir in vegetables of choice. Top with sesame seeds and cilantro. Eat warm or cold.
Sue0523 says
After a project-packed Saturday, this was the ideal quick and delicious meal. With peas, shredded carrots, edamame and some leftover broiled tofu, it was perfect - and perfectly satisfying. Thanks!
Emily says
I'm really happy to hear that, thank you for trying it!!
daisywinter says
This looks so good!!
Emily says
Thanks Daisy, they're a current favorite of mine!