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15-Minute Sesame Ginger Noodles

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.

bowl of vegan sesame ginger noodles with vegetables

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.

What ingredients do you need to make sesame ginger noodles?

-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

Do you eat sesame noodles hot or cold?

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!

sesame ginger sauce

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:

chopsticks holding sesame ginger noodles
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bowl of vegan sesame ginger noodles with vegetables

15-Minute Sesame Ginger Noodles

  • Total Time: 15 minutes
  • Yield: 4 bowls 1x
  • Diet: Vegan


15-Minute Sesame Ginger Noodles are ready in a flash and full of flavor! Inspired by takeout, they’re an ideal quick dinner that’s full of nourishing ingredients. Totally customizable as well, this will be a new favorite.


Units Scale
  • 10 oz long pasta of choice* (note that this is not one entire box)
  • 1/2 cup soy sauce, coconut aminos, or tamari
  • 1 TBS sesame oil
  • 1 tsp ground ginger or 1 TBS grated fresh ginger
  • 2 cloves garlic, grated
  • 1 tsp red pepper flakes, optional
  • Juice of one lime
  • 1/2 cup edamame and 1/2 cup peas, thawed if frozen
  • 2 cups sliced cabbage and/or kale
  • 2 carrots, shaved into ribbons
  • Sesame seeds and cilantro, for serving


  1. Prepare noodles per package directions.
  2. 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.


*Spaghetti, fettuccini, rice noodles, ramen, and glass noodles are all delicious options

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Boiling
  • Cuisine: Asian


  • Serving Size: One fourth of recipe
  • Calories: 243 calories
  • Sugar: 4.3 grams
  • Sodium: 900 milligrams
  • Fat: 6.4 grams
  • Saturated Fat: 0.9 grams
  • Unsaturated Fat: 5.5 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 38 grams
  • Fiber: 5.4 grams
  • Protein: 9.2 grams
  • Cholesterol: 0 milligrams

Keywords: noodles, ginger, 15-minute,

Portrait of Emily Meyers, founder of Garlic Head

About the Author

Emily (Frigon) Meyers is the founder of Garlic Head, a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets while saving time and money. She is a lifelong vegetarian and 10+ year vegan. Garlic Head does not focus on labels - it focuses on creating food that everyone can enjoy.

Emily earned a certificate in Plant-Based Nutrition from Cornell University along with degrees in Economics, Spanish, and Global Sustainability from the University of Pittsburgh. She has been featured on numerous podcasts and websites including The Food Institute, VegNews, Buzzfeed, and the Boston Globe.

Meet Emily here.

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  1. 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!

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