15-Minute Garlic Sesame Noodles

I love 15-minute style meals. I mean, who doesn’t?

These easy garlic sesame noodles are without a doubt my favorite noodle recipe to date. They require just a few ingredients, can be made gluten-free and they can be eaten hot or cold. Everything is balanced, without a single ingredient jumping out or screaming loudly.

Sometimes it’s best to go simple.

You could always toss in some steamed broccoli, or saute a bunch of veggies (baby boy choy, mushrooms, red peppers) and make this a stir fry. You can use different noodles, sprinkle on peanuts, cilantro, make it spicy, whatever you want!

I promise, you will crave these Sesame Noodles for days…

Garlic Sesame Noodles

12 ounces uncooked noodles (soba noodles, thin spaghetti, udon or your favorite)

1 tbsp olive oil or avocado oil

4 cloves garlic, finely minced

1/4 – 1/3 cup tamari or low-sodium soy sauce

2 tbsp water

1 ½ tbsp rice vinegar

2 tbsp toasted sesame oil 

1 tbsp honey or maple syrup

2 tbsp tahini (or creamy peanut butter)

2 tsp sriracha (optional)

1 tsp fresh ginger, finely chopped

Garnish: Scallions, sesame seeds, cilantro, red pepper flakes or peanuts

Bring a large pot of water to a boil and cook the pasta according to package instructions. While the noodles are cooking prepare the sauce. Add oil to a sauce pan and warm over medium-low heat. Add the minced garlic and saute until the edges of the garlic look golden brown.

Meanwhile, whisk together all of the remaining sauce ingredients in a bowl until there are no visible clumps of ginger and the tahini is spread throughout. Pour the sauce into the pan with the garlic and mix well. Let simmer for 2-3 minutes or until the sauce thickens slightly. When the pasta is done cooking, combine with the sauce. Garnish with scallions, red pepper flakes, cilantro and/or crushed peanuts