Noodles are a girl’s best friend, and these easy garlic sesame noodles are hands down my favorite noodle recipe! With just a few simple ingredients, they’re gluten-free and perfect for enjoying hot or cold.
INGREDIENTS
- 12 ounces brown rice noodles
- 1 tablespoon oil (neutral, such as avocado, olive, or refined coconut)
- 6 cloves garlic, minced
- 1/4–1/3 cup low-sodium soy sauce or tamari
- 2 tablespoons vegetable broth
- 1 ½ tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon honey or maple syrup
- 2 tablespoons tahini
- 2 teaspoons sriracha
- ½ teaspoon ground ginger
INSTRUCTIONS
- Bring a large pot of water to a boil and cook the brown rice noodles according to package directions.
- Mince the garlic finely or use a garlic press to get a smooth texture, as this sauce won’t be blended.
- Heat the neutral oil in a pan and sauté the garlic until the edges turn golden brown.
- In a separate bowl, whisk together the soy sauce (or tamari), vegetable broth, rice vinegar, toasted sesame oil, honey (or maple syrup), tahini, sriracha, and ground ginger until smooth, making sure the tahini is fully incorporated.
- Pour the sauce into the pan with the garlic and stir to combine. Let the sauce simmer for 2-3 minutes, allowing it to thicken slightly.
- Once the noodles are done, toss them with the sauce and mix well to coat.
- Serve the noodles with your choice of garnishes like scallions, red pepper flakes, and crushed peanuts.
NOTES
- Make sure to use low-sodium soy sauce for balanced flavor. If you’re sensitive to salt, start with 1/4 cup.
- Neutral oil (olive, avocado, or refined coconut oil) works best for sautéing the garlic.
- The recipe is not spicy as written, but feel free to adjust the heat level by adding more hot sauce or red pepper flakes.
- Once prepared, these garlic sesame noodles will stay fresh for up to 5 days in an airtight container in the fridge.
- If you plan to add vegetables, chicken, tofu, or other toppings, consider doubling the sauce recipe.
Nutritional Information (per serving, 1/4 of the recipe)
- Calories: 305 kcal
- Carbohydrates: 47g
- Protein: 7.2g
- Fat: 12.8g
- Fiber: 2.5g
- Sugar: 4.8g
