Sesame Ginger Noodles

Ingredients

• 4 packs (227 g each)spaghetti-style shirataki noodles
• 240 ml (1 cup)tahini, almond butter or natural peanut butter
• 60 ml (¼ cup)gluten-free soy sauce
• 22.5 ml (1½ tablespoons)unseasoned rice vinegar
• 15 ml (1 tablespoon)fresh lime juice
• 45 ml (3 tablespoons)golden monk fruit sweetener
• 10 ml (2 teaspoons)ground ginger
• 2 clovesgarlic, minced
• 4spring onions, sliced diagonally
• 30 ml (2 tablespoons)toasted sesame seeds
• To tastefresh lime wedges, to serve

Instructions

1. 1

   Prepare the noodles

   Prepare the shirataki noodles using the method referred to above.

2. 2

   Mix the sauce

   While the noodles are dry-frying over a medium to medium-high heat, whisk the tahini, soy sauce, rice vinegar, lime juice, monk fruit sweetener, ginger and garlic together in a bowl. The sauce thickness will depend on the nut or seed butter you use; add a little water if needed to thin it.

3. 3

   Coat and heat

   Pour the sauce over the noodles and mix until they are evenly coated. Turn the heat down to medium-low and cook for 5–10 minutes, until the sauce and noodles are heated through.

4. 4

   Finish and serve

   Finish with a squeeze of lime juice, then scatter over the sesame seeds and spring onions. Serve with lime wedges.

What are sesame ginger noodles?

This is a creamy, savoury noodle dish built around sesame paste or nut butter, soy sauce, ginger and lime. Shirataki noodles, made from konjac, are often used in Japanese cooking; here they take on a sauce with broadly Asian-inspired flavours.

The balance is what makes this version work: the rich, savoury sauce meets rice vinegar and lime, while spring onions and sesame seeds add a fresh, nutty finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 281 calories, 8g protein, 16g carbs, 24g fat.

The nut or seed butter and sesame seeds supply most of the fat, while the noodles and sweetener contribute some carbohydrates; the sauce ingredients provide some protein. Add a side of vegetables or greens to round out the plate.

Choose your sauce base

Tahini: gives the sauce a distinct sesame flavour and a slightly earthy edge.

Almond or peanut butter: either can be used instead, but each has a different thickness and flavour. Loosen the sauce with a little water if it seems too dense to coat the noodles.

Get the noodles ready

Shirataki noodles benefit from the preparation specified in the recipe’s referenced method before they meet the sauce. Dry-frying them over medium to medium-high heat is the next stated step and helps get them ready for coating.

The referenced preparation method is not included here, so follow the noodle-pack instructions or the source recipe’s full method for that part.

Watch the sauce as it heats

Once the noodles are coated, lower the heat to medium-low and cook for 5–10 minutes. Stir so the sauce warms evenly around the noodles and does not catch on the pan.

The dish is ready when the noodles and sauce are heated through. If the sauce tightens too much, a small splash of water can help loosen it.

Finish with fresh toppings

Spring onions and toasted sesame seeds bring freshness and a little texture to the creamy noodles. Add them at the end so they remain distinct rather than disappearing into the sauce.

A squeeze of lime just before serving lifts the rich sesame or nut-butter base. Put extra lime wedges on the table for anyone who prefers a sharper finish.

Serve it as a meal

Serve the noodles hot, with lime wedges alongside. For a more substantial plate, pair them with a simple side of greens or vegetables; keep the side lightly seasoned so it does not compete with the sauce.

Recipe notes & tips

• Whisk the sauce until smooth before adding it to the noodles.
• Add water a little at a time if your chosen butter makes the sauce too thick.
• Keep the heat at medium-low once the sauce is added to help prevent sticking.
• Stir during the 5–10 minute heating time so the noodles stay evenly coated.
• Add the lime, spring onions and sesame seeds just before serving.

Variations

• Use tahini: lean into the sesame flavour with a sesame-based sauce.
• Use peanut butter: swap in natural peanut butter for a deeper, nuttier taste.
• Use almond butter: choose almond butter for a milder variation.
• Add chilli: stir in chilli to give the sauce some heat.
• Add vegetables: serve with or fold through cooked vegetables for extra colour and texture.

Common mistakes to avoid

• Skipping noodle preparation: prepare the shirataki as directed before dry-frying.
• Thick sauce: whisk in a little water until it can coat the noodles.
• High heat after saucing: lower the heat to medium-low so the sauce warms without catching.
• Uneven coating: mix thoroughly so the sauce reaches all the noodles.
• Toppings added too early: finish with the spring onions and sesame seeds just before serving.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan over a low heat, stirring; add a splash of water if the sauce has thickened.

Frequently asked questions