Garlic Sesame Noodles

Ingredients

• 340 g (12 oz)brown rice noodles
• 6 clovesgarlic
• 60–80 ml (¼–⅓ cup)reduced-sodium soy sauce or tamari
• 30 ml (2 tbsp)vegetable stock
• 30 ml (2 tbsp)toasted sesame oil
• 30 ml (2 tbsp)tahini
• to tastecrushed peanuts (optional garnish)
• to tastespring onions (optional garnish)
• to taste; amount not specifiedoil for sautéing
• to taste; amount not specifiedrice vinegar
• to taste; amount not specifiedhoney or maple syrup
• to taste; amount not specifiedsriracha
• to taste; amount not specifiedground ginger

Instructions

1. 1

   Cook the noodles

   Boil the brown rice noodles in a large pan according to the packet instructions, until tender.

2. 2

   Mince the garlic

   Finely chop the garlic with a knife or use a garlic press.

3. 3

   Sauté the garlic

   Cook the minced garlic in oil in a pan until golden.

4. 4

   Mix the sauce

   In a bowl, whisk together the soy sauce, vegetable stock, rice vinegar, sesame oil, honey or maple syrup, tahini, sriracha and ground ginger.

5. 5

   Simmer the sauce

   Pour the sauce into the pan with the garlic and simmer for 2–3 minutes, until it thickens slightly.

6. 6

   Coat the noodles

   Drain the cooked noodles, add them to the pan and toss well so they are coated in sauce.

7. 7

   Serve with toppings

   Serve straight away with your choice of garnish.

What are garlic sesame noodles?

This is a quick noodle dish built around garlic, sesame and a savoury soy-based sauce. It draws on flavours common in a range of Asian cuisines rather than one single regional tradition.

Here, brown rice noodles make the dish gluten-free when paired with tamari, while tahini helps give the sauce body. The recipe is designed to be ready in 15 minutes, making it a practical option for a speedy meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 8g protein, 52g carbs, 14g fat.

Most of the carbohydrates come from the brown rice noodles, while sesame oil and tahini contribute much of the fat. The noodles and tahini provide some protein, with the soy sauce or tamari also contributing a little. For a more balanced plate, serve a portion with vegetables and a protein of your choice.

Choosing the noodles and sauce

Brown rice noodles: follow the packet directions, as thickness and cooking times vary between brands. Cook until tender, then drain promptly so they do not become too soft.

Soy and tahini: use reduced-sodium soy sauce or tamari, and whisk the tahini thoroughly into the sauce. The method also lists rice vinegar, sweetener, sriracha and ground ginger, but gives no quantities for these additions.

Getting the garlic right

Fine mince: small pieces distribute their flavour through the sauce. A knife or garlic press will both work.

Watch the pan: the garlic is meant to turn golden, not dark brown. Keep an eye on it, since finely chopped garlic can colour quickly.

A sauce that clings

Brief simmer: let the sauce bubble gently with the garlic for 2–3 minutes, until it thickens a little. It should still be loose enough to coat the noodles when tossed.

Toss thoroughly: add the drained noodles to the pan and turn them through the sauce while everything is warm. If the mixture seems too thick, a small splash of the noodle cooking water can help loosen it.

How to serve them

Fresh garnishes: crushed peanuts add crunch, while sliced spring onions bring a fresh finish. Both are optional.

Hot or cold: serve the noodles immediately for a warm main, or let them cool for a lunchbox or potluck. If serving cold, toss them again before eating so the sauce is evenly distributed.

Making the meal more complete

Vegetables: add vegetables you enjoy for more colour and texture; prepare them separately so the noodles can still be cooked according to their packet directions.

Protein: serve with tofu, egg or another protein alongside the noodles. Keep additions separate if you want to preserve the basic recipe's short cooking time.

Recipe notes & tips

• Check the noodle packet early, as brown rice noodle cooking times vary by brand.
• Drain the noodles as soon as they are tender to avoid a soft, sticky texture.
• Whisk the tahini into the sauce until smooth before adding it to the pan.
• Keep the garlic moving and take care not to let it turn dark brown.
• Set out the optional toppings before serving so the noodles can be garnished straight away.

Variations

• Add vegetables: toss in cooked vegetables for extra colour and texture.
• Make it spicy: add sriracha to the sauce, as listed in the method.
• Try tamari: use tamari in place of soy sauce for a gluten-free option, checking the label.
• Add crunch: finish with crushed peanuts for a crisp topping.
• Serve chilled: cool the cooked noodles and toss again before serving as a cold salad.

Common mistakes to avoid

• Overcooking the noodles: follow the packet timing and drain them as soon as tender.
• Burning the garlic: cook it only until golden and watch the pan closely.
• Lumpy tahini: whisk the sauce well before pouring it into the pan.
• Over-reducing the sauce: stop simmering after 2–3 minutes, once it has thickened slightly.
• Skipping the final toss: turn the noodles through the sauce thoroughly so they are coated.

How to store

Refrigerate leftovers in a sealed container and eat within 3 days. Reheat gently in a pan or microwave, adding a splash of water if the sauce has thickened; the noodles can also be eaten cold.

Frequently asked questions