Lightly sautéed sesame noodles tossed in a maple ginger sauce that makes a quick and easy take-out style dinner in 15 minutes!
You know those meals you just can’t forget about? These Sesame Noodles have been on my mind since 2014.
You see, back in 2014, before Jessica in the Kitchen, I made these noodles in a honey ginger sauce. They grew to become one of the more popular recipes on my then blog Jessiker Bakes. For good reason too. Cheap? Yes. Easy? Yes. Flavour? Yes. Check, check, check. I have no reason why I haven’t made them again and it wasn’t until I was browsing through old posts that I realised I needed to make an updated version for you guys.
Because we all deserve some saucy Asian noodles.
If you’re a lover of ramen, this will be right up your alley. Rest assured that I will also be sharing a ramen recipe with you guys in the near future, because I am an avid ramen lover. In fact, ever since Gav turned vegan and has been cooking up a storm, my general love of Asian food as basically tripled. I think that’s one of the reasons why I knew I needed to make these Sesame Noodles with Maple Ginger Sauce for you friends. That and the fact I made this three times in one week pretty much convinced me that it would be near criminal not to.
I promise I won’t blabber on and on before getting to the recipe but we need to talk about that sauce first. This is definitely my favourite version of my maple ginger sauce. It’s an adaptation on the sauce I used for the Sticky Sesame Cauliflower Wings, and a good one at that. It thickens up beautiful over these noodles, plus gives you some extra sauce if you’re like me and LOVE some saucy noodles. It’s a beautiful combination of salty soy sauce flavours and sweet maple syrup hit with a punch of ginger.
As usual, you can switch it up. Want it saltier? Add more liquid aminos/soy sauce. Sweeter? Spicier? It’s all up to you. Actually, next time I’ll be using ramen noodles for this because I am now obsessed with trying this sauce and noodle combination in as many ways as possible. Needless to say – it’s become a staple in our household, and I hope it does in yours too.
Eat up and enjoy, friends!
MAKE THIS BUDGET FRIENDLY
I’m trying a new section to help you keep my recipes within your price range. You can swap out the maple syrup for any vegan sugar replacement. Organic agave syrup is so much more cost effective than maple syrup and works really well here. Alternatively you can sub it for some unrefined brown sugar too, which is also more cost effective.
Also, while liquid aminos is a lower sodium version of soy sauce, you can just use low sodium soy sauce
MAKE THIS GLUTEN FREE
These are my FAVOURITE brown rice noodles!
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