15 Minute Sesame Noodles with Maple Ginger Sauce

By Jessica Hylton - - Updated

Lightly sautéed sesame noodles tossed in a maple ginger sauce that makes a quick and easy take-out style dinner in 15 minutes!

A fork holding up sesame noodles, over a bowl of noodles.

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 noodles.

Dried noodles on a white board.

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-inspired food has 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.

Overhead view of sautéed sesame noodles in a big bowl with green onions.

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.

Chopsticks pulling noodles form a bowl.

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!

Lightly sautéed sesame noodles tossed in a maple ginger sauce that makes a quick and easy take-out style dinner in 15 minutes! via https://jessicainthekitchen.com
Sesame noodles on a gold fork, above a bowl of noodles.

15 Minute Sesame Noodles with Maple Ginger Sauce

Lightly sautéed sesame noodles tossed in a maple ginger sauce that makes a quick and easy take-out style dinner in 15 minutes!
by: Jessica in the Kitchen
Prep Time 11 minutes
Cook Time 4 minutes
Total Time 15 minutes
Servings 3 servings
Course Dinner
Cuisine Asian


  • 8 ounces Chinese noodles I love udon or brown rice noodles
  • 1 ½ tablespoons sesame oil

Maple Ginger Sauce

  • 3 tablespoons maple syrup or a vegan honey product
  • ¼ cup liquid aminos or low sodium/light soy sauce
  • 1 teaspoon sesame seeds
  • ¾ teaspoon ground ginger
  • 1 teaspoon Sriracha or more for more heat
  • Chopped scallions for garnish
  • 1/4 teaspoon ground black pepper


  • Whisk all the ingredients together for the sauce. Set aside.
  • Allow a pot of salted water to come to a boil. Add the noodles and cook and drain and cool according to your package's directions.
  • Heat the sesame oil in a large pan over medium high heat. Add the noodles and stir until they begin to simmer, about 2 minutes.
  • Add the maple ginger sauce and stir, coating the noodles in it. Allow the sauce to cook with the noodles for 2 more minutes on medium low heat.
  • Remove from heat and add chopped scallions and extra sesame seeds. Serve immediately.
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
These are my FAVOURITE brown rice noodles!


Calories: 262kcal | Carbohydrates: 39g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Sodium: 1246mg | Potassium: 86mg | Fiber: 2g | Sugar: 13g | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg
by Jessica

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Recipe Rating


  1. Hilary says:

    5 stars
    Made these last night and they were so delicious! I used soba noodles and omitted the sriracha and scallions because I didn’t have any, but it didn’t taste like anything was missing. The flavor was delicious as is and they already have a bit of a kick from the ginger and pepper so I think I’ll make them the same way in the future. I’m not sure exactly how many ounces of noodles I used because the package had been opened already, but I probably made about 2 servings… but ate them all myself… Will definitely make these again!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Hilary! Thank you so much for reading and leaving such a nice comment!

  2. Michelle says:

    5 stars
    The Maple Ginger Sauce is delicious! I love the kick from the Siracha. I only wish I had more gluten-free ramen noodles on hand. A definite repeat!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Michelle! Thank you so much for reading and leaving such a nice comment!

  3. Summer Steckowski says:

    5 stars
    Jessica is the QUEEN of delicious recipes. I used gluten free noodles paired with tofu. Definitely a crowd pleaser. I cannot praise Jessica enough. So yummy!

  4. Jess says:

    5 stars
    Saw these shared in your Instagram story whilst putting baby to bed, carried on looking through your website and had to make something as I got too hungry looking at all the tasty recipes. These are so easy, so tasty, so quick, definitely going to make again! Wolfed them down faster than I made them (which was pretty quick!).

  5. Caitlin says:

    5 stars
    Love this recipe! I bulked it up with veg (broccoli, mushroom, carrot, zucchini) and some tofu so I doubled the sauce quantity. Super quick and easy and very tasty. I’ve never been disappointed with a recipe from Jessica!

  6. Donna says:

    Very delicious! Doubling the sauce is the best idea.

  7. Leslie Hamilton says:

    These were delish and simple to make. I added shitak’s shredded carrots and red bell pepper. I love noodles and will make again. Thank you for all of your yummy recipes!

    • Gavin | Jessica in the Kitchen says:

      Thank you so much Leslie! We’re happy that you’re happy.


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