Lightly sautéed sesame noodles tossed in a honey ginger sauce that makes a quick and easy take-out style dinner in 20 minutes.

Sesame Noodles with Honey Ginger Sauce

The life of a food blogger is one that I love thoroughly. Not only does the blog bring me great joy, it brings me amazing food, all the time.

Trust me, everything you see on this blog is food I either eat, or Mr. Jessiker Bakes or my family. I also don’t share anything with you that I wouldn’t devour myself.

Sesame Noodles with Honey Ginger Sauce

But here’s the thing. All this food, it takes, well, time. Apart from the actual cooking of the food, the setup etc takes a while. But let’s focus on just cooking.

Sometimes, an idea doesn’t strike me until I’m starving. Not slightly hungry, but ravenous. Then I want to eat everything in sight.

I know, I have great timing.

It’s times like these that a meal that can be cooked in under 30 minutes become very useful. I’m looking at you, sesame noodles.

Sesame Noodles with Honey Ginger Sauce

I will confess, I bought these noodles because I loved these bowls. Oops. I just really thought, hey, noodles would look great in these bowls.

My priorities.

But then, I cooked these noodles, made the sauce freehand, and a genius recipe came together.

This recipe could serve 2 people dinner for two nights. Or one person, for 4 nights. Whoa. And it tastes really goods. It’s the kind of thing that food bloggers love because, it’s so easy and fits into the category of amazing food I want to share with you. The sauce is so good and has the qualities of any good essential honey ginger soy sauce. The sesame seeds add a delicious crunch and texture that matches up so well against the noodles.

Sesame Noodles with Honey Ginger Sauce

Here’s another great part – It’s budget-friendly. Oh, yeah. The entire pack of noodles cost about (if we are using $US dollars) $2, and we are only using half then everything else in the portions would make this entire noodle set come up to $4.

Remember when I said it would serve a single person for 4 nights? That’s $1 per serving, and you’ve satisfied your craving for $15 Chinese food. These noodles go to the core of that craving, and I promise, you’ll be coming back for more.

Here’s my favourite part, it’s crazy customisable. You could add some shredded cooked chicken, pork, shrimp, peanuts, anything, toss it in the sauce or double the sauce for the extras and you have another meal idea. Boom.

I think I need to make noodles a weekly staple.

And yes, do use chopsticks.

Sesame Noodles with Honey Ginger Sauce

Sesame Noodles with Honey Ginger Sauce

Preparation 5 min Cook Time 15 min Serves 4     adjust servings



  • 8 ounces Chinese noodles
  • 1 teaspoon salt (add to water)
  • 2 tablespoons sesame oil

Honey Ginger Sauce

  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame seeds
  • 1 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon ground black pepper
  • Chopped scallions, for garnish


Honey Ginger Sauce

  1. Whisk all the ingredients together for the sauce. Set aside.
  2. Allow a pot of seasoned water with about 2 quarts water to come to a boil. Add the noodles and cook for about 8 minutes as you would pasta, stirring every now and then. Ensure to follow your package's directions as to how to cook the noodles.
  3. Drain the water and allow the noodles to dry a bit in a mesh strainer.
  4. Heat the sesame oil in a large pan over medium high heat.
  5. Add the noodles and stir until they begin to simmer, about 2 minutes.
  6. Add the honey ginger sauce and stir, coating the noodles in it.
  7. Allow the sauce to cook with the noodles for 5 more minutes on medium low heat.
  8. Remove from heat and add chopped scallions. Serve immediately.


Recipe Notes

1. For leftovers, place in a plastic container at least 30 minutes after the noodles have cooled, to ensure they do not go hard. This is why it's especially important to remove the noodles from the heat. Reheat in the microwave.

Sesame Noodles with Honey Ginger Sauce

If you tried these Sesame Noodles please let me know in the comments below!

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  1. This!! I always make the attempt to plan ahead for dinner, but I admit there are those times my “planning” happens in the 20 minutes it takes me to drive home from work. These noodles look so tasty and I love that it’s so quick! What a power dish. 🙂

  2. Joanne says:

    That honey ginger sauce…I feel like I could drink it!

    And yes, I totally know that HANGRY feeling that comes over me when I’ve waited too long to eat…it’s a food blogger’s worst nightmare!

  3. I know a few people in the family who might go gaga for this dish. Looks super easy and yummy, my kind of meal!

  4. I don’t know what’s better, these noodles or your photography! Noodles might have to win, but only because I’m hungry and these sound delicious : )

    • Jessica says:

      Aww thank you so much Natalie!! 🙂 Don’t worry, I would go with the noodles too 😉 .

  5. katie says:

    This sounds soo good and I love how budget friendly it is! Must try soon–pinning for later use! 🙂

  6. Monica says:

    I’m so glad these bowls inspired you! I’ve pinned this to make soon. I love sesame noodles and just the combination of sesame oil, ginger, soy, etc. This would be so great with some salmon or something. My little one loves these types of lo mein noodles. Sometimes I make peanut noodles and I make a soba noddle with a similar dressing. I love how simple your recipe is and it sounds perfect!

  7. Jessica, these noodle look delicious! I love your bowls 😀 They definitely inspired you to make something that looks amazing. I love these flavors and know my guys would go crazy for them too 😀

  8. I am such a big noodle person! This looks so simple, but so delicious!

  9. This sounds REALLY good Jessica! Love this very simple Asian inspired recipe!

  10. I love this dish! First (and the obvious) it looks so so delicious. Second, thank you for creating an Asian dish that doesn’t require a lot of unique ingredients. I’ve been looking around and it’s hard to find. Can’t wait to try! Pinned. 🙂

  11. Paula says:

    This looks delish and SO SO easy! Quick question – I would like to make this with regular spaghetti noodles since that is what I have on hand… how much should I use? Do you know how many ounces are in 1/2 pack of Chinese noodles? Thank you, I can’t wait to try this!!

    • Jessica says:

      Hi Paula,

      It’s 8 oz if weighed out on a scale! I hope you enjoy it!

      • Patricia says:

        That can’t be right! I just made this dish tonight and noticed several things :

        I don’t know where you buy Chinese noodles but the ones in my store are 8 oz for the entire package and they look thinner than what is shown in the picture above. So following the recipe…I used 1/2 a package which is about 4 oz of noodles and was ONLY enough for me and my husband for a ‘light’ dinner. No leftovers. But the ratio of sauce to noodles seemed right. I can’t imagine using 8 oz of noodles …wouldn’t seem to be enough sauce.

        2nd thing – 2 1/2 tsp of ginger – ground, grated, minced, what?? I used 1/2 tsp of minced which seemed ok.

        3rd thing – was way too salty ‘as is’ so I added 2 more tsp of honey

        4th – assuming it’s 1/2 tsp of ground pepper? Seemed too much to me so I only used 1/4 tsp.

        lastly – 2 tsp of red pepper flakes???? maybe for a WHOLE package of noodles which then would make it regular spicy. But by following the directions and only using 1/2 pkg of Chinese noodles (maybe there are bigger bags of noodles?) 2 tsp burned our mouths…and we LOVE spicy food…but it was hot hot hot….so we could barely taste the ‘real flavor’ – which by the way – was GOOD. I will definitely make it again but with lots of modifications.

        oh yeah – last 8 min to cook the noodles? the directions on the noodle package said ‘cook until soft’ which was about 2 – 2 1/2 min. If I had cooked them for 8 the noodles would have broken down by then.

        • Jessica says:

          Hi Patricia,

          I’m glad you enjoyed it with your modifications! The ginger was ground ginger and it was ½ teaspoon of ground black pepper (oops! fixing that), and it’s clear we have two different types of Chinese noodles which was why the timing was different. I also know why the measurements seemed off to you – the recipe requires 8 oz of Chinese noodles but you used 4 oz. I would probably double the sauce next time and make the full amount of Chinese Noodles required for the recipe so that it would be enough for both of you and that way it wouldn’t be so spicy and would balance out. I will definitely put a note to follow the cooking instructions on your own package of Chinese noodles (mine specified 8 minutes and was 16 oz for a full package) – thanks for pointing out the different in your noodles.

  12. Ooh, I love sesame noodles! So yummy. And they look so good in those cute bowls! Pinned!

  13. ela@GrayApron says:

    What a fantastic, quick and tasty dish. I have never put sesame seeds on my noodles so thanks for the introduction! 🙂 ela

  14. I always end up eating all the food before the photoshot is over haha. I hate it get I ge hangry oops.
    This noodles look like dinner perfection, and the sauce sounds lovely!

  15. Ashley says:

    Ugh that honey ginger sauce – I could eat that with a spoon! haha These noodles look awesome – so simple but delicious!

  16. Yum! I think I know what I’m having for a quick pick-me-up!

  17. Looks SO good! Love all these flavors!

  18. Kelly says:

    Yum, sesame noodles are a favorite and yours look insanely good! The flavors are awesome in here and I love your bowls Jessica 🙂

    • Jessica says:

      Aw thanks Kelly! I bought them during the prop shopping binge haha

  19. Mamabelly says:

    Just wanted to say that I LOVE THIS RECIPE! I made it TWICE this week (Wednesday and today!) and it was a huge hit with the family! I toned down the spice for the kids but the flavors are great! Thanks for clarifying the precise ounces of pasta needed! Our packages come in 6 oz sizes only and wasn’t sure how much too use.

    • Jessica says:

      Aww thank you so much! I’m so glad it turned out great for your family :).

  20. Gorgeous pictures! This looks like perfect comfort food to me 🙂

  21. Christa says:

    I made this for supper tonight with steamed edamame on the side. Soooooo yummy! My 2 year old dug in with his hands and when I offered him a fork he said “no a spoon mama” so he could shovel it in faster! I left out the spice for the kids but otherwise followed the recipe. It was way better than takeout Chinese. Thanks so much!

    • Jessica says:

      Aww thank you Christa! I am so glad you and your family enjoyed it!! You’re so welcome 🙂

  22. Kim says:

    Are Chinese noodles gluten free?

  23. Ouida Mounts says:

    Hi Jessica,
    What kind of noodles did you use? There are many types in the store and am not sure what kind to buy. My family LOVES Chinese food and these noodles would be such a hit.

    • Jessica says:

      Hi Ouida,

      My noodles said White Chinese Noodles. They are hard noodles that are formed into a square/rectangle and look all tangled together. Anything similar to that would be great! I hope that helps.

  24. Carla says:

    I made this over the weekend and it was very good! AND I made it with the Baked Sweet and Sour Chicken recipe…it was ON! I impressed myself and my family, the little bit of leftovers was just as good. One thing, I had to reduce the amount of red pepper flakes for the noodles. What Jamaican don’t like some heat in their foods? I will make this again. Chinese take-out visits will be reduced greatly. This was on point Jessica, thanks!

    • Jessica says:

      Oh, so glad you enjoyed this Carla!! I will admit my hand can be a bit heavy with the heat! Haha. You’re more than welcome.

  25. Beck says:

    I made this tonight and it was great! We used spaghetti and it worked just fine. We also added some zucchini, shredded carrots, broccoli and a little leftover deli chicken. (And I’ll admit we only used 1/2 tsp of red pepper flakes!)
    Very good! We’ll be putting this into our regular rotation. 🙂

    • Jessica says:

      So glad to hear that Beck!! I do realise I may need to cut bake the red pepper flakes measurement haha. Thank you so much for the feedback.

  26. Michelle says:

    Wow! Made this last night and all I have to say is THANK YOU!!!! This got two thumbs up from my picky 9 year old. He loves the Lo Mein at PF Chang’s so now I’ll use this recipe instead of going out as it is cheaper, healthier, and TASTIER!!!! Can’t wait to try more of your recipes! The Cheesy Buffalo Cauliflower has my attention!

    • Jessica says:

      SO happy to hear that Michelle!! Thanks for the feedback and so glad your little one loves it too! Let me know if you try the Cheesy Buffalo Cauliflower. 🙂

  27. Amazing blog and very interesting stuff you got here! I definitely learned a lot from reading through some of your earlier posts as well and decided to drop a comment on this one!

  28. Jackie says:

    I just make this for lunch, since the recipe looked simple enough and I had all the ingredients on hand. While making it thought 2 1/2 tsp of ground ginger was a little to much so I only added 1 1/2. With that, though the ginger is still over powering that I could eat more then half a bowl. Next time I will try only 1/2tsp and hopefully it will taste better with less ginger.

  29. Christy says:

    This is tasty, but far too spicy! The pepper flakes could be cut in half or even more. Other than the spice, tasty.

    • Jessica says:

      Hi Christy,

      Thank you so much for your feedback! So glad you enjoyed it! I’ll make a note of your suggestions.

  30. Marine says:

    Hi Jessica, what’s your take on using regular spaghetti for this? I have celiac and have some great GF pasta that I import from Italy, but live in Norway and so can’t find GF chinese noodles. Thanks!

    • Jessica says:

      Hi Marine,

      Regular spaghetti would work but you may need to cut (or break) the noodles before cooking for the same effect. Hope that helps! 🙂

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