Sesame Noodles with Honey Ginger Sauce
Lightly sautéed sesame noodles tossed in a honey ginger sauce that makes a quick and easy take-out style dinner in 20 minutes.
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.
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.
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.
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.
If you tried these Sesame Noodles please let me know in the comments below!
Sesame Noodles with Honey Ginger Sauce
Ingredients
Noodles:
- 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
Instructions
- Whisk all the ingredients together for the sauce. Set aside.
- 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.
- Drain the water and allow the noodles to dry a bit in a mesh strainer.
- 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 honey ginger sauce and stir, coating the noodles in it. Allow the sauce to cook with the noodles for 5 more minutes on medium low heat.
- Remove from heat and add chopped scallions. Serve immediately.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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!
Aww thank you Christa! I am so glad you and your family enjoyed it!! You’re so welcome 🙂
Are Chinese noodles gluten free?
Hi Kim, no they aren’t
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.
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.
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!
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.
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. 🙂
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.
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!
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. 🙂
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.
Thanks for the feedback Jackie! Great to know.
This is tasty, but far too spicy! The pepper flakes could be cut in half or even more. Other than the spice, tasty.
Hi Christy,
Thank you so much for your feedback! So glad you enjoyed it! I’ll make a note of your suggestions.
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!
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! 🙂
It’s such an easy and versatile recipe! I used angel hair pasta and added cilantro and bean sprouts. I didn’t have red pepper flakes, so I replaced it with red pepper powder. I forgot to put scallions, but it’s still delicious! The ginger flavor is really nice.
Hi Sora we’re glad that you enjoyed it!