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15 Minute Garlic Sesame Noodles Recipe
Ash Tyrrell

15 Minute Garlic Sesame Noodles Recipe

I made these 15-minute garlic sesame noodles on one of those evenings when I wanted big flavor without spending forever in the kitchen. The smell of garlic sizzling in sesame oil instantly told me this recipe was a keeper.
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Prep Time 5 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • Spaghetti or wheat noodles – 8 ounces
  • Long noodles hold the sauce well. Regular spaghetti works perfectly but fresh noodles cook even faster.
  • Garlic – 5 to 6 cloves finely minced
  • Fresh garlic is essential here. I don’t recommend jarred garlic because it lacks the sharp aroma needed for this dish.
  • Sesame oil – 2 tablespoons
  • Use toasted sesame oil for the best nutty flavor. A little goes a long way so don’t overdo it.
  • Soy sauce – 3 tablespoons
  • This adds saltiness and umami. Low-sodium soy sauce helps control the overall salt level.
  • Brown sugar – 1 tablespoon
  • Brown sugar rounds out the salty flavors with mild sweetness. It also helps the sauce cling to the noodles.
  • Rice vinegar – 1 tablespoon
  • This adds brightness and keeps the noodles from tasting too heavy.
  • Red chili flakes – ½ teaspoon
  • Optional but recommended. It adds gentle heat without overpowering the garlic.
  • Green onions – 2 stalks thinly sliced
  • These add freshness and a light crunch at the end.
  • Sesame seeds – 1 tablespoon
  • White or black sesame seeds both work. Toast them lightly for extra flavor.

Method
 

  1. Bring a pot of salted water to a boil and cook the noodles according to package instructions. Drain them just before they’re fully soft so they don’t overcook later. Reserve a little pasta water in case you need to loosen the sauce.
  2. Heat sesame oil in a skillet over medium heat. Add the minced garlic and stir constantly until fragrant but not browned. This step creates the aromatic base of the entire dish.
  3. Lower the heat and add soy sauce, brown sugar, rice vinegar, and chili flakes to the skillet. Stir gently until the sugar dissolves and the sauce looks glossy. Keep the heat low to avoid burning.
  4. Add the cooked noodles directly into the skillet. Use tongs to toss everything together so the noodles absorb the sauce evenly. Add a splash of pasta water if needed for smooth coating.
  5. Turn off the heat and sprinkle in green onions and sesame seeds. Give it one final toss and taste for seasoning. Serve immediately while hot and glossy.

Notes

  • I always mince the garlic fresh because it makes a huge difference in aroma and taste.
  • I let the noodles sit in the sauce for about a minute off heat so they absorb more flavor.
  • I toast the sesame seeds myself when I have time; it adds extra nuttiness.
  • I adjust soy sauce and sugar slightly depending on whether I want it more savory or sweet.