Sesame Garlic Ramen Noodles

Out of all the Ramen Noodles recipes Sesame Garlic Ramen Noodles is by far my favorite. Making it couldn’t be easier. You only need a few pantry staples to whisk the sauce together. Just Stir fry veggies and boil the Noodles and mix it all. You get this amazingly flavored Noodle recipe. If this is right up your ally, Read on.

Why we love this recipe for Ramen Noodles:

Versatility of making this recipe with traditional Ramen noodles or Rice Ramen Noodles.
Make it Gluten Free with Rice Ramen Noodles or Buckwheat Ramen Noodles
Dairy Free recipe
Nut Free recipe

How do I cook Ramen Noodles –

Depending on which ramen Noodles you are using, you can cook them in various ways. If you are buying fresh ramen from Asian grocery store, you can cook them in hot water or hot broth. If you are using dry Ramen, simply follow package instructions.

What can use if I don’t have Ramen noodles available?

Although slightly on thinner side, you can always use Italian Vermicelli, Angel hair pasta or thin rice noodles. Rice Noodles will taste slightly different and they don’t have chewy texture to it but they still work quite well with this recipe.
And last but not the least now for my Gluten free friends there is an option to use Gluten free Rice Ramen Noodles that you can use fantastically for this recipe.

The ingredients for Sesame Garlic Ramen Noodles:

Ramen noodles – Typically made of Flour and Kansui. Kansui is an ingredients that makes the noodles chewy and adds a particular nice flavor to it. If you would like to make the recipe Gluten free, use Rice Ramen Noodles
Sesame seeds – Roasted or unroasted both would work.
Garlic Ginger paste – Make sure to peel both before grating or making a paste
Onion – make thin and long strips. Red or White onion will work.

Cabbage – I typically use Green cabbage but you can use purple cabbage too.
Capsicum – Red Yellow or Orange capsicum works well here. Capsicum is also called Red pepper.
Green Onion – Wash and cut small. Only two sticks are enough for the recipe.
Soy Sauce – Use dark or light Soy sauce.
Chili sauce – If you are using regular Chili sauce, make sure you can handle the heat before adding the full amount specified
Sesame oil
Apple Cider Vinegar or Rice Vinegar
Olive Oil or Canola Oil

Step by step instruction:

Cut Onion in long thin strips and set aside
Cut Capsicum in long thin strips and set aside.
Peel and grate Ginger. Peel and smash Garlic and set aside.
Take 2 Tbsp. of Sesame seeds and in a mortar and pestle or a grinder, grind them coarsely. It takes very little time whichever method you use. Keep aside.
Take a large pot that can be used on a stove top and add water. We will use this water to cook the Ramen noodles. Follow instructions on the packet for Ramen Noodles. My package said to boil the water and immerse the Noodles in the water for 3-4 minutes after switching off the heat. Yours may be longer cooking time or less. The idea is to start boiling the water at the beginning so by the time you are done stir frying the vegetables, Noodles can be ready.

In a large pot that can be used on stove top, heat Canola oil/Olive oil on a medium flame.
When slightly warm, add Onion and Sauté for two minutes. Stir occasionally so the Onion doesn’t burn.
After two minutes, add Capsicum and Sauté for another minute.
Add Cabbage and Green Onion. Sauté lightly for another minute or two. We have the half cook the vegetables but keep the crunch.

Add ground Sesame seeds and mix well.

If the Noodles are not ready at this point, Switch off the heat and wait until Noodles are ready.
Once Noodles are ready, switch the stove on again and add Noodles. Mix well. I like to use one Spatula and one fork or tong to mix so I can make sure Noodles don’t break.

Let it be warm and all the Noodles are covered in Sauce.
Sprinkle some left over Green Onion and sesame Seeds.
Enjoy.

Recipe Variations for Sesame Garlic Ramen Noodles:

Switch up the vegetables.
Use some Spinach or Kale with Onions.
Add some Tofu for proteins.
If you are not strictly vegetarian, add a fried egg.

Storing and Making ahead tips:

You can sauté the Veggies and add the Sauce ahead of time and keep.
Add the noodles at the last minute just before

Some delicious recipes to try next:

Try another Dinner recipe Sweet and Sour tofu.
Green Salad with Strawberries will also go fantastically together with these noodles.
If you make this recipe and love it, remember to stop back and give it a five star rating – it helps other people find it.

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5 from 1 vote

Sesame Garlic Ramen Noodles

For this Sesame Ginger Garlic Ramen Noodles, you only need a few pantry staples to whisk the sauce together, Stir fry veggies, boil the Noodles and mix it all. You get this amazingly flavored Noodle recipe.

Course Main Course

Cuisine American, Chinese, Japanese

Keyword Rice Ramen Noodles, Sesame Garlic ramen noodles

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4

Ingredients

• 6 Oz Ramen noodles
• 3 Tbsp. Sesame seeds Crush 2 Tbsp. and keep 1 Tbsp. for Garmish
• 1 Tbsp. Garlic Ginger paste
• 1 Cup Onion cut in long thin strips
• 1 Cup Cabbage cut in long thin strips
• ¾ Cup Capsicum cut in long thin strips
• 2 sticks Green Onion cut in long thin strips
• 3 Tbsp. Soy Sauce
• 1 Tbsp. Chili sauce
• 2 Tbsp. Sesame oil
• 3 Tbsp. Apple Cider Vinegar or Rice Vinegar
• 1 Tbsp. Olive Oil or Canola Oil

Instructions

• Cut Onion in long thin strips and set aside
• Cut Capsicum in long thin strips and set aside.
• Peel and grate Ginger. Peel and smash Garlic and set aside.
• Take 2 Tbsp. of Sesame seeds and in a mortar and pestle or a grinder, grind them coarsely. It takes very little time whichever method you use. Keep aside.
• Take a large pot that can be used on a stove top and add water. We will use this water to cook the Ramen noodles. Follow instructions on the packet for Ramen Noodles. My package said to boil the water and immerse the Noodles in the water for 3-4 minutes after switching off the heat. Yours may be longer cooking time or less.
• In a large pot that can be used on stove top, heat Canola oil/Olive oil on a medium flame.
• When slightly warm, add Onion and Sauté for two minutes. Stir occasionally so the Onion doesn’t burn.
  
• After two minutes, add Capsicum and Sauté for another minute.
  
• Add Cabbage and Green Onion. Sauté lightly for another minute or two. We have the half cook the vegetables but keep the crunch.
  
• Add ground Sesame seeds and mix well.
  
• If the Noodles are not ready at this point, Switch off the heat and wait until Noodles are ready.
• Once Noodles are ready, switch the stove on again and add Noodles. Mix well. I like to use one Spatula and one fork or tong to mix so I can make sure Noodles don’t break.
• Let it be warm and all the Noodles are covered in Sauce.
• Sprinkle some left over Green Onion and sesame Seeds.