Spicy Sesame Garlic Noodles
These spicy sesame garlic noodles are packed with flavor, quicker than takeout, and better for you, too. They're perfect as-is, or topped with cooked tofu, shrimp, chicken, or beef. You could also include some broccoli, sliced red bell peppers, and/or snow peas, or any other vegetables you like.
Servings: 6
Calories: 413kcal
Ingredients
- 1 pound (454 grams) spaghetti, Chinese egg noodles, or ramen noodles
- 2 tablespoons (36 grams) baking soda, optional (see note 1)
- 1 medium shallot minced (about ½ cup)
- 2 cloves garlic minced
- 2 teaspoons minced fresh ginger
- 3 tablespoons (45 ml) seasoned rice vinegar
- ¼ cup (66 grams) crunchy natural peanut butter
- 3 tablespoons (45 ml) reduced-sodium soy sauce
- 2 tablespoons hot chili toasted sesame oil
- 1 teaspoon (5 grams) sriracha
- ¼ cup warm water
- 2 tablespoons (18 grams) sesame seeds
- 3 scallions white and light green parts thinly sliced
Instructions
- Bring a large pot of salted water to a boil. Cook noodles according to package instructions. (See note 1.)
- Meanwhile, place the minced shallot, garlic and ginger into a large mixing bowl (big enough to accommodate a pound of noodles) and stir in the rice vinegar. Let sit for five minutes. Then whisk in peanut butter, soy sauce, sesame oil, and sriracha until perfectly smooth. Whisk in the water.
- In a small pan, toast the sesame seeds over low heat, stirring a few times, until fragrant and lightly browned.
- As soon as you drain the noodles, add them to the bowl with the sauce and toss to coat well. Stir in scallions and sesame seeds.
- Serve warm, at room temperature, or cold.
Video
Notes
- If cooking with spaghetti, you can use the same technique that creates the chewy exterior on bagels and pretzels to transform spaghetti into a springier noodle that mimics ramen or Chinese egg noodles. Simply add two tablespoons of baking soda to your gallon or so of salted water right after it boils, before you add the pasta. Add two minutes to the cooking time indicated on the package for al dente. This step is completely optional — spaghetti works just fine in this recipe as-is, but it's fun to have options.
- Seasoned rice vinegar has a little bit of sugar and salt added to it. You can swap in unseasoned rice vinegar and add two teaspoons of sugar, honey, or another sweetener to the dressing if that's what you've got.
- Hot chili toasted sesame oil (sometimes just called hot sesame oil) is a rockstar ingredient. It packs tons of sesame flavor and the perfect level of nuanced spiciness. You can swap in regular toasted sesame oil to reduce the spice.
- Sriracha adds another layer of flavor and plenty of spiciness. The amount I've suggested in the recipe gives the dish a mild heat — you can easily customize it to your tastes.
- Spicy sesame garlic noodles will be at their sauciest right after cooking. After that, the noodles will absorb more of the sauce. That said, you can absolutely make them in advance at serve warm, at room temperature, or chilled. They're great either way.
- Leftovers will keep well in an airtight container in the fridge for a week.
Nutrition
Calories: 413kcal | Carbohydrates: 61.8g | Protein: 13.5g | Fat: 12.5g | Fiber: 3.6g