This vegetarian noodle recipe is ready in under 15 minutes. Soft noodles and crunchy vegetables are all dressed in a ginger sesame dressing, making a delicious noodle dish you can enjoy for lunch, dinner or as a side.
These super easy sesame noodles are made with store cupboard ingredients, and you can mix the veggies up to what you have in: tinned sweetcorn and grated carrot is my fall back to make a quick and easy dinner when there is not much in the fridge.
The 5 ingredient homemade dressing is made with soy sauce, rice vinegar, sesame oil, grated ginger and garlic powder. Simple, but packed with flavour.
Toddler Mini Jones loves nothing more than a bowlful of noodles for dinner, and I find I am cooking with noodles more and more as they are such a versatile ingredient. Not only are they quick and easy to cook, but they can be eaten hot or cold; with a thick sticky sauce as in these Vegan Dan Dan Noodles, or with this simple sesame sauce. As MJ is not very keen on raw garlic, I have used garlic powder to give a more subtle garlic flavour. If you or your family don’t like the taste of raw ginger, then use a pinch of dried ginger instead.
Not only is this dish a quick weeknight family meal; it is a delicious fresh lunch idea – and leftovers taste great! I often double the amount and then we can eat the leftovers the following day. You can also serve these noodles as a side dish, it would be lovely aside some grilled salmon or prawns. If you want some vegetarian protein, then add a sliced hard boiled egg or handful or toasted cashews (if not serving to young toddlers.)
Types of noodles to use in this dish:
I often use Ramen noodles or soba noodles, as they cook in 4 minutes – nice and quick for this dinner in a hurry! If you have a favourite noodle then use them, although personally I would stay clear of the instant noodles as they can clump and make this dish stodgy.
Make them your noodles:
Vegan noodles: use egg free noodles
Garlicky noodles: add ½ clove garlic rather than the garlic powder
No fresh ginger: use a pinch of dried ginger in stead.
Chilli noodles: Sprinkle fresh or dried chilli over the top of the noodles just before serving.
If you like this recipe you may also like:
Crispy lamb wraps – a take on crispy duck pancakes and a great way to use up leftover roast lamb
Quick and Easy Sesame Noodles
- 180 g noodles I use ramen or soba
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- 2 tbsp sesame oil
- 2 tsp ginger finely grated*
- ½ tsp garlic powder
- 2 spring onions finely chopped
- ½ yellow capsicum/pepper roughly diced
- ⅛ small red cabbage finely shredded
- 1 tsp black sesame seeds plus more to serve
- Cook the noodles according to the packet instructions.
- While the noodles are cooking, whisk together the soy sauce, rice vinegar, sesame oil, ginger, and garlic powder, adding a tsp of the noodle cooking water.
- Drain the noodles and cool by running under the cold water tap for a minute or so.
- Place the noodles into a large mixing bowl and stir in the dressing, spring onions, capsicum/pepper, cabbage and sesame seeds.
- Divide between two bowls and sprinkle over extra sesame seeds.
- Ginger: you can use a pinch of dried ginger if you don't have any fresh ginger, or you want the ginger taste to be mild.
- Sesame Seeds: use white sesame seeds rather than black sesame seeds if you prefer.