My first restaurant job was in a mall Chinese food place. I learned a lot at that job about knife work, speed, and cooking. I've carried those lessons with me throughout my entire career. That job also helped to develop my love of Chinese food, authentic and North American.
It's with that in mind that I developed this recipe for Simple Sesame Garlic Noodles. They are an homage to that first job of mine. There are three things that I love about this noodle dish: number one, they taste amazing; two, as the name suggests, they are simple to make; and three, they remind me of one of my favourite dishes from that restaurant.
This recipe makes a great quick meal for those days when you don't know what to make and can't find anything in the fridge. I can't wait to share it with you.
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Sesame Garlic Noodles Ingredients
The Noodles
The noodles are the most important ingredient in this Simple Sesame Garlic Noodle Recipe. The noodle has to stand up to stir-frying, or it will fall apart, and you will have a wok full of mush.
I suggest ramen noodles. They are cheap, and you can find them in almost any grocery store. I use rice ramen noodles because they are gluten-free, but any ramen noodles will work. To cook the noodles, follow the instructions on the package, then rinse them under cold running water until they are cool.
You can do this a day ahead and keep them covered in the fridge. If the noodles stick together when you take them out of the refrigerator, run them under cold running water to loosen them.
So what makes a good stir-fry noodle? It comes down to texture and thickness. You want something with a bit of chew to it -- a noodle that can absorb the sauce without turning into paste. Thin, delicate noodles like angel hair or vermicelli will break apart in a hot wok.
Ramen noodles are ideal because they have that springy, slightly chewy quality that holds up to high heat and tossing. If you want to experiment, try fresh Chinese egg noodles from an Asian grocery store. They have a wonderful texture and cook in about two minutes. Udon noodles are another great option if you prefer something thicker and heartier. The key is to cook them just to al dente, rinse them well to stop the cooking, and make sure they're not clumped together before they hit the wok.
Green Pepper
These noodles are a blank canvas. You can put whatever you want in them. I like green pepper, so that's what I use. You can add sliced cabbage, carrot, roast pork, whatever. In total, you want one cup of sliced green pepper. Use half a large bell pepper. Cut it in half, then slice it into thin pieces.
The Other Ingredients
The other ingredients you need to make this Sesame Garlic Noodles recipe are sliced garlic, chilli flakes, sesame seeds, soy sauce (or tamari), rice vinegar, salt, sugar, and sesame oil. You can find the measurements in the recipe at the top of the post. If you love working with these types of flavours, you might also enjoy my guide to mastering the stir-fry.
A quick note about the sauce: this is a simple combination, but the balance matters. The soy sauce brings salt and umami, the rice vinegar adds a sharp acidity that cuts through the richness, the sugar rounds out the edges, and the sesame oil at the end adds that unmistakable toasted flavour that ties everything together.
If you want to play with the sauce, try adding a teaspoon of oyster sauce for extra depth, or a splash of sriracha or sambal oelek if you like more heat. A little hoisin sauce will push it in a sweeter, more barbecue-like direction. The beauty of a noodle dish like this is that the sauce is your playground -- just keep tasting as you go and adjust to your liking.
How To Make Sesame Garlic Noodles
Stir-Fry The Peppers
Heat a wok or large non-stick skillet on high heat. Add one tablespoon of cooking oil. Use vegetable oil, peanut oil, grapeseed oil, or avocado oil. Olive oil and sesame oil will burn and leave a bitter flavour. I prefer peanut or grapeseed oil as they leave little to no taste. Add the peppers and stir-fry for about three minutes or until they brown.
Now, here's something important that most home cooks get wrong: heat. When I was working at that Chinese restaurant, those commercial woks were cranked so high that the metal literally glowed. That extreme heat is what creates what the Chinese call "wok hei" -- the breath of the wok. It's that slightly smoky, charred flavour that makes restaurant stir-fries taste different from what you make at home.
You probably don't have a commercial burner in your kitchen, and that's fine. But you can get closer to that flavour by letting your wok or pan get ripping hot before anything goes in. I'm talking about letting it heat for a solid two to three minutes on the highest setting. When the oil shimmers and just barely starts to smoke, that's when you add your ingredients.
Work in small batches if you need to, because overcrowding the pan drops the temperature and you end up steaming instead of frying.
Add The Garlic and Sesame Seeds
Next, add the garlic, chilli, and sesame seeds. Stir-fry for a minute before moving on to the next step.
Stir-Fry The Noodles
Add the noodles to the wok and stir-fry until hot, about two to three minutes. Pour in the soy sauce and vinegar, the sugar, and a pinch of salt. Stir-fry for another two to three minutes or until the noodles are coated in the sauce.
Taste the noodles, season with salt, then add the sesame oil and toss. Remove the wok from the heat and serve.
Adding Protein to Make It a Full Meal
As I mentioned, these noodles are a blank canvas, and one of the easiest ways to turn them from a side dish or snack into a proper dinner is to add some protein. Chicken thighs are my favourite option here. Slice them thin against the grain, season with a pinch of salt, and stir-fry them in the hot wok for about three to four minutes before you cook the peppers.
Remove them from the wok, set them aside, and add them back in with the noodles at the end. Thighs work better than breast for stir-frying because they stay juicy and tender even at high heat.
Shrimp is another fantastic option. Use medium or large shrimp, peeled and deveined, and give them about ninety seconds per side in the hot wok until they're pink and just curled. Don't overcook them or they'll turn rubbery.
If you're keeping things vegetarian, extra-firm tofu is the way to go. Press it for at least twenty minutes to remove excess moisture, cut it into cubes, and fry it until golden on all sides before adding the other ingredients. The crispy exterior of the tofu absorbs the sauce beautifully and gives you that satisfying contrast in texture. Whatever protein you choose, the key is to cook it separately first and add it back at the end so nothing gets overcooked or soggy.
The Wrap-Up
I love noodles of any kind, but these Simple Sesame Garlic Noodles have a special place in my heart. They take me back to a place and time that I have fond memories of. And, they are just so tasty.
So, what's your favourite noodle dish? Is there a dish that transports you to a different time and place? Leave a comment below and tell me about it. If you want to explore more Chinese-inspired recipes, check out my BBQ Pork Chow Mein or Take-Out Style Fried Rice.
Recipe
Ingredients
- 4 blocks ramen noodles
- 2 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 2 tablespoon peanut oil
- 1 cup thinly sliced green bell pepper
- 2 tablespoon garlic, thinly sliced
- ¼ teaspoon chilli flakes
- 1 tbsp sesame seeds
- 1 tablespoon sugar
- salt
- 2 tablespoon sesame oil
Instructions
- Prepare the noodles according to the package instructions, then rinse under cold running water until cool. Drain the noodles and set them aside.
- In a small container, combine the soy sauce and vinegar.
- Heat a wok or large non-stick skillet over high heat.
- Add the peanut oil to the wok along with the green peppers. Stir-fry the green pepper until lightly browned, about 3 minutes.
- Add the chilli, garlic, and sesame seeds to the wok and stir-fry for a minute before adding the noodles.
- Stir-fry the noodles until they are hot, about 3 minutes, then pour in the soy sauce and vinegar mixture. Stir-fry the noodles for another minute, then add the sugar and a pinch of salt - Stir-fry for 1 more minute. Finally, add the sesame oil to the noodles and mix.
- Taste the noodles and adjust the seasoning with a little more salt as needed. Serve.
Kandace says
These were delicious! Thanks for the recipe!
Chef Ben Kelly says
I'm glad you enjoyed them!