Garlic Sesame Noodles

Welcome! If you’re after a no-fuss, delicious dinner that’s ready in 15 minutes, these garlic sesame noodles are exactly what you need. They’re garlicky, nutty, and come together with pantry staples like tahini, toasted sesame oil, soy sauce (or tamari), rice vinegar, and a little kick of sriracha. Best of all, when you use rice or brown rice noodles, they’re naturally gluten free!

Inside this post, you’ll find everything needed to make the perfect garlic sesame noodles — from the full list of ingredients to clear step-by-step instructions, plus handy tips and easy ingredient swaps. I’ll also share ideas for proteins and vegetables to turn this into a filling meal. Eat them hot for cozy comfort or cold for a refreshing lunch. These noodles keep for up to 5 days in the fridge and can be made vegan simply by swapping honey for maple syrup.

• Whips up in about 15 minutes — perfect for those busy evenings.
• Gluten free and easily vegan-friendly for all diets.
• Pantry-friendly ingredients: creamy tahini, rich toasted sesame oil, savory soy sauce, and punchy garlic.
• Super versatile — enjoy solo or add your favorite tofu, salmon, chicken, or veggies; double the sauce if you’re adding extras.

Keep scrolling for the ingredient list and detailed instructions, plus tips that turn these simple noodles into a total restaurant-style treat.

Why You’ll Love It

Pressed for time but craving rich, comforting noodles? These garlic sesame noodles will be your new go-to. They’re quick, forgiving, and endlessly adaptable—great for busy weeknights, packed lunches, or anytime you want a no-stress meal that feels like a treat.

• Ready in just 15 minutes. Boil your noodles, whisk your sauce, toss everything together, and dinner is served.
• Easy-to-find ingredients from your pantry. Brown rice noodles, tahini, low sodium soy or tamari, sesame oil, and some simple seasonings.
• Gluten free and vegan-friendly. Swap soy sauce with tamari and honey with maple syrup to keep it plant-based.
• Serve hot or cold. Eat freshly made or chill it for a tasty make-ahead lunch; cooking noodles a bit longer keeps them soft when cold.
• Make-ahead friendly. Keeps well in the fridge up to 5 days, making it perfect for meal prep or packed lunches.
• Classic sesame flavor with rich, creamy sauce. Tahini and toasted sesame oil coat every noodle in silky, nutty goodness without overwhelming soy sauce saltiness.
• Highly versatile. Mix it up with different noodles, steamed veggies, or proteins like tofu, chicken, salmon, or crispy garlic butter air fryer shrimp. Double the sauce for extra mix-ins.

• Simple cooking, impressive tastes. Just finely minced garlic and a quick simmer to bring restaurant-level flavors home.

What You’ll Need

• 12 ounces brown rice noodles
• 1 tablespoon neutral oil
• 6 cloves garlic
• 1/4-1/3 cup low sodium soy sauce or tamari
• 2 tablespoons vegetable broth
• 1 ½ tablespoons rice vinegar
• 2 tablespoons toasted sesame oil
• 1 tablespoon honey or maple syrup
• 2 tablespoons tahini
• 2 teaspoons sriracha
• ½ teaspoon ground ginger

How to Make It

1. Bring a large pot of water to a boil and cook the noodles according to package directions.
2. If serving cold, cook rice noodles 1–2 minutes longer than package directions.
3. While the noodles cook, finely mince the garlic or use a garlic press.
4. Heat a neutral oil in a pan over medium-low heat.
5. Add the minced garlic to the pan and sauté gently until golden at the edges, about 5 minutes, avoiding burning.
6. Whisk soy/tamari, vegetable broth, rice vinegar, toasted sesame oil, honey or maple syrup, tahini, sriracha, and ground ginger together until smooth and lump-free.
7. Pour the sauce into the pan with the sautéed garlic and stir to combine.
8. Simmer the sauce 2–3 minutes until it thickens slightly and flavors meld.

9. Drain the noodles and toss them in the sauce until thoroughly coated.

10. Taste and adjust salt, sweetness, or spice as desired.
11. Top with garnishes such as chopped scallions, crushed peanuts, or red pepper flakes.

Small Tricks, Big Flavor

Little tricks make a big difference. Follow these tips to get your garlic sesame noodles tasting like a restaurant dish you made at home, and for a balanced side, serve them with Japanese clear soup.

• Minced garlic should be really fine or use a garlic press so you’re not getting big chunks in your sauce.
• Sauté garlic slowly in neutral oil over medium-low heat, watching closely. Pull it off the heat if it starts browning too fast—too dark equals bitterness.
• Always use low-sodium soy sauce or tamari and start with less—you can add more if needed after tasting.
• Whisk the tahini properly with the sauce ingredients so the sauce is silky smooth with no clumps before heating.
• Simmer the sauce 2-3 minutes in the pan so it thickens a bit and melds all the flavors.
• If you plan to eat your noodles cold, cook the rice noodles 1-2 minutes longer than directions say to keep them soft in the fridge.
• Confidently double the sauce if you’re adding extra veggies or protein (try flaky air fryer salmon on top) to ensure everything’s coated just right.
• For leftovers, reheat gently in the microwave or on the stove with a splash of water or broth to loosen up the sauce.
• Swap tahini for peanut butter or sesame paste if you want a twist. Maple syrup works great instead of honey. Any noodle you love, ramen, soba, or spaghetti, will do.
• Don’t forget garnishes! Scallions, crushed peanuts, and red pepper flakes add texture, flavor, and a little pop.

Swaps and Add-Ins

One thing you may notice is that this recipe calls for tahini, which might be new to some of you. Tahini is a smooth sesame seed paste made from raw seeds, different from sesame paste that uses toasted seeds and has a stronger flavor. I like tahini here because it’s easy to find and creates a creamy texture that’s perfect for the sauce.

If you can get sesame paste, feel free to swap it in! For a peanut twist, peanut butter works deliciously as well.

Garlic sesame noodles are wonderfully versatile. Serve them straight from the pot with a side of roasted salmon or garlic butter chicken for a classic dinner. Or keep it vegan and stir in some of my peanut tofu or teriyaki tofu recipes.

Want veggies? Steamed broccoli is awesome here, or toss in roasted or stir-fried veg to bulk it up. These noodles go great alongside my General Tso’s chickpeas too! Feel free to mix and match noodles, add extra peanuts for crunch, spice it up any way you like.

Since this recipe tastes great warm or cold, it’s perfect for work lunches or picnic on-the-go meals too.

Pro tip: if you’re adding protein or veggies, double your sauce to keep everything saucy and delicious—same goes for any noodle stir-fry variations.

How to Store Leftovers

Once made, these garlic sesame noodles keep fresh in an airtight container in your fridge for up to 5 days. You can enjoy them cold right from the fridge or warm them up gently in the microwave or stovetop. For a heartier next-day meal, top a bowl with crispy Air Fryer Bang Bang Shrimp.

If you prefer them cold, I recommend cooking the rice noodles slightly longer—about 1-2 minutes extra. This keeps them soft and tender after chilling because rice noodles can firm up in the fridge if undercooked.

Common Questions Answered

Wondering about the spice level? This garlic sesame noodles recipe is mild by default, so you can add more sriracha, red pepper flakes, or your favorite hot sauce to suit your taste.

If you like things extra spicy, you might want to try my chili noodles recipe which packs a real punch; if you prefer something milder and saucy, these slow cooker honey garlic chicken noodles are a cozy alternative.