Description
Quick and savory garlic sesame noodles tossed in a rich, umami-packed sauce with a hint of sweetness and spice. Perfect for an easy weeknight meal.
Ingredients
- 12 ounces brown rice noodles
- 1 tablespoon oil
- 6 cloves garlic (minced)
- 1/4–1/3 cup low sodium soy sauce or tamari
- 2 tablespoons veggie broth
- 1 1/2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon honey or maple syrup
- 2 tablespoons tahini
- 2 teaspoons sriracha
- 1/2 teaspoon ground ginger
Instructions
- Bring a large pot of water to a boil and cook the brown rice noodles according to package instructions. Drain and set aside.
- Mince the garlic very finely or use a garlic press.
- Heat oil in a pan over medium heat and add the minced garlic. Sauté until the edges are golden brown.
- In a bowl, whisk together soy sauce or tamari, veggie broth, rice vinegar, sesame oil, honey or maple syrup, tahini, sriracha, and ground ginger until smooth.
- Pour the sauce into the pan with the garlic and stir well.
- Let the sauce simmer for 2–3 minutes until slightly thickened.
- Add the cooked noodles to the pan and toss until evenly coated with the sauce.
- Serve hot, optionally garnished with scallions, red pepper flakes, or crushed peanuts.
Notes
- Use tamari instead of soy sauce to keep the dish gluten-free.
- Maple syrup can be used instead of honey for a vegan option.
- Add steamed vegetables or tofu for extra protein and texture.
- Adjust sriracha to control the spice level.
- Best enjoyed fresh, but leftovers can be refrigerated for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 0 mg
