Quick Sesame Noodles Recipe – Garlic & Chili Stir-Fry

Last Updated on 6 months ago by Neha Deshmukh

Quick Sesame Noodles Recipe – Garlic & Chili Stir-Fry

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful meal that doesn’t require hours in the kitchen. This Sesame Noodles recipe is exactly that. I first stumbled upon a version of this when I was a student, and it’s been a weeknight staple ever since. It’s seriously satisfying, packed with flavor, and comes together in under 30 minutes. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another noodle dish. The combination of toasted sesame oil, a little kick from the chili, and the tangy sweetness of the sauce is just… chef’s kiss. It’s incredibly versatile – you can adjust the spice level to your liking, swap in different veggies, or even make it vegan. Plus, it’s a fantastic way to use up any leftover noodles you might have! Honestly, it’s a guaranteed crowd-pleaser.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 150 grams noodles (any kind you like!)
• 3.5 to 4 cups water
• 3 tablespoons sesame oil
• 2 to 3 dry red chilies
• 1/3 cup spring onion whites, finely chopped
• 1 tablespoon finely chopped garlic
• 2 teaspoons finely chopped celery
• 1 tablespoon soy sauce
• 2 teaspoons red chili sauce
• 1 teaspoon rice vinegar
• 1/4 to 1/2 teaspoon sugar
• 2 to 3 tablespoons chopped spring onion greens
• Salt as required
• Sesame seeds or chili flakes (optional, for garnish)

Ingredient Notes

Let’s talk ingredients for a sec, because quality really makes a difference here!

• Sesame Oil: Don’t skimp on this! Toasted sesame oil is the star of the show. It has a rich, nutty flavor that you just can’t replicate. I prefer a good quality, dark sesame oil.
• Dry Red Chilies: These add a lovely warmth and subtle heat. You can adjust the number depending on how spicy you like things. If you only have chili flakes, a teaspoon or so will do in a pinch.
• Rice Vinegar: This provides a crucial tanginess that balances the sweetness and spice. While you can substitute with white vinegar, rice vinegar has a much more delicate flavor. It’s worth seeking out!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, bring the 3.5 to 4 cups of water to a boil in a pan. Add the 150 grams of noodles and cook until they’re al dente – meaning they still have a little bite. Nobody likes mushy noodles!
2. While the noodles are cooking, let’s prep our veggies. Finely chop the garlic (about 1 tablespoon), spring onion whites (1/3 cup), and celery (2 teaspoons).
3. Once the noodles are cooked, drain them immediately and rinse with cold water to stop the cooking process. Set them aside.
4. Now, heat the 3 tablespoons of sesame oil in a wok or large frying pan over medium heat. Add the 2 to 3 dry red chilies and stir-fry for just a few seconds – you want to release their flavor, but not burn them.
5. Add the chopped spring onion whites and celery to the wok. Sauté until they become translucent, about 2-3 minutes.
6. Time for the sauce! Mix in the 1 tablespoon of soy sauce, 2 teaspoons of red chili sauce, 1 teaspoon of rice vinegar, 1/4 to 1/2 teaspoon of sugar, and salt to taste. Give it a good stir and adjust the seasoning as needed – a little more chili sauce for extra heat, a touch more sugar for sweetness.
7. Add the cooked noodles to the wok and toss everything together really well, making sure the noodles are completely coated in that glorious sauce.
8. Finally, stir in the 2 to 3 tablespoons of chopped spring onion greens. Serve immediately, and sprinkle with sesame seeds or chili flakes if you’re feeling fancy!

Expert Tips

• Don’t overcrowd the wok! If you’re making a larger batch, cook the noodles in batches to ensure they get properly coated in the sauce.
• Taste as you go! The beauty of this recipe is that you can customize it to your liking.
• A little goes a long way with sesame oil. It’s potent stuff!

Variations

This recipe is super adaptable. Here are a few ideas to get you started:

• Spice Level Adjustment: My family loves things spicy, so I often add an extra chili or a dash of chili oil. If you prefer milder flavors, reduce the amount of chili sauce or omit the dry red chilies altogether.
• Gluten-Free Noodle Options: Use rice noodles or gluten-free wheat noodles for a gluten-free version.
• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check that your soy sauce and chili sauce don’t contain any hidden animal products.
• Quick Weeknight Meal Variation: My friend Sarah adds pre-cut stir-fry veggies to this for an even quicker and more substantial meal. Broccoli, carrots, and bell peppers work really well.

Serving Suggestions

These noodles are fantastic on their own, but they also pair well with:

• A side of steamed vegetables
• Crispy tofu or pan-fried chicken
• A fresh cucumber salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. They might get a little sticky, so you may need to add a splash of water or soy sauce when reheating.

FAQs

Let’s answer some common questions:

• Can I use different types of noodles for this recipe? Absolutely! Udon, ramen, spaghetti, or even linguine will work. Just adjust the cooking time accordingly.
• How can I adjust the spice level? Reduce or increase the amount of red chili sauce and dry red chilies. You can also add a pinch of cayenne pepper for extra heat.
• What is the best type of sesame oil to use? Toasted sesame oil is key! Look for a dark, rich oil with a strong aroma.
• Can this be made ahead of time? It’s best enjoyed fresh, but you can prep the sauce and veggies ahead of time. Store them separately and combine everything when you’re ready to cook.
• Is rice vinegar essential, or can I substitute it? While you can use white vinegar, rice vinegar adds a more delicate and authentic flavor. It’s worth seeking out if possible!