Spicy Sesame Garlic Noodles

Sesame and garlic have long brightened quick noodle bowls across East Asia, where toasted oil and chili wake up simple strands. This spicy sesame garlic toss coats tender noodles in a glossy mix of soy, honey, and chili garlic heat.

Serves 4 · 10 min prep · 15 min cook

Estimate for one serving

• 480 cal
• 14g protein
• 68g carbs
• 18g fat
• 3g fiber

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Ingredients

• 12 oz lo mein noodles or spaghetti
• 1/4 cup soy sauce
• 3 tbsp toasted sesame oil
• 2 tbsp rice vinegar
• 1 tbsp honey
• 2 tbsp chili garlic sauce
• 6 garlic cloves
• 1 tbsp grated fresh ginger
• 4 green onions
• 2 tbsp toasted sesame seeds
• 1 tbsp neutral oil
• 1 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1 lime

Instructions

1. 1Bring a large pot of water to a boil and cook the noodles until al dente according to package directions, usually 6 to 8 minutes; drain thoroughly and rinse briefly under cool water to stop cooking and prevent sticking.
2. 2While noodles cook, mince the garlic finely and grate the ginger. Thinly slice the green onions, separating whites from greens.
3. 3In a small bowl whisk together soy sauce, toasted sesame oil, rice vinegar, honey, chili garlic sauce, and red pepper flakes until smooth and glossy.
4. 4Heat neutral oil in a large wok or 12-inch skillet over medium heat. Add the white parts of the green onions, minced garlic, and grated ginger; stir-fry 45 to 60 seconds until fragrant but not browned.
5. 5Pour the prepared sauce into the hot pan and let it bubble gently for 1 minute so the flavors bloom and the mixture slightly thickens.
6. 6Add the drained noodles to the skillet and toss vigorously with tongs for 2 to 3 minutes so every strand is coated in the spicy sesame-garlic sauce and heated through.
7. 7Remove from heat, squeeze fresh lime juice over the noodles, and toss once more. Taste and add salt only if needed.
8. 8Transfer to serving bowls, top generously with green onion greens and toasted sesame seeds. Serve hot or at room temperature for maximum noodle chew and sauce cling.