Make Ahead

Simple Sesame & Garlic Noodles

September  8, 2014
2 Ratings
Photo by Bobbi Lin
  • Serves 2
Author Notes

At our blog, Boy Meets Girl Meets Food, we love a good noodle dish. However, we often find that they can become quite heavy and drowned out with sauces, so yesterday we set about making a light and simple noodle dish that is a perfect accompaniment to seafood, stir-fries, and poultry alike! —boymeetsgirlmeetsfood

Test Kitchen Notes

There are some dishes that captivate you even before you're halfway through the cooking process and this simple soba noodle dish certainly qualifies as one. I loved the mellow combination of the softened garlic and the smoky nuttiness of the sesame oil. I used a cold pressed sesame oil for extracting the garlic flavors and then added a bit of dark toasted sesame oil to give it the suggest 'extra kick'. The bird's eye chilies can pack a lot of heat, so go easy on them. The toasted sesame seeds and the cucumber add a lightness to the noodles that is reminiscent of a salad, so feel free to add as much as you want. A couple of clarifications: I used Soba noodles , the other option suggested for the recipe. It had cooked to a soft yet firm consistency in 3 minutes in the boiling water. After a hotline discussion, I used untoasted sesame noodles to saute the garlic. Once the oil heated up enough to emit its signature aroma, make sure to lower the heat so that the garlic does not brown. The flavor is pleasant and mild despite using 5 cloves. A single birds eye chili was adequate to provide a sharp heat to the whole packet of noodles (9.5 oz/269 grams) used for the dish. I thought the black pepper complemented the noodles exceptionally well. —Panfusine

What You'll Need
  • 1/2 large cucumber
  • 4 tablespoons sesame oil, divided
  • 5 garlic cloves, finely chopped
  • 3 Thai bird chiles
  • 180 grams ramen or soba noodles
  • 1 large chunk of ginger, finely shredded or chopped
  • Salt and pepper, to taste
  • 1/2 lime
  • 1/2 teaspoon sesame seeds, toasted
  1. To begin, bring a large pot of water to boil. While the water is warming up, finely slice the cucumber into thin matchsticks.
  2. Next, heat 3 tablespoons of sesame oil in a non-stick pan. Once the sesame oil is toasting (you will get that lovely fragrant sesame smell) add your garlic and chiles. The water should be boiling away, so chuck your noodles in and keep a close eye on them -- ramen can take as little as 4 minutes to cook.
  3. Drain the noodles, then toss them in with the garlic and chile, and add the diced ginger. Mix so that the sesame-garlic oil is evenly spread throughout the noodles, and add a bit more sesame oil if necessary (I found that it was necessary at this point). Season generously with salt and pepper. Remove from heat, and hit the noodles with a squeeze of lime. I like serving these noodles slightly chilled/below room temperature, so I put them in the fridge to cool for about 20 minutes before serving.
  4. Just before serving, remove the noodles from the fridge, and top with the cucumber slices as well as the toasted sesame seeds. Done! Super simple, and a really nice addition to any asian-inspired meal.

See what other Food52ers are saying.

  • Julia Petrich
    Julia Petrich
  • Regine

3 Reviews

Julia P. January 13, 2020
Just FYI, based on the other comment... The pack of ramen noodles I bought came with three portions of ramen in bundles. Two of those portions is almost exactly 180 grams. I made the whole package and just multiplied other quantities by 1.5.

I added edamame to the top of this for some protein, and it was very good! Super easy and delicious.
Regine September 9, 2014
Looks like I may be able to eyeball a pound of pasta and take a tiny bit more than one third to equal 180 grams.
Regine September 9, 2014
Ouch 180 grams??? For me, living in the US = not liking to weigh ingredients. LOL
I guess I will need to figure out how much pasta to take from a box of 1 pound (16 ounces) pasta. Recipe looks good though. Thanks!