Garlic Sesame Noodles
Fast garlic sesame noodles with a glossy soy-butter-garlic sauce and toasted sesame—15-minute Asian-American pantry noodle bowl for chaotic weeknights. Optional shrimp (145°F) or leftover chicken (165°F) turns it into a full meal.
🛒Ingredients
- 12 ounces spaghetti, ramen, or lo mein noodles
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 1 tablespoon brown sugar or honey
- 1 tablespoon toasted sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons toasted sesame seeds
- 3 green onions, sliced
- Optional protein: 1 pound shrimp cooked to 145°F, or 2 cups shredded cooked chicken (165°F)
- Reserved pasta water as needed
🔧Kitchen Tools Needed
- Pasta pot
- Large skillet
- Tongs
- Instant-read thermometer
📝Instructions
- 1
Cook noodles until al dente; reserve 3/4 cup pasta water; drain.
- 2
In the same pot or a large skillet, melt butter over medium. Cook garlic 45–60 seconds until fragrant (do not burn).
- 3
Stir in soy sauce, brown sugar, sesame oil, vinegar, and red pepper flakes. Loosen with a splash of pasta water.
- 4
Add noodles and toss until glossy and hot, adding pasta water as needed. Fold in optional cooked shrimp or chicken and warm through (shrimp already 145°F; chicken steaming hot / 165°F).
- 5
Top with sesame seeds and green onions. Serve immediately. Refrigerate within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 440
🏷️Recipe Tags
❓Frequently Asked Questions
No butter?
Use neutral oil plus an extra teaspoon sesame oil.
Make it spicy?
Add chili crisp or more red pepper flakes at the end.
Gluten-free?
Use rice noodles and tamari.
Food safety?
If adding shrimp cook to 145°F; chicken to 165°F; leftovers reheat to 165°F.
