Slurp up these Sticky Ginger Sesame Noodles and use a spoon to lick the bowl clean…That is how amazing this sauce is! Best of all this dish can be made in 5 minutes flat with a handful of simple ingredients. Gluten free, Grain free, Paleo, Vegan.
If you visit my blog often you may have stumbled across my other famous noodle recipes. Sticky Garlic Noodles and Crazy Good Peanut Noodles are my top two most popular recipes on my blog. I guess I have a knack for creating really tasty and addictive noodle dishes, and this dish is no exception!!
So I decided to create another finger-licking, can’t stop eating, swoon-inducing delicious noodle recipe! These Sticky Ginger Sesame Noodles have the perfect balance of sweet, salty, and sticky. Consider this your warning: They are addictive! You will want to put this sauce on everything. I mean everything.
Zoodles are my go-to healthy noodles, as they are low cal and grain free, but if you prefer any other type of noodles, go ahead and sub those in. Rice noodles, wheat noodles, even sweet potato noodles would be amazing. This recipe makes one large serving (that you will not want to share), so make sure to double it if others are wanting to indulge.
Best of all, this recipe can be made in just 5 minutes! You do not need to skimp on big bright flavor when you don’t have time to cook. Top with some sliced chicken breast, tofu, pork, or beef to make a complete balanced meal. Toss in some spinach an other stir fry veggies to bump up the nutrients.
I love healthy, guilt-free dishes that taste sinfully good. These Sticky Ginger Sesame Noodles pack a flavorful punch, but they are so very healthy.
And that sauce…… So good!
Sticky Ginger Sesame Noodles
Slurp up these Sticky Ginger Sesame Noodles and use a spoon to lick the bowl clean...That is how amazing this sauce is! Best of all this dish can be made in 5 minutes flat with a handful of simple ingredients. Gluten free, Grain free, Paleo, Vegan.
- 3 tablespoons coconut aminos (or soy sauce)
- 2 tablespoons agave (or maple syrup)
- 2 tablespoons rice wine vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh ginger, minced
- 1 teaspoon garlic, minced
- 1 tablespoon green onion, chopped (optional)
- 1 teaspoon sesame seeds (optional)
- 1/2 teaspoon arrowroot starch (optional)(or cornstarch, dissolved in 1 tablespoon water)
Spiralize your noodles or cook your noodles and set aside.
Add a dash of oil to a pan and sauté the minced garlic, ginger, and half of the green onions (optional) for 1-2 minutes over medium-high heat.
Add the rice wine vinegar, coconut aminos (or soy sauce), agave (or maple syrup), and toasted sesame oil. Simmer and Reduce for 3 minutes or until thickened.
Optional: If you want the sauce to be extra thick and sticky add the arrowroot slurry, mix well, and remove from the heat. The sauce will thicken as it cools.
Toss the zoodles or noodles in the sauce. (If using raw zoodles you can leave the noodles and sauce over the heat for a few minutes to soften the zoodles.) Scoop them into a bowl and top with sesame seeds and remaining green onion.