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.

Course Main Course
Cuisine Chinese
Prep Time 1 minute
Cook Time 4 minutes
Total Time 5 minutes
Servings 1
Author Kelley


  • 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)


  1. Spiralize your noodles or cook your noodles and set aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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.