Sesame Garlic Ramen Noodles
These ramen noodles are coated in a thin, glossy sesame-soy sauce rather than served in broth. Garlic and a little brown sugar round out the sauce, while a generous finish of white sesame seeds and sliced green onions adds texture and freshness.
Cook the noodles separately and discard the seasoning packets. Then toss the drained noodles briefly in a skillet—long enough to coat them, but not so long that they turn gummy. Ramen brands vary, so use the package directions and check for a just-tender texture.
Ingredients for Sesame Garlic Ramen Noodles
Servings: 2 light main-dish servings or 3–4 side servings. Time: About 12–15 minutes.
- 2 blocks instant ramen noodles, about 6 oz total (170g), seasoning packets discarded
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons packed brown sugar
- 1 tablespoon toasted sesame oil
- 3 garlic cloves, minced
- 2 green onions, sliced into visible pieces
- 2 teaspoons white sesame seeds
- Optional: 1 teaspoon sriracha, or to taste
Ramen block weights vary. If using dried ramen instead of instant blocks, use about 6 oz and follow its package directions. For a gluten-free version, use gluten-free rice ramen and gluten-free tamari, checking both labels.
How to Make Sesame Garlic Ramen Noodles
- Mix the sauce: Whisk the soy sauce and brown sugar in a small bowl until the sugar is mostly dissolved. Whisk in the sriracha, if using. Mince the garlic and slice the green onions before heating the skillet so the sauce is ready when the garlic is fragrant.
- Cook the noodles: Bring a medium saucepan of water to a boil. Discard the seasoning packets and cook the ramen uncovered according to the package, checking near the earliest suggested time. Once the noodles have separated and are just tender, reserve about 1/4 cup cooking water. Drain promptly without rinsing.
- Warm the garlic: Add the sesame oil and garlic to a 10- to 12-inch skillet over medium-low heat. Stir continuously for about 30–60 seconds, until fragrant. Pour in the soy mixture before the garlic turns dark brown and bitter.
- Coat the noodles: Reduce the heat to low. Add the drained noodles and toss for about 30–60 seconds, until evenly golden-brown and glossy. If the sauce is too tight to coat them, add reserved cooking water 1 tablespoon at a time. Stop when a thin sheen clings to the noodles without liquid pooling underneath.
- Garnish and serve: Pile the noodles loosely into bowls. Scatter the green onions and white sesame seeds generously across the top and serve immediately.
How to Keep the Noodles Glossy, Not Gummy
Drain the ramen as soon as it is just tender; it will warm again during the skillet toss. Don’t leave it simmering in the sauce. If the noodles absorb the sauce and look dry, toss in a tablespoon of reserved cooking water before adding more. The finished noodles should be distinct and coated, not sitting in broth.
Easy Adjustments
Leave out the sriracha for a mild bowl, or add it to taste for heat. To make a larger meal, add separately cooked tofu, chicken, shrimp, or vegetables after saucing the noodles. If using full-sodium soy sauce, start with less than the listed amount and adjust after tasting.
For a different garlic-forward noodle dish, try garlic butter ramen noodles with kale and egg yolk. For a broth-based bowl instead, see creamy spicy ramen with pork and miso broth.
Leftovers and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. The coating tightens as the noodles sit; reheat gently in a skillet or microwave with a splash of water, tossing until coated again. If preparing ahead, keep the sauce and cooked noodles separate when practical and combine shortly before serving. Freezing the dressed noodles is not recommended because their texture may suffer.
Nutrition
Approximate nutrition per light main-dish serving (1/2 recipe): 485 calories, 10g protein, 22g fat, and 61g carbohydrates. Approximate values per 100g of prepared noodles: 200 calories, 4g protein, 9g fat, and 25g carbohydrates. Values vary by ramen brand and the amount of water retained after draining.
Equipment
- Small bowl
- Medium saucepan
- 10- to 12-inch skillet
Ingredients
- 2 blocks instant ramen noodles, about 6 oz total (170 g), seasoning packets discarded
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons packed brown sugar
- 1 tablespoon toasted sesame oil
- 3 garlic cloves, minced
- 2 green onions, sliced
- 2 teaspoons white sesame seeds
- 1 teaspoon sriracha, optional, or to taste
Instructions
- Whisk the soy sauce and brown sugar in a small bowl until the sugar is mostly dissolved. Whisk in the sriracha, if using.
- Bring a medium saucepan of water to a boil. Discard the ramen seasoning packets and cook the noodles uncovered according to the package directions, checking near the earliest suggested time.
- When the noodles are separated and just tender, reserve about 1/4 cup cooking water. Drain the noodles promptly without rinsing.
- Add the sesame oil and garlic to a skillet over medium-low heat. Stir continuously for 30–60 seconds, until fragrant.
- Pour the soy sauce mixture into the skillet before the garlic turns dark brown.
- Reduce the heat to low. Add the drained noodles and toss for 30–60 seconds, until evenly coated and glossy.
- If the sauce is too thick to coat the noodles, add reserved cooking water 1 tablespoon at a time. Stop when a thin sheen clings to the noodles without liquid pooling underneath.
- Divide the noodles among bowls. Top generously with green onions and sesame seeds, and serve immediately.
Tips
- Check the noodles near the earliest package cooking time and drain as soon as they are just tender.
- Stir the garlic continuously and add the soy mixture before the garlic darkens.
- Toss the noodles briefly to keep them from turning gummy.
- If the noodles look dry, add reserved cooking water 1 tablespoon at a time.
Variations
- Spicy Sesame Garlic Ramen: Add sriracha to the sauce to taste.
- Heartier Ramen Noodles: Add separately cooked tofu, chicken, shrimp, or vegetables after saucing the noodles.
- Gluten-Free Ramen Noodles: Use gluten-free rice ramen and gluten-free tamari, checking both labels.