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Delicious 15 Minute Sesame Ramen Noodles. food shot

15 Minute Sesame Ramen Noodles.

This 15 Minute Sesame Ramen Noodles recipe is a quick, delicious dish packed with flavor!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Noodles:
  • 1 package ramen noodles (discard the flavor packet)
  • 1 tablespoon coconut oil
  • 2 cloves garlic (minced)
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon brown sugar
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili garlic paste
  • 2 tablespoons toasted sesame oil
  • toasted sesame seeds (for sprinkling)

Equipment

  • Large pot
  • Skillet or wok
  • Measuring Spoons
  • Knife and cutting board
  • Whisk or spatula

Method
 

Instructions:
  1. Start by bringing a large pot of water to a boil. Once boiling, add the ramen noodles and cook according to package instructions, usually about 3-4 minutes. Once cooked, drain and set aside.
  2. In a small bowl, whisk together the brown sugar, soy sauce, rice vinegar, and chili garlic paste. Set this mixture aside for later.
  3. In a skillet or wok, heat the coconut oil over medium heat. Add the minced garlic and freshly grated ginger, sautéing for about 30 seconds until fragrant. Be careful not to burn them!
  4. Add the cooked ramen noodles to the skillet with the sautéed garlic and ginger. Pour the prepared sauce over the noodles and toss everything together until well combined.
  5. Drizzle the toasted sesame oil over the noodles, adding the sliced green onions and tossing again. This step adds a beautiful finish and an irresistible aroma to your dish.
  6. Serve your 15 Minute Sesame Ramen Noodles in bowls, garnished with a sprinkle of toasted sesame seeds. Enjoy your meal while it's hot, savoring every bite of this quick and flavorful dish!

Notes

  • Feel free to add any vegetables, like bell peppers or broccoli, for extra nutrition.
  • Substitute coconut oil with vegetable oil if preferred.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.