Sesame Egg Noodles with a kick of garlic, ginger and tahini paste, and loaded with carrots and spring onions, a delicious Asian recipe that is ready in about 15 minutes. The quickest and easiest vegetarian side dish for busy families, these noodles are easy to make, and so flavourful, much better than your regular take-away.
Whether you are looking for some delicious recipes for the upcoming Chinese New Year or you just want a super quick side dish, this is the recipe for you.
Just grab a packet of noodles which can be boiled in about 10 minutes, or less, add some spring onions, ginger, garlic and carrots, a nice homemade sauce, and job done.
This is real food, and the flavour comes from the real ingredients used, not food additives. Yes, these are the proper noodles, done the proper way. I simply love them!
You can up the nutrition by using more veggies, even meat. The Broccoli and Beef Noodles Stir Fry are one of my favourite Asian recipes that I can eat anything of the day, 7 days out of 7.
But this vegetarian version is even quicker, and equally delicious. You don't even need any marinade, just get everything straight into the wok, and job done!
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients used
- egg noodles - are my preferred noodles, they cook quickly, are super tasty, and soak up flavours really well
- sesame seeds - for garnishing and adding more flavour
- spring onions, garlic and ginger - the very base of pretty much any Chinese dish
- tahini paste - it's what gives the noodles an intense sesame flavour
- light sauce sauce, dark soy sauce, sesame oil, sugar & rice vinegar - my go-to ingredients for every Chinese dish; this homemade Chinese sauce can be used for pretty much everything
- grated carrot - for extra goodness
- parsley - to garnish
Step-by-step photos and instructions
- Cook the noodles according to the packet instructions.
- Chop the spring onions, garlic and ginger, finely slice or grate a carrot.
- Heat up the oil in pan or wok, add the spring onion, garlic and ginger and stir fry for 30 seconds or so, until their release their flavours
- Add the grated carrot, and mix again
- In a ramekin, combine the soy sauces, rice vinegar, sesame oil, and tahini paste
- Pour the sauce over the veggies, and give it a good mix
- Once the noddles are cooked, drain them, and add them to the pan
- Give everything a quick mix to combine
- Garnish with parsley and sesame seeds
Expert tips
You can double up the amount of sauce used if you like soupier noodles, I prefer the egg noodles a bit drier, so they can be served with a good stir fry like chicken and cashew stir fry.
You can use any other noodles if you wish, not just egg noodles, instant noodles can be used to, just throw away any of the packets of oil and powder mix they come with, we don't need them for this recipe.
If you’ve tried my 15-MINUTE SESAME NOODLES or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Sesame Egg Noodles
Ingredients
- 3 nests of egg noodles
- 1 carrot
- 2 spring onions
- 2 garlic cloves
- 1 teaspoon ginger paste
- 2 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoon Tahini paste
- 1 tablespoon dark soy sauce
- 2 tablespoon light soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon light brown sugar
- 1 tablespoon sesame seeds
- 1 tablespoon chopped fresh parsley
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Instructions
- Boil the noodles according to the packet instructions. When ready, drain the water and set aside.
- In a wok or large pan, heat up the vegetable oil.
- Grate the carrot, peel and chop the garlic and chop the spring onions.
- Add them to the wok, and quickly stir for about 30 seconds.
- Mix the soy sauces, tahini paste, sesame oil and rice vinegar, then add them to the wok.
- Keep stiring for about a minute, then add the cooked noodles and mix well.
- Remove from the heat, add the chopped parsley and sesame seeds, and serve hot.
Video
Notes
- You can double up the amount of sauce used if you like soupier noodles, I prefer the egg noodles a bit drier, so they can be served with a good stir fry like chicken and cashew stir fry.
- You can use any other noodles if you wish, not just egg noodles, instant noodles can be used to, just throw away any of the packets of oil and powder mix they come with, we don't need them for this recipe.
Heather says
What is tahini paste?
Daniela Anderson says
It’s a sesame seed paste, you can usually find it in the international aisle in bigger supermarkets.