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Quick and easy ramen noodles are filling and full of flavor.
Family-friendly ramen noodles come together in a savory sauce that’s on the table in 20 minutes.
Holly’s Recipe Highlights
- Flavor: This homemade ramen recipe is packed with a garlicky ginger flavor with pops of flavor from green onions and sesame seeds.
- Skill level: This recipe is easy to make and perfect for beginner cooks or quick weeknight meals.
- Budget tip: Stock up on cases of ramen noodles when they’re on sale so they’re always on hand. Save the seasoning flavor packet as a rub for chicken or beef.
- Serving suggestions: Use leftover chicken, beef, pork, and shrimp, or add baked tofu for a vegetarian dish.
Ramen Noodle Ingredient Tips
- Noodles: Instant ramen noodles work best in this recipe because they’re thin, absorb the sauce quickly, and are easy to twirl around a fork.
- Sauce: This sauce has a savory flavor with basics like soy sauce, brown sugar, oil, and rice vinegar. Add more or less red pepper flakes depending on how spicy you like it.
- Sesame oil: Use toasted sesame oil; it should be fragrant and a light brown color.
- Ramen Noodle Add-Ins: Scallions add color and a little sweetness to sesame ramen noodles. Shredded carrots, a bag of coleslaw mix, peas, baby corn, chopped water chestnuts, kale, and chopped peanuts also fit the authentic Noodle House style.
PRO TIP: Toast sesame seeds in a dry sauté pan until they start to brown. This intensifies their flavor.
Next Day Noodles
Keep leftover ramen noodles in a covered container in the refrigerator for up to 4 days or freeze them in a zippered bag for up to 4 months. Thaw in the microwave or a pan with a small amount of water on low heat until heated through. Serve leftover ramen noodles as a cozy soup by adding them to homemade chicken or turkey broth.
Sesame ramen noodles are perfect for meal prep! Portion out the cooked and cooled recipe into meal prep containers along with desired mixed veggies or cooked protein and store in the refrigerator for a tasty and filling workday lunch or quick dinner.
More Ramen Recipes
Did you enjoy this Sesame Ramen Noodle Recipe? Leave a comment and rating below.
Sesame Ramen Noodles
Ingredients
- 2 packages ramen noodles seasoning packets discarded
- 2 teaspoons grated fresh ginger
- 2 cloves garlic
- 3 green onions finely sliced & whites/greens divided
- 3 tablespoons vegetable oil
- Toasted sesame seeds for serving
Sauce
- 1 ½ tablespoons less sodium soy sauce
- 1 teaspoon toasted sesame oil
- ½ teaspoon brown sugar or honey
- ¼ teaspoon red pepper flakes or sriracha
- 1 tablespoon water
- 2 teaspoons rice vinegar
Instructions
- Boil ramen noodles 3 minutes or just until tender, drain well. Do not overcook.
- While the noodles cook, whisk soy sauce, sesame oil, brown sugar, red pepper flakes, water, and rice vinegar in a small bowl. Set aside.
- In a 10-inch skillet, heat the oil over medium-high heat. Add ginger, garlic, and whites of green onions. Cook just until fragrant, 1-2 minutes.
- Add remaining sauce ingredients and ½ of the remaining green onions. Simmer for 1 minute.
- Stir in ramen, cook 1-2 minutes or until heated through. Top with remaining green onions and sesame seeds.
Notes
- Vegetables are great added to this recipe. Simply stir fry cabbage or other favorite veggies before adding the sauce.
- Leftover protein can be added to make this a full meal.
- Ramen noodles can be substituted with an equal amount of any other thin noodle.
- Keep leftover ramen noodles in an airtight container in the refrigerator for up to 4 days and in the freezer for 4 months.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pasta
Cuisine Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipe adapted from Bon Appétit
A fun and fast meal. I sliced a chicken breast, marinated it in teriyaki sauce, skewered and grilled it to serve with the noodles.
That sounds delicious. Thanks for sharing, Christian.
Super easy and super delicious!
I am so glad you enjoyed this recipe Becky!
This is 1000/10 stars delicious, like HuHot good. I’m 16, and made this real quick (because I’m sick of flavor packet ramen) and my whole family stole multiple bites of it because its THAT good. Thank you for making this recipe!
You are correct the bamboo shoots were a great addition. Also from the don’t knock it until you have tried it category. To add some creaminess to it and tweak the flavor add some mayo. Game changer!
I love the idea of a little mayo, it’s great in a Bang Bang sauce so I bet it’d be great in this too!
This is pretty much what I do except I use honey instead of brown sugar and add some Teriyaki sauce. I throw in a bag of frozen Market basket Asian stirfry vegetables.
Those sound like delicious substitutions, Rob! Thanks for sharing.
This is excellent. I added chicken, as suggested under the notes to make as a main course – but otherwise, made exactly as the recipe is written. It was enjoyed by the entire family — which is comprised of 4 generations — from 80 to 15. This is highly adjustable — and certainly inexpensive. Thank you for such a versatile and tasty recipe to add to the rotation.
So happy to hear everyone enjoyed it, Kathryn!
Can you double the sauce to make for 4 people
This recipe is 4 servings, but you can always double the whole recipe to feed a crowd. Let us know how it turns out for you, Ayman!
Looks great!
Love this!…..beautiful melding of flavors. I will be making it again, many times!
Thanks so much, Di! So happy you loved this recipe!
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Is there a gluten free alternative to the Raman noodle. This recipe sounds so good I would like to try it but I have not seen a gluten free ramen.
Hi Judy, we have never tried this recipe with gluten free noodles but you could try it with rice noodles. Let us know how it turns out!