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These 15-Minute Sesame Ginger Noodles are bursting with bold ginger flavour and fresh crunchy vegetables! They come together in less than 15 minutes, and are completely vegan and gluten-free!
The best rice noodle recipe
If you’re looking for a quick 15 minute dinner, look no further!
These Sesame Ginger Noodles with bok choy will be your new favourite go-to dish. I love rice noodles because they’re naturally gluten-free, easier to digest than wheat noodles, and cook up in no time.
This recipe is bursting with bold ginger flavour, and loaded with veggie goodness from the bok choy. If you don’t have any bok choy available, you can feel free to use broccoli, or even any other green vegetable you have in your fridge. However, if you happen to find bok choy, this Ramen Noodle Stir Fry and Easy Vegetarian Laksa also feature it!
How to make 15-Minute Sesame Ginger Noodles
First, mix your sauce together in a bowl, then add it to the pot. This lets the garlic and ginger cook slightly, and lets the sauce thicken up. Next, the bok choy gets cooked up in the sauce, then the rice noodles get cooked up with everything last.
I like to boil some water to cook the rice noodles while I’m preparing the sauce and the bok choy, which makes the process for this recipe go even faster!
Rice noodles also cook really quickly, so make sure to keep an eye on them and set a timer (based on package directions) so you don’t end up overcooking your noodles. When they’re soft but still have a slight chew to them, you know they’re done! I find boiling rice noodles takes about 2-3 minutes.
More noodle recipes to try
If you tried these 15-Minute Sesame Ginger Noodles or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
15-Minute Sesame Ginger Noodles
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 2
- Category: Dinner
- Method: Cook
- Cuisine: Asain
Description
A healthy quick and easy noodle dish that is loaded with flavour! Say hello to the fastest and tastiest dinner!
Ingredients
- 1/2 pack brown rice noodles (or regular rice noodles, about 8oz)
- 3 cups of baby bok choy
- 1 thinly sliced green onion
- Sesame seeds to top (optional)
Sauce
- 2 garlic cloves, finely chopped
- 2 tbsp ginger, finely chopped
- 3 tbsp light soy sauce (gluten-free if needed)
- 2 tbsp maple syrup
- 2 tsp sesame oil
- 2 tsp crushed red chillis
Instructions
- Wash your bok choy, and chop into quarters. Set aside.
- In a small bowl, mix your sauce ingredients together, and set aside.
- Boil your rice noodles according to package directions, until soft.
- In a saucepan on medium heat, pour your sauce in and allow to begin to cook, 1-2 minutes.
- Next add in your bok choy and green onion, mixing well.
- Reduce heat to low and add in your rice noodles.
- Toss together and serve immediately.
Notes
Depending on how many noodles you use, you may need a bit more or less sauce. Taste and adjust accordingly.
I use a non-stick wok to stir-fry up this recipe to make for an easy clean-up!
Nutrition
- Serving Size: 1 bowl
- Calories: 446
- Fat: 2.6g
- Fiber: 4.8g
- Protein: 8.1g
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This is my first visit to your site. I made the Asian noodles this evening.I made a few changes because I didn’t have bok choy. I used spinach and broccoli and grated carrots. I also reduced the red chili flakes by half. My husband said this is his favorite Asian meal. f. I also made fried tofu with cornstarch to add protein and it was a great compliment! I will be making this again for sure!
That’s so good to hear! I’m glad the substitutions worked, too – thanks for sharing!
I was crazing noodles but feeling lazy and the kids were being extreme. Fought the urge to order take out and made this. I added mushroom and tofu. OMG it was delicious. Made it quicker than it takes to get take away. Thank you so much. It will definitely become a staple.
Your so welcome Amanda! Glad to hear you loved the recipe 🙂
I have made this countless times since I came across it years ago. It is one of my go-tos. I always have the ingredients in my pantry to whip up when I’m feeling uninspired or unprepared. I’ve amended it in various ways–with tofu, chicken, mushrooms, sugar snap peas, tomatoes, etc. I’ve done it without the maple syrup, with stevia, and once with honey. It’s such a good recipe; I never seem to get tired of it!
Hi Jessica, thanks for stopping by! So happy to hear this is one of your go-to recipes! It’s one of mine too! Perfect for those lazy days when you want a quick simple dinner 🙂
How much green onions? Same as baby bok choy? Do you cut up the green onions and put it in the sauce at the same as choy after cooking sauce for 1-2 minutes?
Hi Laurel, you can use 1-2 green onions and add them in along with the bok choy to cook for 1-2 minutes!
Made these last night and they were fantastic! A great strong ginger flavor that we loved.
Thank you for the review Chelsea! Glad to hear you enjoyed the recipe!
I made this tonight for my SIL who is allergic to everything and it was fantastic! We are out of sesame oil so I just toasted the sesame seeds in the pot first, then added the sauce and cooked together. It was perfect! My cousin’s wife is allergic to sesame (I was unaware until tonight) so she mentioned reading that pumpkin seed oil is a great substitute, so we’ll probably try that too. I think I’d like to try it with zoodles or spaghetti squash, too!
Thank you for sharing!
Hi Loni, thank you for the review! I’m happy to hear you enjoyed the recipe. This recipe would work great with zoodles!
Hi! Can you replace the soy sauce for coconut aminos??
Hi Flavia, yes you can!
Absolutely delicious and simple to make! I could easily see this being a weeknight staple!
Thank you Lucy! So happy you like it 🙂
Added edamame, mushrooms, and spinach and cyanne pepper. We really enjoyed it, made it three times now. Thanks!
Hi Wendy, so happy to hear you enjoyed this recipe! Those additions to the dish sound great too!
Made this today but had no soy sauce: used fish sauce. Worked ok. Needed more seasoning so will definitely amp up the ginger paste perhaps… and buy some soy sauce.
HI Alexander, happy to hear you liked the recipe! Fish sauce is a good option to replace soy sauce in asian noodle dishes, though it will, of course, change the taste a bit!