These 15-Minute Sesame Ginger Noodles are full of fresh ginger flavor and crisp vegetables. They come together in under 15 minutes and are vegan and gluten-free when made with gluten-free rice noodles and tamari.
The best rice noodle recipe
If you need a fast dinner, this is it. These Sesame Ginger Noodles with bok choy are a reliable weeknight favorite.
Rice noodles are naturally gluten-free and cook almost instantly, making them easier to digest than wheat noodles and perfect for busy evenings. The dish is bright with ginger and garlic and gets a satisfying crunch from baby bok choy. If you don’t have bok choy on hand, broccoli or any leafy green will work well.
How to make 15-Minute Sesame Ginger Noodles
Start by combining the sauce ingredients in a small bowl. Pour the sauce into a hot pan so the garlic and ginger bloom briefly and the mixture thickens slightly. Add the bok choy and green onion to the pan to wilt and absorb the sauce. Finish by tossing in drained rice noodles and warming everything together for a minute or two.
While you mix the sauce and prep the greens, bring a pot of water to a boil to cook the rice noodles — this parallel approach speeds up the process. Rice noodles usually soften in 2–3 minutes depending on the brand; watch them closely and follow package instructions to avoid overcooking. Aim for tender noodles with a slight chew.
Serve these noodles on their own for a light meal or pair them with a simple salad or steamed vegetables for a heartier spread.
More noodle recipes to try
- Vegan Singapore Noodles
- Mie Goreng (Indonesian Fried Noodles)
- Yaki Udon
- Peanut Butter Noodles
- One-Pot Thai Red Curry Noodles
If you try these 15-Minute Sesame Ginger Noodles, please leave a comment and rating — feedback is always appreciated. Follow the blog on social platforms for more simple, seasonal recipes.
15-Minute Sesame Ginger Noodles
- Author: Jess
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 2
- Category: Dinner
- Method: Cook
- Cuisine: Asian
Description
A quick, healthy noodle dish loaded with flavor. This recipe is a fantastic option when you want something fast, satisfying, and vegetable-forward.
Ingredients
- 1/2 pack brown rice noodles (or regular rice noodles, about 8 oz)
- 3 cups baby bok choy, washed and chopped
- 1 green onion, thinly sliced
- Sesame seeds, for topping (optional)
Sauce
- 2 garlic cloves, finely chopped
- 2 tbsp fresh ginger, finely chopped
- 3 tbsp light soy sauce or tamari (use gluten-free tamari if needed)
- 2 tbsp maple syrup
- 2 tsp sesame oil
- 2 tsp crushed red chili flakes (adjust to taste)
Instructions
- Wash and quarter the bok choy; set aside.
- Whisk the sauce ingredients together in a small bowl and set aside.
- Boil the rice noodles according to package directions until just tender; drain and set aside.
- Heat a saucepan over medium heat, add the sauce and let it warm for 1–2 minutes so the garlic and ginger release their flavors.
- Add the bok choy and green onion to the pan and stir to coat with the sauce; cook until the greens are wilted but still bright.
- Reduce heat to low, add the noodles, and toss everything together until heated through and well combined.
- Serve immediately, topped with sesame seeds if desired.
Notes
Depending on how many noodles you use, you may want to increase or decrease the sauce. Taste and adjust seasoning before serving.
I prefer using a non-stick wok or skillet for easy stir-frying and simple cleanup.
Nutrition
- Serving Size: 1 bowl
- Calories: 446
- Fat: 2.6 g
- Fiber: 4.8 g
- Protein: 8.1 g
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