Ingredients:

  • 2 blocks (approx. 170g) Dried or Instant Ramen Noodles (discard flavour packets)
  • 2 Litres Water (for boiling)
  • 50 ml (1/4 cup) Low-Sodium Soy Sauce or Tamari
  • 50 ml (1/4 cup) Reserved Noodle Water
  • 2 Tbsp (30 ml) Toasted Sesame Oil
  • 2 Tbsp (30 ml) Rice Vinegar (Unseasoned)
  • 1 Tbsp (15 ml) Honey, Maple Syrup, or Brown Sugar
  • 1 tsp (5 ml) Sriracha or Chili Garlic Sauce (optional)
  • 1 Tbsp (15 ml) Neutral Oil (Vegetable, Canola, or Grapeseed)
  • 6 cloves Large Garlic, finely minced or grated
  • 1 tsp (5g) Fresh Ginger, grated (Optional)
  • 2 medium Spring Onions (Scallions), finely sliced
  • 1 Tbsp (15g) Toasted Sesame Seeds

Instructions:

  1. Cook the Noodles: Bring the water to a rolling boil. Add the ramen noodles and cook according to package directions until al dente (3-4 minutes). Before draining, scoop out 50ml (1/4 cup) of the starchy cooking water and set aside. Drain the noodles immediately and set them aside (do not rinse).
  2. Whisk the Sauce Base: In a small bowl, whisk together the soy sauce (or Tamari), sesame oil, rice vinegar, sweetener (honey/maple), optional Sriracha, and the 50ml of reserved noodle water. Set the completed sauce aside.
  3. Bloom the Aromatics: Heat the neutral oil in a large wok or deep sauté pan over medium-high heat. Add the minced garlic and grated ginger (if using). Cook for 30–60 seconds, stirring constantly, until incredibly fragrant. Do not let the garlic brown or burn.
  4. Thicken and Toss: Immediately pour the prepared sauce mixture into the hot pan. Bring the sauce to a gentle simmer for 1 minute; the reserved noodle water will help it slightly reduce and thicken. Add the drained ramen noodles directly into the pan.
  5. Coat and Finish: Using tongs or spatulas, toss the noodles vigorously for 1-2 minutes until every strand is evenly coated in the sticky sesame garlic sauce. Stir in most of the sliced spring onions (reserving some for garnish).
  6. Plate and Serve: Transfer the noodles immediately to serving bowls. Finish with the reserved sliced spring onions and a generous sprinkling of toasted sesame seeds. Serve while piping hot.