Ingredients:

  • 4 blocks (350 g / 12 oz) Dried Ramen Noodles (discard seasoning packets)
  • ½ cup (120 ml) Low-Sodium Soy Sauce or Tamari
  • ¼ cup (60 ml) Toasted Sesame Oil
  • 3 Tbsp (45 ml) Rice Vinegar (unseasoned)
  • 2 Tbsp (40 g) Honey or Maple Syrup
  • 1 Tbsp (15 ml) Cold Water
  • 2 tsp (10 ml) Neutral Oil (canola or rapeseed)
  • 1 tsp Chilli Flakes (or hot sauce, adjusted to taste)
  • 6 cloves Large Garlic, minced (approx. 2 Tbsp)
  • 1 Tbsp Fresh Ginger, finely grated
  • 4 medium Spring Onions (Scallions), thinly sliced
  • 2 Tbsp Toasted Sesame Seeds

Instructions:

  1. Prep the Aromatics and Sauce Base: In a small mixing bowl, combine the soy sauce, toasted sesame oil, rice vinegar, honey/maple syrup, and cold water; whisk vigorously until dissolved. Mince the garlic and grate the ginger. Thinly slice the spring onions, reserving some for garnish.
  2. Build the Flavour Bomb: Heat the 2 tsp of neutral oil in a small pan. Add the minced garlic and grated ginger and sauté over medium heat for 30–60 seconds until fragrant. Do not allow the garlic to burn. Pour the pre-whisked Sesame Garlic Sauce and the chilli flakes over the aromatics, stir quickly, and remove from the heat immediately. This is the flavour base.
  3. Cook the Noodles: Bring a large saucepan of lightly salted water to a rolling boil. Add the ramen blocks and cook according to package directions, typically 3–4 minutes, until al dente. Drain the noodles immediately using a colander (optionally reserving ¼ cup of the starchy water).
  4. Toss and Serve: Transfer the hot, drained noodles directly into the large bowl containing the Sesame Garlic Sauce mixture. Add most of the sliced spring onions and toss thoroughly using tongs until every strand is coated in the glossy sauce. Serve immediately in warm bowls, topped with a generous sprinkle of toasted sesame seeds and the remaining fresh spring onion slices.