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These garlic ginger noodles are sweet, salty, buttery, and totally delicious. They’re quick and easy, and you probably already have most of the ingredients in your pantry!
This Asian-inspired recipe is the perfect thing to cook on a busy weeknight. I can’t get enough of that sauce, and it’s so easy to make. The best part of this recipe is that you can prep everything while the pasta cooks, so it really can be made in about 15 minutes. No fuss.
Love quick noodle recipes? Try my chili garlic noodles, this beef ramen stir fry, this chicken ramen stir fry, or my garlic lime cashew zoodles.
How to make garlic ginger noodles
- Boil your noodles (I used spaghetti).
- While they’re cooking, add all the sauce ingredients to a skillet over medium heat. Let it bubble for a minute or so to cook the garlic and thicken the sauce a bit.
- Drain the pasta and toss with the sauce. Done!
Recipe tips:
- Want to spice it up? Feel free to add a little sriracha or some red pepper flakes to the sauce.
- If the noodles are a bit sweet for you, add a bit of lime juice.
- This is a vegetarian recipe, but if you want to add some protein I suggest shrimp (they will cook quickly in the sauce) or rotisserie/already cooked chicken.
- These noodles aren’t crazy filling, so I’d probably serve them with a salad or garlic bread or something if you’ve got very hungry mouths to feed.
- I haven’t tested this recipe on kids, but I have a feeling that they would love these noodles since they’re nice and sweet.
What kind of noodles to use?
I just used spaghetti. You could definitely experiment with different types of noodles – stir fry rice noodles should work too.
How to easily grate ginger
I mention this trick every chance I get because it really made cooking with ginger so much easier for me. The credit goes to my friend Meghan at Fox & Briar for sharing the idea with me! Anyway, the trick is to freeze a whole piece of ginger. It makes it so much easier to grate, and you are also less likely to run out of it since it’s probably not something you buy every single week (you also won’t find some rotting in the back of your fridge somewhere). I just keep some in the freezer in a ZipLoc bag and switch it out every few months.
I hope you will give these noodles a try! They’re soo good to slurp right up. 🙂
Questions? Leave me a comment.
15 Minute Buttery Garlic Ginger Noodles
Ingredients
- 2 tablespoons butter
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon hoisin sauce
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon scallions chopped
- 4 ounces spaghetti
- Salt & pepper to taste
Instructions
- Boil a salted pot of water for the noodles (I used spaghetti but feel free to use rice noodles or something else). Cook the spaghetti al dente according to package directions.
- Meanwhile, add all the other ingredients except for salt & pepper to a skillet. Once the pasta is a few minutes from being ready, turn the burner on medium heat. Let everything melt together and give it a good stir. It'll soon start to bubble. Let it bubble gently for a minute or so until the garlic cooks and the sauce thickens a bit.
- Once the pasta is done, drain it and then add it to the skillet and toss it with the sauce. Season with salt & pepper as needed.
Notes
- I count the prep time in the cook time since you can prep/make the sauce while the water for the noodles is boiling.
- I garnished this dish with sesame seeds for the photos, but I don't think it's really necessary for the recipe if you don't happen to have any.
- This is the handy grater/zester I use for the ginger.
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So quick so delicious!
Thank you
You’re very welcome, Leah!! 🙂
Didn’t have hoisin sauce or scallions, but I replaced the hoisin sauce with more soy sauce and it came out really good. The kids liked it, too.
Excellent!! So glad it worked out for you. Thanks for your review!
I’m making it with a few freinds tonight with homemade pasta can’t wait
Hope you all enjoy it! 🙂
Do we think this will still be just as good without the scallions? I have everything but that!
Yes 🥰
These are great! Unfortunately I didn’t have hoisin, but they were still great! I served with spicy stir fried vegetables and it was a good light meal. With chicken or shrimp though you would be happy for a very long time. Thanks!
I’m so happy you enjoyed the recipe, Anna!
This was such a quick, easy dinner and the leftovers made great lunches at work over the next few days!
Soo happy you liked the recipe, Jess! 🙂
i think i will try this with rice noodles!
Good idea!
Just made this and love it.
Although i have to replace the noodle with macaroni, not using scalion and hoison sauce, and also added sausage and broccolli.
So yummy.
Great! Thanks for letting me know, Debby 🙂
Made it last night for myself and making it tonight for a friend and I. DEEEELLLLIIIIISSSSSHHHHH
Soo happy you liked the recipe! 🙂 Thanks for letting me know!
If this recipe is so quick and easy, why haven’t you made it for me yet? Are you going to?
No.
Hi Natasha! We made this today and it was delicious! We used Eden’s Wheat & Buckwheat Pasta & doubled the other ingredients 😊 We left out the butter as we are cutting back on oils but regardless it was delicious & we’ll definitely make it again! Thank you for the recipe!
That’s awesome!! So happy you liked it. 😀