From Pantry to Plate: Sesame Soy Noodles in 15 Minutes

If there’s one recipe that checks all the boxes—quick, affordable, satisfying, and kid-approved—it’s Sesame Soy Noodles. This is the dinner (or lunch… or breakfast) we keep on speed dial. And I say “breakfast” because, yes, our kids have been known to slurp this straight from the bowl before school. It’s that good and quick!

As a chef and a parent, I love a recipe that delivers on flavour without requiring a run to the store. This one leans entirely on pantry staples, with room for all the add-ins your heart desires. Thin spaghetti? Chow mein noodles? Rice noodles? All welcome here. Got soy sauce, sesame oil, and green onions? You’re halfway home.

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Why We Love Sesame Soy Noodles

A Pantry Hero

You know those nights when you’re tired, the fridge is looking sparse, and takeout feels like a betrayal of your budget? Enter: Sesame Soy Noodles. With just a handful of ingredients that we always seem to have on hand, this dish is the definition of “emergency meal” turned household favourite.

Fast, Flavourful, Family-Approved

From boiling water to sitting down at the table, this comes together in under 15 minutes. The soy sauce brings the umami, sesame oil adds nutty depth, and green onions give it just the right punch. Add a sprinkle of sesame seeds on top, and it suddenly feels polished—even if you made it in sweatpants with a toddler hanging off your leg.

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The Recipe: Sesame Soy Noodles

Ingredients:

• 1 pkg. noodles–we like a fresh, cantonese style noodle, but thin spaghetti, chow mein, or rice noodles work great!
• 3 tbsp. soy sauce (either Kikkoman Soy Sauce or Chinese Light Soy)
• 1 tbsp. sesame oil
• 4 green onions, thinly sliced (whites and greens separated)
• Sesame seeds, for garnish

Optional Add-ins:

• Blanched or stir-fried broccoli
• Shredded carrot
• Fried or jammy egg on top
• Chili flakes or chili crisp for heat
• Cooked tofu, shredded chicken, or shrimp for extra protein

Instructions:

1. Cook noodles according to package directions. Drain and rinse (especially if using rice noodles).
2. In a large bowl, combine soy sauce, sesame oil, and green onion whites.
3. Toss the warm noodles into the bowl and mix well.
4. Top with green onion greens and sesame seeds.
5. Add any extras you like, and serve warm or cold.

This recipe is just as good the next day—if there’s any left.

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Substitutions

• Noodles: Any long noodle will do. Soba, udon, vermicelli, or even ramen noodles (ditch the seasoning packet).
• Soy Sauce: Tamari or coconut aminos work for gluten-free options.
• Sesame Oil: Don’t skip this unless you absolutely have to. It brings the depth. A neutral oil + tahini can sub in a pinch.
• Green Onions: Try chives, shallots, or skip entirely and load up on herbs.

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What to Know / Avoid in This Recipe

• Don’t overcook your noodles! Especially with rice noodles, which can get mushy.
• Sesame oil is strong. Don’t go overboard.
• This isn’t meant to be a saucy dish. It’s more of a glossy coating situation. Add a splash of noodle cooking water if you need help combining.
• Taste as you go. Soy sauce varies in saltiness.

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Storage Recommendations

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Eat cold or reheat gently on the stove or microwave with a splash of water to loosen.
• Great for packed lunches and midnight snacks.

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FAQ

Can I make this ahead of time?
Yes! It tastes great cold, straight from the fridge. Just freshen it up with a little extra sesame oil or green onion before serving.

Is this recipe vegan?
Absolutely. Just check your soy sauce and noodles to be sure they’re free of animal products.

What if I don’t have sesame seeds?
Skip them or sub with chopped peanuts, sunflower seeds, or even crispy onions.

How can I make this spicier?
Chili crisp, sriracha, or a pinch of cayenne does the trick.

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