These savory sesame noodles are bursting with bold, nutty, umami flavors and come together in just minutes. Whether served warm or cold, they make the perfect easy lunch, side dish, or meal prep favorite.

Ingredients

1 pound (16 oz) uncooked pasta (linguine, spaghetti, or your choice)
¼ cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon ground ginger
½ teaspoon chili garlic sauce or sriracha
½ teaspoon garlic powder
¼ teaspoon freshly cracked black pepper
½ cup green onions, thinly sliced

Optional Toppings:

Toasted sesame seeds
Extra sliced green onions
More black pepper

Instructions

Cook the Pasta:
In a large pot of generously salted boiling water, cook the pasta until al dente, according to package directions.
Make the Sauce:
While the pasta cooks, whisk together the soy sauce, rice vinegar, sesame oil, ground ginger, chili garlic sauce, garlic powder, and black pepper in a mixing bowl until well combined.
Combine Everything:
Once the pasta is cooked, drain it thoroughly. While still warm, toss it with the sauce and sliced green onions until evenly coated.
Serve or Store:
Serve warm or cold, topped with sesame seeds, more green onions, or a dash of black pepper if desired.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Why You’ll Love This Recipe

Comes together in under 20 minutes
Bold, tangy, slightly spicy, and nutty flavor profile
Works as a main or side dish, served hot or cold
Budget-friendly and made with pantry staples
Easily customizable for vegan, spicy, or high-protein versions

Tips

For the best texture, don’t overcook the pasta—al dente works perfectly.
Toss the pasta while still warm to help it absorb the sauce better.
Toast sesame seeds in a dry pan for 1–2 minutes to enhance their flavor.
Store in a sealed container to maintain freshness and prevent drying out.

Variations and Substitutions

Pasta options: Use spaghetti, soba noodles, rice noodles, or gluten-free pasta.
Add veggies: Shredded carrots, cucumbers, bell peppers, or edamame for extra nutrition.
Protein boost: Add grilled chicken, shrimp, tofu, or tempeh.
No rice vinegar? Substitute with white vinegar or lime juice.
Gluten-free: Use tamari in place of soy sauce and gluten-free noodles.

FAQs

Can I make these noodles ahead of time?
Yes! This recipe is great for meal prep. It keeps well in the fridge for up to 4 days.

Can I eat these cold?
Absolutely. They taste amazing cold, making them perfect for lunchboxes or summer meals.

Is this dish vegan?
Yes, as long as your noodles and chili garlic sauce are vegan-friendly.

Can I reheat leftovers?
Yes, gently reheat in the microwave or on the stovetop with a splash of water or soy sauce to loosen the noodles.

Serving

Serve on its own for a light meal
Pair with stir-fried vegetables or steamed dumplings
Serve as a side dish with grilled meats, tofu, or satay skewers
Top with a soft-boiled egg or crushed peanuts for a richer texture

Suggestions

Pack in containers for a make-ahead lunch or potluck dish.
Add fresh herbs like cilantro or Thai basil for a flavor twist.
Drizzle with a bit of peanut butter mixed into the sauce for creamy sesame noodles.
Make it extra spicy with crushed red pepper flakes or more chili garlic sauce.