Ten minutes is all you need to create this simple side dish. Buttery whole wheat noodles are bursting with distinctly asian flavors such as soy sauce and toasted sesame oil. I’ve kept this recipe as basic as possible for this post, but I’ll show you how to really go beyond to amp up the flavors.
Here’s why this recipe is so good:
- It incredibly simple to make and takes ten-minutes to throw together.
- It’s fresh, wholesome and clean-eating.
- It pairs beautifully with most meats and vegetables.
- It can be seasoned and adjusted to suit your personal taste.
- It’s vegetarian and you can easily omit the butter (or use vegan butter) to make it vegan-friendly!
So for our basic recipe you’ll need the following:
- Whole Wheat Noodles: You can use spaghetti, linguine or even fettuccine.
- Butter: I use salted but you can easily use unsalted. You can also omit the butter if you prefer.
- Sesame Oil: I use a pure sesame oil. I love the aromatic smell and amazingly nutty flavor it adds.
- Soy Sauce: I like to use a low-sodium soy sauce but you can use any of your choosing (just be sure it’s clean eating!) or even tamari, or coconut amino.
- Chives (Green Onion): I love to top my noodles with this for the wonderfully oniony flavor with just the tiniest undertones of garlic. It’s a wonderful way to add flavor complexity to your dish.
Now, that’s the basic recipe I like to use. But these noodles are a blank canvas for so much more! Here’s some other add ins you can mix into your noodles for an extra kick:
- Garlic: Consider adding a touch of freshly grated garlic or even better, a small clove of Roasted Garlic.
- Ginger: A touch of fresh grated ginger adds a warm, almost spicy earthiness to your noodles. Be careful though, too much can easily overpower your dish!
- Roasted Red Chili Paste: Made using ingredients such as roasted red chilis, fish sauce, garlic, onions, raw cane sugar, tamarind paste and rice vinegar, this paste is arguably a power house of flavors. Spicy, sweet, salty, tangy, umami…this has it all!
- Rice vinegar: A tiny touch of rice vinegar gives a wonderfully acidic kick with just a hint of sweetness that greatly compliments the sesame oil and soy sauce.
- Black or Toasted Sesame Seeds: This is a great option to garnish your dish with as it adds to the sesame oil flavor and is a visually appealing sight.
- Roasted Peanuts: using this as a topping/garnish makes for a wonderfully peanutty crunch that goes well with the saltiness of the soy and the already nutty sesame oil.
- Natural Peanut Butter: Giving a deeper depth of flavor than the peanut garnish, you can add in a tsp or two of peanut butter for an almost shortcut satay-sauce style noodle!
- Roasted Pumpkin Seeds: Similar to the peanuts in both taste and texture, but arguably healthier, this is a great optional topping you can include!
Boiling your noodles will take the longest so once that’s done, you’re on the home stretch already. If you’re using fresh pasta, your cook time can be cut in half!
Making it is as easy as adding your flavoring ingredients to your boiled and strained noodles and adjusting it to suit your taste preference. Easy, right?
As a bonus tip, if you’re adding in things like fresh garlic, ginger, or roasted red chili paste, mix it into your soy sauce before adding it to your noodles to allow for even distribution.
And there you have it, easy, simple and delicious.
Aside from pairing well with virtually any meat or vegetable, I personally like to enjoy a bowlful of these noodles with some
- Buttered Leeks
- Teriyaki Chicken Meatballs
- Glazed Salmon
- Pineapple-Soy Beef Strips
- Spicy Chipotle Shrimp
- or I keep it simple with some delicious Pan Seared Chicken
Did you try this recipe? What add in flavors are your favorite? What did you serve it with? Let us know by connecting with us (@kitrusycleaneat and #kitrusy) and don’t forget to show off your pics and tag us so we can celebrate your delectable creations together! 🥳
Ten-Minute Sesame Noodles
- 8 oz whole wheat spaghetti (dry) approx half a box.
- 1 tbsp salted butter (optional)
- ½ tbsp pure sesame oil
- 1½ tbsp soy sauce (low sodium)
- 1 tbsp chives (chopped) to garnish
Other optional add-ins include:
- ½ tsp fresh garlic (grated) or 1 tsp roasted garlic
- ½ tsp fresh ginger (grated)
- 1 tsp roasted red chili paste
- ½ tbsp rice vinegar
- 2 tsp natural peanut butter
- sesame seeds to garnish
- roasted peanuts to garnish
- roasted pumpkin seeds to garnish
- Boil your noodles according to package directions and drain.
- Add in your butter (if using), pure sesame oil, soy sauce and any other flavorings of your choosing and toss your noodles to fully incorporate.
- Top with any topping of your choice and serve hot or cold with any meat or vegetable side of your choice.
- Store any leftovers in an airtight container for up to a week in the refrigerator.
- Since I'm adding soy sauce to my noodles I don't salt the water I boil my pasta in since I'm essentially adding salt directly to the noodles afterwards.
- To ensure an even mixture with add-ins such as garlic and ginger and roasted red chili paste, mix it into your soy sauce before adding it to the noodles.
- Feel free to experiment with this recipe to achieve your perfect flavor combination!