Half-and-Half Sesame Soy Noodles with Scallions

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A quick noodle dish that combines half cooked noodles tossed in a savory sesame soy sauce with fresh scallions and a hint of chili for a perfect weeknight meal. This Asian Fusion-inspired noodle recipe (vegetarian), ready in about 15 minutes, pairs dry spaghetti noodles, soy sauce, toasted sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz dry spaghetti noodles
• 3 tbsp soy sauce
• 2 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 garlic clove, minced
• 1/4 tsp red chili flakes
• 4 scallions, thinly sliced
• 1 tbsp sesame seeds

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 8 oz dry spaghetti noodles and cook for 5 minutes until the noodles are halfway cooked but still firm (half al dente). Drain noodles and rinse under cold water to stop cooking.
2. Step 2: In a large mixing bowl, whisk together 3 tbsp soy sauce, 2 tbsp toasted sesame oil, 1 tbsp rice vinegar, 1 tbsp honey, 1 minced garlic clove, and 1/4 tsp red chili flakes until well combined.
3. Step 3: Add the cooled noodles to the sauce along with 4 thinly sliced scallions and 1 tbsp sesame seeds. Toss everything thoroughly to coat the noodles evenly.
4. Step 4: Serve immediately or chilled as a refreshing sesame soy noodle salad.