Savory Sesame Noodle Knots with Soy and Scallions

Quick Recipe Version (TL;DR)

• Yield: 2 generous servings (4 snack portions)
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Quick Ingredients

• 4 cups cooked, chilled noodles (about 8 oz dry before cooking)
• 3 tsp toasted sesame oil, divided
• 2 tbsp neutral oil (canola, vegetable, or grapeseed)
• 2 tbsp low-sodium soy sauce
• 1 tsp unseasoned rice vinegar
• 1 tsp light brown sugar or honey
• 1 clove garlic, minced
• 1 tsp grated fresh ginger (or 1/4 tsp ground ginger)
• 1/4 tsp red pepper flakes (or to taste)
• 2 scallions, thinly sliced
• 2 tsp toasted sesame seeds
• Salt and black pepper, to taste

Do This

• 1. Pat leftover noodles dry if very saucy, then toss with 2 tsp sesame oil to loosen and prevent sticking.
• 2. In a small bowl, whisk soy sauce, remaining 1 tsp sesame oil, rice vinegar, brown sugar, garlic, ginger, red pepper flakes, and 1 tbsp water.
• 3. Heat a large nonstick or cast iron skillet over medium-high (about 375°F / 190°C surface temp), add neutral oil, and swirl to coat.
• 4. Add about 1/2 cup noodles per knot, forming 4 tight mounds; use tongs to twist each mound into a compact “knot” or nest.
• 5. Cook 3–5 minutes without moving until the bottoms are deeply golden and crisp, then flip and cook another 3–4 minutes.
• 6. Reduce heat to medium-low, spoon sauce over and around knots, letting it bubble and glaze for 30–60 seconds. Top with scallions and sesame seeds; serve hot.

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Why You’ll Love This Recipe

• Transforms plain leftover noodles into a crispy, savory snack or light meal with almost no extra effort.
• Pan-crisped edges meet a glossy soy-sesame glaze for a perfect mix of crunchy and chewy.
• Uses simple pantry ingredients you probably already have: soy sauce, sesame oil, garlic, and scallions.
• Flexible and forgiving: works with many noodle types and is easy to customize with spice, veggies, or protein.

Grocery List

• Produce: Garlic, fresh ginger, scallions (green onions)
• Dairy: None (recipe is naturally dairy-free)
• Pantry: Cooked leftover noodles, low-sodium soy sauce, toasted sesame oil, neutral oil (canola/vegetable/grapeseed), unseasoned rice vinegar, light brown sugar or honey, red pepper flakes, toasted sesame seeds, salt, black pepper

Full Ingredients

For the Noodle Knots

• 4 cups packed cooked, chilled noodles (about 8 oz dry noodles before cooking; see notes below)
• 2 tsp toasted sesame oil (to loosen and flavor the noodles before crisping)
• 2 tbsp neutral oil (canola, vegetable, or grapeseed) for frying
• 1/4 tsp fine sea salt, or to taste (you may not need much if noodles were salted when cooked)
• 1/4 tsp freshly ground black pepper

For the Sesame-Soy Glaze

• 2 tbsp low-sodium soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp unseasoned rice vinegar
• 1 tsp packed light brown sugar or honey
• 1 clove garlic, finely minced or grated (about 1 tsp)
• 1 tsp freshly grated ginger (or 1/4 tsp ground ginger)
• 1/4 tsp crushed red pepper flakes (more or less to taste)
• 1 tbsp water (helps the sauce bubble and coat instead of burning)

For Finishing

• 2 scallions, thinly sliced (white and green parts)
• 2 tsp toasted sesame seeds (white, black, or a mix)
• Optional: 1–2 tsp chili crisp or chili oil, for drizzling
• Optional: Lime or lemon wedges, for squeezing over just before serving

Step-by-Step Instructions

Step 1: Prep and Dry Your Leftover Noodles

Take your cooked, chilled noodles out of the fridge and measure out 4 packed cups. This recipe works especially well with medium-thickness noodles such as spaghetti, linguine, lo mein, or udon. If your leftovers are heavily sauced or oily, gently blot them with paper towels to remove excess moisture and sauce. Drier noodles will crisp better.

Place the noodles in a large bowl. Drizzle over 2 teaspoons of toasted sesame oil, along with the salt and black pepper. Use clean hands or tongs to gently toss and separate the strands so they are evenly coated and no large clumps remain. Set aside while you make the sauce.

Step 2: Stir Together the Sesame-Soy Glaze

In a small bowl, combine the soy sauce, 1 tablespoon toasted sesame oil, rice vinegar, brown sugar or honey, minced garlic, grated ginger, crushed red pepper flakes, and 1 tablespoon of water. Whisk until the sugar is dissolved and the mixture looks smooth and slightly glossy.

Taste a drop of the sauce. If you want it sweeter, add another pinch of sugar; for more tang, add a few extra drops of vinegar; or increase the red pepper flakes for more heat. Set the sauce near the stove so it is ready to go as soon as the noodle knots are crisp.

Step 3: Preheat the Pan and Portion the Noodles

Set a large nonstick or well-seasoned cast iron skillet over medium-high heat. Allow it to preheat for about 2–3 minutes, until a drop of water sizzles on contact. The surface temperature should be around 375°F / 190°C if you are using an infrared thermometer.

Add the 2 tablespoons of neutral oil and swirl the pan so the bottom is evenly coated. While the oil heats, use tongs or your hands to portion the seasoned noodles into roughly 4 even piles, about 1/2 cup each. Keeping them fairly compact now makes it easier to form tight knots in the pan.

Step 4: Form the Noodle Knots and Crisp the First Side

Carefully place each noodle portion into the hot oil, spacing them out so they do not touch. Working quickly, use tongs or chopsticks to twist each mound into a tight knot or nest shape, tucking loose strands under as much as possible. The neater and more compact the mound, the better it will hold together.

Let the noodle knots cook undisturbed for 3–5 minutes. Resist the urge to move them; this stillness allows a deep golden-brown crust to form. You should hear a gentle, steady sizzle. If the oil is smoking or the noodles smell like they are burning, lower the heat slightly to medium.

Step 5: Flip, Finish Crisping, and Glaze

When the bottoms look deeply golden and crisp at the edges, carefully flip each knot using a spatula or tongs. If any strands escape, simply tuck them back in. Cook the second side for another 3–4 minutes, until it is also crisp and browned.

Reduce the heat to medium-low. Give the sauce a quick stir, then pour it evenly over and around the noodle knots. It should bubble gently on contact, thickening and coating the noodles in a shiny glaze. Spoon the sauce from the pan over the tops of the knots for 30–60 seconds, until most of the liquid has reduced and clings to the noodles.

Step 6: Garnish and Serve Hot

Turn off the heat. Immediately sprinkle the noodle knots with sliced scallions and toasted sesame seeds. If you like extra heat, drizzle with chili crisp or chili oil. Use a spatula to lift each knot out of the pan, making sure to scoop up any thickened sauce and bits of garlic from the bottom.

Serve the noodle knots right away while the edges are crunchy, the centers are chewy, and the glaze is still slightly sticky. They are great as a snack, appetizer, or paired with a simple salad, sautéed greens, or a fried egg for a quick meal. Add a squeeze of lemon or lime at the table if you enjoy a bright, fresh finish.

Pro Tips

• Use cold noodles: Chilled, slightly dried-out noodles crisp far better than freshly cooked ones. If you only have fresh noodles, spread them on a tray and chill for at least 30 minutes first.
• Do not overcrowd the pan: Give each knot enough space. Overcrowding lowers the pan temperature and leads to steaming instead of crisping.
• Choose the right pan: A heavy nonstick or well-seasoned cast iron skillet helps prevent sticking and promotes even browning.
• Keep knots compact: Tighter mounds hold together better when flipping and give you that satisfying contrast of crisp exterior and tender interior.
• Adjust the heat as needed: Listen for a steady sizzle. If it is too quiet, increase the heat slightly; if the oil smokes or smells burnt, reduce the heat.

Variations

• Eggy breakfast knots: After glazing, push knots to one side of the pan and crack 1–2 eggs into the empty space. Fry to your liking and serve each knot topped with an egg.
• Spicy peanut version: Whisk 1 tbsp smooth peanut butter into the sesame-soy glaze, adding an extra 1–2 tbsp water to thin as needed. Increase red pepper flakes or add chili paste for more heat.
• Veggie-loaded: Before adding the noodle knots, quickly sauté thinly sliced bell peppers, shredded carrots, or snap peas in the pan. Remove, crisp the knots, then return the veggies to warm through with the sauce.

Storage & Make-Ahead

These sesame noodle knots are at their best straight out of the pan, when the edges are still shatteringly crisp. If you need to make them ahead, you can crisp them as directed, cool completely, and store in an airtight container in the refrigerator for up to 2 days. Reheat on a lightly oiled skillet over medium heat for 3–4 minutes per side until hot and re-crisped, adding a splash of water to loosen any stuck glaze. The sesame-soy glaze itself can be made up to 3 days in advance and refrigerated in a small jar; give it a good shake or stir before using. Avoid freezing, as the texture of the noodles becomes mushy after thawing.

Nutrition (per serving)

Approximate values for 1 of 2 servings (not including optional chili oil or egg): 480 calories; 16 g fat; 7 g saturated fat; 72 g carbohydrates; 4 g fiber; 10 g sugar; 12 g protein; approximately 1,200 mg sodium (will vary based on soy sauce brand, noodle type, and how heavily salted the original noodles were). These numbers are estimates and should be used as a general guide only.