Sesame Noodles With Green Onions & Crispy Wontons

Sesame Noodles With Green Onions & Crispy Wontons


Prep Time:  20 minutes
Cook Time:  10 minutes
Ready In:  minutes


Yields or Serves:  4

[Total: 1   Average: 5/5]

I love these noodles because they’re simple, but yet complex.

  • 1 Pound Soba Or Udon Noodles
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Cup Soy Sauce
  • 1 Teaspoon Chili Garlic Paste
  • 1 1/2 Teaspoons Rice Vinegar
  • 2 Tablespoons Toasted Sesame Oil
  • 1/2 Teaspoon Minced Garlic
  • 1/4 Teaspoon Crushed Red Pepper Flakes
  • 1 Teaspoon Minced Fresh Ginger
  • 3 Green Onions (Sliced)
  • 1/4 Package Wonton Wrappers (Cut Into Strips)
  • Canola Or Vegetable Oil For Frying
  • Black Sesame Seeds For Garnish
  1. Add canola or vegetable oil to heavy skillet and bring heat to medium-high. Add wonton strips and fry on both sides. They are ready to turn when one side has bubbled up and turned a very light golden brown. Remove from heat and place on paper towels to drain excels oil. Store fried wontons in airtight container until ready to use.
  2. Bring large-size pot of water to boil. Add 1/2 Teaspoon Kosher Salt. Add noodles until done. Reserve 2 tablespoons of noodle water. Drain noodles and return noodles to pot.
  3. In small-size bowl combine soy sauce, chili garlic paste, rice vinegar, toasted sesame oil, garlic, red pepper flakes, and ginger. Whisk to combine
  4. Place pan of noodles back over a medium heat. Add sauce and reserved noodle water. Stir well to coat. Continue tossing until warmed through. Remove from heat.
  5. Break the fried wonton strips up a bit and toss with noodles.
  6. Toss in green onions and sprinkle with sesame seeds.
  7. Serve immediately.
  8. Serves 4
  9. Prep Time: 20 Minutes Cook Time: 10 Minutes Total Time: 30 Minutes
  10. ©Tiny New York Kitchen © 2020 All Rights Reserved


Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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