Category: Pasta

Pasta

Melted fennel pasta

Belinda

This recipe from Bon Appetite magazine celebrates all that fennel has to offer in a weeknight pasta that comes together in less than an hour. Thinly sliced fennel is slowly cooked down with onion and garlic, yielding a caramelized, jammy mixture. Anchovies and Parmesan bring savory balance, while lemon zest and juice contribute brightness. Garnishing with the fronds lends fresh fennel flavor to every bite.

There are plenty of ways to customize this dish to your own palate. Don’t like anchovies? No worries—skip them. Want to take it to a meaty place? Cook Italian sausage in the skillet, set it aside, and cook the fennel in the sausage fat. Prefer a little more sweetness? Deglaze the skillet with white wine. And for even more fennel flavor, cook the stalks along with the pasta; just pluck them out before draining.

Serves 4

3 large fennel bulbs with fronds (about 3 lb. total)
¼ cup extra-virgin olive oil
1 medium onion, thinly sliced
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1 tsp. sugar
4 garlic cloves, finely chopped
3 oil-packed anchovy fillets
½ tsp. crushed red pepper flakes
12 oz. gemelli, fusilli, or other medium pasta
1 oz. Parmesan, finely grated (about ½ cup)
2 Tbsp. unsalted butter
1 tsp. finely grated lemon zest
2 Tbsp. fresh lemon juice

Cut stalks from 3 large fennel bulbs with fronds and cut fronds from stalks; discard stalks. Coarsely chop fronds and set aside. Remove tough out layer from bulbs and discard. Halve bulbs lengthwise (through root ends) and remove cores; discard. Thinly slice bulbs crosswise.

Heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Add fennel bulbs, 1 medium onion, thinly sliced, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. sugar; stir to combine. Cover and cook, stirring occasionally, until onion is translucent and fennel is beginning to brown around the edges, 8–10 minutes. Uncover and add 4 garlic cloves, finely chopped, 3 oil-packed anchovy filets, and ½ tsp. crushed red pepper flakes. Cook, stirring occasionally and reducing heat as needed to avoid scorching (stir in a splash of water if scorching does occur), until fennel and onion are deep golden brown and very soft and jammy, 15–20 minutes.

Meanwhile, cook 12 oz. gemelli, fusilli, or other medium pasta in a large pot of boiling salted water, stirring occasionally, until just shy of al dente, about 1 minute less than package directions.

Using a slotted spoon, transfer pasta to pot with sauce. Add 1 oz. Parmesan, finely grated (about ½ cup), 2 Tbsp. unsalted butter, and 2 cups pasta cooking liquid. Increase heat to medium-high and cook, stirring often, until sauce clings to pasta, about 2 minutes. Remove from heat and stir in 1 cup reserved fennel fronds, 1 tsp. finely grated lemon zest, and 2 Tbsp. fresh lemon juice. Taste and season with more salt if needed.

Divide pasta among shallow bowls and top with more reserved fennel fronds.

Pasta · Vegetarian pasta

Creamy lemon, feta, zucchini orzo

Belinda

Recipe from food blog, Hungry Happens

Serves 8
3 tbsp olive oil
1/2 sweet onion, diced (large shallot)
4 cloves garlic, minced
1 lb orzo pasta uncooked
2 medium zucchini, grated
1 large lemon, zested + juiced
1 tsp Italian herb seasoning
salt and freshly ground black pepper to taste
3½ cups chicken broth (or veggie broth)
1 cup whole milk
5 oz Greek feta cheese, crumbled
2 tbsp fresh dill, chopped
optional garnish: olive oil, lemon juice, chili flakes + dill
instructions
In a large skillet, heat your olive oil on medium. Add in the onion and saute for 2 minutes. Add in the garlic and stir for 30 seconds. Add in the orzo and stir for one minute to coat. Toss in the zucchini shreds and stir for 2 minutes. Mix in the lemon juice, lemon zest, Italian herb seasoning, salt and pepper to taste, chicken broth and milk. Bring to a boil then lower the heat to a simmer and cook for 10-12 minutes or until the pasta is tender. If it needs more liquid, add some broth in to keep the texture creamy, not dry.
When the pan is off the heat, stir in your crumbled feta and dill.
To serve, top with a nice drizzle of olive oil, chili flakes and enjoy!

Do-ahead · Meat · Pasta

Sheetpan layerless lasagna

Belinda

Recipe from Giada de Laurentis

Lovers of crispy lasagna edges, this one’s for you! This spin on the classic dish isn’t only easier (no tedious layering required) but it ensures more perfectly crisp bites all throughout. Broken up lasagna pieces, or taccole pasta, make it feel more layered than your average baked pasta.
Feel free to assemble this ahead of time and refrigerate until it’s time to serve – then pop it in the oven when it’s time to eat.

Serves 6
4 tbsp olive oil, divided
1/2 tsp kosher salt, plus more for the pasta water
1lb taccole pasta or lasagne pasta broken into 2-inch pieces
1 clove garlic, chopped
1/2 tsp red pepper flakes
1 (5- oz) container baby spinach
1 cup part skim ricotta cheese
1lb spicy Italian sausage, casings removed
1 red onion, diced
4 cups jarred marinara sauce (Rao is the best one)
2 1/2 cups shredded low moisture mozzarella, divided
1 1/2 cups freshly grated parmesan cheese, divided

Preheat the oven to 425 degrees F.
Oil a straight sided 12 x 17-inch baking sheet with 1 tablespoon olive oil. Set aside.

Heat a medium skillet over medium heat. Add 1 tablespoon oil along with the garlic and pepper flakes to the hot pan. Cook, stirring often until fragrant, about 1 minute. Add the spinach and the salt and cook, stirring often, until the spinach is almost completely wilted, another minute. Remove the spinach mixture to a strainer and press firmly to remove any excess liquid. Place the spinach in a medium bowl. Using a pair of kitchen scissors, slice up the spinach into chopped pieces. Add the ricotta cheese and stir to combine. Set aside.

Using a paper towel, wipe out the skillet and bring it back to medium heat. Add the remaining 2 tablespoons of oil to the pan along with the sausage and cook, undisturbed until the sausage is beginning to brown on the first side, about 3 minutes. Using a wooden spoon, break apart the sausage into bite sized pieces.
Continue to cook, stirring often and breaking apart as needed, until the sausage is lightly browned, another 5 minutes. Add the onion to the pan and cook until the onion is fragrant and beginning to soften, another 3 minutes. Remove from the heat.

Meanwhile, bring a large pot of water to a boil over high heat. Be sure it is a large enough pan to allow the pasta to swim freely. Season generously with salt. Cook the pasta for 4 minutes stirring often to avoid clumping. Drain well, reserving 1/2 cup of pasta water.

While the pasta is cooking, add the marinara to the pan with the sausage and onion and mix well. Add the pasta water, pasta, 1 cup mozzarella cheese and 1/2 cup parmesan cheese to the same pan and stir to combine.
Spread the entire mixture on the prepared 12 x 17-inch baking sheet.
Dollop the pasta with the ricotta-spinach mixture, and sprinkle with remaining 1 1/2 cups mozzarella and 1 cup parmesan cheeses.
Bake until the pasta is tender, the sauce is bubbly, and the top is lightly browned, about 30 minutes.
Remove from the oven and let rest for 5 minutes before cutting into squares and serving.

Fish · Pasta

Easy creamy prawn linguine

Belinda

Recipe from food blog, Skinny Spatula

Creamy prawn linguine (linguine con gamberi) is the stuff pasta dreams are made of. Smothered in a creamy garlic sauce with lemon, this prawn and pasta recipe is ideal for date night or simply when you feel like a treat.

Serves 4

350 g (12 oz.) linguine
30 g (1 oz.) butter
250 g (9 oz.) shrimp
4-5 garlic cloves
100 ml (1/2 cup) dry white wine
1/2 tsp Italian herbs
1/4 tsp red chili flakes
200 ml (1 cup) double cream
2 tbsp creme fraiche
25 g (1 ounce) grated Parmesan
Juice of half a lemon
Freshly chopped flat-leaf parsley

Boil the linguine two minutes less than recommended on the package.
Meanwhile, melt the butter in a large pan, add the prawns and cook for five minutes until slightly brown.
Add the garlic and cook for a minute until fragrant.
Add the wine, herbs, and chili flakes and simmer for 5 minutes until the wine evaporates.
Stir in the double cream, creme fraiche, and parmesan, cook for another minute until all creamy and bubbly and stir the pasta in.
Season to taste, add the lemon juice and parsley and serve immediately.

Asian flavors · Dairy-free · Meat · Pasta · Vegan

Stir-Fried Udon Noodles With Pork and Scallions

Belinda

Recipe from Bon Appetite Magazine

With chewy noodles, well-browned ground pork, and crunchy cabbage, this take on yaki udon (stir-fried udon noodles) gets its flavor from an umami-rich punch of soy sauce and mirin, a sweet Japanese rice wine. (You might recognize the combination from teriyaki recipes.) It also has green onions for a fresh bite and a drizzle of sesame oil for nutty depth. You can easily make it vegetarian: Simply omit the pork and sub in 8 oz. shiitake or crimini mushrooms instead.

If you don’t have mirin in your pantry already, it’s easily found in many larger grocery stores, East Asian markets, and online. Some brands may be labeled “aji-mirin.” This common product is an imitation of true mirin (the name translates to “tastes like mirin”). Whatever you find will be delicious in this recipe, but if you spot hon-mirin (a.k.a. true mirin, which is quite a bit more expensive) it makes the dish even more special.

This is a weeknight-ready, quick-fire udon noodle recipe, so prepping your ingredients before you start cooking is a smart move. See the step-by-step instructions here.

Serves 4

2 tbsp avocado or vegetable oil, divided
4 cups very coarsely chopped green cabbage (from about ¼ medium head)
2 7-oz packages instant udon noodles, flavor packets discarded
2 tsp toasted sesame oil
8 oz ground pork
5 scallions, white and pale-green parts coarsely chopped, dark-green parts thinly sliced
2 tsp finely grated fresh ginger (from a 1-inch knob)
1 tsp crushed red pepper flakes
⅓ cup mirin
⅓ cup soy sauce
1 tbsp toasted sesame seeds, plus more for serving

Step 1

Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Add cabbage and cook, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage leaves are tender, about 4 minutes longer. Remove from heat and set skillet aside.

Step 2

Place udon in a large heatproof bowl (or pot if you don’t have one) and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain in a colander. Transfer noodles back to bowl and toss with sesame oil. Transfer cabbage to bowl with noodles. Wipe out skillet.

Step 3

Heat remaining 1 Tbsp. vegetable oil in same skillet over medium-high and add pork, breaking up and spreading across surface of pan with a spatula or tongs. Cook pork, undisturbed, until underside is brown, about 3 minutes. The pork will never brown if you’re fussing with it the whole time, so when we say “undisturbed,” that means keep your paws off it and let the heat of the pan and the pork do their thing. When pork is browned, break up meat into small bits. Cook, tossing, just until there’s no more pink, about 1 minute.
Add chopped scallions (the pale parts), ginger, and red pepper. Continue to cook, tossing often, until scallions are softened and bottom of skillet has started to brown, about 1 minute. Add udon mixture, mirin, and soy sauce and cook, tossing constantly, until noodles are coated in sauce (be sure to scrape bottom of skillet to dissolve any browned bits), about 45 seconds. Remove from heat and fold in 1 Tbsp. sesame seeds and dark-green parts of scallions.
Top with more sesame seeds before serving.

Pasta · Vegetarian pasta

Butternut squash lasagna pie

Belinda

Recipe by Yotam Ottolenghi.
This would be super as a Holiday main course for vegetarians.

“This comforting dish lands somewhere between a lasagna and a pie. Thinly sliced butternut squash and broken dried lasagna noodles are all tossed together in one bowl with cheese, spices and a red pepper sauce, then pressed into a cake pan before baking, at which point everything softens and cooks together into imperfectly perfect layers. A simple béchamel topping is made while your pie is in the oven, leaving you ample time to get on with assembling a big salad or a side dish of your choosing.”

Serves 6

For the Pie
¼ cup olive oil, plus more for greasing the pan
8 garlic cloves, roughly chopped
2 tbsp tomato paste
1 tbsp cumin seeds, roughly crushed in a mortar and pestle
1 tbsp coriander seeds, roughly crushed in a mortar and pestle
2 tsp Aleppo chile flakes
1 (12-oz) jar red peppers, drained
1 tsp light brown sugar
Fine sea salt and black pepper
1 small butternut squash (about 1 ¾ lbs), peeled, halved, deseeded and cut into ⅛-inch-thick slices
8 oz dried lasagna noodles, each roughly broken into 3 or 4 pieces
7 oz baby spinach (10 lightly packed cups)
1 packed cup basil leaves, torn in halves
1 cup crumbled Greek feta
Heaping ½ cup finely grated Parmesan

For the Béchamel
3 tbsp unsalted butter
⅓ cup all-purpose flour
1½ cups whole milk, plus more if needed
2 garlic cloves, minced
Fine sea salt
¼ cup finely grated Parmesan

Step 1
Make the pie: Heat the oven to 400F degrees.
Grease a 9-inch springform cake pan then line it with a piece of parchment paper large enough to cover the base and hang over the sides by a couple inches; set aside.

Step 2
Add the oil to a small frying pan and heat over medium-high. Once it’s hot, add the garlic and cook for about 1 minute, stirring until fragrant but not browned. Add the tomato paste, cumin, coriander and chile flakes and cook for 1 minute more, stirring often, until deeply red. Set aside to cool slightly, then add to a small food processor with the red peppers, sugar, ½ teaspoon salt and a good grind of pepper; blitz until smooth.

Step 3
Empty the mixture into a very large bowl and add the squash, lasagna sheets, spinach, basil, feta, Parmesan, 1¼ teaspoons salt and a good grind of pepper. Use your hands to make sure everything is nicely coated. Transfer this mixture to your lined cake pan, adding a third at a time and pressing lightly to ensure everything is even and compact. Using heavy-duty aluminum foil, wrap the cake pan all around until tightly sealed, place on a baking sheet and bake for 1 hour.

Step 4
Toward the last 15 minutes of baking time, make the béchamel: Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour and cook, whisking steadily, for 2 to 3 minutes, or until it starts to smell like popcorn. Slowly pour in the milk ½ cup at a time, whisking with each addition until fully incorporated. Turn the heat down to medium then add the garlic and ¼ teaspoon salt. Use a spatula to stir and cook for 2 minutes, stirring to ensure the bottom doesn’t scorch, until nice and smooth. Off the heat, stir in the Parmesan. If the pie isn’t done, cover the top with a piece of parchment paper to prevent a skin from forming. The béchamel is easier to handle when warm; if needed, reheat gently with a splash of milk to loosen.

Step 5
After the pie has cooked for 1 hour, remove it from the oven and carefully unwrap the top foil and paper, crinkling it down and around the sides of the pan to expose the top. Spoon the béchamel on top, using a spatula to distribute it evenly over the surface. (Take care not to mix it with the base; you want the béchamel to remain white.)

Step 6
Turn the oven temperature up to 450 degrees, place the cake pan back on its baking sheet and bake for another 15 to 20 minutes, rotating halfway through, until nicely browned on top. Set aside to cool for at least 15 minutes.

Step 7
Carefully release the pie from the springform pan, loosening the outer ring then using the parchment to help lift it onto a serving plate or board. Serve warm or at room temperature.

Asian flavors · Dairy-free · Do-ahead · Pasta · Salad · Vegan

Cold Noodle Salad With Spicy Peanut Sauce

Belinda

Recipe from New York Times

Serves 4

“Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don’t want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.”

FOR THE SALAD:
Kosher salt
10 oz soba noodles
1 medium zucchini or cucumber (about 6 ounces)
5 radishes (about 4 ounces)
1 bell pepper (any color)
1 tbsp sesame oil
½ cup roasted salted peanuts (about 2 ounces), roughly chopped
2 scallions, trimmed and finely chopped
Handful of cilantro leaves
1 lime, cut into wedges for serving

FOR THE SPICY PEANUT SAUCE:
½ cup smooth peanut butter (not natural)
¼ cup soy sauce
2 tbsp maple syrup
2 tbsp lime juice (from 1 lime)
1 tbsp sesame oil
2 tsp chili oil or hot sauce, plus more to taste
1 garlic clove, grated

Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.

Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chili oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chili oil or hot sauce as desired; set aside.

Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.

When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.

Pasta

San Francisco-Style Vietnamese American Garlic Noodles

Belinda

Recipe by J. Kenji López-Alt for the New York Times

These noodles, based on the noodle dish originally created and served by Helene An at San Francisco’s Thanh Long restaurant, are extraordinarily simple and delicious on their own, but that doesn’t mean you can’t fancy them up a bit. They go very well with seafood, and some raw, shell-​on shrimp stir-​fried along with the garlic right from the start would be an excellent addition. Sushi-​style flying fish roe (tobiko) or salmon roe (ikura) would also be a great addition, as would chunks of crab or lobster meat, or even Western-​style caviar (if you’re feeling flush).

Serves 4

4 tablespoons unsalted butter
20 medium garlic cloves, minced or smashed in a mortar and pestle
4 teaspoons oyster sauce
2 teaspoons light soy sauce or shoyu
2 teaspoons fish sauce
1 pound dry spaghetti
1 ounce grated Parmesan or Pecorino Romano (heaping 1/4 cup)
A small handful of thinly sliced scallions (optional)

Melt the butter in a wok or saucepan over medium heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Add the oyster sauce, soy sauce and fish sauce, and stir to combine. Remove from the heat.

Meanwhile, bring 1 1/2 inches of water to a boil in a 12-​inch skillet or sauté pan over high heat. (Alternatively, heat up just enough water to cover the spaghetti in a large Dutch oven or saucepan.) Add the pasta, stir a few times to make sure it’s not clumping, and cook, stirring occasionally, until just shy of al dente (about 2 minutes short of the recommended cook time on the package).

Using tongs, transfer the cooked pasta to the garlic sauce, along with whatever water clings to it. (Reserve the pasta water in the skillet.) Increase the heat to high, add the cheese to the wok, and stir with a wooden spatula or spoon and toss vigorously until the sauce is creamy and emulsified, about 30 seconds. If the sauce looks too watery, let it keep reducing. If it looks greasy, splash some more cooking water into it and let it re-​emulsify. Stir in the scallions (if using), and serve immediately.

Do-ahead · Meat · Pasta

Classic Tuscan Lasagna

Belinda

This is the classic lasagna recipe, the same lasagna you would find on the table of many Tuscan and northern Italian families for Sunday lunch or Holiday feasts. No messing around with added ingredients, keep it traditional and make sure you have enough ground nutmeg in the bechamel sauce that you can taste it.

Serves 4 people

3lbs Tuscan Ragù see below for recipe
1 package Lasagna sheets about 4 portions of fresh pasta
2 cups Parmigiano cheese grated
For the Béchamel sauce:
4 cups whole Milk
½ cup Butter
½ cup Flour
Salt
Black Pepper
Ground fresh nutmeg

Prepare the Bechamel:
In a pot, melt the butter and add the flour. Mix until you get a paste and cook it for a minute or two until it gets thicker.
Add the room temperature or warm milk and turn down the heat. Mix occasionally, to melt the roux and to make sure it doesn’t stick to the pot.
Let it simmer for 15-20 minutes until it gets thick enough to coat a spoon, then season with salt, black pepper and a pinch of ground nutmeg to taste.

Tuscan Ragu
1 cup Red Onion
1 cup Carrots
1 cup Celery
4 cups mixed Pork and Beef ground meat
4 Italian Sausages
28 oz peeled San Marzano tomatoes , canned
2 tablespoon Concentrated Tomato Paste
0.67 cup Red Wine
1 tablespoon Juniper berries (dried)
Beef Stock
6-8 Bay Leaves
4-6 tablespoon EVO Oil
2-4 teaspoon Sugar
Salt, Pepper
Start making the soffritto by finely chopping the onion, carrot and celery or if you don’t want chunks in the sauce, you can use a mixer until they’re finely shredded.
Add 4-5 tablespoon of EVO oil in a large pot and add the soffritto. Turn on the medium heat and cook until they become really soft (do not brown).
Add the ground meat and the sausages and turn the heat to high and cook until the meat changes color, then add salt and pepper to season the meat. Finally pour the wine and let evaporate the alcohol.
Purèe the San Marzano tomatoes in a blender, then turn the heat to low and add the pureed tomatoes to the pot. Add enough beef stock to cover all. Add also the concentrated tomato paste and mix.
Taste and season accordingly; if necessary, add some sugar to break the acidity of the tomatoes.
Finally, add the bay leaves and the juniper berries. Mix well with a wooden spoon and cover the pot with the lid. Let it simmer for at least 2 hours stirring every once in a while.
If the sauce reduces too much, add some more beef stock.
Notes
You can add ⅓ cup of milk 15 minutes before the cooking time ends to add more creaminess, break the acidity of the tomatoes and make the flavors more delicate.
You can let the sauce cool and then pour it into freezer bags or freezer containers and freeze for up to 2 months.

Assemble the layers for the lasagna:
Preheat the oven at 200°C (400°F).
Spread a thin layer of bechamel sauce on the bottom of the pan, cover with a layer of pasta, then a layer of Ragù sauce, a layer of bechamel sauce and grated Parmigiano.
Repeat the layers, pressing down a little bit when you add the pasta. When the pan is full, finish with a last layer of pasta, sauce and a generous amount of grated Parmigiano cheese. (You will probably have spare ragu sauce so freeze it for another lasagna.)
Bake in the middle rack of the oven for about 35-40 minutes. If the crust is not crunchy enough, finish with 3-4 minutes under the broiler.
If instead you notice the crust getting too brown before the cooking time is over, cover the pan loosely with foil.

Asian flavors · Dairy-free · Pasta

THE BEST Sesame Soba Noodles

Belinda

This noodle side dish is delicious alongside meats and seafood, but it makes a great noodle bowl or light lunch with shredded cabbage, carrots, bean sprouts and more.
And even better, you can serve it hot or cold.

Serves 4-6

10 oz soba or buckwheat noodles
1/3 cup double fermented soy sauce
2 tbsp rice vinegar
3 tbsp toasted sesame oil
1/4 tsp freshly ground black pepper
1 tbsp sugar
1 tbsp canola oil
2 cups green onions chopped in 1/4-inch pieces
1/2 cup green onions minced
3 tablespoons toasted sesame seeds

Bring a large pot of water to a boil and cook the soba noodles for 4-5 minutes or just until tender, stirring occasionally so the noodles don’t clump. Drain in a colander and rinse well under cold water, tossing to remove the starch.
While the noodles are cooking, in a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar and black pepper. Set aside.

Heat a large skillet over medium high heat. Add the canola oil and heat until shimmering then add the chopped green onions. Cook, stirring, for 15 to 30 seconds or until fragrant.
Add the soy and sesame mixture and cook for 30 seconds, Add the noodles and toss until the noodles are heated through. Add the remaining minced green onion and half of the sesame seeds. Garnish with the remaining seeds and serve warm or at room temperature.