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Honey Sesame Spaghetti

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Honey Sesame Spaghetti

Honey Sesame Spaghetti

Jessica Braider
Scramble member Jennifer Brockett sent us her family’s favorite pasta recipe, which can be served cold, warm, or in between. After finishing his 5th helping, our 10-year-old dinner guest gave it the thumbs up.
Cook Time 25 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American, Asian
Servings 8 servings


  • 16 oz. thin spaghetti
  • 2 cups shelled edamame or frozen peas or use pre-cooked shrimp or slivered red bell pepper
  • 1/4 cup canola or vegetable oil
  • 1/3 cup sesame oil
  • 1/4 - 1/2 tsp. crushed red pepper flakes (optional)
  • 5 Tbsp. honey
  • 4 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free, if needed) or use any variety
  • 1/4 cup fresh cilantro chopped (optional)
  • 2 scallions green and a little of the white parts only, thinly sliced (1/4 cup total)
  • 3 Tbsp. toasted sesame seeds store-bought or homemade


  • Cook the noodles according to the package directions. For the last 5 minutes of cooking (or 1 minute if using peas), add the edamame to the boiling water with the noodles. (If using cooked shrimp or red bell pepper, add it to the just cooked and drained noodles.)
  • Drain the noodles. In a large glass measuring cup or a microwave-safe bowl, heat the oils and red pepper flakes (optional) in the microwave oven until they are hot and fragrant, about 1 minute. (Alternatively, heat them in a saucepan on the stovetop over medium heat.)
  • Stir in the honey and soy sauce. Pour the sauce over the cooked noodles, and toss. Mix in the cilantro (optional), scallions and sesame seeds. Refrigerate the noodles for up to 2 days, or serve them immediately if you can’t wait!


Do Ahead or Delegate: Slice the bell pepper if using, chop the cilantro, if using, slice the scallions, toast the sesame seeds, if necessary or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Increase the amount of red pepper flakes, substitute hot chili oil for part of the sesame oil, and add extra cilantro.
Tip: Use caution when adding cold liquids to hot oils, as they are likely to splatter. To avoid a mess, consider taking your liquid ingredients out at the start of meal prep so that they will have a chance to warm up to room temperature.
Nutritional Information Per Serving (% based upon daily values): Calories 510, Total Fat: 23g, 35%; Saturated Fat: 3g, 13%; Cholesterol: 0mg, 0%; Sodium: 320mg, 13%; Total Carbohydrate: 62g, 21%; Dietary Fiber: 5g, 20%; Sugar: 17g; Protein: 17g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dairy-Free, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Make-Ahead, Nut-Free, Side Dish, Spring, Summer, Vegan, Vegetarian, Winter
Tried this recipe?Let us know how it was!
Recipe Rating

Bianca Keeler

Thursday 14th of March 2024

Is this really supposed to be 2 cups of scallions?? (Or 1/4 cup, maybe? What does “1/4 total” mean?) Thanks!

Jessica Braider

Thursday 14th of March 2024

Hi Bianca! So sorry- that was systems error. No! It should be 2 scallions, about 1/4 cup. I just corrected it in the recipe. Thanks for bringing this to my attention!

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