Dukkah and Walnut Stir-Fried Noodles

Name: Dukkah and Walnut Stir-Fried Noodles
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 8 oz (225 g) dried egg noodles; 1 cup (120 g) raw walnut halves, roughly chopped; 3 tablespoons (27 g) dukkah spice mix; 5 cups (150 g) fresh baby spinach; 4 cloves (20 g) garlic cloves, minced; 2 tablespoons (30 ml) toasted sesame oil; 2 tablespoons (30 ml) neutral oil (vegetable or peanut); 2 tablespoons (30 ml) soy sauce; 1 tablespoon (15 ml) fresh lime juice; to taste red pepper flakes (optional); to taste kosher salt; to taste freshly ground black pepper; 2 stalks (30 g) scallions (green onions), thinly sliced, white and light green parts separated from dark green tops (optional)

From the MyKitchenBank Kitchen

A vibrant vegetarian noodle dish that marries Middle Eastern spice with quick stir-fry technique. Toasted walnuts and aromatic dukkah coat tender egg noodles with wilted spinach, garlic, and a hint of sesame oil, creating a dish that's nutty, earthy, and deeply flavorful. Ready in under 30 minutes.

Prep: 12 min
Cook: 15 min
Total: 27 min
Makes: 4 servings (about 1.5 cups per bowl)

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Steps

Before you start

Have all ingredients prepped and measured before you start cooking—stir-frying moves quickly
Fill a large pot with salted water and bring to a boil for the noodles
If you don't have dukkah on hand, make it or use a store-bought blend; it's the signature flavor here

1
Toast the walnuts
- Heat the 14-inch wok or large skillet over medium heat for 1 minute.
- Add the chopped walnuts and toast, stirring frequently, until they are fragrant and lightly browned at the edges, about 3–4 minutes.
- Transfer to a small plate and set aside.
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Ready when: Walnuts are fragrant and lightly browned at edges
Tip: Don't skip toasting—it deepens the walnut flavor and keeps them from getting soggy.
2
Cook the noodles
- In a large pot of salted boiling water, cook the egg noodles according to package directions until al dente, typically 6–8 minutes.
- Drain in a colander and set aside.
- Do not rinse unless the package directs it.
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Ready when: Noodles are tender and slightly flexible but still have a slight bite
Tip: Err on the side of slightly less done; the noodles will finish cooking in the wok.
3
Make the sauce
- In a small bowl, whisk together the soy sauce, lime juice, and toasted sesame oil.
- Set aside.
4
Heat the wok, toast dukkah
- Return the wok to medium-high heat.
- Add the neutral oil and heat until it shimmers, about 30 seconds.
- Add the dukkah spice mix and stir constantly for about 30 seconds until it becomes fragrant.
- The spices will bloom and release their aromas.
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Ready when: Spice mix is fragrant and a shade darker
Tip: Toasting dukkah in hot oil releases its essential oils and prevents a raw, dusty flavor.
5
Cook the garlic
- Add the minced garlic to the bloomed dukkah and stir-fry for about 30 seconds until fragrant but not brown.
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Ready when: Garlic is fragrant and just beginning to turn golden
Tip: Watch carefully—burnt garlic tastes bitter. Keep the heat at medium-high and don't linger.
6
Add noodles and toss
- Add the cooked noodles to the wok, breaking up any clumps with the wok turner or wooden spoon.
- Toss continuously for 1–2 minutes, coating the noodles evenly with the spiced oil.
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Ready when: Noodles are coated in the spiced oil and no clumps remain
Tip: Use high heat and keep moving the noodles to prevent sticking and ensure even coating.
7
Pour in the sauce
- Pour the soy-lime-sesame sauce over the noodles and toss vigorously for another 1 minute, making sure the sauce coats every strand.
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Ready when: Noodles glisten and are evenly coated with sauce; no pooled liquid at the bottom
Tip: Toss aggressively—this helps the noodles absorb the sauce rather than sitting in it.
8
Wilt the spinach
- Add the fresh spinach in two batches, tossing after each addition for about 30 seconds per batch until wilted.
- The spinach will reduce significantly and become tender.
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Ready when: Spinach is wilted and has darkened slightly; no raw leaves remain
Tip: Add in batches so the wok temperature doesn't drop and the spinach wilts evenly.
9
Return walnuts, finish and season
- Add the toasted walnuts back to the wok and toss to combine, about 30 seconds.
- Remove from heat.
- Season to taste with kosher salt, black pepper, and red pepper flakes if desired.
- The dish should taste balanced: nutty, aromatic, bright from the lime, and gently spiced.
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Tip: Taste and adjust seasoning just before serving—salt and spice can be finicky, and each dukkah blend varies slightly.
10
Serve immediately
- Divide the noodles among four bowls.
- Garnish with the sliced scallion greens if desired.
- Serve immediately while the noodles are still hot and the walnuts retain their crunch.
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Tip: This dish is best eaten right away; reheating dulls the bright, fresh flavors.

Good to know

Tips

Dukkah spice blends vary widely in heat and salt content. Start with 2 tablespoons if you're new to a particular blend, taste, and add more. Homemade dukkah (toasted hazelnuts, sesame seeds, coriander, cumin, salt, and pepper, ground together) can be made in a food processor and stored for weeks.
Don't overcrowd the wok—if your burner isn't very powerful, work in two batches rather than trying to stir-fry 4 servings at once. The food must have contact with the hot surface to develop flavor.
Egg noodles are crucial here; they have a tender, slightly chewy texture that pairs better with the dukkah and walnuts than rice noodles. Look for them in the pasta aisle or the Asian section of your grocery store.
This dish is naturally vegetarian and vegan-friendly (just confirm your dukkah doesn't contain animal products). For extra protein, add a fried egg on top or stir in crumbled firm tofu at the spinach stage.

Make ahead

You can toast the walnuts and prep all ingredients (chop spinach, mince garlic, measure spices) up to 4 hours ahead. Store prepped ingredients in airtight containers in the refrigerator. Cook the noodles and assemble the dish fresh, just before eating.

Storage & reheating

Best served immediately. Leftovers keep in an airtight container in the refrigerator for up to 2 days, though the walnuts may soften and the flavors will mellow. Reheat gently in a wok or skillet over medium-low heat with a splash of water or sesame oil. Do not freeze.

Substitutions

raw walnut halves → toasted hazelnuts, almonds, or pine nuts. Hazelnuts are especially good with dukkah. Use the same weight. Toast raw nuts yourself if buying shelled.
fresh baby spinach → baby kale, arugula, or thinly shredded bok choy. Kale and bok choy take an extra 30 seconds to wilt. Arugula adds peppery bite—add it as garnish at the very end if you prefer its raw crunch.
toasted sesame oil → toasted walnut oil or hazelnut oil. Use the same amount. These add richness and pair beautifully with the nut theme.
fresh lime juice → fresh lemon juice or pomegranate molasses. Lemon is brighter; pomegranate molasses adds tart complexity. Start with 1 tablespoon and adjust to taste.