Viral Seaweed Pasta

This nori pasta coats spaghetti in a savory seaweed and sesame sauce, then tops it with seared scallops and chili crisp. The roasted nori, soy sauce, sesame oil, garlic, and egg yolks turn into a glossy sauce that coats the noodles, giving this viral seaweed pasta a deep umami flavor. It’s a quick dinner that’s completely different from a typical cream- or tomato-based pasta.

Why You'll Love This Viral Nori Pasta

I’d never had nori pasta before, but I kept seeing different versions of viral seaweed pasta all over TikTok and Instagram Reels. After watching a bunch of them, it was happy_baes’ version that finally convinced me I needed to try making one for myself.

I took that idea and made a sauce of roasted nori, sesame seeds, soy sauce, sesame oil, garlic, and egg yolks. I also added seared scallops to make it more filling, tossed with chili crisp, which gives the pasta.

It’s also surprisingly easy to make. The nori sauce comes together while the spaghetti cooks, and the whole recipe is ready in about 35 minutes.

Nori Pasta Ingredients

• 1 lb. spaghetti noodles
• 12-16 oz. bay scallops
• 1-2 tbsps. chili crisp
• ¼ cup soy sauce, for the pasta water
• 1 (0.6-oz.) package roasted seasoned nori/seaweed snack sheets
• 5 tbsps. sesame seeds, plus extra for topping
• 4 tbsps. soy sauce
• 6 tbsps. sesame oil
• 1 tbsp. minced garlic
• 2 pasteurized egg yolks
• 1 cup reserved pasta water
• Neutral oil, for searing the scallops

Ingredient Notes

• Spaghetti: Spaghetti is my favorite pasta to use because the nori sauce coats the long noodles evenly. Linguine or bucatini would also work.
• Bay scallops: These smaller scallops cook quickly and are easy to toss with the chili crisp. You can substitute chopped sea scallops or shrimp if that’s what you have.
• Roasted seasoned seaweed: This is the base of the sauce. I use a 0.6-ounce package of roasted seasoned seaweed or nori snack sheets and grind it finely with the sesame seeds. Plain roasted nori works too, but you may want to adjust the soy sauce slightly since seasoned seaweed already contains salt.
• Sesame seeds: Toasted sesame seeds add nuttiness and help give the ground nori mixture more body. You’ll use most of them in the sauce and can save a little for serving.
• Soy sauce: Soy sauce is used twice in this recipe. Some goes into the pasta water instead of salt, and the rest goes directly into the nori sauce. Low-sodium soy sauce is a good option if you want more control over the saltiness.
• Sesame oil: Use toasted sesame oil for the strongest flavor. It’s one of the main flavors in the sauce, so I wouldn’t replace it with a neutral cooking oil.
• Garlic: Fresh minced garlic gives the sauce more bite. Garlic paste will work in a pinch.
• Egg yolks: The yolks help turn the nori mixture and hot pasta water into a glossy sauce that clings to the spaghetti. Since the sauce is mixed off the heat, I recommend using pasteurized egg yolks.
• Chili crisp: This gets tossed with the scallops after they sear and adds heat, crunch, and extra savory flavor. Start with 1 tablespoon and add more if you like it spicy. My homemade chili crisp works great if you want to make your own.
• Reserved pasta water: Don’t forget to save at least 1 cup before draining the spaghetti. Add it gradually while tossing until the sauce becomes smooth and coats the noodles.

How to Make Nori Pasta

Step 1: Make the Sauce

Add the roasted seaweed and sesame seeds to a food processor and blend until finely ground. Transfer the mixture to a large heatproof bowl, then stir in the soy sauce, sesame oil, minced garlic, and egg yolks until combined.

Step 2: Cook the Spaghetti

Bring a large pot of water to a boil and add ¼ cup soy sauce instead of salt. Cook the spaghetti until al dente according to the package directions. Before draining, reserve at least 1 cup of the pasta water.

Step 3: Toss the Pasta

Add the hot drained spaghetti directly to the bowl with the nori mixture. Toss immediately so the hot pasta starts emulsifying the egg yolks, sesame oil, and seaweed mixture.

Add the reserved pasta water a little at a time, tossing well between each addition, until the sauce is glossy and coats the noodles evenly.

Step 4: Cook the Scallops

Pat the bay scallops very dry with paper towels. Heat a thin layer of neutral oil in a large skillet over medium-high heat. Add the scallops and cook for about 2–3 minutes total, turning or stirring as needed, until lightly golden and just cooked through.

Step 5: Add the Chili Crisp and Serve

Reduce the heat and add 1–2 tablespoons chili crisp to the skillet. Toss the scallops briefly to coat them, then remove the pan from the heat.

Divide the nori pasta between bowls and spoon the chili crisp scallops over the top. Finish with extra sesame seeds and more chili crisp if you want additional heat.

My Tips for the Best Seaweed Pasta

• Use roasted nori, not raw seaweed. Roasted nori has a deeper, nuttier flavor and blends much more easily into the sesame sauce.
• Add the pasta while it’s hot. The heat from the spaghetti helps the egg yolks, sesame oil, and pasta water emulsify into a smooth sauce that clings to the noodles.
• Add pasta water gradually. Start with a small amount and keep tossing. You can always add more, but too much at once can make the nori sauce thin and watery.
• Dry the scallops well before searing. Excess moisture keeps them from browning. Pat them dry first, then cook them quickly over medium-high heat so they stay tender.

Nori Pasta FAQS

What is nori pasta?

Nori pasta, also called seaweed pasta, is a savory pasta dish made with roasted nori, or seaweed, blended into a sauce with ingredients like sesame, soy sauce, garlic, and egg yolks. The hot pasta and reserved pasta water help turn everything into a smooth sauce that coats the noodles.

What does nori pasta taste like?

Nori pasta has a deep savory, umami flavor with nutty sesame notes and a slight ocean-like flavor from the roasted seaweed. The chili crisp adds some heat, and the scallops add a mild sweetness that works well with the salty nori sauce.

Can I use seaweed snacks instead of nori sheets?

Yes. Roasted seaweed snack sheets work really well in this recipe and are actually what I use. If yours are heavily salted or seasoned, you may want to use low-sodium soy sauce so the finished pasta doesn’t become too salty.

Are the egg yolks cooked in nori pasta?

The yolks aren’t cooked directly over heat. Instead, they’re mixed with the hot spaghetti and pasta water, which warms and thickens the sauce. For that reason, I recommend using pasteurized egg yolks in this recipe.

Can I make nori pasta without egg yolks?

You can, but the sauce won’t be quite as rich or creamy. The egg yolks help emulsify the sesame oil and pasta water into a glossy sauce. If you leave them out, use a little extra reserved pasta water and toss the noodles thoroughly to bring the sauce together.

Can I use shrimp instead of scallops?

Absolutely. Shrimp is one of the easiest substitutes for the bay scallops. Sauté peeled and deveined shrimp until pink and cooked through, then toss them with the chili crisp before serving them over the pasta.

Can I use a different type of pasta?

Yes. Linguine, bucatini, fettuccine, or another long pasta will all work. Long noodles are especially good here because the nori and sesame sauce can coat each strand evenly.

How do I store leftover nori pasta?

Store leftover nori pasta in an airtight container in the refrigerator for up to 3 days. Keep the scallops with the pasta or in a separate container if you prefer. Reheat gently in a skillet over low heat with a splash of water to loosen the sauce, or microwave in short intervals until just warmed through. Avoid overheating the scallops, since they can turn rubbery.

Viral Pasta Recipes to Try Next

• Trader Joe's lobster bisque pasta
• Cajun sausage pasta
• Baked feta pasta
• Caramelized onion pasta
• Skillet lasagna