Bring a large pot of water to a boil and cook the noodles for 7 mins or just until tender, stirring occasionally. Drain in a colander and rinse well under cold water, tossing to remove starch.

Meanwhile, in a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar and black pepper. Set aside.

Heat a large skillet over a medium high heat. Add the canola oil and heat until shimmering before adding 2 cups of green onions. Cook, stirring, for 15-30 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 the sesame seeds.

Garnish with the remaining sesame seeds and serve warm or at room temperature.