8 ounces uncooked noodles (250g), or 16 oz if packed in water 3 tbsp oil, sesame, peanut, olive, avocado, etc. 4 cloves garlic, minced 1/3 cup green onions (140g), sliced 1/4 cup soy sauce (59ml), low-sodium 1 tbsp sesame oil 1-2 tbsp Korean chili flakes (gochugaru), or red pepper flakes 1 tsp brown sugar 1 tsp rice vinegar 1 tsp chili powder 1/2 tsp white pepper, or black pepper 1/4 tsp ground ginger garnish: sesame seeds, green onions, cilantro
Gather and prepare all of the ingredients. Heat a large pot or pan over medium heat.
Add the oil to the pan. Once the oil is hot, add the garlic. Sauté it for 1-2 minutes or until it's starting to turn golden-brown.
Promptly remove the pan from the heat. Stir in the remaining ingredients except for the noodles and garnish.
Cook the noodles according to the package instructions in a separate pot. Toss them into the sauce until they are fully coated.
Garnish the noodles with chopped green onions, cilantro, and sesame seeds.
Have all of the ingredients prepared ahead of time because this cooks fast.
Let the garlic cook until it’s starting to darken, but don’t let it burn.
Go lighter on the chili flakes if you don't want the noodles as spicy.
Slightly undercook the noodles so they are able to soak up more of the sauce.
Toss in some veggies like broccoli or bell peppers.
Calories: 287 kcal | Carbohydrates: 9 g | Protein: 2.6 g | Fat: 28.1 g | Saturated Fat: 4 g | Sodium: 881 mg | Potassium: 164 mg | Fiber: 1.4 g | Sugar: 2.6 g | Calcium: 36 mg | Iron: 1 mg
The nutritional information provided is an estimate from third-party calculations.
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