These noodles come together in 15 minutes and are so easy. Feel free to add in extra veggies and/or protein of choice – some crispy tofu would be perfect.
I don’t know about you, but I definitely have wasted my fair share of green onions simply because I didn’t feel like prepping them. Now I try to make sure to wash and chop them all the same day or the day after purchase, then I put them in a reusable silicone bag in the freezer. That way I have green onions chopped and ready whenever I need them. Make sure you save the bulbs because you can replant them and have free onions!
- 6oz spaghetti or ramen noodles, cooked according to package instructions
- 1 tbsp sesame oil
- 3-5 cloves garlic, minced
- 3 scallions/green onions, chopped (sauté white parts and reserve green for serving)
- 1.5 tbsp unseasoned rice vinegar
- 2-3 tbsp low sodium soy sauce, to taste
- 1 tsp sugar
- Crushed red pepper, to taste
- Sesame seeds
- Heat sesame oil in a large pan over medium high heat. Sauté onions and garlic for 1-2 minutes, then add the rice vinegar to loosen the brown bits up.
- Add the noodles to the pan. Mix together soy sauce (start with 2 tbsp) and sugar. Pour mixture over the noodles and stir to incorporate. Taste and add more soy sauce if needed.
- Serve topped with reserved green onions, crushed red pepper, and sesame seeds.
Feel free to add in extra veggies and/or protein of choice! Some crispy tofu would be perfect.
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