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!

Ingredients:

• 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

Instructions:

1. 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.
2. 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.
3. Serve topped with reserved green onions, crushed red pepper, and sesame seeds.

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Notes:

Feel free to add in extra veggies and/or protein of choice! Some crispy tofu would be perfect.