Ingredients
Scale
- 1 pound fresh Chinese egg noodles or linguine
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon chili garlic sauce (or to taste)
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 2 tablespoons toasted sesame seeds, plus more for garnish
- 2 tablespoons chopped green onions, plus more for garnish
Instructions
- Cook noodles according to package directions until al dente. Drain and rinse with cold water to stop cooking. Drain well again.
- In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, brown sugar, chili garlic sauce, ginger, and garlic.
- Add the cooked and cooled noodles to the sauce. Toss to coat evenly.
- Stir in 2 tablespoons of toasted sesame seeds and 2 tablespoons of chopped green onions.
- Serve immediately or chill for at least 30 minutes for best flavor.
- Garnish with additional sesame seeds and green onions before serving.
Notes
- For a creamier sauce, add 1-2 tablespoons of peanut butter.
- Adjust chili garlic sauce to your preferred spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- You can add shredded chicken, cucumber, or carrots for a more substantial meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: No Cook
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg