
Time
25 minutes
Servings
2
Calories
687
A vibrant and flavorful Chinese noodle dish bursting with garlicky heat and a hint of sweetness. Quick to prepare, it's an ideal option for a fast and satisfying meal.
687
cal
20g
protein
89.5g
carbs
28.4g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Egg noodles | 8 oz | 436 | 16g | 81g | 5g | |||
| Garlic | 6 cloves | 14 | 1g | 3g | 0g | |||
| Red chili flakes | 1 tbsp | 12 | 1g | 2g | 1g | |||
| Soy sauce | 3 tbsp | 16 | 3g | 2g | 0g | |||
| Rice vinegar | 1 tbsp | 2 | 0g | 0g | 0g | |||
| Sesame oil | 1 tsp | 20 | 0g | 0g | 2g | |||
| Sugar | 1 tsp | 8 | 0g | 2g | 0g | |||
| Vegetable oil | 3 tbsp | 181 | 0g | 0g | 20g | |||
| Scallions | 2 pieces | 1 | 0g | 0g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Egg noodles | 8 oz | 436 | 16g | 81g | 5g | |||
| Garlic | 6 cloves | 14 | 1g | 3g | 0g | |||
| Red chili flakes | 1 tbsp | 12 | 1g | 2g | 1g | |||
| Soy sauce | 3 tbsp | 16 | 3g | 2g | 0g | |||
| Rice vinegar | 1 tbsp | 2 | 0g | 0g | 0g | |||
| Sesame oil | 1 tsp | 20 | 0g | 0g | 2g | |||
| Sugar | 1 tsp | 8 | 0g | 2g | 0g | |||
| Vegetable oil | 3 tbsp | 181 | 0g | 0g | 20g | |||
| Scallions | 2 pieces | 1 | 0g | 0g | 0g |
Step 1
Cook egg noodles according to package instructions until al dente. Drain and set aside.
Step 2
While noodles cook, finely mince garlic and chop scallions (white and green parts separated).
Step 3
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and sugar for the sauce.
Step 4
Heat vegetable oil in a large wok or pan over medium-high heat until shimmering.
Step 5
Add minced garlic, white parts of scallions, and red chili flakes. Sauté for 1-2 minutes until fragrant (do not burn garlic).
Step 6
Pour in the prepared sauce and bring to a quick simmer.
Step 7
Add the cooked noodles to the wok and toss thoroughly to coat them evenly with the sauce.
Step 8
Cook for another 1-2 minutes, stirring constantly. Garnish with green parts of scallions and serve hot.
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