Ingredients
Scale
- 11 oz dried ribbon noodles
- 1½ tablespoons cooking oil
- ½ cup scallions (white part), thinly sliced
- 1½ tablespoons minced garlic
- ¼ cup low-sodium vegetable broth
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinese black vinegar
- 1 tablespoon Korean chili flakes
Instructions
- In a frying pan, heat the cooking oil over low heat. Add scallions (white part) and minced garlic; sauté for about 5 minutes until fragrant.
- Raise the heat to medium-low and add vegetable broth, light soy sauce, dark soy sauce, black vinegar, and Korean chili flakes. Simmer for roughly 5 minutes.
- Meanwhile, cook noodles in boiling water according to package instructions; drain well.
- Combine the drained noodles with the sauce in the frying pan, tossing until evenly coated.
- Serve hot, garnished with green scallions and sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (260g)
- Calories: 350
- Sugar: 2g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg