Ingredients
- 1 pound rice noodles
- 3 tablespoons soy sauce
- 3 tablespoons dark soy sauce
- ¼ cup water
- 2 tablespoons sugar
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 6 cloves garlic, sliced
- 4 stalks green onion, sliced
- 3 small red chilis
- 1 cup bean sprouts
- 2 tablespoons sesame seeds, for serving
Instructions
- In a small bowl, whisk together the soy sauce, dark soy sauce, sesame oil, water, and sugar until well combined.
- Cook the rice noodles according to package instructions. Drain and set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Add the sliced garlic, white parts of the green onion, and red chilis. Stir-fry for 2–3 minutes until fragrant.
- Add the cooked noodles to the skillet and pour in the prepared sauce. Toss to coat the noodles evenly.
- Add the bean sprouts and stir-fry for another 3 minutes.
- Stir in the remaining green onions and cook for an additional 2 minutes, or until wilted.
- Remove from heat, sprinkle with sesame seeds, and serve immediately.
Notes
- To store: Place leftovers in an airtight container and refrigerate for up to 1 week.
- To freeze: Store cooled noodles in a shallow freezer-safe container for up to 6 months.
- To reheat: Microwave for 30–40 seconds or reheat in a non-stick pan.
- Adjust the number of red chilis to your preferred spice level.
- Prep Time: 1 minute
- Cook Time: 9 minutes
- Category: Main Course
- Method: Stir Frying
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 359
- Sugar: 2g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
