Description
Silky spring onion noodles tossed in a glossy savory sauce with garlic, soy, sesame oil, and chili crisp. This quick vegetarian noodle dish is comforting, flavorful, and perfect for busy weeknights.
Ingredients
Scale
- 8 ounces fettuccine or wheat noodles
- 6 whole spring onions, thinly sliced and divided
- 4 cloves garlic, minced
- 2 tablespoons neutral oil
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons brown sugar
- 1 tablespoon chili crisp
- 1/3 cup reserved noodle water
- 1 tablespoon unsalted butter
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and set a large skillet over medium heat.
- In a small bowl, stir together the soy sauce, dark soy sauce, sesame oil, brown sugar, chili crisp, reserved noodle water, and black pepper.
- Add the neutral oil to the skillet, then add the white parts of the spring onions and the minced garlic. Cook for 1 to 2 minutes, stirring often, until fragrant and lightly softened.
- Cook the noodles until just tender, then drain and reserve 1/3 cup of the cooking water.
- Add the hot noodles to the skillet with the aromatics, pour in the sauce, and add the butter.
- Toss over medium heat for 1 to 2 minutes until the sauce lightly thickens and coats the noodles.
- Stir in the green parts of the spring onions and toss briefly until just softened.
- Serve immediately while hot and glossy.
Notes
- Use the reserved noodle water to loosen the sauce if the noodles look too dry.
- Add more chili crisp if you prefer a spicier finish.
- Spaghetti works well if wheat noodles or fettuccine are not available.
- Leftovers reheat best with a splash of water.
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 4g
- Sodium: 920mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 8mg
Keywords: spring onion noodles, scallion noodles, easy noodle recipe, vegetarian noodles, quick weeknight dinner, savory noodles