Ingredients
Oil and Vegetables
- 2 tablespoons avocado oil
- 8 scallions, thinly sliced
Noodles
- 8 ounces knife cut noodles (or ramen)
Sauce
- 4 tablespoons low sodium soy sauce
- 1 teaspoon dark soy sauce
- 1-2 teaspoons chili crisp (or chili crunch)
- 2 teaspoons toasted sesame oil
- 2 teaspoons sugar
- ½ teaspoon white pepper
- ¼ teaspoon kosher salt
- 1 tablespoon water
Instructions
- Boil: Heat a pot of water to a rolling boil to cook the noodles according to the package instructions, ensuring they are tender but still firm.
- Char: Warm the avocado oil in a sauté pan over medium-high heat until shimmering. Add the thinly sliced scallions and cook for 4 to 5 minutes, allowing them to char and turn a deep brown color, which imparts a smoky flavor to the dish.
- Prepare Noodles: While the scallions char, cook noodles in the boiling water until done. Drain the noodles but do not rinse, to retain their starch and help the sauce adhere better.
- Make Sauce: To the pan with the charred scallions, add low sodium soy sauce, dark soy sauce, chili crisp, toasted sesame oil, sugar, white pepper, kosher salt, and 1 tablespoon of water. Stir to combine and warm through to develop the sauce.
- Toss Noodles: Add the drained noodles to the sauté pan with the sauce. Toss everything together over medium-low heat for about one minute, allowing the noodles to soak up the flavors. Taste and adjust seasoning with additional kosher salt or soy sauce as needed.
- Serve: Plate the noodles and serve immediately with your favorite protein and greens for a complete meal.
Notes
- Do not rinse noodles after draining to keep the sauce clinging better.
- Adjust chili crisp quantity according to your spice tolerance.
- Using low sodium soy sauce helps control the saltiness of the dish.
- For added protein, serve with tofu, chicken, or shrimp.
- To make it gluten-free, use gluten-free noodles and tamari instead of soy sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
