Description
Make these delectable Chinese style garlic noodles at home in 25 minutes. Umami perfection – and better than takeout!
Ingredients
Units
Scale
- 1 kirby cucumber or half an English cucumber, sliced into thin sticks (julienned)
- 1/4 cup cilantro, or basil, chopped
- 1 tablespoon neutral oil such as grapeseed oil
- 1 large egg, whisked
- 8 ounces dry spaghetti
Garlic Noodle Sauce
- 3 garlic cloves, minced
- 3 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons water
- 1/2 teaspoon chili oil
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt
- 1 teaspoon white or black sesame seeds
Instructions
- Bring a large pot of salted water to boil.
- Meanwhile, mix all the ingredients for the garlic sauce in a bowl, and set aside.
- In a small pan over medium heat, add the oil. When the oil is hot, add the whisked egg and swirl the pan so the egg covers the entire surface of the pan. When the omelet is almost fully cooked, flip it over and turn the heat off.
- Transfer the omelet to a cutting board and cut it into thin strips (julienne). Set aside.
- When the water is boiling, add the noodles and cook until al dente, or according to the directions on the package. Drain the noodles and rinse them under cold water.
- When the noodles are cold, drain them well and transfer them to a large bowl.
- Add the garlic sauce and toss well.
- Transfer the noodles to a serving bowl or plate and top with sliced egg, cucumber, and cilantro.
Notes
Store these garlic noodles in an airtight storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 581
- Sugar: 5.3g
- Sodium: 985.9mg
- Fat: 14.1g
- Saturated Fat: 2.2g
- Unsaturated Fat: 6.9g
- Trans Fat: 0g
- Carbohydrates: 91.9g
- Fiber: 4.3g
- Protein: 20.8g
- Cholesterol: 93mg
