- 16 ounces linguine
- 3 tablespoons vegetable oil
- 2 tablespoons garlic minced
- 1 tablespoon fresh ginger finely chopped
- 6 tablespoons rice vinegar
- 6 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons brown sugar
- 2 teaspoons chile-garlic sauce
- 1/4 cup scallions
- 1 teaspoon toasted sesame seeds
Into a small saucepan over medium-high heat, add the vegetable oil. When the oil is hot add the garlic and ginger. Cook for 30 seconds then remove from heat. Stir in the rice vinegar, soy sauce, toasted sesame oil, brown sugar, and chile-garlic sauce; set aside.
Cook the pasta according to package directions. Drain and return to the cooking pot. (If serving cold, drain and rinse with cold water then return to the pot.) Pour in the sauce and toss to coat. Sprinkle with scallions and toasted sesame seeds then serve.
Calories: 541kcal | Carbohydrates: 95g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 1642mg | Potassium: 361mg | Fiber: 4g | Sugar: 10g | Vitamin A: 63IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 2mg