Garlic Noodles
Slippery noodles tossed with plenty of garlic, spring onion, soy sauce, and a little pepper make a quick, comforting dish with bold flavor. It works well as a light main or as part of an Indo-Chinese meal.
For 4 servings
- prep · ~5 min
Prep the garlic and spring onion.
1.Finely chop the garlic cloves.2.Trim the spring onion and separate the whites from the greens.3.Finely chop both parts and keep them ready by the stove. - boil · ~7 min
Boil the noodles until just tender.
1.Bring 2 liters water to a boil in a large pot.2.Add salt and the noodles.3.Cook until just tender according to the pack timing, usually 4 to 5 minutes.4.Drain well and set aside.TIPDo not overcook the noodles; they will cook a little more in the pan. - saute · ~2 min
Cook the garlic and spring onion whites.
1.Heat oil in a wide pan over medium heat.2.Add the chopped garlic and cook until fragrant and lightly golden, about 30 to 45 seconds.3.Add the spring onion whites and cook for 1 minute.TIPKeep the heat moderate so the garlic turns golden, not dark and bitter. - saute · ~2 min
Toss the noodles with the seasonings.
1.Add the boiled noodles to the pan.2.Add soy sauce, vinegar, and black pepper.3.Toss well over medium-high heat for 1 to 2 minutes so the noodles are evenly coated. - garnish · ~1 min
Add the spring onion greens and toss once more.
- serve · ~1 min
Serve the garlic noodles hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil the hakka noodles only to just tender; they should still have a little bite before they hit the pan.
- 2After draining, spread the noodles briefly so steam escapes; less surface moisture helps them toss instead of clump.
- 3Chop the garlic quite fine so it perfumes the oil quickly and coats the noodles more evenly.
- 4Keep the garlic on medium heat and pull it as soon as it turns pale golden; darker bits will make the whole dish bitter.
- 5Add the soy sauce around the hot pan, not in one spot on the noodles, for faster evaporation and better flavor distribution.
- 6Toss the spring onion greens only at the end so they stay bright, fresh, and slightly crunchy.
- 7If making ahead, keep the noodles and garlic oil mixture separate, then reheat together for the best texture.
Adapt it for your goals.
Spicy
Add chopped green chilies or chili oil with the garlic for a hotter Indo-Chinese style bowl.
vegetable loadedVegetable-loaded
Toss in shredded cabbage, carrots, or bell peppers after the spring onion whites to make it more filling and colorful.
eggEgg
Scramble an egg in the pan before adding the noodles for extra richness and a more substantial meal.
veganVegan
This recipe is already vegan if your noodles are egg-free; check the pack and proceed as written.
Why this is on our healthy list.
Garlic-Rich Flavor Base
A generous amount of garlic brings strong savory flavor along with beneficial plant compounds, so the dish tastes bold without many extra ingredients.
Light on Heavy Sauces
The noodles are seasoned mainly with garlic, soy sauce, vinegar, and spring onion rather than creamy or sugary sauces.
Includes Allium Vegetables
Garlic and spring onion add aroma, freshness, and small amounts of useful micronutrients to an otherwise simple noodle dish.
Frequently asked questions
Usually the noodles were overcooked or left wet after draining. Cook only till just tender and let excess steam and water escape before tossing in the pan.
