This easy Spicy Garlic Noodles recipe tastes even better than instant chicken ramen Budak noodles or lo mein! Serve it plain or with an egg. So quick to make, it's on the dinner table in 10 minutes- the prefect Asian comfort food.
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🥘 Ingredients
You will need a few simple ingredients for this street food recipe:
- 55 g dried noodles: I used Japanese somen but you can substitute with an equal amount of spaghetti or linguine pasta noodles (Just change the cooking time to what's stated on the pasta packet)
- ½ T neutral vegetable oil
- 2-3 fresh garlic cloves
- ½ teaspoon light soy sauce
- ½ Tablespoon dark soy sauce
- ½ Tablespoon oyster sauce
- ½ Tablespoon Shaoxing Wine: You can substitute with Mirin. If so, omit the white sugar below.
- ½ teaspoon white sugar
- ½ Tablespoon chili oil: for drizzling on the noodles
- ½ sprig green onions: sliced as garnish
🔪 Step-by-Step Instructions
- Cook the noodles as per the packet instructions. Once cooked, drain. (If using Asian noodles such as Japanese udon or some, you may need to wash the cooked noodles with cold water to prevent overcooking.) Make sure the noodles are al dente as we're stir frying them again later.
- Heat a pan over medium-high heat till the oil is shimmering, then lower the heat to medium-low and add the minced garlic to the skillet. Stir-fry till fragrant. (Be careful not to let it burn.)
- Add the noodles to the pan, mix with the garlic, then allow to sit and slightly caramelise. (Be careful not to let it burn.)
- Pour the sauces over the noodles, then toss till well-mixed.
- Transfer to a plate, and drizzle with the chili oil and sliced scallions. Serve with these side dishes for Chinese noodles.
🥡 How to Store
Store leftover noodles in an airtight container in the fridge. When reheating, add a few spoonfuls of chicken or vegetable stock (unsalted) to ensure the noodles are not too dry.
Make sure the noodles are fully reheated.
🥗 Suggested Accompanying Recipes
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Spicy Garlic Noodles (10 min)
Ingredients
- 2 oz dried noodles (about 55 g) I use Japanese somen or udon- you can substitute with an equal amount of spaghetti or linguine pasta noodles (Just change the cooking time to what's stated on the pasta packet)
- ½ Tablespoons neutral vegetable oil
- 2-3 fresh garlic cloves peeled and minced
- ½ Tablespoon dark soy sauce
- ½ Tablespoon oyster sauce
- ½ Tablespoon Shaoxing Wine You can substitute with Mirin. If so, omit the white sugar below.
- ½ teaspoon white sugar
- ½ teaspoon light soy sauce
- ½ Tablespoon chili oil or to taste, for drizzling on the noodles
- ½ sprig green onions sliced as garnish
Instructions
- Cook the noodles as per the packet instructions. Once cooked, drain. (If using Asian noodles such as Japanese udon or some, you may need to wash the cooked noodles with cold water to prevent overcooking.) Make sure the noodles are al dente as we're stir frying them again later. Note: to save time, you can mince the garlic whilst the noodles are cooking.
- Heat a pan over medium-high heat till the oil is shimmering, then lower the heat to medium-low and add the minced garlic to the skillet. Stir-fry till fragrant. (Be careful not to let it burn.)
- Add the noodles to the pan, mix with the garlic, then allow to sit and slightly caramelise, 1-2 minutes. (Be careful not to let the garlic burn.)
- Pour the sauces over the noodles, then toss till well-mixed.
- Transfer to a plate, and drizzle with the chili oil and sliced scallions.
Notes
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition
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