Description
Fast, fiery, garlicky, and insanely satisfying—this noodle recipe turns pantry staples into a restaurant-quality bowl in just 15 minutes. Perfect for late-night cravings, weeknight dinners, or when you just need comfort on a plate.
Ingredients
Noodles & Base:
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8 oz noodles (lo mein, ramen, or rice noodles)
Spicy Garlic Sauce:
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3 tbsp chili oil (with flakes; or neutral oil + 1–2 tsp red pepper flakes)
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6 cloves garlic, finely minced
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2 tbsp soy sauce (tamari for gluten-free, coconut aminos for soy-free)
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1 tbsp dark soy sauce (optional, for color/depth)
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1 tbsp oyster sauce (or vegetarian stir-fry sauce/hoisin)
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1 tsp sugar
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1 tbsp rice vinegar or lime juice
Finishing Touches:
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2 green onions, chopped
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Toasted sesame seeds and/or crushed peanuts
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Optional: soft-boiled/fried egg, sliced cucumber, quick-pickled carrots
Instructions
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Cook noodles: Boil noodles per package directions until al dente. Reserve ¼ cup pasta water, then drain and rinse with cold water.
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Sauté aromatics: Heat chili oil in a skillet or wok over medium heat. Add garlic; cook 30–60 seconds until fragrant.
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Build sauce: Lower heat. Add soy sauces, oyster sauce, sugar, and vinegar. Whisk to combine. Taste and adjust heat, sweetness, or tang.
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Toss noodles: Add drained noodles to skillet. Toss to coat evenly. Use reserved pasta water to loosen sauce if needed. Heat 1–2 minutes.
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Finish & serve: Add most green onions, toss, then plate. Garnish with remaining green onions, sesame seeds, peanuts, or optional toppings like egg or veggies.
Notes
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Prevent dryness: Reserve pasta water; toss noodles in sauce right away.
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Control spice: Start with 1 tbsp chili oil for mild heat; add more to taste.
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Make-ahead sauce: Store sauce in fridge up to 1 week. Cook noodles fresh, then toss.
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Boost veggies effortlessly: Toss in spinach, arugula, edamame, or peas at the end.
Nutrition
- Calories: 400–450 Cal Per Serving
- Fat: 18 g
- Carbohydrates: 50 g
- Protein: 8 g