Garlic-Soy Noodles Quick (Printable)

Noodles tossed in soy sauce, garlic, and veggies; ready in minutes and full of savory flavor.

# What You'll Need:

→ Noodles

01 - 10.5 oz dried wheat noodles (such as lo mein or spaghetti)

→ Sauce

02 - 4 tablespoons low sodium soy sauce
03 - 2 tablespoons oyster sauce or mushroom sauce
04 - 1 tablespoon dark soy sauce (optional, for color and depth)
05 - 1 tablespoon toasted sesame oil
06 - 2 teaspoons sugar
07 - 2 tablespoons water

→ Aromatics & Vegetables

08 - 4 large garlic cloves, finely minced
09 - 2 spring onions, thinly sliced
10 - 1 medium carrot, julienned
11 - 1 small red bell pepper, thinly sliced

→ Oil & Garnishes

12 - 2 tablespoons neutral oil (such as canola or sunflower oil)
13 - 1 teaspoon sesame seeds (optional)
14 - Fresh cilantro or chopped spring onions (for garnish, optional)

# How To Make It:

01 - Cook noodles in a large pot of boiling water according to package instructions until al dente. Drain and rinse briefly under cold water to stop the cooking process. Set aside.
02 - In a mixing bowl, combine soy sauce, oyster or mushroom sauce, dark soy sauce if using, toasted sesame oil, sugar, and water. Stir thoroughly until the sugar is dissolved.
03 - Heat neutral oil in a wok or large skillet over medium heat. Add minced garlic and sauté for 30 to 45 seconds until aromatic but not browned.
04 - Add julienned carrot and thinly sliced red bell pepper to the wok. Stir-fry for 2 minutes until vegetables are just tender.
05 - Add the cooked noodles to the vegetables. Pour the prepared sauce over and toss thoroughly to ensure even coating. Cook for 2 to 3 minutes, allowing the noodles to absorb maximum flavor.
06 - Sprinkle in thinly sliced spring onions and toss briefly to combine.
07 - Divide noodles among serving bowls. Garnish with sesame seeds and fresh cilantro or spring onions if desired. Serve immediately.

# Tips from dashanddishes:

01 -
  • Ready in under half an hour so it is perfect for those frantic weeknights
  • Uses pantry-friendly ingredients you probably already have
  • Totally flexible for what vegetables you have on hand
  • Vegetarian and easily adaptable to vegan or gluten-free diets
  • Tastes just as good reheated for lunch the next day
02 -
  • Quick and nutritious with a sneaky amount of veggies packed in
  • High in satisfying plant-based protein if you add tofu or edamame
  • Even non-cooks can master this dish with minimal fuss
  • Garlic really is the star here—I cannot overstate how big a difference fresh minced garlic makes
03 -
  • Try toasting the sesame seeds in a dry skillet just until fragrant for an extra nutty kick
  • If you want a bit of char and smoky flavor let the noodles sit undisturbed in the hot pan for thirty seconds after saucing before tossing again
  • Never skip rinsing the noodles with cold water or they get sticky and clump together
  • A dash of chili oil or even fresh chili tossed in the wok at the start totally transforms the personality of the dish

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