Garlic Noodles
User Reviews
5.0
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Prep Time
7 mins
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Cook Time
7 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
339 kcal
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Course
Side Dish, Main Course
Garlic Noodles
You just can’t go wrong with a plate of slurp-worthy Garlic Noodles! These chewy, springy noodles are infused with garlic in three different ways including garlic oil, fresh garlic, and fried garlic. They are outstanding as a side dish or as a main course all on their own.
Ingredients
Microwave Fried Garlic:
- ¼ cup (40 grams) minced garlic (about 8 large cloves)
- ¼ cup neutral oil (such as canola, vegetable, sunflower)
- Pinch kosher salt
- Pinch sugar
Noodles:
- 1 pound fresh or frozen saimin, ramen, yakisoba, or chow mein noodles (or 4 portions if individually packaged)
- 2 tablespoons (20 grams) minced garlic (about 4 large cloves)
- 3 tablespoons soy sauce (preferably low-sodium)
- 2 teaspoons instant dashi powder (such as HonDashi)
- 2 tablespoons chopped scallions
- sambal oelek for serving (optional)
Instructions
Microwave Fried Garlic:
- Place minced garlic in a microwave-safe bowl and add oil to cover. Cover the bowl with a paper towel or microwave lid so nothing splatters (you may want to wipe condensation off the lid periodically as you proceed so the water doesn’t drip into the bowl).
- Microwave for 1 minute, then stir. Repeat this process, stirring and microwaving in 30-second increments until the garlic begins to brown. Then continue to repeat, stirring and microwaving in 15-second increments, until the garlic is a deep gold. This could take between 2 and 4 minutes total, depending on your microwave.
- Drain the garlic in a sieve set over a small bowl or measuring cup, reserving the oil. Transfer the microwave fried garlic to a plate lined with paper towels and season with a pinch each of salt and sugar. Set aside to cool.
Noodles:
- Bring a large pot of water to a boil over high heat. Add noodles to the pot and jostle them around a bit to loosen them apart. Cook according to the package directions (which could be anywhere from 30 seconds to a few minutes depending on the noodles). They should be tender but springy. Drain and set aside.
- In a wok or nonstick skillet, heat the reserved garlic oil (from making the microwave fried garlic) over high heat until it shimmers. Add the drained noodles and fresh garlic, tossing to coat. Then add the soy sauce and dashi powder and continue to stir-fry for another minute or two until the sauce is absorbed.
- Remove from the heat and transfer the noodles to a serving dish or divide into individual bowls. If desired, reheat the fried garlic in the microwave until crispy, 10 to 15 seconds, keeping an eye (and a nose) on it so it doesn’t burn.
- Garnish the noodles with the fried garlic and chopped scallions before serving. For a spicy kick, top with sambal if desired.
Notes
- Leftover garlic noodles will keep in the fridge for a few days. Reheat in the microwave.
Noodles:
If you can find them, use fresh or frozen saimin noodles (which are made with wheat and egg), or use other wheat noodles such as ramen, yakisoba, or fresh chow mein noodles. The measurements in the recipe are based on using fresh or frozen noodles. I used frozen pre-cooked saimin noodles which just need a quick blanch in boiling water (about 30 seconds). Each portion weighs a bit more than a portion of fresh noodles because they are already cooked and have already absorbed some water (so I used about 18-to-19-ounces, or 4 portions, instead of 16-ounces). If you need to use dried or instant noodles, about 10 ounces of dried noodles or 5 packages of instant ramen noodles (without the seasoning packet) will hopefully get you close.
- If you can find them, use fresh or frozen saimin noodles (which are made with wheat and egg), or use other wheat noodles such as ramen, yakisoba, or fresh chow mein noodles.
- The measurements in the recipe are based on using fresh or frozen noodles.
- I used frozen pre-cooked saimin noodles which just need a quick blanch in boiling water (about 30 seconds). Each portion weighs a bit more than a portion of fresh noodles because they are already cooked and have already absorbed some water (so I used about 18-to-19-ounces, or 4 portions, instead of 16-ounces).
- If you need to use dried or instant noodles, about 10 ounces of dried noodles or 5 packages of instant ramen noodles (without the seasoning packet) will hopefully get you close.
- Dashi Powder: Use instant dashi powder to add a quick, umami kick to these noodles. You can also use vegetarian instant dashi powder if you want to make vegetarian garlic noodles.
- Soy Sauce: I prefer using low-sodium soy sauce. If you are using regular soy (not low-sodium), start with less and add more as needed to get to your desired flavor.
- Adapted from Cook Real Hawai’i
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 730mg | 30% |
| Potassium | 170mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5.0
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