Soy Garlic Noodles Recipe (10 Minutes Only)

Noodles are egalitarian. They are the ultimate comfort food and their reliability and homeliness transcend Eastern and Western culture. They are the go-to staple lunch for busy professionals, college students, street food enthusiasts, and big-city gastro-hipsters. One of the biggest selling points about noodles is that they are easy to make. These 10-Minute Soy Garlic Noodles are no exception. Flavor-packed, filling, and incredibly easy to prepare, these noodles will quickly become part of your repertoire.

I’ve been thinking of noodles a lot lately, and these Soy Garlic Noodles are some that I have been enjoying so much! Salty, spicy, and slightly tangy, these noodles get a nice bite from the garlic and subtle sweetness from the scallions. The dark soy sauce adds deep umami flavor and beautiful caramel color to the dish.

These Soy Garlic Noodles cost almost nothing to make.

Economically speaking, we’ve all been watching our finances more than ever. With prices rising all over the country, cooking at home becomes more and more of a necessary skill for people to learn. Queue the humble noodle. You can dress them up any way you like and get a whole meal out of them. These Soy Garlic Noodles use a handful of staple Asian pantry items like soy sauce, vinegar, oil, and dried chili flakes (yes, you can even use the little packets from your last pizza delivery!)

It only takes 10 minutes to make these noodles start to finish!

You’ve been there. Scurrying off to the nearest drive-thru out of desperation because you’re withering away from hunger and didn’t plan your meals to accommodate your 9-5 (or 6, or 7) schedule. Trust me, I’ve been there too. Too many times. In a world where we are ALWAYS rushing, these noodles take the equivalent of an afternoon coffee break, meaning I am saving time AND coin making these scrumptious noodles.

These Soy Garlic Noodles are super easy to customize

I wanted to make a noodle dish that was easy to customize so if you wanted to level up for dinner or a more substantial lunch, all I would need to do is add an ingredient, not change the whole recipe!

These noodles are great with:

• Sauteed shrimp
• Sauteed beef and onions
• Shaved carrots and onions (vegetarian/vegan)
• Sliced omelette

If you love fast and flavorful recipes, check out these other easy Asian recipes:

• Bibim Guksu (Korean Spicy Cold Noodles)
• Chicken and Leek Congee
• Spicy Wontons In Chili Scallion Oil

INGREDIENTS  

• 2 tbsp regular soy sauce (I use Kikkoman religiously)
• 1 tbsp dark soy sauce (I like Pearl River Bridge brand)
• 2 tbsp rice vinegar
• 1 tbsp dried chili flakes
• 1 tbsp palm sugar
• 6 scallions sliced into thin matchsticks
• 2 cloves garlic minced
• 1 tsp grated ginger
• 3 tbsp coconut oil
• 7 oz dried wide hand cut noodles

INSTRUCTIONS 

• Set aside a small portion (about 2 tbsp) of sliced scallions. Then in a mixing bowl, combine the first 8 ingredients. Set aside.
• Bring a large pot of water to a boil. Add the noodles and cook for 3-4 minutes until tender but not overcooked. Drain and keep warm.
• While the noodles are cooking, heat the coconut oil in a small pot over medium high until melted. Take a small piece of scallion and drop it into the oil. If it sizzles, then the oil is hot enough.
• Carefully pour the hot oil over the garlic scallion mixture and let it sizzle for a few seconds. Stir to combine.
• Add in the noodles and toss to combine with the sauce. If the noodles seem sticky beforehand, run them under some hot water to loosen them first before adding to the sauce.
• Top with sliced scallions and serve.

10-Minute Soy Garlic Noodles

4.70 from 13 votes

With a handful of Asian pantry staples, you can transform humble wide-cut noodles into a restaurant-worthy dish that'll keep you dreaming of the bustling night market noodle stalls!

Heavily influenced by Chinese flavors and cooking technique, these noodles were also inspired by the "eat it and beat it" noodle shops of Japan, where they are cooked, served, and eaten within minutes of each other.

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Prep Time:5 minutes mins

Cook Time:5 minutes mins

Course: Main Course, Noodles

Cuisine: Asian, Chinese

Keyword: 10 Minute Recipes, Asian Recipes, Asian Recipes For Dinner, Chinese Recipes, Noodle Recipes, Vegan, Vegetarian

Servings: 2 people

Ingredients

• 1 tbsp dark soy sauce
• 2 tbsp regular soy sauce
• 2 tbsp rice vinegar
• 1 tbsp dried chili flakes
• 1 tbsp palm sugar
• 6 scallions sliced into thin matchsticks
• 2 cloves garlic minced
• 1 tsp grated ginger
• 3 tbsp coconut oil
• 7 oz dried wide hand cut noodles

Instructions

• Set aside a small portion (about 2 tbsp) of sliced scallions. Then in a mixing bowl, combine the first 8 ingredients. Set aside.
• Bring a large pot of water to a boil. Add the noodles and cook for 3-4 minutes until tender but not overcooked. Drain and keep warm.
• While the noodles are cooking, heat the coconut oil in a small pot over medium high until melted. Take a small piece of scallion and drop it into the oil. If it sizzles, then the oil is hot enough.
• Carefully pour the hot oil over the garlic scallion mixture and let it sizzle for a few seconds. Stir to combine.
• Add in the noodles and toss to combine with the sauce. If the noodles seem sticky beforehand, run them under some hot water to loosen them first before adding to the sauce.
• Top with sliced scallions and serve.