Chinese
Garlic Soy Pan-Fried Noodles
Springy noodles tossed in a glossy garlic-soy sauce — faster than delivery, cheaper too.
About this recipe
Garlic Soy Pan-Fried Noodles is a chinese lunch for one that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot., and it takes around 12 min start to finish. We sized it for a solo cook and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 1 portion noodles
- 4 cloves garlic
- 1.5 tbsp soy sauce
- 1 tsp sesame oil
- 2 stalks spring onion
- 1 tsp sugar
Equipment
Method
- 1
Boil noodles until just tender, drain, toss with a little oil.
~5 min
- 2
Fry sliced garlic gently in oil until pale gold, 1 min.
~1 min
- 3
Add soy, sugar and a splash of pasta water; bubble 30 sec.
~2 min
- 4
Toss noodles through the sauce with sesame oil and spring onion.
~3 min
Smart swaps
Out of something? Try one of these.
- Noodles
- whatever you have — rice, instant noodles, or even pasta in a pinch.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Sesame oil
- use sparingly — a tiny bit of tahini, or just skip it; it’s a finishing flavour.
- Spring onion
- thinly sliced onion or chives for the finish.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Keep the white and green parts separate — whites go in early with the aromatics, greens at the end. How to chop spring onions →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 12 min.
Storage & leftovers
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
Frequently asked
How long does Garlic Soy Pan-Fried Noodles take to make? +
Around 12 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 1. To cook for 2–4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, pot, frying pan / wok. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Noodles → whatever you have — rice, instant noodles, or even pasta in a pinch; Garlic → garlic powder (¼ tsp per clove) at a push; Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water. See the full list of smart swaps above.
Can I make Garlic Soy Pan-Fried Noodles ahead of time? +
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
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