Easy Soy Garlic Noodles
These easy soy garlic noodles have a rich depth of flavor, taste so delicious, and are on the table within 15 minutes.
You are looking at a new go-to dinner when I have little time. My son recently started his first job and I only had a small window of time to feed him a filling meal between the end of school and the start of his shift, so these easy soy garlic noodles were perfect. I love that this recipe, which I found on Recipe Tin Eats, uses ingredients that I always have on hand! I used udon noodles and threw in a bit of red bell pepper that I had lingering in the fridge but otherwise kept it as written. The noodles were FANTASTIC and my son happily devoured a big bowl of them before work.
How to Make Easy Soy Garlic Noodles
Make the sauce by combining the dark soy sauce, oyster sauce, mirin, light soy sauce, and sesame oil together in a small jar; whisk well and set aside until needed.
Cook the noodles per the packet instructions; drain. Side Note: If the noodles are sticking together, rinse them. My udon noodles did not stick together.
Saute the veggies by heating the peanut oil in a large wok or large nonstick skillet over high heat. Add the white portion of the green onions and the bell pepper and cook, stirring constantly, for 1 minute. Add the garlic and cook, constantly stirring, for 30 seconds.
Add the drained noodles and the well-whisked sauce and toss to coat for 1-2 minutes. Side Note: Don’t skip this step, the flavor is so much better when the noodles are caramelized slightly. If your stove isn’t very hot, cook a little longer.
Add the green portion of the green onions and toss until just wilted, about 20 seconds. Serve immediately with toasted sesame seeds and spicy chili crisp, if desired.
Equipment
Ingredients
Sauce:
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp mirin
- 2 tsp light soy sauce **You can use regular soy sauce if needed
- 2 tsp toasted sesame oil
Veggies & Noodles:
- 1 lb fresh udon noodles **Fresh noodles are best: Shanghai noodles or lo mein will also work.
- 2 tbsp peanut oil **Vegetable oil will also work
- 8 green onions, trimmed, cut into 2" lengths, white parts separated from green parts
- 2 large garlic cloves, finely chopped
Serving:
- Toasted sesame seeds
- Spicy chili crunch **Click the link up above for the recipe
- Sriracha
Instructions
- Make the sauce by combining the dark soy sauce, oyster sauce, mirin, light soy sauce, and sesame oil together in a small jar; whisk well and set aside until needed.
- Cook the noodles per the packet instructions; drain. Side Note: If the noodles are sticking together, rinse them. My udon noodles did not stick together.
- Saute the veggies by heating the peanut oil in a large wok or large nonstick skillet over high heat. Add the white portion of the green onions and the bell pepper and cook, stirring constantly, for 1 minute. Add the garlic and cook, constantly stirring, for 30 seconds.
- Add the drained noodles and the well-whisked sauce and toss to coat for 1-2 minutes. Side Note: Don't skip this step, the flavor is so much better when the noodles are caramelized slightly. If your stove isn't very hot, cook a little longer.
- Add the green portion of the green onions and toss until just wilted, about 20 seconds.
- Serve immediately with toasted sesame seeds and spicy chili crisp, if desired.
Looks filling and delicious!
I’m hearing so much about combining dark and light soy sauce these days. I’ll have to look into that. I love Asian noodles, but don’t have any recipes for them, so thanks!
Your Asian dishes always look so good. I’ve never had the large round noodles but need to try them.
This dish looks delicious. I can’t wait to try it.
Chewy thick udon is my absolute favorite! Saving this to make for a quick weeknight meal.