Burnt Garlic Noodles
Restaurant-style Indo-Chinese noodles made with crispy amber garlic, bold soy sauce, and fresh vegetables. Ready in 20 minutes and better than takeout.
Equipment
- Wok or large heavy-bottomed skillet
Ingredients
For the Noodles
- 200g (7 oz) hakka noodles or thin wheat noodles
- Water and salt, for boiling
- 1 teaspoon sesame oil
For the Burnt Garlic Base
- 3 tablespoons neutral oil sunflower or refined coconut
- 10-12 large garlic cloves about 3 tablespoons; finely minced
- 3-4 dried red chilies broken in half
- 4-5 spring onions scallions; whites and greens separated, thinly sliced
Vegetables
- 1 medium carrot cut into thin matchsticks
- 1 cup cabbage finely shredded
- 1/2 cup capsicum bell pepper; thinly sliced
Sauces and Seasoning
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar or white vinegar
- 1 teaspoon red chilli sauce or sriracha
- 1/2 teaspoon white pepper powder
- Salt, to taste
To Serve
- Spring onion greens (reserved from above)
- Toasted sesame seeds (optional)
Instructions
Cook the Noodles
- Bring a large pot of salted water to a boil. Cook noodles 1-2 minutes less than package instructions — they will finish cooking in the pan.
- Drain, rinse with cold water to stop the cooking, and toss immediately with sesame oil. Set aside.
Make the Burnt Garlic Base
- Heat oil in a wok or heavy-bottomed skillet over high heat until shimmering. Add all the minced garlic at once and spread across the surface.
- Stir every 15-20 seconds, watching the color go from pale to golden to deep amber. This takes 2-3 minutes. Remove from heat briefly if it moves too fast.
- Add dried red chilies and the white parts of the spring onions. Toss for 30 seconds.
Stir-Fry the Vegetables
- Return to high heat. Add carrot matchsticks and cabbage. Toss constantly for 2 minutes.
- Add capsicum and toss another minute. Vegetables should soften slightly but keep some crunch.
Add Sauces and Noodles
- Push vegetables to one side. Add soy sauce, vinegar, chilli sauce, and white pepper directly onto the empty part of the pan. Let bubble for 10 seconds.
- Toss everything together, then add the drained noodles. Toss vigorously for 1-2 minutes until every strand is coated and has picked up some color.
- Taste for salt and balance. Serve immediately topped with spring onion greens and sesame seeds.
Notes
Aim for deep amber, not black. Garlic that turns black is bitter. Stay close and stir every 15-20 seconds during the garlic step — it moves fast over high heat.
Do not skip the cold-water rinse after boiling. It stops the cooking immediately and keeps noodles from clumping in the pan.
Mince the garlic finely for even, fast toasting. Thinly sliced garlic browns unevenly.
If doubling the recipe, stir-fry vegetables in two batches to keep the heat high and avoid steaming.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot pan with a splash of soy sauce rather than the microwave.
Tried this recipe?Let us know how it was!