Name: Garlic Noodles Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 12 ounces wheat noodles, egg noodles, spaghetti, linguini (or sub GF rice noodles); ¼ cup hoisin sauce (or GF hoisin sauce)- I prefer organic hoisin sauce without high frutose corn syrup; 1 tablespoon black vinegar (or rice wine vinegar or apple cider vinegar); 3 tablespoons Chinese cooking wine (or skip it); 2 tablespoons soy sauce (or gluten-free liquid aminos); 1 tablespoon toasted sesame oil; 1-2 tablespoons olive oil; 8 medium garlic cloves, chopped (feel free to use less!); Veggies: 1-2 bunches broccolini- split in half lengthwise, then cut into 2-3 inch pieces (or sub any combo of mushrooms, bok choy, matchstick carrots, bell pepper, cabbage or other quick cooking veggies); 6 scallions, white and green parts separated, thinly sliced at a diagonal; 4 tablespoons toasted sesame seeds

These Garlic Noodles are tossed in a bold, savory-sweet sauce, packed with garlic, tender crisp veggies, and sesame seeds - an easy, flavor-packed noodle dish ready in 30 minutes. Add seasonal veggies or your choice of protein. Vegan-adaptable.

bowl of garlic noodles with broccolini and scallions topped with sesame seeds and chopsticks.

This Garlic Noodle recipe is inspired by the Vietnamese-American noodle dish invented at Thanh Long restaurant in San Francisco in 1971. The original recipes call for a lot of butter and garlic, in a sweet oyster sauce base, served with a mound of fresh crab or shrimp.

Many iterations later, here is where I landed. It’s nice and garlicy, but I left out the butter and lessened the sweetness. It’s one of those meals your whole family will enjoy. Tuck in any quick-cooking veggies you like- here I added broccolini, and add protein if you like!

I don’t particularly love hoisin sauce, but there are organic versions made without high-fructose corn syrup, and many gluten-free brands. If you make our Asian lettuce wraps, you probably have a bottle hiding in the fridge.

Why you’ll love Garlic Noodles!

Easily adaptable. Use any quick veggies you like ( mushrooms, bok choy, carrots, bell pepper) or add a protein like tofu, chicken, or shrimp. Make it gluten-free with rice noodles. It’s a great way to use up extra ingredients in the fridge!

Simple, 30-minute meal. Perfect for busy weeknights! This stir fry comes together quickly with simple ingredients, most of which you may already have on hand.

Deeply flavorful sauce! This bold savory-sweet sauce has deep umami flavor from garlic, hoisin and soy, balanced by the tang of rice vinegar and the nuttiness of toasted sesame oil. It’s earthy, slightly sweet, and perfectly coats the noodles and veggies.

Chef Tips for Success!

Cook the noodles slightly less than the package directions. This will prevent soggy noodles, as they’ll continue to soften when mixed with the sauce and veggies. After draining the noodles, toss them in a little sesame oil to prevent them from sticking together
Stir-fry veggies until tender-crisp. Be careful not to over-cook the vegetables- you want them to maintain their texture.
Taste and adjust flavor. Once assembled, taste the noodles for umami, acidity, sweetness, and salt. Adjust as needed.
Add protein. For a heartier meal, add crispy tofu, baked tofu, shrimp, ground chicken, or a fried egg.
Add heat! To add spice, serve with sriracha, chili garlic sauce, or chili crisp!

Garlic Noodles Ingredients

ingredients for garlic noodles - scallions, sesame seeds, noodles, garlic, broccolini, and various sauces in small bowls.

Noodles (wheat noodles, egg noodles, spaghetti, linguini, or ramen) - Form the hearty base of the dish, soaking up the savory garlic sauce; gluten-free rice noodles can be used as a substitute. (You could use our easy homemade pasta for this!)
Vegetables - Add freshness, nutrients, and a crisp-tender texture; broccolini, or any combination of mushrooms, bok choy, matchstick carrots, bell peppers, cabbage, or other quick-cooking vegetables, can be used instead or in combination (about 2-3 cups).
Scallions (white and green parts separated) - The white parts add savory depth when sautéed, while the green tops provide fresh flavor and color as a garnish.
Garlic - We use lots! Roughly chopped and sautéed until fragrant, it creates the bold, aromatic backbone of the dish.
Olive oil - Used to sauté the garlic and vegetables, helping them caramelize lightly.
Toasted sesame seeds - Add nutty flavor and a bit of crunch to finish the noodles.
Hoisin Garlic Sauce - made with hoisin sauce (look for organic or GF), rice wine vinegar, Chinese cooking wine (optional), soy sauce or gluten-free liquid aminos, and toasted sesame oil - a savory-sweet, umami-rich sauce with tangy depth and nutty sesame flavor that coats the noodles and vegetables.

How to Make Garlic Noodles

1. Cook the noodles. Bring a large pot of salted water to a boil and cook the noodles to al dente, according to package instructions. Drain and toss with a bit of sesame oil to prevent sticking.

2. Whisk the sauce. Add hoisin sauce, vinegar, soy sauce, sesame oil, and Chinese cooking wine to a small bowl and whisk.

medium mixing bowl with small whisk with hoisin stir fry sauce surrounded by small empty bowls.

metal spatula stirring broccolini in large wok.

3. Stir-fry the veggies. Bring a wok or large skillet to medium-high heat and add olive oil and broccolini (or other veggies). Stir-fry until tender-crisp, then push to the edges and add garlic and the white parts of the scallions. Stir-fry until fragrant.

large wok with broccolini, scallions, and garlic.

garlic noodles and broccolini in large wok with scallions and sesame seeds.

4. Assemble. Add the sauce and noodles to the wok and toss. Cook until the noodles crisp a little and get sticky, about 1-2 minutes. Taste and adjust, adding salt and pepper to preference.

5. Garnish and serve. Use tongs to divide into bowls with sesame seeds and the green parts of the scallions.

two bowls with garlic noodles with broccolini, scallions, sesame seeds, and chopsticks.

Serving Suggestions

Serve Garlic Noodles with a refreshing salad, like our Crunchy Bok Choy Salad, Chinese Chicken Salad, Wonton Salad, or Asian Cucumber Salad. Our Chili Crisp Cauliflower also makes a nice appetizer or side dish!

Storage

Store leftover noodles in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water over medium heat, or in the microwave until warmed through.