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Soy and sesame garlic noodles with spring onion and chilli crisp beside the wok
Glossy garlic noodles mid-twirl – spring onions and sesame seeds scattered, the sauce catching the light.

Soy and Sesame Garlic Noodles

Twenty minutes, mostly store cupboard. The garlic goes in over low heat so it sweetens instead of burning.

Prep
10 mins
Cook
10 mins
Total
20 mins
Serves
3
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Kitchen roadmap

Before you cook

The details that make or break this dish, mapped to the exact step where they matter.

  1. Avoid thisKeep the garlic pale
  2. Avoid thisBloom for only 10 seconds
  3. Watch forToss until glossy
  4. Avoid thisTaste before adding salt

Ingredients

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Method

9 steps

  1. Mix the soy sauce, oyster sauce, vinegar, honey, sesame oil and noodle water.

  2. Cook the noodles until just tender.

    Drain, reserving some cooking water.

  3. Heat the neutral oil over medium-low heat.

  4. Add the garlic and cook for 30–45 seconds without allowing it to burn.

    Finely chopped garlic gently sizzling in oil while still pale in a home kitchen wok

  5. Add the AL Mix and stir for around 10 seconds to bloom the spices.

  6. Add the sauce, followed immediately by the noodles.

  7. Toss over high heat for 1–2 minutes until the noodles are glossy and the sauce clings to them.

    Soy sesame noodles evenly coated in a glossy clinging sauce with no puddle in the wok

  8. Add more noodle water if they become dry.

  9. Finish with spring onions, sesame seeds and chilli crisp if using.

    Do not add extra salt until you have tasted it.

If it does not come out right

The faults this dish actually has. Open one for the fix.

How much spice blend per person?

Allow 4 g of an all-purpose South Asian spice blend per person for a curry – about one level teaspoon – which is 16 g for a family of four, or roughly 2 g for every 100 g of raw meat or vegetables.

Read the full answer

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