Garlic Onion Stir Fry Noodles
Garlic Onion Stir Fry Noodles is a easy Chinese recipe that serves 2. 350 calories per serving. Recipe by Spice Dine on YouTube.
Prep: 11 min | Cook: 9 min | Total: 30 min
Cost: $2.04 total, $1.02 per serving
Ingredients
- 200 g dry wheat noodles (egg‑noodles or spaghetti) (cook according to package, drain and set aside)
- 3 cloves garlic cloves (minced or finely sliced)
- 1 medium onion (thinly sliced)
- 2 tbsp vegetable oil (or any high‑smoke‑point oil) (for frying)
- to taste salt
- to taste black pepper
Instructions
Cook the noodles
Bring a pot of salted water to a rolling boil. Add the dry noodles and cook according to the package directions until al dente. Drain in a colander and rinse briefly under cool water to stop cooking. Set aside.
Time: PT8M
Temperature: boiling
Sauté garlic
Heat the oil in a wok over medium‑high heat. Add the minced garlic and fry, stirring constantly, until it turns a light golden brown.
Time: PT1M
Temperature: medium-high
Add onions
Add the sliced onion to the wok. Stir‑fry until the onion becomes lightly browned and fragrant.
Time: PT2M
Temperature: medium
Low‑heat stir
Reduce the heat to low and continue to stir‑fry the garlic‑onion mixture for about 30 seconds to meld the flavors.
Time: PT30S
Temperature: low
Combine noodles and finish
Add the cooked noodles to the wok. Toss everything together and stir‑fry on medium heat for 5 minutes, allowing the noodles to absorb the aromatics. Season with salt and pepper to taste.
Time: PT5M
Temperature: medium
Nutrition Facts
- Calories
- 350
- Protein
- 10 g
- Carbohydrates
- 60 g
- Fat
- 8 g
- Fiber
- 3 g
Dietary info: vegetarian, low-calorie, low-fat
Allergens: wheat
Ingredient Substitutions
- Instead of dry wheat noodles (egg‑noodles or spaghetti): rice noodles, glass noodles
- Instead of garlic cloves: garlic powder (1/2 tsp)
- Instead of onion: shallots, spring onions
- Instead of vegetable oil (or any high‑smoke‑point oil): canola oil, peanut oil
- Instead of salt: soy sauce (adds flavor)
- Instead of black pepper: white pepper
Equipment Needed
- large pot
- colander
- wok or large skillet
- wooden spatula or wok spoon
- chef's knife
- cutting board
Critical Steps — Do Not Skip
- Do not over‑brown the garlic; it should be lightly golden.
- Ensure the noodles are hot and evenly coated before serving.
Chef Tips from the Video
- Use a high‑smoke‑point oil like peanut or canola for the best flavor.
- Finish with a drizzle of toasted sesame oil for an extra aroma.
Troubleshooting
Garlic turns black and bitter.
Lower the heat immediately and remove the garlic from the pan; add fresh garlic if needed.
Noodles clump together.
Add a splash of water or a drizzle of oil while stir‑frying and keep the noodles moving.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture changes after freezing.
Room temperature: Can sit at room temperature for up to 2 hours, then refrigerate.
Make-Ahead Tips
- Cook and drain the noodles a day ahead; toss with a little oil to prevent sticking.
- Pre‑slice the onion and mince the garlic; store in airtight containers.
Last updated: August 20, 2026
