Garlic Noodles
Comforting wheat noodles with garlic-infused oil
Why This Recipe Works
A universal crowd-pleaser, these noodles get their depth from slow-fried garlic and a hit of sriracha. The secret is pulling the garlic off the heat just before it turns bitter.
Instructions
Heat oil in a small pot and fry three-quarters of your garlic on low heat for about 3 minutes. Swirl frequently and watch like a hawk; as soon as it turns golden, pour the oil into a heatproof bowl to stop the cooking.
Stir the soy sauce and sliced onions into the warm garlic oil. In a separate bowl, whisk together the sriracha, the remaining raw garlic, ginger, and a splash of water.
Cook your wheat noodles in boiling water for 4 minutes until tender but chewy. Drain and rinse briefly, then return them to the pot.
Toss the noodles with the garlic-soy oil and cucumbers. Serve in individual bowls topped with green onions and the sriracha sauce on the side.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
