Garlic Soy Noodles with Spaghetti-Friendly Options
Make quick garlic soy noodles with soy sauce, green onion, sesame oil, rice vinegar, and Chinese wheat noodle or spaghetti substitutions.
Boil noodles until just tender. Reserve a little cooking water, then drain well.
Cook garlic and the white parts of green onion in oil over medium heat until fragrant but not dark.
Add soy sauce, sugar, vinegar if using, and a splash of noodle water. Toss in the noodles.
Turn off the heat and add sesame oil, green onion tops, and sesame seeds.
Spaghetti or linguine works when Chinese wheat noodles are unavailable.
Use low heat for garlic so it turns fragrant without tasting bitter.
Add a fried egg, tofu, cucumber, or leftover chicken to make the noodles more filling.
Use tamari instead of soy sauce if you need a gluten-free sauce and compatible noodles.
Use chives or a little onion if green onions are unavailable.
Use chili crisp at the table if adults want heat.
Noodles: Chinese wheat noodles, Ramen noodles, Spaghetti or linguine. Cook noodles just until tender because they continue softening when tossed with sauce.
Garlic: Garlic paste, Garlic powder in a pinch, Extra green onion. Fresh garlic tastes best, but keep the heat moderate so it does not burn.
Sesame oil: Chili crisp, Extra green onion oil, Skip it. Use sesame oil as a finishing flavor, not as the main frying oil.
Can I use spaghetti for garlic soy noodles?
Yes. Spaghetti or linguine are practical substitutes when Chinese wheat noodles are not available.
No. They are mild by default. Add chili crisp or chili flakes at the table for heat.
A fried egg, tofu, leftover chicken, shrimp, or mushrooms all work with the garlic soy sauce.