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–+ servings
aromatic garlic noodles recipe

Aromatic Burnt Garlic Noodles (Whole Wheat or Gluten Free)

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A quick and flavorful noodle dish featuring caramelized burnt garlic and colorful vegetables. This versatile recipe works with both whole wheat or gluten-free noodles and comes together in minutes for a perfect weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1 serving
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 20 g gluten-free or quinoa noodles
  • 2-3 garlic cloves
  • 1 dry red chili broken
  • 25 g onions sliced
  • 20 g spring onions sliced
  • 20 g carrots julienned
  • 15 g capsicums (bell peppers) sliced
  • 10 g button mushrooms chopped (optional)
  • 15 g broccoli chopped
  • 15 g cabbage shredded
  • 1 teaspoon light soy sauce
  • ½ teaspoon vinegar
  • ½ teaspoon oil
  • 1 teaspoon salt adjust to taste

Equipment

  • Medium saucepan
  • Colander
  • Wok or large pan
  • Cutting board
  • Knife

Method
 

  1. Bring 2 cups of water to a rolling boil in a medium saucepan. Add a pinch of salt.
  2. Add noodles and cook until just tender (about 4-6 minutes). Drain in a colander and rinse with cold water. Set aside.
  3. Finely chop the garlic cloves.
  4. Heat ½ teaspoon oil in a pan over medium heat. Add chopped garlic and cook until golden brown (30-45 seconds).
  5. Heat a wok or large pan over high heat, add remaining oil and broken dry red chili. Let it infuse for 30 seconds.
  6. Add sliced onions and sauté for 1 minute until softened.
  7. Add burnt garlic and all vegetables (carrots, capsicums, mushrooms, broccoli, and cabbage). Stir-fry for 1-2 minutes until crisp-tender.
  8. Add cooked noodles, soy sauce, and vinegar. Toss together for 30 seconds until well combined and heated through.
  9. Garnish with sliced spring onions and serve immediately.

Notes

Feel free to customize this recipe based on your preferences. You can use any type of noodles (whole wheat or gluten-free), adjust the vegetables according to what you have on hand, or add protein like tofu, chicken, or shrimp. For a less spicy version, reduce or remove the dry red chili. Using low-sodium soy sauce is a great option for those watching their salt intake. The key is achieving that perfect golden-brown color for the burnt garlic without letting it become bitter.

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