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Burmese Garlic Noodles

Garlic noodles from my favorite Burmese restaurant are among the foods that I crave most. With this quick, easy recipe, you can make them at home any time. And the best part is that they use just a handful of pantry staples.

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Their famous Tea Leaf Salad is what first made Burma Superstar my favorite neighborhood restaurant. But then I discovered the Garlic Noodles. It’s such a simple dish, but my cravings for it run deep.

Overhead shot of the ingredients needed to make garlic noodles.

What ingredients do you need?

The ingredients list is short and so basic, I’m willing to bet most readers have almost everything needed in their kitchens right now:

Garlic is, obviously, the predominant flavor, so it follows that the recipe calls for a lot of it—4 tablespoons! I used one of my favorite kitchen tools, the Garlic Rocker, which makes quick work of a handful of large cloves.

overhead shot of garlic noodles with some being lifted by chopsticks.

Choosing the Right Pasta for Your Garlic Noodles

When I went to the giant Asian supermarket to get fresh noodles, I was overwhelmed by the choices. The book calls for “wide, flat wonton noodles.” I didn’t see anything marked that way, so I chose fresh Chinese spaghetti, which turned out to be perfect. They had just enough substance and chew to be really satisfying and hold the garlicky sauce.

the Burma Superstar Cookbook

I was beyond excited when the Burma Superstar Cookbook came out. I haven’t attempted the Tea Leaf Salad, although that is on my list (I need to get a jar of fermented tea leaves first—or try making my own!), but I made the garlic noodles straight away.

how do you make it?

This is one of those elusive quick and easy, yet crazy delicious recipes that uses basic ingredients that you likely already have in your pantry.

  1. Fry the garlic in oil and then transfer both the fried garlic and the oil to a large mixing bowl.
  2. Add the shallots and soy sauce and toss to mix well.
  3. Cook the noodles according to the package directions, drain them, and then toss them with the garlic oil and shallots.
  4. Make a sauce with the remaining ingredients and drizzle it over the noodles.
  5. Garnish with scallions and serve with the remaining sauce for diners to add to taste.
Overhead shot of the finished dish.

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Garlic Noodles

Robin Donovan
This recipe is slightly adapted from the Burma Superstar Cookbook by Desmond Tan and Kate Leahy.
4.78 from 9 votes
Course Main Dish Recipes
Cuisine Burmese
Calories 328 kcal

Ingredients
  

  • ¼ cup cooking oil safflower, sunflower, avocado
  • 4 tablespoons minced garlic divided
  • ¾ cup thinly sliced red onion soaked in water and drained
  • 2 tablespoons soy sauce
  • 1/2 cup sriracha 1 tablespoon minced ginger
  • ¼ teaspoon sugar
  • ¼ teaspoon kosher salt
  • 2 tablespoons water
  • 12 ounces fresh Chinese wheat noodles I used a fresh Chinese Spaghetti
  • 3 scallions thinly sliced, for garnish

Instructions
 

  • In a small saucepan over medium-high heat, heat the oil. Add 3 tablespoons of the garlic and cook, stirring, until the garlic just begins to turn golden brown. Remove from the heat as soon as it begins to change color because the garlic will continue to brown in the hot oil. Transfer to a large, heat-safe serving bowl.
  • Add the sliced red onion and soy sauce to the bowl with the garlic and oil. In a separate small serving bowl, combine the sriracha, the remaining tablespoon of garlic, the ginger, sugar, salt, and water and stir to mix well.
  • Cook the noodles in boiling water according to the package directions. Drain the noodles and then immediately add them to the bowl with the garlic, oil, onions, and soy sauce and mix until the noodles are well coated with the oil and the onions are mixed in.
  • Serve the noodles garnished with scallions and pass the sriracha mixture at the table for diners to add to taste.

Nutrition

Serving: 1Calories: 328kcalCarbohydrates: 42gProtein: 8gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 13gSodium: 1409mgFiber: 5gSugar: 9g
Tried this recipe?Let us know how it was!
By on January 20th, 2018

ABOUT ROBIN DONOVAN

Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 50 cookbooks, including Ramen for Beginners5 Ingredient Cooking for TwoSushi at HomeThe Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and others. → More about Robin

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