Garlic Egg Noodles with Green Onions
Silky egg noodles tossed with scrambled eggs, aromatic garlic, and bright green onions in a light soy-based sauce. This simple stovetop dish comes together in under 15 minutes and makes a satisfying meal on its own or as a side to grilled proteins.
- Prep
- 10 min
- Cook
- 12 min
- Wait
- 2 min
- Total
- 24 min
- Makes
- 4 servings (about 1½ cups each)
Steps
Before you start
- Bring a large pot of salted water to a boil before you start cooking
- Have all ingredients prepped and within reach (mise en place)
- Mince the garlic finely so it distributes evenly throughout the noodles
Cook the egg noodles
- Bring a large pot of salted water to a rolling boil.
- Add the egg noodles and stir immediately to prevent sticking.
- Cook according to package directions (usually 6–8 minutes) until al dente—tender but with a slight firm bite.
- Drain in a colander and set aside.
+ Show details− Hide details
Ready when: Noodles are tender but still have a slight firm bite when bitten
Tip: Stir immediately after adding noodles to prevent them from clumping together.
Scramble the eggs
- While the noodles cook, heat 1 tbsp of the vegetable oil in a large skillet or wok over medium-high heat.
- Once shimmering, add the lightly beaten eggs.
- Let them sit undisturbed for 10–15 seconds, then gently push the cooked egg toward the center and tilt the pan so uncooked egg flows to the edges.
- Continue until the eggs are just set but still slightly moist, about 2–3 minutes total.
- Transfer to a plate.
+ Show details− Hide details
Ready when: Eggs are just set, with no liquid remaining but still slightly creamy
Tip: Remove the eggs while they are still slightly underdone—they will continue to cook from residual heat and will be creamier this way.
Sauté the garlic
- Add the remaining 2 tbsp of vegetable oil to the same skillet over medium heat.
- When the oil is hot and fragrant, add the minced garlic and the white and light green parts of the green onions.
- Sauté for 30–45 seconds, stirring constantly, until the garlic is fragrant but not browned.
+ Show details− Hide details
Ready when: Garlic becomes fragrant and lightens slightly in color
Tip: Keep the heat at medium to avoid burning the garlic, which will make it bitter.
Combine noodles and sauce
- Add the drained egg noodles to the skillet.
- Drizzle the soy sauce and sesame oil over the noodles.
- Toss everything together for 1–2 minutes over medium heat until the noodles are evenly coated and warmed through.
- The mixture should smell rich and savory.
+ Show details− Hide details
Ready when: Noodles are evenly coated, steaming, and heated through
Tip: Toss constantly to prevent sticking and to ensure the sauce coats all the noodles evenly.
Return eggs and finish
- Add the cooked scrambled eggs back to the skillet and gently fold them in using a wooden spoon or spatula, breaking them into bite-sized pieces as you mix.
- Sprinkle with white pepper to taste.
- Toss for 30 seconds to combine everything.
- Remove from heat.
+ Show details− Hide details
Ready when: Egg pieces are distributed throughout and everything is combined
Tip: Fold gently to keep the egg pieces as intact as possible rather than scrambling them into tiny pieces.
Serve and garnish
- Divide the noodle mixture among four bowls or plates.
- Top each portion with the reserved dark green parts of the green onions (the fresh, uncooked tops).
- Serve immediately while hot.
+ Show details− Hide details
Tip: Reserve the dark green onion tops for garnish at the end—they stay bright and add fresh flavor and color.
Good to know
Tips
- For extra flavor, add 1 teaspoon of grated fresh ginger along with the garlic for a warm, spicy note.
- If you like heat, add a pinch of white pepper (or red pepper flakes) to the skillet when tossing the noodles.
- This dish is excellent with additions: stir in cooked shrimp, diced rotisserie chicken, or blanched vegetables like bok choy or snap peas in step 4.
- To make this dish creamier, beat an extra egg with 2 tablespoons of milk and drizzle it over the hot noodles in step 6, tossing quickly so it creates a light sauce.
Make ahead
Noodles can be cooked up to 4 hours ahead, drained, tossed lightly with a little oil to prevent sticking, and stored in a sealed container in the refrigerator. Let them come to room temperature before using, or reheat briefly in a skillet with a splash of water.
Storage & reheating
Leftovers keep refrigerated in an airtight container for up to 2 days. Reheat in a skillet over medium heat with a splash of soy sauce and water (about 2 tbsp each) until warmed through, 2–3 minutes. Do not freeze, as the noodles become soft and grainy.
Substitutions
- sesame oil (toasted) → butter (1 tbsp / 14 g). This will produce a richer, less nutty flavor. Sesame oil is more authentic, but butter works in a pinch.
- green onions (scallions) → fresh cilantro or Chinese chives (same amount). Cilantro adds a bright, herbal note; Chinese chives (garlic chives) are more authentic and carry garlic notes.
- soy sauce → tamari or coconut aminos (same amount). Tamari is a gluten-free soy sauce alternative; coconut aminos is lighter and less salty, so taste and adjust.
- egg noodles (dried) → ramen noodles or thin wheat noodles (same weight). Ramen noodles give a firmer texture; wheat noodles are a good all-purpose substitute but cook 1–2 minutes faster.
