Pan-Fried Garlic Sesame Noodles (No Sauce)

Instructions

1. 1

   Get everything ready — once the pan's hot you move fast. Bring a large pot of salted water to a rolling boil and cook the noodles until just shy of al dente (follow package minus 30–60 seconds). Drain and toss immediately with a drizzle (1 tsp) of neutral oil to stop sticking.

2. 2

   Heat a heavy frying pan or wok over medium-high heat until hot. Add the neutral oil and swirl — it should shimmer, not smoke.

3. 3

   Add the sliced garlic in a single layer. Watch it like a hawk: brown edges only, do not burn. Remove and reserve as soon as golden (about 30–60 seconds). Burned garlic = bitter. Leave any browned bits in the pan.

4. 4

   Return pan to heat, add the shallot/onion and a pinch of salt. Stir and let it soften and take on color — 1–2 minutes. If using carrot and peas, add them now and stir-fry until just tender-crisp, 1–2 minutes.

5. 5

   Push vegetables to the side. Add the cooked noodles in a loose mound, give a toss with tongs. Spread them out so they contact the pan and let them sit 20–30 seconds to get a little char and texture; then toss again. Repeat once to build texture — you want edges with light browning, not soggy strands.

6. 6

   Sprinkle in the reserved toasted garlic, sesame seeds, sliced scallions (reserve a few for garnish), red pepper flakes or fresh chili if using, and drizzle the toasted sesame oil evenly. Toss everything for 20–30 seconds so flavors bloom.

7. 7

   Taste and season with sea salt and cracked black pepper. If you want a hint of umami without turning it into a sauce, flick in the tablespoon of soy or tamari and toss quickly — use sparingly.

8. 8

   Finish with a squeeze of lemon or lime over the noodles, scatter the remaining scallions, and serve immediately while hot and fragrant.