College-Style Garlic Noodles

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Welcome to #SpringPantryPurge, guys. I highly recommend you get in on this. Basically, wünderkind Feed Me Phoebe gathered a group of awesome bloggers together to go through their pantries, get rid of something that’s been in there for a while, and spread the word about Feeding America, the country’s largest network of food pantries. A friend works in this industry, and the need for food is very real. Just $1 can provide up to 11 meals for a hungry person. Think about that! If you have an extra $5, I hope you’ll head to Feeding America’s website and donate a couple shekels if you can. I know we’re all working hard to make ends meet, but some people still can’t afford a decent dinner every night. I’m fortunate enough to be surrounded by tons of good food, but that’s obviously not the case for everyone and we don’t do a good enough job as a society to help those that need three square meals a day. I don’t mean to get all preachy on you guys, because I know you’re a great group of people! However, I think sometimes going hungry doesn’t seem like an American problem. It seems like something that happens elsewhere, not here. But I promise you, it’s happening right here, every day. So go ahead, clean out your pantries, and donate a few bucks to helping someone get some food in their belly.

college style garlic noodles

Okay, so, when I started going through my pantry trying to find something to make for the #SpringPantryPurge, I found these instant noodles in there. My friend Jess gave them to me and apparently they are really popular in Singapore. I generally try not to make pasta or noodles at home because I have zero self-control, but this was absolutely perfect. This is the shit I absolutely lived on in college. I had no extra cash and I was just learning to cook, so something like gussied-up instant noodles was right up my alley. You can really do whatever you want with these. You don’t have to use fresh ginger or jalapeño if you don’t have them. If you want to make it a heartier meal, go ahead and add some veggies–I think this would be really good with eggplant, or even some tofu. You could add meat, too. May I suggest shrimp? Kramer and I probably ate this once a week when we were younger, and I’d change it up each time. Maybe add a t-o-n of garlic one night, another night I’d make it super spicy, or sometimes I’d add a fried egg, because a runny egg yolk is obviously nature’s most perfect sauce. Go back to your college days and make this for dinner one night this week. It always makes me happy, and I’m sure it’ll make you happy, too.


Be sure to head to Feed Me Phoebe to check out all of the other bloggers participating in #SpringPantryPurge!

college style garlic noodles
These are the ingredients I used – you can add mostly anything to this, though.

college style garlic noodles
I will admit, I did add a bit of the seasoning to these noodles from the package–my friend Jess gave these to me and apparently they are a Singaporian favorite, so I had to try it out! It’s good stuff, guys.

college style garlic noodles
Just toss everything together and eat! These are addictive, I’m telling you.

college style garlic noodles

College-Style Garlic Noodles
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Prep time: 
Cook time: 
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Serves: 2 servings
 
Super simple and super delicious garlic noodles.
Ingredients
  • 2 packages instant ramen noodles
  • 3 tablespoons butter
  • 6 scallions, thinly sliced, plus more for garnish
  • 4 cloves garlic, finely minced or grated on a microplane
  • 1 1-inch knob ginger, finely minced or grated on a microplane
  • 1 jalapeño, finely minced
  • 2 tablespoons granulated sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • red pepper flakes or chili oil, for garnish
  • sesame seeds, for garnish
Instructions
  1. Cook your noodles according to package directions. Drain and place back in your pot. Drizzle with a little oil or place about a teaspoon of butter into the pot with the noodles and toss - this is to keep the noodles from sticking together while you finish your sauce.
  2. Place 3 tablespoons of butter in a small sauce pan over medium heat. When melted, add in your scallions, garlic, ginger, and jalapeño and stir until fragrant, about 1 minute. Add in your sugar, soy sauce, and hoisin sauce. Stir to combine, and cook for 2-3 minutes, until the sugar is dissolved. Pour the sauce over the noodles and toss to combine. Garnish with extra scallions, red pepper flakes, and/or sesame seeds. Serve hot, or with a fried egg on top, if you're feeling fancy.

 

23 Responses

  1. phoebelapine says:

    Sydney!! I love everything about this. And not just the part about being a wünderkind, which made me turn the color of your instant ramen package. I’m embarrassed to say these college-style noodles were also a staple of mine in those first few post-college years in NYC. I used to load up at M2M and make momofuku scallion-ginger sauce. Ah, the good ole non-gluten-free days! So thrilled to have you join the pantry purge, and thank you for helping to spread the word about Feeding America. xoxoxo

  2. Roxana says:

    I adore the title of this recipe! Perfect way to clean out the pantry!

  3. whiskandshout says:

    As a college student, this looks like the ultimate comfort food! Loving the fresh scallions, garlic, ginger, and jalapeno- they really brighten up this dish! :) Pinning!

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  5. Katrina says:

    These sound out-of-this-world amazing!!! So much flavour!

  6. These noodles look amaaazing! When I went to Amsterdam, my Dutch friend made bami goreng (mi goreng) from scratch and it was amazing and I DIDNT EVEN KNOW AN INSTANT VERSION EXISTED. Your updates look fantastic… even for post-college 30 year olds!

  7. Oh my word, these noodles sound like they would TOTALLY be my jam! Even though I’m almost 10 years out of college, you can’t go wrong with this combination of ingredients. Brava!

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  9. The restaurant I worked for last year did a lot of work with an organization called No Kid Hungry. Learning the amount of kids who go hungry in this country was eye-opening! This concept of using what’s in your pantry is fantastic.

  10. Thank you for raising awareness about hunger in our country and for sharing such a fun recipe, I love the flavors! As I was cleaning out my pantry, I found a ton of buckwheat noodles, do you think this recipe would work with those?

  11. Every Australian person is obsessed with those mi goreng noodles. They’re so freaking good. This is fancy mi goreng and I dig it.

  12. I was hoping that someone would pull out a staple like instant ramen! I’m obsessed with the idea of adding jalapeno and ginger, so I can’t wait to try this out! Happy #SpringPantryPurge! xoxo

  13. Jazzed up ramen is the staff of life. Looks so good!

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  15. Em says:

    Ok but really — should we embarrassed we ate this shit in college? This is good eating that I’m still proud to throw down once in a blue moon. Own it, girl!

  16. Dom Presutti says:

    I made this a few nights ago and, while the flavor was good, it was entirely too saucy. I felt like it was drowning in sauce. I only used the seasoning pouches from one of the noodle packages as well as the butter, soy sauce, hoisin, sugar sauce. Did anyone else experience this? I want to try it again. Also, did you use all the different seasonings (dry and wet) in the pouches? Help me out, Sydney!

  17. sjaan says:

    Love the recipe, but the expiry date on the package creeps me out a lil’ bit. ‘Use by 01nov15′.

  18. Jillian says:

    Just made it and I think it’s incredible. Didn’t have scallions or jalapeno, so I made without. Instead I used a little bit of dried cayenne pepper. Also, threw in some roasted veggies and used only half a packet of seasoning for 2 packs of ramen noodles. I think I used at least 8 cloves of garlic because, in my opinion, there’s no such thing as too much garlic. It’s true, this recipe is very forgiving. Thank you for another fantastic recipe :)

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