Angel hair with spinach, garlic, and Sichuan stir-fry sauce sounds underwhelming until you eat it. Four ingredients on the counter, fifteen minutes from start to finish, and the result is a bowl of noodles that tastes like it came from somewhere with better ventilation than your kitchen. Most people underestimate sesame oil and use too little. Don’t. The chili crisps in the oil first, then the garlic, then spinach, then noodles, and each ingredient picks up what came before it. Get the order right.
How to Make Garlic Spinach Stir-fry Noodles
Angel hair cooks fast. Watch it.
Two to three minutes in boiling salted water. Pull it while it still has some resistance. It finishes cooking in the wok with the sauce and the spinach. Overcooked angel hair turns into a clump that no amount of tossing will fix.
Build flavor in the oil
Crumble the dried chili directly into the hot sesame oil and give it ten seconds before adding anything else. Lightly toasting the garlic in the same oil before the spinach goes in deepens the flavor considerably. Medium heat for the garlic; high heat only when the noodles arrive. 
Sichuan sauce quantity
Start with one tablespoon. Sichuan stir-fry sauces vary a lot in intensity and saltiness depending on brand. Taste after tossing and add more from there. Too much and it overwhelms everything; too little and the dish is flat.
Garlic Spinach Stir-fry Noodles
- Total Time: 15 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
Quick, flavorful, and ready in minutes!
Perfect for a weeknight meal or a simple lunch.
Ingredients
- Angel hair or thin vermicelli
- Fresh Spinach leaves
- 1-2 cloves Garlic
- 1 Red chili crumbled
- 1 tbsp sesame oil
- 1-2 tbsp Schezuan stir-fry sauce
Instructions
- Bring a large pot of salted water to a rolling boil. Cook the angel hair or vermicelli according to package directions until just tender, about 2 to 3 minutes for angel hair. Drain and set aside.
- Heat 2 tablespoons of sesame oil in a large wok or skillet over medium-high heat until the oil shimmers.
- Crumble the red chili into the hot oil and let it sizzle for about 10 seconds, stirring so it does not burn.
- Crush or mince the garlic and add it to the wok. Stir for 15 to 20 seconds until fragrant.
- Add the fresh spinach in large handfuls, tossing with tongs. Cook for 1 to 2 minutes until the leaves are just wilted but still bright green.
- Add the cooked noodles and pour the Szechuan stir-fry sauce over everything. Toss continuously with tongs for about 1 minute, making sure every strand is evenly coated.
- Serve hot straight from the wok.
Notes
- For extra flavor, toast the garlic cloves lightly in the oil before adding the spinach.
- If fresh spinach is unavailable, use 1 cup of frozen spinach, thawed and squeezed dry.
- Store leftover noodles in an airtight container in the refrigerator for up to 2 days; the noodles may absorb some moisture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 4
- Protein: 8
Frequently Asked Questions
What is Szechuan stir-fry sauce and where can I find it?
It’s a prepared sauce with soy, garlic, ginger, and Szechuan peppercorns. Look for it in the Asian foods aisle of most grocery stores. Lee Kum Kee and Dynasty are common brands.
Can I use a different type of noodle?
Yes. Lo mein noodles, rice noodles, or soba noodles all work. Adjust the cooking time according to the package since thicker noodles take longer than angel hair.
How do I keep the garlic from burning in the wok?
Add it after the chili and stir constantly for only 15 to 20 seconds. If your oil is smoking, pull the wok off the heat briefly before adding the garlic. Burnt garlic turns bitter fast.
noodles are INCREDIBLE. will not buy takeout again.