Sometimes the best dishes are the simplest ones — the kind that rely on a few bold ingredients and just a little heat to create something truly satisfying. My Garlic Tomato Quick Noodles are exactly that. They come together in about ten minutes, yet they deliver all the punch, depth, and comfort you’d expect from a wok-fried classic.
For the Chinese, garlic isn’t just an ingredient — it’s a foundation. It’s the first thing to hit the wok in countless recipes, the base note that sets the stage for everything else. Garlic adds that signature warmth and aroma that instantly makes a dish feel alive. It’s fragrant, slightly sweet when cooked, and packed with flavour — the very definition of wok essence.
Now, tomatoes might not be something you immediately associate with traditional Chinese cooking, but they’ve long been embraced in both home kitchens and restaurant dishes. The Chinese palate values balance — sour, sweet, salty, and umami — and tomatoes bring exactly that. Their natural acidity cuts through oil and spice, their sweetness mellows garlic’s bite, and together they create a sauce that’s as comforting as it is vibrant.
For this recipe, I love using thick udon noodles. They’re not traditionally Chinese, but their silky, chewy texture works beautifully with the bold garlic and tomato sauce. Each strand holds onto the glossy coating perfectly, giving you that satisfying slurp that’s half the joy of eating noodles in the first place.
It’s a dish that perfectly captures what I love about quick cooking — big flavour, minimal fuss, and a bowl of pure comfort in minutes. Whether you’re making lunch for one or a quick dinner after a busy day, these noodles are simple, soulful, and guaranteed to hit the spot.
Quick Garlic & Tomato Noodles
Ingredients
- 250 g Noodles use your favourite ready to wok noodles
- 2 tbsp Tomato Puree
- 3 Spring Onions Finely chopped
- 1 tsp Chilli Flakes
- 1/2 tsp Chilli Powder
- 2 tbsp Oil – Rapeseed, Rice Bran, Ground Nut heated to smoking point
- 1 tbsp Light Soy Sauce
- 2 tsp Chinese Black Vinegar or you can use white rice vinegar
Instructions
- Place your ready to wok noodles into a bowl and pour over some boiling water, once the noodles have softened and separated, drain and place to one side.
- In a large heatproof bowl add your garlic, spring onion whites, tomato puree, chilli flakes, chilli powder and mix well.
- Now heat your oil and once hot carefully pour over your sauce mix while stirring.
- Add your soy sauce and vinegar, mix well and then toss in your loosened noodles.
- Combine and then transfer to your serving bowls. Top with spring onion greens and serve.
Recipe is from my Chinese Made Easy Cook Book
