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thanh long garlic noodles recipe
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian (adaptable to Vegan and Gluten-Free)
Description
This vibrant and easy Thanh Long Garlic Noodles recipe features a bright pink hue from dragon fruit and a rich, garlicky aroma. It is a fantastic, family-friendly dish that offers an exotic twist to classic comfort food, perfect for busy weeknights.
Ingredients
- 400 g fresh chow mein noodles or spaghetti, or whole wheat/gluten-free rice noodles
- 1 medium dragon fruit, peeled and diced
- 2 whole heads garlic, plus 6 cloves finely minced
- 15 ml neutral oil (canola or vegetable)
- 60 g unsalted butter, or plant-based butter
- 30 g gochujang (Korean chili paste), alcohol-free
- 30 ml alcohol-free soy sauce or tamari
- 30 ml vegetarian oyster sauce (mushroom-based)
- 15 g light brown sugar, packed
- 60 ml water or vegetable broth
- 3 green onions, thinly sliced, white and green parts separated
- 5 g toasted sesame seeds, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- Roast Garlic Heads: Preheat oven to 200 degrees C (400 degrees F). Slice off the top 0.25 inch of each garlic head to expose the cloves. Place them on aluminum foil, drizzle with 15 ml neutral oil, and wrap tightly. Roast for 30-40 minutes until very soft and caramelized. Let cool, then squeeze the pulp into a small bowl and mash into a paste.
- Prepare Noodles and Dragon Fruit: While garlic roasts, cook noodles according to package directions (typically 2-3 minutes for fresh chow mein noodles). Drain well and toss with a tiny splash of oil to prevent sticking. Separately, peel and dice one medium dragon fruit. Set both aside.
- Saute Fresh Garlic: In a large non-stick skillet or wok, melt 60 g butter over medium heat until shimmering. Add the finely minced fresh garlic and the white parts of the sliced green onions. Saute for 1-2 minutes until fragrant but not browned.
- Build Roasted Garlic Glaze: Stir in the mashed roasted garlic paste and 30 g gochujang. Cook for another minute, stirring constantly, to bloom the flavors. Pour in 30 ml alcohol-free soy sauce, 30 ml vegetarian oyster sauce, 15 g light brown sugar, and 60 ml water or vegetable broth. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened and glossy.
- Combine Noodles and Dragon Fruit: Add the cooked noodles and the diced dragon fruit to the skillet. Toss vigorously with tongs until the noodles are thoroughly coated in the glaze and the dragon fruit is gently warmed, releasing its vibrant color. Cook for another 1-2 minutes, allowing the noodles to absorb the flavors and heat through.
- Garnish and Serve: Pile the noodles into dark ceramic bowls. Scatter generously with the green parts of the sliced green onions and a sprinkle of toasted sesame seeds. Place a lime wedge on the side for a fresh, zesty counterpoint.
Notes
Consider using organic noodles and high-quality oils, and check Asian markets for fresh dragon fruit and unique sauces. For a vegan option, use plant-based butter. Tamari works well for gluten-free diets, and ensure gochujang is alcohol-free for family-friendly meals.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Asian, Korean
Nutrition
- Serving Size: 1.5 cups (approx 200 g)
- Calories: 550 calories
- Sugar: 12 g
- Sodium: 880 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 38 mg