By Shreya Sarpal
February 21, 2026
Fresh spring onions hit the pan for just minutes, keeping their crunch while soaking up garlic and soy flavours. Light, punchy, and quick to make, this easy stir-fry pairs beautifully with noodles, rice bowls, or grilled dishes.
150 g noodles (boiled and drained) 2 cups chopped spring onions 1 tbsp oil 3 minced garlic cloves 1 tsp soy sauce ½ tsp chilli flakes Salt to taste
Heat oil in a wok on medium-high flame, add minced garlic and sauté until lightly golden and aromatic.
Add the white parts of the spring onion and cook for 1 minute so they soften properly.
Toss in boiled noodles and mix gently using tongs or chopsticks.
Add soy sauce, chilli flakes, salt, and the green spring onion tops; toss on high heat.
Stir-fry for 1-2 minutes until everything is evenly coated and hot, then serve immediately.