Stir-Fried Tibetan Buckwheat Noodles with Garlic and Scallions

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A simple yet flavorful stir-fry of traditional Tibetan buckwheat noodles tossed with garlic, scallions, and a savory soy-based sauce. This Asian-inspired noodle recipe, ready in about 25 minutes, pairs vegetable oil, minced garlic cloves, thinly sliced scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of water to a boil and cook 8 oz dried buckwheat noodles for 4-5 minutes until just tender but still firm. Drain and set aside.
  2. Step 2: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 4 minced garlic cloves and 1 tbsp grated fresh ginger, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add 1 cup thinly sliced scallions (white and green parts) and 1/2 tsp red chili flakes, cooking for another minute until scallions soften slightly.
  4. Step 4: Toss in the cooked buckwheat noodles, 3 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp black pepper. Stir-fry everything together for 2-3 minutes until the noodles are evenly coated and heated through.
  5. Step 5: Remove from heat and serve immediately, garnished with extra scallion greens if desired.

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