Save to Pinterest My tiny apartment kitchen filled with the most incredible garlic fragrance during my first attempt at these noodles. I had forgotten to buy fresh herbs, but that rich, buttery garlic sauce made everything disappear in minutes anyway.
Last winter, my roommate walked in mid-cooking and literally stopped in her tracks. We ended up doubling the recipe and eating straight from the wok while standing at the counter.
Ingredients
- Wheat noodles: Lo mein or ramen noodles work beautifully here, but spaghetti makes a surprisingly good substitute
- Unsalted butter: Provides the rich base that carries all the Asian flavors
- Fresh garlic: Do not use powdered garlic here, fresh is absolutely essential
- Soy sauce: The primary seasoning that brings that deep umami character
- Dark soy sauce: Adds gorgeous color and extra depth without being overpowering
- Oyster sauce: Mushroom oyster sauce keeps it vegetarian while adding sweetness
- Toasted sesame oil: A little goes a long way, providing that signature nutty finish
- Sugar: Just enough to balance the salty elements and create harmony
- Fresh garnishes: Green onions, sesame seeds, and fresh herbs bring brightness and crunch
Instructions
- Cook the noodles perfectly:
- Boil them until just al dente, then drain immediately so they stop cooking
- Build the garlic butter base:
- Melt butter in your wok over medium heat and add minced garlic, sautéing just until fragrant
- Create the sauce:
- Stir in both soy sauces, oyster sauce, sesame oil, and sugar until completely combined
- Coat the noodles:
- Add cooked noodles to the skillet and toss thoroughly until every strand is glossy and covered
- Finish with heat:
- Stir-fry for just another minute or two until everything is hot and gleaming
- Garnish generously:
- Top with green onions, sesame seeds, fresh herbs, and any crunchy vegetables you love
Save to Pinterest This recipe has become my go-to for impromptu dinner parties because everyone customizes their own bowl with different toppings.
Making It Your Own
I love adding pan-fried tofu cubes or sautéed shrimp when I want something more substantial. The sauce pairs beautifully with almost any protein you choose.
Noodle Choices
Ramen noodles soak up the sauce amazingly well, but udon works if you prefer something thicker. Even rice noodles make a great gluten-free option.
Serving Suggestions
A crisp white wine like Riesling cuts through the richness perfectly. A cold lager works just as well if you prefer beer.
- Set out extra chili slices for heat lovers
- Keep extra lime wedges handy for brightness
- Always serve immediately while noodles are at their best
Save to Pinterest Hope this brings as much joy to your kitchen as it has to mine over the years.
Recipe FAQs
- → What type of noodles work best for this dish?
Wheat noodles like lo mein, spaghetti, or ramen work excellently. Their texture holds the sauce well while maintaining a pleasant chew when cooked al dente.
- → Can I make this dish vegan?
Absolutely. Use plant-based butter instead of regular butter and substitute mushroom oyster sauce for traditional oyster sauce. The flavor remains rich and satisfying.
- → How do I prevent the garlic from burning?
Sauté garlic over medium heat for just 1–2 minutes until fragrant. Watch carefully—garlic turns bitter quickly if browned. The butter helps moderate the temperature.
- → What proteins pair well with these noodles?
Pan-fried tofu adds plant-based protein, while sautéed shrimp or grilled chicken complement the Asian flavors beautifully. Add protein during the final toss to heat through.
- → Can I prepare the sauce in advance?
Mix the sauce ingredients ahead and store refrigerated for up to 3 days. When ready to serve, melt the butter, sauté garlic, then add the premixed sauce and noodles.
- → How do I store and reheat leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in a skillet with a splash of water or microwave in 30-second intervals, stirring between each to prevent drying.