Save Standing in my tiny apartment kitchen at midnight, clutching a takeout menu but knowing the delivery guy had already stopped coming to my neighborhood. That night I discovered that garlic noodles take maybe twenty minutes from cupboard to bowl, and somehow taste better than anything that arrives in a plastic container.
Last winter my neighbor smelled garlic wafting through the hallway and knocked on my door with a bottle of wine she had been saving. We ended up eating these noodles standing in my kitchen while she told me about her childhood in Seoul, where her mother made something similar but with gochujang instead of soy sauce.
Ingredients
- 300 g wheat noodles: I have used spaghetti in a pinch and honestly nobody can tell the difference once that sauce hits
- 3 tbsp unsalted butter: Plant-based works perfectly fine if you are avoiding dairy, the flavor comes through either way
- 5 cloves garlic: Do not even think about using pre-minced stuff from a jar, fresh is absolutely non-negotiable here
- 2 tbsp soy sauce: Low sodium gives you more control over the saltiness
- 1 tbsp dark soy sauce: This is purely for that restaurant style color but it makes such a difference
- 1 tbsp oyster sauce: Mushroom oyster sauce keeps it vegetarian without losing that umami depth
- 1 tbsp toasted sesame oil: The toasted part matters, raw sesame oil does not have the same nutty punch
- 1 tsp sugar: Just enough to balance all that salty goodness
- 2 green onions: Both the green and white parts, sliced thin
- 1 tbsp toasted sesame seeds: Toast them yourself in a dry pan for thirty seconds, the aroma is insane
- 1 small red chili: Totally optional if heat is not your thing
- Fresh cilantro: Some people love it, some people hate it, your call
- Bean sprouts: Add the most satisfying crunch
- 1 small carrot: Julienned super thin for texture and color
Instructions
- Get your noodles going:
- Cook them according to the package but pull them a minute early because they will cook more in the sauce later
- Build that garlic base:
- Melt your butter in a large skillet over medium heat and let those minced garlic cloves sizzle for just a minute or two until your kitchen smells incredible
- Make the sauce magic:
- Whisk in both soy sauces, oyster sauce, sesame oil, and sugar until everything is dissolved and bubbling together
- Bring it all together:
- Toss in your cooked noodles and use tongs to flip and turn them until every strand is coated in that glossy sauce
- Finish with heat:
- Let everything stir fry together for another minute or two so the noodles really absorb all that flavor
- Plate it up:
- Divide between bowls and go to town with your toppings while the noodles are still steaming hot
Save My sister came over exhausted from a twelve hour shift and demolished an entire bowl while barely speaking, then looked up and said this was exactly what she needed. Sometimes food is just that simple comfort.
Make It Your Own
I started adding whatever protein I had on hand after realizing this sauce works with literally everything. Pan fried tofu cubes get crispy and soak up the flavor, while sautéed shrimp cook so fast they are done before the noodles are even plated.
Perfecting The Noodle Texture
Under boiling your noodles slightly is the secret I wish someone had told me years ago. They continue cooking in that hot sauce and finish at the perfect texture instead of turning into mush. Reserving a splash of pasta water also helps everything come together if the sauce feels too thick.
Serving Suggestions
A cold crisp riesling cuts through the richness beautifully, or a light lager if beer is more your speed. I have also served this alongside a simple cucumber salad dressed with rice vinegar for something fresh on the plate.
- Prep all your toppings before you start cooking because everything comes together fast
- Double the sauce recipe if you like your noodles extra saucy like I do
- Leftovers reheat surprisingly well with a tiny splash of water to loosen things up
Save This recipe has lived on a crumpled index card in my kitchen for years, stained with soy sauce splatters and covered in margin notes. That is how you know a recipe is good.
Common recipe questions
- → Can I use different types of noodles?
Absolutely. While wheat noodles like lo mein work beautifully, you can substitute spaghetti, ramen, or even rice noodles for a gluten-free option. Just adjust cooking time according to package instructions.
- → How do I store leftovers?
Store cooled noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or microwave, tossing occasionally to prevent drying.
- → Can I make this dish spicy?
Yes. Add sliced red chili during cooking or include chili oil, sriracha, or red pepper flakes to the sauce mixture. Adjust the heat level to your preference.
- → Is this suitable for meal prep?
Perfect for meal prep. Cook a batch, divide into portions, and refrigerate. The flavors actually develop overnight. Add fresh garnishes just before serving for best texture.
- → Can I freeze these noodles?
Freezing isn't recommended as the texture may become mushy upon thawing. This dish tastes best freshly made or refrigerated for short-term storage.
- → What proteins work well with this dish?
Pan-fried tofu, sautéed shrimp, grilled chicken strips, or even thinly sliced beef complement the flavors beautifully. Add your protein during the final toss to heat through.