Asian Garlic Noodle Bowl

# Ingredient list:

→ Noodles

01 - 10 oz wheat noodles (lo mein, spaghetti, or ramen)

→ Sauce

02 - 3 tbsp unsalted butter (or plant-based butter for vegan option)

03 - 5 cloves garlic, finely minced

04 - 2 tbsp soy sauce

05 - 1 tbsp dark soy sauce (optional, for color and depth)

06 - 1 tbsp oyster sauce (optional; use mushroom oyster sauce for vegan)

07 - 1 tbsp toasted sesame oil

08 - 1 tsp sugar

→ Toppings & Garnishes

09 - 2 green onions, thinly sliced

10 - 1 tbsp toasted sesame seeds

11 - 1 small red chili, thinly sliced (optional)

12 - Fresh cilantro leaves (optional)

13 - 1 cup bean sprouts (optional)

14 - 1 small carrot, julienned (optional)

# Cooking steps:

01 - Cook noodles according to package instructions until al dente. Drain and set aside.

02 - Melt butter in a large skillet or wok over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned.

03 - Stir in soy sauce, dark soy sauce, oyster sauce (if using), sesame oil, and sugar. Mix well to combine.

04 - Add cooked noodles to the skillet. Toss thoroughly to coat evenly in the sauce.

05 - Continue stir-frying for 1–2 minutes until noodles are heated through and glossy. Remove from heat.

06 - Divide noodles among serving bowls. Top with green onions, toasted sesame seeds, chili, cilantro, bean sprouts, and carrots as desired. Serve immediately.

# Expert advice:

01 -

The sauce comes together faster than you can boil water and creates this incredible glossy coating that clings to every single strand
This is the dish I make when friends drop by unexpectedly because it looks impressive but requires almost zero prep work

02 -

I once burned the garlic trying to multitask and had to start completely over because that bitterness ruins everything
The dark soy sauce is what gives you that professional looking color but the flavor works without it if you cannot find any

03 -