Asian Garlic Noodle Bowl (Print View)

Tender noodles coated in a flavorful garlic-butter sauce with soy and toasted sesame notes.

# Components:

→ Noodles

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

→ Sauce

02 - 3 tbsp unsalted butter or plant-based butter
03 - 5 cloves garlic, finely minced
04 - 2 tbsp soy sauce
05 - 1 tbsp dark soy sauce (optional)
06 - 1 tbsp oyster sauce or mushroom oyster sauce (optional)
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)

# Directions:

01 - Boil noodles following package directions until al dente. Drain and set aside.
02 - Melt butter in a large skillet or wok over medium heat. Add minced garlic and sauté 1–2 minutes until fragrant, avoiding browning.
03 - Add soy sauce, dark soy sauce, oyster sauce if using, toasted sesame oil, and sugar to the skillet. Stir well to blend flavors.
04 - Add cooked noodles to the skillet and toss thoroughly to evenly coat in the sauce.
05 - Continue stir-frying noodles for 1–2 minutes until heated and glossy.
06 - Transfer noodles to serving bowls. Top with green onions, toasted sesame seeds, chili, cilantro, bean sprouts, and carrots as desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, but tastes like you've been simmering something all afternoon.
  • The garlic-butter sauce coats every strand so completely that each bite feels intentional and luxurious.
  • You can build it bare or load it with whatever vegetables need rescuing from your fridge.
02 -
  • Don't let your garlic brown or it turns bitter and defeats the whole purpose; the butter should stay at a gentle bubble.
  • Cook your noodles slightly underdone if they're fresh or chewy—they firm up a bit in the residual heat of the pan and sauce.
  • Taste as you build the sauce and adjust soy sauce or sesame oil to your preference; what tastes right to you is the right answer.
03 -
  • Toast your sesame seeds briefly in a dry pan before using—thirty seconds transforms them from bland to nutty and aromatic.
  • Keep your noodles moving in the pan while they toss; constant motion prevents sticking and ensures even coating.
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