Save to Pinterest My neighbor knocked on my door one Thursday evening holding a takeout container and said, Try this and tell me if you can figure it out. Inside were glossy noodles tangled with so much garlic I could smell them through the lid. I ate them cold, standing at the counter, and spent the next two days trying to recreate that buttery, salty, impossibly simple flavor. This bowl became my weeknight answer to everything.
I made this for my sister after she moved into her first apartment with nothing but a single pot and a dull knife. We sat on her living room floor with mismatched bowls, slurping noodles and laughing at how something this easy could taste this good. She still texts me photos every time she makes it, usually with some strange topping experiment like pickled radish or fried eggs.
Ingredients
- Wheat noodles (300 g): Lo mein or even spaghetti work beautifully here, anything with enough body to hold the sauce without turning mushy.
- Unsalted butter (3 tbsp): This is what makes the sauce cling and gives it that rich, silky finish you cannot get from oil alone.
- Garlic (5 cloves, minced): Do not skimp, the garlic is the star and it mellows as it cooks into something sweet and fragrant.
- Soy sauce (2 tbsp): The backbone of the dish, bringing salt and umami without overpowering the garlic.
- Dark soy sauce (1 tbsp): Optional but worth it for the deep color and hint of molasses sweetness.
- Oyster sauce (1 tbsp): Adds body and a subtle brininess, swap for mushroom oyster sauce if youre keeping it vegan.
- Toasted sesame oil (1 tbsp): A few drops go a long way, it adds that nutty aroma that makes the kitchen smell like a restaurant.
- Sugar (1 tsp): Just enough to balance the salty and bring everything together.
- Green onions (2, sliced): Fresh and sharp, they cut through the richness and add color.
- Toasted sesame seeds (1 tbsp): A little crunch and toasted flavor on top makes every bite more interesting.
- Red chili (1 small, sliced): Optional but I love the heat and the pop of color it brings.
- Cilantro leaves: If you love it, throw it on, if you hate it, skip it without guilt.
- Bean sprouts (1 cup): Adds a crisp, fresh contrast to the soft noodles.
- Carrot (1 small, julienned): A bit of sweetness and crunch, plus it looks pretty in the bowl.
Instructions
- Boil the noodles:
- Cook your noodles in salted boiling water until they are just al dente, with a slight chew. Drain them well and set them aside, no need to rinse unless the package says so.
- Melt the butter and toast the garlic:
- In a large skillet or wok over medium heat, melt the butter and add the minced garlic, stirring constantly for one to two minutes until it smells incredible but has not turned brown. Browned garlic tastes bitter, so keep it moving.
- Build the sauce:
- Stir in the soy sauce, dark soy sauce, oyster sauce, sesame oil, and sugar, mixing everything together until the sugar dissolves. The sauce will look thin but it will coat the noodles perfectly.
- Toss the noodles:
- Add the cooked noodles directly into the skillet and toss them with tongs or chopsticks, making sure every strand gets coated in that glossy, garlicky sauce. Work quickly so the noodles stay hot.
- Finish and serve:
- Stir fry for another one to two minutes until the noodles are heated through and shiny. Remove from heat, divide into bowls, and top with green onions, sesame seeds, chili, cilantro, bean sprouts, and carrot as you like.
Save to Pinterest One night I made this for a friend who said she did not like garlic, which I thought was impossible. She ate two bowls and admitted that maybe she just had not had it cooked right before. We stayed up late talking and eating, and I realized that food does not have to be fancy to bring people together, it just has to taste like you meant it.
Making It Your Own
This bowl is a template, not a rule. I have added pan fried tofu, sautéed shrimp, grilled chicken, even a fried egg on top when I wanted something richer. Sometimes I toss in whatever vegetables need to be used up, snap peas, bok choy, bell peppers, mushrooms. The sauce is forgiving and the noodles do not care what you bring to the table.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. When you reheat them, add a tablespoon of water or broth to the pan and warm over medium heat, tossing gently until everything loosens up again. The noodles will soak up some of the sauce as they sit, so do not be afraid to add a little extra soy sauce or sesame oil when you reheat.
Pairing and Serving Ideas
I love serving this with something crisp and cold on the side, like cucumber salad with rice vinegar or pickled vegetables. If you want to make it a fuller meal, add a simple miso soup or some steamed edamame. A cold lager or a slightly sweet Riesling cuts through the richness beautifully, but honestly, a glass of iced tea works just as well.
- Top with a soft boiled egg for extra richness and protein.
- Add a squeeze of lime right before serving for a bright, unexpected lift.
- Double the garlic if you are feeling brave, I promise it is worth it.
Save to Pinterest This bowl has pulled me out of more weeknight slumps than I can count, and it never gets old. Make it once and I promise it will become one of those recipes you do not need to look up anymore.
Recipe FAQs
- → Can I use different types of noodles?
Yes, you can substitute with lo mein, spaghetti, ramen, or egg noodles. Choose noodles that cook to al dente texture for the best result. Cook according to package directions and ensure they're well-drained before tossing with the sauce.
- → How do I make this dish vegan?
Replace unsalted butter with plant-based butter and use mushroom oyster sauce instead of regular oyster sauce. All other ingredients are naturally vegan-friendly. Verify that your soy sauce and sesame oil brands don't contain animal products.
- → What proteins pair well with this dish?
Pan-fried tofu, sautéed shrimp, grilled chicken, and sliced beef work beautifully. Cook your protein separately and add it during the final tossing step. For tofu, press it first to remove excess moisture, then pan-fry until golden.
- → Can I adjust the garlic intensity?
Absolutely. Use 3-7 cloves depending on your preference. For milder flavor, reduce to 2-3 cloves or use roasted garlic. For deeper garlic taste, increase to 6-7 cloves and ensure you don't brown the garlic during sautéing, as this creates bitterness.
- → How should I store leftovers?
Store cooled noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or wok over medium heat with a splash of sesame oil or water to restore moisture. Add fresh garnishes before serving.
- → What wine pairs with this dish?
Crisp, aromatic white wines like Riesling complement the garlic and sesame flavors well. A light lager beer is also an excellent pairing, offering refreshment against the rich, savory sauce. Avoid heavy, oaky wines that might overpower the delicate balance.