Asian Garlic Noodle Bowl (Printable Version)

Tender noodles coated in aromatic garlic-butter sauce with soy and sesame. A quick, satisfying meal ready in 25 minutes.

# 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)

# Directions:

01 - Cook the noodles according to package instructions until al dente. Drain and set aside.
02 - In a large skillet or wok, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.
03 - Stir in the soy sauce, dark soy sauce, oyster sauce (if using), sesame oil, and sugar. Mix well to combine.
04 - Add the cooked noodles to the skillet. Toss thoroughly to coat the noodles evenly in the sauce.
05 - Continue to stir-fry for 1–2 minutes until the noodles are heated through and glossy.
06 - Remove from heat. Divide the noodles among serving bowls. Top with green onions, toasted sesame seeds, chili, cilantro, bean sprouts, and carrots as desired. Serve immediately.

# Expert Tips:

01 -
  • It takes less time than waiting for delivery and tastes like youve been cooking all day.
  • The garlic butter clings to every strand without feeling heavy or greasy.
  • You can toss in whatever protein or vegetables are sitting in your fridge and it still works.
  • Leftovers reheat beautifully with a splash of water in the pan.
02 -
  • Do not let the garlic brown or it will turn bitter and ruin the whole dish, keep the heat medium and stir constantly.
  • Toss the noodles in the sauce while everything is still hot so the butter emulsifies and clings instead of separating.
  • If the noodles look dry, add a splash of the pasta cooking water to loosen the sauce.
03 -
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on, it makes them taste nuttier and more fragrant.
  • Use fresh garlic and mince it finely by hand, pre minced garlic from a jar does not have the same punch or sweetness.
  • If you want a little heat in the sauce itself, add a pinch of red pepper flakes or a spoonful of chili crisp oil when you toss the noodles.
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