Garlic Noodles
Garlic noodles are a quick-cooking Asian fusion dish built on a savory-sweet sauce of oyster, fish, and soy, loaded with 20 cloves of garlic and finished with freshly grated Parmesan for an unexpected depth. Ready in under 20 minutes.
Garlic noodles are a quick-cooking Asian fusion dish built on a savory-sweet sauce of oyster, fish, and soy, loaded with 20 cloves of garlic and finished with freshly grated Parmesan for an unexpected depth. Ready in under 20 minutes.
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Prepare your ingredients: roughly chop the garlic and grate the Parmesan cheese.
In a small bowl, combine the oyster sauce, fish sauce, brown sugar, chicken bouillon powder, black pepper, and soy sauce. Mix well to create the sauce.
Cook the noodles according to package directions until al dente. Drain, making sure to reserve about 1/4 cup of the pasta water.
Heat a wok or large skillet over medium-high heat. Add the oil and butter, and allow the butter to melt completely.
Add the chopped garlic to the wok and sauté for 2-3 minutes, until softened and fragrant.
Pour the prepared sauce into the wok with the garlic and stir. Allow it to come to a bubble.
Add the drained noodles to the wok.
Toss the noodles thoroughly to coat them in the garlic sauce.
If desired, add a splash of the reserved pasta water to help the sauce emulsify and cling to the noodles.
Sprinkle the grated Parmesan cheese over the noodles.
Give the noodles one final toss to melt the cheese and combine everything.
Garnish with sliced green onions and serve immediately.
Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet with a splash of water or oil to restore moisture.
Yes. Wheat noodles and spaghetti cook similarly; use a 1:1 ratio and follow your pasta's package timing.
Fish sauce adds umami depth and savory complexity. It's not meant to taste fishy—it enhances the overall sauce flavor.
Replace fish sauce with soy sauce (use 2 tsp total) and swap chicken bouillon for vegetable bouillon powder.
Refrigerate in an airtight container up to 3 days. Reheat gently in a skillet with a splash of water or oil to restore moisture.
Yes. Chop the garlic and mix all sauce ingredients (oyster, fish, soy, bouillon, brown sugar) in advance; store separately for up to 2 days.
