Asian Garlic Noodle Bowl (Print Version)

Tender noodles in a rich garlic-butter sauce with soy and sesame. Quick, savory, and customizable with your favorite toppings.

# What You'll Need:

→ 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)

# How To Make It:

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.
07 - Top with green onions, toasted sesame seeds, chili, cilantro, bean sprouts, and carrots as desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout, and tastes infinitely more personal.
  • The garlic-butter base is forgiving enough for beginners but sophisticated enough to impress people who actually know their way around a wok.
  • It's the kind of dish that adapts to whatever protein or vegetables you have on hand without losing its soul.
02 -
  • Garlic can turn bitter shockingly fast, so watch it carefully and pull it off heat the moment it smells sweet and toasted rather than harsh.
  • The noodles need to be well-drained or the sauce becomes diluted soup instead of a luxurious coating—this single mistake ruins more batches than anything else.
  • Toasted sesame oil is non-negotiable; regular sesame oil will make this taste like a completely different and disappointing dish.
03 -
  • Keep your heat at medium rather than cranking it to high—this prevents the garlic from scorching and gives you time to work without everything moving too fast.
  • If you're making this for a crowd, you can cook the noodles ahead of time and store them with a light coating of oil, then finish the entire dish in the skillet just before serving.
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