Asian Garlic Noodle Bowl (Printable)

Tender noodles coated in savory garlic-butter sauce with soy and toasted sesame. 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)

# How-To Steps:

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 Advice:

01 -
  • It takes less time than ordering takeout and tastes like you've been perfecting it for years.
  • The garlic-butter base clings to every strand, creating that glossy, restaurant-quality finish at home.
  • You can toss in whatever protein or vegetables you have on hand without losing the core flavor.
02 -
  • Don't let the garlic brown or it will turn bitter and overpower the buttery sweetness you're after.
  • Toss the noodles while they're still warm; cold noodles won't absorb the sauce as well and the dish will taste flat.
  • If you're adding protein, cook it separately and toss it in at the end so the noodles stay the star of the dish.
03 -
  • Use a large skillet or wok so the noodles have room to toss without clumping together.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top; it intensifies the nutty flavor and makes a noticeable difference.
  • Taste the sauce before tossing the noodles and adjust the soy sauce or sugar to your preference; it's easier to fix before everything is mixed together.
Return