Garlic Noodles
These glossy garlic noodles are quick, savory, and full of buttery garlic flavor. A short list of pantry sauces turns plain spaghetti into a flexible weeknight pasta that works as a main dish or a side.
- Total time
- 25 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 10mCook 15mAsian AmericanPasta Recipes
Garlic noodles are the kind of dish that feels simple and special at the same time. The noodles are tossed in a quick sauce made with butter, fresh garlic, soy sauce, oyster sauce, a little brown sugar, and Parmesan.
This version uses spaghetti because it is easy to find and holds the glossy sauce well. The flavor is inspired by Vietnamese American and Chinese American restaurant-style garlic noodles, with a salty-sweet sauce and plenty of garlic.
Serve these noodles with roasted shrimp, grilled chicken, tofu, or a pile of quick vegetables. They are also satisfying on their own when you want a fast pasta dinner with big flavor.
01What you'll need
Ingredients
10 items · 4 servings
- 12 ounces dry spaghetti or other long noodles
- 4 tablespoons unsalted butter
- 8 large garlic cloves, finely minced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon packed light brown sugar
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup finely grated Parmesan cheese, plus more for serving if desired
- 2 scallions, thinly sliced
02How to make it
Step-by-step
Boil the noodles
Bring a large pot of water to a boil. Add the spaghetti and cook until al dente, which means tender but still slightly firm in the center. Before draining, scoop out 1/2 cup of the pasta water and set it aside.
Mix the sauce
In a small bowl, stir together the soy sauce, oyster sauce, brown sugar, black pepper, and red pepper flakes if using. Stir until the sugar mostly dissolves.
Drain the pasta
Drain the spaghetti well, but do not rinse it. The light starch on the noodles helps the sauce cling.
Cook the garlic gently
Set a large skillet or wok over medium-low heat. Add the butter. When it melts, add the minced garlic and cook for 1 to 2 minutes, stirring often, until fragrant. Do not let the garlic brown deeply, or it can taste bitter.
Add the sauce
Pour the soy sauce mixture into the skillet with the garlic butter. Stir and let it bubble gently for about 30 seconds so the flavors come together.
Toss in the noodles
Add the drained spaghetti to the skillet. Use tongs to toss until the noodles are coated. If the noodles look dry or sticky, add reserved pasta water 1 tablespoon at a time until the sauce turns glossy.
Finish with cheese
Turn off the heat. Add the Parmesan and toss again until it melts into the sauce. Taste and adjust with a little more soy sauce, black pepper, or Parmesan if needed.
Serve warm
Divide the noodles among bowls. Top with sliced scallions and extra Parmesan if you like. Serve right away while the noodles are hot and shiny.
03From our kitchen
Cook's tips
- Make-ahead note: Garlic noodles taste best right after tossing, but you can mince the garlic, slice the scallions, and mix the sauce up to 1 day ahead. Keep everything covered in the refrigerator.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. The noodles will firm up as they chill because of the butter and starch.
- Reheating: Warm leftovers in a skillet over medium-low heat with a splash of water. Toss until loosened and hot. A microwave also works; cover loosely and stir halfway through.
- Vegetarian swap: Use vegetarian oyster sauce, often labeled mushroom oyster sauce, in place of regular oyster sauce.
- No Parmesan? Try a smaller amount of Pecorino Romano, or skip the cheese and add 1 extra tablespoon of butter for richness. The flavor will be different but still tasty.
- Add protein: Toss in cooked shrimp, shredded chicken, browned tofu, or a fried egg on top. If adding a salty protein, taste before adding extra soy sauce.
Cook's note
Use fresh garlic here if you can. Jarred minced garlic is convenient, but it can taste sharper and less sweet when cooked in butter. If using it, start with 2 tablespoons and cook it gently.
04Frequently asked
Questions & answers
Can I use a different noodle?
Yes. Linguine, fettuccine, ramen noodles, lo mein noodles, or even udon can work. Cook them according to the package directions, then toss with the sauce. Very thin noodles may need less sauce or a gentler toss.
What can I use instead of oyster sauce?
For a similar savory flavor, use mushroom oyster sauce. You can also use hoisin sauce in a pinch, but it is sweeter, so reduce the brown sugar by half.
Why did my garlic taste bitter?
Garlic turns bitter when it gets too dark or burns. Cook it over medium-low heat and stir often. It should smell fragrant and look pale golden, not brown and crisp.
Can I make these garlic noodles less salty?
Use low-sodium soy sauce, keep the Parmesan to the listed amount, and choose a lower-sodium oyster sauce if available. You can also add extra noodles or vegetables to spread out the saltiness.
What vegetables go well with garlic noodles?
Broccoli, snap peas, bok choy, mushrooms, bell peppers, and spinach all work well. Cook firm vegetables before adding the noodles, or toss tender greens in at the end until just wilted.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat15 g
- 19%
- Saturated Fat9 g
- 45%
- Cholesterol35 mg
- 12%
- Sodium601 mg
- 26%
- Total Carbohydrate71 g
- 26%
- Dietary Fiber3 g
- 11%
- Total Sugars7 g
- Protein15 g
- 30%
- Vitamin D0.2 mcg
- 1%
- Calcium128 mg
- 10%
- Iron3.1 mg
- 17%
- Potassium274 mg
- 6%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
You might also like
Pasta RecipesPeanut Sauce Noodles with Crunchy Vegetables
These peanut sauce noodles are creamy, savory, and flexible enough for a quick weeknight dinner or a make-ahead lunch. A simple peanut dressing coats warm noodles, crisp vegetables, and chopped peanuts for crunch.
Pasta RecipesClassic Meat Sauce
This cozy meat sauce is rich with ground beef, tomatoes, garlic, and a small splash of milk for a mellow finish. Simmer it slowly, then spoon it over pasta, polenta, baked potatoes, or roasted vegetables.
Pasta RecipesCantonese Pan Fried Noodles
Cantonese pan fried noodles are all about contrast: a crisp noodle cake on the bottom, glossy sauce and tender stir-fried toppings on top. This version uses chicken, shrimp, bok choy, mushrooms, and a savory oyster-soy “
Pasta RecipesPasta Puttanesca
Pasta puttanesca is a bold pantry dinner with tomatoes, olives, capers, garlic, and anchovies. It comes together fast, tastes deeply savory, and needs very little chopping.