Asian Garlic Noodle Bowl (Print Version)

Tender noodles coated in garlic-butter sauce with soy and sesame for a fast, flavorful dish.

# Components:

→ 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)
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 - Boil noodles according to package directions until al dente. Drain and set aside.
02 - Melt butter in a large skillet or wok over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant without browning.
03 - Stir in soy sauce, dark soy sauce (if using), oyster sauce (if using), toasted sesame oil, and sugar. Mix thoroughly.
04 - Add cooked noodles to the skillet and toss to evenly coat with the sauce.
05 - Stir-fry noodles for 1 to 2 minutes until heated through and glossy.
06 - Remove from heat. Divide noodles into bowls and top with green onions, toasted sesame seeds, chili, cilantro, bean sprouts, and carrots as desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, with restaurant-quality results that feel like a secret.
  • The sauce is deeply savory without being heavy, and somehow tastes better the next day cold from the fridge.
  • One bowl satisfies completely, whether you're eating alone or feeding a crowd.
02 -
  • Mincing the garlic finely matters more than you think; chunks will brown before the butter is even warm, turning bitter and ruining the whole dish.
  • Don't skip draining the noodles well—excess water dilutes the sauce and makes everything taste dull and watered-down.
  • Add toppings just before serving, not before, or they wilt into the heat and lose their crisp texture that makes this bowl sing.
03 -
  • Keep a bottle of toasted sesame oil in your pantry at all times—it transforms ordinary noodles into something special and keeps for months.
  • If you can't find oyster sauce locally, the dish still tastes wonderful without it; the garlic and soy are really doing the heavy lifting.
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