Asian Garlic Noodle Bowl (Printable)

Savory noodles in garlic-butter sauce with soy and sesame. Quick, flavorful, and vegetarian-friendly.

# 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
03 - 5 cloves garlic, finely minced
04 - 2 tbsp soy sauce
05 - 1 tbsp dark soy sauce
06 - 1 tbsp oyster sauce or mushroom oyster sauce
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
12 - Fresh cilantro leaves
13 - 1 cup bean sprouts
14 - 1 small carrot, julienned

# Preparation steps:

01 - Cook noodles according to package directions until al dente. Drain thoroughly and set aside.
02 - Melt butter in a large skillet or wok over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant and lightly golden, taking care not to burn.
03 - Pour in soy sauce, dark soy sauce, oyster sauce, sesame oil, and sugar. Whisk until fully combined and sugar dissolves.
04 - Add cooked noodles to the skillet. Toss vigorously with tongs or chopsticks until evenly coated in the glossy sauce.
05 - Continue stir-frying for 1–2 minutes until noodles are heated through and develop a glossy sheen.
06 - Remove from heat. Divide among serving bowls and top with green onions, sesame seeds, chili, cilantro, bean sprouts, and carrots as desired.

# Expert advice:

01 -
  • The sauce creates this glossy coating on each noodle that somehow makes you feel like youre enjoying restaurant-quality food while wearing pajamas.
  • Its infinitely customizable – Ive made it for my vegan friend with plant butter, for my protein-obsessed brother with chicken added, and for myself at midnight with whatever vegetables were in my fridge.
02 -
  • Never rinse your noodles after cooking – I made this mistake once and ended up with sauce that wouldnt cling to the slippery strands.
  • The sauce might look thin in the pan but it thickens dramatically as it cools, so err on the side of a looser consistency.
03 -
  • If your sauce breaks or looks oily, add a tablespoon of the starchy pasta water and whisk vigorously – the starch acts as a natural emulsifier that brings everything back together.
  • For extra flavor depth, toast your sesame seeds in a dry pan until golden before sprinkling them over your finished dish – the difference in aroma is remarkable.
Go back