Asian Garlic Noodle Bowl (Printable)

Tender noodles in a rich garlic-butter sauce with soy, sesame, and fresh garnishes for a quick meal.

# 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 (optional)
06 - 1 tbsp oyster sauce or mushroom oyster sauce for vegan (optional)
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)

# Method:

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

# Expert Advice:

01 -
  • It comes together faster than you can order takeout, yet tastes like you've been cooking for hours.
  • The sauce clings to every strand with this glossy, buttery richness that feels indulgent but stays light.
  • You can throw almost anything into the bowl—leftover vegetables, a protein, even an egg—and it just works.
02 -
  • Don't walk away once the garlic hits the pan—the line between fragrant and burnt is maybe thirty seconds, and burnt garlic tastes bitter and bitter ruins everything.
  • The sauce will seem thin until the noodles absorb it, which they do almost immediately; trust this process and don't add liquid thinking something's wrong.
03 -
  • Cook your noodles in salted water like you're cooking pasta; it seasons them from the inside out and changes everything about the final bowl.
  • If your sesame oil tastes harsh or sharp, you might have heat-damaged it; buy a fresh bottle from somewhere with good turnover, store it in a cool place, and use it within a year.
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