Easy Garlic Noodles | Quick Weeknight Dinner

Garlic is the whole point of the best garlic noodles: fresh cloves, finely minced, cooked just until golden so they turn sweet and nutty instead of sharp or bitter.

With butter, soy sauce, and a touch of oyster sauce, this noodle dish comes together in the time it takes to boil water. Make a batch tonight and keep the method close for the next time a noodle craving hits.

About the Main Ingredient

Garlic makes or breaks this dish, so the way you handle it matters more than any other step. Mince it fresh by hand or with a garlic press; the jarred, pre-minced kind tastes flat and often turns bitter fast in hot butter. Cook it over medium-low heat, stirring constantly, until it turns pale gold and smells toasty and sweet, about 2 to 3 minutes. Push it too far and it goes brown and sharp, which will throw off the whole pan. Low heat and constant movement are the two things standing between fragrant garlic noodles and a scorched, bitter mess. Taste a shred of garlic once it's golden; if it tastes nutty, not harsh, it's ready for the sauce.

What You Need for Garlic Noodles: Ingredients

• Spaghetti or lo mein noodles: The base of the dish. Either works, or swap in fresh Chinese egg noodles for a chewier bite.
• Unsalted butter: Carries the garlic flavor and gives the sauce its richness. Salted butter works too; just cut back on added soy sauce.
• Fresh garlic: The star here. Use at least 8 to 10 cloves, minced fine, not the jarred version.
• Soy sauce: Brings salt and deep umami color. Tamari is a fine gluten-free swap.
• Oyster sauce: Adds body and a slight sweetness. Vegetarian stir-fry sauce or hoisin sauce can stand in if you prefer.
• Brown sugar: Balances the salty sauce with a little caramel sweetness.
• White pepper: Gives background heat without the visible flecks of black pepper; black pepper works in a pinch.
• Green onions and parmesan: Garnish that adds freshness and a salty finish; skip the cheese for a dairy-light version.

Find exact amounts in the recipe card below.

Garlic Noodles Step by Step

1. Cook the noodles in well-salted boiling water until just shy of al dente, then scoop out a cup of the starchy pasta water before draining.
2. Mince the garlic very fine while the water comes up to a boil, so it's ready to go the moment the pan is hot.
3. Build the sauce by melting butter with a splash of oil in a large skillet, then add the garlic and cook low and slow until golden, about 2 to 3 minutes.
4. Stir in soy sauce, oyster sauce, and brown sugar, letting it bubble for 30 seconds until it smells rich and slightly caramelized.
5. Toss the drained noodles straight into the skillet, using tongs to coat every strand, adding a splash of reserved pasta water if the sauce looks tight.
6. Finish with green onions and parmesan, then serve the garlic noodles right away while they're glossy and warm.

Storage and Reheating

Store leftover garlic noodles in an airtight container in the fridge for up to 3 days. Freezing is possible for up to 1 month, though the texture softens; thaw overnight in the fridge before reheating. Warm them in a skillet over medium heat with a splash of water or broth, stirring for 3 to 4 minutes, or microwave in 30-second bursts until hot.

Serving Ideas

These garlic noodles work as a side next to Easy Garlic Butter Chicken Skillet or grilled shrimp, or as a light main topped with a fried egg. They're also good alongside Sheet Pan Chicken Sausage and Veggies with Maple Dijon for a sheet-pan-plus-noodles dinner, or served cold the next day with extra green onion.

Tips for Success

• Use fresh garlic, not jarred. Jarred garlic burns faster and tastes dull once cooked.
• Keep the heat at medium-low while the garlic cooks; it should turn golden slowly, never dark brown.
• Save the pasta water. A splash loosens the sauce and helps it coat the noodles evenly instead of pooling at the bottom.
• Toss noodles immediately after draining, while they're still hot enough to soak up the sauce.
• Taste before serving. If it tastes flat, a little more soy sauce or a squeeze of lime wakes it up.

Common Questions About Garlic Noodles

Can I use a different type of noodle?

Yes. Spaghetti, lo mein, or fresh egg noodles all work well; just cook according to the package directions and drain just before al dente.

Can I double this recipe?

Yes, double every ingredient and use a large skillet or wok so the noodles have room to toss evenly without steaming.

Can I make garlic noodles ahead of time?

They're best fresh, but you can mince the garlic and mix the sauce ingredients a day ahead, then cook the noodles and finish the dish right before serving.

Easy Garlic Noodles

Quick garlic noodles made with golden garlic butter, soy sauce, and oyster sauce, ready in about 20 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 420

Ingredients Method

Ingredients

  

• 12 oz spaghetti or lo mein noodles
• 6 tablespoons unsalted butter
• 10 cloves garlic finely minced
• 1 tablespoon vegetable oil
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon white pepper
• 2 green onions thinly sliced
• 1/4 cup grated parmesan cheese (optional)

Method

 

1. Boil the noodles: Cook the spaghetti or lo mein noodles in well-salted boiling water until just shy of al dente, about 1 minute less than the package directions. Reserve 1 cup of the starchy pasta water before draining.
2. Mince the garlic: While the water heats, mince the garlic very fine by hand or with a garlic press. Fine, even pieces cook evenly and turn golden instead of burning in spots.
3. Mix the sauce: In a small bowl, stir together the soy sauce, oyster sauce, brown sugar, and white pepper until the sugar dissolves. Set this sauce aside near the stove.
4. Melt butter and oil: In a large skillet over medium-low heat, melt the butter with the vegetable oil until it foams gently. The oil helps keep the butter from browning too fast.
5. Cook garlic low and slow: Add the minced garlic and cook over medium-low heat, stirring constantly, for 2 to 3 minutes until it turns pale gold and smells toasty. Watch closely, since garlic can go from golden to burnt in seconds.
6. Add the sauce: Pour the soy sauce mixture into the skillet with the garlic and let it bubble for about 30 seconds, until slightly thickened and fragrant. Lower the heat if it starts to spatter.
7. Toss in the noodles: Add the drained noodles directly to the skillet and toss with tongs until every strand is coated in the glossy garlic sauce. This takes about 1 to 2 minutes over medium-low heat.
8. Loosen with pasta water: If the noodles look dry or clumpy, add 2 to 3 tablespoons of the reserved pasta water and toss again until the sauce turns silky and clings evenly.
9. Garnish and serve: Remove the skillet from the heat and stir in the sliced green onions and parmesan, if using. Serve the garlic noodles immediately while hot and glossy.

You Might Also Like

• Cheesy Garlic Butter Beef and Bowtie Pasta: another garlic butter pasta, richer and cheesier for a heartier dinner.
• Boursin Pasta with Creamy Garlic Sauce: a creamy garlic pasta if you want something silkier than this version.
• Thai Peanut Noodles with Rotisserie Chicken: a different noodle direction with peanut sauce and shredded chicken.
• Easy Slow Cooker Beef Chili Recipe | Cozy Family Dinner: a good hands-off main to pair with a small side of these noodles.