Asian Garlic Noodles
Updated: May 20, 2022
This is one of our favorite recipes. Asian Garlic Noodles. This dish is an easy-to make noodle stir-fry that utilizes lots of fresh garlic. If you have the ingredients ready, this savory dish can be made in less than 20 minutes. There is so much happiness and solace found in a bowl of garlic noodles. Slurping up these savory noodles bathed in a beautiful garlic-buttery sauce is a really amazing experience of nutriment, sustenance, and cusine. Garlic Noodles are an absolutely addictive dish that you’ll want to make again and again.
WHAT ARE GARLIC NOODLES ?
Garlic noodles are considered an "Asian and Western Fusion Stir Fry", combining ingredients like butter, sugar, garlic, Parmesan cheese, soy sauce, oyster sauce, and sesame oil. The secret ingredient here is garlic. The garlic noodles are pretty simple to prepare. The results are a tasty bowl of beautiful noodles with salty explosions of garlic, umami and richness. The soy sauce and oyster sauce are melded together with the butter and parmesan cheese to create a symphony of flavors. it’s delectable, divine, ambrosial, nutty, salty, savory, and delicious. You can use different types of protein or make this recipe 100% vegetarian. Try using shrimp, pork, tofu or even beef. You may not have all of the ingredients you need right now, so make a list of what you need. Let's get started with the list of key ingredients you will need.
NOODLES (about 8 ounces)
Spaghetti Noodles, or Angel Hair Pasta, or Wheat Noodles, or Egg Noodles, or Homemade Noodles, or Spinach Noodles, or Chickpea Noodles, or Rice Noodles
There are a lot of options here. You can use thin spaghetti noodles or angel hair pasta. You could use Chinese egg noodles (fresh or dried) or regular wheat noodles. You can make your own noodles. This really makes the dish sing. Egg noodles are easy to make from scratch using flour, eggs, and salt. A pasta roller helps make this an easy task. We'll add 1 Tbsp of olive oil to the cooked and drained noodles to prevent them from sticking together.
4 Tbsp butter
1-2 tsp soy sauce (don't add too much. You can always add more after the dish is fully prepared).
1 tsp of sesame oil
2 Tbsp oyster sauce
2-3 Tbsp Sugar. Brown Sugar or Palm Sugar.
1-2 tsp of salt (add to the pasta water when cooking the pasta)
5+ large garlic cloves. Crushed, minced, and cut into very small pieces.
(try to refrain from using powdered garlic here. Fresh hardneck garlic is best!)
(optional: honey-roasted peanuts)
Fresh Parsley, Cilantro, or Basil
Shrimp, Tofu, chicken, beef, pork, duck, seafood or wild game. Prepare the protein in advance by cooking using the package instructions.
Try adding broccoli, green peas, snow peas, egg, red, yellow or green bell peppers, or even Edamame.
Gather your ingredients.
Select the protein, or not. Cook the protein based on package instructions. Set aside.
Add 1-2 tsp salt to a pot of water. Bring a large pot of water to a boil and cook the noodles according to the package directions (boil for 7-10 minutes). Drain the cooked noodles in a colander. Add a drizzle of olive oil to the noodles and mix to prevent them from sticking together. Set aside.
In a seasoned Wok (or skillet), gently melt the butter on low heat. Add the oyster sauce, palm sugar (or brown sugar), soy sauce, and sesame oil to a bowl.
Stir to melt the sugar and to combine the ingredients. As an option, try adding 1 tsp of anchovy paste and 1 Tbsp Tamarind paste for a beautiful flavor addition. Tamarind paste is made from the tamarind fruit and is sweet and sour.
Mince the garlic. Add the garlic to the sauce and sauté until they are soft and fragrant (less than two (2) minutes).
Remove the Wok (or skillet) from the heat. Add the drained pasta into the sauce mixture and gently toss the noodles until they are coated with the sauce.
Gently incorporate the cooked protein and/or vegetables.
Sprinkle the entire dish with Parmesan Cheese. Optional: Sprinkle fresh Parsley, Cilantro, Basil, and/or honey-roasted peanuts.
TIPS FOR MAKING THE RECIPE
Cook the pasta "slightly" al-dente. That’s because you’ll be tossing it with the sauce and shrimp for 2-3 minutes after it’s done cooking.
Don't add too much soy sauce into the sauce. You can always add more soy sauce when the dish is fully prepared.
Prepare your protein advance in advance. If starting with frozen shrimp, thaw it in cold water and make sure to dab it dry.
Be careful not to overcook the protein. Beef, shrimp, and the chicken needs to be cooked thoroughly, but not overcooked. Keep in mind that shrimp only require a few minutes of cooking and if you overcook them they will get chewy. Cook until they are opaque pink in color.
Use milk instead of pasta water for a more creamy texture. Milk is a great option for pasta water. If you use 2% or Whole Milk, the pasta will rehydrate and cook slower because of the fat contained in the milk. Since you'll be cooking the pasta on medium heat to keep the milk from scalding, it will take you at least twice as much to cook the pasta than if you used lightly salted water.
Add a splash of lemon juice or lime juice to the cooked pasta to add a sparkle to the flavor.