Asian Garlic Noodle Bowl (Printable version)

Tender noodles in a savory garlic-butter and soy sauce, topped with sesame seeds and fresh garnishes. Ready in just 25 minutes.

# What You Need:

→ 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, for color and depth)
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)

# How to Make It:

01 - Cook the noodles according to package instructions until al dente. Drain and set aside.
02 - In a large skillet or wok, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.
03 - Stir in the soy sauce, dark soy sauce, oyster sauce (if using), sesame oil, and sugar. Mix well to combine.
04 - Add the cooked noodles to the skillet. Toss thoroughly to coat the noodles evenly in the sauce.
05 - Continue to stir-fry for 1–2 minutes until the noodles are heated through and glossy.
06 - Remove from heat. Divide the noodles among serving bowls.
07 - Top with green onions, toasted sesame seeds, chili, cilantro, bean sprouts, and carrots as desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under thirty minutes, which means dinner can be real food, not resignation.
  • The garlic-butter sauce clings to every strand like it was made for each other, making even plain noodles taste like you spent hours on it.
  • It's endlessly flexible, so you can build it exactly how you want without feeling like you're breaking the rules.
02 -
  • Don't walk away when the garlic is in the butter, even for ten seconds, because the line between fragrant and burnt is thinner than you think.
  • Toasted sesame oil is not a cooking oil, it's a finishing oil, so add it at the very end where it can shine and taste like itself.
03 -
  • Toast your own sesame seeds in a dry pan for thirty seconds if you can, because the difference between raw and toasted is the difference between background and presence.
  • Use a wok if you have one, but a large skillet works just as well, the real magic is in the toss and the heat, not the equipment.
Return