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Home » Asian » Asian Garlic Noodles

Asian Garlic Noodles

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
December 31, 2021
4.82 from 252 votes


Last Updated December 31, 2021 | 22 Comments

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Asian Garlic Noodles Recipe Pinterest pin image.
Asian Garlic Noodles Recipe Pinterest pin image.

Asian Garlic Noodles is a quick and easy 20-minute noodle stir-fry that’s made using your favorite noodles in a delicious sauce made with garlic, butter, soy sauce, and parmesan cheese. Perfect for anyone who loves garlic!

Shallow bowl filled with noodles smothered in a garlic butter and soy sauce and garnished with grated parmesan cheese and green onions.

Easy Asian Garlic Noodles Recipe

There is so much joy and comfort found in a bowl filled with carbs and sauce. All foods, and food combinations, are great, but slurping up noodles swimming in a salty garlic-buttery sauce is really high up on the list. If you’ve never tried anything like these Asian garlic noodles before, you may be wondering how ingredients like butter, soy sauce, parmesan cheese, and plenty of fresh garlic could possibly come together to actually make something that tastes great. I may not have a scientific answer for you guys, but I’m going to guess it has a lot to do with our love for salty, sweet, and umami flavors which really shine within this recipe.

Also, it’s super quick and easy to make which, for some reason, helps make food taste better. Enjoy it for lunch, dinner, or as a late-night snack. Add some protein – chicken, tofu, shrimp, or drippy fried eggs. Or don’t because these Asian garlic noodles really are so good just as they are.

Recipe Note

This is not a low-sodium recipe and it is meant to taste quite garlicky. Please modify the total amount of soy sauce or garlic if you prefer a more mild sauce.

Overhead image of a shallow bowl filled with noodles smothered in a garlic butter and soy sauce and garnished with grated parmesan cheese and green onions.

How to Make Asian Garlic Noodles

Start by gathering the ingredients. Next, boil a large pot of water to cook your noodles. Some noodles cook quite quickly while others may take up to 8-10 minutes. Check the package directions before getting started so that you can plan accordingly.

As the water comes to a boil, I will usually combine all of the ingredients for the sauce (oyster sauce, soy sauce, dark soy sauce, fish sauce, Worcestershire sauce, sesame oil, brown sugar, and white pepper) in a small bowl. Next, I peel and mince the garlic, grate the parmesan cheese, and chop the green onions.

If you haven’t already, start boiling your noodles. Before draining, reserve a cup of boiling noodle/pasta water. Drain and rinse with cool water.

Now, set a large skillet over medium heat. Melt the butter and add the garlic. Cook for 30 seconds or so, or until the garlic is fragrant and golden (not burnt). Pour in the prepared sauce and bring to a simmer. Immediately add the noodles, remove from heat, sprinkle with grated parmesan cheese, and mix well to combine the noodles with the sauce.

Garnish with red chili flakes, chopped green onions, grated parmesan cheese, and sesame seeds.

Quick Tips

  • I used soba noodles for this recipe. Feel free to use any type of noodle or pasta (including spaghetti noodles). Cook just until al dente so that they don’t become soggy and remember that not all noodles or pasta require the same amount of cooking time.
  • Fresh garlic is the way to go for this recipe, but pre-minced garlic will work if that’s all you have. Use approximately 1 teaspoon of minced garlic per clove of fresh.
  • To thicken the sauce, add some of the reserved noodle water until the desired consistency is reached. If your sauce is too thick, add some water, veggie broth, or chicken stock.

What to Serve with Asian Garlic Noodles?

I usually serve my garlic noodles with a protein like baked salmon, shrimp, tofu, or fried egg. I also like to include a veggie side dish like bok choy, Chinese broccoli, or regular broccoli.

Shallow bowl filled with noodles smothered in a garlic butter and soy sauce and garnished with grated parmesan cheese and green onions with two metal chop sticks half in the noodles.

Love Garlic? Try these recipes,

  • Crispy Garlic Parmesan Wings
  • Garlic Aioli
  • Garlic Parmesan Roasted Potatoes
  • Garlic Roasted Potatoes
  • Rosemary Garlic Chicken Recipe
  • Garlic Butter Boiled Potatoes Recipe (How to Boil Potatoes)

Have you tried making this Asian Garlic Noodles Recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

Shallow bowl filled with noodles smothered in a garlic butter and soy sauce and garnished with grated parmesan cheese and green onions.

Asian Garlic Noodles

4.82 from 252 votes
AuthorAuthor: Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
Asian Garlic Noodles is a quick and easy 20-minute noodle stir-fry that's made using your favorite noodles in a delicious sauce made with garlic, butter, soy sauce, and parmesan cheese. Perfect for anyone who loves garlic!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Dinner, Main Course, Pasta
Cuisine American, Asian
Servings 4 servings
Calories 369 kcal

Ingredients
 
 

  • 8-10 ounces Asian style noodles - see notes
  • 2 tablespoon oyster sauce
  • 2 tablespoon soy sauce
  • 1 tablespoon dark soy sauce - (optional

    )

  • 2 tablespoon fish sauce
  • 2 teaspoon Worcestershire sauce
  • ¼ teaspoon sesame oil
  • 1 tablespoon brown sugar
  • ¼ teaspoon white pepper
  • 4 tablespoon unsalted butter
  • 6 cloves fresh garlic - minced`
  • ⅓ cup Parmesan cheese - grated
  • ¼ cup green onions
  • ½ teaspoon red chili flakes - optional
  • sesame seeds - to garnish

    (optional)

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Instructions
 

  • Cook noodles or pasta to al dente according to package instructions (cooking time will vary). When the noodles are soft, reserve 1 cup of the boiling noodle water and strain. Rinse the pasta with cold water. Set aside.
  • Combine the oyster sauce, soy sauce, dark soy sauce, fish sauce, Worcestershire sauce, sesame oil, brown sugar, and white pepper in a small bowl. Whisk to combine and set aside.
  • Melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant – approximately 30-60 seconds. Add the prepared sauce to the garlic butter and mix well to combine. Bring to a gentle simmer.
  • Add the cooked noodles to the simmering sauce. Gently toss to combine. Remove from heat.
  • To thicken the sauce, add some of the reserved noodle water until desired consistency is reached. If the sauce becomes too thick, add some water, vegetable broth, or chicken broth, as needed.
  • Sprinkle with the grated parmesan cheese, green onions, and red chili flakes. Gently mix to combine.
  • Best served immediately.

Jessica’s Notes

Noodles: I used soba noodles for this recipe. Feel free to use any type of noodle or pasta (including spaghetti noodles). Cook between 8-12 ounces of noodles or pasta. If you prefer your noodles with more sauce, cook closer to 8 ounces.
Serving: This recipe is excellent with cooked shrimp, tofu, chicken, or fried egg.
Leftovers: Keep leftovers stored in the refrigerator for 2-3 days. The sauce will thicken upon cooling, so plan to add at least a couple of tablespoons of water or broth to help loosen things up.
Please note: This is not a low-sodium recipe. It is meant to taste garlicky. Please modify the total amount of soy sauce or garlic if you prefer a more mild sauce. Additionally, this is a Western/Asian fusion recipe heavily influenced by each cuisine (soy sauce/oyster sauce/etc. from Asia and Parmesan cheese from the west).

Nutritional Information

Calories: 369kcal | Carbohydrates: 51g | Protein: 13g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 2156mg | Potassium: 268mg | Fiber: 1g | Sugar: 4g | Vitamin A: 555IU | Vitamin C: 3mg | Calcium: 147mg | Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Asian Garlic Noodles, Garlic Noodles Recipe
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

8.4K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Uncle Daybid says

    August 7, 2023 at 5:03 pm

    5 stars
    Great recipe! I’m Asian and this tasted authentic to me. For me, it was a bit too salty but it was probably because of my brands of sauces. I should’ve eased up on the soy any way and I could always add it in the end or leave it up to the person eating it to do it.

    Overall great recipe!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa says

      August 8, 2023 at 3:35 pm

      Thanks for the great review, kind words, and rating, Daybid 😀

      Reply
  2. S. Bibi says

    July 17, 2023 at 6:51 pm

    5 stars
    This was amazing. Loved all of it!

    Reply
  3. Randy says

    June 20, 2023 at 12:04 pm

    5 stars
    Hi .. Jessica .. I made this last week and decided to add a sauteed red pepper and simply put .. oustanding !! Was asked by my dinner guests for the reciepe .. Now that about says it all !!
    Thanks
    Randy

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa says

      June 21, 2023 at 12:09 pm

      Thanks for the outstanding feedback and rating, Randy 😀

      Reply
  4. randy brown says

    June 9, 2023 at 4:09 am

    Hi Jessica .. please tell me the benefit of adding dark soy sauce to this recipe .. going to make this tonight !!
    Thanks
    Randy

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa says

      June 9, 2023 at 8:59 am

      Dark soy sauce is usually less salty than regular soy sauce and has a sweeter, more full-bodied flavor due to the addition of molasses or caramel and a longer fermentation process. It can add depth and complexity to a dish.

      The consistency of dark soy sauce is thicker due to the added molasses or caramel and the longer aging process. This allows it to cling to food better, providing a nice glaze in dishes.

      Reply
  5. L says

    April 13, 2023 at 7:51 pm

    5 stars
    I modified this a little bit because we were short on soy sauce and green onions. Added a little tomato paste, sliced carrots and shelled edamame. Shockingly good. I rarely comment on recipe blogs. Need to find a lower carb alternative.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa says

      April 14, 2023 at 7:11 am

      Thanks for the shockingly good feedback and rating, L 🙂

      Reply
  6. EG says

    March 14, 2023 at 10:24 am

    4 stars
    Ditch the cheese and add chili oil and it’s so good

    Reply
  7. Matt says

    January 25, 2023 at 8:22 pm

    5 stars
    I have been making this about a month. Family and I love it. I have started making small changes to experiment a bit. Tonight I put 1 and 1/2 tablespoons of gochujang paste into the sauce mix. Turned out sooooo good.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa says

      January 26, 2023 at 8:52 am

      Thanks for the good feedback and rating, Matt 😀

      Reply
  8. Colin says

    January 11, 2023 at 11:51 am

    5 stars
    Definitely will make this again!

    Reply
  9. Mary says

    November 3, 2022 at 11:43 am

    5 stars
    Fantastic recipe! We love love love them!

    Reply
  10. Tina says

    September 25, 2022 at 1:08 pm

    5 stars
    Loved this , easy and super goooood

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa says

      September 25, 2022 at 1:48 pm

      Thanks for the super good feedback and rating, Tina 🙂

      Reply
  11. Mat says

    September 22, 2022 at 5:10 pm

    5 stars
    Awesome!!!

    Reply
  12. Keirston Candler says

    September 3, 2022 at 3:36 pm

    5 stars
    Completely obsessed with this meal. Has anyone attempted it with shirataki noodles? We are low carb right now and craving this dish

    Reply
  13. Victoria says

    May 10, 2022 at 10:52 pm

    5 stars
    This recipe was super easy and more delicious than I was expecting. I made two batches of the sauce and sautéed tofu and veggies with one batch and put the pasta in the other and than combined. Definitely will make again!

    Reply
  14. Mary Mehan says

    May 8, 2022 at 8:16 pm

    5 stars
    I tried this for dinner tonight, my son and I both enjoyed it greatly.
    Thank you. Mary

    Reply
  15. Arti Vyas says

    January 4, 2022 at 8:14 am

    What can i use instead of fish and oyster sauce?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa says

      January 4, 2022 at 9:04 am

      Usually, I would recommend substituting fish sauce for the oyster sauce, or vise versa. If you are looking to substitute both, you can try soy sauce and hoisin sauce – but I have not tried those substitutions in this dish.

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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