Asian Garlic Noodles
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!
Servings: 4 servings
Calories: 369kcal
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)
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.
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).
Nutrition
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
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.
Copyright © 2024 The Forked Spoon