Garlic Noodles Recipe

Boil noodles

Bring 2 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 8 oz dry spaghetti or egg noodles and cook uncovered until just shy of al dente (follow package times minus 1–2 minutes). Reserve 120 ml (1/2 cup) of the cooking water, then drain the noodles and set aside.

Prep sauce

While the noodles cook, combine 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, 60 ml broth, 1 teaspoon sesame oil, and 1 teaspoon white pepper in a small bowl and stir until sugar dissolves. Have grated Parmesan and garnishes ready.

Cook garlic

Heat a large wide skillet or wok over medium heat. Add 4 tablespoons unsalted butter and 1 teaspoon neutral oil (oil raises the butter's smoke point). When butter is melted and just beginning to foam, add 6 finely minced garlic cloves. Stir constantly and cook 30–60 seconds until very fragrant and just turning pale gold (do not brown).

Finish sauce in pan

Pour the prepared sauce mixture into the skillet with the garlic. Increase heat to medium-high and simmer briefly (15–30 seconds) to meld flavors. If sauce reduces too quickly, add a tablespoon or two of the reserved pasta water to loosen.

Toss noodles in sauce

Add the drained noodles to the skillet. Toss or use tongs to combine thoroughly so each strand is coated. If the noodles look dry, add reserved cooking water 1–2 tablespoons at a time until the sauce clings and the noodles are glossy (you will likely use 2–4 tablespoons). Taste and adjust: add up to 1 more tablespoon soy sauce for saltiness or a pinch more sugar if needed.

Finish seasoning

Turn off the heat and stir in 2 tablespoons grated Parmesan, if using, for richness (optional). Drizzle an additional 1/2 teaspoon sesame oil if desired. Taste and add 1/4 teaspoon black or white pepper if you want more heat.

Serve

Transfer garlic noodles to bowls or a serving plate. Garnish with 2 tablespoons chopped scallions and 1 teaspoon toasted sesame seeds. Serve immediately while hot.