Garlic Noodles Plain Recipe

Boil pasta

Bring 4 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz pasta and cook uncovered until al dente (follow package guidance, typically 8–10 minutes for spaghetti, slightly less for fresh egg noodles). Reserve 1/2 cup of the starchy pasta water, then drain the pasta and set aside.

Prepare sauce base

While the pasta is boiling, finely mince 6 cloves garlic. In a large skillet or wok over medium heat, add 1 tablespoon neutral oil and 4 tablespoons unsalted butter. When the butter is melted and begins to foam (do not let it brown), add the minced garlic.

Sauté garlic gently for 30–60 seconds until fragrant but not browned. Browning will make the garlic bitter; lower the heat if it starts to color.

Stir in 1.5 tablespoons soy sauce, 1 teaspoon oyster sauce (if using), 1/2 teaspoon granulated sugar, and 1/4 teaspoon freshly ground black pepper. Add 1/4 cup chicken or vegetable stock (or use reserved pasta water) to loosen the sauce and emulsify with the butter. Bring the mixture to a gentle simmer for 30 seconds.

Taste the sauce and adjust seasoning: add a pinch of salt only if needed, remembering soy sauce is salty.

Combine noodles and sauce

Add the drained pasta directly to the skillet with the sauce. Over medium-high heat, toss or gently stir to coat the noodles thoroughly. If the sauce seems dry or too thick, add reserved pasta water a tablespoon at a time until you reach a glossy, silky coating (usually 2–4 tablespoons). Cook 1–2 minutes more so the pasta absorbs the flavors.

Stir in 1/4 cup grated Parmesan or Pecorino if using, and 1/2 teaspoon toasted sesame oil if using. Continue tossing until cheese is melted and the sauce clings to the noodles.

Turn off the heat. Taste and adjust: add additional soy sauce or a pinch of salt if needed. Sprinkle sliced green onions and toasted sesame seeds over the top and toss gently.

Serve immediately while hot.