Garlic Noodles Recipe

Bring a large pot of water to a vigorous boil. Add 1 tablespoon kosher salt to the water.

Add 12 oz spaghetti or egg noodles and cook until just shy of al dente according to package instructions (usually 8–10 minutes for spaghetti, 3–5 minutes for fresh egg noodles). Reserve 1 cup of pasta cooking water, then drain the noodles and set aside.

Roughly chop 2 tablespoons fresh parsley and grate 1 cup Parmesan. Toast 1 teaspoon sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant, if using. Keep these ready for finishing.

In a wide skillet or sauté pan large enough to hold the cooked noodles, heat 1 tablespoon extra-virgin olive oil and 2 tablespoons unsalted butter over medium heat until butter melts and begins to foam.

Reduce heat to medium-low. Add the finely minced garlic (8 cloves) and gently cook, stirring constantly, until fragrant and just starting to turn pale golden — about 1 to 1½ minutes. Do not let the garlic brown or it will taste bitter.

Increase heat to medium and pour in 1 cup chicken or vegetable stock, scraping up any browned bits from the pan. Add 2 tablespoons light soy sauce, 1 teaspoon oyster sauce (if using), 1 teaspoon granulated sugar, and 1 teaspoon fish sauce (if using). Stir to combine and bring the liquid to a gentle simmer.

Whisk together 1 teaspoon cornstarch and 2 teaspoons cold water to make a smooth slurry. Slowly stir the slurry into the simmering sauce and cook 1–2 minutes until the sauce slightly thickens and becomes glossy. Taste and adjust seasoning: add up to 1/2 teaspoon more soy or a pinch of salt if needed.

Turn the heat to low and add the remaining 4 tablespoons unsalted butter, one tablespoon at a time, stirring after each addition until fully melted and emulsified into the sauce. This creates a rich, silky garlic butter sauce.

Add the drained noodles to the pan. Toss continuously with tongs or two forks to coat the noodles thoroughly with the sauce. If the sauce feels too thick or the noodles are dry, add reserved pasta water a few tablespoons at a time (up to 1/2 cup) until you reach a glossy, clingy consistency.

Stir in 1 cup grated Parmesan and 2 tablespoons chopped parsley so it melts into the sauce and helps bind everything together. Season with 1/2 to 1 teaspoon freshly ground black pepper to taste. Toss again until evenly distributed.

Transfer the garlic noodles to a serving platter or divide among plates. Sprinkle additional Parmesan, chopped parsley, and toasted sesame seeds on top if desired. Serve immediately.