Garlic Noodles Recipe

Boil pasta

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz spaghetti or thin egg noodles and cook until just shy of al dente (about 8–9 minutes for spaghetti, follow package for egg noodles). Stir occasionally to prevent sticking.

Reserve 1/2 to 3/4 cup (120–180 ml) of the starchy pasta cooking water, then drain the noodles and set aside.

Prep ingredients

Finely mince 6 cloves garlic. Measure out butter, oil, sauces, and stock. Have reserved pasta water nearby.

Heat a large wide skillet or wok over medium heat. Add 1 tablespoon neutral oil and 6 tablespoons unsalted butter. Swirl until butter melts and begins to foam but not brown (about 1–2 minutes).

Add the minced garlic to the pan and sauté, stirring constantly, until fragrant and just beginning to turn golden (about 45–75 seconds). Do not let the garlic burn; if it browns quickly, lower the heat.

Stir in 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon granulated sugar. Mix for 20–30 seconds to dissolve the sugar and combine flavors.

Pour in 60 ml chicken or vegetable stock (or 2–3 tablespoons reserved pasta water) and bring to a gentle simmer. Add 1 teaspoon toasted sesame oil, 1/4 teaspoon crushed red pepper flakes, and 1/4 teaspoon freshly ground black pepper. Taste the sauce and adjust seasoning; add more soy or a pinch of salt if needed.

If sauce seems thin, simmer 30–60 seconds to reduce slightly; if too thick, add a tablespoon of reserved pasta water at a time to loosen.

Add the drained noodles to the skillet with the garlic butter sauce. Toss vigorously with tongs or two forks to coat the noodles thoroughly. Cook together over medium heat for 1–2 minutes so the pasta absorbs the sauce. If needed, add 1–3 tablespoons reserved pasta water to help emulsify the sauce and create a silky coating.

Stir in 1/2 cup grated Parmesan or Pecorino if using, tossing until melted and evenly distributed. Adjust seasoning with kosher salt to taste.

Remove from heat and finish with 3 tablespoons thinly sliced scallions, 2 tablespoons chopped cilantro or parsley (if using), and a squeeze of 1 teaspoon fresh lemon juice for brightness. Give a final toss.

Serve immediately, garnished with extra scallions and more grated cheese at the table.