Garlic Noodles Recipe

Bring a large pot of water (about 3 cups per 12 oz noodles) to a rolling boil and add 1 tsp kosher salt.

Add the egg noodles and cook until just al dente according to package directions (fresh 2–3 minutes, dried 5–7 minutes). Stir gently to prevent sticking.

Reserve 1/3 cup of the cooking water, then drain the noodles and toss lightly with a little oil if desired to prevent clumping. Keep warm.

In a large sauté pan or wok over medium-low heat, add the butter and neutral oil. The oil raises the smoke point so garlic won't burn quickly.

When the butter is melted and shimmering, add the finely minced garlic. Cook slowly, stirring constantly, for 2–3 minutes until very fragrant and just golden (do not let it brown or burn). If garlic begins to brown too quickly, lower heat.

Stir in the light soy sauce, oyster sauce, fish sauce, sugar, and Shaoxing wine. Mix to combine and let the sauce simmer gently for 30–45 seconds.

Add the hot chicken or vegetable stock and white pepper, bring the sauce to a gentle simmer so flavors meld for another 30 seconds. Taste and adjust seasoning — add a touch more soy for saltiness or a pinch more sugar if too salty.

If the sauce seems too thick, loosen with a tablespoon or two of reserved noodle cooking water; if too thin, simmer another 20–30 seconds to reduce slightly.

Add the drained noodles to the pan with the garlic sauce and toss vigorously over medium heat to coat evenly. Use tongs or two spatulas to fold and toss so noodles absorb the sauce, about 1–2 minutes.

If noodles look dry, add up to the reserved 1/3 cup cooking water, a tablespoon at a time, until the noodles are glossy and saucy but not soupy.

Stir in 1/2 teaspoon toasted sesame oil and most of the sliced scallions (reserve a pinch for garnish). Toss once more for 15–20 seconds.

Remove from heat. Plate the noodles and finish with a light dusting of grated Parmesan or Pecorino if using, sprinkle with reserved scallions, and a crack of fresh black pepper. Add chili flakes or fresh chiles to taste.