Garlic Noodles Recipe

Bring water to a boil

In a large pot, bring 4 cups of water to a rolling boil. Stir in 1 tablespoon of salt.

Cook pasta

Add 12 oz spaghetti or egg noodles and cook according to package instructions until just al dente (usually 8–10 minutes). Stir occasionally to prevent sticking.

Reserve cooking water & drain

Before draining, scoop out and reserve 1/2 cup of the starchy pasta cooking water. Drain the pasta and set aside briefly.

Heat butter and oil

In a large skillet over medium heat, add 6 tablespoons unsalted butter and 1 tablespoon olive oil. Heat until butter is melted and begins to foam but not brown (about 1–2 minutes).

Cook garlic

Add 6 cloves finely minced garlic to the skillet. Sauté gently, stirring constantly, until fragrant and just beginning to turn golden at the edges (about 45–60 seconds). Avoid browning the garlic to prevent bitterness.

Add seasoning

Stir in 1 tablespoon soy sauce, 1 teaspoon oyster sauce (if using), 1 teaspoon granulated sugar, 1 teaspoon freshly ground black pepper, and 1 teaspoon red pepper flakes. Cook together for 20–30 seconds to marry the flavors.

Combine with pasta

Add the drained pasta to the skillet. Toss to coat thoroughly with the garlic butter sauce. If the pasta seems dry, add the reserved 1/2 cup pasta water a few tablespoons at a time until the sauce becomes glossy and clings to the noodles (you may not need the full 1/2 cup). Continue tossing for 1–2 minutes over low heat so the noodles absorb the sauce.

Finish with cheese and lemon

Remove the skillet from heat. Stir in 3 tablespoons freshly grated Parmesan cheese and 1 teaspoon fresh lemon juice (optional) until the cheese is melted and the sauce is silky. Taste and adjust seasoning — add a pinch of salt if needed.

Plate and garnish

Divide the garlic noodles between 3–4 plates (servings). Top each portion with a sprinkle of additional Parmesan if desired and 2 tablespoons finely chopped fresh parsley. Serve immediately while hot.