These sweet, salty, and rich Garlic Noodles are an absolutely addictive dish that you’ll want to make again and again. Serve them as the bed for glazed meat, like my Sticky Soy Ginger Glazed Chicken, Honey Sriracha Tofu, or simple stir-fried vegetables. With a super short ingredient list of pantry staples, this delicious garlic noodles recipe will become a staple in your menu.
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See this recipe used in my weekly meal prep.
Where Do I Find Oyster Sauce?
Oyster sauce can be found in the International aisle of most major grocery stores (look near hoisin sauce). If you can’t find it there, it’s worth it to seek out an Asian market, where oyster sauce is likely to be much less expensive than in chain grocery stores.
What Can I Use in Place of Oyster Sauce?
I personally feel that the salty rich flavor of the oyster sauce makes this dish what it is and I wouldn’t suggest substituting it. That being said, several readers have said they’ve used hoisin sauce, which is much sweeter, and have enjoyed the results. Substitute the oyster sauce in this garlic noodles recipe at your own risk.
What Else Can I Add to Garlic Noodles?
This is a great base recipe to which you can add all sorts of other ingredients! Garlic noodles are great as a side dish, but you can add protein and vegetables to make it a meal. Try adding some Teriyaki Chicken or Honey Sriracha Tofu on top, or check out my Garlic Noodles with Beef and Broccoli for some inspiration.
Looking for a spicy noodle recipe? Check out my Spicy Sriracha Noodles!
Quick & Easy Garlic Noodles
Servings 4Ingredients
- 8 oz angel hair pasta ($0.54)
- 4 cloves garlic ($0.24)
- 1/2 bunch green onions ($0.35)
- 4 Tbsp butter ($0.50)
- 2 tsp soy sauce ($0.20)
- 2 Tbsp brown sugar ($0.05)
- 1 tsp sesame oil ($0.40)
- 2 Tbsp oyster sauce ($0.26)
Instructions
- Add the oyster sauce, brown sugar, soy sauce and sesame oil to a bowl and stir until combined.
- Bring a large pot of water to a boil and cook the noodles according to the package directions (boil for 7-10 minutes). Drain the cooked noodles in a colander, then set aside.
- While the pasta cooks, mince the garlic and slice the green onions. Melt the butter in a large skillet over medium-low heat. Once the butter is melted and bubbly, add the garlic and onions (save a few for garnish) and sauté until they are soft and fragrant (1-2 minutes).
- Remove the skillet from the heat. Add the drained pasta and oyster sauce mixture to the skillet, and stir well to coat the pasta. If your pasta is stiff or sticky making it hard to stir, sprinkle a small amount of hot water over the pasta to loosen it up. Garnish the pasta with any reserved sliced green onions, then serve.
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Nutrition
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How to Make Garlic Noodles – Step by Step Photos
Mix the easy noodle sauce before you begin. In a small bowl stir together 2 Tbsp oyster sauce, 2 Tbsp brown sugar, 2 tsp soy sauce, and 1 tsp toasted sesame oil. Stir until combined.
Bring a large pot of water to a boil and cook the pasta according to the package directions. Drain and set aside. While the pasta is cooking, mince four cloves of garlic and slice about four green onions (1/2 bunch).
Heat 4 Tbsp of butter in a large skillet over medium-low heat. Once melted, add the minced garlic and most of the sliced green onions (save a few for garnish). Sauté the garlic and green onions until soft and fragrant (1-2 minutes).
Remove the skillet from the heat, then add the cooked and drained pasta and the prepared sauce.
Toss the ingredients in the skillet until the pasta is evenly coated with sauce. Garnish the garlic noodles with the reserved green onions and serve.
This easy Garlic Noodles Recipe is totally addictive… BEWARE.
holy fuck that was good, used fettuccine instead of angel hair
I want to learn how to cook
Totally delicious!
I have made this so many times. I used less sugar and more garlic. When I don’t have green onions I have substitute them with red onions that are cooked until transparent, not caramelized. I made it for a pasta class last weekend. Everyone loved it, is always a success.
Absolutely love this recipe! I always add way more garlic and it’s a bit sweet for my liking so I more than half the sugar. Totally addicting and I can’t wait to make this again. Would also highly recommend making this with Trader Joe’s Thai wheat noodles. Those absorb the flavor soooo well.
These were so easy and tasted incredible!! We’ll definitely be making these again!!
❤️
This is a staple. We make it with grilled teriyaki chicken thighs.
We made this and added raw shrimp when we got to the butter step. It was UNBELIEVABLE! * chefs kiss*
I make this recipe often it is so tasty
This is our go to recipe. My son’s girlfriend said it was too sweet, so I made it different the next time. I had to add more sugar because it tasted better the 1st I made it. To each his own, the sweet makes it for me. I prefer this over garlic noodles at a restaurant any day!! I’d give you more stars if I could.
Over all good.. but too sweet for me as well. Maybe add a lil sweet soy instead.
This is really good. I can’t use the oyster sauce so I use teriyaki sauce instead. If I use a sweeter teriyaki I cut down on the brown sugar. But really… great recipe.
I’ve tried these with Spaghetti Pasta Noodles and Udon Noodles. I prefer the Spaghetti Pasta. I don’t normally leave comments but these garlic noodles were sooooo good.
I agree w the others. Half the amount of sugar (1TBS) and the dish is just the right amount of semi-sweet/garlic goodness. Also add some crushed reds on top.
I double the recipe for the sauce specifically and have a jar in the fridge at the ready anytime I want to whip them up.
I love this and make it regularly now. Thank you!
how long do you think the sauce would keep in the fridge?
Super tasty. Enjoyed by everybody.
Used spaghetti, doubled the recipe, cut the sugar in half, added some pepper flakes. The amount of butter can be cut by at least 1/4 for sure. I used a head of green garlic (which is milder) and a few regular cloves too.
Bookmarked!
*green garlic is young garlic, not yet mature. Kinda like a green onion to a full onion. Mine had gotten to starting to form the bulbs stage.
Hello! For vegetarians, substituting oyster sauce with Lee Kum Kee Stir-Fry sauce would be the closest match, not hoisin. The stir-fry sauce is a mushroom based sauce and is meant to mimic the savory umami of oyster sauce.
Was told about this by a work colleague. She told me her mum adds snow peas, broccoli (carrot?) and cream. Did this and was absolutely amazing! Adults and kids equally loved it. Definitely a staple
This recipe turned out perfect! Unlike other reviewers, I did not find it too sweet at all (and I am a savory, not sweet, person). I thought it had a great balance of flavor and paired well with the honey-soy chicken dish I made.
Holy smokes! Hubby LOVED this! I even used left over egg noodles instead of angel hair. I’m going to try the beef and broccoli version later this week , but will use snow peas instead of broccoli.
Made this recipe it was absolutely delicious. Based upon other reviews and the fact I’m not a big fan of sugar, I reduced it by half. Noodles were perfectly seasoned and so tasty. Definitely a winner, thanks Beth!
These were delicious! I listened to the comments about the sugar and added a little less than half. Woke up this morning to no leftovers. Oh well, guess I’ll have to make them again. Quick, easy and yummy.
Same comment ; just a tad too sweet, so I’ll adjust the recipe. But a great starter recipe ti add on to, and I love that I can use leftover pasta and vegetables to make this into an entirely “new” meal.
Made this tonight with broccoli and carrots. Simple and satisfying! Thanks for a great recipe. My whole family enjoyed it.
Mostly used this recipe for some sauce with my ramen but it’s pretty good! As some of the comments said it’s pretty sweet, so I halved the amount of sugar and found it really turned out well- though I’d really recommend some sriracha if you like a little heat to it. Definitely will be trying this one again!
I can not tell you how many times so have made this and it comes out amazing every time!! It’s in my weekly rotation
I think this is a good starting point for a recipe but it definitely needs adjustment. Like others who commented here, I also found it to be a bit too sweet. We want it to have that perfect balance of sweet, salty, and savory, but this tastes more like straight up syrupy. So maybe just 1tbsp of sugar. Also, I found it to be way too salty (and I’m a salt fiend!), however, this may have been because I salted my pasta water as I’m accustomed to. Perhaps if I cooked my noodles plain, the salt from the sauces would’ve been perfect. – I’m not sure. One last recommendation – top it off with some sesame seeds at the end!
Followed recipe to a t but it came out too sweet. So I will tweak it and it should be golden! Great foundation to build off of. Thanks!
Very delicious and tasty recipe!
Love it!!! So good I Couldn’t Stop Eating it!!!
Kind of greasy, could cut back on the butter a little bit. But otherwise good flavor
Note that you can use oyster mushroom sauce in the place of oyster sauce to make it vegetarian. Oyster mushroom sauce is found in many Asian grocery stores right next to oyster sauce.
i was looking for a good little meal to make and i found this just wanna say it’s so good prob gonna be my new fav thing to make after school
Definitely reduce the sugar and add some kick! I had spring onions that were getting sad so I went hunting for something easy – this appealed, so I tried it with above-mentioned modifications per many others’ recommendations, and I will definitely be making this again (and playing around with it more too! Maybe mash this together with the dragon noodle recipe?)
These are just okay. I didn’t enjoy the buttery flavor and they were a bit sweet. But I think they would be good for kids.
Ok yeah, these are good. I agree with other commenters about adding red pepper and halving the sugar. New staple for late night munchies
So easy and absolutely delicious. Fantastic quick and easy recipe for a food lover. Probably make this 3+ times a month. I add black pepper and Sautee shrimp in the garlic butter and green onion also add just a little crushed red pepper.
Fantastic! We grow our own garlic and I’m really going through it with this delicious recipe! Made it multiple times! Doubled the recipe a few times. It works! Delicious and easy!
These noodles are like heroin. You can not absolutely not stop eating them. And when they’re gone, you must make more. I always triple the sauce for 1lb angel hair. Just so good.
Yes the garlic noodles were magnificent especially when you add prawns yummy
Delicious! And super easy to make. I will definitely make this again
I did add some dried chili peppers for heat
This dish gets 5 stars from me. I’m not a fan of pasta but these garlic noodles gave me complete satisfaction I only used 1 tablespoon of brown sugar ( dont like sweet foods) and yes darlin I’m hooked. Oh I added red pepper flakes for a kick
Made with instant pot cheat.
https://www.facebook.com/watch/?v=526120718753021
Easy garlic noodles that are a go-to my family with a protein and vegetables!
This was easy and great! Husband- and toddler-approved. I made 1.5 times the sauce because I wanted to serve it with shrimp, and that seemed perfect.
Holy crap. I’ve had this bookmarked for so long and finally made it and it was AWESOME. Made extra sauce because I like it saucy but otherwise it was stellar as written. Served it with garlic shrimp. Next time I’ll add mushrooms and there will definitely be a next time.
always come back to these, quick, easy, delicious!
I’m anxious to try this. As I have a wheat sensitivity. I am going to try this with both gluten free spaghetti and black bean noodles. If you or anyone else has attempted this, I would appreciate your input.
I’m also going to serve this with garlic shrimp. Yum-O!🌿
I make them with rice vermicelli and it’s great
Delicious! Thank you for this flavorful and simple recipe!❤️
I make these noodles about once a week. Also works great with whole grain wheat pasta. I’ve had them ala’carte, with shrimp, diced chicken, shaved beef or just stir fried veggies. 👍🏽👍🏽
Excited, thank you. And your right certain ingredients can’t be replaced, brown sugar is bringing it, oyster sauce isn’t that exotic anymore, fish sauce included. I’m going to add a little bit of the fish sauce. I don’t like going off recipe, I think it’s safe. Again, thank you for showing me the pictures, easy Peasy lemonbreasy.
I found this recipe to be so very delicious, I sautéed some shrimp in garlic and butter, then added it to my noodles, it wasSo Amazing.
I’ve made these several times, but like to add a tablespoon of fish sauce and use much more garlic, half as much sugar. The oyster sauce is crucial, and instead of soy sauce, I’ve been using that bottle of Golden Mountain sauce–basically just Thai soy sauce–languishing in my pantry. This recipe is yummy and addictive! Another wonderful bargain dish that doesn’t taste like the same old thing.
As for some of the substitutions I’ve seen mentioned–if you don’t have something, leave it out
This recipe is great! its got plenty of flavour, but it’s not overwhelming. I used a tbsp of worcestershire sauce and one tbsp of hoisin sauce in replacement of the oyster sauce as I didn’t have any on hand, and it still turned out amazing! I highly recommend this recipe.
You warned me. “Totally addictive… BEWARE.” And you were right! I made these for the STICKY GINGER SOY GLAZED CHICKEN MEAL PREP (https://www.budgetbytes.com/sticky-ginger-soy-glazed-chicken-meal-prep/). The noodles were done before the chicken, and I couldn’t help but taste test the noodles over and over… and over… and over again. I had to make more to finish out my meal preps!!
I have made this a couple of times now and we absolutely love it. It’s quick and easy with lots of flavor. Thanks
Can I replace brown sugar with honey? And can I replace sesame oil with olive oil?
Substituting the brown sugar with the honey will change the flavor some, but I definitely wouldn’t swap the sesame oil for olive oil. Sesame oil has a very strong nutty flavor that really shapes the overall flavor of the dish. You won’t get that with olive oil.
Can I replace brown sugar with Crystal white sugar?
I don’t suggest it because the flavor is different.
Served crabs with ginger ang garlic and scallions. For vegetable, I cooked stir fried baby bok choy. Though a garlic noodle will be a good match and found this recipe and it was delicious!!
Yummy and tasty… nice
i want to put shrimp in the noodles. would it be better to put it in before the noodles or after?
I would sauté the shrimp briefly in the skillet first, then remove them from the skillet and make the noodles, then add the shrimp back in at the end. Shrimp cook really quickly and then will continue to overcook if you don’t take them off the heat, so it’s important to take them out of the skillet then add them back at the end. :)
I really never post replies or leave feedback on sites where I grab my recipes from but this time I felt it would be criminal NOT TO! I was determined not to order out but was so confused as to what I could make for dinner, so I searched ” oyster pasta recipe” Since I had a hankering for that at the moment. This came up as a recommendation, I clicked, reviewed the recipe, easy steps and go to cookin! I was not expecting much and was so pleasantly surprised by the outcome and taste of this! I simply added scallops that I had in the freezer and broccoli florets and mmm mmmm MMMM! Thank you for sharing this, as I will make sure to add this to my recipe book for future use. Will become a staple.
I’m so glad this turned out so well for you. :)
Found searching for garlic noodles recipes on google….well reviewed, simple, had easy step by step instructions and even had decent photos. why not… was bomb asf first try!
We bought some fresh chinese noodles from the local asian supermarket – legit oyster sauce… could easily add fried/ egg drop, shrimp, chilli, mushroom etc. too to mix it up
I am going to this tonight,with prawns.
Made this with prawns, it was delicious and easy.
This looks good
Made thes the other day https://thebellyrulesthemind.net/best-instant-pot-garlic-noodles/ and loved it was so easy.
Garlic noodles were delicious. The whole family loved it especially my 2 grandsons.
Really hated the buttery taste the first time I made it but could taste the potential, plus the simpleness of the recipe was such a draw. 2nd time round I replaced the butter with sesame oil and it tasted absolutely yum it.
Can red onions be used instead of green onions?
I personally wouldn’t suggest red onions for this recipe. They have a much stronger flavor and would likely overpower the other flavors in the dish. Plus they aren’t very visually appealing once cooked. :)
Too sweet for my palate. Probably not the flavor I was looking for.
wow i love this garlic noodles..
Very easy and great pasta recipe pairs well with other foods
An issue that I have had with this recipe is mixing the garlic and green onions properly into the noodles. I always have a large number of green onions left in the bottom of the pan when I am done portioning it out. Otherwise, though These noodles are delicious and I look forward to eating them whenever I have all the ingredients.
My go to recipe for Garlic Noodle night! Love all the flavors together! Love the angel hair and convenience of being able to make with items I always have on hand. If you dont like green onion..leaving it out is fine..tho adding it in gives more great flavor.
My Picky kids take them out, but destroy the noodles in mins.
Made this tonight it was absolutely delish!
Next time i will add more garlic for more savory taste.
OMG, this was so delicious and so easy! The flavor is complex and punchy, but not at all overwhelming. It really does go well with the sticky soy ginger glazed chicken – the flavors complement each other perfectly! I think I’ll add some wilted spinach, or maybe bok choy, next time to really round it out.
Thank you for another great recipe! :)
Made this earlier tonight and it was sooo delicious. Would cut down on the amount of oyster and soy sauce and would up the garlic but other than that it was so great. It would taste great with mushrooms and/or broccoli.
I made this for lunch today- easy and delicious- and ended up devouring three portions myself 😅 thanks for the great recipe!
I also didn’t have oyster sauce so used the Recommendation for hoisin sauce. I also used chuck soba noodles which had a great chew. Just had to cook it on the pan a little longer. Added a sprinkle of chilli powder.
Great recipe! Thanks!
I love this recipe so much! I crave this often. Thank you so much for sharing this!
How about fish sauce or stir fry sauce as a sub for oyster sauce?
Some people have said they’ve used hoisin sauce, but I feel like the oyster sauce is one of the main flavors here and substituting it would change the entire dish. I don’t suggest substituting it.
Hey they do have a vegan mushroom oyster sauce you can sub instead.
I’ve never tried it but heard it works.
A similar recipe we’ve eaten in my Chinese family since childhood. I think of it as the equivalent of Italian puttanesca or aglio/olio, things you can make out of your pantry when the kids are hungry or late at night.
Beth is right on with the angel hair pasta. This has the right texture and I would suggest using Barilla.
For the version we make at home, we use dried Chinese wide or thin egg noodles. You can also add anything you want to make it a full meal. For example add a fried egg shreds, shitaki mushrooms, bell peppers, spinach, and other types of Asian greens like bok choy. To give it tick, I add a small amount of chili garlic sauce to the sauce mix Happy eating.
Can this be made without the oyster sauce or a substitute and still have a good flavor?
Some people have said they’ve used hoisin sauce, but I feel like the oyster sauce is one of the main flavors here and substituting it would change the entire dish. I don’t suggest substituting it.
Yes it can. Search vegetarian oyster sauce. It’s made from mushrooms. It should be specified because some people are allergic to shellfish. I’ve read that the vegetarian version is pretty close in flavor.
This recipe is so easy and delicious, I’ve made it two nights in a row. I subbed avocado oil and rice noodles, and added in red pepper flakes, mushrooms, kale, and baked salmon (shredded with a fork and mixed into the noodles). The sauce is such a winner!
I found this a little too buttery for my preference, but it’s a great starter and I’m looking forward to tweaking it to suit my tastes.
I’ve made this several times with regular noodles and ramen noodles. Love it. It’s great. This is in no way a criticism, more of a warning! I tried using this sauce base as a sauce for some sautéed cabbage, peppers, and onions. I cooked the cabbage too much too low so it was soggy to begin with. Then I added too much sauce. I was too greedy. Now it’s a delicious soup! :,)
Good to know Emily!
Absolutely fantastic. I couldn’t stop eating them! I will use this over and over!
Happy to hear it Jen!
This was SOO good. Really addicting. I now dub it crack noodles. 😀
Ha yes!!! Love it!
Tasty, tasty, tasty! I added shrimp, mushrooms, and broccoli. It was amazing!
It’s such a great base for additions!
This is quick and tasty. Used mushroom “oyster” sauce to keep it vegetarian and added sautéed mushrooms, cabbage and chili for a bit of something extra. Delicious.
Oh that sounds like a delicious addition Marg.
I loved this recipe! I added some shallots and it was so delish!
Oooooh shallots! Yum!!
I’ve made this twic but added shrimp in one case and Asian bar b que pork in the other….both turned out fantastic. I love this recipe…well doene
Oh those additions sound delicious!
I loooved this. I did make a few adjustments for personal taste. I ommited the sugar and the sesame oil. I was out of scallions, but it was still delicious. I’ve made it 2 nights in a row. The second time I added chicken, which I sliced thinly, like Chinese take out. Perfect! And sooo easy to make. Go for it.
These were a bit too sweet, and I LOVE sweet stuff. It was just odd with the other flavors. I’ll probably half the brown sugar next time, and add in some broccoli or something. They aren’t inedible by any means, I did still like them – I’ll just fix them next time. :)
I doubled everything. Didn’t have spaghetti style pasta and used mostaccioli.
It was tasty but pretty oily. Much harder to fork it when you can’t twirl, so that might’ve been the big issue that I had with this. If I wouldn’t have had a big spoon, I’d have remained hungry.
Next time I might cut back a bit on the butter and add some shrimp or chicken.
Going to make this tonight! If adding protein (like shrimp) would it be better to cook the protein separately or before sautéing the garlic? (I don’t want to mess up) lol
I would cook the shrimp just before doing the egg. But then remove the shrimp before adding the egg because you don’t want the shrimp to over cook. Then add the shrimp back in at the end.
I don’t see egg in this one? Would you do the shrimp with the garlic and onions maybe, the way you do in the shrimp dragon noodles recipe?
I’m sorry! I thought I was commenting on the dragon noodle recipe. Hahah. Yes, just sauté the shrimp when you do the garlic and onion, then remove the shrimp, proceed with the recipe, and add them back in at the end.
Fabulous and easy! I used thin spaghetti noodles and only 1 tablespoon of brown sugar. Thanks very much.
Any tips on successfully getting oyster sauce out of the bottle? It’s always so thick when it comes out of the glass bottle in the fridge!
Isn’t it strange how they always seem to put the thickest sauce in the world in skinny bottles with small openings?? I use chopsticks to coax it out of the tiny mouth of the bottle. :P
Is there a good substitute for oyster sauce?
Some people have said they’ve used hoisin sauce, but I feel like the oyster sauce is one of the main flavors here and substituting it would change the entire dish. I don’t suggest substituting it.
Wow. This was my first time to cook, EVER. And this turned out great! I replaced the oyster sauce with 1/2 soy sauce + 1/2 hoisin sauce. It was still delish! I also sprinkled some grated parmesan cheese, and it was super delish. Thank you for your recipe :)!
That sprinkle of Parmesan sounds so wrong, but if it still tasted delish with that addition, it should be out of this world without it. 😋
Seems like the sodium content would be high
Is there any nutritional information for this recipe?
No, I’m sorry but I don’t have nutritional information for my recipes.
I love this and have made it several times, as a side/carb for beef and broccoli, to go with teriyaki salmon, and just in it’s own. It does NOT taste fishy.
Hi Beth,
I love making your weekly food bowls:) Thank you! Do you think if I made bowls with these garlic noodles, they would get hard? Have you tried them as leftovers yet?
I don’t think they would get hard, but I do find that the noodles absorb the sauce over a few days so they get a little more dry. They are no less tasty, IMHO, but they are not as saucy. :)
I’ve been following your recipe for years. My family loves it! Wondering if you’d feel inclined to making an InstantPot adaptation? 😬
I probably won’t be making an IP adaptation of this one, unfortunately. It’s so fast and easy with regular cookware I don’t know what the benefit would be to making it with an IP.
I liked it but it was a bit sweet for my taste, next time i make it i may either cut sugar in half or don’t add it at all. It was still tasty though
I love this recipe. We are addicted to it now.
OMG THIS WAS SO AMAZING.
This is amazing. I’ve made it twice now, but used udon noodles instead. The second time, I added some diced chicken (1 1/2 lbs) to cook with the garlic and onions and made it into a main dish. My son and I couldn’t get enough. Next time I’ll have to double the recipe!
These garlic noodles are the bomb!!
I added spiralized yellow squash and it was an amazing duo. This is definitely going to be one of my go to sides when cooking an Asian inspired dish. So good! I could have eaten the whole pan myself.
I’m thinking about trying this with traditional rice noodles. Just doesn’t seem quite right to do it with angel hair for me. Should still be yummy I think, I just prefer rice noodles to regular. Gives it a little different flavor.
Wow!! Amazing pasta dish. I made it without sugar and you can’t even tell it’s missing.
Yum, I made this tonight. I added some leftover chicken but other than that, made as the recipe instructed. It was delicious! Definitely a keeper. Thanks!
I’m allergic to seafood oyster sauce is considered seafood too?
You’ll need to check the ingredients for the particular bottle that you buy. While oyster sauce was originally made from oysters, many less expensive brands don’t even have oyster in them anymore (although they may contain other fish products, so make sure to check).
I needed a quick pasta side dish to go with boiled shrimp and this was perfect! I cut the sugar in half and added a pinch of red pepper flakes. Very hard to not stand over the stove and eat it out of the pot!
Can I use fish sauce instead of oyster sauce
No, unfortunately the two are VERY different in both flavor and texture. :(
It was a bit sweet for my taste but still so good! Will adjust the sweetness next time!
A must rule to all pasta cooks. When draining the pasta “always” save atleast 3 cups of the boiled water that cooked the pasta. This is used when your pasta starts to dry up. Adding several table spoon amounts fefore serving and afterwards when left overs are going into the frig will keep your past wet/moist and not sticky. The waster saved has all the right flavors to keep your pasta great tasting. Depending on what type of pasta you cook, I always add salt, and whatever the final sauce is..with beef, chicken, sea food stock soup powders or onion – garlic.. Gives that overall extra taste. Never throw away that pasta water. It keeps pasta alive and revives it when stored for tomorrow.
What can I use instead of oyster sauce???
While some people have said they’ve made it with Hoisin sauce and enjoyed it, I think that would change the recipe quite a bit. Unfortunately I don’t think there is anything that is really comparable to oyster sauce. If you don’t want to use it because it contains fish, there are vegetarian versions out there. And if you’re concerned about it tasting fishy, it definitely doesn’t. :)
I tossed some grilled chicken in to add some protein and it was delicious! Just sautéed it up with the onions and garlic. Thanks for the recipe!
Can this be eaten cold or at room temp? Looking to make this for a potluck, but want to make it ahead. Will it still be good if I make it ahead of time like a day ahead?
The butter kind of solidifies when it’s cold, so I think this one is better hot and made fresh.
Just curious if you can substitute fish sauce for the oyster sauce? Or they two completely different flavor profiles? I always have the fish sauce to make Tom Gha as well as other Asian dishes. As well as most of the other ingredients on hand. Or do I need to have my hubby swing by the Oriental food store fore at some point this week. As so I noticed a few people added lemon to it…have you or has any one else added lemon grass to? How does that change the flavor profile?
They’re very different in not only flavor, but texture. Oyster sauce is a very thick sauce that also has some sweetness to it, while fish sauce is a very salty, very strong flavored liquid. I wouldn’t suggest fish sauce for this recipe.
Oyster sauce is not from fish!! It’s from mushrooms.please google
While there are vegetarian versions made with mushrooms, real oyster sauce is made from oysters or oyster extracts. More Info
Hi! Thanks for the recipe! To save some money and to veganize this recipe, I’ve replaced the sesame oil (which I don’t usually have on hand) and the oyster sauce with tahini! Can’t wait to eat this all week with the Sticky Ginger Soy Glazed tofu (I substituted the chicken).
Delicious and filling and cost me about $10 at Aldi for all the ingredients.
Oh. My. Gosh. Garlic Noodles were amazing. It was very simple to make, and has tons of flavor. I’m looking forward to enjoying the noodles for dinner for the next several days. Thank you, Beth for this phenomenal recipe!! :-)
ideas to lower the sodium using other ingredients for the sauce?
I think this is just one of those dishes that is going to be high in sodium. :P
My garlic noodle is too sweet how do i cancel out the sweetness.
Do you think this sauce would work well over cooked spaghetti squash? I’m down for anything with lots of butter, garlic, and sesame, but I’m trying to keep my carbs to a minimum.
Hmm, I think that would just be a matter of personal preference. Personally I don’t think I’d like that combo, but spaghetti squash is not my favorite.
Can I use a different “noodle” I am a little worried that angel hair can overcook really fast. Would thin spaghetti be OK?
You can, but the delicate texture of angel hair is really nice with this sauce.
Ok, I know I’m horrible for asking this, but do you think there’d be any non-fishy subs for the oyster sauce?
I’m pregnant and can’t stand fishy foods right now. Or does oyster sauce not have that disgusting fishy smell like fish sauce? haha
It doesn’t taste fishy at all (thank goodness!). In fact, many oyster sauces sold in stores today don’t even have any real oysters or seafood in them. Some people have said they’ve used hoisin sauce in place of the oyster, but hoisin has a completely different flavor profile, IMHO, and doesn’t have nearly the savory base notes that oyster sauce has.
Darling Beth, I love you and your recipes, but the word you want here is “complement” (not “compliment”).
But you knew that, right? I’m sure it was just a typo. :)
Oops!! Thank you for catching that. :)
Am going to add a bit of rotisserie chicken as well, thanks.
My goodness, This is amazing, we love it. It is so flavorful, I cant stop eating it. Its even better the next day. Thanks
This is brilliant! I used fish sauce instead of oyster sauce which worked out perfectly. I also substituted the sesame oil with tahini, since that was what I had on hand, and it turned out absolutely delicious. It is great with a recipe that allows for some substitutions and still turns out amazing :)
Has anyone used rice as a substitute for the noodles? Im more of a rice lover but this recipe is great with noodles! Also, why angel hair instead of regular spaghetti noodles?
Hi. Is there anything you could substitute for the oyster sauce in this recipe? I’m a vegetarian. Thanks. I’ve been looking for a garlic noodle recipe that is vegetarian or vegan.
Your best bet would be to find a vegetarian oyster sauce. Some people have said they used hoisin, but I find that to be far too sweet for this. Oyster sauce is definitely more savory.
Also vegetarian. Used hoisin in place of oyster sauce AND brown sugar since hoisin is sweet already. Made very tasty noodles. Can’t say how they compare to the original recipe, but I’m enjoy my dinner tonight!
I don’t eat shellfish, so no oyster sauce for me. Would I just increase the soy sauce to make up for it?
No, unfortunately the oyster sauce provides thickness for the sauce and a complex flavor that you won’t get with soy sauce alone.
I made this last night, and it was suuuuuuuch a crowd pleaser!! I reduced the brown sugar a bit and added dumpling sauce instead of oyster sauce because that’s what I had on hand, and it was incredible!! Thank you so much for sharing :)
These noods were amazing! I added some ginger and a touch of Sriracha, added a fried egg and some greens and WOW!! Super simple and super cheap!!
So easy and delish!!! Will make an awesome side for so many meals.
I bought the ingredients to make this for dinner tonight, didn’t find oyster sauce but oyster -flavored- sauce, I hope it’s similar and works out the same!
I friggin love this recipe and used the original for a long time but developed an allergy to dairy and gluten. Would you think soy butter would still complement like a rice ramen noodle?
I’ve never had soy butter, unfortunately, so I’m not sure. :P
Do you think this would work with zucchini noodles?
Unfortunately I’ve never cooked zucchini noodles, so I’m not sure how they would work here.
Thank you for such a informative food blog. I have your cookbook and use many of your recipes. They are well written instructions and simple to,prepare . Look forward to your second cookbook.
This chicken thigh recipe sounds great. Will make it soon.
Jchap29
I would use a light safflower oil jn place of butter
Do you have any suggestions on how to make this gluten free? It looks amazing, but I am always struggling to find a good gf noodle…
Honestly I haven’t worked with gluten free pasta, so I’m not sure how well that would work.
Rice noodles.
It’s an asian inspired dish, so that will complement well.
there are soy ‘noodles’ available in the grocery section near the tofu. no cooking, just add sauce and let it sink in.
Also, there are shirataki noodles, which are great once you rinse them in cool water for a few minutes to get out the fish odor. THey are protien, low to no carb and gluten free. Also good to add any sauce and do not require cooking but can be warmed
Wow this was good! Of course I read the recipe wrong and put two TABLESPOONS of soysauce instead of TEASPOONS. Still really good! Next time I’ll cut the soy sauce and butter and add some onions and snow peas!
I have made these SOOOO many times i don’t even follow the recipe anymore :) I’ve had good luck just ‘winging’ the measurements and it’s come out perfect everytime! My 10 year old son LOVES these, so we call them “James noodles” :)
Thanks for the awesome recipe!
There is a mistake with the recipe. This is clearly one serving. Oh my god Beth I’m serious this is ah-mazing. Made this to go with an asian dish instead of rice and uuhghghghhhh I am in love. I will be eating this all week. 10/5
Hahahaha I’m glad you enjoyed it so much! :)
I didn’t have oyster sauce so I reduced the amount and used hoisin instead. I also poached an egg and served it on top. Tasted great!
Can the oyster sauce be substituted for something vegan? Just wondering, as this could be a really easy vegan recipe.
Thanks!
You could probably use a hoisin, although that is usually quite a bit sweeter than oyster sauce. You may be able to find a vegan “oyster” sauce, though. :)
Loved your recipe. I had to try it, but of course with my own spin. After all, that’s real life.
https://reallifeofanmsw.com/2016/11/03/garlic-noodles-and-money-lessons
Great recipe, savory, good garlic butter taste. Pairs well with steamed cod.
Loved this recipe. Made it exactly as written. There was a nice balance of sweet and savory, but the sweetness was light and not overpowering. I used low-sodium soy sauce, so I might add just a touch more salt to the sauce next time. I prepared this with some simple pan-fried, sliced chicken breast – perfect, easy meal!
What can I substitute for the oyster sauce seeing I’m allergic to shell fish?
I doubled the recipe and we had enough for dinner and lunch for 2 ppl. Top with some teriyaki beef for the carnivores :). I also like to pair it with Cajun shrimp or crawfish
I am so glad I got brave and tried this.. My kids who always cook with me about cried when I had them smell the oyster sauce! But it really was worth the trip down to the Asian market. It really was incredible how much flavor came from such a simple recipe.
Just made this for lunch. My boyfriend and I are both serious garlic lovers so we had high hopes and this didn’t disappoint!
My daughter was at a friends house and had creamy noodles. So I searched creamy noodles and found your recipe. So glad I did because they were a hit and I love the fact that it is a skinny recipe. I will make again and again.
Wow! Just tried this tonight for dinner and I can’t believe how simple and delicious this dish was. My five and three year old ate second helpings! Very yummy!
hi,
one of my my family is allergic to shellfish and was wondering what would be a good substitute for the oyster sauce? I love your site by the way. I made the sweet potatoes with chili powder and the cilantro lime chicken last week and they were delicious!
Hmm, oyster sauce is just so unique, I think your best bet is to look for a vegetarian oyster sauce.
ok thank you I will try that :)
I’ve made this using Hoisin sauce instead of Oyster Sauce with great results. Just be sure to reduce the brown sugar, since Hoisin is quite sweet on its own. I usually halve the brown sugar and it turns out beautifully!
I am allergic to oysters and found that Hoisin sauce will work. I also found a Vegetarian Mushroom Flavored Stir-Fry Sauce made by Lee Kum Kee for a slightly different flavor.
I made this again it was amazing with carrots and chicken :)
This was very tasty I doubled the sauce , added eggs, and used thin whole wheat spagetti noodles. I think this could taste better with some vegetables and chicken. Very good tasted like lo mein
Good morning. First, I’m a big fan! Getting your book ASAP =) Hope to start seeing some more YouTube videos, wish I could film those for you…would fun. So for this recipe, I have ‘toasted sesame oil’ and I assume that’s very different from the ‘sesame oil’ the recipe calls for?
That’s exactly what you need to use. :) Toasted sesame oil. The dark kind that has the really strong nutty flavor!
But in your pictures, you’re not using toasted sesame oil, you’re using “pure” sesame oil. Which is it?
Labels don’t always specify that it’s “toasted” but you can tell by the color. Untoasted sesame oil is a light straw color, similar to vegetable oil. Toasted sesame oil is a dark amber color and has a much stronger nutty flavor.
I tried this and it was delicious. I found it to be a little too buttery and sugary, though, and next time will try this will a little less of those items. Great recipe, thanks!
My second time making this! This time I had a chicken breast to use up, so I cut it up & cooked it in a bit of the butter with some ginger paste before adding the rest of the butter and going from there. Also, since my husband & I have had practically NO fiber since before Christmas (unless you count graham cracker crust), I threw in shredded carrots as a last step with the garnish, which were great! Barely any carrot flavor, just a little sweetness and a great contrast in texture. If I have them handy, I’ll add them whenever I make this. Yayyyyy. (Also made your eggplant pasta last night for dinner & are leftovers for lunch today! Thanks for keeping me fed!)
I may be in the minority here, and I have loved most of your recipes, but this one tasted strange to me. The addition of sugar really threw the taste off. Do you have any suggestions for negating the sugary taste AFTER it has already been added? I tried cutting down the sugar (to two teaspoons instead of two tablespoons), but that didn’t help either… then I realized that the second ingredient listed on my oyster sauce was SUGAR. I love garlic noodles so I will try this one more time – with no sugar at all. I did find through trial and error that adding lemon helped quite a bit in offsetting both the sugar and salt.
So this is my favorite recipe in the history of ever. It has been the begged for staple of my roommates and boyfriend. If I go a month without making it I am quickly (and not to subtly) made aware of my error. I prefer to make this with rice noodles when possible but linguine and any spaghetti have all turned out well. The sauce is worth its weight in gold and I never change the amounts. I do add tofu, mushrooms and bok choy
I’m posting on this super late, but this has become a staple in my family over the past three years. Absolutely delicious and easy to change up (for example, I love making the sauce but using it on rice instead of noodles). Garlic noodles never last long in my house.
I just made this and it’s delicious! I wouldn’t change a thing. I would, however, go back and double the recipe for the entire box of pasta. Mmm.
Yum. I just love your recipes and this was another worthy of saving in the recipe book.
Husband is allergic to shellfish, so I couldn’t do oyster sauce. I subbed black bean sauce with garlic for the oyster sauce and the garlic.
OMG. I am so happy to have a new recipe! I served this with grilled chicken breast (thin slice and seasoned with adobo seasoning), along with salad topped with grape tomatoes. YUM.
Thoughts about using rice noodles?
I think it would be okay. The sauce is so good that I think it could go over almost any type of noodle.
I use rice noodles for this recipe. Just be careful, as rice noodles can get soft really fast.
I’d like to add to my earlier comment that rice noodles soak up the sauce beautifully.
Some 99 Cents Only Stores in my part of the world carry oyster sauce. Obviously not high end, but very budget friendly!
Nice tip! Thanks for sharing!
Hi there, love your recipes, thank you for them :) I’m dying to try this recipe but my husband and I are vegetarian. Do you know of any vegetarian sauce options that would be a good substitute for the oyster sauce? I know I could just omit it but I’m sure I would lose some major flavor. Thoughts?
Yeah, you definitely don’t want to omit the oyster sauce because it is responsible for a LOT of the flavor and the sauce’s consistency. Oyster sauce is pretty unique, though, so I think your best bet might be to see if you can find a vegetarian version of Oyster sauce at a health food store. You *might* be able to do something similar with hoisin sauce, but hoisin is quite a bit sweeter than oyster sauce, so you’d want to reduce the brown sugar some. It would take some experimenting.
If you live near an Asian grocery store you can find vegetarian oyster sauce. Mine has at least 3 different brands of it. Its made from mushrooms.
Ummmm…oyster sauce isn’t vegetarian… It contains oysters…
Do I have this mislabeled as vegetarian somewhere? I hope not! If so, that was a mistake and I need to fix it ASAP. Thanks!
Oyster sauce *is* vegetarian. There are no oysters in there.
It is called that because of Oyster MUSHROOMS.
Oy vey. :/
Originally, oyster sauce was made from oysters, not oyster mushrooms. Because oysters are expensive, a lot of oyster sauces now don’t contain oysters, but some still contain animal products. Reference: Food Network, America’s Test Kitchen, Wikipedia, Kikkoman (see ingredient list).
Big fan of your recipes! I made this tonight as a quick dinner after work for the kids and me. My oldest is a huge Asian fan and is loving this dish! I added a bok choy I had in my fridge to the garlic and green onions. I love it because she loves it and it’s so easy and cheap! I equally love its flavor as well.
I am in love with this and so is my daughter. I made it with earth balance vegan butter for her allergies and cut up some chicken. We did cut down on the sugar a tiny bit and think we will continue to play with that, but this was so easy and she gobbled it up. Very toddler and pocket friendly. I am eating the rest today with some shrimp.
Awesome! My whole (picky) family loved these! I added some chopped chicken seasoned with pepper and ginger. So good! The fresh green onion and sesame seeds on top really took it up a notch!
Ginger sounds like a great addition!
This dish is so awesome. For years i have been looking for a sauce to try and recreate the Mongolian BBQ that I used to have in my hometown. Once I tried this recipe, a rush of tasty nostalgia came roaring back. I use udon noodles, add some meat and my family I love it. Thank you so much for this.
Simple – Delicious The only changes I make are the addition of some red pepper flakes while sauteing the garlic and I use “thin spaghetti” in place of angel hair. (you will never have problems with it sticking)
So tonight my husband isn’t home and I was craving pasta! I always look to your site first and I was looking for something quick and easy! I also don’t keep a lot of food here so I needed a recipe that I had all of the ingredients! Well I had everything except the oyster sauce so I used a sweet chili sauce instead and man, it was awesome!! I will definitely be making this again and my husband has a great lunch to look forward to tomorrow! THANK YOU!
My boyfriend and I made this recipe a few weeks ago, with some adjustments, one night when we wanted something yummy, simple, and fast. I’ve been avoiding making stir-fry lately because I am sick to death of bottled teriyaki sauce, but let me tell you something.
I am never going to do that again, because your sauce is THE PERFECT SAUCE! Ok, maybe I’m going to add more ginger and reduce the amount of sugar, but I am SO glad I found this recipe. So simple and quick, and the sesame oil? Amagah, get out of town. Too good.
To bulk up the recipe, I added some edamame beans and thinly sliced red pepper and carrot. I’m going to make it again soon with some added bean sprouts.
Also, we are in our 20s with a limited budget, so we both really appreciate the theme of this website. THANKS!
So easy, quick, and most importantly, DELICIOUS! It’s a noodle dish that’s versatile and can go with any types of meat dishes. Thank you for this recipe. My belly and I love you :)
Could you please clear the advertisement that is blocking the ingredient list for Garlic Noodle. Thank you.
Uh-oh, there definitely shouldn’t be an ad there! It doesn’t show up there for me, though. What size screen are you looking at it with (desktop, laptop, tablet, phone, etc.)? I hope I can figure out why that’s happening and get rid of it!
Made with brown rice vermicelli and added some cut-up chicken. Kids loved it. It was a little sweet for the adults, but otherwise easy and great. Will probably cut the sugar in half next time, but definitely making this again.
I did end up cutting the sugar in half and it was perfect! This is a dish regular in our house. And a bit of minced white onions work fine as a substitute for the green ones – one of my kids doesn’t like green stuff in his noodles.
Just made this but didn’t have angel hair pasta so I used ramen and I also didn’t have oyster sauce so I used teriyaki sauce instead. Still very delish and SO easy.
I have made these over and over again. They are very addicting. I do add about a cup or so of fresh sliced mushrooms when I an sautéing the garlic and the green onions! Simply delicious! Thank you so much for this recipe.
This recipe is great! I doubled everything except the brown sugar and added shrimp for a point of pasta. So good! I think angel hair pasta is perfect for it as well. Even my picky boyfriend loved it. Can’t wait for left overs!
My daughter needed a suggestion for a dish to take to a dinner party tonight. Fortunately I found your site last week and Pinned this recipe so I wouldn’t forget to try it. We had all the ingredients, so, I read the recipe and directions to my daughter and she did the preparation. The entire process took less than 30 minutes and the Garlic Noodles are delicious. Thanks for a super-easy, really good recipe.
Just made it with what I had in my fridge/cabinets. It is wonderful! I love pasta, pretty much anything with garlic and oriental so this recipe is just a win for me (: I unfortunately didn’t have any green onions but I just made it without and it was still delicious! I will definately be getting some green onions so I can really make it for my next weeks menu. Thank you for posting this and I will definately be trying more of your recipes especially the sesame chicken!
Awww, thank you Sassy!! I’m so glad you’re enjoying it all so much! :D
Thank you Beth, i went and got some Kikoman Soy, and added that! my 3 Kids loveddddd this dish, especially my 8 yr old. i cannot believe how good Angel Hair “Pasta” works as a Noodle replacement, bye bye instant Mi-goreng lol.
ur blog i discovered about a week ago, and every day now i sit down and look up a recipe of yours. thank you for all the amazing love and effort u put into this page. tonight we are having the Curried Ground Beef on Rice. and ur Hawaiian Quesdillas are THE BOMB and the Chicken in Peanut Sauce :)
thank you for helping this Single Mumma of 3 who loves to cook, not need to rely on store bought recipe bases another day!
xoxoxoxo
Sassy – I’ve never used sweet soy sauce before, so I don’t know how it would work in this recipe… there is already some brown sugar, so a sweet soy sauce may be a little too much.
making this tonight, getting the ingredients in a few hours. should i use the SWEET soy sauce we have at home, or buy some normal soy sauce? we have premium soy sauce at home but BAM that stuff is strong :/ can’t wait, my Kids will love it :)
I’ve cooked these quite a few times now, because this remains one of my very favorite recipes I’ve ever fixed, and I’ve tried a few variations for laziness, health, etc. :)
Basically, the two ways to add stuff to it would be to add something that needed to be cooked a little to the garlic and green onions, or something that just needed to be heated in with the noodles. I’ve added bok choy using the former method to get it a little wilted and garlicky – and I think tofu would work just as well – and tonight, when I was all by myself and super lazy and without green onions anyway, I made the sauce in the bowl I was going to eat out of, added a little garlic powder to the sauce to skip sauteing, and dumped some frozen stir fry veggies into the water with the noodles just before I strained them. Both mods are super easy, and you can pretend you’re eating healthy with some vegetables!
Amazing! And SO beginner-friendly! And I mean really really beginner friendly. This is the FIRST time I’ve made pasta without relying on a jar of sauce :)
I made this twice! First time following exactly (yum!) second time I felt comfy to make a few changes – I used 1 tbsp less butter (I think I’m going to slowly try to cut more to find the least amount of butter I can get away with!) and added mushrooms and cabbage saute along with the garlic & onions in butter.
What a fantastic meal! I added some chicken that I marinated for an hour or so in soy, ginger and a touch of brown sugar and tossed in some green beans as well and it was delicious! It added about $1.99 to the total cost of my recipe, still a great low cost meal at just about $0.91 per serving!
Thanks so much for all your great recipes!
Oh yeah, I loved these. I served them with teriyaki salmon and an orange and cucumber salsa. And I thought I’d done all right by not eating too many, but then BAM all the noodles hit my belly and I realized I’d eaten two helpings…and finished off my littlest’s plate. Good stuff.
A quick and tasty lunch. As always your recipes are easy to follow and tend to include ingredients I always have on hand. Thanks.
These were the perfect foil for my Sriracha Grilled Chicken. Substituted unsalted butter and honey for the brown sugar. I love your blog!
Edie
I just let these noodles cooked breakfast. They really great. Thank you!
I keep trying your recipes and I have yet to be disappointed! Although I will probably tweak my salty/sweet ratio next time (I used low sodium soy sauce and packed the brown sugar, so it was a little on the sweet side for me), I will certainly be making this again. Such a versatile dish! I will likely try adding more veggies (broccoli, bell pepper, snow peas, bok choy) as well as some meat next time to beef it up a little and make it more of a main dish.
I absolutely love these noodles! They are so simple and taste wonderful. They are now one of my 5 yo daughter’s favorite foods. We are huge fans of Asian food and these noodles go with just about every dish I make. Thanks for the recipe :) ~Angie
OH MY GOD, THESE NOODLES. Jiminy frig, these were some of the best things I have fixed in… well, this is definitely one of the best results I have gotten out of any recipe ever, let’s leave it at that. I used vegetable oil for the green onions and garlic powder, for the record, and am now going to have to make myself not fix this every day for the rest of the semester. AMAZING.
You’ve convinced me to go buy some oyster sauce and some fish sauce. I see them as ingredients in a bunch of asian recipes I want to make, but I’ve skipped them because I thought the sauces were expensive and wouldn’t last long. Thanks for the info!
Just FYI, these taste really good with the sriracha sauce from your Thai meatloaf :) I accidentally poured that glaze over the noodles instead of the sauce for this one, but it still turned out OK! And this sauce tastes great on the meatloaf, too :)
Made this using shirataki noodles (cutting back on the carbs) and adding in some fish tofu and baby bak choy. My mum and I loved it for lunch. However, next time I’m thinking less butter as even with half the butter it ended up being a tad bit too much.
Taste really good and look simple to make. I can’t wait to try it. Thanks!
I just made these noodles for lunch. Thank you for sharing your recipe.
These noodles were so good with the Sriracha chicken strips! Definitely going to try this during the week.
Wow!! Looks so delicious..I just made these noodles for breakfast.
I have seen this tonight at THE BEST THING I EVER ATE at Food Network. This sounds really good and look simple to make. I can’t wait to try it. Thanks!
I just made this tonight with the teriyaki salmon w/
sriracha mayo. Both were amazing! Love love love your blog!
Nice post.. I am really impressed and you do an appreciative work.. thanks for sharing… i like to read this topic. please share something more…
Thanks..
I just made these noodles for breakfast. They were awesome. Thank you!
You are so right! It’s look pretty cool :) Keep it up bro. Thank you for sharing information you article are very simple and nice to read.
He leído tu blog y encontrar que sus artículos son increíbles, i han añadido este en mi favorito. Muchas gracias.
Stephanie – Ooops, I’ve added it to about 2/3 of the pages but I haven’t finished yet!! But, you can go to printfriendly.com and put in just about any URL and it will make it printer friendly! I’ll try to get the rest of the buttons added soon :)
Beth- do you have a print option? for goodness sake please give us a print button! I have been waiting over a year it seems!
The best garlic noodles available in the country today is from Thanh Long Restaurant found in the greater Los Angeles area.
This was so amazing. I didint use green onions since I didint have any, but I did add in some Sriracha sauce…..I want to eat this daily now :P
This is really an awesome post! Thanks for the information you have provided here. I am bookmarking it now.
I really enjoy reading the post, thanks for sharing I really like it, I already bookmarked it, thank you guys.
Thanks for the delicious recipe!!!! I used oyster mushroom sauce instead of real oyster sauce and added minced ginger (1tsp) to the onion/garlic mixture. I also realized at the end that I’d used up all the soy sauce yesterday, so I improvised with vinegar and some teryaki. Next time I will definitely do it with soy sauce (and maybe some kale), though it was buenissimo all the same. Great, easy to follow directions too by the way!
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Just finished eating this… Very delicious! First recipe Ive done on this blog, and there are so many more great ideas. Look forward to trying more!
These are GREAT statistics. Thanks for sharing your findings!!!
Hey! Just a tip when buying fish sauce – it should ideally be reddish-brown in colour, and not too salty. If it makes your food taste fishy, it’s NOT a good one!
Android operating system is developed for the smart mobile handset and later on following the liberal licensing policy of Google Inc every programmer and non programmer has entered into the foray to develop their personal android application.
Wow, I want to make it in home , I got all information about it .
Great recipe! Will cook this for my family more often. Maybe I’ll even throw in some paprika to make it a bit spicy :)
I found your site yesterday, made this as my first recipe found here and it was fabulous! My husband went back for 2nds and we both had the leftovers today for lunch! I will definitely be making this dish often! I did use regular spaghetti noodles and it was fine, but looking forward to using the angel hair pasta next time. I also used red onion, didn’t have any green. I added some chopped asparagus, because it was going to go bad…so I just sauteed it with the onion and garlic. It was beyond delicious! Thanks!!
Beth,
I keep trying your recipes and I have yet to be disappointed! Although I will probably tweak my salty/sweet ratio next time (I used low sodium soy sauce and packed the brown sugar, so it was a little on the sweet side for me), I will certainly be making this again. Such a versatile dish! I will likely try adding more veggies (broccoli, bell pepper, snow peas, bok choy) as well as some meat next time to beef it up a little and make it more of a main dish.
I just made these noodles for lunch. They were awesome. Thank you!
Beth, thanks a million! These are absolutely delicious, and with the addition if a thinly sliced half a chicken breast I added in for only about $1.50 more, this was a one dish meal that fed the five of us. (The kids loved the “Chinese buffet” noodles!!) ; ) BTW I stocked my kitchen with all items I needed at Target, there’s a great selection and prices are wonderful. With about $200, I bought ingredients for at least 100 recipes of yours!
Wow, I made this last night (after finding your recipe through search) and like you said, it was hard to stop after a plate! But I managed to… have to save the rest for lunch today :) Now I’m really lookiing forward to it! I actually skipped the brown sugar and may skip the sesame oil next time as there was enough oil with the butter.
Oh my gosh these are so. good. I inhaled the whole batch and now my stomach hurts… but it’s such a good kind of hurt. I used whole wheat angel hair and didn’t have oyster sauce, but they were still awesome. Cannot wait to try again with the oyster sauce! Your blog is so fantastic.
I made these tonight and they were fabulous! I recently got a great Bulgogi (Korean short ribs) recipe from my dad, and as I was eating your garlic noodles, I had the inspiration for a “BYOC-Bring your own chopsticks” party. I can’t wait to cook these for my friends!
I LOVE these. Took some leftovers to school for lunch, and everyone wanted the recipe. Great post!
Hello!!
All Your recipes are great.
I particularity love noodles and this recipe seem to be very good.
Thanks.
I made these noodles tonight for dinner and they were great! I’ll definitely move them into regular rotation in my menu planning.
These noodles were so good with the Sriracha chicken strips! I think next time I make them I would use about half as much butter, and I added chili garlic paste with the sauteing onions and garlic. Delicious!
Made this along with a few other dishes for some friends last night. They couldn’t get enough of it, and I had all the ingredients left to make it again for lunch! Thanks!
These were some of the best noodles I’ve ever had. Thank you.
I have seen this tonight at THE BEST THING I EVER ATE at Food Network. This sounds really good and look simple to make. I can’t wait to try it. Thanks!
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I would highly suggest getting some sesame oil. You can get a small bottle for under $3 and just a little splash gives A LOT of flavor. It is one of my all-time favorite ingredients!
I made this the other day but I didn’t have everything on hand so I did some substitutions. I used olive oil instead of sesame and chili garlic paste instead of oyster sauce and sugar so mine was just spicy no sweet but still delicious. I’ve been meaning to get some oyster sauce anyways so I’ll probably do it the real way eventually. Thanks!
I had this today, and it was amazing. It tastes great with a little sriracha!
I made this today. Let me tell you one thing my roommates couldn’t get enough of it, they inhaled it. it was delicious
Made it tonight – absolutely delicious! I used Dreamfields pasta so it was delicious and very low cal. This recipe will be in heavy rotation now.
I love this recipe, my mother actually makes something similar to this but it has a different dichotomy of tastes so this looks interesting! Definitely going to try this during the week.
awesome, thanks!!
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