Tender noodles coated in a rich garlic-butter sauce with soy and sesame oil. Quick, flavorful, and easily customizable.
# What You'll Need:
→ Noodles
01 - 10 oz wheat noodles (lo mein, spaghetti, or ramen)
→ Sauce
02 - 3 tbsp unsalted butter (or plant-based butter for vegan option)
03 - 5 cloves garlic, finely minced
04 - 2 tbsp soy sauce
05 - 1 tbsp dark soy sauce (optional, for color and depth)
06 - 1 tbsp oyster sauce (optional; use mushroom oyster sauce for vegan)
07 - 1 tbsp toasted sesame oil
08 - 1 tsp sugar
→ Toppings & Garnishes
09 - 2 green onions, thinly sliced
10 - 1 tbsp toasted sesame seeds
11 - 1 small red chili, thinly sliced (optional)
12 - Fresh cilantro leaves (optional)
13 - 1 cup bean sprouts (optional)
14 - 1 small carrot, julienned (optional)
# How To Make It:
01 - Cook the noodles according to package instructions until al dente. Drain thoroughly and set aside, reserving a small amount of cooking water if needed.
02 - In a large skillet or wok, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant and lightly golden, taking care not to burn.
03 - Stir in the soy sauce, dark soy sauce, oyster sauce (if using), sesame oil, and sugar. Mix well until the sugar dissolves and the sauce is fully combined.
04 - Add the cooked noodles to the skillet. Toss thoroughly using tongs or chopsticks to coat the noodles evenly in the sauce, ensuring every strand is glossed.
05 - Continue to stir-fry for 1–2 minutes until the noodles are heated through and glossy. If the mixture appears dry, add a splash of water or reserved pasta water.
06 - Remove from heat. Divide the noodles among serving bowls and top with green onions, toasted sesame seeds, chili, cilantro, bean sprouts, and carrots as desired. Serve immediately while hot.
