Garlic Noodles So Good You’ll Eat Them Right Out Of The Pan!
Nothing takes me back to my childhood like the smell of my mom’s stir-fried noodles sizzling on the stovetop. They’ve been a staple in our family for as long as I can remember.
Mom’s always had 2 go-to recipes: her Takeout-Worthy Stir Fried Vegetable Noodles loaded with tender-crisp cabbage, carrots, and bell peppers – and these simpler garlic noodles. Where the veggie noodles are all about the colorful crunch, the star of this dish is definitely the noodles. 😋🥢
Each bouncy strand is slicked in garlicky butter and a homemade sauce made with soy, oyster, and fish sauce – simple pantry staples that bring rich savory-sweet flavor to every bite. Trust me, you won’t be able to stop slurping them up!
Best of all, these garlic noodles are especially low-fuss: barely any chopping and no stir-frying in batches. Just boil the noodles, stir up the sauce, toss it all together, and dinner’s ready in less than 30 minutes! 🙌🏼
Further proof that Mom always knows best. 👵🏼💜
Maximum Flavor, Minimal Effort
3 foolproof secrets to low-fuss, flavor-packed dinners, learned from years working in restaurants.
Key Ingredients
👩🏻🍳Two kinds of soy sauce?! Yes, and you need them both! Light soy (the kind you probably already have) is sharp and salty. Dark soy is thicker and sweeter, with caramelly richness. Together, they create the perfect balance of salt and depth.
Garlic Noodle Necessities
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Buy Now → How to Make Garlic Noodles, Mom’s Way!
Mom’s been making this garlic noodle recipe for years – follow these steps, and we promise, it’s foolproof!
The key to a great homemade stir fry is using a sizzling-hot pan and moving quickly. Mom typically uses a wok for stir frying (pictured here) because its high, sloped sides distribute heat evenly and prevent overcrowding. No wok? No worries – just use the largest, heaviest skillet you have.
🧈Stir frying with butter isn’t traditional to East Asian cooking, but Mom loves the richness it adds to these noodles. Even so, they taste nothing like your average Italian-style garlic butter pasta! Once the noodles are coated in stir-fry sauce, the punchy, savory flavor balances the butter.
Serving Suggestions
This easy noodle recipe is the perfect side for any dim sum night or Asian-style dinner – basically, any meal you’d normally serve with rice!
Since you already have your wok out, make another simple weeknight stir-fry like Mom’s 5-Star Sweet Sour Pork or Heavy-on-the-Veggies Beef Stir Fry.
My family also loves building a plate lunch with our favorite Hawaii-inspired mains – you can’t go wrong with Mom’s Sticky-Sweet Baked Teriyaki Chicken Thighs or North Shore Garlic Shrimp!
I can’t wait for you to try this Mom’s Crazy-Good Garlic Noodles! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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Mom’s Crazy-Good Garlic Noodles (25 Minutes)
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: serves 4-6 1x
- Category: Side Dishes, Pasta & Noodles
- Method: Stovetop, Stir Fry
- Cuisine: Chinese-American
- Diet: Vegetarian
Description
My Chinese-American mom’s Garlic Noodles are quick, easy, and so irresistible your chopsticks won’t be able to stop reaching for more!
Stir-fry chewy chow mein noodles (or your favorite Asian noodles or dried pasta) in a crazy-good garlic butter sauce packed with bold umami flavor from Asian pantry staples like soy sauce, oyster sauce, and fish sauce.
Just pile ’em in a bowl and enjoy as a no-fuss weeknight dinner or simple side dish for teriyaki chicken, crispy tofu, beef stir fry, and more!
Ingredients
- 12 ounces dried chow mein or long Asian noodles of choice (see Recipe Notes)
- 2 tablespoons toasted sesame oil
- 5 tablespoons unsalted butter
- 8 cloves garlic, finely chopped
- 2 green onions, whites and greens, thinly sliced
- kosher salt and ground white pepper, to season
for the garlic noodle stir fry sauce:
- 2 tablespoons oyster sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dark soy sauce (see Recipe Notes)
- 2 teaspoons fish sauce
- 2 teaspoons firmly packed light brown sugar
- ½ – 1 teaspoon crushed red chili flakes
- ¼ teaspoon ground white pepper
- ¼ teaspoon MSG
Instructions
- Boil the noodles: Bring a large pot of water to a boil on the stovetop. Add the noodles and cook, stirring often, until al dente (tender with a little bite). Reserve 1 cup of the starchy pasta water, then drain the noodles and rinse with cold water. Shake off any excess water, then return to the pot. Drizzle sesame oil over top and toss to coat well. Set aside.
- Meanwhile, prepare the stir fry sauce: Add all listed ingredients to a small bowl and whisk to combine well. Set aside.
- Prepare the garlic noodles: Melt the butter in a large wok or skillet over medium heat. Add the garlic and cook, stirring often, until golden and fragrant, 2-3 minutes. Add the green onions and cook, stirring often, just until fragrant, 30 seconds – 1 minute longer. Add the noodles and stir fry sauce to the skillet, tossing to combine well. If things get sticky, add some of the reserved pasta water to loosen everything up. Taste and adjust seasoning as needed.
- Serve: Finish the noodles with a sprinkle of finely sliced green onions and toasted sesame seeds. Serve immediately. Enjoy!
Notes
Jess’ Tips and Tricks:
- Serving Suggestions: Mom’s garlic noodles are a great all-purpose side dish for any of your favorite Asian-inspired dinners. Serve them alongside stir fries like PWWB reader favorite 25-Minute Sweet Sour Pork, Heavy-on-the-Veggies Beef Stir Fry, or Sticky-Sweet Orange Chicken Stir Fry. Or, pile your garlic noodles high with Hawaii-Style Garlic Shrimp or Easy Baked Teriyaki Chicken for a satisfying all-in-one dinner – you really can’t go wrong!
- Noodles: My family loves making these garlic noodles with chow mein noodles—thin, wheat-based noodles that stay pleasantly chewy and hold up well in stir-fries. If you can find fresh chow mein noodles at your local Asian grocery store, those will work beautifully too—just shorten the cooking time slightly since they soften faster. If chow mein isn’t available, lo mein noodles, Chinese egg noodles, or even ramen bricks (discarding the seasoning packet) work well. In a pinch, Italian pasta like spaghetti or linguine works too—just cook until al dente before tossing with the sauce.
- Dark soy sauce is a richer, sweeter variety of soy sauce that adds a beautiful caramel color and depth of flavor to Asian-style garlic noodles—I highly suggest seeking it out! Look for it at Asian grocery stores, in the international aisle of well-stocked supermarkets, or online. If unavailable, substitute with extra soy sauce, though the flavor and color of the stir fry sauce won’t be nearly as intense.
- Dietary Restrictions: This recipe is naturally meatless, but to ensure fully vegetarian garlic noodles, be sure to use a plant-based oyster sauce. Vegan oyster sauces, typically made from mushrooms, can be found in the Asian foods aisle of most well-stocked grocery stores or online. For a fully vegan dish, swap the butter with your favorite plant-based alternative.
- 5-Minute Meal Prep: Most of the active prep for these garlic noodles is simply mixing the sauce. Mix ahead of time (Step 2) and store it in an airtight container in the refrigerator for up to 1 week.
Storage Instructions:
- Storage and Reheating: Leftover garlic noodles can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave until warmed through, or refresh in a skillet with a splash of vegetable broth or water to loosen the sauce and bring back the flavors.
Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!
Another 5 star recipe from Jess! This one is so simple and I had all the ingredients ready at home. The noodles were perfectly chewy and slurpy. The recipe is easy to follow and comes together so quickly. I last minute decided to make some Asian dishes for Lunar New Year thanks to Jess’ writing about the holiday and how she felt about her identity (thank you for making me feel so seen!). My son and partner begged me to make more of these noodles, which I did the following day. Thank you for making me a better home cook!!
These noodles sure are hard to resist, aren’t they, Ann? We hope you had a great Lunar New Year!