Asian Garlic Noodles (Quick & Easy)

Ingredients

• 454 g (16 oz)fresh wonton noodles
• 454 g (16 oz)homemade pasta
• 227 g (8 oz)dried fettuccine, spaghetti or angel hair
• 49 ml (3⅓ tbsp)light brown sugar
• 49 ml (3⅓ tbsp)oyster sauce
• 16 ml (3⅓ tsp)light soy sauce
• 6 ml (1¼ tsp)sesame oil
• 8 ml (1⅔ tsp), or to tastesalt
• 75 g (5⅓ tbsp)salted butter
• 1 bunch, plus up to 50% more if desiredspring onions, thinly sliced
• 21 clovesgarlic, pressed or minced

Instructions

1. 1

   Boil the noodles

   Cook the noodles in boiling water according to the packet instructions until they are as done as you like; they will not cook further later. Drain and set aside. While the water heats, prepare the following ingredients.

2. 2

   Mix the sauce

   Put all the sauce ingredients in a medium bowl and stir until combined.

3. 3

   Prepare the aromatics

   Thinly slice the spring onions and mince the garlic, or press it through a garlic press.

4. 4

   Cook the garlic

   Melt the butter in a large pan over medium-high heat, browning it slightly first if you like. Add 75% of the spring onions and all the garlic; sauté until fragrant and the garlic is lightly browned.

5. 5

   Toss the noodles

   Reduce the heat to medium and add the sauce, stirring to combine. Add the noodles and toss to coat and warm them slightly. Taste and add a few extra pinches of salt if needed.

6. 6

   Garnish and serve

   Serve the noodles with the remaining sliced spring onions scattered over the plates.

What are Asian garlic noodles?

This is a quick, Asian-inspired noodle dish built around garlic, butter and a savoury-sweet sauce. It is adaptable rather than tied to one particular noodle: fresh wonton noodles, homemade pasta or dried Italian-style pasta can all be used.

The method keeps the noodles separate from the sauce until the end, so they can be cooked to your preferred doneness first. A generous amount of garlic and fresh spring onions bring fragrance and contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 346 calories, 9g protein, 51g carbs, 12g fat.

The noodles provide most of the carbohydrates, while butter and sesame oil contribute much of the fat. The oyster sauce and pasta contribute some protein, but the recipe is mainly a noodle dish; serving it with seafood is one practical way to add a protein-rich accompaniment.

Choosing the noodles

Fresh wonton noodles: these are the first option and give the dish its intended noodle style. Follow their packet directions, as cooking times vary.

Dried pasta: fettuccine, spaghetti or angel hair are listed alternatives. The recipe gives a smaller quantity for dried pasta than for fresh noodles, so use the amount that matches your chosen option.

Build the sauce

Sauce mix: combining the brown sugar, oyster sauce, soy sauce and sesame oil in a bowl before cooking makes it easy to add them together. Stir well so the sugar is distributed through the other ingredients.

Seasoning: the recipe includes salt, but its final amount is adjustable. Taste after tossing the noodles with the sauce and add only a few pinches if the dish needs them.

Watch the garlic

Butter base: melt the butter over medium-high heat, with a little browning if you want a more toasted flavour. Keep an eye on it as it heats.

Garlic cue: add the garlic with most of the spring onions and sauté until it smells fragrant and is just slightly browned. If it darkens too much, it can taste bitter.

Get the texture right

Noodle doneness: cook the noodles to your preferred texture before draining, because the final pan step is only to coat and warm them. This helps avoid relying on the sauce pan to finish cooking them.

Final toss: mix gently but thoroughly so the sauce coats the noodles. The reserved raw spring onions add a fresh, crisp finish against the warm, buttery noodles.

Time the preparation

While the water heats: slice the spring onions, mince or press the garlic, and mix the sauce. This makes the brief pan stage easier to manage.

Before draining: have the sauce and aromatics ready so the cooked noodles do not need to wait while you finish preparing the other ingredients.

What to serve alongside

On their own: the noodles make a simple meal, especially when topped with the reserved spring onions just before serving.

With seafood: the recipe description suggests pairing them with simple seafood. Keep the accompaniment straightforward so it complements rather than competes with the garlic sauce.

Recipe notes & tips

• Check the packet directions for your chosen noodles, since cooking times can differ.
• Prepare the sauce before draining the noodles so the pan stage can follow promptly.
• Keep the garlic moving in the pan and take it off the heat once it is lightly browned.
• Hold back a quarter of the sliced spring onions for the fresh garnish.
• Taste the finished noodles before adding extra salt, as the sauces and salted butter already season the dish.

Variations

• Choose wonton noodles: use the fresh noodles for the version closest to the recipe description.
• Swap the pasta: use homemade pasta or the listed dried fettuccine, spaghetti or angel hair.
• Add seafood: serve the noodles alongside simple seafood for a more substantial meal.
• Brown the butter: let it colour slightly before adding the garlic for a more toasted flavour.
• Add spring onions: use up to 50% more than one bunch if you would like extra onion freshness.

Common mistakes to avoid

• Overcooking the noodles: cook them only to your preferred doneness, as the pan step will not cook them further.
• Burning the garlic: sauté until fragrant and lightly browned, then lower the heat before adding the sauce.
• Adding all the spring onions early: reserve a quarter for the raw garnish.
• Salting before tasting: check the noodles after tossing, then add only a few pinches if needed.
• Leaving preparation until the end: mix the sauce and prepare the aromatics while the noodle water heats.

How to store

Refrigerate leftover noodles in a covered container and eat within 3 days. Reheat gently in a pan or microwave until hot; the noodles may be softer after storing.

Frequently asked questions