Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Garlic Noodles Recipe
These terribly scrumptious, but easy Garlic Noodles are a fusion Asian dish made well-known by Thanh Lengthy restaurant in San Francisco, through Kenji Lopez-Alt. High with a fried egg and greens for a fast meal. Additionally makes a wonderful Asian aspect dish for “something”!
That is yet one more instance of a wonderful fusion Asian dish that brings collectively Asian and Western elements to create one thing extremely tasty. Large garlic flavours – with a secret ingredient: parmesan. Sure, you learn that proper! Parmesan. Blended with Asian sauces (oyster, fish sauce and Maggi seasoning or soy sauce) and a stack of garlic, it provides a punch of savoury flavour when it melts into the sauce. And it goes amazingly properly with the Asian flavours!
Right here’s what you want to make Garlic Noodles. There are many noodle choices however my favorite are ramen / noodles muffins, as pictured under.
-
Noodles – As talked about above, this recipe might be made with any noodles, dried or contemporary (from fridge). It’s pictured under made with hokkien noodles. It will probably even be made with spaghetti – there’s loads of recipes that use pasta!! However my favorite are ramen / noodles muffins, like these pictured above. The wrinkly nature of these noodles simply makes the sauce cling higher.
As for spaghetti – it really works and tastes superb, however pasta doesn’t have the identical chew that noodles do. I’d nonetheless plough forward if I solely had pasta although!
-
Garlic – Heaps. We want 2 complete tablespoons of finely minced garlic. The garlic flavour is unmissable on this!
-
Fish sauce – The savoury sauce that’s bought extra layers of flavour than soy sauce. Although, if you happen to don’t have it, soy sauce might be substituted. Use gentle or all-purpose soy sauce, not darkish soy sauce (too sturdy). Extra on totally different soy sauce sorts right here.
-
Maggi Seasoning is a savoury Asian sauce, I consider it like soy sauce + an Asian Worcestershire sauce. Discover it within the Asian aisle of enormous grocery shops (Coles, Woolies) or Asian shops. It’s used for noodles, stir fries and it’s additionally the key ingredient in Banh Mi Sauce.
Substitute with soy sauce (gentle or all-purpose, not darkish soy). Although notice if you happen to substitute each the fish sauce and Maggie Seasoning you’ll begin dropping flavour on this dish. 🙂
-
Parmesan – The “secret ingredient” that provides a punch of savoury flavour and saltiness! There may be refined parmesan flavour within the dish, it’s not the dominant flavour.
Remember to finely shred the parmesan utilizing a microplane or comparable so it melts seamlessly into the sauce. If you happen to use retailer purchased pre-grated (sandy kind or superb batons) it received’t soften as properly. But when that’s all you’ve bought, I’d nonetheless make this!
-
Butter, not oil. Tastier!
-
Inexperienced onion for freshness.
-
Reserve noodles water – Prepare dinner the noodles per packet instructions. Simply earlier than draining, scoop out a mugful of the cooking water (that is to make the sauce later). Take not less than 1/2 cup or extra – you want 1/4 cup for the recipe plus further simply in case.
-
Drain the noodles then depart within the colander when you make the sauce (it’s barely a minute).
-
Sauté garlic – In the identical saucepan, soften the butter then sauté the garlic for 30 seconds or till it smells ridiculously good.
-
Sauce – Add the fish sauce, Maggi seasoning, Oyster sauce and 1/4 cup reserved noodle cooking water. Stir to mix the sauce elements, there’s no have to simmer or cook dinner it.
The noodle cooking water is what makes the sauce – the starch within the water helps thicken the sauce so it clings to the noodles.
-
Noodles & parmesan – Add the noodles and parmesan then toss for 30 seconds or till the sauce is coating the noodles moderately than pooling on the backside of the saucepan. The parmesan will soften seamlessly into the sauce. The noodles must be slick and unfastened. If it will get sticky and thick (as a result of the warmth is just too excessive / tossed for longer than wanted), simply add a splash of noodle cooking water to loosen it up!
-
Toss by way of inexperienced onion then serve instantly!
Make a fast meal out of those garlic noodles by including a fried egg or slices of boiled egg, plus a aspect of greens. Pictured on the prime is broccolini which I boiled with the noodles then tossed with Asian Sesame Dressing (which you at all times have within the fridge, proper!).
In any other case, that is actually the proper aspect dish that can go together with “any” Asian mains that wants a starchy aspect. I see…..Sticky Chinese language Wings, Chinese language BBQ Pork, Chinese language BBQ Chicken, Vietnamese Lemongrass Pork Steaks, Golden Turmeric Fish or Asian Glazed Barramundi! I’m positive you’re visualising many different choices. 🙂 Inform me what you see! – Johnsat x
Ingredients
- 140g/ 5oz dried ramen or noodle cakes (2 cakes) – Note 1 for other options
- 30g / 2 tbsp unsalted butter
- 2 tbsp (6 cloves) garlic, finely minced (yep, a lot!)
- 2 tsp oyster sauce (sub vegetarian oyster sauce)
- 2 tsp fish sauce (sub soy sauce – Note 2)
- 1 1/2 tsp Maggi seasoning (sub soy sauce – Note 3)
- 1/4 cup noodle cooking water , more if needed (Note 4)
- 1/4 cup (tightly packed) finely grated parmesan (freshly grated, Note 5)
- 1/4 cup green onion , thinly sliced (~1 stem)
Instructions
- Noodles – Cook the noodles in a large saucepan per packet directions. Scoop out ~1/2 cup cooking water. Strain noodles and set aside.
- Sauce – Melt butter in the same saucepan over medium heat. Add garlic and cook, stirring until soft. Add oyster sauce, fish sauce, Maggi seasoning and 1/4 cup cooking water. Stir to combine.
- Toss – Add cooked noodles, parmesan and green onion. Toss until the noodles are all coated, and the sauce is not pooled in the bottom of the saucepan. Add more cooking water 1 tbsp at the time, if needed to loosen the noodles.
- Serve immediately!
- Serving suggestion: fried egg and broccolini cooked with the noodles*, tossed with Asian Sesame Dressing you always have in your fridge. 🙂* Broccolini takes about 3 minutes, so put it into the water before/after/with the noodles depending on the noodle cooking time.
Notes
Recipe adapted from Kenji Lopez-Alt from his cookbook The Wok.
1. Noodles – I like this best with ramen noodles / noodle cakes ie wrinkly, because the garlic bits and sauce clings better. Fresh egg noodles (ie from fridge section, yellow) are a close second – thick or thin (like hokkien, lo mein), use 220g/8oz – or dried egg noodles (amount per recipe).
Angel hair pasta or spaghetti can also be used (amount per recipe) but I prefer noodles as pasta doesn’t have the same “chew” as noodles. If I only had pasta, I’d still make this! Rice noodles also works but texture is different.
2. Fish sauce will give the best savoury flavour here (doesn’t taste fishy!) but can be substituted with soy sauce (light or all-purpose, not dark soy).
3. Maggi Seasoning is a savoury Asian sauce, I think of it like soy sauce + an Asian Worcestershire sauce. Find it in the Asian aisle of large grocery stores (Coles, Woolies) or Asian stores. Staple sauce in South East Asia! Sub with soy sauce (light or all-purpose, not dark soy).
4. Cooking water – This is what creates the sauce that coats the noodles. The starch in the water helps thicken the sauce.
5. Freshly grated parmesan required for smooth melt that disappears into the noodles. Store bought sandy or finely shredded grated won’t melt as perfectly but if that’s all you’ve got, do it!
6. Leftovers will keep for 3 days in the fridge, loosen with a touch of water.
Nutrition per serving, assuming 2 servings.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
