These extraordinarily delicious, yet simple Garlic Noodles are a fusion Asian dish made famous by Thanh Long restaurant in San Francisco, via Kenji Lopez-Alt. Top with a fried egg and vegetables for a quick meal. Also makes an excellent Asian side dish for “anything”!
Garlic noodles
This is yet another example of an excellent fusion Asian dish that brings together Asian and Western ingredients to create something incredibly tasty. Big garlic flavours – with a secret ingredient: parmesan. Yes, you read that right! Parmesan. Mixed with Asian sauces (oyster, fish sauce and Maggi seasoning or soy sauce) and a stack of garlic, it adds a punch of savoury flavour when it melts into the sauce. And it goes amazingly well with the Asian flavours!
Ingredients in Garlic Noodles
Here’s what you need to make Garlic Noodles. There are lots of noodle options but my favourite are ramen / noodles cakes, as pictured below.
Noodles – As mentioned above, this recipe can be made with any noodles, dried or fresh (from fridge). It’s pictured below made with hokkien noodles. It can even be made with spaghetti – there’s plenty of recipes that use pasta!! But my favourite are ramen / noodles cakes, like those pictured above. The wrinkly nature of those noodles just makes the sauce cling better.
As for spaghetti – it works and tastes fine, but pasta doesn’t have the same chew that noodles do. I’d still plough ahead if I only had pasta though!
Garlic – Lots. We need 2 whole tablespoons of finely minced garlic. The garlic flavour is unmissable in this!
Fish sauce – The savoury sauce that’s got more layers of flavour than soy sauce. Though, if you don’t have it, soy sauce can be substituted. Use light or all-purpose soy sauce, not dark soy sauce (too strong). More on different soy sauce types here.
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. It’s used for noodles, stir fries and it’s also the secret ingredient in Banh Mi Sauce.
Substitute with soy sauce (light or all-purpose, not dark soy). Though note if you substitute both the fish sauce and Maggie Seasoning you will start losing flavour in this dish. 🙂
Parmesan – The “secret ingredient” that adds a punch of savoury flavour and saltiness! There is subtle parmesan flavour in the dish, it’s not the dominant flavour.
Be sure to finely shred the parmesan using a microplane or similar so it melts seamlessly into the sauce. If you use store bought pre-grated (sandy type or fine batons) it won’t melt as well. But if that’s all you’ve got, I’d still make this!
Butter, not oil. Tastier!
Green onion for freshness.
How to make Garlic Noodles
In the video, you’ll see me boil the noodles then make the sauce using the same saucepan. It works fine because the sauce barely takes a minute to make. But sometimes, I’ll get the sauce going while the noodles are boiling then toss it together in a pan. Do what works for you. 🙂
Reserve noodles water – Cook the noodles per packet directions. Just before draining, scoop out a mugful of the cooking water (this is to make the sauce later). Take at least 1/2 cup or more – you need 1/4 cup for the recipe plus extra just in case.
Drain the noodles then leave in the colander while you make the sauce (it’s barely a minute).
Sauté garlic – In the same saucepan, melt the butter then sauté the garlic for 30 seconds or until it smells ridiculously good.
Sauce – Add the fish sauce, Maggi seasoning, Oyster sauce and 1/4 cup reserved noodle cooking water. Stir to combine the sauce ingredients, there’s no need to simmer or cook it.
The noodle cooking water is what makes the sauce – the starch in 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 until the sauce is coating the noodles rather than pooling at the bottom of the saucepan. The parmesan will melt seamlessly into the sauce. The noodles should be slick and loose. If it gets sticky and thick (because the heat is too high / tossed for longer than needed), just add a splash of noodle cooking water to loosen it up!
Toss through green onion then serve immediately!
To serve
Make a quick meal out of these garlic noodles by adding a fried egg or slices of boiled egg, plus a side of greens. Pictured at the top is broccolini which I boiled with the noodles then tossed with Asian Sesame Dressing (which you always have in the fridge, right!).
Otherwise, this is literally the perfect side dish that will go with “any” Asian mains that needs a starchy side. I see…..Sticky Chinese Wings, Chinese BBQ Pork, Chinese BBQ Chicken, Vietnamese Lemongrass Pork Steaks, Golden Turmeric Fish or Asian Glazed Barramundi! I’m sure you’re visualising many other options. 🙂 Tell me what you see! – Nagi x
Watch how to make it
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Garlic Noodles
Ingredients
Noodles:
- 140g/ 5oz dried ramen or noodle cakes (2 cakes) – Note 1 for other options
Sauce:
- 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.
Recipe Notes:
Nutrition Information:
More quick noodle recipes to try!
Buy a big bag of noodle cakes so you can make these with the leftover noodles:
Life of Dozer
I returned yesterday from a long overdue but unfortunately very short trip to Tokyo for family reasons. Dozer was, as always, sent to the golden retriever boarder’s place for his own holiday. She sends me daily updates. Here he is at the beach, looking far too happy despite being separated from me. I’m sure he’s weeping on the inside. 😂
This looks so good! Hubby and a love noodles and garlic so what’s not to love about this. Can’t wait to make it.
Such a simple and delicious way to prep noodles.!! In the video, love how you use two wooden spoons to mix and toss things. So much easier and more effective than trying to shove things around using just one spoon, a spatula or some tongs.
So Delicious!!! I also doubled the recipe for my family and served it with the Everyday Chicken Stir Fry from Nagi’s cookbook. Amazing !! 😋
Wow – I’m not someone who usually leaves a comment but I just threw this together as the quickest lazy Monday dinner ever. It’s absolutely delish. This is going on my wfh lunch rotation forever. Thank you!
I will double the amount next time.
It was superb.
I added cut up chicken thighs, mushroom, broccoli, and sweet gold pepper.
Absolutely delicious! Doubled for the family. Might have cooked the noodles just a touch too long but was very Moreish. Definitely need the egg and broccoli and it just all tastes wonderful. My first review and I plan on reviewing all my Nagi recipes. I’m printing everything I have made and creating my own Nagi cookbook.
Hi Nagi!
What an interesting flavour profile – at least to me!
I did not have any Maggi seasoning sauce so I used soy sauce and I found the sauce mixture very tasty.
I could detect the parmesan but just very subtle.
I think next time I make this dish – and I will! – I’ll try one of your reader’s suggestions and use half soy sauce and half Worcestershire. This combination seems to make sense to me! Also it may save me buying another bottled sauce I’ll likely rarely use.
I also had to use 2 different brands of ramen noodles as I did not have enough of one brand. Perhaps I’ll cook the noodles a wee bit less next time as I found they were just a tad softer that I’d like by the time I got the sauce ready – even though it was a very short time. I think it was having 2 different brands in play that resulted in my timing being off!
Overall, for my taste buds, I’m not quite at a 5 star yet but it still was really delicious.
Thank you again, Nagi, for bringing us another adventurous recipe!
I hope you and Dozer are enjoying your transition into spring!
“Cheers” from the Canadian Prairies!
I halved this for lunch for one person, and it was strangely good. I can’t quite put my finger on what makes it so good as the flavour is very unique but it’s somehow addictive. My only changes next time I will use a slightly less strong parmesan cheese, as all I had was a strong fancy, Italian one and MORE garlic 😂
first things first, make some Easy Guacamole using only four ingredients: avocado, onion, lime, salt. This basic version is tremendously satisfying on its own and it can also be used to make loads of quick meals.
Made this for dinner tonight. SO GOOD!!
easy fast deliciously yummy 😋 thank you Nagi you are amazing 🤩
also i did the half wostershire and soy like the other coment was brilliant 👍
Video callout reads “egg noodles”. 🤔
Hey Nagi, thanks again for another workday dinner.
Subed normal soy sauce and it tasted great (esp. considering the time and effort)!
I forgot that we are out of green onion, but the kids certainly didn’t complain 😀
Bloody Delish! Not always a fan of the Maggi sauce flavour but these were absolutely perfect!
I hear you Melanie! One of those sauces you’ve got to use sparingly 🙂 Glad you enjoyed it! N x
Hey Nagi, I’ve never heard of Maggi sauce and could not for the life of me find it in my local Coles here in Sydney…since you mention Worcestershire, could I do a half-and-half soy sauce/Worcestershire substitute to get a similar flavour?
Hi Matt! I’d totally do that 🙂 Great idea!! N x
Can I sub Hoisin for Oyster sauce?
You sure can Warren, you’ll get a little five spice flavour in it but it will still be lovely! N x
These are on my list for the weekend. They look and sound gorgeous 🤤 I’m inclined to sub miso for the Maggi sauce, though. Would this change the flavour greatly?
That’s a BRILLIANT idea. Can you let me know if you like it and if so I’ll update the recipe with that tip! #GENIUS
Nagi, the miso worked a treat in place of the Maggi. The noodles tasted fabulous – an umami hit! I used 2 tsps of white miso which I think melded beautifully with other sauce ingredients. The noodles were lovely as a side to your Zucchini Fritters. I can highly recommend the miso 😉
Could you use vermicelli or rice noodles for this? And if so, would you just soak the noodles and continue as above? Or would you Garlic up the soaking water or something?
Hi Teresa! There is TONS of garlic in the sauce so no need 🙂 The recipe will work with vermicelli and rice noodles but to be honest, I think the sauce works better with yellow noodles (the texture is chewier) – N x
After looking up the ingredients of Maggi seasoning (sugar vinegar chemicals), I do think coconut aminos would be a better sub-especially if you’re subbing the oysters sauce with soy sauce.
I cannot eat milk products. Since your “magic Ingredient” is parmesan cheese, would it still be tasty making this recipe without the cheese?
I wonder if nutritional yeast would work as a substitute; it’s got that cheesy parm flavor
Use vegan Parmesan cheese