I shared this easy pantry dish last week on IG stories and have heard SO much tasty feedback from you guys! It’s quickly become a comfort dish for us, so I love hearing that many of your families including little ones have lapped it up and requested it again. This is inspired by the garlic noodles that I’ve only been able to find at crawfish / seafood boil restaurants – these restaurants often have mixed cultural influences, so it’s no surprise they came up with a tasty fusion dish involving buttery, garlicky noodles with subtle Asian flavors.
This was Nick’s best attempt using what we had in our kitchen, so adjust the toppings and ratios per your tastes and based on what you have on hand. We used shrimp that we had in the freezer, but I’ve loved seeing your renditions with either mushrooms, spinach, fish, bacon, sausage, or served alone with a glass of wine – yum!
For more easy meal ideas, check out our past Extra (Ap)Petite recipe posts!
EXTRA (AP)PETITE: ADDICTIVE GARLIC NOODLES
Ingredients
- Half a box or 8 oz of pasta*
- Approximately 6 cloves of garlic minced
- 1 to 2 Tbsp butter
- 1 Tbsp olive oil
For the sauce
- 1 Tbsp oyster sauce**
- 1 tsp soy or fish sauce***
- 1 Tbsp brown sugar
For toppings
- Chopped scallions
- Parmesan cheese
- Optional: Drizzle of sesame oil, black pepper, Trader Joe’s chili onion crunch hot sauce
Instructions
- Cook pasta per box instructions in lightly salted water, and set aside a little pasta water in a bowl for later. Drain the pasta, rinse under cold water to avoid clumping and set aside.
- While pasta is cooking, chop up and heat the garlic in a large pan with the olive oil and butter over low-medium heat for 5 – 10 minutes, until garlic softens and is fragrant. It’s important to cook the garlic slowly on heat that isn’t too high, to avoid burning the garlic. You can let it sit in the pan and don’t need to constantly sauté it – maybe just stir once every few minutes. The goal is to infuse the garlic flavor into the butter and oil.
- Note: if you’re including shrimp or other seafood, season it separately then simply sauté it in the garlic oil..S et your cooked seafood aside to mix in later.
- Mix up the sauce in a separate small bowl. Soy sauce, oyster sauce, sugar, and optional fish sauce.
- Add noodles to the pan once the garlic is done sautéing, while keeping the heat on. Toss the noodles, garlic, sauce mixture and scallions. Add in a little of the saved pasta water to help everything mix smoothly.
- Top with grated parmesan cheese and an optional drizzle of sesame oil and chilis!
Notes
Garlic butter and oil cooking slowly on low-medium heat.
Season optional seafood (used defrosted frozen shrimp here), cook in garlic, and set aside to avoiding overcooking.
Pasta drained with a little pasta water set aside, while garlic finishes sautéing.
Toss cooked noodles with the garlic butter, sauce, and scallions.
Garnish with parmesan cheese, a drizzle of sesame oil, and some chili and black pepper if desired.
I love seeing your take on this dish! Thanks for sharing the below photos with me!
Easy and delicious! A staple in our house!
I think I’ve made this recipe 30+ times in the last few years. It’s so. Dang. GOOD. And so flexible!
I can’t even count the number of times I have made this now. It’s the best easy meal packed with flavor!!
This looks so good! We don’t eat shellfish in my house but have found a mushroom-based sauce that is a vegetarian substitute for oyster sauce, and was highly rated on Amazon. I’m sure not exactly the same, but still adds that umami flavor.
I made this dish tonight and it was SO GOOD….and easy too! My husband loved it. It will definitely be in the rotation. Thanks for sharing!
This recipe is a legit dupe of the garlic noodles from our local Vietnamese joints! Our young toddler loves it- we use macaroni or rotini cooked soft so it’s easier for her to grab.
Love this recipe so much! It’s SO good, and it’s such a good base to add in whatever else on hand. I made this a lot during the quarantine and had heads of green cabbage or broccoli on hand (great shelf life!), and I added very thinly sliced green cabbage or ate it with steamed broccoli florets on the side to get some veggies in.
So delicious! I make with ramen noodles and I keep thinking about making it again since the first 2 times I’ve cooked it! I hate cooking, but this is worth it. So delicious, better than anything I order as carry out!
Such a fast & easy, family friendly meal!! My picky teens loved it!
Another wonderful recipe by you! I made this a few weeks ago and I had it for 4 days STRAIGHT. So simple and delicious and reminds me of the dishes my dad used to cook. And I absolutely love the Umami of the fish sauce in here and the touch of parmesan!
Looks delicious! Have you tried it with spaghetti sauce?
I made this today for lunch and I was blown away by how delicious it is!! Would make it again and again! Love all your recipes, Jean! They are easy to make, don’t take too much time, healthy, and SO TASTY!
delicious! so simple, easy and flavourful! my go to recipe when I’m craving pasta!!
Finally got round to trying this and after googling the butter measurements into grams (UK reader) and buying crunchy chilli in oil at the Asian shop.
Wow, this was amazing! My husband wolfed it down – I had to tell him to slow down!
We’ll definitely be eating this again and I hope to cook it for our run club after training dinner once Corona has died down. The club will love it!
This is the 4th time making these delicious noodles. I’ve made them slightly differently each time, by adding vegetable or meat that I’ve wanted to use up. I made it with pork belly when I didn’t have shrimp, and added zucchini and summer squash, onions. All times have been a success! You have also opened me to explore Filipino cooking. Thank you so much Jean, you inspire others to be better people while looking so stylish! 😉
We have tried 5 of your recipes. All have been great!!! And, very easy to prepare. thank you
I tried these today for lunch and OMG so delicious! Taste just like the ones we usually get at our favorite restaurant but now that my 2 yo daughter & I have to be gluten-free, it was great to be able to make them at home with GF pasta and soy sauce 🙂
We made this for dinner today and added lobster tails to it. My family loved it! Thank you for sharing the recipe. We will definitely be making it again.
So delicious and easy! I’ve made it for my family twice now. Thank you for sharing!
Delicious! Seafood allergies, so I used the light soy sauce + hoisin substitution. I add in shredded rotisserie chicken for protein, and threw in handfuls of arugula as well (off heat, last minute addition so it’s slightly wilted but still crunchy). Husband refuses to eat it with the parmesan cheese because he thinks it’s a weird combination, but I think it’s necessary!