Mom's Best Recipes
Recipe

Classic Garlic Noodles

Buttery, garlicky noodles with savory umami sauce and crisp, golden edges. Fast, bold, and wildly comforting.

Author By Matt Campbell
4.9
A close-up photo of glossy garlic noodles in a black bowl topped with sliced scallions and toasted sesame seeds, with a fork twirling noodles
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Garlic noodles are one of those magic tricks that feel like cheating. A few pantry sauces, a suspicious amount of garlic, a little butter, and suddenly you have noodles that taste like they came from your favorite spot across town. They are salty, a little sweet, deeply savory, and clingy in the best way.

This version is my go-to for weeknights when I want big flavor with low drama. We keep the ingredient list accessible, the instructions clear, and we build in a couple of small pro moves. Think: blooming garlic in butter, using a splash of starchy noodle water to make a glossy sauce, and letting the noodles sit in the pan long enough to catch some crisp edges.

Make them as a main, or use them as the happiest side dish on the table. Either way, taste as you go. Garlic noodles reward confidence.

A real photo of garlic cloves being minced on a wooden cutting board next to a chef's knife

Why It Works

  • Big garlic flavor without bitterness: We gently cook the garlic in butter just until fragrant, not browned into regret.
  • Glossy, restaurant-style sauce: A small amount of starchy noodle water helps the butter and sauces emulsify into a silky coating.
  • Balanced umami: Soy sauce plus oyster sauce delivers depth, while a touch of sugar keeps the whole thing rounded.
  • Fast and flexible: Works with spaghetti, lo mein, ramen, or whatever long noodles you have.

Pairs Well With

Storage Tips

Fridge: Store cooled noodles in an airtight container for up to 4 days. If they look a little dry the next day, that is normal. The sauce tightens up as it chills.

Reheat (best method): Warm a skillet over medium heat, add a small knob of butter or a drizzle of neutral oil, then toss in the noodles with 1 to 2 tablespoons water. Stir and toss until glossy and hot.

Microwave method: Add a splash of water, cover loosely, and heat in 30-second bursts, stirring each time.

Freezing: You can freeze them, but the texture is softer after thawing. If you do, freeze up to 2 months and reheat in a skillet for the best comeback.

Common Questions

What noodles work best for garlic noodles?

Long noodles that can grab sauce are ideal. Spaghetti is the easiest and works shockingly well. Lo mein, yakisoba, ramen noodles (discard seasoning), and linguine are also great.

Can I make garlic noodles without oyster sauce?

Yes. Oyster sauce gives sweetness and depth, but you can swap in hoisin sauce (slightly sweeter) or use 1 extra tablespoon soy sauce plus 1 teaspoon sugar. If you have fish sauce, add 1 teaspoon for extra funk and balance.

How do I keep the garlic from burning?

Cook it on medium to medium-low and keep it moving. Add the sauces quickly after the garlic turns fragrant. If your pan runs hot, pull it off the heat for 20 seconds while you pour in the sauces.

Can I add protein or veggies?

Absolutely. Shrimp, sliced chicken, tofu, or a fried egg all make it a meal. For veggies, try sautéed mushrooms, snap peas, spinach, or broccoli. Cook them first, then finish the noodles in the same pan.

Are garlic noodles spicy?

Not by default. If you want heat, add chili crisp, red pepper flakes, or a spoon of sambal oelek at the end.

The first time I made garlic noodles at home, I used spaghetti because that is what I had. I expected “close enough.” What I got was a full-on pantry miracle. The kitchen smelled like garlic bread met takeout noodles and decided to become best friends. Now it is my default when I want comfort fast, when friends are coming over, or when I need something that feels a little chaotic in a fun way. The rule in my kitchen is simple: if you are not tasting the sauce straight from the pan, you are not doing garlic noodles correctly.