Buttery Garlic Noodles  

These buttery garlic noodles are a staple side dish I love to pair with any asian meal. They are so simple to make, but always so delicious and such a crowd pleaser! 

I started making this recipe in my early days as a private chef – for any korean, chinese, or asian themed dinner, these garlic noodles would always be on the menu.

The secret to this dish is the fresh pasta. The chew that comes from the fresh noodles, paired with the savory sauce and rich butter are what make this such a treat. Even though these garlic noodles are buttery, it doesn’t feel too heavy and rich. I lightly toast 2 tablespoons of butter for 1 lb of pasta, and find that this is the perfect ratio for my liking. Of course, you’re welcome to add more butter, but I find a lighter version allows for people to indulge in the flavor without compromising how you feel after eating a big bowl 🙂  

The second best part about these garlic noodles is that they’re only made with 4 ingredients. I’ve had other garlic noodles that have scallions, oyster sauce, and many other aromatics and flavor enhancers, but I always come back to my simple version. I prefer keeping this dish a bit less complex, so you can really pair this with any main dish and other sides. Plus, you will likely always have the ingredients on hand and so once you pick up the fresh noodles, you can make these in no time. 

Private Chef Tips – for the garlic noodles:

• Use fresh Chinese wheat noodles (can be found in the refrigerated section of an asian supermarket). If you can’t find Chinese wheat noodles, or prefer not to go to a separate grocery store, I recommend that you choose a fresh pasta (like a fettuccine, tagliatelle, or spaghetti), and these are common in most grocery stores. I prefer a fresh pasta over a dried pasta or noodle for this recipe. The main difference between a chinese wheat noodle and a fresh pasta is the type of flour used. Western pastas are typically made with semolina flour and egg, vs chinese wheat noodles are made with wheat flour, water, and sometimes egg. The main difference is the texture, but again, I prefer fresh pasta over any boxed asian noodle for this recipe. 
• Cook until al dente, about 1-2 minutes, or according to package directions The noodles will finish cooking when tossed with the butter and soy sauce. 
• Rinse the Chinese wheat noodles after cooking them. This is different from cooking traditional Italian pasta, and it’s a critical step to RINSE the noodles. Another difference from cooking Italian pasta is that you do NOT need to add salt to the pasta water. The soy sauce will bring plenty of flavor and salt.

Ingredients:

Chinese Wheat Noodle – a fresh noodle that is the star of the show, and this is the brand I like to get. If you cannot find this brand or only shop at western grocery stores, I highly recommend you try this recipe with fresh pasta (tagliatelle, fettuccine, spaghetti).

Butter – a little bit goes a long way, but the butter really enhances the depth of this dish. I also like to lightly toast the butter (light browned butter) before adding the noodles. The butter adds a richness, but isn’t too overpowering and won’t have you in a slump after you eat. 

Garlic – freshly minced garlic is another key ingredient to this dish. I add it to the pan after I add the noodles so it doesn’t burn.

Soy Sauce – the main savory component in this dish, and what brings the umami to life. I have found 3-4 tablespoons as the sweet spot for the perfect amount. 
Pasta Water – another critical ingredient that emulsifies the sauce together and brings a glisten to the noodles. I use ¼ cup and add another few tablespoons as needed.

FAQ – Buttery Garlic Noodles 

Q: Will these garlic noodles reheat well? What’s the best way to reheat them?

A: Even though fresh noodles and pasta are always their best on the same day they are cooked, I actually don’t mind a reheated garlic noodle. They do lose some of their chew, but I’d say the quality is still ~80% of its original. To reheat, you can heat in a pan over medium heat with a splash of water until warm (about 5-7 minutes). You can also microwave, but this will also reduce the overall quality of the dish slightly. 

Q: What should I serve with these garlic noodles?

A: This dish goes well with so many mains! Here are a few ideas:

• Korean Meatballs
• Coconut Curry Steamed Salmon
• Shrimp Bing
• Easy Lemongrass Thai Chicken
• Spicy Thai Garlic Shrimp
• Asian Braised Beef Brisket 

Step by Step Instructions:

1. Bring a large pot of water up to a boil. Boil the chinese wheat noodles according to package instructions, about 1-2 minutes. One important note is that you do NOT need to salt the water.

2. Mince the garlic.

3. Reserve ½ cup of the noodle / pasta water. Once the noodles are finished cooking, drain and rinse with cold water for 1 minute, or until the noodles are cool. Set aside.

4. In the same pan you cooked the noodles, heat this on medium high heat. Add the 2 tablespoons of butter and let this melt and begin to brown. Add the noodles to the butter and the minced garlic. Mix everything together using tongs, then add the ¼ cup of soy sauce and ¼ cup of pasta water. Continue vigorously mixing everything together until combined, then serve!

Noodle Alternatives: Fettuccine Noodles

Same steps are taken for fettuccine noodles

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If you liked this Buttery Garlic Noodles:

• Shrimp Bing & Garlic Noodles
• Spicy Thai Garlic Shrimp

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