Ingredients
Method
- Bring a large pot of lightly salted water to a boil. Cook noodles until al dente as per package instructions. Reserve about ¼ cup of pasta water.
- In a small saucepan, bring garlic and oil to a boil over medium heat. Cook for 2-3 minutes, or until the garlic is lightly browned. Turn off the heat, then remove and pour into a heat-proof bowl; the garlic will continue to cook.
- Add butter, red chili pepper flakes, and garlic to a cold sauté pan. Turn heat to medium-high and cook, stirring continuously, for about 2 minutes. Do not burn the garlic.
- Add soy sauce, oyster sauce, and Worcestershire sauce. Stir to combine until warm. Immediately turn off the heat.
- Add the cooked pasta and sesame oil to the skillet. Stir to combine. Adjust seasoning with additional oyster sauce or soy sauce as needed.
- Stir in the Parmesan. Add a small amount of reserved pasta water if the pasta is too dry.
- Serve the noodles with chopped green onion and optional garlic oil (1-2 tsp or as needed). Enjoy!
Nutrition
Notes
You can keep the garlic oil for 1 week at room temperature.
The nutrition facts below are for the garlic noodles only. The garlic oil isn't included.