The Garlic Butter Noodles That Never Leave My Rotation (the Secret Ingredient Is Probably In Your Pantry!)

A couple of months ago, I was looking for some new recipes to add to my weekly rotation when Christine Gallary’s garlic noodles caught my attention. Twenty minutes from start to finish for a meal that makes four to six servings? That sounds like a recipe worth repeating. So, my husband and I immediately made a trip to Whole Foods to make it for dinner that very night. 

At the store, we found ourselves looking for ingredients that neither of us had cooked with before, like Chinese wheat noodles (though you could also use spaghetti!), oyster sauce, and fish sauce. I grabbed them off the shelf, picked up some fresh garlic, scallions, and Parmesan cheese and was on my way home to try out what would soon become one of my favorite noodle dishes.

Get the recipe: Garlic Noodles

The instructions say that it only takes 10 minutes to prep and an additional 10 minutes to cook. And that was actually true! The most time consuming part of prepping the food was chopping the garlic. (This would have been significantly less time-consuming if I used a garlic press, which I might do next time). The rest of the prep was simple. I boiled the noodles, grated the cheese, and mixed together the sauces.

Cooking the dish was also simple. I combined all the ingredients in my wok and let them simmer in the warm pan. Because the dish doesn’t call for any protein, I also made two over-medium eggs to put on top of the noodles — one for me and one for my husband. 

We immediately dug into the still hot noodles and before long, we were going back for seconds. The delicious umami flavor (thanks in large part to the oyster sauce and fish sauce) was just strong enough and the cheesiness was light yet nutty. It was so good that I made the same dish a few days later. If you’re like me and want a new dinner for your rotation, definitely give this garlic noodle recipe a try — you won’t regret it.

Get the recipe: Garlic Noodles