Mmm, garlic butter noodles. There’s something about their rich flavor and tantalizing aroma that just makes them irresistible. Whether you’re eating them plain or pairing them with your favorite dish, garlic noodles are sure to please. So why not give them a try? You might just find that they’re your new favorite food!
Mahalo to Foodland Hawai’i for sponsoring this post. As always, thoughts and opinions are my own.
There are few dishes as delicious and comforting as a bowl of garlic noodles. And while they may be simple to make, there is an art to getting the perfect ratio of garlic, butter, and pasta.
But when done right, garlic noodles are absolutely heavenly – rich, savory, and incredibly satisfying. So if you’re looking for a new dish to try, or just want to make a classic even better, give garlic noodles a shot. Trust me you won’t be disappointed.
To make garlic noodles you’ll need:
- Maika’i Organic Artisanal Spaghetti. Find this at your local Foodland in the pasta aisle.
- Unsalted butter. Don’t skimp here. Get the good stuff.
- Maika’i Whole Peeled Garlic. Of course you can’t really substitute garlic out. These are garlic noodles afterall.
- Golden brown sugar. You can use white, dark, or light brown sugar here if you’d like.
- Oyster sauce. Add a little sweetness to the dish.
- Shoyu. This is Japanese style soy sauce that can be found in the Asian aisle at most grocery stores.
- Parmesan cheese. Can’t go wrong with a little cheesy goodness.
- Green onion. Add a pop of color and crunch.
(Full recipe instructions and ingredient amounts are in the recipe card at the bottom of this post)
How to make garlic butter noodles?
First things first. Get the water boiling. And once it’s boiling, add salt to make it as salty as the ocean. Then boil the noodles according to package directions.
Once the noodles are boiling you’ll have some time, so you can start on the garlic.
Add butter and garlic to a pan over medium heat. You’ll want to cook until just fragrant. Be careful as garlic burns easily and one one likes burnt garlic.
Now for the delicious sauce. Add the brown sugar, oyster sauce, and shoyu to the pan. Stir until well combine and the sugar beings to dissolve. Once you’re there, remove the pan from the heat.
When the noodles are done, drain the pasta water, but reserve a cup for later. Add the noodles to the sauce and toss with Parmesan cheese.
If the noodles are too greasy or the sauce is too thick, this is when you add a little bit of pasta water at a time to thin it out.
If it’s too thin, continue cooking it down until the sauce thickens.
Top with thinly slice green onions and ENJOY!
Tips for the best garlic butter noodles
- Garlic is key. You can’t make garlic noodles without garlic. Use as much or as little as you like, but don’t skimp on the garlic.
- Use fresh, high-quality ingredients. This means using real Parmesan cheese instead of the imitation stuff, and fresh, quality butter for sautéing the garlic.
- Cook your noodles al dente—they should still have a little bit of bite when you eat them so they don’t get soggy from all that sauce!
- Garnish with green onion just before serving—it adds an extra pop of color and texture that will make your guests go wild!
Frequently asked questions
You can use garlic noodles as a base for anything from stir-fries to salads to soups—you name it! It’s versatile enough that they can be used almost anywhere, so don’t be afraid of getting creative with them.
You can add various proteins like shrimp, chicken, and beef to make this dish more filling.
Place noodles in an airtight container and store in the refrigerator. This will keep for 3-4 days.
Noodles can be quickly reheated in the microwave or on the stove top.
Other great noodle dishes
Garlic Noodles
Ingredients
- 1 pound Maika'i Organic Artisanal Sphaghetti
- 4 tablespoons unsalted butter
- 10 cloves Maika'i Whole Peeled Garlic finely minced
- 1 tablespoon golden brown sugar
- 1 tablespoon oyster sauce
- 1 tablespoon shoyu
- 1/4 cup Parmesean cheese grated
- 3 stalks green onion sliced
Instructions
- Set a large pot of water over high heat. Bring to a boil. Once the water is boiling, add salt so the water is salty like the ocean. Boil the noodles according to package directions.
- While the noodles are boiling, start the garlic. Add butter and garlic to a large pan over medium heat. Saute the garlic until fragrant.
- Add brown sugar, oyster sauce, and shoyu to the pan. Stir to combine and remove from heat.
- Once noodles are done, drain the pasta water, reserving 1 cup. Add noodles to the garlic sauce along with the Parmesan cheese. Toss to combine. If the noodles are too greasy, add a splash of pasta water. If the noodles are too watery, continue to cook down until the sauce thickens.
- Optionally top with green onions and serve immediately. ENJOY!
Notes
- Garlic is key. You can’t make garlic noodles without garlic. Use as much or as little as you like, but don’t skimp on the garlic.
- Use fresh, high-quality ingredients. This means using real Parmesan cheese instead of the imitation stuff, and fresh, quality butter for sautéing the garlic.
- Cook your noodles al dente—they should still have a little bit of bite when you eat them so they don’t get soggy from all that sauce!
- Garnish with green onion just before serving—it adds an extra pop of color and texture that will make your guests go wild!
Nutrition
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!
