Asian Garlic Noodle Bowl - Epicure States

# Components:

→ Noodles

01 - 10 oz wheat noodles (lo mein, spaghetti, or ramen)

→ Sauce

02 - 3 tbsp unsalted butter or plant-based butter

03 - 5 cloves garlic, finely minced

04 - 2 tbsp soy sauce

05 - 1 tbsp dark soy sauce (optional)

06 - 1 tbsp oyster sauce or mushroom oyster sauce (optional)

07 - 1 tbsp toasted sesame oil

08 - 1 tsp sugar

→ Toppings & Garnishes

09 - 2 green onions, thinly sliced

10 - 1 tbsp toasted sesame seeds

11 - 1 small red chili, thinly sliced (optional)

12 - Fresh cilantro leaves (optional)

13 - 1 cup bean sprouts (optional)

14 - 1 small carrot, julienned (optional)

# Directions:

01 - Boil noodles in a large pot according to package instructions until al dente. Drain and set aside.

02 - Melt butter in a large skillet or wok over medium heat, then sauté minced garlic for 1 to 2 minutes until fragrant without browning.

03 - Add soy sauce, dark soy sauce, oyster sauce if using, toasted sesame oil, and sugar to the skillet. Stir to blend evenly.

04 - Add the cooked noodles to the skillet and toss thoroughly to coat with the sauce.

05 - Stir-fry the noodles for 1 to 2 minutes until heated through and glossy.

06 - Remove from heat. Divide noodles into serving bowls and top with green onions, toasted sesame seeds, chili, cilantro, bean sprouts, and carrot as desired.

# Expert Advice:

01 -

It's ready in under thirty minutes but tastes like you actually know what you're doing in the kitchen.
The butter-garlic foundation is so aromatic and rich that it feels indulgent even though it costs almost nothing.
You can make it vegetarian, vegan, or pile it with whatever protein you have on hand without changing a thing.

02 -

Don't overcook the noodles before they hit the skillet, or you'll end up with mush instead of that delicate, sauce-clinging texture.
Taste the sauce before you add the noodles—this is the moment to adjust for salt or sesame intensity, because you can't fix it once everything's combined.

03 -