This easy garlic noodles recipe is super rich and buttery, and is a punch in the mouth of garlic and onion. We use wonton noodles here so it’s got an asian garlic noodle vibe, but it’s great with just about any kind of noodle or pasta.
Each year my family and some friends gets together for an event called ‘crab massacre’. At one of these gatherings, a friend prepped an amazing mound of garlic noodles which we weren’t expecting at all. We were hooked and now can’t do any seafood boil without whipping up garlic noodles to go with it.
Our boils are typically Dungeness crab, crawfish or shrimp, but when we run out of seafood, these garlic noodles are so flavorful that I love em with sides of boiled veggies or whatever leftovers are in the fridge.
Here’s a tray of garlic noodles I made using homemade pasta dough cut into taglioni for our backyard crawfish boil. Yeah that’s a lot of food :), we actually gave half of that boil to our cousins who stopped by shortly after.
Types of noodles to use
This recipe works well with any kind of pasta or noodles, like fettuccine, angel hair, or spaghetti. This would be excellent with homemade pasta too. I love this with wonton noodles for its softer, silkier texture–the same silky texture of the dumplings in my wonton soup recipe! The noodles you pick heavily affect the outcome of this dish, but on the other hand so many will work well so it’s really up to you.
I’ve been making a lot of fresh pasta with the gf for other recipes (surprisingly simple), which would work perfectly here too. Recipe coming up soon, but yeah no problem at all with store bought dried pasta or wonton noodles.
Garlic noodle sauce
My favorite kinda sauce recipe: throw it into a bowl and mix. Super simple to prepare ahead of time, and easy to store until you’re ready to use. For our recent seafood boil hosted at a friend’s place, this is exactly what we did to avoid transporting any tools, bottles, or cutting boards.
Don’t do what I did: you absolutely should not bust out four mini prep bowls for the sauce. Dump into one big bowl and give it a mix.
Aromatics: scallions & garlic
This bowl of scallions has quite a bit more than you need for the 8 oz of noodles, but I wanted to just have more on hand to make these as we eat it. Lately, I’ve been keeping a container of sliced scallions and pressed garlic in the fridge, ready to go. Also a jar of pressed garlic in some neutral cooking oil like canola or grapeseed–this is great to prep ahead of time and you can also use it for recipes like sinangag (Filipino garlic rice) or smashed potatoes.
These are great to have on the ready to add aromatics to a quick saute of veggies, browning up a little with butter before cracking some eggs into the pan, adding to meat, rice, etc.
And yesss your kitchen is going to smell amazing as these cook down and release their aroma. If you want more of that pungent raw garlic and onion flavor you can saute it less here.
Garlic Noodles (w/ Wonton Noodles)
One Noodle Selection
- 16 oz fresh wonton noodles or
- 16 oz homemade pasta my recipe! or
- 8 oz dried fettuccine / spaghetti / angel hair
- 2.5 tbsp (30 g) light brown sugar
- 2.5 tbsp (47.5 g) oyster sauce
- 2.5 tsp (15 g) light soy sauce
- 1.25 tsp (5 g) sesame oil
- salt to taste
- 4 tbsp salted butter
- 1 bunch green onions / scallions thinly sliced
- 16 cloves (53.75 g) garlic pressed or minced
- Boil noodles according to package instructions, until desired doneness is reached (we will not cook it more later), drain, then set aside. Prepare the below steps while the water boils though!
- Add all sauce ingredients into a medium prep bowl and mix to combine
- Slice scallions thinly and mince garlic or use a garlic press.
- Melt butter in a large pan (brown it a little if desired) over medium-high heat, then add 75% of your green onions, and all of the garlic. Saute until fragrant and garlic is slightly browned.
- Lower heat to medium, add sauce ingredients and stir to combine. Add noodles, mix to coat and warm up slightly. Taste, and add a few extra pinches of salt to taste if needed.
- Garnish served plates with the remaining raw, sliced green onion and eat!