Description
These buttery garlic noodles are a staple side dish I love to pair with any asian meal. They are so simple to make, but always so delicious and such a crowd pleaser!
Ingredients
Units
Scale
- 16 ounces of Chinese wheat noodles
- 2 tablespoons of butter
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup noodle water
Instructions
- Bring a large pot of water up to a boil. Boil the chinese wheat noodles according to package instructions, about 1-2 minutes. One important note is that you do NOT need to salt the water.
- Mince the garlic.
- Reserve ½ cup of the noodle / pasta water. Once the noodles are finished cooking, drain and rinse with cold water for 1 minute, or until the noodles are cool. Set aside.
- In the same pan you cooked the noodles, heat this on medium high heat. Add the 2 tablespoons of butter and let this melt and begin to brown. Add the noodles to the butter and the minced garlic. Mix everything together using tongs, then add the ¼ cup of soy sauce and ¼ cup of pasta water. Continue vigorously mixing everything together until combined, then serve!
Notes
*IF you are using fresh fettuccine noodles, the package usually comes with 8 ounces of pasta, so be sure to halve all the ingredients. You may want a splash more of pasta water, but definitely don’t add the full 1/4 cup of soy sauce for just 8 ounces of pasta (2 tablespoons should be plenty).
For storage, you can store the garlic noodles in a tupperware container. They will last for 3-4 days in an airtight container in the refrigerator.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Asian inspired
- Method: Stovetop
- Cuisine: Asian