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Learn how to make THE BEST quick garlic noodles. Loaded with tons of green onions, finely minced garlic, and sauteed in a knob of butter. There are a few unusual ingredients here, but trust me, these are the best garlic noodles you’ll ever have! Ready in around 15 minutes!
Here it is! Here it is!
The recipe that I’ve had on my mind for as long as I’ve been breathing — quick garlic noodles!
A noodle dish with chewy noodles sauteed in a knob of butter with fresh minced garlic, and tons of fresh green onions. We’ve got oyster sauce and a generous splash of fish sauce too.
Okay, I know; the internet is full of garlic noodles. But believe me, this one is different. It has a couple of unusual ingredients. Not usual like I’m sending you on a wild goose chase for a hard-to-find ingredient you’ve never heard of. Unusual in the sense that you don’t typically see it paired often with oyster sauce and fish sauce. But you know what; I’ll never make garlic noodles without them now. Not that I needed any more reassurances, but when I walk into the kitchen to find hubby licking the tongs clean as he goes slightly wide-eyed from being caught in the act, I’m pretty sure I’ve made the garlickiest garlic noodles around town.
And after having some of the best garlic noodles on Maui, in San Francisco, and pretty much anywhere else I can find them on the menu, I’m proud to say this is one crazy good batch of garlic noodles. And what makes these even better? They take in the ballpark of 15 minutes to make and use mostly pantry and refrigerator staple ingredients. You can use ramen noodles, spaghetti, or chuka soba noodles like I’m using. Top with sauteed shrimp, crab, lobster, and crispy tofu with a squeeze of sriracha if you please.
Quick Garlic Noodles Video:
Ingredients for homemade garlic noodles recipe:
The ingredient list on my quick garlic noodles is short. Ten simple ingredients.
- Butter and Oil:You’ll want a combination of the two. The oil helps raise the temperature of the butter so that it doesn’t burn.
- Fresh Garlic:we’ll saute the garlic in the butter so that the flavor infuses throughout this noodle recipe.
- Scallions:We’ll saute these with the garlic to infuse the butter and you can certainly add more on top as a garnish if you’d like.
- Fish Sauce:adds a ton of umami flavor to the noodles as well as salt. If you follow a vegan diet, I suggest making veganfish sauce using the various recipes on the internet. If all else fails, you can add a splash of soy sauce instead.
- Oyster sauce:adds a salty element to the noodles. For my vegan friends, you can useoyster mushroom sauceinstead.
- Granulated sugar:adds sweetness and helps balances the salty elements of the dish. Feel free to use brown sugar if you’d like.
- Parmesan Cheese:Your eyes don’t deceive you! I did indeed right parmesan! So this ingredient works beautifully with the oyster sauce and the fish sauce to give this dish an umami flavor bomb! If you’re vegan you can use avegan parm alternative, although I do expect that the flavor will be somewhat different.
- Prepared noodles:You’ll want to use 8 ounces of dried noodles for this recipe and prepare them according to package instructions in a saucepan. For the noodles, I usedChuka soba noodlesthat my local grocery store carries. You can use just about any kind you like! Egg noodles, Hong Kong-style noodles, or even spaghetti or angel hair pasta will do. This is a fusion recipe; there’s no wrong answer here!
- Fried Garlic:It can be a tricky ingredient to find in a regular grocery store, so you can certainly omit it from the recipe or make your own! But know that the fried garlic bits on top are what truly make this recipe irresistible. If you’ve got easy access to an Asian supermarket, you can find this easily! Just know that a lot of the brands fry their garlic in palm oil. If you also feel strongly about avoiding palm oil, I suggest checking the ingredient list before you buy. I was lucky enough to find a brand that didn’t, locally. Buthere’sa brand that fries them in soybean oil in case you’re interested.
How to make the best garlic noodles on the planet:
- Boil the noodles:Set a large pot of water to boil. When the pasta water reaches a boil, cook them according to the package directions. As the pasta cooks, you can start the infusion of the butter. Drain the pasta and set it aside until you’re ready to toss it.
- Infuse the butter.The key to making good garlic noodles is to make sure you do this step right. Which is allowing the minced garlic and scallions to really infuse all of their flavors into the oil and butter. Start with a cold large skillet, add the butter, oil, garlic, and scallions and slowly let the pan heat up. This will take you about 5-7 minutes, but trust me, this is the part you don’t want to rush. The total time is still in the ballpark of under 30 minutes, and I promise it’s worth the wait!
- Make garlic noodles.While the garlic is simmering, combine the fish sauce, oyster sauce, and sugar in a small bowl. Once the garlic is done, you’ll want to kick it up to medium-high heat and add the sauces. Give it 30 seconds to simmer and then add the cooked noodles and toss it all in the sauce. Taste and adjust with more fish sauce as you’d like. If you’re just starting off, I suggest doing a tablespoon of each of the fish sauce and the oyster sauce. You can always add more but you can’t take it away! Top with fried garlic right before serving. And don’t anticipate any leftovers!
What’s to love about this recipe:
- They take about 15 minutes, give or take.
- You’ve probably got almost all the ingredients in your pantry or refrigerator.
- You can serve this with just any kind of protein! Hubby made a spicy Thai Chicken last week, and we swapped the quinoa for garlic noodles. But really, we’ve had this withMiso Ginger Salmontoo, and you just can’t go wrong here. I loveHawaiian Shrimp Scampiwith this too!
- You can skip the protein and go the vegetable route.Sauteed broccolinior seared bok choy in sesame oil *chefs kiss*
- Perfect for when you’re a single lady (or dude) like I am on some weeknights, and all you want is a bowl of comfort food and you want it FAST.
Quick garlic noodles serve four but if you ask my husband, he’ll tell you there’s just enough for one. Honestly, plan on making more than you think you’ll need.
It’s so dang hard to stop yourself from eating the whole pan!
If you like this recipe, you might also like:
- Cantonese-Style Pan-Fried Noodles
- Sesame Ginger Tofu and Veggie Stir Fry
- Gochujang Noodles
- Sesame Peanut Noodles with Chicken
- Hibachi Fried Rice
Original recipe shared Feb 2018, updated with new images, and post Oct 2022.
Yield: serves 2-4
Crazy Good Quick Garlic Noodles
Prep Time2 minutes
Cook Time13 minutes
Total Time15 minutes
Learn how to make THE BEST quick garlic noodles. There are a few unusual ingredients here, but trust me, these are the best garlic noodles you'll ever have!
Ingredients
- 3 tablespoons butter + 1 tablespoon olive oil
- 6-8 fresh garlic cloves, minced (we always use 8)
- 2 scallions, greens only (thinly sliced)
- 1-2 tablespoons fish sauce
- 1-2 tablespoons oyster sauce
- 1 tablespoon granulated sugar
- 1/4 cup shredded parmesan cheese
- 8 ounces noodles (see notes)
- fried garlic, for topping
Instructions
- Infuse the Butter:Heat a large pot with water and allow it to come to boil, cook the noodles according to package directions, drain and set aside. While the water is boiling, grab a large, non-stick skillet and place it on medium-low heat. Add the butter, oil olive, garlic, and scallions. Let the butter infuse with the garlic for 5-7 minutes, stirring often. The garlic should barely sizzle here, you don't want it to brown.
- Garlic Noodles:While the garlic is going, grab a small bowl and mix together the fish sauce, oyster sauce, and the sugar. When the garlic is cooked, kick the heat up to medium-high, stir in the prepared sauce; let cook for 30 seconds. Add the prepared noodles and toss with parmesan cheese (yes, parm!) Let the noodles cook for a minuteso they soak up all that flavor. Top with fried garlic and serve immediately! That flavor is like NOTHING you'll ever have.
Notes
- Please note: after a few responses from readers, I've adjusted the amount of fish sauce + oyster sauce to read '1-2 tablespoons.' I use 2 of each and didn't find it had a fishy flavor but a few people mentioned that it was a bit pungent for their taste. I suggest starting with 1 tablespoon of each and adjusting as desired!
- You can use a lot of different kinds of noodles here. I used Chuka soba noodles, but egg noodles, Hong Kong noodles, spaghetti, or even angel hair pasta will work here.
- You can serve this with just about anything you like!
- This recipe can easily be doubled if you want leftovers, and really with all that garlic, who wouldn't?
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30 Minute Meals Comfort Foods Dinner Fall Favorites butter comfort food Copycat recipe fish sauce garlic garlic noodles homemade garlic noodle stir fry oyster sauce parmesan scallions
originally published on Oct 24, 2022 (last updated Jan 18, 2023)
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115 comments on “Crazy Good Quick Garlic Noodles”
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Rosanna — Reply
I tried these same noodles when I was on Maui and have been trying to recreate this dish ever since! Have never gotten it quite right, the taste of theirs is so unique. I can’t wait to try your version!
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Marzia — Reply
I’m glad you feel the same way, Rosanna! They were sooo good! These do come pretty close though. Hope you love them!!
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Julie Dunn — Reply
I made this using egg noodles and 9 cloves of garlic it was divine.
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Marzia — Reply
So happy to hear you enjoyed them and that you upped that garlic! 😉
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Marzia — Reply
Hi Betsey! Fish sauce is a condiment commonly used in Thai and Vietnamese cuisines (and others as well). It’s like Worcestershire sauce but different in flavor and smell. You can usually find it in the international aisle of most grocery stores. Just know that the smell isn’t very appealing, so if you’re a first timer, don’t smell it! Just add it in – it tastes amazing in these garlic noodles! 🙂
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Gokul — Reply
Hey Marzia, your garlic noodles look sooo delicious!!! Waiting to try this out since my kids love noodles! But since we’re vegetarians, do I have alternatives for fish sauce and oyster sauce to use in the recipe and still get good results?
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Marzia — Reply
Hi Gokul! Oyster ‘flavored’ sauce is a good alternative as some of them are made from oyster mushrooms rather than real oysters. I’d suggest checking the ingredient label before purchasing to make sure though. As for the vegetarian fish sauce, unfortunately, I haven’t been able to find a good alternative yet. If you’d like to give it a try, I’d suggest making your own (just a quick google search) or checking for one at the local Asian supermarket. Hope that helps!
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Donna — Reply
My two teenagers are garlic and noodle crazy. I used 16 cloves of garlic, fried 8 cloves for the crispy top and used 8 in the noodles. I would use a tiny bit less fish sauce next time but that is just to our taste. Otherwise, these were great! I live in the LA area with an abundance of Asian markets around me and I couldn’t find fried garlic anywhere. Easy to make your own.
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Miriam Deniz — Reply
Read the directions many times, and am unable to find where the fried-garlic That goes on top at the finish is cooked, and prepared. I see the garlic and onions which are mixed with sauce and mixed w/ noodles. But i’m Lost w/ the topping. Please help me.
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Marzia — Reply
Hey Miriam! The fried garlic that goes on top is a prepared ingredient that you can either make yourself or purchase. For this reason, the directions aren’t written on how to make it, as it’s explained in the post. I purchased the fried garlic in a bottle from an Asian supermarket but you can also make your own (just a quick google search for recipes.) Hope that helps!
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Jenne — Reply
Every time I’ve cooked with chuka soba I thought they tasted like raw wheat . How do you get around that? Or am I imagining that?
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Marzia — Reply
To be honest, I’ve only ever used chuka soba to make garlic noodles (my grocery store justttt started stocking them) and with all that garlic, I can’t taste anything else ? I’m curious now and will have test them in something else and see if I have the same experience! In the meantime, feel free to use one of the other types of noodles listed if you’d like ?
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Linda Hamilton — Reply
This is so good. I first made this with thin spaghetti and it was awesome! The second time I made it I added sautéed shrimp and shiitake mushrooms. So yummy. Thanks for the recipe.
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Mil — Reply
Thank you, thank you, thank you! This turned out delicious! I added cooked pieces chicken and slivers of carrot.. loved how it turned out!
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LP — Reply
Hi, when did you add the chicken and the carrots? How did you prepare the chicken for this dish?
Thank you,
LP
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Michelle — Reply
Do these have a fishy flavor with the fish sauce and the oyster sauce? Maybe I could just omit? I’ve never used either one. Thoughts?
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Marzia — Reply
Hi Michelle! I wouldn’t say it has a ‘fishy’ flavor but these ingredients do enhance the noodles and give it a really unique, addicting flavor. Fish sauce is very pungent so if you’re a first time user, I suggesting not smelling it before you add it in, it tastes 1000x better than it smells! That said, you could reduce the amount of fish sauce if you’re worried (oyster sauce doesn’t taste fishy here at all so I’d keep it at the amount listed) but omitting these ingredients entirely will definitely alter the intended outcome of the dish. Hope that helps!
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Latannya Easley — Reply
I tried this recipe!! My family loves garlic, made my own fried garlic. I’m in heaven. I am hoping that there’s a more serious version for it( without sugar) maybe a little spicey. Either way Awesome Recipe. Thks
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Marzia — Reply
Feel free to omit the sugar, we’ve tried it and it’s not bad without it! You could also add a little chili oil or chili in oil to this for a spicier take!
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Brie — Reply
Couldn’t eat this. My husband and daughter loved it, but I couldn’t get over how incredibly fishy it was. I have always used fish sauce as an additive to a more complex sauce, so using it here as a main portion of the sauce was overwhelming.
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Laurie — Reply
Use an equal amount of soy sauce for a substitute.
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Lisa — Reply
See AlsoCrispy Sweet Chilli Chicken Recipe | Simple Home EditBeef and Broccoli Ramen Stir Fry30 Minute Creamy Thai Turmeric Chicken and Noodles.Easy Lamb Korma Recipe (Ground Lamb Curry) 30 Minute Recipe!Made these with the lettuce wraps. SO good and my daughters loved it. Great flavor
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Kristina — Reply
These noodles are OUTRAGEOUS! I can not shovel them into my mouth fast enough. I added steamed broccoli and carrots, it’s perfect meal!
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Debra Pecor — Reply
This was AWESOME!!!! I used roasted garlic, made a double batch of the recipe for 3 of us, and there wasn’t a bit left! New favorite!!!! Thanks!
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Kim — Reply
This noodle recipe was excellent, so full of flavor, my family really enjoyed it.
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julie — Reply
Anyone ever tried this with zoodles?
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Shelby — Reply
I’ve made these with zucchini noodles a few times and I like it!
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Amber — Reply
Seriously, if you’re on the fence about trying these noodles, just go for it. They. Are. AMAZING!! We made these noodles last night and we’re making a double batch tonight!
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Rachel — Reply
I just had a quick look on substitutes for oyster sauce and it recommended either vegetarian oyster sauce, or hoisin sauce. Hope this helps 🙂
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Roni — Reply
Holy cow! Do not hesitate, make these noodles NOW! My picky, picky, picky nine-year-old daughter said this is her new favourite dish.
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Abbey — Reply
This is a fantastic recipe. I give it a try with a little twist. A little veggie & shrimp. Delicious ??????
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Hurle — Reply
I just want to make sure I have it right. These sound amazing and I can’t wait to try them. This is shredded Parma not the o powdery kind you shake on spaghetti or pizza? Thank you so much.
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Marzia — Reply
Shredded or grated (pizza style) either would work here, really! I just suggest using something that’s good quality (anything from the deli dept. rather than shelf stable stuff!)
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MaLinda — Reply
This was sooo’ good. I love garlic and to have a dish so easy and flavorful it’s just awesome! The fried garlic is a new favorite too! I was eating it out of the bottle! Thank you for this recipe, I will be be making it for Life!
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Marzia — Reply
Isn’t that fried garlic just the best? We pretty much use it every chance we get now. Happy to hear you loved the noodles! 🙂
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Pamela — Reply
Instead of the oyster or fish sauce, do you think this would work well with the flavors of soy sauce and/or sesame oil?
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Coleen — Reply
Not allowed to use these sauces die to dietary restrictions. Can I sub something else? Sodium issues ughh
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Megan — Reply
The oyster and fish sauce were too pungent for flavor. I love garlic and was excited to try this recipe. But, I was severely disappointed because the fish flavor was too overpowering.
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Deb — Reply
This is a go-to, much-requested comfort food recipe for our family for years ever since we saw a slightly different version in an Asian cookbook. A few differences:
– we use a lot more scallions — say 4-6 scallions for 8 ounces of pasta — and we use everything, both the white and the green parts. I actually usually double the recipe anyway and use a full pound of pasta and even more scallions! With this recipe you probably can’t use too much garlic or scallions
– we don’t use fish sauce and don’t miss it. We’re not vegetarians, but noticed people asked about it.
– we also never add parmesan cheese — so if there are recipe purists (or vegetarians) who are hesitating, cheese is definitely not necessary for this recipe. Maybe a Maui thing?
– for a little more depth substitute brown sugar for white
– works with many different types of noodles but I think the long noodles are best. We usually use angel hair.5
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Brenda Jane F — Reply
I loved this recipe! I’m a Mediterranean girl so I adore garlic. These noodles have great flavour. I used soy sauce instead of oyster sauce simply because that was what I had in the kitchen and it worked well. And you were right – egg noodles are fantastic for this recipe. I think next time I’ll add some red peppers or chilli sauce for a bit of spicy kick.
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Caroline — Reply
This was soooo good! Just made it tonight to go with some lobster tail. I put parmesan in it, because i happened to have some, but I think it wouldtaste just as good without it. We went to a Vietnamese/crab place a week ago and had garlic noodles. These were just as good. And the best part is that this recipe does not have msg (which the restaurant’s probably did). So, i would encourage you to try it! Thank you Marzia for putting this recipe together and making it available for people to enjoy!!!
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Kim Dingler — Reply
Oh my. These were so much better than I hoped. I would cut sugar to 1/2 tablespoon next time. I don’t like fish and didn’t find the sauce fishy at all! I came back and finished the pan, even though I wasn’t hungry. Served with pot stickers for a delish, filling meal.
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Kimberlee Taylor — Reply
I am late to the party but everyone should know this is a hella great dish! going in my weekly rotation for sure.
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Kat — Reply
Made these tonight and they were soooooo good. I was skeptical for sure, but I’m so glad I tried it. Amazing garlic flavor. Big fan!
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Sonia — Reply
These noodles are to die for! I made them recently and there were no leftovers. Quick and easy to make! I served them with marinated tofu. Soooooo goooood!
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M — Reply
Well i didn’t really look at how many noodles i was working with, but when i finished boiling my noodles to prep for cooking, it looked like enough to feed two whole families… so i doubled your recipe and used 16 cloves of garlic haha! It turned out very delicious and not a disaster at all! Thank you so much!
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Linda — Reply
First, I have never posted a comment to a blog ever. I am compelled to do so tonight. This is an amazing recipe. It is hard to describe the umami flavour with this dish. It is the perfect balance of sweet and sour and that garlic! I made a batch at lunch and then it was so good I made it again for dinner on the same day. It is fall now and I had loads of peppers and greens so I chucked them in the pan. I had some fresh sockey salmon and voila! I could cry…it was that good.
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Beth Sanchez — Reply
These noodles were sent straight from heaven!!! Thank you so much for introducing these into our lives!!!
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Marzia — Reply
Haha I love it! So happy you feel that way ❤️
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YAZ — Reply
Made spaghetti squash with this recipe and its so delicious! Added some spinach as well.
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Nicola — Reply
I have tried so many of Little Spice Jar recipes and so far have loved them all. However, I tried these garlic noodles and doubled the recipe (all ingredients) using 16 cloves of garlic (UK size so small bulb). No one could eat the noodles. The garlic was so overpowering to the point it was inedible (and I like garlic!!)…. had to throw them away…..What a waste 🙁
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Tasha — Reply
This is now our family’s favorite recipe!!! I’ve tried so many versions of garlic noodles, and this is the only one I’ve found that’s really hit the spot. The only modification I’ve made is always doubling the recipe, because we were always finding ourselves bummed out that we didn’t have any leftovers!
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Jenny — Reply
The dish is awesome…..love it … this is the restaurant rated dish… highly recommended….
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Rainey — Reply
If you’re not a fish person (for example, you cannot tolerate sushi because of the seaweed wrap) then I suggest cutting the fish sauce and oyster sauce in half, and replacing with something else. Soy sauce maybe? The fishiness was way too pungent for me but my husband LOVED this dish. I really want to try it again with a milder tweak.
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Liz Dagger — Reply
Have made this at least once a week since I discovered this recipe a few months back. So weird and so deliciously addictive.
I have an allium intolerance and get really sick when I have garlic or onions BUT I make this and substitute garlic flavored olive oil and use garlic free Hoisin sauce. Seriously so yummy! And YES the parmesan is necessary!5
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Leila — Reply
This recipe is absolutely fantastic! I tried it for the first time and today and scrambled back to write a review. I’ll almost always make a recipe “as-is” the first time to know exactly what to expect. I’m glad I wasn’t swayed by the other reviews.
To start; I’d DOUBLE this recipe. I probably ate half of it before serving. The brand of Chuka Soba noodles I used (Welpac) was only 6 oz. The amount of garlic was just right and a true garlic lover could even do with more. But I would add more green onions as garnish next time.
Do yourself a favor; try this recipe!!! You’ll not lose anything and it takes no time at all plus you’ll earn a lifetime keeper of a recipe; good enough to pass down.
L5
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Jeannie — Reply
WORDS CANNOT EXPRESS…………..How fn good these noodles are!!!!!! (Sorry but that’s just how good they are) ?! I wanted to post a pic but I don’t see if that’s an option. My mom is Chinese Cantonese (in Asian cuisine Cantonese is known for their cooking styles that can almost seem like Science)but grew up with a Mexican stepmother so she was the only grandma I knew, my dad is African American but Creole decent, I grew up in Southern Cal and speak fluent Spanish, I married a Navy man from New York and we live in Florida but def traveled A LOT! Years ago I would have him take me to a seafood with Asian twist restaurant called Crustacian that originated in San Fran for their Dungeness crab GARLIC NOODLES! I love cooking so after trying and trying , I figured out it wasn’t the it was DEF the garlic noodles, so I then sought out looking for another resource but eventually just let it go as one of those love affairs that just maybe you wonder what could of happened had I hung in there?…… Like where would we be now?…….it’s been years, and then ALONG CAME YOU WITH THIS AMAZING GIFT OF AN EVEN BETTER LOVE AFFAIR!!!!! (And btw I believe in only falling in love once in real life but this story OMG!)
Our youngest is now 12 and my husband being retired military can be obnoxious at times with his perfectionism of not being a big fan of leftovers. Well not only did I double the batch, did the MAX amount of garlic, Fish sauce and oyster sauce (which has been my go to sauce in ALL things applicable), we had them AGAIN tonight with a fried egg on top (due to running low of tilapia that I just soaked in soy sauce for 10-15), refreshed with a quick cucumber/shallot/jalapeno salad and I FOUND HIM EATING OUT OF THE PAN scraping for the now crispy noodles from being twice pan fried and my son with egg yolk on his Polo ?
That, in my LONG Book is a HOMERUN and I OWE IT ALL TO YOU!!!!! I am not one to follow many recipes NOR write reviews but you have fans Marzia! THANK YOU SO MUCH FOR SHARING and Please keep up the AWESOME Job you are doing! Just reading thru, I anticipate trying more out that I can already relate to! The diversity is phenomenal!5
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CHRISTINE PAULL — Reply
How is this recipe if I leave out the cheese? No one in this home eats any kind of cheese.
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Annie — Reply
A year later lol but I just made this for the first time, and yeahnext time I make this I’m omitting the cheese-not that we have lactose issues, it just got kinda gloopy. I’d like to let the oil and butter do it’s thing and let them add cheese after if they wanna. Great flavor though!
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Joli Harris — Reply
This recipe is ridiculous, absolutely ridiculous! I got home feeling like I had a cold coming on, after a really long day at work. I thought garlic, I need garlic. I’m tired, run down and need an easy meal that is GARLICKY! Noodles, I need noodles…and GARLIC. This recipe was fabulous, I used 8 HUGE cloves of garlic and garlic chives instead of scallions. I told you I wanted garlic! This recipe fit the bill perfectly, was easy to make when I’m feeling less than 100% and was totally tasty. I added spinach at the last minute and topped these tasty noodles with sliced red chilli, left over steamed miso salmon from the fridge and a poached egg. Dinner, done. Thanks for this recipe, hubby loved it too.
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J — Reply
These were so good! I doubled the recipe, and 3 adults and 2 kids killed it. Definitely a new staple in our house. Thank you
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Cindy — Reply
Oh. My. Word. This recipe has changed my life! It’s rare to find a meal that the whole family loves and this one rocketed straight to the top of the ‘love-it-list! I must admit, the first time
I made this I was skeptical about adding the Parmesan cheese, but for some magical reason, it totally works! (Duh, or otherwise it wouldn’t be listed in the ingredients… lol) We have made this around 10 times now and I usually cook up some sliced chicken breasts separately and add them into the noodles just before serving just to help fill up the hungry tummies. Thanks for such a delicious recipe ?5
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Jessica — Reply
These noodles are so yummy! I made it just as your recipe instructs and they did not disappoint. Can’t wait to make it with veggies and some shrimp!
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Chely — Reply
Thee were an umami bomb. I’m vegan and substituted with the vegan counterparts. Easy and delicious.
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Marzia — Reply
So happy to hear you enjoyed the noodles, Chely! Thank you so much for taking the time to come back and comment 🙂
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Samia — Reply
I made this recipe with some changes to adapt to my family’s taste …I substituted the scallion for parsley & I skipped the fried garlic for garnish….I only used garlic to be infused in the butter…so only two cloves were fine with me ….for the parmesan…..if I got it …it’s ok or the smoked gouda is fine too ….thanks for your beautiful recipe
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Dori — Reply
These noodles are amazing! enjoyed with shrimp and we have had it for dinner more times over the last month than I care to admit! Thank you for this recipe that has entered our weekly rotation! YUM!
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Marzia — Reply
Hi Dori! Glad it’s on your weekly rotation; it’s a favorite around here as well! 🙂
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Olive — Reply
Hi Marzia! I’ve been teaching myself how to cook more and these look SO good. What would you say is the best way to reheat leftovers to maintain their quality?
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Marzia — Reply
Hi there! You can reheat the noodles in a couple of different ways. 1.) spray a nonstick skillet with cooking spray, add the prepared noodles and let them heat through on medium-low until warm. 2.) you can add it to a microwave-safe bowl, cover with a microwave lid, and heat until warm! Hope that helps 🙂
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Rachel — Reply
So flipping good. I was dubious about the parmesan, but think I’ll be adding it to more stir fries now! Delicious and quick I added carrots and broccoli
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Marzia — Reply
Hi Rachel! I’m so glad to hear you decided to try it with the park after all! It adds the best flavor. Appreciate you circling back to leave a review!
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NISHA — Reply
OMG, the best ever! I used 1 tbs of fish sauce and 1.5 of oyster sauce. Threw in some sautéed andouille sausage and its hands down the best I’ve ever made. Thank you, thank you!!!!
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Jessica — Reply
These noodles are AH-MAZING. I stuck to 1 tbsp each of the fish and oyster sauce as suggested for first timers abs found the balance perfect – no fishy taste whatsoever. Split the difference on the garlic and used 7 cloves worth (I used the minced jar stuff; shameful I know but I have a huge aversion to the pain in the butt that is fresh garlic – life is hard enough as it is). I used three packages of ramen noodles (discard the seasoning packet). I served with chicken over it but honestly, the noodles put the protein to shame. Better than takeout for sure! PS: don’t let the Parmesan fool you. You won’t be sorry!
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Bindi — Reply
These noodles were absolutely delicious! I made them with whole wheat angel hair pasta and they still tasted amazing! Thank you so much for this recipe Marzia!
5
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Melinda — Reply
So satisfyingly tasty!! And so easy! I did balk at first at the Parmesan at the end, but the first time I make a recipe, I follow it to the letter if I can. Pat me on the back for following the rules!! It’s some “crazy good” flavor!!
Definitely in my made-it-keep-it-going-file. Thank you5
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Tess — Reply
These were delicious. I added some stuff to make a more balanced dinner and somehow I think my sauce was more oily than your looked (not a bad thing). Maybe I didn’t have enough noodles, but it was delicious. I used cheap instant udon noodles. I did the garlic and scallions per your instructions, adding a few diced mushrooms in the last 2 minutes. Then I cranked up the the heat and added 4 shrimp cut into small pieces. When the shrimp were almost cooked through, I added the sauce ingredients and did everything else as you instructed. Served with some steamed broccoli on the side and it was perfect.
5
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Dominika Ujlaky — Reply
Holy cow, these noodles are BOMB! Totally amazing, just what I was craving. I was a little skeptical when I started adding oyster sauce and fish sauce… But damn. So perfect. I used the smaller amount of fish sauce (1 Tbs). And I added stir-fried broccoli, carrots, and cabbage (fried super hot really quick so they stay crisp). Highly recommend!
5
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Jo — Reply
I finally made this. I used thin spaghetti and lakanto brown monkfruit sweetener instead of granulated sugar and followed everything else to the tee. With all the hype about these noodles, I wasn’t impressed honestly. It’s good but not that good. In fact, the more I ate it, the more it gets to me, like how grease gets to you when you had too much of it. I guess everyone’s tastebuds are subjective.
3
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Liz — Reply
maybe try following the recipe and use sugar instead?
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Kayla — Reply
This wasn’t fishy at all. It was delicious.
5
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Tiffany — Reply
Just made these. Use veggie oyster sauce and soy sauce instead of fish sauce, and used bucatini. So good! Thanks for the greaf recipe!
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Kimberly — Reply
These noodles were so good!!!! Just made them with our salmon, and it was an instant hit! Thank you for sharing your recipe! I’m going to look at other recipes that you have.
5
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Bal — Reply
I made this twice. The first time I used 1T fish sauce and 1T oyster sauce, more parmesan cheese, and udon noodles and loved it! The second time, I made the recipe exactly as is using 2T fish sauce, 2T oyster sauce, 1/4c parmesan, and a mix of udon and angel hair noodles and loved it even more! This is absolutely delicious and I will definitely be making it again. Thank you for posting this!
5
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Susan Liebzeit — Reply
I have some Thai rice noodles could i use them?
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Deb — Reply
So delicious and our new hangover cure! 😀
5
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Annice — Reply
Really tasty but simple recipe. Very good with siracha.
4.5
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GildaRose — Reply
A wonderful dish. I did cut the fish sauce back to one tablespoon and added a half a tablespoon of toasted sesame seed oil because my daughter and I love that in Asian dishes.
Served with left over London broil, it was “the best dish we ever made” to quote my daughter,
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Michele — Reply
My noodles were a soggy mess when I added them to the pan mixture, so I was keen on a 1 star review since it looked NOTHING like the photos. BUT, that flavor!!! After I let the noodles air sit for 5 minutes, they toughened up a bit. Sooo, goood!!! Will definitely be making this again and under cook the noodles by a minute or two.
4
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Poppy — Reply
Are these garlic noodles supposed to be eaten hot or at room temperature??? I simply can’t wait to try this version…Thanks much…
5
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Marzia — Reply
Hi Poppy! They’re best served hot or warm!
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Ashlee Harris — Reply
This recipe is amazing! I double the sauce recipe (I find the noodles dry without it) and use angel hair pasta!!! I had to use soya sauce instead of fish sauce since I didn’t have that on hand but OMG IT WAS SOO GOOD!!!!! defiantly in my recipe box now!!!!
5
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Abi Durmaz — Reply
Looks delish! Could you substitute the fish sauce with soy sauce? Or another non-fish sauce?
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Josie — Reply
I love garlic so I made this dish….several times. Works with any noodle choice and as much garlic as you prefer! I envy anybody that can control themselves with only one serving….it is absolutely great tasting
5
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A — Reply
I’ve made this several times but decided to make it and the garlicky shrimp here on the site to bring to Thanksgiving dinner. I made 4x the amount and it was gone by the end of the night. Got a lot of compliments on the noodles and the shrimp. I’ve made it enough that I know I like 1 tbsp of fish sauce and lots of garlic. I’m sure I’ll make it again soon.
5
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KristyN — Reply
I am vegetarian so I made “vegan fish sauce”. For people who don’t like a fishy taste, this is a great substitute! Look up the recipe for vegan fish sauce on Pinterest.
4
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Harry J — Reply
Incredibly delicious and so easy to make.
5
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Kim — Reply
OMG this was amazing! I made it just like it is but added shrimp. Soooo good!
5
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Mom c — Reply
This is the closest I have come to replicating my local restaurant’s garlic noodles.. Absolutely wonderful. That being said, I grew up in Asia and Hawaii, so fish sauce and oyster sauce are staples in my cooking. I don’t understand the comments that this dish is “too fishy”. It is a powerfully flavored dish, but that is a plus. I have no problem with people changing ingredients as they wish, but if you do, don’t be surprised if the dish is not what you expected.
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Sarah Treglown — Reply
Can this be made ahead?
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Cee — Reply
I have made ahead and reheated and it was still just as good…just leave the fried garlic until after reheating, otherwise it may get soggy.
5
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Cee — Reply
First of all please change the name to Crazy DELICIOUS Garlic Noodles…where have garlic noodles been all my life lol?!? Thank you for the note about the fish sauce…I did used the reduced amount because it was quite strong to me. I also couldn’t find fried garlic so used fried onions for a similar crunch. This is definitely a budget friendly recipe and I also appreciated how few dishes were used in making this…I love cooking but am not a fan of the clean up! Thank you so much for sharing this amazing recipe!
5
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Claire — Reply
Hey there. Any other options for the fish and oyster sauce. I see soy is one. Any ideas for the other? Live in a small town with no access to these ingredients.
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Kate — Reply
Delicious! I added a handful of small chopped steamed broccoli to the pan so that I could call it healthy and it works.! That said, I did eat all the broccoli first so that I could focus on the amazing noodles! Mmmmmm. Oh, and I used Greenoodles- so extra fiber there too!
5
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BL — Reply
Holy chalupas! This came out so good. Both kids loved it. Made it twice in one day. I used low sodium soy sauce and a pinch of sugar.
4.5
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Duane — Reply
If you like garlic . Got to make
5
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Jan — Reply
Made this with shiitake mushrooms and a Fresno chili. So good. Pro tip, fry your garlic and save the oil. Use that oil with the butter at the beginning of the recipe to up the garlic flavor.
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Ki Gi — Reply
What do you recommend to replace the oh so very high sodium content of the fish and oyster sauce?
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Annie — Reply
New to your blog, how do I see the recipes later the ones I have liked
5
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Caroline — Reply
This recipe is really solid, thank you! I added cubes tofu and pepper flakes into the garlic infusion and added a fried egg on top when it was done. I love that I had all of the ingredients on hand in my pantry, this will be a great weekday dinner recipe.
5
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Astria — Reply
Made this tonight, doubled the sauce, added crushed red pepper and tossed it all with chicken, broccoli and zucchini. My pickiest eater asked for extras. Delicious! Thank you!
5
