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These Soy Garlic Butter Noodles are easy to make yet packed full of that delicious buttery garlicky goodness. This recipe is These Soy Garlic Butter Noodles are easy to make yet packed full of that delicious buttery garlicky goodness.

THE INSPIRATION FOR THIS NOODLE RECIPE

This recipe is inspired by the garlic noodles from the renowned Crustacean and Thanh Long restaurants in San Francisco, which specialize in their crab—and of course the noodles. Those noodles I had back when I was around 12 years old during my first trip to the US were perfectly cooked with each chewy bite boated in this delicious buttery and garlicky sauce, with hints of umami—something I really enjoyed and still remember to this day.

WHAT NOODLES SHOULD I USE?

I used guan miao or knife cut noodles because I love the curly edges of these noodles, but you can use other wheat noodles or even pasta for this recipe! Be sure not to overcook your noodles and save some of the noodle or pasta water to use for later.

INGREDIENTS YOU’LL NEED

NOODLES

• 6 oz dry noodles of choice I used guan miao or knife cut noodles

SAUCE

• 2 tbsp vegan butter , unsalted
• 1 green onion , white and green parts separated
• 5 cloves garlic , minced
• 1/2 to 1 tbsp soy sauce or to taste
• 2 tsp dark mushroom soy sauce optional for color
• 1 tbsp vegetarian oyster sauce or more to taste
• 2 to 4 tsp sugar adjust to taste

TO FINISH

• 2-4 tbsp noodle water
• 1-2 tsp chili oil optional for heat
• Drizzle sesame oil to taste

PREPARE THE NOODLES

• Heat a pot of water to cook the noodles.
• Add the noodles to the pot of water. Cook until al dente and still very chewy. Reserve some of the noodles water. Drain the noodles from the water.

STIR-FRYING THE AROMATICS IN BUTTER

• Meanwhile, heat a wok or skillet over medium heat.
• Melt the butter. Add in the white parts of the green onion.
• Allow to lightly brown before adding the garlic. Sauté the garlic until aromatic, around 1 minute.

SEASON THE SAUCE

• Lower the heat. Add in the soy sauce, dark soy sauce (if using), vegetarian oyster sauce, and sugar. Mix well and feel free adjust to your taste.
• Leave for 1-2 minutes or until the sauce starts to caramelize from the sugars.

ADD THE NOODLES

• Add the noodles into the sauce. Mix well. Add some pasta or noodle water to loosen the noodles.
• Taste the noodles and season more, if needed.
• Finish the noodles with chili oil and sesame oil, if desired.
• Serve while hot and enjoy!

OTHER NOODLE RECIPES TO TRY

• Cilantro Lime Noodles
• Shoyu Udon
• Basil & Garlic Oil Noodles
• Pad Thai
• Wonton Noodle Soup
• Saucy Ramen Noodles
• Wonton Noodle Soup
• Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
• Jjajangmyeon (Noodles in Black Bean Sauce)

Looking for more Vegan Asian recipes?

You can get a copy of my cookbook, Vegan Asian!

If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!

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