Soy Butter Garlic Noodles
These Soy Garlic Butter Noodles are easy to make yet packed full of that delicious buttery garlicky goodness.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.
Ingredients
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
Instructions
- 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 noodle water. Drain the noodles from the water.
- 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.
- 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 into the sauce. Mix well. Add some pasta or noodle water to loosen the noodles.
- Taste the noodles and season with more veg oyster sauce or soy sauce and more sugar (to sweeten), if needed.
- Finish the noodles with chili oil and sesame oil, if desired.
- Serve while hot and enjoy!
WATCH Video
NUTRITIONAL INFO
Serving: 1serving | Calories: 424kcal | Carbohydrates: 72g | Protein: 14g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 1599mg | Potassium: 292mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 595IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 3mg
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