Ingredients:

  • 1 pound (450g) spaghetti or linguine
  • 8 cups (2 liters) water
  • 1 tablespoon (15 ml) salt
  • 6 tablespoons (90 ml) unsalted butter, or vegan butter alternative
  • 8 cloves garlic, minced (approx. 2 tablespoons)
  • 1/4 cup (60 ml) soy sauce
  • 2 tablespoons (30 ml) oyster sauce (optional, can substitute with more soy sauce or mushroom soy sauce for vegetarian/vegan)
  • 1 tablespoon (15 ml) brown sugar
  • 1 teaspoon (5 ml) sesame oil
  • 1/2 teaspoon (2.5 ml) red pepper flakes (or more, to taste)
  • 1/4 cup (60 ml) reserved pasta water
  • 2 tablespoons chopped fresh chives or green onions (optional)
  • Toasted sesame seeds (optional)

Instructions:

  1. Bring water to a rolling boil, add salt and noodles. Cook according to package directions until al dente. Reserve about 1/4 cup pasta water before draining. Drain the noodles and set aside.
  2. Melt butter (or vegan butter) in a large skillet or wok over medium heat. Add minced garlic and sauté until fragrant and lightly golden, about 2-3 minutes. Be careful not to burn the garlic!
  3. Add soy sauce, oyster sauce (if using), brown sugar, sesame oil, and red pepper flakes to the skillet. Stir well to combine and simmer for 1 minute.
  4. Gradually whisk in the reserved pasta water to create a slightly emulsified sauce.
  5. Add the cooked noodles to the skillet and toss to coat thoroughly in the garlic sauce.
  6. Garnish with chopped chives or green onions and toasted sesame seeds (if using). Serve immediately as tasty garlic noodles.