Asian Garlic Noodles Recipe
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Say goodbye to takeout cravings with these buttery, garlicky Asian Garlic Noodles! Ready in just 15 minutes, this dish combines tender angel hair pasta with a rich, velvety, and completely addictive sweet-savory sauce.
Serve these garlicky noodles with main dishes like Asian Meatballs, Orange Chicken, or Grilled Asian Pork Tenderloin.
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I tested this recipe on just about everyone I trust to give honest feedback — my mom, a few neighbors, my tennis friends, and of course, my boys (who are not shy when it comes to food opinions!). After a few rounds of tweaks, I landed on this version and I’ve been hooked ever since.
The noodles are rich, velvety, and full of garlicky, savory flavor. Best of all, they come together in minutes with pantry staples. If you’re looking for a quick side or simple main that delivers big flavor with almost no effort, this one’s a keeper. I love to serve these noodles with Teriyaki Brussels Sprouts for the perfect meatless Monday dinner.
Why you’ll love
- Quick and Flavorful: Ready in just 15 minutes, this dish combines rich garlic butter with a sweet-savory sauce and a hint of tang for the perfect balance of flavors.
- Customizable: Toss in shrimp, chicken, tofu, or your favorite veggies to make the noodles a complete, hearty meal.
- Simple Ingredients: This recipe uses pantry staples and fresh garlic for a bold, satisfying flavor—there’s no need for a special trip to an Asian grocery store!
Ingredients
Recipe Notes
- Angel Hair Pasta: I like using thin pasta like angel hair for this Asian noodle recipe. You could also use rice noodles.
- Butter: Salted or unsalted butter will work in the recipe. If you use salted, adjust the amount of added salt accordingly.
- Olive Oil: You will saute the garlic with extra virgin olive oil and butter.
- Garlic: Freshly minced garlic cloves are best, but I’ll often substitute jarred garlic if that’s what I have.
- Soy Sauce: Soy sauce is the base for this Asian noodle recipe. Use your favorite; regular or low sodium both work.
- Rice Wine Vinegar: If you don’t have rice wine vinegar on hand, apple cider or red wine vinegar will work in a pinch, but the flavor will vary slightly.
- Sesame Oil: Toasted sesame oil is ideal for flavor, but if you don’t have it, use a neutral oil like canola.
- Ginger Paste: Ginger paste also ups the Asian flavor. You could also use freshly grated ginger or ground ginger.
Optional Garnishes:
- Green Onions: Thinly sliced green onions make a great garnish.
- Sesame Seeds: Sesame seeds add some texture. For a deeper flavor, toast them beforehand.
Pro Tip: If you are short on time, use store-bought teriyaki sauce. There are many great brands on the market. Start with 1/3 cup and add additional sauce to taste.
FAQs
Yes! Spaghetti, linguine, ramen noodles, or even rice noodles work well. Adjust the cooking time accordingly.
Absolutely! Swap the soy sauce for tamari or a gluten-free soy sauce alternative, and use gluten-free pasta.
How to make the best Angle Hair Asian Noodles
Step 1: Cook the pasta and prepare the sauce.
Step 2: Sauté the garlic.
Step 3: Combine noodles and sauce.
Step 4: Garnish and serve.
Recipe Variations
- Swap the noodles: Try spaghetti, rice noodles, buckwheat noodles, ramen noodles, or Chinese egg noodles.
- Add protein: Top with crispy tofu, shredded chicken, teriyaki meatballs, sauteed shrimp, or a fried egg.
- Mix in veggies: Fresh or frozen stir-fried veggies would make this an even heartier meal.
Storage Instructions
Fridge Storage: Let the noodles cool completely before packing them up in an airtight container. They’ll stay fresh in the fridge for 3-4 days, so you’ve got plenty of time to enjoy those leftovers!
Reheating: When you’re ready to dig in again, warm the noodles in a skillet with a splash of water or broth over medium heat. Stir them around to heat everything evenly and loosen up the sauce—it’ll taste just as good as the first time!
Freezing Tips: Freezing the noodles isn’t the best idea since their texture can change, but the sauce? That’s a different story! You can freeze it on its own for up to 2 months. Just thaw it overnight in the fridge, heat it up gently, and toss it with freshly cooked noodles for a quick and delicious meal.
What to serve with Asian Noodles
Add some sesame-crusted salmon, teriyaki chicken, or sautéed shrimp on the side, and you’ve got yourself a hearty dinner that’s anything but boring. Roasted or steamed broccoli, snap peas, or stir-fried mushrooms are all amazing vegetable options. Bonus: they soak up that leftover sauce beautifully.
Want to go all out? Pair the noodles with egg rolls, dumplings, or a light cucumber salad to kick things off. It’s like bringing the best parts of takeout right to your table.
What will you serve with your noodles? Let me know—I love hearing your creative combos!
More noodle recipes
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
Recipe
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15-Minute Asian Garlic Butter Noodles
Ingredients
For the sauce
- ⅓ cup Soy Sauce
- 1 Tablespoon Rice Wine Vinegar
- 2 Tablespoon Brown Sugar packed
- 1 clove Garlic minced
- 1 teaspoon Sesame Oil
- ½ teaspoon Ginger Paste
- ¼ teaspoon Red Pepper Flakes optional
- ¼ cup Water
- 1 ½ teaspoon Cornstarch
For the noodles
- 8 ounces Angel Hair Pasta
- 3 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 1-2 cloves Garlic minced
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
For the garnishes
- Thinly sliced Green Onions
- Sesame Seeds
Instructions
- Bring a large pot of salted water to a boil. Cook the angel hair pasta according to package instructions.8 ounces Angel Hair Pasta
- Combine soy sauce, rice wine vinegar, brown sugar, sesame oil, garlic, ginger paste, and red pepper flakes in a small saucepan over medium heat. Mix the water and cornstarch together and add to the sauce ingredients. Bring the sauce to a simmer, stirring occasionally until the sauce has thickened. Remove from heat.⅓ cup Soy Sauce, 1 Tablespoon Rice Wine Vinegar, 2 Tablespoon Brown Sugar, 1 clove Garlic, 1 teaspoon Sesame Oil, ½ teaspoon Ginger Paste, ¼ teaspoon Red Pepper Flakes, 1 ½ teaspoon Cornstarch, ¼ cup Water
- In a large skillet, melt the butter with the olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Be careful not to let the garlic burn.3 Tablespoon Butter, 1 Tablespoon Olive Oil, 1-2 cloves Garlic, ¼ teaspoon Salt, ¼ teaspoon Black Pepper
- Add the cooked angel hair pasta to the skillet with the garlic butter. Toss the noodles to coat evenly. Pour the sauce over the pasta and toss again to combine.
- Transfer the noodles to serving plates or a large bowl. Garnish with green onions and sesame seeds, if desired.Thinly sliced Green Onions, Sesame Seeds
Notes
- If you don’t toss the noodles in the sauce immediately, rinse them with cold water after cooking to prevent sticking.
- If the sauce feels too thick after simmering, add a small splash of water to thin it out. If it’s too thin, let it simmer a bit longer to thicken.
- Taste the sauce before adding it to the noodles. You can adjust sweetness, saltiness, or tang by tweaking the soy sauce, sugar, or vinegar.
- Garlic burns quickly, so keep the heat at medium and stir constantly when sautéing.
We added shrimp to these garlic asian noodles with a side of broccoli and it was the perfect dinner! I think this is such a fun alternative to our typical menu! Thank you!
Thank you so much for sharing! Adding shrimp and a side of broccoli sounds absolutely delicious—the perfect combination! I’m so glad you enjoyed the recipe! 😊