15 Minute Sticky Garlic Noodles are the Y2K version of dinner when you’re just too tired and too lazy to prep anything else. Netflix is calling and these buttery, garlicky, gooey, noodles, swimming in a soy sauce glaze are the perfect carb-binging meal to pair with your tv binge. You’ll barely even need to press pause as you prepare them.
Quick noodle recipes are always necessary to have on hand so here are some of my previously shared favorites: Instant Pot Sticky Noodles, Easy Vegetable Lo Mein, and of course Gluten Free Thai Peanut Chicken Noodles.
15-Minute Sticky Garlic Noodles
On many occasions, I’ve been able to resist the new Asian Bar that miraculously popped up in my local grocery store, however, I’ll admit to several indulgences as well as daydreaming about the lo mein and garlic noodles repeatedly. I find it’s no surprise my pantry is now well stocked with a variety of noodle versions and not limited to the standard spaghetti. When I came upon the lo mein package my Asian Bar daydreams sprang into my conscience and I knew the only way to achieve, or rather satisfy, such dreams would be to make my own version of a sticky garlic noodle.
How to Create the Perfect Sticky and Sweet Noodles
There are two main players in this simple recipe and they are sauce and noodles. Kind of like the old-school ramen from those impoverished college years. Even to this day, they sound like a good idea!
Grab your skillet or saucepan and toss in the butter and let it melt. Add the onions and garlic and wait a bit till the fragrance wafts its way to your nose. Then whisk in the sugar, and the two key sauces, soy, and oyster. Let it bubble and let it thicken. While it does you’ll want to boil those noodles for 5 to 8 minutes and drain. Lastly, add those to the skillet and toss to coat.
Those directions are so simple they’re practically 140 characters Twitter ready, almost…
Do You Have to Use Lo Mein Noodles?
Nope, not at all. I could have just as easily used the spaghetti noodles or zucchini noodles. A wide and flat lo mein noodle, which is perfect for soaking up all the sauce, is best. If you’re really feeling nostalgic, pick up a plastic packet of the ramen. Discard the seasoning, and use them for sticky garlic noodle bliss.
Why Use Oyster Sauce?
I’m a huge fish fan. Any dish calling for oyster sauce, which resembles soy sauce and barbecue sauce, is one I’m eager to prepare. Need more explanation? Here’s what Bon Appetit has to say:
It’s a mixture of caramelized oyster juices. A byproduct of cooking oysters in water for a prolonged period of time with salt, sugar, and sometimes soy sauce. The sauce is thickened with cornstarch.
If you’re a tad hesitant then you can swap the oyster sauce for hoisin sauce or soy sauce. The sauce will be a bit more watery though.
- 8 ounces Lo Mein Noodles
- 3 tablespoons Butter
- 6 Green Onions sliced, green parts only
- 8 Garlic Cloves minced
- 2 tablespoons Brown Sugar
- 2 tablespoons Soy Sauce
- 1 tablespoons Oyster Sauce
- 1 tablespoons Green Onions
- 2 tablespoons Sesame Seeds
- NOODLES: Bring a large stockpot filled with water to a boil and cook the noodles for 8 to 10 minutes (or according to the package directions). Drain and set aside.
- SAUCE: In a small saucepan set over medium heat melt the Butter and saute the Green Onions and Garlic Cloves for 1 minute, or until fragrant. Add the Brown Sugar, Soy Sauce, and Oyster Sauce, and whisk the ingredients together then cook for 1 more minute.
- Pour the sticky sauce over the noodles and toss to coat evenly. Garnish with additional Green Onions and Sesame Seeds.