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Garlic Noodles

Garlic Noodles

By Courtney HillApril 29, 2025

  • Makes
    4-6 servings
  • Cook Time
    25 minutes

Garlic noodles are a perennial favorite at Thanh Long and Crustacean, popular family-owned Vietnamese restaurants in San Francisco and Los Angeles. The recipe is a closely guarded secret, which is why the Internet is awash with attempts to re-create the buttery, umami-rich dish. For ours, we wanted noodles that are assertively, but not aggressively, garlicky, and with a tempered richness so we could eat more than just a few bites. We found Maggi seasoning, a flavor enhancer sold in a distinctive shaker bottle, to be key for savory flavor, while just a little oyster sauce added sweetness and more umami. If you can’t find Maggi seasoning, Bragg’s Liquid Aminos works well, too. The grated Parmesan is optional. If you can find them, use fresh lo mein noodles or other not-too-thin yellow Asian wheat noodles; dried spaghetti or linguine are good stand-ins.

Tip

Don’t grate the garlic or put it through a garlic press. Both methods produce more pungent garlic. Mincing the garlic provides bold flavor without harshness. We also tested jarred minced garlic; tasters were divided. Some had no qualms while others detected stale, “off” notes. So use at your discretion.

Ingredients
  • 1

    pound fresh yellow Asian wheat noodles, such as lo mein, or 12 ounces dried spaghetti or linguine (see headnote)

  • 5

    tablespoons salted butter, cut into 4 or 5 pieces

  • 3

    tablespoons minced garlic (about 12 medium garlic cloves)

  • Kosher salt and ground black pepper

  • 1

    tablespoon Maggi seasoning (see headnote), plus more, if needed

  • 2

    teaspoons oyster sauce

  • 2

    tablespoons finely grated Parmesan cheese (optional)

  • 3

    tablespoons finely chopped fresh chives or 2 scallions, thinly sliced

Step 1

In a large pot, boil 4 quarts water. Add the noodles and cook, stirring occasionally, until tender. Reserve ½ cup of cooking water, then drain. Rinse and toss the noodles under cool water until cool to the touch, then drain again. Leave the noodles in the colander.

Step 2

In a 12-inch skillet over medium, melt the butter. Add the garlic and ¼ teaspoon pepper; cook, stirring, until fragrant and the garlic is softened but not browned, 1 to 2 minutes. Add the noodles, 2 tablespoons reserved cooking water, the Maggi seasoning, oyster sauce and ¼ teaspoon salt; toss. Add the Parmesan (if using); cook, tossing, until the noodles are lightly sauced and the pan is almost dry, 2 to 3 minutes. Off heat, toss in another ¼ teaspoon pepper, then taste and season with additional Maggi and pepper. Serve sprinkled with the chives.

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