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   Food52

   Garlic noodles

   Budget Bytes » Recipes » Globally Inspired Recipes » Asian Inspired Recipes » Garlic Noodles Garlic Noodles $2.54 recipe / $0.64 serving by Beth - Budget Bytes published Dec 3, 2009updated Jul 28, 2015 4.78 from 108 votes Pin Recipe Jump to recipe → This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you. These sweet, salty, and rich Garlic Noodles are an absolutely addictive dish that you’ll want to make again and again. Serve them as the bed for glazed meat, like my Sticky Soy Ginger Glazed Chicken, Honey Sriracha Tofu, or simple stir-fried vegetables. With a super short ingredient list of pantry staples, this delicious garlic noodles recipe will become a staple in your menu. Garlic Noodles in the skillet topped with green onion See this recipe used in my weekly meal prep. Where Do I Find Oyster Sauce? Oyster sauce can be found in the International aisle of most major grocery stores (look near hoisin sauce). If you can’t find it there, it’s worth it to seek out an Asian market, where oyster sauce is likely to be much less expensive than in chain grocery stores. What Can I Use in Place of Oyster Sauce? I personally feel that the salty rich flavor of the oyster sauce makes this dish what it is and I wouldn’t suggest substituting it. That being said, several readers have said they’ve used hoisin sauce, which is much sweeter, and have enjoyed the results. Substitute the oyster sauce in this garlic noodles recipe at your own risk. What Else Can I Add to Garlic Noodles? This is a great base recipe to which you can add all sorts of other ingredients! Garlic noodles are great as a side dish, but you can add protein and vegetables to make it a meal. Try adding some Teriyaki Chicken or Honey Sriracha Tofu on top, or check out my Garlic Noodles with Beef and Broccoli for some inspiration. Front view of Garlic Noodles in a bowl Looking for a spicy noodle recipe? Check out my Spicy Sriracha Noodles! Share this recipe Quick & Easy Garlic Noodles 4.78 from 108 votes Garlic Noodles are sweet, rich, and savory with a strong garlic punch. They make the perfect side dish to any Asian inspired meal. Servings 4 Prep 10minutes mins Cook 15minutes mins Total 25minutes mins Save Recipe Print Recipe Cook Mode Prevent your screen from going dark Ingredients 8 oz angel hair pasta ($0.54) 4 cloves garlic ($0.24) 1/2 bunch green onions ($0.35) 4 Tbsp butter ($0.50) 2 tsp soy sauce ($0.20) 2 Tbsp brown sugar ($0.05) 1 tsp sesame oil ($0.40) 2 Tbsp oyster sauce ($0.26) Instructions Add the oyster sauce, brown sugar, soy sauce and sesame oil to a bowl and stir until combined. Bring a large pot of water to a boil and cook the noodles according to the package directions (boil for 7-10 minutes). Drain the cooked noodles in a colander, then set aside. While the pasta cooks, mince the garlic and slice the green onions. Melt the butter in a large skillet over medium-low heat. Once the butter is melted and bubbly, add the garlic and onions (save a few for garnish) and sauté until they are soft and fragrant (1-2 minutes). Remove the skillet from the heat. Add the drained pasta and oyster sauce mixture to the skillet, and stir well to coat the pasta. If your pasta is stiff or sticky making it hard to stir, sprinkle a small amount of hot water over the pasta to loosen it up. Garnish the pasta with any reserved sliced green onions, then serve. See how we calculate recipe costs here. Nutrition Serving: 1Serving Calories: 374.9kcal Carbohydrates: 62.85g Protein: 8.98g Fat: 14.23g Sodium: 268.55mg Fiber: 2.73g Read our full nutrition disclaimer here. Email Me This Recipe Get this sent to your inbox, plus get new recipes from us every week! Email * Email Address Send! Video Garlic Noodles How to Make Garlic Noodles – Step by Step Photos Mix Sauce ingredients in a bowl Mix the easy noodle sauce before you begin. In a small bowl stir together 2 Tbsp oyster sauce, 2 Tbsp brown sugar, 2 tsp soy sauce, and 1 tsp toasted sesame oil. Stir until combined. Slice Green Onions Bring a large pot of water to a boil and cook the pasta according to the package directions. Drain and set aside. While the pasta is cooking, mince four cloves of garlic and slice about four green onions (1/2 bunch). Sauté Garlic and Green Onions Heat 4 Tbsp of butter in a large skillet over medium-low heat. Once melted, add the minced garlic and most of the sliced green onions (save a few for garnish). Sauté the garlic and green onions until soft and fragrant (1-2 minutes). Add Noodles and Sauce to skillet Remove the skillet from the heat, then add the cooked and drained pasta and the prepared sauce. Mix Pasta and Sauce and top with green onion Toss the ingredients in the skillet until the pasta is evenly coated with sauce. Garnish the garlic noodles with the reserved green onions and serve. Overhead view of Garlic Noodles in a bowl This easy Garlic Noodles Recipe is totally addictive… BEWARE. Share this recipe Posted in: Asian Inspired Recipes, East Asian, Globally Inspired Recipes, Pasta Recipes, Quick Recipes, Recipes under $3, Top Recipes, Under $1 per serving Beth Moncel I’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things. Making great food is my passion, my purpose, and my favorite thing to share with others. More About Beth Eat More. Spend Less. Sign up for the Budget Bytes newsletter and you’ll get new content delivered by email weekly, helpful tips, PLUS my FREE 14 Day Pantry Meal Plan! First NAme(Required) First Name... Email Address(Required) Email address... Leave a Comment Your email address will not be published. Required fields are marked * Recipe Rating Recipe Rating Comment * Name * Email * This site uses Akismet to reduce spam. Learn how your comment data is processed. Comments Leave a Comment Tara Doneice Vaughn 08.16.24 at 11:54 am Totally delicious! Reply Ellis 06.03.24 at 10:40 am I have made this so many times. I used less sugar and more garlic. When I don’t have green onions I have substitute them with red onions that are cooked until transparent, not caramelized. I made it for a pasta class last weekend. Everyone loved it, is always a success. Reply Alicia 04.27.24 at 1:10 am Absolutely love this recipe! I always add way more garlic and it’s a bit sweet for my liking so I more than half the sugar. Totally addicting and I can’t wait to make this again. Would also highly recommend making this with Trader Joe’s Thai wheat noodles. Those absorb the flavor soooo well. Reply Sarah C. Prokop 03.24.24 at 3:46 pm These were so easy and tasted incredible!! We’ll definitely be making these again!! Reply Shwaunda Smith 02.05.24 at 12:06 pm ❤️ Reply Laci 02.16.24 at 6:07 pm This is a staple. We make it with grilled teriyaki chicken thighs. Reply Shannon 01.27.24 at 9:22 pm We made this and added raw shrimp when we got to the butter step. It was UNBELIEVABLE! * chefs kiss* Reply Jennifer Baylor 10.11.23 at 5:17 pm I make this recipe often it is so tasty Reply Sarah Gonzales 10.05.23 at 8:09 pm This is our go to recipe. My son’s girlfriend said it was too sweet, so I made it different the next time. I had to add more sugar because it tasted better the 1st I made it. To each his own, the sweet makes it for me. I prefer this over garlic noodles at a restaurant any day!! I’d give you more stars if I could. Reply Don Campbell 06.25.24 at 9:51 pm Over all good.. but too sweet for me as well. Maybe add a lil sweet soy instead. Reply Comment navigation Older Comments Budget Bytes Icon Small Budget? No Problem! Cooking on a budget shouldn't mean canned beans and ramen noodles night after night. Welcome to the world of delicious recipes designed for small budgets.

   Food52

   Aztec Two Step Coffee Cake

   "Aztec Two Step" popped into my head when I heard what this contest was called. Then I had to set about learning what Aztec Two Step refers to (I didn't know), and then follow the path of chocolate from the Aztecs to Spain, and then the rest of Europe, with an especially helpful stop in Italy. I found an amazing video at www.gourmetsleuth.com, which shows two women from Oaxaca (now living in LA) making "Mexican Chocolate" from raw cacao beans into the dried disc used to make the chocolate drink whirred with a molinillo. Then Blue Corn and Chocolate, by Elisabeth Rozin, told the story of chocolate from the Aztec court of Montezuma to the modern chocolate bar. Two Step? I wanted something like a terrine with two different layers, two different colors.. Somehow ricotta seemed like a fit, and a spicy cocoa rub for pork roast was reinvented to come closer to the pantry of pre-invasion Mexico and the recipe in my head.. Helpful resources: Budino di Ricotta from Ada Boni's Italian Regional Cooking; Cocoa Rub from the blog http://dailybreadjournal.blogspot.com/. We loved the outcome, decided it was a coffee cake, and tried it warm, cool, and next day. Each is different, each is good. It is very moist at first, but the next day the moisture is redistributed and the texture much more firm. It has an endearing look, but it's not pretty. A sieving of confectioner's sugar, a spoon of barely sweetened vanilla whipped cream, sliced strawberries -- you can dress it up for looks and a bit of contrast, but the cake stands on its own. My sources say that sugar was not used with cacao, and cinnamon was brought to Mexico by the Spaniards. Necessarily, liberties have been taken.

   Food52

   Potato Rosti with Pancetta and Mozzarella

   There are few things in the world more soothing than potatoes, and this dish is comfort food at its best. I don’t even know where to start when it comes to describing the awesomeness of a good potato rosti. Also known as “Swiss hash browns,” potato rosti is simply coarsely grated potatoes that are pressed and then pan-fried. What this yields is a large potato pancake (sans eggs and flour) with an unbelievably crispy, golden brown exterior and a tender, almost fluffy, interior. While a straight up potato rosti is pretty magical, I like to experiment with different add-ins to spice things up a bit. In this case, I threw some diced pancetta and mozzarella into the potatoes and topped the rosti with fresh arugula and juicy baby heirloom tomatoes. I also cooked the whole shebang in pancetta grease, which may as well be liquid gold. When you cut into this bad boy, it’s studded with salty pancetta and starts oozing warm, melted mozzarella cheese. (I really wish my roommate had been home for this part because I imagine the terrifyingly enthusiastic reaction would have been viral video material.) Fresh tomatoes add sweetness and acidity to the savory potato pancake, and the arugula provides a peppery kick. Game changer. For the record, Potato Rosti with Pancetta and Mozzarella makes a great rustic meal on its own, but it also doubles as a killer side dish. It’s the perfect accompaniment to chicken, fish, or meat of almost any kind, and I love topping it with an egg for a fancy breakfast/brunch option. If you want to slim down your rosti, try halving the oil and baking it on a rimmed baking sheet or throw some vegetables into the mix and go for low-fat cheese. Feel free to play around with the rosti concept and adapt it to suit your tastes. I’m all about versatility.