Ingredients:

  • 1 lb Chinese style egg noodles
  • 1 tbsp salt
  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 3 stalks green onions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the noodles according to package instructions until al dente.
  2. Reserve ¼ cup (60ml) of the starchy noodle water before draining the noodles.
  3. Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant and softened, but not brown.
  4. Whisk together the oyster sauce, soy sauce, brown sugar, and sesame oil in a small bowl.
  5. Pour the sauce mixture into the skillet with the garlic butter. Stir constantly for 1 minute until the sauce bubbles and thickens into a glossy glaze.
  6. Add the drained noodles to the skillet and toss vigorously with tongs to coat every strand in the sauce.
  7. If the sauce is too thick, add the reserved noodle water one tablespoon at a time until a velvety consistency is reached.
  8. Garnish with thinly sliced green onions and toasted sesame seeds before serving.