Ingredients:

  • 12 oz (340g) dried egg noodles
  • 1 tbsp (15ml) neutral oil
  • 3 tbsp (42g) unsalted butter
  • 6 cloves (18g) garlic, minced fine
  • 2 tbsp (30ml) low-sodium soy sauce
  • 1 tbsp (15ml) honey

Instructions:

  1. Bring a large pot of salted water to a boil. Cook noodles according to package instructions, pulling them out one minute before fully done (al dente). Reserve 2 cups (480ml) of the cloudy noodle water before draining.
  2. Melt 2 tbsp (28g) of butter and the neutral oil in a skillet over medium-low heat. Add the minced garlic and sauté for 2–3 minutes until pale gold and fragrant.
  3. Whisk in the soy sauce and honey. Slowly pour in 1/2 cup (120ml) of the reserved noodle water and stir constantly for 1 minute until the sauce is glossy and slightly thickened.
  4. Add the drained noodles to the skillet. Increase heat to medium and toss vigorously with tongs for 2 minutes. Stir in the remaining 1 tbsp (14g) of cold butter until melted and velvety.