Garlic Noodles Recipe

Amazing recipe. Made as written, but added cilantro at the end. Crazy good. Went perfect with Dungeness. Keep the west coast seafood recipes coming, John. You're making me look good.

Good recipe. I wanted to add protein so I included chicken. I was cooking for 6 adults so I increased the base recipe as well. After the butter was melted and hot, I sautéed 3 large, diced b/s-less chicken breasts and then continued with the recipe. Every one enjoyed it. Only drawback was that it was a bit salty. I attribute that to the use of Thai fish sauce (which is generally more salty than Korean). I will just make sure I use the right one next time :)

These were SO fire! I couldn't find fish sauce but found online that you can substitute it with 1:1 soy sauce:rice vinegar, and it came out great. I would highly recommend using low sodium soy sauce and unsalted butter for this, since all of the ingredients are already quite salty

Great dish, but salty as written! Given that every ingredient in the secret sauce is salty, I wouldn't salt the pasta water. We used knife-cut noodles, but anything is truly fine. If you *don't* salt the pasta water, add a little in at the end to thin out the saltiness. You could also stir fry some greens in here to cut the saltiness. That aside, it's great flavor! Get ready to need mouthwash :)

This was delicious, but a bit heavy and believe it or not the garlic got a tiny bit lost so I added 1Tbsp of Ponzu and 1Tbsp of Worcestershire sauce and it made All the difference in the world! I also mixed the secret sauce and let it sit for 1 hour to mesh.Absolutely recommended

Wow. Such a simple recipe with big, great flavor! I followed to a "T" except in my quest to add more veggies to my diet, I added a half a sliced vidalia onion, and half a small chopped zucchini, half a chopped summer squash, and three sliced large button mushrooms. As a result I doubled the sauce, and it was AMAZING! I was also a little heavy handed on the red pepper flakes because I like things spicy. This will become part of my weeknight rotation. So simple and so flavor packed! As usual, Thank You Chef John!

The first time I made this, I followed the recipe to the letter and it was much too overwhelmingly salty. The next time, I cut the soy sauce from 2 tbsp to 2 tsp and added water to make up the difference. With the addition of Worcestershire sauce, oyster sauce, and fish sauce and Parmesan cheese, I may completely cut out the soy sauce all together. There are enough umami bombs to make up for the lack of soy.

I used 2 tbs low-sodium soy, omitted the Worc, increased fish sauce to 1 tbs, increased sesame oil to 1 tsp, and added 2 tsp brown sugar. Oh. My. Word. SO easy, SO delicious--and not overly salty! I used gluten-free rotini and it worked great. I might try cutting the butter in half next time--just so I can have it more often!

I’ve made this several times now. I’ve chopped up and cooked some chicken thighs with some garlic on the side and threw them in after the noodles to make it a meal. If it’s a little too savory, throw in some brown sugar to taste. Delicious!

Have made this recipe many times, and it is a hit every time. Made it tonight and stir fried a bag of oriental vegetables separately and mixed them in at the end. Even 5 year old vegetable wary grandson ate 2 bowls!

Big Yum! Pretty much stuck to the recipe. I made mine with bucatini so the hollow noodles really absorbed all that delicious flavor. I also threw in some Korean chili flakes for extra spice. I also used vegetarian "oyster" sauce since I stick to a "Kosher" diet. Absolutely will make again.

I omitted the oyster sauce. No a fan of it's taste. Everything else was wonderful. Thanks!

Bro, this turned out better than expected.

Very good!

I added shallots to the garlic. Very good

Made this exactly as written. Delicious but WAY TOO SALTY!! Will make again but definitely will reduce the soy and oyster sauce by half and double the sessme oil.

Made as directed. Not sure why such a small amount of sesame oil is needed, but this recipe is great! Loved it.

I made the recipe as is but had to replace the oil for regular vegetable oil and eliminate the cayenne. I want to absolutely love this recipe, but unfortunately I find it too salty. Don't get me wrong but the recipe is salty or strongly flavored. Do not be fooled by the amounts of the ingredients of the secret sauce it has a punch of flavor. Still, given that I found it too salty and overall strong: thus, my 4 stars. However, I think it is perfect for marinating meats or using it as main seasoning for a fried rice or anything that requires a kick of flavor. I am VERY SURE this will be a hit as the only seasoning in such a recipe. Thanks Chef John...you always provide with good stuff to go further in the kitchen!

Excellent. I added large shrimp seasoned with a little salt and pepper in with garlic and butter before adding the secret sauce .

LOVE this recipe! I would recommend using low sodium soy sauce since there’s already salt in a lot of the ingredients. Served this with broccoli and sautéed shrimp and it was a great match. Update: I've made this a half dozen times now and I'm running out of friends to serve it to for dinner parties. They all love it! It's great because it comes together quickly once everything is prepped. I've also started substituting the soy sauce with Maggi seasoning and I love it even more. The Maggi gives it a more deeply complex flavor profile than just using the soy sauce. Costco sells Maggi in big bottles, so give it a try!