Recipe: How to Make Kenji Garlic Noodles
If you’re ready to try this dish at home, here’s a simplified guide based on Kenji’s method:
Ingredients
- 4 tablespoons unsalted butter
- 20 medium garlic cloves minced or crushed
- 4 teaspoons oyster sauce
- 2 teaspoons light soy sauce or shoyu
- 2 teaspoons fish sauce
- 1 pound dry spaghetti or linguine fini
- ¼ cup grated Parmesan or Pecorino Romano
- Small handful of thinly sliced scallions
Instructions
- Prepare the Garlic Sauce: Melt the butter in a wok or deep skillet over medium heat. Add the garlic and cook until fragrant but not browned (about 2 minutes). Stir in the oyster sauce, soy sauce, and fish sauce, then remove from heat.
- Cook the Pasta: Bring 1½ inches of water to a boil in a skillet or deep pan. Add the pasta and cook until just shy of al dente, stirring occasionally. Reserve some of the starchy pasta water.
- Combine Pasta and Sauce: Transfer the pasta to the garlic sauce, along with some reserved pasta water. Increase the heat to high, add the cheese, and toss vigorously until the sauce is creamy and emulsified. Adjust with more pasta water if needed.
- Serve: Garnish with scallions and additional cheese. Enjoy immediately!