- 1 lb egg noodles
- 2 tbsp grated Parmesan cheese optional
- 4 oz unsalted butter
- 3 tbsp minced garlic
- 1 tbsp low sodium soy sauce
- 1 tbsp granulated white sugar
- 1 tbsp oyster sauce
- 2 tbsp fish sauce
Boil egg noodles in a pot until they are just cooked and still al dente. Drain out water and set noodles aside.
In a small saucepan, add butter and heat on low heat until completely melted and it begins to bubble. Add garlic and gently stir, cooking a few minutes in the butter mixture until the aroma of the garlic is brought out (I stirred on low boiling heat for about 2-3 minutes). Careful to not let the garlic burn or brown. Add in remaining ingredients, except cheese, and stir until everything is thoroughly combined. Turn off heat.
Transfer noodles to a large bowl. Pour in garlic sauce and toss noodles in sauce. If using, add in cheese and toss again. (As Reader Lorri in the comments pointed out, I don't actually recall Parmesan in the one I tried at the restaurant but several recipes I came across use it. It certainly doesn't hurt the recipe, but you can go either way and it still tastes good.) If desired, top with fresh chopped scallions. Serve immediately.
Adapted from Rasa Malaysia