Ingredients:

  • 12 oz Dried Egg Noodles or Spaghetti/Linguine (340g)
  • 6 Tablespoons Unsalted Butter (85g)
  • 8 medium cloves Garlic, finely minced or grated
  • 1 teaspoon Fresh Ginger, finely grated (optional)
  • 3 Tablespoons Low-Sodium Soy Sauce (45ml)
  • 1 Tablespoon Oyster Sauce (or Vegetarian Stir-Fry Sauce) (15ml)
  • 1 teaspoon Brown Sugar, packed (4g)
  • 1/2 teaspoon Freshly ground Black Pepper
  • 1/2 cup Reserved Starchy Pasta Water (approx. 120ml)
  • 1 teaspoon Sesame Oil
  • 2 Tablespoons Fresh Chives or Scallions, chopped (for garnish)
  • 1 teaspoon Toasted Sesame Seeds (for garnish)

Instructions:

  1. Cook the noodles according to package directions until al dente. Before draining, reserve at least 1 cup of the starchy cooking water. Drain the noodles immediately and set aside.
  2. In a large skillet over medium-low heat, melt the butter. Add the minced garlic and grated ginger. Sauté gently for 2–3 minutes until the garlic is fragrant and just starting to turn golden—do not let it burn.
  3. Whisk in the soy sauce, oyster sauce, brown sugar, and black pepper into the melted butter mixture. Cook for 30 seconds until it just starts to bubble slightly.
  4. Add the cooked, drained noodles directly to the skillet. Toss well to coat them evenly in the sauce base.
  5. Ladle in about 1/2 cup of the reserved hot pasta water. Increase the heat to medium and toss vigorously for 1–2 minutes. The sauce should thicken slightly and cling to the noodles, creating a glossy sheen through emulsion. Add more pasta water, a tablespoon at a time, if the noodles look dry.
  6. Remove the skillet from the heat. Drizzle with sesame oil and toss once more. Garnish generously with fresh chives and sesame seeds before serving immediately.