Really easy Garlic Noodles recipe
Really easy Garlic Noodles recipe is a easy Korean Fusion recipe that serves 2. 460 calories per serving. Recipe by Twaydabae on YouTube.
Prep: 10 min | Cook: 8 min | Total: 23 min
Cost: $9.28 total, $4.64 per serving
Ingredients
- 200 g Noodles (any type – spaghetti, udon, ramen, or instant noodles; cook according to package then drain)
- 200 g Shrimp (peeled and deveined; preferably medium‑large)
- 4 Tbsp Unsalted Butter (cut into small pieces for quick melting)
- 1 bulb Garlic (minced; about 8‑10 cloves)
- 2 stalks Green Onions (cut diagonally for garnish)
- 2 Tbsp Soy Sauce (regular or low‑sodium)
- 2 Tbsp Oyster Sauce (adds umami depth)
- 0.5 tsp Crushed Red Chili Flakes (adjust to heat preference)
- 2 Tbsp Parmesan Cheese (freshly grated)
- to taste Salt (optional, depending on soy sauce saltiness)
- to taste Black Pepper (freshly ground)
Instructions
Prepare Ingredients
Mince the garlic bulb into a fine paste, slice the green onions diagonally, and grate the Parmesan cheese. Measure out soy sauce, oyster sauce, chili flakes, butter, and set shrimp aside.
Time: PT5M
Cook Noodles
Bring a pot of salted water to a boil, add the noodles and cook according to package directions until al dente. Drain in a colander and set aside.
Time: PT5M
Temperature: boiling
Sear Shrimp
Heat the large skillet over medium‑high heat. Add the butter and let it melt, then add the minced garlic and a pinch of salt. When fragrant (about 30 seconds), add the shrimp and sear for 2‑3 minutes per side until pink and just cooked through.
Time: PT3M
Temperature: medium‑high
Combine Sauce and Noodles
Reduce heat to medium. Add soy sauce, oyster sauce, and chili flakes to the pan, stirring to combine with the butter‑garlic mixture. Toss the cooked noodles into the pan, adding a splash of reserved pasta water if the mixture seems dry.
Time: PT2M
Temperature: medium
Finish and Garnish
Stir in the grated Parmesan cheese until it melts into the sauce, creating a silky coating. Add the sliced green onions, give a quick toss, and remove from heat.
Time: PT1M
Nutrition Facts
- Calories
- 460
- Protein
- 25g
- Carbohydrates
- 55g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Pescatarian, Contains dairy, Contains gluten
Allergens: Shellfish, Dairy, Gluten, Soy
Ingredient Substitutions
- Instead of Noodles: rice noodles, glass noodles
- Instead of Shrimp: chicken breast strips, tofu cubes
- Instead of Unsalted Butter: olive oil, vegetable oil
- Instead of Garlic: garlic paste, garlic powder (1 tsp)
- Instead of Green Onions: chives, leek greens
- Instead of Soy Sauce: tamari, coconut aminos
- Instead of Oyster Sauce: hoisin sauce, mushroom soy sauce
- Instead of Crushed Red Chili Flakes: Korean gochugaru, fresh chopped chili
- Instead of Parmesan Cheese: Pecorino Romano, nutritional yeast (vegan)
- Instead of Salt: sea salt, soy sauce (increase instead of salt)
- Instead of Black Pepper: white pepper
Equipment Needed
- Large Skillet or Wok
- Cooking Spoon or Spatula
- Knife
- Cutting Board
- Measuring Spoons
- Colander
- Microplane or Grater (optional)
- Serving Plate (optional)
Critical Steps — Do Not Skip
- Mincing garlic finely to release aroma.
- Searing shrimp just until pink to keep them tender.
- Balancing soy and oyster sauce in equal parts for umami.
- Incorporating Parmesan at the end for a creamy finish.
Chef Tips from the Video
- Use unsalted butter so you can control the salt level with soy sauce.
- For extra heat, finish with a drizzle of sesame oil and a sprinkle of toasted sesame seeds.
- If you like a smoky flavor, add a splash of toasted sesame oil right before serving.
Troubleshooting
Noodles clump together after mixing.
Add a splash of reserved pasta water and toss vigorously; ensure the pan is hot enough to coat the noodles.
Shrimp become rubbery.
Sear shrimp only until they turn pink and opaque; remove from heat immediately if they start to curl too tightly.
Sauce is too salty.
Add a little more pasta water or a pinch of sugar to balance; reduce soy sauce next time.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water.
Freezer: Not recommended; noodles may become mushy.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the noodles ahead of time and toss with a little oil to prevent sticking.
- Prepare the garlic‑butter sauce and store in the fridge; reheat before adding noodles.
Frequently Asked Questions
What is the cultural significance and history of garlic shrimp noodles in Korean‑fusion cuisine?
Garlic shrimp noodles blend Korean pantry staples like soy and oyster sauce with Italian Parmesan, reflecting modern Korean‑fusion trends that mix Western ingredients with traditional Korean flavors. The dish is popular in Korean street‑food stalls where quick, protein‑rich noodle bowls are served to busy diners.
What are the traditional regional variations of garlic noodle dishes in Korean cuisine?
In Korea, noodle dishes such as "japchae" use sweet potato starch noodles with soy‑based sauces, while "myeonbokkeum" (stir‑fried noodles) often feature gochujang or kimchi. Garlic shrimp noodles replace the typical beef or pork with seafood and add Parmesan for a Western twist, a variation common in Seoul’s trendy fusion eateries.
How is garlic shrimp noodles traditionally served in Korean households or restaurants?
Traditionally, the noodles are plated hot, garnished with sliced green onions and sometimes toasted sesame seeds. It is served as a main course alongside a simple side like kimchi or a fresh cucumber salad to balance the richness.
What occasions or celebrations is garlic shrimp noodles associated with in Korean culture?
While not tied to a specific holiday, garlic shrimp noodles are a popular choice for quick family meals, late‑night gatherings, and street‑food festivals where a fast, satisfying noodle bowl is desired.
What other Korean‑fusion dishes pair well with garlic shrimp noodles?
Pairs nicely with kimchi fried rice, Korean‑style pickled radish, or a light seaweed salad. A chilled cucumber‑mint water or a mild barley tea balances the umami‑rich noodles.
What are the authentic traditional ingredients for Korean garlic noodle dishes versus acceptable substitutes?
Traditional Korean stir‑fried noodles use soy sauce, sesame oil, garlic, and gochujang. In this fusion version, oyster sauce adds depth and Parmesan provides a creamy finish; substitutes include hoisin sauce for oyster sauce and Pecorino Romano for Parmesan.
How has garlic shrimp noodles evolved over time in Korean street food culture?
Originally, Korean street stalls served simple soy‑garlic noodle bowls with beef. As global flavors entered the market, chefs began adding seafood like shrimp and Western cheeses, creating the current garlic shrimp noodle that appeals to both local and international palates.
What common misconceptions exist about Korean garlic noodle recipes?
Many think Korean noodles must always be spicy or include kimchi, but the cuisine also embraces mild, umami‑rich sauces like the soy‑oyster blend used here. Another myth is that Parmesan is not Korean; in fusion cooking, it adds a creamy texture without compromising the dish’s Korean roots.
What are the most common mistakes to avoid when making garlic shrimp noodles?
Overcooking the shrimp, using too much sauce which makes the noodles soggy, and adding Parmesan too early (it can clump). Follow the timing steps and add cheese at the very end for a smooth coating.
What does the YouTube channel Twaydabae specialize in?
The YouTube channel Twaydabae focuses on fast, approachable Korean‑style home cooking, often featuring quick stir‑fries, noodle dishes, and creative twists on classic Korean recipes for busy cooks.
Last updated: August 30, 2026
