Why I Always Have Creamy Garlic Noodles on Standby

Creamy Garlic Noodles are my weeknight lifesaver, fast, satisfying, and full of flavor without needing a mile-long ingredient list. The mix of garlic, butter, and cream is the kind of combination that just works every time. It’s indulgent without being over the top, comes together in one pan, and always feels like you’ve treated yourself to something restaurant-worthy.

The Sauce That Clings to Every Noodle

The magic is in that silky, garlicky sauce. It’s buttery, velvety, and infused with enough garlic aroma to make anyone in the house wander into the kitchen. A splash of soy sauce adds umami depth, a pinch of sugar rounds it out, and parmesan gives it that salty, nutty bite. Toss in chewy udon, linguine, or even instant ramen, and every strand gets perfectly coated.

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Ingredients for Creamy Garlic Noodles

• 10 cloves garlic, minced
• 6 oz udon or pasta
• 2 tbsp butter
• ½ cup heavy cream
• Salt and pepper, to taste
• 1 tbsp soy sauce
• 1 tsp sugar
• ¼ cup parmesan
• Optional: extra parmesan, chives, black pepper

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How to Make Creamy Garlic Noodles

Cook noodles 1 minute before al dente, reserve some pasta water

Heat oil in a pan, sauté garlic for 1 minute, then melt butter into the pan

Pour in cream, add soy sauce, sugar, salt, and pepper, then simmer for 2 minutes

Add parmesan and noodles, tossing until sauce coats evenly

Serve in a bowl and garnish with extra parmesan, chives, or black pepper if desired

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Tips and Variations

• Use udon for a chewy bite, or swap with spaghetti, linguine, or egg noodles

• Add shrimp, grilled chicken, or a jammy egg for extra protein

• Toss in vegetables like spinach, kale, or broccoli for color and nutrition

• Adjust creaminess by adding a splash of pasta water if the sauce thickens too much

• For an extra flavor punch, finish with a drizzle of garlic oil or a sprinkle of chili flakes

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You Can Dress It Up or Keep It Simple

This is one of those recipes that adapts to whatever mood or pantry situation you’re in. It’s just as good in its basic form as it is loaded with add-ins like seared shrimp or crispy bacon. The base recipe is so flavorful that you can play around without ever messing it up.

One Bite and You’ll Be Hooked

This dish has been on repeat in my kitchen for years. It’s quick enough for a busy night but tastes like something you’d order out. The garlic hits hard in the best way, the sauce is rich but balanced, and every forkful feels like comfort. Pair it with my Honey Garlic Chicken or Chicken Bulgogi for a meal that’s guaranteed to impress.

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Frequently Asked Questions

Can I make this with milk instead of cream?

You can, but the sauce won’t be as rich or thick. If using milk, add an extra tablespoon of parmesan to help it emulsify.

Can I make this ahead of time?

It’s best eaten fresh, but you can prep the sauce in advance and reheat it gently before tossing with fresh-cooked noodles.

What type of noodles work best?

Udon is my favorite for texture, but any long noodle like spaghetti, linguine, or even instant ramen will work beautifully.

How do I keep the garlic from burning?

Cook it over medium heat and add the butter soon after the garlic goes in to help regulate the temperature.

Can I make it without parmesan?

Yes, but you’ll lose a bit of that nutty, salty edge. You can swap in pecorino or nutritional yeast for a dairy-free version.

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More Recipes to Try

• Try my Honey Garlic Chicken for a protein to pair with these noodles.

• Make my Chicken Bulgogi for a flavorful protein side without the hassle of the cleanup!

• Go for my Chili Oil Caramelized Onion Pasta if you want a spicier, cream-based pasta.