Glossy buttered egg noodles with golden garlic, parmesan, soy sauce, chilli flakes, and starchy pasta water for a quick savoury side.
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
Servings
6
Chef's Tips
Cook the noodles in less water than usual so the reserved liquid is extra starchy.
Keep the garlic golden, not dark brown, or the sauce will taste bitter.
Add parmesan off direct high heat so it melts into the emulsion instead of clumping.
Use wheat noodles instead of egg noodles if cholesterol is a priority.
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Ingredients
Ingredients
Servings
6 servings1×
Scale
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Noodles
Garlic Soy Butter Sauce
Instructions
Noodles
- 1
Bring a saucepan of salted water to a boil, using just enough water to cover the noodles so the cooking liquid becomes concentrated and starchy.
- 2
Cook the egg noodles until just tender. Reserve at least 60 ml starchy pasta water, then drain the noodles.
Garlic Soy Butter Sauce
- 1
While the noodles cook, melt the butter in a frying pan over medium heat. Add the garlic and cook until golden and fragrant.
- 2
Whisk in the reserved pasta water until the butter and water look smooth and lightly emulsified.
- 3
Lower the heat, then stir in the soy sauce, parmesan, and chilli flakes.
- 4
Add the drained noodles and toss until every strand is glossy and coated. Add another splash of pasta water if the sauce tightens too much.
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Learn More
Everything you want to know about this recipe.
Garlic Soy Buttered Egg Noodles
Garlic Soy Buttered Egg Noodles
These garlic soy buttered egg noodles are simple, but the method matters. The noodles cook in a smaller amount of water so the reserved liquid is extra starchy, then that starch helps butter, garlic, soy sauce, parmesan, and chilli flakes turn into a glossy sauce.
The soy sauce is not there to make the noodles taste strongly of soy. It adds a small savoury edge that makes the butter and parmesan taste deeper without needing more cheese or salt.
Why This Recipe Works
Why This Recipe Works
Starchy pasta water is the key ingredient. When it is whisked into melted butter, it helps the sauce emulsify instead of splitting into greasy butter and wet noodles.
Garlic gives the base its aroma, parmesan adds salt and body, and chilli flakes keep the richness from feeling flat. Tossing the noodles directly in the pan finishes the sauce around each strand.
How to Make It Well
How to Make It Well
Use just enough water to cover the egg noodles, and reserve the pasta water before draining. The more concentrated the starch, the easier it is to make the sauce smooth.
Cook the garlic gently until golden. If it gets too dark, the whole dish can taste bitter. Once the parmesan goes in, keep the heat low and toss quickly so the cheese melts into the sauce rather than clumping.
Serving & Goal Fit
Serving & Goal Fit
One serving is one-sixth of the recipe as a side. To make it a full meal, pair the noodles with chicken breast, prawns, tofu, tempeh, or a Greek yogurt-based side for extra protein.
For a training day, add a lean protein and keep the full noodle portion. For a rest day, reduce the noodles slightly and add vegetables such as broccoli, green beans, spinach, peas, mushrooms, onions, courgette, frozen mixed veg, or tenderstem broccoli.
Lower-Cholesterol Option
Lower-Cholesterol Option
Egg noodles, butter, and parmesan all add richness, but they also add dietary cholesterol and saturated fat. For a lighter version, use wheat noodles, reduce the butter to 2 tablespoons, and add a little extra starchy pasta water to keep the sauce glossy.
Storage
Storage
These noodles are best served straight away, while the sauce is loose and glossy. Leftovers keep for up to 3 days in the fridge and reheat best in a pan with a splash of water.
Nutrition Facts
Nutrition Facts
Serving Size: 1 side serving
Calories 36018%
% Reference Intake*
Total Fat 11g16%
Saturated Fat 6g30%
Trans Fat 0g
Cholesterol 68mg
Sodium 370mg
Total Carbohydrates 52g20%
Dietary Fiber 3g
Sugars 2g2%
Protein 12g24%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
Can I make buttered noodles with wheat noodles instead?
Yes. Wheat noodles keep the same glossy texture and are a better option if you want a lower-cholesterol base than egg noodles.
Why use minimal water for the noodles?
Less water creates starchier cooking liquid, which helps the butter, parmesan, and soy sauce emulsify into a smooth coating.
Can I add protein?
Yes. Serve these noodles with chicken breast, prawns, tofu, tempeh, or a side of Greek yogurt-based salad to make the plate more filling.
How do I reheat leftovers?
Reheat gently in a pan with a splash of water. The sauce will loosen as it warms and coat the noodles again.
Community Reviews
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Jess M.
· 11 Jul 2026Simple but useful. The garlic needs watching, but the final texture was glossy.
Amir K.
· 11 Jul 2026Using less pasta water really helped the sauce cling. I served it with grilled chicken.
Rachel N.
· 11 Jul 2026The soy sauce made the buttered noodles taste more savoury without being obvious.
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