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.

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.

18 July 2026

Garlic Soy Buttered Egg Noodles

Name: Garlic Soy Buttered Egg Noodles
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Ingredients: 450 g egg noodles (dry); salt (for the noodle water); 60 ml reserved pasta water (very starchy); 42 g butter (unsalted); 6 cloves garlic (minced); 1 tbsp soy sauce; 30 g parmesan cheese (finely grated); 1 tsp red chilli flakes

RecipeShare Test Kitchen

Glossy buttered egg noodles with golden garlic, parmesan, soy sauce, chilli flakes, and starchy pasta water for a quick savoury side.

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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

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

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

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

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

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.

Garlic Soy Buttered Egg Noodles

RecipeShare Test Kitchen

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

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.

Tools Used

SaucepanFrying PanTongsMeasuring CupGrater

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Ingredients

Scale

USMetric

Scale

Noodles

450 g egg noodles - dry
salt - for the noodle water
60 ml reserved pasta water - very starchy

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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Nutrition Facts

Serving Size: 1 side serving

Calories 360

% Daily Value*

Total Fat 11g14%

Saturated Fat 4g20%

Trans Fat 0g

Cholesterol 68mg23%

Sodium 370mg16%

Total Carbohydrates 52g19%

Dietary Fiber 3g11%

Sugars 2g

Protein 12g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Garlic Soy Buttered Egg Noodles

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

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

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.

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.

Lower-Cholesterol Option

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.