# What You'll Need:
→ Noodles
01 - 10 oz wheat noodles (lo mein, spaghetti, or ramen)
→ Sauce
02 - 3 tbsp unsalted butter (or plant-based butter for vegan option)
03 - 5 cloves garlic, finely minced
04 - 2 tbsp soy sauce
05 - 1 tbsp dark soy sauce (optional, for color and depth)
06 - 1 tbsp oyster sauce (optional; use mushroom oyster sauce for vegan)
07 - 1 tbsp toasted sesame oil
08 - 1 tsp sugar
→ Toppings & Garnishes
09 - 2 green onions, thinly sliced
10 - 1 tbsp toasted sesame seeds
11 - 1 small red chili, thinly sliced (optional)
12 - Fresh cilantro leaves (optional)
13 - 1 cup bean sprouts (optional)
14 - 1 small carrot, julienned (optional)
# How to Make It:
01 - Cook noodles according to package instructions until al dente. Drain thoroughly and set aside.
02 - Melt butter in a large skillet or wok over medium heat. Add minced garlic and sauté 1–2 minutes until fragrant, taking care not to brown.
03 - Pour in soy sauce, dark soy sauce, oyster sauce (if using), sesame oil, and sugar. Stir constantly until fully incorporated and simmering.
04 - Add cooked noodles to the skillet. Toss vigorously with tongs or chopsticks, ensuring every strand is evenly coated in the glossy sauce.
05 - Continue stir-frying 1–2 minutes until noodles are thoroughly heated and develop a glossy sheen. Remove from heat immediately.
06 - Divide noodles among four serving bowls. Top generously with green onions, sesame seeds, chili slices, cilantro, bean sprouts, and julienned carrots as desired. Serve while hot.
