The Scoop
These buttery, umbrella-depth garlic noodles prove you don't need a three-figure grocery receipt to eat like absolute royalty!
If your wallet is currently begging for mercy but your taste buds refuse to compromise on flavor, tossing angel hair in brown sugar, soy, and a ridiculous amount of garlic is pure financial and culinary genius.
Delicious living proof that basic pantry staples will always hold down the main-stage energy when you need it most.
Ingredients
- 2 tablespoons vegetarian or vegan oyster sauce
- 2 tablespoons brown sugar
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 (8-ounce) package angel hair pasta
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/2 bunch green onions, plus more, to taste, sliced
- hot water, optional, to taste
Directions
- In a small bowl, combine the oyster sauce, the brown sugar, the soy sauce, and the sesame oil.
- In a large pot of salted, boiling water, cook the angel hair pasta to al dente according to the package directions.
- Drain the water from the angel hair pasta and return the pasta to the pot.
- In a large skillet over medium-low heat, melt the butter.
- Add the garlic and 1/2 of the green onions to the butter and sauté until they are soft and fragrant, about 1-2 minutes.
- Transfer the garlic-butter from the heat.
- Add the pasta and the oyster sauce mixture to the garlic-butter and stir well to coat the pasta. Add a small amount of the hot water to the pasta mixture if the noodles are stiff or hard to stir.
- Garnish the pasta with the extra green onions and serve.
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