1-First Step: Prepare Your Ingredients Begin by measuring out all your items to avoid any rush. Cook the 6 ounces of uncooked egg noodles according to the package directions until they’re al dente this usually takes about 8-10 minutes in boiling water. While that’s happening, finely chop 8 cloves of garlic and halve 2 cups of button mushrooms to ensure they’re ready for the pan.

2-Second Step: Heat the Oil Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once it’s shimmering, add the chopped garlic and stir for about 1 minute until it smells fragrant don’t let it burn. This step builds the base flavor, so keep an eye on it to keep things tasty.

3-Third Step: Cook the Mushrooms Add the 2 cups of halved button mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they soften and turn golden. This lets them release their juices and mix with the garlic for a rich taste. If you’re adapting for dietary needs, like a vegan version, this is a great spot to add extra veggies for more nutrition.

4-Fourth Step: Add Sauces and Seasonings Stir in 3 tablespoons of soy sauce, ½ teaspoon of chili flakes, 1 tablespoon of rice vinegar, and 2 tablespoons of sweet chili sauce. Let it simmer for 2-3 minutes to blend the flavors. For a gluten-free twist, use gluten-free soy sauce here to keep the dish flexible.

5-Fifth Step: Combine with Noodles Drain the cooked noodles and add them to the skillet along with 1 tablespoon of toasted sesame oil. Toss everything together for 1-2 minutes so the noodles absorb the sauce. If the mixture seems dry, splash in a bit of the noodle cooking water to make it creamier.

6-Sixth Step: Finish and Serve Stir in ½ cup of finely chopped scallions and cook for another minute. Remove from heat and serve hot. For a fun variation, consider pairing this with another garlic noodle recipe on our site for more ideas. This final step makes the dish pop with freshness and color.