Creamy Garlic Parm Lo Mein
A creamy, garlicky noodle dish with a savory umami twist—like Alfredo meets your favorite takeout noodles. Rich, silky, and seriously addictive.
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Ingredients
- 8 oz wide lo mein noodles
- ¼ cup noodle water as needed
- 5 cloves garlic minced
- 1 medium shallot minced
- 3 tablespoons unsalted butter
- ½ teaspoon dried oregano
- 1 cup heavy cream
- 1 tablespoon soy sauce
- ⅔ cup freshly grated parmesan
- 1 teaspoon brown sugar
- ¼ tsp white pepper (optional)
- 1 teaspoon fish sauce
- ½ tablespoon chili crisp (more or less on desired spice)
- freshly ground black pepper
- 2 green onions for topping
Instructions
- Bring a pot of salted water to a boil and cook the lo mein noodles according to package directions. Reserve about ¼ cup of the noodle water, then drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced shallot and cook for 2–3 minutes until softened. Stir in the garlic and cook for about 1 minute until fragrant.
- Add the dried oregano and stir. Pour in the heavy cream and bring to a gentle simmer.
- Stir in the brown sugar, soy sauce, white pepper, chili crisp and fish sauce. Let the sauce simmer for a few minutes.
- Reduce heat to low and gradually stir in the parmesan until fully melted and the sauce is smooth.
- Add a splash of reserved noodle water as needed to loosen the sauce and make it silky. Add the cooked noodles to the skillet and toss to coat.
- Season with freshly ground black pepper to taste. Serve immediately.
Notes
Will this taste fishy because of the fish sauce?
Nope! It doesn’t make the dish taste like fish at all—it just adds depth and that “why is this so good?” flavor. If you’re nervous, you can start with a little less and work your way up. Can I skip the fish sauce?
You can, but you’ll lose a little of that rich, savory flavor. If skipping, add a tiny splash more soy sauce to help compensate. What kind of noodles should I use?
Wide lo mein noodles are best—they hold onto the sauce really well. But honestly, if that’s what you have, spaghetti or fettuccine will still work. Why do I need to save noodle water?
That starchy water helps loosen the sauce and makes it silky instead of thick or clumpy. It also helps the sauce cling to the noodles. It’s the secret to getting that restaurant-style texture. My sauce is too thick—what should I do?
Add a splash of the reserved noodle water and toss until it smooths out. You can do this a little at a time until it’s perfect. My sauce is too thin—how do I fix it?
Let it simmer for another minute or two, or add a little more parmesan to help thicken it up. Can I make this less spicy?
Yes! Just reduce or skip the chili oil. You’ll still get all the creamy, savory flavor without the heat. Can I reheat leftovers?
Yes, but add a splash of water or cream when reheating to bring the sauce back to life. It will thicken up in the fridge. Do I have to use freshly grated Parmesan?
Highly recommend it. Pre-shredded parmesan doesn’t melt as smoothly and can make the sauce a little grainy. What protein would go well with this?
This is amazing on its own, but it pairs perfectly with soy-glazed chicken or simple roasted chicken if you want to make it a full meal.
Nope! It doesn’t make the dish taste like fish at all—it just adds depth and that “why is this so good?” flavor. If you’re nervous, you can start with a little less and work your way up. Can I skip the fish sauce?
You can, but you’ll lose a little of that rich, savory flavor. If skipping, add a tiny splash more soy sauce to help compensate. What kind of noodles should I use?
Wide lo mein noodles are best—they hold onto the sauce really well. But honestly, if that’s what you have, spaghetti or fettuccine will still work. Why do I need to save noodle water?
That starchy water helps loosen the sauce and makes it silky instead of thick or clumpy. It also helps the sauce cling to the noodles. It’s the secret to getting that restaurant-style texture. My sauce is too thick—what should I do?
Add a splash of the reserved noodle water and toss until it smooths out. You can do this a little at a time until it’s perfect. My sauce is too thin—how do I fix it?
Let it simmer for another minute or two, or add a little more parmesan to help thicken it up. Can I make this less spicy?
Yes! Just reduce or skip the chili oil. You’ll still get all the creamy, savory flavor without the heat. Can I reheat leftovers?
Yes, but add a splash of water or cream when reheating to bring the sauce back to life. It will thicken up in the fridge. Do I have to use freshly grated Parmesan?
Highly recommend it. Pre-shredded parmesan doesn’t melt as smoothly and can make the sauce a little grainy. What protein would go well with this?
This is amazing on its own, but it pairs perfectly with soy-glazed chicken or simple roasted chicken if you want to make it a full meal.
Servings: 2