Asian Garlic Pasta

This is one of my favorite pasta recipes. The flavor is a balanced combination of sweet, salty, buttery, and garlicky.  It's a great twist on pasta that you should try.  I would pair this with Asian fish or chicken, and a salad with ginger dressing. If you're like me, you can skip the meat and eat this by itself. Serves 4

Ingredients:
7 ounces (200 g) dry egg noodles. I used bow-tie pasta but you can use almost any other kind of pasta instead of egg noodles. Avoid tubular pastas like, macaroni, penne, sea shell, etc.
3 Tablespoons butter
1/2 Cup (30 g) chopped green onions (scallion)
3 cloves garlic, finely minced
2 Tablespoons light brown sugar
1 teaspoon Maggi sauce or soy sauce
1 Tablespoon oyster sauce, or soy sauce

1. Bring a large pot of water to a boil and cook noodles according to the package instructions. Drain the noodles and coat them lightly with olive or vegetable oil.  Wipe out the pot and heat it to medium-high heat and add the butter.  When the butter is sizzling and bubbling add the green onions and garlic. Fry for 1 minute until very fragrant, be careful not to let the garlic burn.
2. Add the brown sugar, Maggi sauce, and oyster sauce and stir well to mix everything evenly.  Add the noddles and toss vigorously to coat evenly.  Serve immediately.

From The Steamy Kitchen Cookbook by Jaden Hair