These noodles are buttery, garlicky, and packed with umami—just like the ones I first tried at Yard House!
The trick is sautéing the mushrooms separately until they’re browned before adding them to the pan with the noodles.
I use low-sodium soy sauce and a splash of mirin to keep the sauce balanced without being too salty.
Fresh garlic is key—don’t use jarred or powdered here, or you’ll miss that sharp edge the real stuff brings.
Once everything’s tossed together, I finish with a small pat of butter to help the sauce coat the noodles evenly.
I like to top mine with sliced green onions and crushed red pepper for a little bite!
How to Make Yard House’s Shiitake Garlic Noodles
Ingredients
- 8 oz. Stir Fry Noodles
- 2 cups Shiitake Mushrooms (sliced)
- 3 cloves Garlic (minced)
- 2 Green Onions (sliced)
- 1/4 cup Chicken Stock
- 1/4 cup Stir Fry Sauce
- 2 tbsp Soy Sauce
- 2 tbsp Butter
- 2 tsp Sesame Oil
- 1 tsp Sugar
- 1 tbsp Vegetable Oil
- 1/4 tsp Black Pepper
Step-by-Step Instructions
Step 1:
Cook the noodles using the package directions, then drain and set aside.
Step 2:
Heat vegetable oil in a large skillet or wok over medium-high.
Add the shiitake mushrooms and sauté about 3 minutes until they start to soften and brown.
Step 3:
Add garlic and stir for 30 seconds until fragrant—try not to let it burn.
Step 4:
Lower the heat to medium and add butter, letting it melt all the way.
Add the cooked noodles and toss so they’re coated in butter and aromatics.
Step 5:
Pour in chicken stock, stir fry sauce, soy sauce, sesame oil, and sugar.
Toss everything to coat the noodles and mushrooms evenly.
Cook for another 2-3 minutes, stirring often, until the sauce thickens up a bit.
Step 6:
Sprinkle in black pepper and most of the green onions (save a little for garnish) and toss again.
Serve hot, topped with the rest of the green onions.
Common Mistakes to Avoid
Why Did My Noodles Turn Out Gummy Instead of Slippery?
Overcooking the noodles before they hit the pan is the problem here.
They keep softening once tossed in the hot sauce, so pull them about a minute early.
I always rinse mine under cold water right after draining to stop the cooking and keep that Yard House slippery texture!
Crowding the Mushrooms Before They Brown Properly
Piling all your shiitakes in at once traps steam, and you end up with pale, soggy slices instead of golden edges.
I spread them in a single layer and let them sit without stirring for about 90 seconds.
If they look wet and limp, your pan is too full.
Why Did My Sauce Taste Harsh Instead of Savory?
A muted, overly salty bite usually means the sugar and butter didn’t have time to round things out.
My go-to method is letting the butter fully melt and foam before adding any liquid.
That little bit of patience creates the balanced, rich coating you taste at Yard House.
Adding Garlic at the Wrong Moment in the Pan
Toss garlic in too early and it scorches, leaving a bitter, acrid smell you can’t fix.
I add my minced garlic right after the mushrooms soften, stirring for only 30 seconds.
If it turns dark brown, you’ve gone too far.
Why Did My Noodles Clump Together After Tossing?
Letting drained noodles sit idle is to blame.
A quick toss with a teaspoon of sesame oil right after draining keeps strands separate and ready for the pan!
Don’t wait; get them coated immediately.
Using the Wrong Heat When Finishing the Sauce
Keeping high heat while the sauce reduces will scorch the sugars and break the butter.
I drop to medium once liquids go in and watch for gentle bubbling, not rapid splattering.
You’ll nail this step in no time!
Missing the Restaurant-Style Butter and Soy Balance
Skipping butter or going heavy on soy leaves the flavor one-dimensional and underwhelming.
I’ve experimented with the ratio and prefer two tablespoons of each to match that Yard House richness.
Taste as you toss and adjust a splash at a time.
Skipping Fresh Ingredients
Using dried shiitake instead of fresh takes away that earthy flavor I crave in this dish.
Jarred minced garlic just doesn’t bring the same richness as fresh chopped cloves.
Chives have a subtle onion note, so try not to swap them for stronger green onions if you can help it.
Tips and Tricks for Making This Recipe
Use Fresh Shiitake Mushrooms
Fresh shiitakes give the noodles a tender bite and deep flavor, but if you only have dried, just rehydrate them in warm water first.
Adjust the Sauce
Taste your sauce as you go—sometimes I throw in a splash more soy or a pinch of sugar if I want it deeper or sweeter.
Work Quickly
Have everything prepped before you start cooking.
This recipe moves fast and you don’t want the garlic or mushrooms to burn while you’re scrambling for ingredients.
Noodle Texture
If you like your noodles more al dente, shave a minute or two off the initial cooking and check for the bite you want.
Add Extra Veggies
If you’re craving more flavor or nutrition, toss in some chopped baby spinach, bell pepper strips, or snap peas near the end for crunch and color.
What to Serve with Yard House Shiitake Garlic Noodles
Edamame
If you want something classic, a bowl of steamed edamame with a sprinkle of sea salt is always a win.
Edamame brings a nice contrast to the savory noodles, and it’s super easy to prep while you cook.
I love how the crunch and saltiness from the pods makes the plate more interesting.
Asian Cucumber Salad
Try a refreshing Asian cucumber salad for extra texture and a cool, crisp bite.
Just sliced cucumbers, a light vinegar dressing, and maybe some sesame seeds is all you need.
This salad is honestly one of my favorites—it comes together fast and balances out the rich noodles.
Roasted Brussels Sprouts with Garlic
Feeling adventurous? Roasted Brussels sprouts pair surprisingly well.
Toss sprouts with olive oil and fresh garlic, then roast until the edges go crispy.
You get a savory, nutty side that really stands out.
I like to squeeze a little lemon over them to brighten up the meal.
Kimchi Pancakes
Kimchi pancakes are a fun way to add some spice and tang.
Mix chopped kimchi into a simple batter, then pan-fry small pancakes until golden on each side.
They bring a flavor punch and make the meal a lot more interesting if you’re tired of the same old sides.
Grilled Pineapple Skewers
For something totally different, grill pineapple chunks on skewers for a sweet, charred twist.
The caramelized pineapple contrasts with the savory noodles, and honestly, it just makes the dish pop.
Try a sprinkle of chili powder on the pineapple before grilling if you want a gentle kick.
Variations and Substitutions
Noodle Choices
No need to stick to Chinese egg noodles—ramen, udon, or Thai wheat noodles all work great here.
Gluten-free? Use rice noodles or even gluten-free spaghetti for a similar vibe.
Sometimes I go with soba noodles for an earthier flavor.
It’s a fun change if you’re curious.
Other Mushroom Options
If you can’t find shiitake, swap in cremini, button, or portobello mushrooms.
Sliced oyster mushrooms are also tasty, so just grab whatever looks best at the store.
Garlic and Sauce Alternatives
Fresh garlic is my first choice, but jarred minced garlic or garlic paste works if you’re in a hurry.
Add a dash of hoisin for sweetness, or swap soy sauce for tamari to go gluten-free.
Don’t hesitate to throw in chili flakes or toasted sesame oil if you want more heat or richness!
How to Store Leftover Yard House Shiitake Garlic Noodles
Airtight Storage is Key
Keep your noodles fresh by storing them in an airtight container—make sure it’s sealed tight to lock in flavor.
Let the noodles cool to room temp before moving them to a container.
Putting them in hot can make them soggy from condensation.
Sealed up and in the fridge, they’ll usually last up to 2 days without much change in texture.
Keeping Add-Ins Fresh
If you added extra veggies or tofu, store them separately from the noodles if you can.
That way, nothing gets mushy.
The mushrooms and sauce soak into the noodles over time, so keeping things apart until you’re ready to eat helps each part taste its best.
Freezing Tips
I don’t really recommend freezing this dish—noodles and mushrooms can get weirdly soft after thawing.
If you have to, freeze a small portion in a freezer-safe container, but just know the texture might not be the same when you reheat.
Yard House Shiitake Garlic Noodles Recipe
Ingredients
- 8 oz. Stir Fry Noodles
- 2 cups Shiitake Mushrooms sliced
- 3 cloves Garlic minced
- 2 Green Onions sliced
- 1/4 cup Chicken Stock
- 1/4 cup Stir Fry Sauce
- 2 tbsp Soy Sauce
- 2 tbsp Butter
- 2 tsp Sesame Oil
- 1 tsp Sugar
- 1 tbsp Vegetable Oil
- 1/4 tsp Black Pepper
Instructions
- Cook the noodles using the package directions, then drain and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high.
- Add the shiitake mushrooms and sauté about 3 minutes until they start to soften and brown.
- Add garlic and stir for 30 seconds until fragrant—try not to let it burn.
- Lower the heat to medium and add butter, letting it melt all the way.
- Add the cooked noodles and toss so they're coated in butter and aromatics.
- Pour in chicken stock, stir fry sauce, soy sauce, sesame oil, and sugar.
- Toss everything to coat the noodles and mushrooms evenly.
- Cook for another 2-3 minutes, stirring often, until the sauce thickens up a bit.
- Sprinkle in black pepper and most of the green onions (save a little for garnish) and toss again.
- Serve hot, topped with the rest of the green onions.