Garlic Butter Noodles

Cook the noodles according to the package instructions. Before draining, scoop out about 1 cup of noodle water to use later (a bit more than needed to adjust for consistency). Drain the noodles, rinse briefly under cold water to remove excess starch, and set aside.
6 oz. dry wheat noodles
In a large skillet over medium heat, melt the butter. Add the minced shallot, garlic, and dried oregano, then sauté for about 1 minute, until the shallots is softened and fragrant.
3 tablespoon unsalted butter, 1 shallot, 6 cloves garlic, ½ teaspoon dried oregano
Pour in the heavy cream, parmesan, soy sauce, fish sauce, sugar, chili oil, ⅓ cup of the reserved noodle water, salt, and black pepper. Stir and let the sauce simmer for 2-3 minutes, until it starts to slightly thicken.
1 cup heavy cream, ⅔ cup freshly grated parmesan, 1 tablespoon soy sauce, 1 tablespoon fish sauce, 1 teaspoon granulated sugar, 1 tablespoon chili oil, ⅓ cup noodle water, ¼ teaspoon salt, Freshly ground black pepper
Add the cooked noodles to the skillet and toss until they’re fully coated in the creamy garlic butter sauce, about 30 seconds. If the sauce feels too thick, add a splash of noodle water until it reaches your desired consistency. Adjust seasoning as needed.
Remove from heat and plate the noodles. Garnish with a sprinkle of chopped cilantro and enjoy!
Chopped cilantro