Asian Garlic Noodles
Made famous by Thanh Long restaurant, San Francisco. Big garlic flave.
Add fried egg, broccolini for a quick meal. Nice side w/ an Asian meal.
Ing 5 oz dried ramen or 2 noodle cakes; Sauce: 2 tbsp unsalted butter, 6 cloves garlic, finely minced (yep, a lot!), 2 tsp ea oyster sauce, fish sauce (sub soy sauce, 1 1/2 tsp Maggi seasoning (sub soy sauce) 1/4 cup or more noodle cooking water, 1/4 cup (tightly packed) finely grated parm, 1/4 cup green onion, thin-sliced.
Steps Cook noodles as directed. Save 1/2 cup cooking water. Strain noodles; set aside. Sauce: Melt butter on med. Add garlic and cook/stir soft. Add oyster sauce, fish sauce, Maggi seasoning and 1/4 c cooking water. Stir/combine. Add cooked noodles, Parm and green onion. Toss to coat, sauce is not pooled in pan. Add cooking water 1 tbsp at a time, if needed to loosen noodles. Serve immediately!
Serving suggestion: fried egg and broccolini cooked with the noodles*, tossed with Asian Sesame Dressing you always have in your fridge. Broccolini takes about 3 min, put it into the water before/after/with the noodles depending on the noodle cooking time.
Recipe Notes: best with ramen; garlic bits and sauce cling better. Fresh egg noodles, Angel hair pasta or spaghetti can also be used (same amount); pasta doesn’t have the same “chew” as ramen noodles. Fish sauce is best but soy sauce (light not dark soy) is fine.
Maggi Seasoning is a savoury sauce in the Asian aisle of large grocery stores or Asian stores. Sub with soy sauce (light or all-purpose, not dark soy).
Cooking water creates sauce that coats the noodles; starch helps thicken. Freshly grated parm for smooth melt that disappears into the noodles. Store bought finely shredded grated won’t melt as perfectly. Leftovers keep 3 days in fridge, loosen with a touch of water to reheat.