Garlic Noodles
This is an updated version of my popular Garlic Noodles from my cookbook, Chinese Homestyle. If you love garlic, you’re going to love these noodles—garlic is definitely the star of the show. With fresh, chewy noodles tossed in extra garlic and extra sauce, this recipe is even better than the original.These noodles were inspired by a couple of our favourite restaurants from our time in San Francisco. Unfortunately, I don’t think the restaurants are there anymore. They had some really delicious dishes that went great with these noodles like chili crab and shaking beef.
Servings: 4 servings
Ingredients
- 21 ounces 600g fresh yellow noodles
- ¼ cup unsalted butter
- 1 tablespoon avocado oil
- 8 cloves garlic minced
- ½ Thai chili finely chopped (optional)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 2 teaspoons sesame oil
- ½ cup freshly grated parmesan cheese
- 1 stalk green onion chopped
Instructions
- Bring a medium pot of water to boil for the noodles.
- In a small bowl, combine soy sauce, oyster sauce, fish sauce, brown sugar and sesame oil. Set aside.
- In a wok or large frying pan on low heat, melt butter, add oil and garlic. Let cook for 2-3 minutes, stir frequently and make sure it does not brown. Add chili, if using, during the last 30 seconds.
- Meanwhile, blanch the noodles for a minute. Drop the noodles directly into the garlic mixture. It’s ok to include a little bit of the cooking liquid as the noodles don’t have to be totally drained. Add the sauce and toss. That bit of cooking liquid helps the sauce evenly coat the noodles. Turn off the heat.
- Add parmesan cheese and continue to toss the pasta until the cheese has melted.
- Drizzle with sesame oil and toss in half of the green onions.
- Serve on a platter and garnish with remaining green onions.