15 Minute Garlic Noodles
I think the best garlic noodz in SF are at Crustacean, Thanh Long, or Sunflower, but this will satisfy your craving. This dish comes together really quick, so it’s perfect for a quick snack or when you have some munchies after partying too hard. Throw some shrimp in here if you want to be a little fancy.
Ingredients:
2 tablespoons garlic powder
2 teaspoons of chicken bouillon powder (or 1 bouillon cube broken up)
2 1/2 teaspoons of oyster sauce
1/4 cup of extra-virgin olive oil
10 cloves of garlic, minced (yes, it’s a shit-load of garlic)
4 tablespoons unsalted butter
1 pound of fresh egg noodles (real-talk, use the Asian style ones)
2 tablespoons of parmigiano reggiano
Steps:
In a small bowl, mix the garlic powder, chicken bouillon powder, and oyster sauce into a thick paste. Set aside.
In a pan, heat up the EVOO over medium heat and sauté the garlic to infuse the oil. Do NOT burn the garlic, or else you’ll get a bitter flavor.
Turn the heat to medium-low and melt the butter in the same pan. Add the flavored paste to the pan and dissolve into the butter. It will be grainy, and that’s okay. Set heat to low while you cook the noodles.
Bring a pot of water to boil (do NOT salt the water). Drop up the fresh egg noodles and cook according to the package instructions.
Drain the noodles, immediately add to the garlic sauce, and toss the noodles with the parmigiano reggiano until everything is mixed.
Plate in a bowl and optionally garnish with sesame seeds, parsley, green onions, or chives.
