Garlic Noodles

These extraordinarily delicious Garlic Noodles are a fusion Asian dish made famous by Thanh Long restaurant in San Francisco. Asian sauces combined with parmesan which adds a hit of savoury flavour but does not make it taste cheesy at all!

Garlic Noodles

• 140g / 5oz dried ramen or noodle cakes (2 cakes)*

Sauce:

• 30g / 2 tbsp unsalted butter
• 2 tbsp (6 cloves) garlic, finely minced (yep, a lot!)
• 2 tsp oyster sauce (can use vegetarian soy)
• 2 tsp fish sauce (sub soy, all purpose or light not dark soy)
• 1 1/2 tsp Maggi seasoning (sub soy, all purpose or light not dark soy)
• 1/4 cup noodle cooking water, more if needed
• 1/4 cup tightly packed (25g) finely grated parmesan (freshly grated best)
• 1/4 cup green onion, thinly sliced

1. Cook the noodles in a large saucepan per packet directions. Scoop out ~1/2 cup cooking water. Strain noodles and set aside.

2. Melt butter in the same saucepan over medium heat. Add garlic and cook, stirring until soft. Add oyster sauce, fish sauce, Maggi seasoning and 1/4 cup cooking water. Stir to combine. Add cooked noodles. Increase heat to medium high, add parmesan and green onion. Toss to coat noodles in sauce, add more water if needed to loosen the noodles. Serve immediately!

3. Serving suggestion: fried egg and broccolini boiled with noodles, tossed with Asian Sesame Dressing you always have in your fridge. :)

* Sub with 300g/10oz fresh egg noodles (yellow noodles, from fridge), thick or thin (like hokkien, lo mein). Or 140g / 5oz dried egg noodles or even pasta (yes, really, loads of recipes use pasta, but I prefer noodles)