Recipe | Garlic Noodles
Inspired by our numerous visits to PPQ Dungeness Island in San Francisco, garlic noodles are a must-order for us every time we dine at this crustacean gem. My husband grew up coming here and when he brought me for the first time, I understood why he loved it so much. As you eat these noodles, the butter coats your mouth followed by a burst of garlic umami flavor. I’m drooling just thinking about it.
Ingredients
Garlic Sauce Ingredients
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon agave or sweetener of choice
2 teaspoons granulated garlic powder
2 teaspoons bouillon paste or powder (optional)
Noodle Ingredients
1 pound of fresh, thick Chinese egg noodle or spaghetti
Pot of boiling water
4 tablespoons of unsalted butter
4 tablespoons of olive oil
3 tablespoons minced garlic or more to taste
2 gloves of garlic, pressed (optional)
1 stalk of green onion, finely chopped (optional)
Instructions
Start off by mixing all of the garlic sauce ingredients into a bowl.
Rinse and drain egg noddles. If using spaghetti noodles, you can skip this step.
Heat a pot of water until boiling.
Once the water has come to a boil, place noodles into the pot and cook until al dente.
Drain cooked noodles and set aside.
Heat up a dry saute pan or wok on low heat and add in butter.
Once the butter is melted, add in the olive oil.
Add in the 3 tablespoons of minced garlic and let simmer in the butter and olive oil for about 5 mins.
Once you can smell the garlic aroma, pour in the garlic sauce.
Let the garlic sauce come to a bubble, should take about 3 minutes.
Toss the drained noodles into the pan or wok with the garlic sauce.
Turn the heat off.
Press two cloves of garlic into the noodles and mix (optional).
Top with chopped green onions (optional).
Serve.