Garlic Scallion Noodles

by Cate on March 12, 2004

Recipe courtesy of Jaden Hair from Steamy Kitchen

which is the secret code name for “Garlic Butter and Sugar Noodles” - just in case any physicians, nutritionists, skinny people or my mother reads this.

It has nothing but noodles, garlic and sugar. Those green things? Garnish just to add color and some sort of nutritional value. These noodles are addictive. They kind of remind me of the garlic butter noodles from Crustacean and Thanh Long in San Francisco, which I describe as crack in noodle form.

served 1 – me. yup I almost ate the whole damn bowl myself. Its one of those foods that is so good and comforting that you could eat 10 lbs of it and not even notice. But really, it should serve 4 as accompaniment to other high-calorie, fattening foods.

7 ounces skinny dry egg noodles (half the package)
1/4 cup chopped scallions
3 garlic cloves, finely minced
2 tablespoons brown sugar
1 teaspoon fish sauce
1 tablespoon oyster sauce
3 tablespoons butter

1. Soak noodles: in cold water for 2 minutes. Drain. Soak in boiling hot water for 3 minutes. Drain. Use chopsticks to separate the noodles well. (if you are using thicker noodles than pictured above, read the directions on the package for soaking times)

2. Fry the aromatics: In wok or large saute pan, heat about 3 tablespoons butter over medium-low heat. Before the butter gets too hot, add the scallions and garlic. Fry until fragrant, but careful not to let it burn. Slowly frying on med-low heat will flavor the butter. Add brown sugar, fish sauce and oyster sauce. Stir.

3. Fry the noodles: Add the drained noodles. Fry for 2 minutes until the noodles are done. If you are using the thicker noodles – adjust cooking time. Read instructions on the noodle package.

Optional: How about adding shrimp, chicken, beef or pork to this dish? Marinate meat first in a little soy, salt, pepper, sesame oil, Shaoxing wine & sugar. Fry the seafood or meat first in a little cooking oil and then remove, set aside. Then fry the aromatics and noodles. Add the meat back into the wok when the noodles are almost done. You could also add more veggies. But that would totally defeat the purpose of this incredibly unhealthy dish. No egg noodles? Use spaghetti noodles – just boil 1 minute shy of done first.

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