Very easy to make and delicious fusion dish (assuming you like garlic flavor). Originated from San Francisco. Garlic noodles are served typically as a side dish of seafood, but it is also good on its own. Lots of garlic!
- 1/2 lb of spaghetti (bronze cut preferred for the starch). Other noodles will work as well
- 2 tbsp butter
- 12 cloves of minced garlic
- 2 tsp fish sauce (Squid brand is preferred)
- 2 tsp light soy sauce
- 1 tbsp oyster sauce (lee kum kee with the boy on the front is preferred)
- 30g Parmesean or Pecorino cheese
- Sliced green onions
- Pan for cooking noodles
- Pan for making dish
- Boil water and cook noodles to al dente. In parallel, continue with other steps to make sauce.
- No need to add salt since the sauces all have lots of salt already.
- Use less water so the water has higher concentration of starch, which will help with the emulsification of the sauce.
- In other pan, add butter and start heating the pan on medium-low heat.
- When butter melts, add minced garlic and lightly cook so garlic gives flavor to the butter. Should take about 1 minute.
- Add soy sauce, fish sauce, and oyster sauce to the pan and mix.
- Add noodles and some pasta water to the pan with sauce. Mix to coat the noodles with the sauce.
- Add cheese and continue mixing. Sauce should be emulsifying and becoming creamy.
- If sauce is tightening up, add more pasta water
- If sauce is too loose, cook longer
- Add some sliced green onions.
- Mix and serve. Top with more green onions.
- Kenji - https://www.youtube.com/watch?v=wK9OHVxB_Z8
- Food Wishes - https://www.youtube.com/watch?v=VZckD_bZlso