Ingredients: |
Ingredients: 250 grams (½ pound) dry spaghetti or 150 grams (⅓ pound) fresh egg noodles (lo mein/chow mein)
2 tablespoons butter
10 to 12 cloves garlic, minced or crushed to a paste with a pinch of coarse salt in a mortar and pestle
15 milliliters (1 tablespoon) oyster sauce
10 milliliters (2 teaspoons) soy sauce, Maggi seasoning sauce, or Golden Mountain seasoning sauce
10 milliliters (2 teaspoons) fish sauce
30 grams (1 ounce) grated Parmigiano-Reggiano or Pecorino cheese
Thinly sliced scallions (optional)
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Directions: |
Directions:Cook the pasta according to package instructions in unsalted water in a skillet.
Meanwhile melt the butter in another skillet over medium heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Add the oyster sauce, soy sauce, and fish sauce and stir to combine. Using tongs, transfer the cooked noodles to the garlic sauce along with some of the starchy water. Increase heat to high, add cheese and scallions, and stir and toss vigorously until the sauce is creamy and emulsified, about 30 seconds. If sauce looks too watery, let it keep reducing. If it looks greasy or dry, splash some more pasta water into it and let it reemulsify. Serve immediately. |
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Notes: |
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Notes: Some versions of this recipe add in some brown sugar, toasted sesame oil, Worcestershire sauce, or lemon juice. If you are out of one of the sauces, feel free to adjust to what you have on hand. The restaurant that created this amalgamation of cuisines serves garlic noodles with garlic roasted crab or shrimp.
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This recipe for San Francisco-Style Garlic Noodles is from