Garlic Noodles
- Jere Folgert
- Oct 11, 2018
- 7 min read
Updated: Jun 17, 2024
Garlic Noodles: A Culinary Adventure in Every Bite!
Get ready to embark on a vibrant and flavorful journey with our all-time favorite Garlic Noodles! This dish is like a burst of culinary fireworks, easy to whip up and brimming with the aromatic charm of fresh garlic. Imagine this: a quick and effortless noodle stir-fry that can be ready in less than 20 minutes! When you've got your ingredients prepped and ready, you're just moments away from a bowl of pure joy. The star of this dish is, of course, the garlic—loads of it! Each bite is a tantalizing dance of noodles swathed in a luscious, buttery garlic sauce. It’s the kind of meal that brings smiles, comfort, and a sense of culinary delight to your table. Slurping up these savory strands is not just eating; it's an experience. It's about savoring the harmony of flavors and textures that define this irresistible dish. Trust us, once you try Garlic Noodles, you'll be hooked! It's a dish you'll crave and want to recreate time and time again. So, put on your chef's hat and let the garlic adventure begin!
Craving a meal that's as versatile as your dance moves after three margaritas? Look no further than garlic noodles, the dish that's been pleasing palates and confusing purists since the 70s. These flavor bombs are like flavor chameleons - swap out noodles, veggies, and protein like costume changes on a reality show, and you've got a dish that's uniquely you.
Don't let the name fool you, these noodles are complexity on a plate, a symphony for your tastebuds conducted by the mighty garlic maestro. But unlike an opera, you don't need a decoder ring to appreciate it. Whip up a batch in faster time than it takes to say "pho" - just a handful of ingredients and you're on your way to weeknight mealtime glory.
Worried about health points? Fear not, garlic noodle warriors! These bad boys are a win-win. Noodles provide energy for your noodle-dance moves, while the veggies and protein keep things balanced, like a well-thrown pizza dough. Plus, the price tag is lower than a karaoke room rental fee on a Tuesday night. Affordability and deliciousness? Now that's a combo hotter than sriracha.
And the origin story? Forget knights and round tables, garlic noodles were born in the fiery crucible of San Francisco's culinary scene. A Vietnamese-American chef named Helene An took a bite of a ho-hum spaghetti aglio e olio and said, "Hold my pho!" She channeled her inner rockstar chef, threw in some Vietnamese flair like fish sauce and shrimp paste, and bam! Instant legend.
So next time you're craving a meal that's easy, flavorful, and oh-so-affordable, ditch the takeout menus and get your garlic noodle groove on. You won't regret it (unless you're planning a first date - garlic breath, anyone?).
A Story about Asian Garlic Noodles
"It was a cold and rainy night, and I was craving something warm and comforting. I decided to make garlic noodles, a dish that I had always loved.
I started by cooking the noodles according to the package directions. While the noodles were cooking, I minced 20 cloves of garlic and chopped the green onions. I cooked the garlic and green onions for a few minutes, until they were soft and fragrant. Once the noodles were cooked, I drained them in a colander. I then added the garlic and green onion mixture to the noodles, along with some soy sauce, oyster sauce, and sesame oil. I tossed everything together to coat the noodles.
I served the garlic noodles hot with some chopped cilantro. They were delicious! The garlic and green onions were so flavorful, and the soy sauce, oyster sauce, and sesame oil gave the noodles a nice twist. I was so happy that I had decided to make garlic noodles. They were the perfect dish for a cold and rainy night.
The next day, I took the leftovers to work for lunch. My co-workers were impressed with the garlic noodles, and they asked me for the recipe. I was happy to share the recipe with them. A few of them want to learn how to grown their own garlic."
WHAT ARE GARLIC NOODLES?
Garlic noodles are considered an "Asian and Western Fusion Stir Fry", combining ingredients like butter, sugar, garlic, Parmesan cheese, soy sauce, oyster sauce, and sesame oil. The secret ingredient here is garlic. The garlic noodles are pretty simple to prepare. The results are a tasty bowl of beautiful noodles with salty explosions of garlic, umami and richness. The soy sauce and oyster sauce are melded together with the butter and parmesan cheese to create a symphony of flavors. it’s delectable, divine, ambrosial, nutty, salty, savory, and delicious. You can use different types of protein or make this recipe 100% vegetarian. Try using shrimp, pork, tofu or even beef.
Garlic noodles are a dish made with noodles, garlic, and other seasonings. The noodles can be any type of noodle, but they are typically thin and long. The garlic is usually minced or sliced, and it is cooked in oil until it is fragrant. Other seasonings may include soy sauce, sesame oil, and ginger. The noodles are then tossed with the garlic and seasonings. Garlic noodles can be served as a main course or as a side dish.
You may not have all of the ingredients you need right now, so make a list of what you need. Let's get started with the list of key ingredients you will need.
GROCERY LIST
NOODLES (about 8 ounces)
Spaghetti Noodles, or Angel Hair Pasta, or Wheat Noodles, or Egg Noodles, or Homemade Noodles, or Spinach Noodles, or Chickpea Noodles, or Rice Noodles
There are a lot of options here. You can use thin spaghetti noodles or angel hair pasta. You could use Chinese egg noodles (fresh or dried) or regular wheat noodles. You can make your own noodles. This really makes the dish sing. Egg noodles are easy to make from scratch using flour, eggs, and salt. A pasta roller helps make this an easy task. We'll add 1 Tbsp of olive oil to the cooked and drained noodles to prevent them from sticking together.
DELICIOUS SAUCE
4 Tbsp butter
1-2 tsp soy sauce (don't add too much. You can always add more after the dish is fully prepared).
1 tsp of sesame oil
2 Tbsp oyster sauce
2-3 Tbsp Sugar. Brown Sugar or Palm Sugar.
Optional: 1 tsp Anchovie paste and 1 Tbsp Tamarind paste.
1-2 tsp of salt (add to the pasta water when cooking the pasta)
GARLIC
5+ large garlic cloves. Crushed, minced, and cut into very small pieces.
(try to refrain from using powdered garlic here. Fresh hardneck garlic is best!)
TOPPINGS
Parmesan Cheese.
(optional: honey-roasted peanuts)
Fresh Parsley, Cilantro, or Basil
PROTEIN
Shrimp, Tofu, chicken, beef, pork, duck, seafood or wild game. Prepare the protein in advance by cooking using the package instructions.
VEGETABLES
Try adding broccoli, green peas, snow peas, egg, red, yellow or green bell peppers, or even Edamame.
INSTRUCTIONS
Gather your ingredients.
Select the protein, or not. Cook the protein based on package instructions. Set aside.
Add 1-2 tsp salt to a pot of water. Bring a large pot of water to a boil and cook the noodles according to the package directions (boil for 7-10 minutes). Drain the cooked noodles in a colander. Add a drizzle of olive oil to the noodles and mix to prevent them from sticking together. Set aside.
In a seasoned Wok (or skillet), gently melt the butter on low heat. Add the oyster sauce, palm sugar (or brown sugar), soy sauce, and sesame oil to a bowl.
Stir to melt the sugar and to combine the ingredients. As an option, try adding 1 tsp of anchovy paste and 1 Tbsp Tamarind paste for a beautiful flavor addition. Tamarind paste is made from the tamarind fruit and is sweet and sour.
Mince the garlic. Add the garlic to the sauce and sauté until they are soft and fragrant (less than two (2) minutes).
Remove the Wok (or skillet) from the heat. Add the drained pasta into the sauce mixture and gently toss the noodles until they are coated with the sauce.
Gently incorporate the cooked protein and/or vegetables.
Sprinkle the entire dish with Parmesan Cheese. Optional: Sprinkle fresh Parsley, Cilantro, Basil, and/or honey-roasted peanuts.
Serve warm.
TIPS FOR MAKING THE RECIPE
Cook the pasta "slightly" al-dente. That’s because you’ll be tossing it with the sauce and shrimp for 2-3 minutes after it’s done cooking.
Don't add too much soy sauce into the sauce. You can always add more soy sauce when the dish is fully prepared.
Prepare your protein advance in advance. If starting with frozen shrimp, thaw it in cold water and make sure to dab it dry.
Be careful not to overcook the protein. Beef, shrimp, and the chicken needs to be cooked thoroughly, but not overcooked. Keep in mind that shrimp only require a few minutes of cooking and if you overcook them they will get chewy. Cook until they are opaque pink in color.
Use milk instead of pasta water for a more creamy texture. Milk is a great option for pasta water. If you use 2% or Whole Milk, the pasta will rehydrate and cook slower because of the fat contained in the milk. Since you'll be cooking the pasta on medium heat to keep the milk from scalding, it will take you at least twice as much to cook the pasta than if you used lightly salted water.
Add a splash of lemon juice or lime juice to the cooked pasta to add a sparkle to the flavor.
Here is another recipe for garlic noodles:
Ingredients:
1 pound of noodles
4 cloves of garlic, minced
1 tablespoon of oil
1/2 teaspoon of soy sauce
1/4 teaspoon of sesame oil
1/4 teaspoon of ginger, minced
Salt and pepper to taste
Instructions:
Cook the noodles according to the package directions.
While the noodles are cooking, heat the oil in a large skillet over medium heat.
Add the garlic and cook for 1 minute, or until fragrant.
Add the soy sauce, sesame oil, ginger, salt, and pepper. Cook for 1 minute more, or until the sauce is combined.
Drain the noodles and add them to the skillet. Toss to coat with the sauce.
Serve immediately.
Mr. Jere Folgert is the owner of GroEat Garlic Farm in Bozeman, Montana. GroEat Farm is a small, sustainable family farm located in the beautiful Hyalite Foothills, in the shadows of the Gallatin Mountain Range. The hardneck varieties that they grow on their farm flourish, due to the combination of the very cold winters, heavy snowpack, moist spring, temperate summers, and the nutrient-rich and dynamic alluvial soils, washed down from the Gallatin Mountain Range.
