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kitchen today I want to share with you a recipe for garlic noodles and if you're thinking that
sounds really good let me tell you it is it's better than it sounds it's sort of like the
Asian version of garlic bread it's buttery its garlicky its satisfying and it's got that chewy
egg noodles in it mmm so good now I had this dish dish years ago when I was in San Francisco and at
the time I didn't know that it was a famous thing that San Francisco was known for it started out
at a seafood restaurant that had it as a side and it became so popular that other restaurants
started copying them and then people on the internet started copying them and so recently I
was reminded of it and I discovered that hey what do you know it's famous so I wanted to share this
dish with you because barbecue season is coming up and it's actually a really good side dish to
go with a large amount of meat or seafood and so you know if you have things on the grill even
steamed some seafood this is a great side so good in fact that you may end up just eating the side
who needs anything else when you've got a bowl of garlic noodles in front of you alright let's get
started so let's talk noodles so for this you want to use egg noodles or at the very least
wheat noodles something that's chewy okay so I'm using these which are precooked egg noodles and
you want to go fat you want fat noodles for these I mean then we'll work too but it's better if it's
fat trust me and the weight that I'm giving you is the weight of the noodles already cooked if
you're using something that is uncooked like the fresh noodles and you need to boil you're gonna
you need a little bit less so just check the written recipe for my recommendation for that
if you're using something like this you may have a bit of a hard time to get it to become unstuck
plop that out and what you want to do is just kind of like slowly pull them apart trying your
best to not break the noodles if you break them a little bit it's okay the noodles are quite
long I tried once to just dip them in hot water like give them a quick blanch before I stir-fry
them and I found that because these are already cooked even that like 2-3 second dip in boiling
water was too much like it it made them not as chewy so I like to not cook these before I put
them in the wok so that's good enough and then as you can see it's really oily they tossed the
noodles in oil to prevent them from sticking I don't want all this oil in my dish so I'm
gonna give this a rinse under cold water just to get most of the oil off it's probably not
good oil for you it's probably the cheapest oil they could possibly find that's it and you can
feel right away it's not greasy on your fingers anymore and I move it out of the colander just
because I find that there's some water still trapped in the part where there are no holes
and so this way I make sure they're dry you don't want a lot of water going into the wok and then
steaming them up being soggy okay now let's get the sauce so the garlic I like to pound it in the
morning pestle because it's faster and also it like squeezes out all the garlicky goodness it
gets to be this creamy garlic paste it's good but mincing is totally fine after a couple of
smashes I can peel the skin off easily just like that so easy and you want a lot of garlic because
as of afterall we're making garlic noodles you can even put the whole head if you want now I'm
just gonna pound this into a rough paste it don't need to be liquefied but just no more large doses
okay yeah something like that something that will distribute well and easily into the noodles okay
so now the sauce I've got a tablespoon of oyster sauce here and I'm using good quality oyster sauce
something that has moister extract as the first ingredient and then to this I'm gonna add some
fish sauce of course and this is the trifecta of umami I'm gonna add golden Mountain sauce now you
can also just use regular soy sauce you can also use Maggi seasoning I have done it with both and
I really feel like golden mouth is the best but it's it's minor so just use whatever you have
apart from that one of the key ingredients is Parmesan cheese so this is gonna give the
noodles a little bit of a creaminess extra umami helps to sort of bind everything together so
that it's not just like slick oily noodles and I'm gonna just finely grate with my microplane
here so that the cheese can be distributed more evenly more easily if you use a big hole grater
then you just get big chunks and I'll just save this for my snack so I don't grate myself and
that's it let's get cooking now before we start cooking let me tell you about today's sponsor
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everything in the description below so I've got a wok here I'm going to add some butter I've got my
heat on low not low enough apparently this wok I'm gonna turn it off now because this burner
gets really hot and I'm also gonna add a little bit of olive oil and I do a combination because
I find that if you use butter alone which you can but once the noodles cool down a little bit
it becomes a little bit gallopping and sticky because butter hardens when it cools so this is
something you're gonna like let's sit on the table and might get to room temperature adding oil will
sort of keep everything supple and lubricated it's like a little moisturizer okay and then the garlic
goes in and you want to start on low heat because you want the garlic thyme - slowly infuse into the
butter without browning and you want to have all your ingredients ready because this will go fast
so give this you want the heat to be low enough and you can do this for like a good three four
minutes because you want all that garlic to really soften its like garlic simmering in butter mm-hmm
and I use olive oil you don't have to you can just use any neutral flavored oil but I think olive oil
flavor works in this who loves garlic raise your hands I bet all of you because otherwise why are
you watching so it's been about three minutes the garlic looks soften and I can really smell it in
the air I am now going to go in with the noodles and then I'm gonna turn up the heat because now I
just dumped a bunch of cold noodles in so you can really max it out now and then the sauce goes in
and you'll notice that I didn't add any sugar like I normally do and I just don't feel like
this recipe meets it now you want to give it a good toss actually I'm going to use tongs much
more sensible and seriously all you're trying to do at this point is distribute the sauce and keep
the noodles up because they're cold and then you are done how easy is that if you're doing
this for like a barbecue you can prep the sauce the garlic everything in advance so that on the
day you have so little to do you can even cook all the garlic into the sauce and everything in
advance put it in a little container comes a day you turn on the wok pour your precooked sauce on
add the noodles and then you're done and that's it how easy is that I have to say when I made this at
home using a regular glass though that's not a glass of yes bath top so that's not an inferno
like this thing it does take a little while to get all the noodles heat it up now I've turned
off the heat now I'm going to add my Parmesan cheese oh yes and I turn off the heat because
I don't want the Parmesan cheese to the too hot and then start sizzling and burning stuck to the
pan I just want it to melt oh my god just look at that just look at that looks so good that Parmesan
cheese is so important it just adds that touch of creaminess and just binds the noodles together so
you're not just eating you know slippery oily noodles oh yes okay I don't even need to taste
this I've had this so many times but if it's your first time I highly recommend you taste
it so you can add a little bit more sauce if you need to maybe it needs a little salt
I'm so excited to eat it's like the first thing I'm eating all day now I like a little bit of
black pepper on top you don't have to oh yes it's also a nice visual and a little greenery
if you want green onions make everything look better okay let's be quick about this
because I'm hungry I'm just gonna eat it right off of this bowl that's not so good
Wow who needs anything else just eat a bowl of garlic noodles actually this reminds me
optional garnish I think adding a little bit of lemon like it's just a quick squeeze of lemon
you don't want this to be sour but that little bit of acid just kind of cuts the grease if you
will because it's so buttery but I think if you're gonna serve it just have some wedges
of lemon on the side that people can sprinkle all over it really brightens it up and it makes
it a little bit less heavy less heavy feeling anyway I mean let's face it this is this is heavy
you know do the lemon do garlicky buttery and so umami from all the trifecta of brown sauces
and then the chewiness of the noodles which is perfect a lot of this also has to do with
you choosing the right noodles for this so whatever you've got available in your store
it may take you a couple of tries to find the one that you really really like so go
fast and go chewy that's my recommendation and that is it I hope you give this recipe a try
when you make it send me a photo you can tag me on instagram twitter or post it to
my facebook page and if you haven't subscribed to the show make sure you do so you don't miss
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video thank you as always for watching and I will see you next time for your next delicious