Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Garlic Noodles
Garlic noodles are a perennial favorite at Thanh Long and Crustacean, popular family-owned Vietnamese restaurants in San Francisco and Los Angeles. The recipe is a closely guarded secret, which is why the Internet is awash with attempts to re-create the buttery, umami-rich dish. For ours, we wanted noodles that are assertively, but not aggressively, garlicky, and with a tempered richness so we could eat more than just a few bites. We found Maggi seasoning, a flavor enhancer sold in a distinctive shaker bottle, to be key for savory flavor, while just a little oyster sauce added sweetness and more umami. If you can’t find Maggi seasoning, Bragg’s Liquid Aminos works well, too. The grated Parmesan is optional. If you can find them, use fresh lo mein noodles or other not-too-thin yellow Asian wheat noodles; dried spaghetti or linguine are good stand-ins.
4-6
Servings
Tip
Don’t grate the garlic or put it through a garlic press. Both methods produce more pungent garlic. Mincing the garlic provides bold flavor without harshness. We also tested jarred minced garlic; tasters were divided. Some had no qualms while others detected stale, “off” notes. So use at your discretion.
25 minutes
Ingredients
-
1
pound fresh yellow Asian wheat noodles, such as lo mein, or 12 ounces dried spaghetti or linguine (see headnote)
-
5
tablespoons salted butter, cut into 4 or 5 pieces
Directions
-
01In a large pot, boil 4 quarts water. Add the noodles and cook, stirring occasionally, until tender. Reserve ½ cup of cooking water, then drain. Rinse and toss the noodles under cool water until cool to the touch, then drain again. Leave the noodles in the colander.
