East Meets West Garlic Noodles Recipes

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GARLIC NOODLES



Garlic Noodles image

These deceivingly simple, yet devastatingly delicious garlic noodles were invented back in the '70s at a restaurant in San Francisco called Thanh Long. Usually served with roasted Dungeness crab, the recipe is a very closely guarded family secret, but after lots of investigation, and even more experimentation, I think this is very close.

Provided by Chef John

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 2

Number Of Ingredients 12

2 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons Worcestershire sauce
2 teaspoons fish sauce
¼ teaspoon sesame oil
1 pinch cayenne pepper
8 cloves garlic, minced
4 tablespoons unsalted butter
¼ cup finely grated Parmigiano-Reggiano cheese
1 tablespoon chopped green onion, or to taste
6 ounces spaghetti
1 pinch red pepper flakes

Steps:

  • Stir soy sauce, oyster sauce, Worcestershire sauce, fish sauce, sesame oil, and cayenne pepper together in a small bowl for the secret sauce.
  • Place secret sauce near the stove. Place garlic, butter, Parmesan cheese, and green onion in individual bowls within easy reach.
  • Melt butter in a skillet over medium heat. Add garlic; cook and stir just until fragrant, about 1 minute. Quickly stir in the secret sauce and turn off the heat.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet slightly firm to the bite, about 12 minutes.
  • Transfer spaghetti into the sauce using tongs, bringing some of the cooking water with it. Toss until well coated and stir in Parmesan cheese. Splash in more pasta water if noodles are too dry.
  • Plate noodles. Garnish with red pepper flakes and green onions.

Nutrition Facts : Calories 600 calories, Carbohydrate 70.4 g, Cholesterol 69.9 mg, Fat 27.9 g, Fiber 3.3 g, Protein 17.2 g, SaturatedFat 16.7 g, Sodium 1540.6 mg, Sugar 3.6 g

EAST-MEETS-WEST GARLIC NOODLES



EAST-MEETS-WEST GARLIC NOODLES image

Categories     Garlic     Side     Marinate

Yield 12-14 side servings

Number Of Ingredients 16

Garlic Sauce
14 large garlic cloves, crushed
1 heaping tbsp pesto verde sauce
2 tbsp rice vinegar
1/4 cup sesame oil
1/4 cup extra virgin olive oil
1 1/2 sticks melted, unsalted butter (12 tbsp)
1 tsp light brown sugar
1 tbsp Maggi seasoning liquid
1/4 cup fish sauce
½ tsp Lemon grass powder
1/2 cup LITE coconut milk
dash of black pepper
2 lbs linguine no. 11 noodles
1/2 cup minced red peppers
1/3 cup finely minced cilantro for garnish

Steps:

  • Cook linguine pasta in 6 quarts of boiling salted water until al dente. Drain and set aside. While pasta is boiling, mash garlic cloves with the side of a cleaver or large chef's knife. Remove skins. Microwave butter until softened for only 30 seconds to 1 minute depending on the wattage of your microwave. In a blender or food processor, blend sauce ingredients thoroughly until very smooth and sauce reflects a silky gleen. Sauce may be made one day ahead and chilled, covered. Mince red peppers into 1/8" thickness and set aside. Remove stalks from cilantro and finely mince cilantro leaves to yield 1/3 cup and set aside. Pour garlic sauce into drained, hot linguine noodles, fold in minced red peppers and gently toss to distribute sauce mixture evenly. Let the pasta mixture sit for one hour in a large microwavable container to allow the sauce to set into the pasta noodles. Before plating the pasta, microwave the pasta for 2-3 minutes depending on the wattage of your microwave. Plate the hot pasta onto a large serving platter and garnish with finely minced cilantro. Buon appetit!

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