Garlic is my best culinary friend. Whenever I’m trying a recipe that calls for garlic, I usually double the amount. I absolutely love it and love food that features it. Garlic fries, garlic soup, garlic bread, garlic butter. You can imagine how I felt about Ina Garten’s Chicken with 40 Cloves of Garlic. That recipe was so delicious that I began to wonder what other dishes might be good with 40 cloves of garlic. Any recipe that ever existed is my guess.
On New Years Eve in 2012, Karl and I went to Thanh Long in San Francisco for dinner. When I opened up the menu, one item instantly caught my eye – garlic noodles. It was love at first sight. As expected, the noodles were delicious. Now that these noodles have entered my life, there was no way I could live without them. It was along the lines of a life-or-death situation – I had to learn how to make garlic noodles.
I discovered that it was not difficult at all. When you’re working with garlic, the margin of error is quite large in my humble garlic-biased opinion.
- 1 pound thick egg noodles (this can be found at an asian speciality grocery store)
- 2 tablespoons olive oil
- 1 tablespoons butter
- 6-8 cloves garlic, minced
- 2 tablespoons garlic powder
- 1 tablespoon chicken bouillon powder
- 1 tablespoon oyster sauce
- ½ cup Parmesan cheese
- Bring a large pot of water to boil. Add the egg noodles and cook for 1-2 minutes, stirring frequently.
- Drain the water and rinse the noodles thoroughly with cold water to prevent the noodles from sticking to each other.
- In a small bowl, mix together the garlic powder, chicken bouillon powder, and oyster sauce, then set it aside.
- In a saute pan, melt the butter with the olive oil over medium heat.
- When the oil/butter is hot, add the minced garlic and cook it for about 2 minutes.
- Add the garlic powder mixture and cook for 2 more minutes.
- Add the noodles and Parmesan cheese, then mix with a spoon until all the noodles are evenly covered in the garlic sauce.
- Take the noodles off the heat and serve.