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Garlic Noodles (aka Make-Out Noodles)

by Livestrong_Recipes  |  Jan 31, 2019

Garlic Noodles (aka Make-Out Noodles)
Photo Credit: Lsantilli/ adobe stock
  1. PREP
  2. 10 m
  • COOK
  • 20 m
  • TOTAL
  • 30 m

Who doesn't love garlicky noodles? In this addictive recipe from Los Angeles' Starry Kitchen, noodles are married with schmaltz (Yiddish for chicken fat, if ya didn't know), brown butter and a generous tablespoon of minced garlic. Whether or not you want to make out with your baby after a bowl of these noodles — well, that's your choice!

INGREDIENTS

SERVES 4

  • 11 oz Spaghetti
  • 1/2 tbsp Clarified Butter
  • 1/2 tbsp Fat, chicken
  • 1 tbsp Minced Garlic
  • 1 tsp Bouillon, Instant, Chicken Flavor
  • 1 tsp Oyster Sauce
  • 1 tsp Fish Sauce
  • 1 tsp granulated (white) sugar
  • 2 medium scallions
  • 2 oz Fried Shallots
  • 1/8 tsp Black Pepper
  • 1/4 cup grated parmesan cheese

DIRECTIONS

1 Since we’ve given a very broad choice of noodles above, let’s make this clear: We prefer “al dente” noodles.
2 Bring a pot of water to boil over high heat. Add a pinch of salt. Once the water reaches a rolling boil, throw in noodles (spaghetti or linguini work). Start a timer to keep track of your personal optimal noodle cooking time.
3 While the noodles cook, prepare an ice water bath in a large bowl for shocking. (If you’re cooking a small batch of noodles, rinsing them in a colander with cold water is fine, too. Just make sure to run the noodles under water until they cool completely and you can’t feel any warmth in them.)
4 Stir the cooking noodles often. Get all that starch off of them. If they’re thinner noodles, I would say check around the 5-minute mark and every subsequent minute after until you get a good bite on the noodles.
5 Once the noodles are cooked to your liking, immediately shock them in the ice water bath for 1 to 2 minutes. Remove, then transfer to a colander. Quickly rinse off any remaining starch.
6 Brown the clarified butter. Add brown butter and chicken schmaltz* to a pan over medium-low heat (don’t burn the butter!). Brown the garlic. Then add bouillon, oyster sauce, fish sauce and sugar. Mix until the sauce turns a uniform color.
7 Now increase to medium-high heat and add the noodles, quickly mixing, tossing, flipping your pan a bit (if you’re comfortable with and good at it) to coat noodles using the heat to quickly cook that flavor in so well that the color of the sauce permeates every noodle. Remove from heat and transfer to a plate. Garnish with chopped scallions, fried shallots, black pepper and freshly grated parmesan cheese.
8 From ADVENTURES IN STARRY KITCHEN: 88 Asian-Inspired Recipes from America’s Most Famous Underground Restaurant. Copyright © 201 by Nguyen Tran. Reprinted with permission by HarperOne, a division of HarperCollinsPublishers.