Kenji Lopez-Alt's Garlic Noodles

2-3
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In

Recipe: #38838

June 01, 2022



"From the expert on Wok cooking (see his new and already indispensable book Wok Cooking: Recipes and Techniques). He adapted this recipe from Vietnamese-American cooks. There's a YouTube video of this one. Cook the noodles in unsalted water, as the oyster, soy and fish sauces are salty. Recipe placed here so I can find it easily."

Original recipe yields 2-3 servings
OK

Nutritional

  • Serving Size: 1 (388.5 g)
  • Calories 2140
  • Total Fat - 190 g
  • Saturated Fat - 118.9 g
  • Cholesterol - 497.6 mg
  • Sodium - 2200 mg
  • Total Carbohydrate - 93 g
  • Dietary Fiber - 4.1 g
  • Sugars - 3.8 g
  • Protein - 22.7 g
  • Calcium - 246.3 mg
  • Iron - 4.2 mg
  • Vitamin C - 5.8 mg
  • Thiamin - 1.1 mg

Step 1

Cook the pasta according to package instructions in unsalted water until barely al dente .

Step 2

Meanwhile, melt the butter in a large skillet or saucepan over medium heat.

Step 3

Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes.

Step 4

Add the oyster sauce, soy sauce, and fish sauce and stir to combine.

Step 5

Using tongs (or long chopsticks if you're adept with them), transfer the cooked noodles to the garlic sauce. It's ok if a little of the cooking water transfers with the noodles.

Step 6

Increase heat to high, add cheese and scallions, and stir and toss vigorously until the sauce is creamy and emulsified, about 30 seconds.

Step 7

If sauce looks too watery, let it keep reducing. If it looks greasy, splash some more pasta water into it and let it reemulsify.

Step 8

Optional: sprinkle with sliced scallions and salted roe such as cod roe or bottaga.

Step 9

Serve immediately.

Tips & Variations


No special items needed.

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