Garlic Noodles

Ingredients

• 12 oz Chinese-style egg noodles (Spaghetti is a suitable substitute.)
• 3.5 tbsp Unsalted butter
• 3 Garlic (Minced.)
• 0.25 cup Low-sodium soy sauce
• 1 tbsp Fish sauce
• 1 tbsp Brown sugar
• 0.5 cup Parmesan cheese (Grated.)
• White pepper (A pinch, optional.)
• 2 Green onion (Thinly sliced on a bias and divided; use some in the noodles and the remainder as a topping.)

Steps

1. 1

   Fill a large pot with water, place it over high heat, and bring the water to a boil.

2. 2

   Add the noodles and boil until soft, 6 to 8 minutes, stirring occasionally.

3. 3

   Strain the noodles into a colander, rinse them under cool water, and set them aside.

4. 4

   Place a large skillet or wok over medium-high heat and melt the butter.

5. 5

   Add the minced garlic and sauté for 30 seconds, taking care not to burn it.

6. 6

   Add the soy sauce, fish sauce, and brown sugar. Cook together until the sugar dissolves and the mixture is boiling, 2 to 3 minutes.

7. 7

   Raise the heat to high, add the noodles, and toss them with the sauce for 1 minute.

8. 8

   Remove the skillet or wok from the heat. Sprinkle the Parmesan, some of the sliced green onion, and the white pepper, if using, over the noodles.

9. 9

   Continue tossing until the noodles are evenly coated in the sauce.

10. 10

    Top the garlic noodles with the remaining green onions and serve.

Notes

The noodles can be made up to 2 days ahead. To reheat, place a large skillet over medium-high heat, add 2 to 3 tablespoons of water, and bring it to a boil. Add the noodles and toss until heated through. If fish sauce is unavailable, the source suggests doubling the soy sauce, or combining equal parts soy sauce and rice, white, or cider vinegar with a pinch of salt as a substitute.

Nutrition per serving

• main
• quick
• under-20-minutes
• noodle-dish
• East Asian-inspired
• vegetarian
• stovetop
• make-ahead