If you have ever dined at an Asian-Fusion restaurant, you probably have seen garlic noodles on the menu. It's a seemingly simple dish of egg noodles sautéed in garlicky, savory goodness. I have wanted to replicate this dish for years and finally got to it the other day. A quick Google search revealed a lot of recipes claiming to be a close restaurant replication. There were a few variations between the recipes so I took the common ingredients from the highly-rated recipes and meshed it into one. The result? It was pretty darn close and delicious.
I think the ingredient that makes the dish, aside from the obvious (garlic), is the Parmesan cheese that gets added at the end. It changes not only the texture of the dish to silky smooth, but provides a another layer of flavor. Don't add too much though. Just enough to oomph up the existing flavors.
The dish is usually made with thick eggs noodles. I did not have egg noodles so I used thick vermicelli noodles. Surprisingly, I didn't taste much of a difference. I would go so far as to say you can use any noodles you have on hand, egg noodles, vermicelli, spaghetti, etc, and it would taste the same. The dish usually have no toppings or protein but I had leftover roasted pork. Because I don't believe in wasting anything, the pork was shredded and tossed into the noodles, making these garlic noodles fully loaded. Enjoy!
Garlic Noodle Recipe (Serves 2-3)
- 1 lb of thick egg noodles
- 4 tablespoons vegetable oil
- 6 cloves of minced garlic
- 2 tablespoons of garlic power
- 1 tablespoon of chicken bouillon powder
- 1 tablespoon of oyster sauce
- 2 tablespoons Parmesan cheese
- Cook the egg noodles per package instructions.
- In a deep frying pan, heat the vegetable oil on medium high.
- Add the garlic and sautee until lightly brown and fragrant.
- Add the garlic powder, chicken bouillon powder and oyster sauce.
- Stir for one minute to get the flavors together.
- Add the cooked egg noodles and toss with chopsticks to aerate the noodles.
- Toss in the Parmesan cheese and serve.