Best 2 Asian Garlic Butter Noodles Recipes
Indulge in a tantalizing culinary journey with our diverse collection of Asian Garlic Butter Noodle recipes, a symphony of flavors that will transport your taste buds to the vibrant streets of Asia. From the classic Pad See Ew, with its wok-tossed flat noodles coated in a luscious garlic butter sauce, to the savory Korean Japchae, a colorful medley of glass noodles, vegetables, and tender beef, our recipes offer an eclectic mix of Asian culinary traditions. Embark on a taste adventure with our Singaporean Hokkien Mee, where thick yellow noodles soak up a fragrant broth infused with shrimp, pork, and squid, or savor the simplicity of our Chinese Garlic Butter Noodles, a quick and easy stir-fry that showcases the harmonious blend of garlic, butter, and soy sauce. Each recipe is carefully curated to provide a unique taste experience, ensuring that every bite is a celebration of Asian flavors.
Here are our top 2 tried and tested recipes!
ASIAN GARLIC BUTTER NOODLES
Make and share this Asian Garlic Butter Noodles recipe from Food.com.
Provided by Brookelynne26
Categories Asian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil and cook the noodles according to the package instructions. Drain noodles and wipe the pot clean. Return the pot to medium-high heat and add the butter. When the butter is sizzling and bubbling a bit, add the green onion and the garlic. Fry for 1 minute or until very fragrant; be careful not to let the garlic burn.
- Add the brown sugar, Maggi Seasoning and oyster sauce and stir well to mix everything evenly. Add the noodles and toss vigorously to get the good stuff evenly distributed throughout the noodles.
Nutrition Facts : Calories 301.8, Fat 10.9, SaturatedFat 6.1, Cholesterol 64.8, Sodium 212.8, Carbohydrate 44, Fiber 1.9, Sugar 7.8, Protein 7.5
SAN FRANCISCO-STYLE VIETNAMESE AMERICAN GARLIC NOODLES
These noodles, adapted from the cookbook "The Wok" by J. Kenji López-Alt, and based on the noodle dish originally created and served by Helene An at San Francisco's Thanh Long restaurant, are extraordinarily simple and delicious on their own, but that doesn't mean you can't fancy them up a bit. They go very well with seafood, and some raw, shell-on shrimp stir-fried along with the garlic right from the start would be an excellent addition. Recently, I've taken to adding a few spoonfuls of tarako or mentaiko - Japanese salted pollock roe. Sushi-style flying fish roe (tobiko) or salmon roe (ikura) would also be a great addition, as would chunks of crab or lobster meat, or even Western-style caviar (if you're feeling flush).
Provided by J. Kenji López-Alt
Categories quick, weeknight, noodles, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt the butter in a wok or saucepan over medium heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Add the oyster sauce, soy sauce and fish sauce, and stir to combine. Remove from the heat.
- Meanwhile, bring 1 1/2 inches of water to a boil in a 12-inch skillet or sauté pan over high heat. (Alternatively, heat up just enough water to cover the spaghetti in a large Dutch oven or saucepan.) Add the pasta, stir a few times to make sure it's not clumping, and cook, stirring occasionally, until just shy of al dente (about 2 minutes short of the recommended cook time on the package).
- Using tongs, transfer the cooked pasta to the garlic sauce, along with whatever water clings to it. (Reserve the pasta water in the skillet.) Increase the heat to high, add the cheese to the wok, and stir with a wooden spatula or spoon and toss vigorously until the sauce is creamy and emulsified, about 30 seconds. If the sauce looks too watery, let it keep reducing. If it looks greasy, splash some more cooking water into it and let it re-emulsify. Stir in the scallions (if using), and serve immediately.
Tips:
- Use fresh garlic: Fresh garlic gives the best flavor to the dish. If you don't have fresh garlic, you can use 1 teaspoon of garlic powder.
- Don't overcrowd the pan: When cooking the noodles, don't overcrowd the pan. This will prevent them from cooking evenly.
- Cook the noodles al dente: Al dente means "to the tooth" in Italian. It refers to the texture of pasta that is cooked through but still has a slight bite to it. This is the ideal texture for Asian garlic butter noodles.
- Use a good quality soy sauce: Soy sauce is a key ingredient in this dish, so it's important to use a good quality one. Look for a soy sauce that is naturally brewed and has a rich, savory flavor.
- Add some vegetables: If you want to add some vegetables to this dish, you can stir-fry some broccoli, carrots, or snap peas.
Conclusion:
Asian garlic butter noodles is a quick and easy dish that is perfect for a weeknight meal. It's simple to make and can be customized to your liking. Whether you like your noodles spicy, savory, or sweet, this dish is sure to please. So next time you're looking for a quick and easy meal, give Asian garlic butter noodles a try. You won't be disappointed!
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