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Garlic Scallion Noodles

Yellow Noodles

There are times when I stand in the middle of my kitchen and have no idea what I want to cook. Its usually because of one of the following reasons:

A) My kids have totally worn me out and I barely have enough brain power to resist my children’s pleading to eat gummy bears dipped in chocolate, topped with marshmallow and stuck on a popsicle stick. I totally surrender.

B) I went totally bezerk at the market and now my fridge is jam-packed full of wonderful produce. Can’t decide what to make. I’m stuck in analysis paralysis.

C) I mistakenly took the Stupid Pills instead of the Super Mom pills. ’nuff said. When confronted with any of the above, I go on auto-pilot, grab the Chinese dried egg noodles and make this. Here is my warning: This is very unhealthy and bad for you. I’ll explain why down below…

Garlic Scallion Noodles

Garlic Scallion Noodles

which is the secret code name for “Garlic Butter and Sugar Noodles” – just in case any physicians, nutritionists, skinny people or my mother reads this.

It has nothing but noodles, garlic and sugar. Those green things? Garnish just to add color and some sort of nutritional value. These noodles are addictive. They kind of remind me of the garlic butter noodles from Crustacean and Thanh Long in San Francisco, which I describe as crack in noodle form.

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Garlic Scallion Noodles

Servings: 4 Prep Time: Cook Time:
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Optional: How about adding shrimp, chicken, beef or pork to this dish? Marinate meat first in a little soy, salt, pepper, sesame oil, Shaoxing wine & sugar. Fry the seafood or meat first in a little cooking oil and then remove, set aside. Then fry the aromatics and noodles. Add the meat back into the wok when the noodles are almost done. You could also add more veggies. But that would totally defeat the purpose of this incredibly unhealthy dish. No egg noodles? Use spaghetti noodles - just boil 1 minute shy of done first.

Ingredients:

7 ounces skinny dry egg noodles (half the package)
1/4 cup chopped scallions
3 garlic cloves, finely minced
2 tablespoons brown sugar
1 teaspoon fish sauce
1 tablespoon oyster sauce
3 tablespoons butter

Directions:

1. Soak noodles: in cold water for 2 minutes. Drain. Soak in boiling hot water for 3 minutes. Drain. Use chopsticks to separate the noodles well. (if you are using thicker noodles than pictured above, read the directions on the package for soaking times)

2. Fry the aromatics: In wok or large saute pan, heat about 3 tablespoons butter over medium-low heat. Before the butter gets too hot, add the scallions and garlic. Fry until fragrant, but careful not to let it burn. Slowly frying on med-low heat will flavor the butter. Add brown sugar, fish sauce and oyster sauce. Stir.

3. Fry the noodles: Add the drained noodles. Fry for 2 minutes until the noodles are done. If you are using the thicker noodles - adjust cooking time. Read instructions on the noodle package.


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Look who else made them:

Three Dog Kitchen

Comments 72

  1. Pingback: garlic butter noodles « gourmet traveller

  2. Kate @ Savour Fare

    OK, given that we have spent this winter in the toddler spiral of death (they make them so cute so that we don’t banish the little cess pools of germs) I am looking for big time comfort food. Can I make this with chow mein noodles?

  3. Mary C.

    I made these for dinner Monday night, whoa!!!! They were so good I had to make them for dinner Tuesday :) Thank you!!!!

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  5. deb

    I tried the receipe as stated and it was great. I thought I would vary it a little, cause I really don’t use much butter. I used Olive oil instead and also added a little fresh grated ginger. It tastes great like that also. I used 3 TBs of olive oil, but probably could have used less.

  6. Daniel Ong

    Oh boy, Oh boy, yummy….looks so good. Going to make it for lunch tomorrow, but got to go and get the fish sauce first.

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  8. Carrie

    Finally was able to get your cookbook from the library. Made the Garlic Butter Noodles and they are so addicting. The flavor is incredible. Will definitely be adding your cookbook to my collection at the end of the week. Also, if you happen to read this, do you still use the Oxo Julienne peeler? That’s on my list to purchase this week also. Thank you!

  9. Kari

    A long time ago I pulled a recipe out of a magazine – I just remember it had noodles, garlic, oyster sauce and soy sauce in it. Maybe more, but this is all I can recall.

    I lost the recipe some where and have been looking for something similar. I’m hoping this is it!!

  10. Lane

    Yummmm – looks delicious! Any idea how to increase yield to serve 20 as a side item? I’m thinking I could do this as the starch alongside crab cakes and a salad?

  11. Lane

    Just to confirm everyone else’s positive affirmations — wow wow wow were these great. I definitely now want to increase the yield to serve as a side for a luncheon I am doing. The recipe above would make about 4 side servings, as I ate two bowls full on making the recipe. Addicting.

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  14. Alice

    Just so you know, I have developed an unholy addiction to these noodles and make them once a week. Am I going to die? Probably, but I’ll be really happy on the way down. I was never a big noodle fan, but now I’m ruined for life /o\

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