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.
Garlic Scallion Noodles…. 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.
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.