I caught the tail-end of a program on TV the other night and it was an interview of a chef. He was going on and on about these garlic noodles and how he desperately needed to steal the recipe. I was so intrigued by it all! The noodles looked so simple, even bland. There was nothing to it. So I did a quick google and found out that he was talking about An’s Garlic Noodles. I have no idea who An is and I’ve never had garlic noodles in my life. But the combination of ingredients in some of these recipes were so wild that I had to give it a try. I added some scallops, but you could leave them out or replace with prawns or even chicken. I will be making this again!
My version below:
(a) You’ll need (mix together in a small bowl):
- 1/2 tablespoon Worcestershire sauce
- 1/2 tablespoon soy sauce
- 1/2 tablespoon oyster sauce
- 1/4 teaspoon plum sauce (optional, but it adds a nice sweetness)
- 1 teaspoon sriracha sauce (or any hot chilli sauce)
- 1/2 teaspoon chicken stock concentrate
- 1/2 tablespoon chinese cooking wine
- 1/2 teaspoon garlic powder
- 1/2 teaspoon garlic granules
- pinch of Chinese 5 spice powder
- 1/2 tablespoon fresh herbs of your choice (I used sage)
- white pepper to taste
- salt to taste
(b) You’ll also need:
- 1 teaspoon parmesan
- 2 tablespoons butter
- 1 clove garlic (grated)
- noodle of your choice (I used a thick spaghetti, but frankly would have preferred something thinner)
Cook noodles/spaghetti following instructions on the packet. Drain, mix with ingredients (a) and set aside.
In a pan, add butter, fresh herbs and garlic. Once garlic is fragrant, add noodles and stir well. Allow the noodles to dry out. It’s ok if they catch a little in the pan. This caramelisation will add flavour. Add parmesan and stir well. Serve hot. Enjoy!