Vietnamese Garlic Noodles
The A family of San Francisco, owners of Thanh Long and Crustacean restaurants, make a well-loved garlic noodle dish from a secret family recipe. This tastes superb when served with Vietnamese Pepper Crab.
Yield 4 servings
Ingredients
1/2 pound chow mein or spaghetti noodles
2 tablespoons butter
2 tablespoons vegetable oil
8 large cloves garlic, minced
1 tablespoon oyster sauce
1 teaspoon soy sauce
1 teaspoon chicken bouillon paste
1/4 cup grated parmesan cheese
2 tablespoons sliced scallions, green parts only
| 1 | Boil noodles according to package directions. |
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| 2 | In large wok or skillet large enough to hold noodles, over low heat, melt butter, olive oil and add garlic. Heat slowly until fragrant, taking care not to burn garlic. |
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| 3 | Increase heat to medium-high. Add oyster sauce, soy sauce and chicken bouillon. Heat about 1 minute. |
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| 4 | Add noodles, stirring until they are well coated and heated through. |
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| 5 | Sprinkle with parmesan and toss. Top with scallions and serve immediately on a warm platter. |
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notes
Sometimes I mix a tablespoon of Chardonnay, Sherry, or Sweet Rice Wine with the chicken bouillon.
