The Ans of San Francisco, owners of Thanh Long and Crustacean restaurants, make a well-loved noodle dish from a closely guarded secret family recipe. My version here is still a work in progress, but it tastes pretty good when served with Vietnamese Pepper Crab or Vietnamese Pepper Crab 2.0 .
1 pound chow mein noodles (or linguine)
6 tablespoons butter, divided use
6 large cloves garlic, minced
2 tablespoons Shao Xing rice wine (sherry is a reasonable substitute)
2 tablespoons brown sugar
1/4 cup grated parmesan cheese
Salt, to taste
Boil noodles according to package directions
In skillet large enough to hold noodles, over low heat, melt 4 tablespoons butter and add garlic. Heat slowly until fragrant, taking care not to burn garlic. Pour garlic butter into a bowl.
Return pan to burner and increase heat to medium-high. Add remaining butter and when hot, add wine. Cook until wine is sizzling and slightly reduced, about 1 minute. Add brown sugar and blend.
Quickly add garlic-butter mixture back to pan with noodles. Stir until noodles are well coated and heated through.
Sprinkle with parmesan and toss. Season with salt and serve on a warm platter.