Tuesday, February 16, 2010

Garlic Scallion Noodles: Yummy making big tummy...

Son and Daughters #1 and #2 LOVE noodles.  They adore them.  Husband likes them quite a bit as well, but Son and Daughters will take down more noodles than most people I know.  To give you an idea, to feed all three of them, we have to order two large bowls of pho noodles (and they like the one with bits of beef and tripe and all the lovely extras).  Sometimes two large bowls are not enough for them and husband and I find ourselves sharing our bowl of noodles with them.  They are noodle hogs.

But somehow, garlic noodles don't do it for them.  Granted Son can't eat them because of the butter, but I would think that Daughters would gobble them down - but they don't and won't. When I commented to husband about this phenomenon, his comment was "The noodles get too mushy and the kids don't like the texture much."  Which has happened often when we've had the garlic noodles - not enough bite.  Most garlic noodles have to be eaten immediately, as soon as they are ready, otherwise they get mushy and don't have that structure that I want.

I decided to try a different version using a regular dried wheat pasta noodle instead of the traditional egg noodles, to see if I could get a more desirable texture.  I defaulted to my favorite thin spaghetti and gave it a whirl.  Daughters #1 and #2 gobbled these noodles, and although Son couldn't eat them (made with butter and he's allergic) he sure did kick up a huge fuss wanting to eat them.  Daughter #1 commented, "These are yummy - buttery, sweet, and salty."  That's an endorsement for sure.

I have to say I took a bigger bowl of these into my own stomach - more than is good for me, and I know it means extra time in the gym tomorrow.  But they were too yummy.

If you LOVE traditional garlic noodles, go ahead and substitute some egg noodles instead.  It will taste yummy.  Otherwise, try these on to see if you can expand your own belly.  These would be great with the Asian Salmon, Ginger Soy Chicken, Korean Spicy Chili Paste Chicken, Korean BBQ Flank Steak.

Garlic Scallion Noodles

8 oz (half a box) of angel hair or spaghettini noodles (I like Barilla's whole grain pasta)
4 tablespoons butter (half a stick)
5 cloves of garlic, minced or pushed through a garlic press
2 scallions finely chopped
2 tablespoons soy sauce
1 or 2 tablespoons of brown sugar (based on your own personal preference of sweetness)

Cook pasta according to package directions.  Drain and rinse.

In a heavy skillet over medium heat.  Melt butter.  Add scallions and garlic.  Stir and cook, without browning the garlic.  Cook until the garlic smell is fragrant and filling the room, about 5 minutes.  Add sugar and soy sauce, and cook for another minute.  Increase the heat a bit and throw in the noodles.  Quickly saute the noodles until they are all coated with the garlicky butter mixture.

Serve immediately.  Garnish with additional scallions if desired.

Printable recipe

deliciousness going into my tummy

The pasta I use for this and other noodle dishes...20 packs at $31.71 is a great price.  Our supermarket has them for $2 a box.  But the question is if you want to have 20 boxes?

40 comments:

Maria said...

What a simple dish! Looks very tasty!

Carolyn Jung said...

What a wonderful weeknight dish. Most of us already have those staples in our kitchen. With a few grilled shrimp over top, this would be a nice,hearty main course, too.

Anne said...

YUM! I'm making this tonight!

David Blake said...

This looks so fucking good.

christao408 said...

I tried this recipe last night for dinner and it was fantastic! If anything, I'd add some more garlic and maybe a little thinly-sliced ginger to the noodles.

Joanne Choi said...

Thanks Chris for trying it! I actually had put closer to 8 cloves in the dish, but was worried that non garlic lovers might find it too strong, so brought it down for the recipe. Ginger also sounds intriguing - may give that oen another try!

Kelly said...

This sounds so good! Do you think sauteing shrimp with the sauce mixture would work, or should I cook them separately and toss them in at the end?

Peggy said...

love the recipe! I've always used thin spaghetti noodles with this, but definitely will have to try the traditional egg noodle to see which I like better!

Anonymous said...

My daughter and I made this for lunch today. So easy and delicious!

Anonymous said...

I don't understand why you don't just substitute oil for butter? And honestly, the thought of butter in an Asian dish is a bit off putting. Why don't you try sesame oil or a mixture of a non heavily flavored oil with sesame oil?

Joanne Choi said...

Hi Anonymous -

I guess I really didn't explain the origins of "the garlic noodles" as they are here in the Bay Area. The first time I had them or heard about them was almost 20 years ago at two cutting edge Vietnamese/French restaurants - Thanh Long and Crustaceans. Both are Vietnamese French influenced, so they use butter quite liberally in their food.

The garlic noodles at those two restaurants are buttery, garlicky, soft and slightly sweet. They are not like a traditional Asian stir fried noodle dish; it is an entirely different execution of an Asian Fusion dish.

If you prefer a more traditional Asian noodle dish - please check out the stirfried noodles with beef and cabbage which has you sauteing noodles with garlic, sesame oil and regular oil, more in line with the Asian noodle dish you've described.

Thanks for visiting!

Juandawg said...

who dareth question the use of butter?

to say asian foods cannot use butter is also just silly.

Stacy said...

I love the butter in the dish. So great. I have been telling people about this site and this recipe

Joanne Choi said...

Hi Juandawg and Stacy! Thanks! I appreciate your visit!

Stacy said...

Ok I made this for dinner and my hubby asked "Are there more Noodles?"
Triumph!!!!

Joanne Choi said...

Thanks Stacy! So encouraging!

For Kelly - I think I would do the shrimp separately - so you maintain the separate flavors that will come together nicely.

Eugene Choi said...

Hey, why would one comment on how butter won't taste good without trying the recipe first?

This recipe and most of the others on the site are hardly exclusively Asian flavors anyway.

Asian recipes can certainly benefit from butter, cheese, bacon, truffles, etc.

Western recipes, in turn, certainly can benefit from the use of soy sauce, lemongrass, ginger, wasabi, etc.

Let's open our palettes and our minds to broader and bolder flavor profiles.

zurin said...

mmmm yummy noodles..ill definitely try this dish...I LOVE noodles!

liz said...

so DELICIOUS!!! made this tonight and the hubby LOVED it. thanks joanne!

Natalie said...

oh my gosh...amaaaaazing! and with whole wheat noodles, I don't feel so guilty. I was surprised at how good this was for its simple ingredients. really really good. thanks for posting! I've had this bookmarked for months and I finally made it. It's definitely something I'll make on a regular basis!

Stacy said...

had to tell you that we had it tonight with chicken. This is my "go to" side dish!
Thanks!

gskee said...

Looks great! I do a bit healthier version with soba noodles and olive oil. I'll have to try it with butter next time!

Anonymous said...

Made these tonight (finally, been bookmarked for months) using regular linguine pasta (all I had, needed something to make quick) and it was delicious! I couldn't imagine it made with oil, as I have seen other recipes call for; I wouldn't think the "sauce" would set up correctly to stick to the noodles. To each their own, I'll stick with this one!

Jeanne Whang said...

making this one for dinner tonight. we love eating it with soba noodles. thanks for always getting me out of my "what should i make for dinner tonight?" rut!

Murissa Maurice said...

This looks so delicious and would appease my picky sister. Definitely making it next time she comes over. Glad I found this great blog.

The Wanderfull Traveler

katylasevillana said...

i'm living abroad in spain right now and i'm constantly on the hunt for dishes to make for my host family. i'm from portland, or, which is obviously a city with heavy asian influences in food and i think this recipe is getting added to the list of must-dos! i think i'll try adding shrimp as a previous commenter suggested...mmmmm!

-Katy
solysombrasevilla.wordpress.com

Tammy said...

Found this recipe on Pinterest. Made it tonight.....it was a BIG hit at our house. Delicious and no leftovers.

HungryBelle said...

Hey! So I made this and your firecracker shrimp like two years ago (Maybe you remember me!), and now I'm in college. I had to make something for a potluck for my sorority at UC Irvine tonight, and I decided to make this, I'm sure they'll love it! But it took my so long to re-find your blog! Hope everything is going good with you and your kids and keep making recipes that I can make for my kids someday!
Take Care (:

Morgan said...

Also found this on pinterest, made it tonight and wow! Can't wait to take the leftovers tomorrow for lunch! Delicious!

Anonymous said...

Found you on Pinterest as well...I made this tonight and we all loved it. My 1 and 3 year old boys ate up huge bowls of it even! I added slivered spinach bc I had it in the fridge and it was a great way to sneak in a veggie. Thanks!

Anonymous said...

I just made it tonight after finding it on pinterest. Great. My wife and I gobbled it down. It needed a little more salt but otherwise pretty fantastic.

Sandi said...

Made this tonight and both my kids loved it. Report from the 9 year old was that "It Rocked!" Didn't have any whole wheat pasta on hand, but it was absolutely delicious with chewy udon noodles! Thanks for a great new favorite!

Anonymous said...

made this last week. it was a bit sweet, so next time i will cut back the brown sugar even more

Anonymous said...

I made this tonite, but used Dreamfields and Splenda so it would be low carb. Yum! I added a squirt of sirracha (Rooster) sauce for a little kick!! Delish!!

Anonymous said...

made this recipe and it was a huge hit with my husband and 4-year-old daughter (not to mention myself!). so incredibly flavorful and delicious. i'm going to try your spicy sesame noodle recipe next! :) Thanks for the wonderful recipe.

Anonymous said...

thanks for sharing.

Raychel said...

Found this recipe on Pinterest... thank you for sharing. I was not expecting to love these noodles as much as I do. They are divine and so quick and easy to make. Next time I need to serve with chicken or shrimp!

Amalia said...

Made these with Soba noodles for lunch. Very tasty & easy to make for a quick meal. Will make again. Thanks for the recipe.

Emily O. said...

I found this on Pinterest. We've made it several times already - love how quick and easy it is and what great taste it has! Both the kids and adults gobble it up! We've halved the butter and it is still delicious. Thank you for sharing!

Dianne said...

I've made these noodles many times now. I love them! Super easy to make when nothing else sounds good in my fridge. I personally don't like them very sweet so I just add about a pinch of brown sugar. I also use capellini noodles from Trader Joe's. Their super thin, cook fast and have more of an asian feel to them than spaghetti noodles, even thin spaghetti. Thanks for a great, easy, versatile recipe.

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