Vietnamese Garlic Noodles 1.0
The An family of San Francisco, owners of Thanh Long and Crustacean restaurants, make a well-loved noodle dish from a closely guarded secret family recipe. My new version Version 2.0 is here. Serve with Vietnamese Pepper Crab.
Yield 4 servings
Ingredients
1 pound chow mein noodles (or spaghetti)
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
| 1 | Boil noodles according to package directions |
|
| 2 | 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. |
|
| 3 | 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. |
|
| 4 | Quickly add garlic-butter mixture back to pan with noodles. Stir until noodles are well coated and heated through. |
|
| 5 | Sprinkle with parmesan and toss. Season with salt and serve on a warm platter. |
|
| | |
|
