Every few days, a person I follow on social media posts about Andrea Nguyen’s umami garlic noodle recipe. I very own a copy of her new cookbook, Vietnamese Food Any Day, and I at the end located a night last week to cook dinner the recipe myself. Looking over the elements, I turned into already enamored: butter, mushrooms, fish sauce, oyster sauce, MSG. Oh hell yes, we’re on a specific educate to Savorytown.
The method is straightforward, however, the flavors are layered. Fish and oyster sauces integrate with butter for a wealthy, shrimp scampi-esque sauce, made creamy and viscous by way of simply a bit of cornstarch, clinging to thick, enjoyable noodles—I used udon, but Nguyen notes that ramen could work as well. I served this with a side salad, however, if I had bok choy or infant kale available I could have thrown the ones into the sauce along with the noodles.
I wouldn’t call this a sensitive or refreshing noodle dish; it’s earthy and high-priced and unctuous and my god I simply may make it again much less than per week later. You must strive it too.
Umami Garlic Noodles with Shiitake Mushroom
Recipe from Andrea Nguyen’s Vietnamese Food Any Day. Serves four, takes about 40 mins.
4 huge garlic cloves, minced or positioned through a press
10 oz. Dried Chinese wheat noodles or Japanese ramen
Fine sea salt
1 Tbsp. Oyster sauce
2 tsp. Fish sauce
1 tsp. Cornstarch
1/2 tsp. MSG, scant half of tsp. Chicken stock base, or 2 Tbsp. Nutritional yeast flakes
1/2 tsp. Sugar
4 Tbsp. Salted, European-style butter
8 fresh shiitake mushroom or crimini mushrooms, sliced 1/eight to one/4 inch thick, stems protected
Freshly floor black pepper
1 Tbsp. Minced shallot
Fill a big pot with four quarts water and convey to a boil.
Meanwhile, positioned the garlic in a small cup or dish and add about one tablespoon water to just barely cover. Set apart and anticipate the garlic to take in most of the water; there’s no need to empty it earlier than including later.
After the pot comes to a boil, add the noodles and two teaspoons salt. Boil the noodles till just chewy-firm; they’ll melt greater later. Ladle out 3/four cup of the cooking liquid. Drain the noodles in a colander, rinse with cool water, and set apart. In a small bowl, whisk collectively the oyster sauce, fish sauce, cornstarch, MSG, sugar, and reserved cooking water. Set apart.
If the pot that you cooked the noodles in is extensive sufficient to comfortably sauté the mushrooms, set it over medium-excessive heat and soften tablespoons of the butter; if not, use a massive skillet. Add the mushrooms, season with 2 or 3 pinches of salt and pepper, and cook, stirring, for two to 3 minutes, till the mushrooms start to brown. Turn off the heat and transfer the mushrooms to a plate or bowl.
Return the pot to the new burner. To prevent scorching, preserve the warmth off as you upload the closing two tablespoons butter, the shallot, and garlic. As the butter melts and sizzles, turn the heat to medium-low and cook, stirring often, for two to three mins, till the garlic is fragrant and a few pieces are golden. Add the pro cooking water and mushrooms, stir, and boom the warmth slightly.
When the sauce begins effervescent, upload the noodles. Using tongs and a spoon, integrate and coat the noodles in sauce. If the dish looks too thick or tastes too salty, upload a tiny splash of water. Turn off the heat and allow rest for a minute.
Serve the noodles in person pasta bowls.
Notes: Accent, in the spice section, is a popular brand of MSG. You can find nutritional yeast in health stores. For a vegetarian model, update the oyster sauce and fish sauce with teaspoons soy sauce and two teaspoons Bragg Liquid Aminos (or Maggi Seasoning sauce).
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