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Fusion Garlic Butter Noodles

Fusion Garlic Butter Noodles

On days when my fridge is empty and I have yet to grab groceries for the week, I will ask my husband to whip uphis famous (well, famous in our home, anyway) garlic butter noodles. The deliciousness in this dish is due to the combination of sauces and the heavenly fragrance of the garlic cooking in butter, you will be salivating even before the noodles hit the sauce.

(A recipe by The Husband)

Fusion Garlic Butter Noodles
Fusion Garlic Butter Noodles

My husband is interested in cooking as well, but because of his work, he doesn't have the pleasure of spending too much time in the kitchen. As such, I leave certain foods to him - for instance, he is good at fish fritters, egg tofu in a delicious sticky sauce, baked seafood pasta, (most recently mee goreng) and this fusion garlic noodles that I am about to share. The difference between him and me is that he loves undertaking the more complicated and tedious recipes where it takes at least an hour to get the dish from the fridge to the table, whereas my cooking style (being the impatient one) is "less is better". This fusion garlic noodles that he first tried his hands on about 6 months ago is a keeper, I tell ya -- he looked at about 5-6 recipes before fusing the different techniques and ingredients together, before coming up with this solid recipe that is golden.

You will need~ - 250 g Vermicelli Pasta - 6 cloves of Garlic (chopped) - 2 tablespoon of Olive Oil - 2 tablespoon of Butter (unsalted) - 2 tablespoon of Oyster Sauce - 1/2 tablespoon of Soy Sauce - 1/2 tablespoon of Rice wine Vinegar - 2 teaspoons of Sugar - 2 teaspoons of Sesame Oil - 1 teaspoon of Dijon Mustard - 50g of grated Parmesan cheese - a dash of white pepper

(The Husband talking now) You may fry this noodles over medium - high heat; it'll be quick but you'll have to be quicker; my first few tries I over cooked the garlic and butter, so do prepare the ingredients for the sauce before you start frying. I prefer using the chinese wok as it allows you to cook quickly.

Put out a pot of water to boil. Add some salt when it begins to boil and add pasta. Cook until el dente. Drain and set aside. Melt butter over medium - low heat. Add olive oil just when the butter has started to melt. Turn up the heat to medium - high. Add 3/4 of the chopped garlic and fry till fragrant. Add oyster sauce, soy sauce, rice wine vinegar, sugar, sesame oil, dijon mustard and white pepper. Stir and mix for about 20 seconds then add the cooked pasta. Fry the pasta until all evenly coated in the mixture. Turn off the fire then add grated parmesan cheese and remaining garlic. Toss around until the cheese 'disappear' into the pasta.

Dish out and serve! I like to serve with sautéed onions and scrambled fried egg.

Notes: Reduce to 1 tablespoon of Oyster sauce if you're using salted butter. Alternatively, you may use Shanghai noodles instead of vermicelli.

Printable Version>>

Fusion Garlic Butter Noodles

Recipe Type

:

Main

Cuisine:

Asian Fusion

Author:

Pamela Koh

@ Kitchen Missus

Prep time:

15 mins

Cook time:

20 mins

Total time:

35 mins

Serves:

4

Rustle up a quick lunch with this fusion Garlic Butter noodles recipe that brings together the best of the East and West

Ingredients

  • 250 g Vermicelli Pasta
  • 6 cloves of Garlic (chopped)
  • 2 tablespoon of Olive Oil
  • 2 tablespoon of Butter (unsalted)
  • 2 tablespoon of Oyster Sauce
  • 1/2 tablespoon of Soy Sauce
  • 1/2 tablespoon of Rice wine Vinegar
  • 2 teaspoons of Sugar
  • 2 teaspoons of Sesame Oil
  • 1 teaspoon of Dijon Mustard
  • 50g of grated Parmesan cheese
  • a dash of white pepper

Instructions

  1. * Prepare the ingredients for the sauce before you start frying the garlic. I prefer using the chinese wok as it allows you to cook quickly.
  2. * Reduce to 1 tablespoon of Oyster sauce if you're using salted butter.
  3. * Alternatively, you may use Shanghai noodles instead of vermicelli.
  4. Put out a pot of water to boil. Add some salt when it begins to boil and add pasta.
  5. Cook until el dente. Drain and set aside.
  6. Melt butter over medium - low heat. Add olive oil just when the butter has started to melt.
  7. Turn up the heat to medium - high. Add 3/4 of the chopped garlic and fry till fragrant.
  8. Add the sauce mixture (oyster sauce, soy sauce, rice wine vinegar, sugar, sesame oil, dijon mustard and white pepper).
  9. Stir and mix for about 20 seconds then add the cooked pasta.
  10. Fry the pasta until all evenly coated in the mixture.
  11. Turn off the fire then add grated parmesan cheese and remaining garlic.
  12. Toss around until the cheese melts into the pasta.
  13. Serve! I like to serve with sautéed onions and scrambled fried egg.

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