Hello hi everyone! Welcome back to Wesley here. Today we’re diving back into our series dedicated to the wonderful weird world of Asian fusion foods with a request from the r/gifrecipes subreddit for a wok fried garlic noodle. For those not familiar, the concept of “garlic noodles” appears throughout MANY different food cultures, including but not limited to Chinese cuisine (it is, after all, not a very complicated concept). This of course gives us an endless amount of leeway for creative interpretation, so, for our version today, I’ll be drawing some inspiration from the Italian pasta dish “Pasta Aglio e Olio,” or more colloquially, pasta with garlic and olive oil (you may also recognize this as the pantry pasta dish from the movie “Chef”).
This dish is most iconically done with spaghetti, red chili flake, parsley, and a whooole bunch of garlic that has been cooked on low heat in olive oil for an aromatic finish. For our version today, we’ll be borrowing this low and slow technique for our garlic, but then swapping in a few classic elements that you’ll likely recognize from more traditional Chinese wok cooking, which are some dry toasted Tian Jin peppers and Sichuan peppercorn (in lieu of our red chili flake), some thinly sliced green onions (in lieu of our parsley), some toasted sesame oil (in lieu of our olive oil) and finally, some super thin fresh noodles that we’re gonna wok fry for a wonderfully crispy quality that you’ll likely recognize from a lot of classic Chinese take out. Hope you try it.
The recipe will be out on November 19th, 2021, so bookmark the recipe here, bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.
INGREDIENTS
16 oz Hong Kong Style Thin Egg Noodles
12 cloves garlic
1 inch (about 1 tbsp) ginger
4 green onions
8-10 Tian Jin peppers
2 tbsp Sichuan peppercorn
1/4 cup toasted sesame oil
1/4 cup peanut oil
INGREDIENTS (sauce)
4 tbsp soy sauce
1 tbsp dark soy sauce
2 tbsp rice vinegar
2 tbsp lao gan ma chile crisp oil