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Garlic Noodles http://rasamalaysia.com/garlic-noodles-recipe/
February 18th, 2012 57 Comments

Garlic Noodles

Garlic Noodles
Garlic Noodles pictures (1 of 4)

About four years ago, I shared my take on the Vietnamese-style garlic noodles made famous by the An family of Crustacean restaurant. Garlic noodles remain my favorite noodle dish all these years, and the recipe is the ones that I have always tried to perfect each time I make the noodles. That’s the fun of cooking—our cooking skills and techniques progress and improve over time, and a good recipe could become an excellent recipe with time if we continue to fine-tune it.

My favorite homemade version is the ones made with yellow noodles, or marketed as “Taiwanese noodles” or “油面” in the United States. The noodles are, well, yellow as the name suggests, and they are very oily as each strand of the noodle is  generously coated with oil. Yellow noodles are also commonly found in Malaysia and Singapore as they are used in many hawker food dishes.

After many attempts, I now have a garlic noodles recipe that involves a two-part cooking process. First, making the garlic sauce, and secondly, mixing the blanched noodles with the garlic sauce. I absolutely love this method as I can always make a batch of the garlic sauce and toss the noodles right before serving. This ensures that garlic noodles always taste fresh and delectable, and not soggy or cold. Also, if you are like me, who prefer a heavier and more garlicky taste, you can add some extra garlic sauce to taste.

Garlic Noodles Recipe

You can eat the garlic noodles plain or serve it with my roasted crab recipe. One of these days, I will have to share my grilled prawn recipe to go with these sinfully luscious and delicious garlic noodles!

Click Page 2 for the Garlic Noodles Recipe
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57 comments... read them below or add one

  1. Kelly says:

    It’s like the Chinese version of Spaghetti Aglio Olio! Fantastic!

  2. nor says:

    what is “maggie sauce”?

  3. Check the Asian section of your supermarket. It’s right there with the fish sauce, soy sauce and sesame oil. It’s Maggi seasoning. It’s dark brown and comes in a bottle.

  4. Michelle Hoon-Kooeemui via Facebook says:

    Thanks for your recipe, it seems simple to prepare. Will try this out. ヾ(@⌒ー⌒@)ノ

  5. Gary says:

    I lived in Malaysia for 14 years and these are my favorite kind of noodles. If you add in small pieces of fried lard and fried pork balls, eat with some hot sambal chili, it is truly heaven.

  6. My hubby ate an Italian version nearly everyday and was addicted for 5 years! This looks yummy, Bee.

  7. terry says:

    How long do you cook the noodles???

    • You cook the noodles until al dente. It all depends on the type of noodles, should be a few minutes.

    • Heather says:

      I’ve only just seen this recipe. ‘Al dente’ is Italian for “to the tooth” which means cooked until the noodles are still a little firm when you bite into a piece. The recipe sounds delicious. I keep a variety of noodles and Asian/Malaysian sauces in my pantry and use my imagination. Be adventurous and experiment!

  8. Anna says:

    Yum-yum-yum! And please do post that grilled prawn
    recipe very soon. I can’t wait to try them both together!

  9. saluki says:

    A question about the noodles themselves. Do we look for these in the refrigerated case? Also, are you using the French Frentel butter and would it make a significant difference?

  10. John says:

    I never cook with MSG. Maggi sauce has MSG in it. I always try to find a substitute for MSG. MSG is a major cause of weight gain in Filipinos. I know it makes the food taste good, but the health concerns of MSG far outweigh the boost in taste. I use combinations of salt, in moderation, ginger, garlic, cumin, pepper, and turmeric in place of MSG. Soy sauce has natural MSG in it, but most soy sauce manufactures add additional MSG. I always read the label. Just a suggestion, but it would great if you could suggest healthier alternatives to Maggi sauce.

    • I have no problem using MSG products and only use it in a few of my recipes. Feel free to opt out the Maggi sauce in this recipe and use more oyster sauce.

    • imelda says:

      John, I wasn’t aware that MSG is a cause of weight gain, but other unpleasant side effects (dizziness, dry mouth, difficulty breathing) are well-documented. Unfortunately, MSG is frequently used as a cheap shortcut to flavour (it’s a substitute for using great ingredients or putting in cooking time to extract the most from those ingredients), and as such, is common in most Asian restaurant/takeout dishes and processed foods. I was disappointed to not find a single chili sauce in the local Asian market that did not contain MSG in the ingredients list. I think your substitutions are a great alternative, thanks for the advice!

  11. Thanks for the garlic noodles recipe. It seems like you really improved your technique over the years.

  12. NATALIE says:

    Garlic and noodles are one of my fave combos. So delicious!!

  13. joey says:

    Thank you for sharing this Bee!! I now foresee my future as the most popular guest at potlucks ;)

  14. Fern says:

    You had me at garlic! And this sounds and looks really delicious. Must be bursting with garlicky goodness :) You reckon I can substitute the noodles with spaghetti instead?

  15. Sherry says:

    My husband made these noodles for dinner tonight as an accompaniment to ginger scallion beef. The noodles were wonderful! My local supermarket doesn’t sell the noodles featured in the recipe, so we improvised with a similar type.

  16. Yum! Garlic noodles are one of my favorite noodle dishes! I can’t wait to try this recipe!

  17. I love almost anything to do with garlic!!! Sounds amazing!

  18. Nomes says:

    Just made this tonight! Awesome! I didn’t have maggi sauce so I substituted with soy sauce and used hondashi (Japanese dashi powder) and water to substitute for the fish sauce. I garnished with chopped cilantro. I totally forgot the parmesan cheese so I’ll have to add that next time. My fiance loved it so much he made me write down the recipe for him. This is a keeper!

  19. Nestor1208 says:

    two questions.
    First how many people is this recipe for? and second how long approximately are the noodles supposed to cook?
    Thank you

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  21. shivani says:

    a recipe after my own heart lots of garlic but my problem is that i am vegetarian. most asian recipes call fr fish or oyster sauce and so i have to skip them n then the dish does not taste all that good. can you suggest some alternate things that can be substituted fr these sauces or some other sauces or ingredients to spice up the noodles.
    thanks

  22. Britt says:

    I made this recipe and it came out just like the kind I’ve had in restaurants. Not sure why the noodle cooking time isn’t posted in the recipe, it looks like there were several inquiries from the comments and there was no response. I cooked the noodles for approximately 2-3 minutes, I guess you just have to watch them because the cooking time was not on the package either.

    • Cook until al dente or a few minutes. Just taste and test it while cooking.

    • phnomlwm says:

      I apologize if I am being rude, or generalizing, but noodles vary in cooking (not by much) and the cooking directions are on the back of each individual package. I use different kinds of noodles and the dish is always great. However, if there are no directions on the package of noodles that you have bought, cook them until they are “al dente.” If you are not sure what “al dente” feels, looks or tastes like…google it. Googling is great for all questions. Oh by the way…my noodles were GREAT!!! I used organic garlic and pesto noodles and added tons of fresh pressed garlic.

  23. mark filip says:

    Hi, this recipe sounds VERY delicious but I’m really having trouble finding the noodles. I live in Austin and we have a really large Asian supermarket but I cannot find these noodles anywhere.
    Can you give me some more specific information on where I might find them in the store?
    Also, what other noodle could I substitute for this? I found some Canton (thin) dry noodles that require cooking first, will that work???

    • You use any fresh noodles. Not the thin dry noodles but fat ones. Sorry not familiar with Austin.

      • mark says:

        Would you know any by brand name or would it be more likely that the store I go to has ‘home made’ ones?
        Other than ‘fresh’ noodles, I’m not really sure what I’m looking for and the people in the store don’t speak a whole lot of english unfortunately.

        • Sorry don’t know the brand.

        • RJ says:

          Mark,
          Why don’t you print out the description of the dish from the first page(it has the Chinese characters for the type of noodle in the text) or a picture of the noodles into the store and show it to the sales people. That should clear up any confusion.
          Good luck!

  24. Bianca says:

    Thank you so much for this recipe! My family loves it! Every time I make this is like a great treat for them.

  25. sfvisalaw says:

    Can’t wait to try this recipe. What type of parmesan cheese would you recommend using? I found a similar recipe and they recommended using the cheap Kraft one in a container. Did you ever posted your recipe for the grilled prawns? Btw, love your site and books.

  26. Roleesun says:

    For those living in areas with few Asian stores, you might find Maggi sauce in the Mexican food section as “Maggi Jugo Sazonador”. I made these noodles tonight and ate them with shrimp. They were delicious.

  27. Shane says:

    Could these be cooked and reheated later?

  28. tuongthuy says:

    Would you think I can use angel hair spaghetti instead? The type that I sold in all supermarkets, like Kroger, Giant, Safeway,… 20oz of dry angel hair spaghetti would come out a whole lot after cooking. How much of angel hair cooking would you think be equivalent to the 20oz yellow noodles. Thank you so very much

  29. Michelle says:

    Hi bee, can I use hokien noodles? Dont know what yellow noodles mean?

  30. Tommy says:

    Hi – do you have a particular brand or picture of the noodle brand that you use. Sorry I’m not very good with grocery shopping.

    thank you
    Tom

  31. Tommy says:

    Hi – I am new with cooking and I wanted to try this recipe sounds really yummy. Can you recommend a brand or if you have a picture brand for the noodles that you use.

    Thank you,
    Tom

  32. Kim says:

    I was CRAVING noodles, but I didn’t have yellow noodles, so I used soba noodles & it was DELICIOUS!!! I paired this with Bee’s Hawaiian Shrimp Scampi recipe… It was the easiest, most DELICIOUS dinner in 25mins I have ever whipped up!!! THANK YOU so very much for perfecting both these recipes, Bee!!! xoxo

  33. Jen says:

    Made this tonight and was soooooo delicious!

  34. Kink says:

    What to you mean by yellow noodles? Egg noodles? Chow mien noodles? Or are they just advertised as ‘yellow noodles’?
    Ranch99 has so many noodles that are yellow in color.
    I’m assuming fresh noodles, not dried.
    Can you take a picture of the package/brand of the kind you buy?
    Thanks!!

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