Garlic Noodles

Recipe adapted from Kenji Lopez-Alt from his cookbook The Wok.

1. Noodles – I like this best with ramen noodles / noodle cakes ie wrinkly, because the garlic bits and sauce clings better. Fresh egg noodles (ie from fridge section, yellow) are a close second – thick or thin (like hokkien, lo mein), use 220g/8oz – or dried egg noodles (amount per recipe).

Angel hair pasta or spaghetti can also be used (amount per recipe) but I prefer noodles as pasta doesn’t have the same “chew” as noodles. If I only had pasta, I’d still make this! Rice noodles also works but texture is different.

2. Fish sauce will give the best savoury flavour here (doesn’t taste fishy!) but can be substituted with soy sauce (light or all-purpose, not dark soy).

3. Maggi Seasoning is a savoury Asian sauce, I think of it like soy sauce + an Asian Worcestershire sauce. Find it in the Asian aisle of large grocery stores (Coles, Woolies) or Asian stores. Staple sauce in South East Asia! Sub with soy sauce (light or all-purpose, not dark soy).

4. Cooking water – This is what creates the sauce that coats the noodles. The starch in the water helps thicken the sauce.

5. Freshly grated parmesan required for smooth melt that disappears into the noodles. Store bought sandy or finely shredded grated won’t melt as perfectly but if that’s all you’ve got, do it!

6. Leftovers will keep for 3 days in the fridge, loosen with a touch of water.

Nutrition per serving, assuming 2 servings.