San Francisco Style Garlic Noodles
San Francisco Style Garlic Noodles
Ingredients
- 250 g dry spaghetti
- 2 tablespoons butter
- 12 garlic, cloves, minced
- 1 tablespoon oyster sauce
- 2 teaspoons soy sauce
- 2 teaspoons fish sauce
- 30 g Parmesan or Pecorino cheese, grated
- 1 green onion, for garnish, chopped
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the dry spaghetti and cook until just shy of al dente, according to package directions. Reserve about 1 cup of pasta water before draining the rest.
⏱️ 8 min
- 2
While the pasta is cooking, melt the 2 tablespoons of butter in a large pan or skillet over medium heat.
⏱️ 1 min
- 3
Add the 12 cloves of minced garlic to the melted butter and sauté for 1 to 2 minutes, until fragrant but not browned.
⏱️ 2 min
- 4
Remove the pan from the heat. Stir in the 1 tablespoon of oyster sauce, 2 teaspoons of soy sauce, and 2 teaspoons of fish sauce, mixing well to combine.
⏱️ 1 min
- 5
Transfer the cooked spaghetti directly from the pot to the garlic sauce in the pan, using tongs or a pasta fork. Add a small amount of the reserved pasta water (about 1/4 cup) to the pan.
⏱️ 1 min
- 6
Turn off the heat under the pan. Add the 30g of grated Parmesan or Pecorino cheese to the pasta and sauce.
⏱️ 1 min
- 7
Toss the pasta vigorously until it is creamy and the sauce is emulsified. Add more reserved pasta water, 1 tablespoon at a time, as needed to achieve your desired consistency.
⏱️ 2 min
- 8
Garnish with chopped green onion before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
San Francisco Style Garlic Noodles
- 250 g dry spaghetti
- 2 tablespoons butter
- 12 garlic, cloves, minced
- 1 tablespoon oyster sauce
- 2 teaspoons soy sauce
- 2 teaspoons fish sauce
- 30 g Parmesan or Pecorino cheese, grated
- 1 green onion, for garnish, chopped
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the dry spaghetti and cook until just shy of al dente, according to package directions. Reserve about 1 cup of pasta water before draining the rest.
⏱️ 8 min - 2
While the pasta is cooking, melt the 2 tablespoons of butter in a large pan or skillet over medium heat.
⏱️ 1 min - 3
Add the 12 cloves of minced garlic to the melted butter and sauté for 1 to 2 minutes, until fragrant but not browned.
⏱️ 2 min - 4
Remove the pan from the heat. Stir in the 1 tablespoon of oyster sauce, 2 teaspoons of soy sauce, and 2 teaspoons of fish sauce, mixing well to combine.
⏱️ 1 min - 5
Transfer the cooked spaghetti directly from the pot to the garlic sauce in the pan, using tongs or a pasta fork. Add a small amount of the reserved pasta water (about 1/4 cup) to the pan.
⏱️ 1 min - 6
Turn off the heat under the pan. Add the 30g of grated Parmesan or Pecorino cheese to the pasta and sauce.
⏱️ 1 min - 7
Toss the pasta vigorously until it is creamy and the sauce is emulsified. Add more reserved pasta water, 1 tablespoon at a time, as needed to achieve your desired consistency.
⏱️ 2 min - 8
Garnish with chopped green onion before serving immediately.
⏱️ 1 min