Burmese Garlic Oil Noodles
Burmese Garlic Oil Noodles
Ingredients
For the Garlic Oil
- 1 cup garlic, thinly sliced
- 1 1/2 cups vegetable oil
For the Noodles and Sauce
- 1 pound fresh egg noodles, or dried wheat noodles
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1 tablespoon sesame oil
For Garnish (Optional)
- 2 scallions, thinly sliced
- 2 tablespoons fried shallots
- 1 teaspoon chili flakes, or to taste
Instructions
- 1
Prepare the garlic oil: In a medium saucepan, combine the sliced garlic and vegetable oil. Heat over medium-low heat. Cook slowly, stirring occasionally, until the garlic turns a golden brown and becomes crispy. This will take about 15-20 minutes. Be careful not to burn the garlic, as it will become bitter. Once golden, immediately remove from heat and carefully strain the garlic from the oil, reserving both the crispy garlic bits and the infused oil separately. Let both cool.
⏱️ 20 min
- 2
Cook the noodles: Bring a large pot of salted water to a rolling boil. Add the fresh egg noodles and cook according to package directions until al dente. If using dried noodles, follow their specific cooking instructions. Once cooked, drain thoroughly and rinse briefly with cold water to prevent sticking, then drain again very well.
⏱️ 5 min•🌡️ 212
- 3
Prepare the sauce: In a large mixing bowl, combine the soy sauce, fish sauce, rice vinegar, sugar, and white pepper. Whisk until the sugar is dissolved.
⏱️ 3 min
- 4
Assemble the noodles: Add the drained noodles to the mixing bowl with the sauce. Drizzle in 1/4 cup of the prepared garlic oil and the sesame oil. Toss everything together until the noodles are evenly coated with the sauce and oil.
⏱️ 5 min
- 5
Serve: Divide the noodles among serving bowls. Garnish generously with the crispy fried garlic bits, sliced scallions, fried shallots, and chili flakes, if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Burmese Garlic Oil Noodles
For the Garlic Oil
- 1 cup garlic, thinly sliced
- 1 1/2 cups vegetable oil
For the Noodles and Sauce
- 1 pound fresh egg noodles, or dried wheat noodles
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1 tablespoon sesame oil
For Garnish (Optional)
- 2 scallions, thinly sliced
- 2 tablespoons fried shallots
- 1 teaspoon chili flakes, or to taste
Instructions
- 1
Prepare the garlic oil: In a medium saucepan, combine the sliced garlic and vegetable oil. Heat over medium-low heat. Cook slowly, stirring occasionally, until the garlic turns a golden brown and becomes crispy. This will take about 15-20 minutes. Be careful not to burn the garlic, as it will become bitter. Once golden, immediately remove from heat and carefully strain the garlic from the oil, reserving both the crispy garlic bits and the infused oil separately. Let both cool.
⏱️ 20 min - 2
Cook the noodles: Bring a large pot of salted water to a rolling boil. Add the fresh egg noodles and cook according to package directions until al dente. If using dried noodles, follow their specific cooking instructions. Once cooked, drain thoroughly and rinse briefly with cold water to prevent sticking, then drain again very well.
⏱️ 5 min•🌡️ 212 - 3
Prepare the sauce: In a large mixing bowl, combine the soy sauce, fish sauce, rice vinegar, sugar, and white pepper. Whisk until the sugar is dissolved.
⏱️ 3 min - 4
Assemble the noodles: Add the drained noodles to the mixing bowl with the sauce. Drizzle in 1/4 cup of the prepared garlic oil and the sesame oil. Toss everything together until the noodles are evenly coated with the sauce and oil.
⏱️ 5 min - 5
Serve: Divide the noodles among serving bowls. Garnish generously with the crispy fried garlic bits, sliced scallions, fried shallots, and chili flakes, if desired. Serve immediately.
⏱️ 2 min