Garlic noodles are a treat anytime. They are similar variations in most far eastern cuisines, Thai, Vietnam, China and Korea, but this version is my favorite.
The noodles are lightly spiced with sriracha sauce, ginger, loads of garlic, and accompanied by fresh and crunchy cucumbers. I thought the noodles were perfect, flavorful and a wonderful side for the Burmese grilled okra with tomato shrimp relish. This makes for a wonderful noodle dish by itself or as a side with any Asian dinner. This simple recipe is from one of those cookbooks that I have missed on my shelf. One of the advantages of cataloging my library on this site is now I have visibility to some of these fabulous cookbooks. Burma Superstar is a fabulous restaurant, one that I have enjoyed many a meal at, and this recipe is no exception. The recipes re authentic, vibrant and delicious, it is literally like bringing the restaurant home. This is a wonderful cookbook for Burmese cuisine.
For more recipes from this wonderful cookbook, click here.
3 tablespoons oil
6-7 tablespoons garlic, minced
1/2 cup red onions, or shallots, thinly sliced
2 tablespoons soy sauce
1/4 cup sriracha sauce, or to taste
1 tablespoons ginger paste
1/2 teaspoon sugar
Salt to taste
1/4-1/2 cup water, from the cooked noodles
12 oz thin egg noodles or Chinese wheat noodles
Scallions, sliced thin
Cucumbers, thin rounds
Heat the oil in a wok on low heat. Add the garlic and sauté till the garlic turns a light golden. Do not make a dark brown. Add the onions and the soy sauce and stir quickly to bring down the temperature. Cook till the onions are soft, about 3-4 minutes.
Add the sriracha sauce, ginger paste, sugar and stir to mix. Sauté till cooked through. If you have not started the noodles, take off the stove and set aside.
Cook the noodles as per the manufacturers instructions, minus 1 minute.. It is important that you leave the noodles slightly raw so that they do not get soggy later. Save the cooking liquid.
Add the cooking water to the garlic sauce and add the drained noodles. Bring the noodles back to the flame and cook mixing the noodles and sauce well. The noodles will quickly absorb the liquids and will cook in them, about 1-2 minutes. Taste and adjust for salt if needed, the soy sauce is salty and I usually do not need any additional salt.
Serve immediately in a deep bowl sprinkled with the scallions and sliced cucumbers.
The noodles tend to clump up if not served immediately.