Garlic Noodles are an oft written about Asian noodle dish.  It is a simple noodle dish, just noodles enrobed in a shiny, brown soy sauce dressing with some garlic.  What is the big deal?

Garlic Noodle Folklore

In San Francisco, these noodles gained a near cult status from, Crustacean, a Euro-Asian fusion restaurant, that accompanies them with a whole Dungeness crab.

The recipe for their garlic noodles has never been revealed, and the restaurant has kept it to near trade secret status.

Recipes for garlic noodles abound on the internet, but this one gives you a little more to chew on by adding green garlic.

What is Green Garlic?

It is the younger, milder version of garlic before it erupts into a fully shaped bulb.  Think Joe Biden in his 20s before he became the aged senator and ex-VP as we mostly have seen him.  Garlic in its prime so to speak.

Green garlic comes with tender green stalks that look almost like a skinny leek.  It is available in early spring and a harbinger of the asparagus, peas, and fava bean harvest to follow.

Look for bright green stalks.  The green garlic shown in the picture is a little past its prime with its wilted leaves, but we’re happy to have found it nonetheless.

Because it is a rather gentle and mild form of garlic, this recipe stir-fries the noodles with just dark soy sauce, brown sugar, and a hit of grass-fed butter.

A whole steamed Dungeness crab on top is optional if you need some protein or want to emulate the Crustacean dish.

Or use fresh garlic

Since green garlic can be hard to find and is seasonal, you can also use minced fresh garlic.

Step 1: Boil noodles

Cook according to the package.  Ideally, they would be a fresh Chinese chow mein type noodles rather than dried Italian spaghetti.  Use what you can find.

Pictured at the top of the post are fresh Shanghai noodles sourced from 99 Ranch Market in CA.

While the water pot is boiling, you can prep the green garlic.

Step 2: Chop garlic

Snip of the root end and slice 1/4 to a 1/2″ thick on the bias.  You will just use the bottom 2/3 of the stalk.

If using fresh garlic, you would just mince or crush in a garlic press.

Step 3: Drain noodles and make sauce

A non-stick pan works best, and if you boiled the noodles in a large non-stick wok or cooking pot, you can use the same one after the noodles have been drained.

Heat the pan to medium heat and stir-fry the green garlic with butter, preferably grass-fed for its additional health benefits.

Cook for 3-4 minutes until translucent.

If it’s too hot, the butter may brown, and that’s not quite the same sauce we’re looking for.

Add the noodles back to the pan, along with dark soy sauce and sugar.

The dark soy sauce is key to the recipe because it will make the sauce a bit thicker.  If you don’t have it, regular soy sauce can be used.

Stir for 2-3 minutes until the noodles are heated through and the sauce is evenly distributed.

Step 4: Serve

Serve hot from the pan, and perhaps with wine like any good pasta dish?

How to make it better @home

1. Use green garlic if you can find it in the spring time.
2. If you don’t have green garlic and want some additional color, chop 2 stalks of green onion and saute along with the minced garlic.
3. If using minced garlic, make sure it is cooked in the cool for a good 1-2 minutes without burning.  If you don’t cook it long enough, it retains a sharp, raw, bitter flavor.
4. Use a nonstick pan or well seasoned cooking pot so the noodles don’t stick when you stir fry them.
5. Top noodles with grated parmesan cheese or grano padano if you’d like.  Some restaurants do this.
6. Top with a whole steamed Dungeness crab if you really want to make it restaurant style.

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Print Pin

Green Garlic Noodles

Course Main Course

Cuisine Fusion

Keyword garlic, noodles

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Calories 509kcal

Author Asian Test Kitchen

Ingredients

• 1 lb fresh Chinese noodles Shanghai noodles preferred
• 3 stalks green garlic or 2 tsp minced garlic
• 1/4 c grassfed butter or vegan butter
• 2 Tb soy sauce
• 1 Tb dark soy sauce
• 1 TB brown sugar

Instructions

• Cook Shanghai noodles or other noodles according to instructions.
• If using green garlic, wash and slice on the bias. Discard leafy stalks up top.
• Heat butter over medium heat. Saute garlic until beginning to turn translucent 3-4 minutes.
• Add cooked noodles. soy sauces, and brown sugar. Cook until noodles are heated through another 2-3 minutes.

Notes

1. Use green garlic if you can find it in the spring time. 
2. If you don't have green garlic and want some additional color, chop 2 stalks of green onion and saute along with the minced garlic. 
3. If using minced garlic, make sure it is cooked in the cool for a good 1-2 minutes without burning.  If you don't cook it long enough, it retains a sharp, raw, bitter flavor. 
4. Use a nonstick pan or well seasoned cooking pot so the noodles don't stick when you stir fry them.
5. Top noodles with grated parmesan cheese or grano padano if you'd like.  Some restaurants do this. 
6. Top with a whole steamed Dungeness crab if you really want to make it restaurant style. 

 

Nutrition

Calories: 509kcal | Carbohydrates: 85g | Protein: 12g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 1201mg | Potassium: 38mg | Fiber: 2g | Sugar: 3g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

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