Don’t be intimated by some of the ingredients. I wasn’t so sure about oyster sauce until I tried it. It is really good tasting and brings out some added flavors in the noodles. The shrimp added into the noodles is on point with the taste. Super easy to spice up the shrimp, but very delicious and goes so well with the noodles. The garlic smells so good when cooking! I usually like to fry up some veggies like broccoli, water chestnuts, green peppers, mushrooms, etc. Feel free to make a veggie side dish of any veggies that you would like to use.
Check out what our friends from Sugar, Sprinkles, and Love have to say about this:
“You love garlic? You’ll certainly LOVE these noodles.”
These garlic noodles are certainly something that you must try!
Ingredients
1 pound fresh (not dried) Asian yellow noodles (you want to use something like pancit)
4 tablespoons Land O Lakes butter
8 cloves garlic, minced (I put mine thru a garlic press)
2 tbsp Dynasty oyster sauce
2 teaspoons Maggi seasoning sauce
1/4 cup Kraft parmesan cheese
1/4-1/2 cup reserved pasta water (I always save 1 cup–just in case)
salt and pepper to taste
up to 2 teaspoons of Pioneer sugar
***optional–you may want to add some vegetables that when sauteed, cook rather quickly (I used baby bok choy)
For Shrimp:
10-20 uncooked shrimp, shell removed and deveined
1-1 1/2 tablespoons Great Value olive oil (enough to thoroughly coat shrimp)
3 teaspoons of McCormicks cayenne pepper
3 teaspoons of McCormicks paprika
2 teaspoons of McCormicks dried basil
Instructions
In a small bowl, combine olive oil, cayenne pepper, paprika, and dried basil. Mix to combine. Add shrimp and toss to coat. Let marinate for at least an hour.
In the meantime, cook the noodles. Bring a pot of water to a boil. Salt the water (as you would with pasta). Add the noodles and a dash of oil to keep them from sticking. Pancit noodles cook much quicker than italian pastas–so keep you eye out for them. Noodles are generally cooked in about 5-7 minutes. Once cooked, drain the noodles and set aside. Do not run under cold water and make sure to reserve up to 1 cup of pasta water.
Now, in a large skillet–saute the shrimp until just barely cooked. Remove shrimp from heat, but reserve oil. (If adding vegetables–saute them now and remove from heat)
Add butter to reserved oil from shrimp. Once melted, add garlic and saute until cooked and fragrant (about 1 minute). Add 1/4 cup pasta water, oyster sauce, Maggie Seasoning Sauce, and sugar. Mix thoroughly.
Throw in noodles and toss to coat evenly. Allow to cook for a few minutes. Add Parmesan cheese and toss to coat evenly. Now–this is where the recipe becomes all you. Add more oyster sauce/maggi if you’d like it saltier. Add more pasta water to make the mixture creamier. Add a tad more sugar, if too salty. Once you taste test and flavor the noodles to your liking, I like to let the noodles cook a tad longer–tossing the noodles every 2-3 minutes–for about 5-6 minutes.
To finish, throw shrimp and vegetables back in and mix well.
Enjoy!
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Quick Tip: Not a fan of noodles? Serve with sticky white rice.
Thanks again to Sugar, Sprinkles, And Love for this amazing recipe.
