This recipe presents a simple yet delicious way to prepare garlic noodles using hoisin sauce, a staple in Cantonese cuisine. The method involves blooming garlic in oil to mellow its pungency and bring out its nutty flavor. The noodles are cooked until slightly crispy for added texture.
Key Features:
The recipe suggests using dried wheat or egg noodles, but alternatives like spaghetti or linguine are viable options. Additionally, the recipe encourages adding ingredients like tofu, eggs, or vegetables to enhance the dish.
Fans of garlic noodles and soy sauce noodles rejoice: Here is a new, weeknight-friendly noodle dish for your repertoire. A staple Cantonese ingredient, thick and fragrant hoisin sauce is often used as a glaze for meat, but also serves as a robust, sweet and salty seasoning for these noodles. The garlic is bloomed briefly in oil, which tames its pungency and unlocks a rich, nutty flavor. Allow the noodles to cook undisturbed for a few minutes to crisp underneath, adding texture and a hint of smokiness. This recipe calls for dried wheat or egg noodles, but if you don’t have Asian-style noodles on hand, you could substitute with spaghetti or linguine. Bulk up the noodles with tofu, eggs or whatever vegetables you have on hand; these noodles welcome toppings.
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