Ingredients:

  • 1 pound Dried Egg Noodles (or ramen/linguine substitute)
  • 1/2 cup Neutral Oil (Canola, Vegetable)
  • 10 cloves Fresh Garlic, minced very finely
  • 2 medium Shallots, thinly sliced (for garnish)
  • 1/4 cup Fish Sauce (Good quality)
  • 3 tablespoons Oyster Sauce
  • 2 tablespoons Soy Sauce (Low Sodium preferred)
  • 2 tablespoons Brown Sugar (packed)
  • 1 tablespoon Rice Vinegar (unseasoned)
  • 2 tablespoons Water (or reserved noodle water)
  • 1 teaspoon Black Pepper, freshly ground
  • 1 teaspoon Sriracha or Sambal Oelek (Optional)
  • 2 tablespoons Unsalted Butter
  • 1/4 cup Fresh Cilantro (Coriander), chopped
  • 2 stalks Green Onions (Scallions), thinly sliced

Instructions:

  1. Cook noodles according to package directions until al dente. Drain, rinse briefly with cold water to stop cooking, and set aside. Reserve about 1/2 cup of the starchy cooking water.
  2. Mix the Sauce: In a small bowl, vigorously whisk together the fish sauce, oyster sauce, soy sauce, brown sugar, rice vinegar, water, pepper, and chilli (if using) until the sugar is fully dissolved. Set aside.
  3. Aromatics Base: Heat the neutral oil in the large skillet/wok over medium heat. If using shallots for garnish, fry them now until golden brown and crispy (about 3-4 minutes). Remove with a slotted spoon, drain on paper towels, and reserve the infused oil.
  4. Garlic Infusion: Reduce heat to medium-low. Add the minced garlic to the infused oil. Sauté gently for 1-2 minutes until fragrant. Do not let the garlic brown or burn.
  5. Sauce Activation: Pour the prepared sauce mixture into the skillet with the garlic. Bring to a gentle simmer, stirring constantly, until the sauce thickens slightly (about 1 minute).
  6. Toss and Coat: Add the cooked noodles, the reserved butter, and a splash (about 1/4 cup) of the reserved noodle water to the skillet. Toss everything vigorously over medium heat for 2-3 minutes until the noodles are completely coated and glossy. Add more noodle water if the sauce seems too dry.
  7. Finish and Serve: Stir in half of the fresh cilantro and the green parts of the scallions. Taste and adjust seasoning.
  8. Garnish: Divide immediately among bowls. Top generously with the reserved crispy shallots, remaining fresh herbs, and the white parts of the scallions.