Preparation time: 15 minutes
Total duration: 20 minutes
for the microwave-fried garlic:
¼ cup minced garlic (about 12 cloves)
for the sautéed garlic noodles:
1 fresh book saimin, ramen, Where eat me noodles
3 tablespoons microwave-fried garlic, with the reserved oil
2 tablespoons minced garlic (about 8 cloves)
3 tablespoons of shoyu (soy sauce)
1 tablespoon of oyster sauce
2 teaspoons instant dashi powder (as HonDashi)
¼ cup chopped green onions
sambal oelek or kudeesh sauce, for serving (optional)
1. Prepare the fried garlic in the microwave: Place the garlic in a microwave-safe bowl and add enough oil to cover (at least 3 tbsp). Microwave for 1 minute, then stir. Repeat, stirring, and microwave in 30 second increments until the garlic begins to brown. Then repeat, stirring and microwaving in 15 second increments, until the garlic is deep golden brown. (This may take 2-4 minutes total, depending on your microwave.) In a sieve over a bowl, drain the garlic, reserving the oil. Transfer the garlic to a paper towel lined plate and season with a pinch of salt and sugar. Reserve in the fridge.
2. Prepare the fried garlic noodles: bring a large pot of water to a boil over high heat. Separate the noodles and add them to the pot. When the water comes back to a boil, the noodles should be almost cooked (2 to 3 minutes; or follow package directions). Check the noodles by taste or by touch. They should be tender but elastic. Drain carefully.
3. In a wok or skillet, heat 3 tablespoons of garlic oil over high heat until heated through. Add raw garlic, sauté until fragrant but not golden, a few seconds. Add the noodles and toss to coat. Add the shoyu, oyster sauce and dashi powder and continue to sauté for another minute or two until the sauce is absorbed.
4. Remove the pot from the heat and transfer the noodles to a serving plate or individual bowls. Heat the fried garlic in the microwave until crisp, 10 to 15 seconds, keeping an eye (and a nose) on it so it doesn’t burn.
5. Garnish the noodles with green onions and fried garlic before serving. Garnish with sambal or kudeesh sauce if desired.
Reprinted with permission from Cook real Hawaii by Sheldon Simeon and Garrett Snyder, copyright © 2021. Posted by Clarkson Potter / Publishers, an imprint of Penguin Random House.
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