Red Meat Allergy Friendly Classic Garlic Noodles
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Learn more āIngredients
4 servings
- 12 oz dried egg noodles or spaghetti
- 1 tbsp kosher salt
- 6 tbsp unsalted butter
- 8 cloves garlic, finely minced
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp soy sauce
- 1 tsp sugar
- Ā½ tsp ground black pepper
- 1 oz parmesan, finely grated (about Ā½ cup)
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
For serving
- 2 stalks green onion, thinly sliced (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add the kosher salt, then cook the egg noodles according to package directions until al dente ā tender but with a slight resistance at the center. Reserve 1/2 cup of the pasta cooking water before draining, then drain the noodles through a colander.
- 2
While the noodles cook, stir together the oyster sauce, fish sauce, soy sauce, sugar, and black pepper in a small bowl until the sugar dissolves. Set aside.
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