There is a Chinese place around the corner from me that has garlic pan fried noodles on the menu. I've ordered them several times, the first they were spectacular, garlicky and rich (but not greasy) with some bits of noodle crispy and some still soft. Every other time they have been greasy and tasted like burnt garlic. This angered me. So I decided I would try to make them myself, as I have a wont to do. I'm not going to post a recipe since I don't have one yet as this is really a work in progress. But it's a sound concept and makes a good side dish, so I figured I'd share the idea with you folks.
First I cooked up a package of ramen, no seasonings. I love this stuff. Then I heated up some olive oil (next time I'm going to use my garlic/ginger infused stir fry oil) over medium high heat and pressed a clove of garlic in there. I also love my garlic press. Heh. I let it cook for just a minute and then tossed in the noodles. I added a pinch of salt and a twist of fresh black pepper and gave it a good stir. I tasted it and it didn't have as much garlic flavor as I wanted so I minced up another clove real fast (I had already put my garlic press in the dirty sink, of course, and really didn't feel like washing it) and tossed it in there. This wasn't the best choice. Even though I added it off to the side and gave it a quick saute it still added some raw garlic flavor. It also needed more oil so there was enough to lightly coat the noodles so I added a bit. The noodles got some nice texture and the end product was good, if not great. I also wound up tearing that basil I used as a garnish into bits and adding that in. That was a nice touch. Maybe next time I'll do a total Chinese/Italian fusion thing. One thing I think I'm going to do is make a quick garlic infused oil to use instead of pieces of garlic. That way I won't have to worry about burning it. And I'm going to sprinkle some sesame oil over it at the last. Because it smells awesome.
And I'm submitting it to Presto Pasta Nights! Hosted by Girlichef