Tuesday, January 5, 2010

Garlic Pan Fried Noodles, Take Two

Folks playing along at home might remember my previous excursion into garlic pan fried noodles, but for those just tuning in here's the short of it: I like them. The first time I made them was alright, but nothing really exciting. This time I tried doing it with garlic infused olive oil, thinking it would coat everything with a nice, even garlic flavor. It would also mean that I could brown up the noodles as much as I wanted without worrying about burnt garlic flavor, which is right up there with burnt eggs for nasty. I made the oil and it tastes great. I fried up the noodles, getting much better color and texture this time, and what do I get? Nothing. All the garlic flavor was completely gone. I've used garlic infused oils for cooking and I've never had this happen before. Although I'm sure it happens to a lot of guys...

But, now I'm in a bind. I got much better flavor with the minced garlic, but I couldn't brown up the noodles really well or else the garlic flavor turned burnt. But with the oil there was no flavor at all, so it clearly isn't the way to go. I wound up sprinkling some Szechuan peppercorns on it at the end just so it would taste like something more than plain ramen.

So what should I do? Maybe a mix of the two methods? Sprinkle the oil over the noodles after cooking them? Do I need to buy some of that spray bottle garlic juice and just spray the fried noodles with it? I don't even live near the restaurant I used to get them from, so I can't even get their less than satisfactory ones anymore. I need advice!

28 comments:

Leslie said...

Hmmmm..Maybe sautee up some minced garlic in oil and just before the noodles are done pour it over them? Might work

Karen said...

Yeah, it always happens to the other guy ;) You might make your own infused oil then you could put tons of garlic in it so it would flavor it the way you want. I love pan fried noodles!

The Brutal Gourmet said...

Try this: Brown the noodles in straight canola oil. Great smoke point, essentially flavorless. Lightly brown some garlic in olive oil in a separate pan. Toss them together when the noodles are almost done, and go nuts from there.

noble pig said...

Make your own oil and pour over when done!

Fresh Local and Best said...

Hmmm. Perhaps toast minced garlic in vegetable oil and then drizzle over the brown noodles.

tamilyn said...

can you throw the minced garlic in the oil, take the garlic out and then use that oil to fry up the noodles, and at the end, stir the garlic back in? Garlic won't burn but you would get the double dose of garlic flavor?

Donna-FFW said...

I'm for the mindset of frying the garlic lightly in oil first, then pour over and gently fry together at end?

Danielle said...

I need to pay more attention to the method thats used at a local restaurant. Oh wait...there's isnt pan fried noodles. Hmm...maybe use the infused oil afterwards? Or like some of the other have suggested...make your own oil. Do a combo of oil and butter and sliced garlic. remove the garlic when it gets brown.

Jhonny walker said...

Hi...this post was lovely..asking a question...good idea..I will try these..and such great ideas to get. You rock lady!

Culinary Alchemist said...

I would sauté the garlic in the oil and then remove it from the pan, then sauté the noodles; adding it back in at the end.

Zesty Cook said...

I tend to agree - you may want to make an infused oil on the side... add garlic and whatever other spices you are craving and then toss them before serving.

Hope this helps

Hungry Dog said...

SOunds like you have to do the garlic on the side and toss it in at the end. The crispy noodles sound good, though...and it's only 8am here.

Bob said...

Thanks kids! Hm, the consensus seems to be to saute the garlic first, remove it and add it at the end. Works for me, That's what I'll try next.

Natashya KitchenPuppies said...

A little salt might help bring out the flavour, and yes, I would add a bit more garlic in the end if you are a real garlic fiend.. like me.

A Year on the Grill said...

Reading your comments over, fresh local and best stole my suggestion... Minced toasted garlic at the end...

Or, once you get the look you want, mince some garlic, fry in a small amount of oil for a bit (til it starts to pop) and pour the oil and garlic over the noodles

pigpigscorner said...

I would suggest drizzling fried garlic oil! Fry the garlic, set aside, fry the noodles then drizzle!

Joanne said...

I would saute the garlic in some oil and then take it out while cooking the noodles. Then put it back in before serving. Love the idea though!

5 Star Foodie said...

The idea of cooking the garlic first, taking it out, and then adding it at the end seems like the best one to me! Keep us posted on how it works out for you!

Cinnamon-Girl Reeni♥ said...

I was thinking what most people said - to fry the garlic, remove, and then add back in. Garlic is so touchy - isn't it? These look yummy - perfectly golden brown.

Jeannie said...

Yes, fry the garlic and then pan fry the noodles sounds like the best option. I was wondering do you just eat the noodles on it's own or with a special sauce poured over it just before serving?

Kate at Serendipity said...

Bob, I think you've got the solution--let us know how it turns out, ok?

Barbara said...

I made them, right after I saw your first post. Thought they were delicious! So I think I will stick with that recipe.
As far as browning the garlic is concerned: do it first, lightly, remove it from the pan (I would think the flavor remians) and add it when you are finished browning the noodles. Woth a try.

Lea Ann said...

I've never fried noodles so I'm no help at all. Would love to learn tho. Thanks for stopping by my blog and I'm now following you. Look forward to future posts.

Sook said...

I love crispy noodles. Whenever we go to our favorite chinese restaurant, we order this amazing Hong Kong noodle dish which comes with crispy noodles and seafood over it. So yummy. :)

Wallace said...

Fry up your noodles first to the point they are just browning. Then add a bunch of minced garlic that has been mixed with a bit of olive oil. As the noodles finish, the garlic will cook just to the point of being aromatic, while slightly softening. You'll retain the strong, garlicky flavor you're trying to get with the crunchy/chewy noodles.

unconfidentialcook said...

There are two noodles I love--garlic and sesame--and there are two noodles for which I've never found a satisfactory recipe. THere's a restaurant here in LA (Crustacean) that makes the best garlic noodles I've ever had but they're not in the biz of giving the recipe to me.

Velva said...

Cooking garlic directly into the oil will almost always cause it to burn...In the case of cooking noodles, I would try to add the garlic after you have the noodles and toss to cook. The garlic will impart its wonderful flavor along with the noodles without interacting directly with the hot oil.

I hope this is helpful.

noobcook said...

I think frying the noodles with the garlic oil will speed up the burning because the noodles are wet? Like what everyone suggest, maybe u can try making the garlic oil, add some soy, chilli powder and sesame oil and drizzle the sauce over the noodles hehe

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