Garlic Noodles

Method5 steps · about 15 min

1. 1

   Step 1: Chop the one green-onion stalk, keeping its actual white and green parts in separate piles. Prepare or thaw the fresh or frozen yakisoba noodles (5–6 oz) according to their product instructions if needed so they are ready for stir-frying.

   Uses 1 stalk green onion, chopped, white and green parts separated · 5–6 oz fresh or frozen yakisoba noodles for stir-frying

2. 2

   Step 2: Lightly grease a cast-iron or nonstick pan with enough oil to prevent sticking. Add the prepared yakisoba noodles and the reserved white parts of the green onion. Pan-fry for about 2 minutes, gently loosening the noodles with chopsticks. Add a splash of water as needed to separate the strands.

   Pan-fry and loosen noodles · 2 minUses Prepared yakisoba noodles · All actual white parts from the one chopped stalk · Oil, as needed to lightly grease the pan · A splash of water, as needed to loosen the noodles

3. 3

   Step 3: Add the 3–5 minced garlic cloves and 1 tbsp butter to the prepared noodles. Toss to distribute them and turn the heat to low.

   Uses Loosened noodles with green-onion whites · 3–5 garlic cloves, minced · 1 tbsp butter

4. 4

   Step 4: Cook the butter-and-garlic noodles over low heat for 1 minute. Add the 1 tsp each of Maggi seasoning sauce, soy sauce (1 tsp) and mirin (1 tsp), then toss well so the noodles are evenly seasoned and hot.

   Cook butter-and-garlic noodles · 1 minUses Butter-and-garlic noodles · 1 tsp Maggi seasoning sauce · 1 tsp soy sauce · 1 tsp mirin

5. 5

   Step 5: Transfer the cooked seasoned noodles to a bowl. Toss with the 1 tbsp freshly grated or powdered Parmesan (1 tbsp), then scatter the reserved green parts of the onion over the top. Serve hot. Refrigerate leftovers promptly for 2–3 days; microwave until thoroughly hot, reaching 165°F (74°C).

   Uses Cooked seasoned garlic noodles · 1 tbsp Parmesan, freshly grated or powdered · All actual green parts reserved from the one chopped stalk