Garlic Scallion Noodles: Yummy making big tummy...

Son and Daughters #1 and #2 LOVE noodles.  They adore them.  Husband likes them quite a bit as well, but Son and Daughters will take down more noodles than most people I know.  To give you an idea, to feed all three of them, we have to order two large bowls of pho noodles (and they like the one with bits of beef and tripe and all the lovely extras).  Sometimes two large bowls are not enough for them and husband and I find ourselves sharing our bowl of noodles with them.  They are noodle hogs.

But somehow, garlic noodles don't do it for them.  Granted Son can't eat them because of the butter, but I would think that Daughters would gobble them down - but they don't and won't. When I commented to husband about this phenomenon, his comment was "The noodles get too mushy and the kids don't like the texture much."  Which has happened often when we've had the garlic noodles - not enough bite.  Most garlic noodles have to be eaten immediately, as soon as they are ready, otherwise they get mushy and don't have that structure that I want.

I decided to try a different version using a regular dried wheat pasta noodle instead of the traditional egg noodles, to see if I could get a more desirable texture.  I defaulted to my favorite thin spaghetti and gave it a whirl.  Daughters #1 and #2 gobbled these noodles, and although Son couldn't eat them (made with butter and he's allergic) he sure did kick up a huge fuss wanting to eat them.  Daughter #1 commented, "These are yummy - buttery, sweet, and salty."  That's an endorsement for sure.

I have to say I took a bigger bowl of these into my own stomach - more than is good for me, and I know it means extra time in the gym tomorrow.  But they were too yummy.

If you LOVE traditional garlic noodles, go ahead and substitute some egg noodles instead.  It will taste yummy.  Otherwise, try these on to see if you can expand your own belly.  These would be great with the Asian Salmon, Ginger Soy Chicken, Korean Spicy Chili Paste Chicken, Korean BBQ Flank Steak.

Garlic Scallion Noodles

8 oz (half a box) of angel hair or spaghettini noodles (I like Barilla's whole grain pasta)
4 tablespoons butter (half a stick)
5 cloves of garlic, minced or pushed through a garlic press
2 scallions finely chopped
2 tablespoons soy sauce
1 or 2 tablespoons of brown sugar (based on your own personal preference of sweetness)

Cook pasta according to package directions.  Drain and rinse.

In a heavy skillet over medium heat.  Melt butter.  Add scallions and garlic.  Stir and cook, without browning the garlic.  Cook until the garlic smell is fragrant and filling the room, about 5 minutes.  Add sugar and soy sauce, and cook for another minute.  Increase the heat a bit and throw in the noodles.  Quickly saute the noodles until they are all coated with the garlicky butter mixture.

Serve immediately.  Garnish with additional scallions if desired.

Printable recipe

deliciousness going into my tummy

The pasta I use for this and other noodle dishes...20 packs at $31.71 is a great price.  Our supermarket has them for $2 a box.  But the question is if you want to have 20 boxes?

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