Piggy Smalls’ Garlic Noodles: The Cure for the Stay-at-Home Dinner Blues
Feeling uninspired in the kitchen lately? Does the prospect of slogging through yet another ho-hum dinner feel like a mountain you just don’t want to climb tonight? Fret not, we’ve found the cure for the stay-at-home-dinner blues and it comes in the form of a super easy to make garlic noodle recipe, courteous the ever-gracious chef Andrew Le of Piggy Smalls fame. Savory, satisfying, and ready in a snap, we have a feeling that this recipe is going to be in the dinner rotations for months to come. Happy cooking.
- 4.5-5.5 oz of thick ramen noodles: cook per instructions. We like to use sun noodle brand. Local style saimin noodles will work just fine as well.
- 1 tablespoon butter
- 2 fillets salted anchovies, fine chopped
- 1tablespoon sesame oil
- 1 1/2 tablespoon Minced garlic, marinated with 1tablespoon of shoyu (4 hrs)
- 1/4 cup Chicken stock
- 1 cup Chinese chives, 2-inch pieces
- 1 teaspoon of red chili flakes
- 1 teaspoon of sugar
- Cilantro leaves for garnish
- Bring a pot of water to a boil and cook the ramen noodles for 3 minutes or until al dente. Drain well and rinse under cold water until it isn’t hot anymore.
- Heat a medium saute pan over medium heat and cook butter till golden brown. Add sesame oil annd anchovies immediately. Slow cook the anchovies for 45 sec to 1 minute.
- Add shoyu garlic allow to cook until fragrant.
- Add noodles, Chinese chives, chicken broth, red chili flake, and sugar to the pan. Allow to cook for roughly 2 minutes until the liquid has glazed the noodles. Check for seasoning and add shoyu to your taste. If you want to make it a touch sweeter, you can add a pinch of sugar.
- Remove noodles and place them neatly on a plate. Finish with cilantro leaves for garnish. Serve immediately and enjoy.
Pro Tip: You can also add shrimp, thin-sliced steak, or pork to this dish and it would be absolutely delicious. Or even a handful of roasted shishito peppers would be a great addition. Enjoy!