Ingredients
600 g cooked egg noodles (if not using cooked egg noodles, see note)
8 cloves garlic, minced or pounded in a mortar and pestle into a rough paste
3 Tbsp unsalted butter
1 Tbsp olive oil
1 Tbsp oyster sauce
1 Tbsp Golden Mountain Sauce, or sub Maggi Seasoning or soy sauce (see note)
1 Tbsp Fish sauce
35 g finely grated parmesan cheese (about ½ cup)
Freshly ground black or white pepper, to taste
1 lemon, optional but highly recommended!
1 green onion, chopped
(Cook noodles according to package instructions, then drain, rinse in cold water and set aside. Weigh the noodles to check the amount you have and adjust the amount of sauce up or down accordingly.)
Pound the garlic in a mortar and pestle into a rough paste or mince them.
Combine oyster sauce, fish sauce, and Golden Mountain sauce in a small bowl.
Add oil and butter to a wok and melt the butter over low heat. Add the garlic and cook for about 3-4 mins or until very fragrant, keeping the heat low so as to not brown the garlic.
Add the noodles and the sauce, then turn the heat up to high and toss until the noodles are hot and all the sauce has been absorbed.
Remove from heat, then stir in parmesan cheese. If you want you can stir in a squeeze of lemon at this stage, or serve the lemon as wedges on the side.
Plate, and garnish with black or white pepper and green onions if desired.
Serve with a lemon wedge