RECIPE: Mì Xào Tỏi (Garlic Noodle)
2 bags (14 oz each) Spaghetti Noodle or
1 lb thick Egg Noodle
1/4 cup Brown Sugar
1/4 cup Europe Maggie Soy Sauce
1/2 stick Butter
1/4 cup finely chopped Garlic
1/4 cup finely chopped Cilantro
1 lb large Shrimps, shelled and deveined, tail-on
The preferred way to cook spaghetti noodle is 'al dente' - pasta that is cooked just long enough that it is neither crunchy nor soft. There are three choices for done-ness: Al dente, firm and soft. If used spaghetti noodle for this recipe, cook until it's soft. Drain, do not rinse, and set aside.
If used egg noodle, bring a pot of water to boil. Add the noodles into the boiling water and cook the noodle unitl al dente (cooked just enough to retain a somewhat firm texture). Don't overcook as the noodle will become soggy. Rinse noodle under cold water. Drain and set aside.
Combine soy sauce and brown sugar and mix well. Set aside.
Stir Frying Shrimps
Add a tablespoon of olive oil to the hot skillet and sear the shrimps about a minute on each side or shrimps turn pink and edges begin to brown. . Remove and set aside.*
Stir Frying Noodle
Bring the same frying pan on medium heat, add the butter and the garlic.
Saute until fragrant. Add the sauce and give it a quick stir. Avoid cooking the sauce too long to prevent evaporation which could lead to a saltier sauce. Add noodle and quickly toss the noodle to coat with the sauce,
for about a minute. Add the shrimps and cilantro. Mix well.