Mì Xào Tỏi (Garlic Noodle)

 
RECIPE: Mì Xào Tỏi (Garlic Noodle)
 
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Ingredients
1 bag (14 oz each) thick Egg Noodle or
1 lb Spaghetti 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
about 1/4 cup Parmesan Cheese
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Cooking Noodle
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. 
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Preparing Sauce
Combine soy sauce and brown sugar and mix well. Set aside.
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Stir Frying Shrimps
Add a tablespoon of olive oil to the hot skillet on high heat and sear the shrimps about a minute on each side or shrimps turn pink and edges begin to brown. . Remove and set aside.
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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.   It also tastes wonderful with Parmesan cheese, so toss in some Parmesan cheese and mix well, if desired.  Add the shrimps and cilantro.  Mix well.
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