These shrimp Garlic Noodles - the best garlic noodles you'll ever make. Buttery, garlicky noodles served with juicy jumbo shrimp. It's so good, just like the best Asian restaurants.
- Garlic Noodles
- 2 lbs. fresh Taiwanese-style yellow oil noodles
- 4 tablespoons melted unsalted butter
- 10 cloves garlic, minced
- 2 1/2 tablespoons Lee Kum Kee brand oyster sauce or oyster flavored sauce
- 1 tablespoon sugar
- 3 tablespoons Kraft grated Parmesan cheese
- 10 oz. shell-on shrimp
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 /2 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1 tablespoon chopped scallion
- pinch of salt
- Loosen up the fresh noodles with your hands, make sure every strand of the noodle is loosen up. Transfer the noodles to a colander and place it in the kitchen sink.
- Boil a pot of hot water. Pour the hot water over the noodles. This step will rinse the noodles of the oil and slightly cook the noodles. Drain the noodles. Set aside.
- Keep the shell on the shrimp and cut a slit on the back where the vein is. Remove the vein. Rinse the shrimp with water, and pat very dry with paper towels, set aside.
- Heat up a skillet or wok on medium heat. Add the butter. Saute the garlic until they start to brown. Add the oyster sauce and sugar. Stir to mix well before adding the noodles into the skillet or wok. Stir continuously with spatula (or a pair of Chinese cooking chopsticks) to mix the noodles with the sauce. Turn off the heat.
- Add the Parmesan cheese to the garlic noodles, stir to mix well. Transfer the noodles to a serving platter.
- In the same wok or skillet on medium heat. Add the olive oil and add the garlic. Quickly saute and add the shrimp, soy sauce and sugar. Keep stirring the shrimp until they are cooked through. Add a pinch of salt and the scallions. Dish out.
- Divide the garlic noodles into four serving bowls. Top the garlic noodles with 4-5 shrimp, serve immediately.
- If you can't find the fresh noodles, use 8 oz. spaghetti.