Subj : NYT Most Requested - 24
To : All
From : Dave Drum
Date : Fri Oct 11 2024 05:45 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: San Francisco-Style Vietnamese American Garlic Noodles
Categories: Pasta, Vegetables, Cheese
Yield: 4 Servings
4 tb Unsalted butter
20 cl Garlic; minced or smashed in
- mortar & pestle
4 ts Oyster sauce
2 ts Soy sauce or shoyu
2 ts Fish sauce
1 lb Dry spaghetti
1 oz Grated Parmesan or Pecorino
- Romano
Small handful of thin sliced
- scallions (opt)
Melt the butter in a wok or saucepan over medium heat.
Add the garlic and cook, stirring, until fragrant but
not browned, about 2 minutes. Add the oyster sauce, soy
sauce and fish sauce, and stir to combine. Remove from
the heat.
Meanwhile, bring 1 1/2" of water to a boil in a 12"
skillet or sauté pan over high heat. (Alternatively,
heat up just enough water to cover the spaghetti in a
large Dutch oven or saucepan.) Add the pasta, stir a few
times to make sure it’s not clumping, and cook, stirring
occasionally, until just shy of al dente (about 2
minutes short of the recommended cook time on the
package).
Using tongs, transfer the cooked pasta to the garlic
sauce, along with whatever water clings to it. (Reserve
the pasta water in the skillet.) Increase the heat to
high, add the cheese to the wok, and stir with a wooden
spatula or spoon and toss vigorously until the sauce is
creamy and emulsified, about 30 seconds. If the sauce
looks too watery, let it keep reducing. If it looks
greasy, splash some more cooking water into it and let
it re-?emulsify. Stir in the scallions (if using), and
serve immediately.
By: J. Kenji López-Alt
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
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