Sunday, December 13, 2009

Garlicky Noodles with Maggi and Butter

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I really, really, REALLY want you to make this recipe.  Despite it's ease and simplicity, it's wondrously delicious.  The recipe is from Into the Vietnamese Kitchen by Andrea Nguyen.  I've blogged a recipe from this book in the past and have made several others which haven't made it onto the blog.  All of the recipes have been great.  I highly recommend this book.  If you want to learn more about Ms. Nguyen, check out her blog!  She even has a second recipe for this noodle dish and goes into the dish's history


1/2 pound fettuccine, preferably fresh (Chinese egg noodles would be great here)
2.5 tablespoons Maggi (When I went shopping for it, I found Maggi and European Maggi...the cookbook recommends the non-European Maggi...the Asian one has a red and yellow label and the European one has a blue (I think) label)
2 tablespoons unsalted butter
2 or 3 cloves garlic, minced (or, if you're a garlic fiend, use more!)

1. Lightly salt a pot of water and bring it to a boil.  Add the noodles and cook until al dent.  (If you haven't ever cooked fresh noodles, they cook much more quickly than dry noodles...3-4 minutes and they're done.)  While the noodles are cooking, add the Maggi into a bowl large enough to hold the cooked noodles.

2. Drain the pasta but do not rinse with water.  Drop the hot noodles into the prepared bowl with the Maggi.  Toss the noodles until they've absorbed all of the seasoning.

3. In a large wok or skillet, melt the butter over medium heat.  When it is foamy, add the minced garlic and saute until the garlic is slightly golden.  Add the cooked, Maggi'ed noodles and toss in the butter and garlic.  They'll want to clump up so use some tongs and break them up.

4.  Turn up the heat.  Leave the noodles alone for a bit until the bottom layer browns.  Toss the noodles around and allow the new bottom layer to again brown.  Repeat the process a few more times.  The noodles aren't supposed to be crisp so don't go too far!


Time-- Very little.  15 minutes.

Food Cost: Noodles--$1.00
Total--$1.75...recipe says serves 4 as a side dish...or one hungry Budget College Cook for lunch.

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