N is for Noodles, Garlic Butter NoodlesAugust 25, 2011
We love lettuce wraps and I’ve been waiting to try a side for the wraps. Since I make the wraps at least once a month, I was just waiting for the opportunity to present itself. This past I was. I’m not sure how I stumbled upon this recipe, but I’m so glad that I did.
This side dish is so simple. I mean when I looked at the ingredients I thought, no way could it be as good as the comments let on. I was wrong. It is that good. What I really liked about the dish, other than the simplicity, is that everyone loved it.
I say that because Meeshie is funny about noodles. Sometimes she likes them and sometimes she doesn’t. She runs hot and cold that way, and not always for the same dish. She is happiest when you serve her a plain buttered noodle with freshly grated parmesan cheese. Maybe that’s why she likes these, they aren’t overly sauced.
The sweetness from the brown sugar and the fresh garlic really balance each other out. Plus the green onion gives the noodles a slight crunch. Not only was it a perfect pairing with the lettuce wraps, but it would be great to have with pork chops, meatloaf, or the honey-soy chicken.
Plus, who doesn’t love a one pan dish?
- 7 oz dried egg noodles
- 3 T Butter
- 1/2 C Green Onion, chopped
- 3 cloves Garlic, minced
- 2 T Brown Sugar
- 2 t Soy Sauce
- 1 T Oyster Sauce
Bring a large pot of water to a boil and cook the noodles according to the package instructions. Drain noodles and wipe the pot clean. Return the pot to medium-high heat and add the butter. When the butter is sizzling and bubbling a bit, add the green onion and the garlic. Fry for one minute or until very fragrant; be careful not to let the garlic burn.
In a small bowl, add the brown sugar, soy sauce and oyster sauce and stir well to mix everything evenly. Add to the pan and then add the noodles. Toss to get the sauce evenly distributed throughout the noodles.
Makes 4 generous servings, which is fine because everyone had seconds.
Here’s the original.