Quick and Easy Garlic Noodles
Delicious bowl of garlic noodles
Garlic noodles. So simple, yet so satisfyingly delicious. This recipe is such a delight. I say that because it is versatile, quick, flavorful, affordable, and most importantly, a go-to party pleaser. If you want to wow a crowd of people in a short amount of time, THIS IS HOW YOU DO IT!
Let me reaffirm your life decisions quickly. Carbs are essential macronutrients for your brain and body to function optimally. The recommended dietary allowance of carbs for the average healthy person is 45-65% of total calories per day.
This recipe can make for a tasty side dish or the star for a quick meal with a couple of add-ons. My best suggestion for those that want to eat a well-rounded meal pot is to add more veggies and a protein of your choice.
Throw some peas in that dish! Add some sweetness to balance the overall umami BOMB to give depth of flavor. Then to treat yo’self, sear a beautiful medium-rare flank steak to flex your 5-star dinner on the ‘GRAM.
Ingredients
16 oz dry whole-wheat/enriched spaghetti
2 bunches of broccolini, trimmed and sliced
1 head of garlic, minced
1 bunch of chives, minced
1 lemon, juiced and zested
¾ cup pasta water
¼ cup usukuchi (light Japanese) soy sauce
¼ cup Parmigiana Reggiano, grated
4 tbs unsalted butter, cold
2 tsp fresh black pepper, cracked
1 tsp Diamond kosher salt, coarse
Ingredients for quick and easy garlic noodles
Directions
1. ALWAYS prep “mise en place” first (broccolini, garlic, chives, lemon juice/zest, and read through the recipe)
2. Bring 2 ½ quarts or ~ 10 cups of water to a rolling boil in a pot, then season with salt *see note.
3. Blanch broccolini until bright green and tender-crisp, about a minute or less depending on how thinly sliced
4. Immediately submerge broccolini into an ice bath to stop the cooking process, then strain and set aside.
5. Add spaghetti in small handfuls at a time to salted boiling water to prevent clumping and sticking to the bottom.
6. Cook pasta as per manufacturer’s instructions or to al dente by tasting a noodle
7. Reserve pasta water for sauce making
8. Strain pasta and set aside; reserve pot for later
Ponzu emulsion sauce
9. With a small saucepan on medium heat, add pasta water, soy sauce, garlic, lemon juice, and half of the chives. Let the sauce reduce by half.
10. Without pause, whisk in 1 tbs of cold butter at a time until COMPLETELY melted. The sauce should look emulsified and creamy
11. In the pot, combine the pasta, sauce, broccolini, lemon zest, chives, and Parmigiana Reggiano.
*Any high-walled pan/pot will do. Typically, boiling a pot with 4 quarts of water is a part of your mise en place (because we don’t want to wait around to boil water). Also, a tablespoon of salt is standard for pasta water. Luckily, this recipe calls for less water resulting in a well-seasoned and quicker boil.
Serving pot of garlic noodles
Enjoy!