Umami Garlic Noodles

Recipe from Andrea Nguyen

Serves 4

4 large garlic cloves, minced
10 ounces of dried Chinese wheat noodles or Japanese Ramen
Fine sea salt
1 tablespoon oyster sauce
2 teaspoons fish sauce
1 teaspoon cornstarch
1/2 teaspoon MSG (or 1/2 teaspoon chicken stock base)
1/2 teaspoon sugar
4 tablespoons salted, European-style butter (Kerrygold)
8 fresh shiitake mushroom or cremini, sliced, stems included
Fresh ground black pepper
1 tablespoon minced shallot

Fill a large pot with 4 quarts water and bring to a boil.

Meanwhile, put the garlic in a small cup or dish and add about 1 tablespoon water to just barely cover. Set aside and expect the garlic to absorb most of the water; there is no need to drain it before adding later. (Soaking the garlic prevents it from burning during cooking)

After the pot comes to a boil, add the noodles and 2 teaspoons salt. Boil the noodles  until just chewy-firm; they will softer more later. Ladle out 3/4 cup of the cooking liquid. Drain the noodles in a colander, rinse with cool water, and set aside. In a small bowl, whisk together the oyster sauce, fish sauce, cornstarch, MSG, sugar, and reserved cooking water. Set aside.

If the pot that you cook the noodles in is wide enough to comfortably saute the mushrooms, set it over medium-high heat and melt 2 tablespoons of the butter; or use a large skillet. Add the mushrooms, season with 2 or 3 pinches of salt and pepper, and cook, stirring, for 2 to 3 minutes, until the mushrooms start to brown. Turn of the heat and transfer the mushrooms to a plate or bowl.

Return the pot to the hot burner. To prevent scorching, keep the heat off as you add the remaining 2 tablespoons butter, the shallot, and garlic. As the butter melts and sizzles, turn the heat to medium-low and cook, stirring frequently, for 2 to 3 minutes, until the garlic is fragrant and some pieces are golden. Add the seasoned cooking water and mushrooms, stir, and increase the heat slightly.

When the sauce starts bubbling, add the noodles. Using tongs and a spoon, combine and coat the noodles in sauce. If the dish looks too thick or tastes too salty, add a tiny splash of water. Turn off the heat and let rest for a minute.