Garlic Noodles with Fried Taro, Chives, Lotus, Cilantro Microgreens and Raw Peanuts


I had a vegetable dish that inspired me to create this noodle recipe. It was at a sichuan restaurant in the outer richmond. To the best of my knowledge, it had raw peanuts, fried taro, lotus root slices, Chinese chives. I made an homage to it and used it to top Vietnamese garlic noodles a la Thanh Long/SF. 


  • 1 pack of fresh egg noodles (you can get these at an asian market, about 10oz)
  • 1-2 T minced garlic
  • 1/4 cup plus 1 T unsalted better
  • 1 T shaoxing rice wine
  • 1 T soysauce or tamari
  • 1 tsp sugar or honey
  • 10 mandoline sliced rounds of taro root, cut into thin strips
  • 3/4 cup raw peanuts (can be found at asian markets)
  • Cilantro microgreens (or sub cilantro)
  • 6-8 slices of lotus root, cut into thin strips


  1. Fry up your taro root in shallow oil, drain on paper towels and let cool
  2. Saute your louts lightly and set aside in a bowl. 
  3. Saute your chives very lightly and set aside in a bowl,
  4. Put all your toppings in small bowls (microgreens, peanuts, tarot, lotus, etc)
  5. Boil your noodles in salted water. While it's cooking, save out 1/2 cup of the starchy water. Cook until slightly undercooked, and drain.
  6. In a large skillet, melt the 1/4 cup of butter. Add garlic and fry for a couple minutes til the garlic is lightly browned but careful to not burn it, Add the reserved water and stir. Add the wine, fishsauce, soysauce, sugar and cook for a couple minutes.
  7. Add the noodles back in and combine until well coated. 
  8. Transfer the noodles to a large bowl and pour in all the toppings. Mix gently with tongs and serve.