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
- Fry up your taro root in shallow oil, drain on paper towels and let cool
- Saute your louts lightly and set aside in a bowl.
- Saute your chives very lightly and set aside in a bowl,
- Put all your toppings in small bowls (microgreens, peanuts, tarot, lotus, etc)
- 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.
- 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.
- Add the noodles back in and combine until well coated.
- Transfer the noodles to a large bowl and pour in all the toppings. Mix gently with tongs and serve.