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

garlicnoodles1

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. 

INGREDIENTS:

  • 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

HOW TO:

  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.