You’ve heard of 40 cloves of garlic chicken, but what about noodles? This recipe was inspired by Chrissy’s love of the Vietnamese garlic noodles with crab at Crustacean in Beverly Hills, which is supremely garlicky, surprisingly sweet, and lusciously buttery. We don’t know how many cloves they use in their noodles—it’s Chef An’s secret recipe—but we packed 40 cloves into ours. Two heads of garlic are roasted until sweet and caramelized, and the other is fried until crispy to top the dish with extra crunch. You only have to peel one head of garlic, and we have a hack for doing it in 30 seconds using a little water and the microwave for no sticky, papery mess. And instead of expensive crab we substituted shrimp seared in garlic oil, but you can also use any protein you like, or keep it vegetarian-ish with no protein or tofu. (To do that, you can find vegetarian “oyster” sauce at many Asian grocery stores, and try some caper brine instead of fish sauce!)
3 heads garlic (will be about 40 cloves)
¾ cup plus 2 tablespoons neutral oil (such as canola), divided
1 pound large (16–20 count) peeled, deveined shrimp
1 teaspoon kosher salt
¼ teaspoon white pepper
¼ teaspoon Cravings’ Chili Garlic seasoning (optional)
1 stick unsalted butter
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon packed brown sugar
2 teaspoons Maggi seasoning or Worcestershire sauce
1 teaspoon fish sauce
1 teaspoon sesame oil
1 teaspoon Chili Garlic sauce
1 pound fresh Chinese-style egg noodles, such as lo mein (or 8 ounces dried lo mein or thin udon)
½ cup cilantro, chopped
A vegetarian dish that's still hearty, meaty, and has a Pepper-approved level of heat.
A little spicy, a lot garlicky, and–surprise!—made with John’s rosé.
Tender, chewy, perfectly salty noodles with a crispy bottom and lots of plump shrimp.