San Francisco Garlic Noodles

Garlic noodles were invented back in the '70s at a restaurant in San Francisco called Thanh Long. Usually served with roasted Dungeness crab, the sauce recipe is a very closely guarded family secret, but it has been duplicated (or very close).

Ingredients

• For the sauce: 2 Tbsp soy sauce, 1 Tbsp oyster sauce, 2 tsp Worcestershire sauce, 2 tsp fish sauce, 1/4 tsp sesame oil, pinch of cayenne pepper.

• 6 Oz spaghetti (may use dry Chinese egg noodles or ramen noodles instead… your preference)

• 8 cloves of garlic, peeled and minced

• 1/4 cup finely grated Parmigiano-Reggino cheese

• 4 Tbsp unsalted butter

• 1 Tbsp chopped green onion

• pinch of red pepper flakes

• dash of sesame seeds

Directions

• Stir soy sauce, oyster sauce, Worcestershire sauce, fish sauce, sesame oil, and cayenne pepper together in a small (spaghetti serving size) bowl.

• Melt butter in a skillet over medium heat. Add garlic and cook while stirring until fragrant, about 1 minute. Quickly stir in the sauce and turn off heat.

• Bring a large pot of lightly salted water to a boil. Cook spaghetti, stirring occasionally, to al dente.

• Transfer spaghetti into the sauce using tongs, including some of the pasta water. Toss until well coated. Sprinkle and stir in grated cheese. Add some more pasta water if the noodles are too dry.

• Plate and garnish with green onions, sesame seeds, and red pepper flakes.