San Francisco Style Garlic Noodles

San Francisco Style Garlic Noodles

adapted from America's Test Kitchen

I had never heard of San Francisco Garlic Noodles prior to reading the article. According to AI, it originated at the Thanh Long restaurant in San Francisco. It feature chewy, garlicky, and buttery noodles. They are an umami bomb.

Maggi seasoning is a savory element that made from hydrolyzed vegetable protein, which is derived from wheat. Make sure you are using garlic powder not granulated garlic or the sauce will be grainy.

Clarifying the butter(removing the whey) gives it a higher smoke point. If it is not the whey will brown and create a nutty taste which will detract from the garlic.

Makes 2 servings                                                                20 WW pts / serving

4 Tbsp. butter, cut into 4 pieces
1 tsp. garlic powder
1/4 cup Parmesan cheese, grated on the large holes of a box grater
2 1/2 tsp. minced garlic, divided

1 1/2 tsp. water, divided
pinch Kosher salt
1 lb. fresh udon noodles
1 1/2 tsp. Maggi liquid seasoning
1 1/2 scallions, sliced thin
1/8 tsp. sugar substitute
Freshly ground black pepper.

1. To clarify the butter, microwave butter, covered, in a cup at 50 percent power until melted, about 30 seconds; Let sit until whey and yellow butterfat separate, about 3 minutes. 
2. Combine the garlic powder and 3/4 tsp. water in small bowl; Stir until smooth paste forms.
3. Stir in additional 3/4 tsp. water; Set aside.
4. Bring a pot of water to a boil. 
5. Meanwhile, transfer 1 1/2 Tbsp. clarified butter to a skillet.
6. Add 2 tsp. garlic and salt; Cook over medium-low heat, stirring occasionally, until garlic is pale golden brown, about 5 minutes. 
7. Add remaining 1 tsp. garlic, stir well, and remove skillet from heat.
8. When water comes to boil, add noodles; Cook, stirring occasionally, until al dente, about 5 minutes. Transfer the noodles directly from the water to the skillet.
9. Add the Maggi to skillet; Cook over medium-high heat, tossing with tongs, until Maggi is absorbed and any large garlic clumps are broken up, about 30 seconds. 
10. Add the scallions, sugar substitute, remaining 2 1/2 Tbsp. remaining whey and butterfat, and the garlic powder mixture; Toss until well combined, about 30 seconds. 
11. Off heat, season with to taste with freshly ground black pepper.
12. Add 2 Tbsp. Parmesan cheese and toss to combine. 
13. Serve immediately, passing the remaining Parmesan separately.

Enjoy!