Bay Area Garlic Noodles with Shrimp

Ingredients

• 8 oz fresh chow mein noodles or thin egg noodles
• 12 oz large shrimp, peeled and deveined
• 4 tablespoons extra-virgin olive oil
• 8 cloves garlic cloves, minced
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon unsalted butter
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• ¼ teaspoon red pepper flakes
• 2 whole scallions, sliced thin
• 1 teaspoon sesame seeds

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil. While waiting, pat 12 oz of large shrimp completely dry with paper towels — this ensures they'll sear properly without steaming. Season both sides lightly with a pinch of kosher salt and freshly cracked black pepper.

2. 2

   Mince 8 garlic cloves very finely on a cutting board — you want small, uniform pieces that will crisp up evenly in the oil. Set aside in a small bowl.

3. 3

   In a small bowl, whisk together 3 tablespoons low-sodium soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon rice vinegar. Set the sauce aside — this is your glaze.

4. 4

   Slice 2 scallions on a sharp angle into thin pieces, separating the white and light green parts from the darker green tops. You'll add them at different times for different flavor.

5. 5

   Add 8 oz fresh chow mein noodles or thin egg noodles to the boiling water. Cook for 1 minute less than the package instructions — they should still have a slight firmness at the center. Drain in a colander, shake gently to remove excess water, and set aside.

6. 6

   Place a 12-inch wok or large stainless steel skillet over high heat and let it preheat for 1 minute until it's smoking lightly. Pour in 2 tablespoons of extra-virgin olive oil — it should shimmer and ripple immediately.

7. 7

   Add the seasoned shrimp in a single layer and resist the urge to move them for 90 seconds — you're building a golden-brown sear. When the bottoms are deep golden and the shrimp has turned opaque about halfway up, flip each one and cook the other side for another 60-90 seconds until they curl slightly and are fully opaque. Transfer to a clean plate.

8. 8

   Lower the heat to medium and add the remaining 2 tablespoons olive oil to the same wok. Add your minced garlic and immediately start stirring constantly — garlic burns quickly and turns bitter, so you want it to turn pale golden and fragrant, about 1-2 minutes. You should smell a sweet, toasted garlic aroma (not burnt).

9. 9

   Pour in the soy-oyster-vinegar sauce and stir for 15 seconds to heat it through. Add 1 tablespoon unsalted butter, stirring until it melts and emulsifies with the oil. The sauce should smell savory and slightly sweet.

10. 10

    Add the drained noodles to the wok and toss constantly using two utensils (like wooden spoons or chopsticks) for 2-3 minutes, breaking up any clumps and coating every strand with the garlicky sauce. The noodles should glisten and turn slightly darker as they coat.

11. 11

    Return the seared shrimp to the wok and toss gently to combine, being careful not to break them apart. Add the white and light green scallion pieces and 0.25 teaspoon red pepper flakes, tossing for 30 seconds.

12. 12

    Divide the noodles and shrimp between two bowls or plates. Garnish with the reserved dark green scallion tops and 1 teaspoon sesame seeds scattered across the top. Serve immediately while the noodles are still warm and the garlic oil is fragrant.

Tools you’ll need

• large pot
• 12-inch wok or large stainless steel skillet
• colander
• paper towels
• small mixing bowl
• whisk
• cutting board
• sharp chef's knife
• wooden spoons or chopsticks
• instant-read thermometer (optional)

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