San Francisco Style Garlic Noodles
A quick and flavorful fusion dish originally created in the 1970s by Chef Helene An. Long pasta is tossed in a rich, savory sauce made from butter, plenty of garlic, soy sauce, fish sauce, oyster sauce, and finished with grated parmesan cheese and fresh scallions.
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🍳 Cooking Flow
1. Sauté minced garlic in melted butter. → 2. Add soy sauce, fish sauce, and oyster sauce to make the sauce. → 3. Add cooked linguine, pasta water, and scallions; toss well. → 4. Remove from heat, mix in parmesan cheese, plate, and garnish with scallions.
Cooking Steps
Brief Cooking Order
1. Sauté minced garlic in melted butter. → 2. Add soy sauce, fish sauce, and oyster sauce to make the sauce. → 3. Add cooked linguine, pasta water, and scallions; toss well. → 4. Remove from heat, mix in parmesan cheese, plate, and garnish with scallions.
Introduction
A quick and flavorful fusion dish originally created in the 1970s by Chef Helene An. Long pasta is tossed in a rich, savory sauce made from butter, plenty of garlic, soy sauce, fish sauce, oyster sauce, and finished with grated parmesan cheese and fresh scallions.
Step 1
Melt butter in a pan over medium heat, then add minced garlic and cook gently until fragrant without burning.
Step 2
Add soy sauce, fish sauce, and oyster sauce into the pan, stirring well to combine into a smooth sauce base.
Step 3
Turn the flame back on, add a splash of pasta cooking water and the cooked linguine noodles to the skillet, tossing vigorously to coat the pasta in the sauce.
Step 4
Add sliced scallions and toss again with the noodles.
Step 5
Turn off the heat, stir in grated parmesan cheese, and add an extra splash of pasta water if needed to create a glossy, emulsified sauce.
Ingredients List
Important Notes
Keep the heat controlled when cooking minced garlic in butter to avoid burning it.
Turn off the heat before adding parmesan cheese to prevent clumping and achieve a creamy texture.
Adjust the consistency of the sauce by splashing in hot pasta cooking water as needed.
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