Fried garlic makes everything better, but when you already have two pots on the stove, it can be difficult to keep everything going at once, without anything burning. Plus, who wants to wash three pans? No one. That’s why this recipe fries the garlic in the microwave, meaning any small bowl or ramekin will work. This way the fried garlic taste infuses with every step of the cooking process.
The key to pre-frying your garlic is to take it out and drain the excess oil just as it turns lightly golden brown, because it will continue to cook in the wok later on. Plus, if you save the leftover garlic-infused oil, it makes a great addition to salad dressings, sauces, or really any other dish.
Spicy fried garlic lo mein noodles
6
15 minutes
20 minutes
35 minutes
1 tablespoon olive oil
3 cloves garlic, minced
3 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
1 ½ tablespoons sesame oil
1 ½ tablespoons oyster sauce
½ tablespoon rice vinegar
1 tablespoon crushed red pepper flakes
2 tablespoons coconut oil
2 cups broccoli florets
1 cup carrots, shredded
¼ cup water
10oz thin egg noodles
3 chicken breasts, cooked and shredded
1 bunch scallions, cut into matchsticks
2 cups mung bean sprouts (optional)
In a small microwave-safe bowl, stir to combine the olive oil and minced garlic. Microwave for 30 second intervals until the garlic is just turning golden brown. This make take up to 2 minutes.
Drain off the excess oil and then add the fried garlic to a small mixing bowl with the soy sauce, sesame oil, oyster sauce, rice wine vinegar, and crushed red pepper flakes. Whisk well.
Place a large pot of water over a high heat and bring to a boil. once the pot of water is boiling, add the egg noodles and cook according to the instructions on the package. Then drain and set aside.
While the water boils, place a wok over a medium-high heat and add 1 tablespoon of the coconut oil. Once steaming, add the broccoli and carrots to the wok. Sauté for 1 minutes before adding the water. Cover the wok and allow the vegetables to steam for 1 ½-2 minutes.
Uncover the wok and add the shredded chicken, scallions, and the soy sauce mixture. Stir-fry for 1 minute.
Add the cooked and drained egg noodles to the wok and stir well. Sauté everything for one final minute before removing from the heat, adding the mung bean sprouts, and serving.
