Best Roasted Garlic Noodle Cake Recipes

GARLIC AND CRAB NOODLES

Steps:

• Bring a large of salted water to a boil over high heat. Put a large skillet or wok over high heat and add the oil, garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds.
• Meanwhile, add the linguine to the boiling water. Add the crab to the hot wok and toss to coat in the garlic and ginger. Once the crab starts to turn color, add the soy sauce, sambal, black bean sauce and a ladle of pasta cooking water. Bring to a simmer and cook until it reduces and thickens slightly, 5 to 7 minutes.
• Drain the linguine, reserving about 1 cup of the cooking water, and add the pasta to the crab along with the parsley, honey and butter and toss to combine. Cook until thickened again, about 2 minutes. If the mixture seems dry, add more pasta water until it's saucy. Serve hot.

HOT BUTTERED GARLIC NOODLES

Steps:

• Heat Olive oil in medium skillet over medium heat.
• Add garlic, cook 2-3 minutes.
• Add 1/2 stick of butter, melt completely.
• Add noodles and toss with salt and pepper to taste.
• (You may want to add more butter according to your preferences!

GARLIC NOODLES

Steps:

• Stir soy sauce, oyster sauce, Worcestershire sauce, fish sauce, sesame oil, and cayenne pepper together in a small bowl for the secret sauce.
• Place secret sauce near the stove. Place garlic, butter, Parmesan cheese, and green onion in individual bowls within easy reach.
• Melt butter in a skillet over medium heat. Add garlic; cook and stir just until fragrant, about 1 minute. Quickly stir in the secret sauce and turn off the heat.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet slightly firm to the bite, about 12 minutes.
• Transfer spaghetti into the sauce using tongs, bringing some of the cooking water with it. Toss until well coated and stir in Parmesan cheese. Splash in more pasta water if noodles are too dry.
• Plate noodles. Garnish with red pepper flakes and green onions.

"FAMOUS" GARLIC NOODLES

Steps:

• Loosen the yakisoba noodles in a large pan.
• In a large sauté pan (non-stick preferably), add the cooking oil, cook in medium heat.
• Add the fresh garlic, about 10 seconds, add the granulated garlic.
• Add the noodles right away, then, add the chicken broth.
• Stir the noodles around to blend with the garlic mix.
• Add the soy sauce, and then the fish sauce.
• Stir constantly but be careful not to break the noodles apart.
• Cook until noodles are smooth and coated (about 10 minutes).
• Add the oyster sauce and stir about 5 more minutes.
• Serve plain or with any of the toppings mentioned above.

SLOW-COOKER CHINESE PORK WITH GARLIC NOODLES

Steps:

• Spray 5-quart slow cooker with cooking spray. Place pork in slow cooker. In small bowl, stir together 1 tablespoon of the soy sauce, the hoisin sauce, tomato sauce, sugar, gingerroot and garlic. Pour over pork.
• Cover; cook on Low heat setting 3 hours 30 minutes. Remove pork from slow cooker to large bowl; let stand 10 minutes. Pour cooking liquid through strainer into separate bowl; cover to keep warm. Shred pork, using 2 forks; cover to keep warm.
• Return cooking liquid to slow cooker; stir in remaining 3 tablespoons soy sauce, the vinegar and sesame oil. Increase heat setting to High. Cover; cook 10 minutes.
• Meanwhile, cook noodles as directed on package. Turn slow cooker off. Add carrots, onions, cilantro leaves, shredded pork and cooked noodles; toss to coat. Sprinkle individual servings with peanuts and chopped cilantro. Serve with lime wedges.

ROASTED GARLIC NOODLE CAKE

Steps:

• Preheat oven to 350 degrees. Place garlic in a small baking dish. Drizzle with 1 tablespoon of the olive oil. Cover with foil and bake until garlic is very soft, about 1 hour. Squeeze the garlic from the skins and set aside.
• Heat 1 tablespoon of the olive oil in a small skillet. Add shallots and saute until they begin to caramelize, about 3 minutes. Set aside.
• Cook the spinach and white fettuccines separately in salted water until tender but firm. Drain and place each in a separate large bowl. Whisk together the roasted garlic, 1 teaspoon of the salt, 1/2 teaspoon of the white pepper, thyme, nutmeg, 1 1/2 cups of the half-and-half and 4 of the eggs. Pour over the white fettuccine and mix well. Whisk together the shallots, 1 teaspoon salt, 1/4 teaspoon white pepper, 1/2 cup half-and-half and 2 eggs. Pour over the spinach fettuccine and mix well.
• Grease a 10-inch round springform pan with the remaining tablespoon olive oil. Coat the pan with the Parmesan. Place half of the white fettuccine mixture in the bottom of the pan. Top with the spinach fettuccine mixture. Cover with the remaining white fettuccine mixture. Cover the pan with aluminum foil. Bake for 45 minutes. Let rest for 5 minutes. Run a small knife around the edge of the pan to loosen. Unmold, cut into wedges and serve.