Shrimp garlic noodles

I hope everyone have a great week! Weekend is coming around again and I barely have time to breath. Unfortunately, it's still not break time for me yet since I have to work this weekend. However, I will try to squeeze in some times today to share with you all a "secret" recipe that I have duplicated from the famous Crustacean restaurant. Yes, you have guessed... it's the most-talk-about garlic noodles made by their "secret" recipe.

Last weekend, we went to Anqi, an upscale Vietnamese restaurant in Costa Mesa that owned by the very same Crustacean restaurant owner. Although I have made garlic noodles several times myself in the past, I'm still being very curious about their famous garlic noodles that everybody raved about. Finally, we made it there for the very first time on my birthday last weekend to try out this famous noodles. After the first bite, my husband told me that my garlic noodles was way better than theirs! It may sound a little cocky, but after trying it myself, I had to agree with him. 

Later at home, I couldn't help myself, so I made it again after adjusting my recipe a little to perfect the taste. It was the bomb! The flavors of garlic, butter and soy sauce blended so well together and it tasted divine! The best part was it only costs a fraction of what you pay for at the restaurant. But don't take my words for it, try it yourself. I guarantee you won't be disappointed!!!

Ingredient:

For the shrimps:

1. 1 lb of jumbo shrimps (deveined, peeled and leave the tails intact)

2. 2 cloves of garlic (minced)

3. 1/4 stick of butter

4. Seasonings: 1/8 tsp of salt, 1/8 tsp of mushroom seasoning, 1/4 tsp sugar, 1/4 tsp garlic powder, 1/4 tsp black pepper.

In a medium frying pan, add in the butter and garlic under medium-high heat, stir until aromatic. Add in the shrimps and the seasoning mixture. Saute the shrimps until slightly golden brown or caramelized at the edges. Remove from heat and set aside.

 

For the garlic noodles:

1. 1 lb of egg noodles or spaghetti noodles

2. 1-2 bags of Japanese beech mushrooms or King oyster mushrooms

3. 1 stick of butter (plus 1 tbsp for the mushrooms)

4. 5-6 cloves of garlic (minced, save some for the mushrooms)

5. 1 tbsp of soy sauce (I used Maggi)

6. 1 tbsp of oyster sauce

7. 1 tbsp of fish sauce

8. 1 tsp of sweet soy sauce

9. 6-7 tbsp of brown sugar

10. 2/3 cup of grated Parmesan cheese

In a large stock pot, bring some water to boil and cook the noodle according to the instruction (pay close attention, not to overcooked the noodles). Rinse, drain and set aside until needed.

In a small sauce pan, add the stick of butter and minced garlic. Stir until aromatic under medium heat. Add in all the sauce ingredients plus sugar and bring to boil for one minute then turn off the heat.

In a large wok, add 1 tbsp of butter and 1 tsp of garlic.  Stir until slightly brown, then toss in the mushrooms. Season the mushrooms with 1 tsp of the garlic butter sauce above. Saute the mushrooms until all the liquids have evaporated and the mushrooms turn caramelized. Add in the cooked noodles and the garlic butter sauce. Mix thoroughly to combine, drizzle the sauce in little by little to adjust the taste accordingly. Sprinkle in the cheese and mix well to combine.

Transfer the noodles onto a serving plate, top it off with the shrimps and some chopped green onions. Serve immediately. Enjoy!