I Was Making This Recipe All Wrong! Bay Area Style Garlic Noodles

Ingredients

• 1 lb Large Shrimp, peeled and deveined (rinsed, patted dry)
• 8 oz Thin Egg Noodles (or spaghetti, broken in half)
• 6 cloves Fresh Garlic Cloves (minced)
• 1 head Whole Garlic Head (roasted, skins removed)
• 3 tbsp Unsalted Butter (softened, divided)
• 2 tbsp Avocado Oil (or olive oil)
• 4 stalks Green Onions (white and green parts, roughly chopped)
• 1 tbsp Oyster Sauce (low‑sodium if available)
• 1/4 cup Low‑Sodium Soy Sauce (60 ml)
• 1/2 tsp Chicken Bouillon Powder (for umami boost)
• 1 tsp Sesame Oil (to finish sauce)
• 1 pinch Red Pepper Flakes (adjust to heat preference)
• 1/4 cup Parmesan Cheese, grated (freshly grated)
• to taste Salt (use sparingly because sauce is salty)
• to taste Black Pepper (freshly ground)
• 1 tbsp Chives or extra Green Onion (for garnish)

Instructions

1. Roast the Garlic

   Trim the top off a whole garlic head, drizzle with a little oil, sprinkle with all‑purpose seasoning, wrap tightly in foil, and place on a baking sheet. Roast in a pre‑heated oven at 400°F for about 40 minutes until soft and caramelized.

   Time: PT40M

   Temperature: 400°F

2. Prepare Ingredients

   While the garlic roasts, mince the fresh garlic cloves, roughly chop the white and green parts of the green onions, and set aside. Measure out oyster sauce, soy sauce, chicken bouillon, sesame oil, red pepper flakes, and grated Parmesan.

   Time: PT10M

3. Season and Cook Shrimp

   Pat the thawed shrimp dry, season lightly with salt and pepper (or low‑sodium all‑purpose seasoning). In the large skillet over medium heat, melt 2 Tbsp butter with 1 Tbsp avocado oil. Add the shrimp and sauté 2‑3 minutes per side until pink and just cooked through. Remove shrimp and set aside.

   Time: PT5M

   Temperature: medium heat

4. Sauté Garlic and Onions

   In the same skillet, add the roasted garlic (smashed with a spatula) and the minced fresh garlic. Cook over medium‑low heat, stirring constantly, just until fragrant (about 30 seconds). Add the chopped green onion whites and continue to sauté for another minute, being careful not to burn the garlic.

   Time: PT2M

   Temperature: medium‑low heat

5. Build the Sauce

   Stir in 1 Tbsp oyster sauce, 1/4 cup low‑sodium soy sauce, 1/2 tsp chicken bouillon powder, 1 tsp sesame oil, and a pinch of red pepper flakes. Mix well and let the sauce simmer for 1‑2 minutes.

   Time: PT2M

   Temperature: medium heat

6. Cook Noodles

   Bring a large pot of salted water to a boil. Add the thin egg noodles and cook until al dente according to package directions (usually 6‑8 minutes). Reserve 1/4 cup of the hot pasta water, then drain the noodles.

   Time: PT10M

   Temperature: boiling

7. Combine Noodles and Sauce

   Add the drained noodles to the skillet with the sauce. Toss to coat, adding reserved pasta water a little at a time (up to 1/2 cup) until the sauce reaches a silky consistency that lightly clings to the noodles.

   Time: PT3M

   Temperature: medium heat

8. Finish with Shrimp and Parmesan

   Return the cooked shrimp (and any juices) to the skillet. Toss everything together for another minute. Sprinkle the grated Parmesan over the top and give a final quick toss.

   Time: PT2M

   Temperature: medium heat

9. Plate and Garnish

   Transfer the noodles to a serving platter or individual bowls. Garnish with a drizzle of extra sesame oil, a pinch of red pepper flakes, and chopped chives or green onion tops. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g