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Garlic and Black Pepper Noodles with Shrimp and Chives
The popular, deliciously buttery, umami-packed garlic noodles served at the An family’s Vietnamese restaurants in Northern and Southern California inspired this quick-cooking recipe. Lots of black pepper lends an undercurrent of spiciness and piney notes and plump, briny-sweet shrimp turn the noodles into a main. We call for non-instant dried ramen, lo mein or other wheat-based noodles with a thickness similar to spaghetti. Avoid rice noodles, however—some of the cooking water is stirred into the sauce, and the starch from rice noodles becomes more slimy than silky. Small shrimp, 51/60 per pound, work best here as they integrate nicely with the noodles. Fresh chives or scallion greens add a pop of color and freshness, balancing the richness of the dish.
4
Servings
30 minutes
Ingredients
-
10
ounces dried non-instant ramen or other round Asian wheat noodles (see headnote)
-
6
tablespoons salted butter, cut into 1-tablespoon pieces, divided
Directions
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01In a Dutch oven over high, bring 4 quarts water to a boil. Add the noodles, then cook, stirring occasionally, until tender. Reserve 1 cup of the cooking water, then drain in a colander. Rinse under cold water, then drain again; set aside.
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