Oh my word, these are so good. We all devoured them tonight, and if there'd been more, we would have eaten them, too. My advice? Makes twice what the recipe calls for, because you'll want them.
This is my adaptation, based on what I had in the house. For the original recipe, go to the amazing Steamy Kitchen.
- half a package rice noodles
- 1/4 cup chopped scallions
- 5 roasted garlic cloves, finely minced
- 2 tablespoons brown sugar
- 1 teaspoon fish sauce
- 1 tablespoon oyster sauce
- 3-4 tablespoons butter
Fry the aromatics: In wok or large sauté pan, heat about 3 tablespoons butter over medium-low heat. Before the butter gets too hot, add the scallions and garlic. Fry until fragrant, but careful not to let it burn. Slowly frying on med-low heat will flavor the butter. Add brown sugar, fish sauce and oyster sauce. Stir.
Fry the noodles: Add the drained noodles. Fry for 2 minutes until the noodles are done.
