Main ingredients 🥩
Instant ramen noodlesBreadcrumbsGarlicOlive oilAnchovyWhole black pepperScallionsCrushed pepperParmesan cheeseButter
Striker Chef's Garlic Crumble Anchovy Stir-fried Noodles
A crispy garlic crumble anchovy stir-fried noodle dish, reborn with a sophisticated wine bar style using leftover instant ramen noodles.
🙋 Recommended for
- ⭐ Those who want to make a unique, sophisticated dish using leftover instant ramen noodles.
- ⭐ Those who enjoy the deep umami flavor of anchovies and oil-based pasta dishes.
- ⭐ Those who need a simple yet impressive wine pairing or a solo dining option.
Ingredients needed 🛒1 servings
- 1 packet instant ramen noodles
- 3 tbsp breadcrumbs
- 1 tbsp minced garlic
- 5 cloves sliced garlic
- 3 anchovy fillets
- 3 scallions
- 10 whole black peppercorns
- Olive oil, enough to coat
- A pinch of crushed pepper
- A little grated Parmesan cheese
- 1 knob of butter
Recipe 🍳
- Heat olive oil in a pan over low heat. Add minced garlic and sauté until fragrant. Once lightly browned, add breadcrumbs and toast together to create a savory garlic crumble. Set aside.
- Slice the garlic cloves uniformly. Lightly crush the whole peppercorns with the back of a knife. Lightly chop the anchovy fillets. Chop the scallions, separating the white and green parts. (Score the white parts to help them cook evenly).
- Add enough olive oil to coat the pan. Sauté the sliced garlic until golden brown. Add the crushed peppercorns and the white parts of the scallions and sauté until fragrant.
- Once the scallion whites are wilted, add crushed pepper and stir-fry briefly. Turn off the heat temporarily.
- Boil water and cook the ramen noodles until they are just loosened, not fully cooked. Drain, reserving the noodle water.
- Turn the heat back on in the pan. Add the anchovies and stir-fry. Add the cooked noodles and stir-fry together for 1 minute.
- Gradually add reserved noodle water while shaking the pan to emulsify the oil and water, creating a sauce. Add grated Parmesan cheese for seasoning.
- Turn off the heat completely. Add a knob of cold butter and stir until it melts from the residual heat, thickening the sauce.
- Serve the noodles in a bowl, pour over the sauce, and garnish with the green parts of the scallions, grated Parmesan cheese, and a generous amount of the prepared garlic crumble.
- Toast minced garlic and breadcrumbs in olive oil to make garlic crumble.
- Prepare garlic, whole pepper, anchovies, and scallions by slicing and chopping.
- Sauté sliced garlic, whole pepper, white scallion parts, and crushed pepper in olive oil to create an infused oil.
- Boil ramen noodles briefly, drain, and reserve noodle water.
- Stir-fry anchovies and noodles in the infused oil, then add noodle water to emulsify the sauce.
- Turn off heat, add butter to thicken, then top with green scallions and garlic crumble.
Cooking tips 💡
- When making garlic crumble, use low heat to gently toast the breadcrumbs and garlic. High heat can easily burn them, preventing even crispiness.
- Adding cold butter off the heat at the end helps emulsify the sauce, preventing oil and water separation and creating a sauce that clings beautifully to the noodles.
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