Garlic Butter Noodles with Caramelized Shallots

Updated at: Sat, 23 Nov 2024 22:28:00 GMT

Step 1

Heat olive oil and butter in a medium stainless steel pan or Dutch Oven over medium heat. Add the thinly sliced shallots and a generous pinch of salt. Stir to combine

Step 2

Lower the heat to medium-low and cook for about 30 minutes, stirring occasionally, until deeply caramelized. Add a few splashes of water as needed if the shallots start to burn.

Step 3

Once caramelized, add the Sherry to deglaze the pan. Scrape up any stuck bits on the bottom of the pan with a wooden spoon.

Step 4

Meanwhile, melt the other 2 tbsp of butter in a wok or saucepan over medium heat. Add the garlic and red pepper flakes. Cook, stirring often, for about 2 minutes until the garlic is fragrant. Add the oyster sauce, soy sauce and fish sauce. Stir to combine with the garlic and cook for another minute.

Step 5

Bring 1.5 inches of water to a boil in a 12-inch skillet or sauté pan over high heat. Add the pasta, and cook about a minute less than package instructions. Stir occasionally so the pasta doesn’t stick together.

Step 6

Transfer the pasta directly to the garlic and sauce mixture, bringing any pasta water that comes along with it.

Step 7

Increase the heat to medium-high and add the grated cheese. Stir vigorously to form a creamy sauce. Add additional pasta water as needed to form the sauce.

Step 8

Mix in the prepared caramelized shallots until well combined. Serve right away with thinly sliced green onions and Homiah Sambal Chili Crunch.

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