Ohhh my gosh, you guys. I truly believe I was asian in my past life. I’m addicted to anything Asian-garlicy-dumpling-noodle, you name it! I was first introduced to the “World Famous Garlic noodles” an AnQi, a wonderful Asian inspired Crustacean House in Costa Mesa, California. They are SO garlicy and buttery… oh my!! I get them ever time. It’s hard to justify because literally it looks like just a small bowl of garlic, butter, and spaghetti… but somehow it just sticks to your ribs!
This past year I’ve been having late-night Yard House dates with my darling SuperStar Gojko! He’s a Serbian Prince to say the least. He’s Survived 2 wars, 76 days of bombing, moved to America with 2 suitcases and $200 in his pocket. He always tells me “Bibi, (that’s what he calls me, lol) If i can survive THAT! I can survive anything!!!” And he’s right! I always think of that when my day feels rough. Is this really anything i should be worked up about?
Spotify & Soundcloud search for “Sex on the ceiling” & “Luxury”
Anyways- the extra pounds i’ve gained is thanks to him! We stop at Yard-House for one Old43 cocktail, and happy hour appetizers after our shift (this happens like 2-3 times a week smh). Low and behold… the garlic noodles reappear. But this time “SHIITAKE GARLIC NOODLES” Even better!!! its like crack in a bowl, swimming in a delicious buttery sauce and covered with shiitake mushrooms, Gojko’s favorite!!
I have an obsession with things i love to eat, the thought of not being able to recreate it kills me! So, here you have it, my trial and errors lead to your happy bellies.
Shiitake Garlic Noodles:
8oz dry spaghetti
2 tbsp extra virgin olive oil (split)
8-10 oz mushrooms (You can use any mushroom, A combo would be perfect! 4 oz shiitake, cleaned and sliced thin, and 4 oz beech mushrooms, cleaned and cut from base)
Garlic butter sauce:
3 Tbsp butter
1 Tbsp minced shallot
2-3 garlic gloves (I use 3 because i literally have garlic running through my veins lol but cut back if you’re not as bold)
1/4 cup Mirin
1/2 cup Chicken or beef broth
2 Tbsp low sodium soy sauce
Salt & pepper to taste
Grated Parmesan & Chives as garnish.
1. Bring a large pot of salted water to a boil. SALTED water, y’all… salt it.
2. Cook spaghetti according to package, about 6-7 minutes or until al dente. Drain pasta and set aside.
3.Place a skillet over medium heat and heat 1 Tbsp olive oil. Once skillet is hot add the mushrooms and sauté until golden brown, 2-3 minutes. Lightly season with salt and pepper and continue cooking for a few minutes. Remove mushrooms from pan and set aside for later.
4. In the same pan, saute shallots and garlic in 1 Tbsp olive oil until fragrant, don’t let them burn! deglaze pan with Mirin and cook until the pan is almost dry.
5. Add broth and soy sauce, and continue to cook until the sauce has reduced by 1/2
6. Turn the heat off, Stir in butter one tablespoon at a time, add mushrooms and add spaghetti. Toss to coat, garnish with parmesan cheese and chives..
let the drooling begin
From my hungry belly to yours, until we eat again.