HOG's garlic noodles

28 oz Chinese egg noodles
14 ounces per package
1 tbsp avocado oil
6 tbsp butter
7 cloves garlic
1 1/2 tbsp Maggi seasoning
2 1/4 tsp sugar
1/2 tsp salt
adjust to taste
1/2 tsp pepper
adjust to taste
1/2 cup Parmesan cheese
grated fine
1/4 cup Parmesan cheese
grated fine
One of our clients, Hands on Gourmet (HOG), served these noodles (along with crab!) at a holiday lunch in 2013. We then made these noodles the following year for our New Year's Eve dinner. The recipe is adapted from HOG's recipe ... we've just updated the proportions of the recipe to scale with the quantity of egg noodles available at our local Asian market.
Fill the dutch oven with water and bring to a boil.
While waiting for the water to come to a boil, set up your mise en place. Once the noodles finish cooking and draining, the rest of the recipe moves quickly, so pull out the butter, mince the garlic, and measure out the sauce components or at least have them within reach. Make sure that your colander is handy.
Add the noodles to the boiling water and cook for about 2 minutes until heated through and al dente. Be sure not to overcook.
Drain the noodles thoroughly. Toss the noodles with avocado oil if you don't plan to pan fry them immediately.
Rinse out the dutch oven and wipe it down. Preheat the dutch oven over medium heat.
Melt the butter in the dutch oven then add the garlic and sauté until softened and aromatic but not browned.
Add the noodles and sauté for about 1 minute.
Add Maggi, sugar, salt and pepper. Make sure to mix thoroughly with salad tossers until noodles are evenly coated with the seasoning.
Transfer noodles to serving bowl, toss with Parmesan cheese.
Garnish with the rest of the Parmesan cheese. Serve immediately.