White on Rice Couple Archives

When the cat’s away the mice will play. Or in this case, when Price is away, Nicole will eat garlic noodles. And Price was just in Vegas for a guys trip so I obviously made these!

Years ago I saw a post on White on Rice Couple for Garlic Butter Noodles. They were sharing a recipe they adapted from Jaden’s new The Steamy Kitchen Cookbook. Umm, big whoop! I’m Italian so I grew up on pasta with butter and a bit of garlic. Well, shutthefrontdoor this is totally different and amazing. I knew I would have to immediately make this recipe. The noodles, garlic, butter, some sugar, and fish sauce were all calling out to me.

I was hooked from the start. Price, not so much. So this is now a dish that I make when he is working late or away. When he works late the second he opens the door he exclaims ‘YOU MADE GARLIC NOODLES!!! NOOOOO!!!” Why does he protest so much? Because no matter how many times I brush my teeth I still stink of garlic. I don’t mind but I’m not on other end of it. So you have been warned, but I swear it is worth it.

The combination of the butter, garlic, and brown sugar is out of this world. The garlic is slowly cooked in the butter just enough to bring out the flavors. (Don’t burn it! If you do, start over!) Then when you add the brown sugar it becomes caramel-y with the butter. That alone is great but then you add the fish sauce and soy sauce and the whole thing get a 1-2 punch with umami flavors. The scallions are a nice touch for flavor and texture. I add the sambal bajak for some some heat and spice, which I can’t get enough of in this. The recipe is quick, addicting, and will be a favorite in no time!

Garlic Butter Noodles with Scallions and Sambal

serves 1

Ingredients

4-6 oz spaghetti pasta
3 garlic cloves, finely minced
2 tablespoons butter
2 tablespoons brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
1/4 cup chopped scallions
1-2 tablespoons of sambal bajak

Process

Bring water to a boil in a medium size pot. Cook the pasta until al dente. Before straining set aside a 1/4 cup of pasta water.
In the empty pot that you cooked the pasta in, melt the butter over medium- low heat. Add the garlic. Stir constantly to prevent the garlic from burning. Once the garlic is golden brown add the brown sugar in. Constantly mix the sugar until is starts to bubble. Add the fish sauce, soy sauce, and pasta water. Turn up the heat to cook until it just comes to a boil. Remove from the heat.
Add the pasta back to the pot with the scallions and mix until all the noodles are evenly coated. Enjoy with some sambal bajak (and a breath mint!)

What do you make when your significant other is away? Seafood? Wine and cereal? Dinner becomes eating cake while standing over the sink.

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Creamy Stove Top Mac and Cheese

From White On Rice Couple

Serves 4

1/2 pound of pasta- elbow or fusilli (I used fusilli)

2 cups of low fat milk (skim also works), you may need an additional 1/4 cup or so more for final cooking

1 tablespoon butter (optional) *I suggest truffle butter*

1/2 teaspoon mustard powder

1 teaspoon salt, plus additional to season to taste

dash of nutmeg

1 cup of grated cheese, you may combine cheese from cheddar, swiss, gouda, parmesan, asiago, jack, blue, etc. Just make sure to balance a hard cheese with a easy melting soft cheese

pepper to taste (black or white- depends on cheese and preference)

optional additions/toppings: tomatoes, Bacon, ham, chopped parsley, peas, steamed broccoli, breadcrumbs

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Quickly rinse the raw pasta in a colander, let drain

In a medium sized pot combine the milk, raw pasta, salt, butter, mustard powder, and nutmeg.

Using medium heat, slowly bring the milk to a simmer. You must stir the pasta frequently as it comes to a simmer- this prevents pasta from sticking to the bottom and together, and keeps the milk from burning on the bottom. Don’t leave the stove!

Once the milk is simmering, turn down the heat to LOW. The pasta will cook slowly in the milk (Don’t, be inpatient! If you have the heat on too high it will make the milk evaporate too quickly!)

Keep stirring frequently!

Cook for about 15-20 minutes, or until pasta is done and milk has been absorbed. If pasta is not done then add more milk/water un small amounts until pasta is cooked.

When pasta is ready stir in the shredded cheese.

Remove from heat and cover. Let it rest for 5 minutes- this allows the pasta to plump a bit and soak in excess milk.

Salt and Pepper to taste and Enjoy!!

*By the way, I threw some extra milk on top since we were not going to eat it right away. It would not normally be as milky as it was in the top picture*