San Francisco–style Garlic Noodles

Let's Cook

1. Step 1.

   Microwave butter, covered, in 1-cup liquid measuring cup at 50 percent power until melted, 1 to 2 minutes. Let sit until whey and yellow butterfat separate, 3 to 5 minutes.

2. Step 2.

   Combine garlic powder and 1 1/2 teaspoons water in small bowl and stir until smooth paste forms. Stir in additional 1 1/2 teaspoons water and set aside.

3. Step 3.

   Crumble Parmesan into approximately 1/4-inch pieces; set aside.

4. Step 4.

   Bring 4 quarts water to boil in large pot.

5. Step 5.

   While water comes to boil, transfer 3 tablespoons butterfat to 12-inch skillet (it’s OK if a small amount of whey ends up in skillet). Add 4 teaspoons garlic and salt and cook over medium-low heat, stirring occasionally, until garlic is pale golden brown, 7 to 10 minutes. Add remaining 1 teaspoon garlic, stir well, and remove skillet from heat.

6. Step 6.

   When water comes to boil, add noodles. Reduce heat to maintain very gentle simmer; cook, stirring occasionally, until almost tender (center of noodles should be firm with slightly opaque dot), 5 to 7 minutes. Drain well.

7. Step 7.

   Add noodles and Maggi to skillet. Cook over medium-high heat, tossing with tongs, until Maggi is absorbed and any large garlic clumps are broken up, about 30 seconds.

8. Step 8.

   Add scallions, sugar, remaining 5 tablespoons butter (whey and butterfat), and garlic powder mixture and toss until well combined, about 30 seconds. Off heat, season with pepper to taste.

9. Step 9.

   Add 2 tablespoons Parmesan and toss to combine. Serve immediately, passing remaining Parmesan separately.