2 Packages of 255g Egg noodles fresh (In refrigerated section "Buitoni Linguine")
4 cloves garlic, minced and pounded in a mortar and pestle into a rough paste (add more garlic if you like)
3 Tbsp unsalted butter
1 Tbsp olive oil
1 Tbsp oyster sauce
1 Tbsp soy sauce
1 Tbsp Fish sauce
1/2 Cup finely grated Parmesan cheese (use a micro plane)
1 green onion, chopped
1.25 LB Boneless skinless thigh meat
1 Tbsp olive oil
1/2 TSP Garlic Powder
1/2 TSP Onion Powder
1 TSP Oyster Sauce
1 TSP Fish Sauce
1 TSP Soy Sauce
Cut the chicken thigh meet in bit size chunks and trip the fat. In a large skillet under medium heat add olive oil and get oil hot. Add garlic powder and onion powder to the chicken. Add chicken to the skillet and start to brown the meat. Before the meat is fully cooked add Oyster Sauce, Fish Sauce, and Soy sauce and complete cooking the chicken. Take the chicken out of the skillet and let it rest. Keep the remaining juices in the skillet for the next step.
Start boiling water for noodles do not add any salt to the water as it will make this dish too salty.
Place the butter in the large skillet over medium heat and de-glaze the pan from the cooking of the chicken. Add olive oil and garlic to the skillet and cook, stirring, until fragrant but not browned, about 2 minutes. Add the oyster sauce, soy sauce, and fish and stir to combine.
If your noodles are not done yet, turn heat on skillet to low and wait for the noodles to be done, if the noodles are done go to the next step.
Using tongs, transfer the cooked noodles to the garlic sauce. Increase heat to high, add cheese and green onions, and stir and toss vigorously until the sauce is creamy and emulsified, about 30 seconds. If sauce looks too watery, let it keep reducing. If it looks greasy, splash some more pasta water into it and let it re-emulsify. Serve immediately.
Modified by: Joey Ramirez