When we were on Maui, I took a surfing lesson, and afterwards I was so supremely famished that we walked to a nearby spot for lunch called Three’s Bar & Grill. There we shared a plate of kahlua pork nachos and garlic fried Iwamoto noodles. Ever since then, we have been hooked, Jim has started using chopsticks, and I have attempted to recreate them every day for lunch.
These garlic fried noodles are so special and simple, I just have to share them with you. I hope one bite takes you all the way to Maui.
Iwamoto noodles
Sadly, unless you live on Maui, you cannot easily obtain the firm and chewy delight that is Iwamoto noodles. If you have an Asian grocery store, I’d try out some of the lo mein or chow mein noodles. Thick and chewy is the texture you’re after.
For me, I have found success with the Lotus Foods brand of ramen noodles that are made from brown rice and millet (2 grams of fiber per noodle pack!) And while it’s not the same as our beloved Maui noodles, it’s still delectable and accessible (I got a 12 pack at Costco).
This noodle dish comes together really quickly. Essentially, you heat up vegetable oil with a touch of sesame seed oil and fry garlic in it until the garlic is golden. Toss in a little red pepper flakes and it’s the same start as aglio e olio. We’re making Italian Japanese food!
Then comes the glorious part. Squeeze into the pan tomato paste and break it up so the oil turns reddish orange. Add a few dashes of Worcestershire and soy sauce and a healthy few shakes of everything bagel seasoning. Stir, stir, stir and toss in the cooked noodles.
Chives or green onions, a soft poached egg, and peanuts garnish these noodles to a whole new level. I poach the egg in the same water I boiled the noodles in. These Hawaiian garlic fried noodles have quickly become a staple in our house and I hope you enjoy them!
Maui Garlic Fried Noodles
Ingredients
- 5 oz Ramen noodles (dry) about two packs
- 3 tbsp Vegetable oil
- 1 tbsp Sesame seed oil
- 8 cloves Garlic, minced
- 1/8 tsp Red pepper flakes
- 1 tbsp Tomato pastee
- 1/4 tsp Everything bagel seasoning
- 3-4 dashes Worcestershire sauce
- 1 tsp Soy sauce
- 2 Eggs
- 2 tbsp Chives or scallions, chopped
- 1/4 cup Peanuts for garnish
Instructions
- In a medium pot, bring some water to a boil and drop in the ramen noodles. Cook until tender, about 5 minutes.
- While ramen is cooking, in a large skillet heat up the vegetable and sesame seed oil. When oil is shimmering, drop in the minced garlic. Stir fry until the garlic is golden.
- Sprinkle in the red pepper flakes and stir. Quickly squeeze in the tomato paste and break it up with a wooden spoon so that it melts into the oil and turns it orange.
- Once the tomato paste has melted, add in the everything bagel seasoning, the Worcestershire sauce, and soy sauce. Stir quickly to not burn the seeds and then lower the heat.
- The ramen should be done at this point and you can use tongs to transfer it to the skillet to coat it in the sauce. Toss in the sauce and turn off the heat.
- In the same pot the noodles were cooked in, crack two eggs in and poach for 4-5 minutes, or until cooked medium. Scoop out and place over noodles.
- Sprinkle with chives/green onions and peanuts and serve.
Like this? Try these!
