I went to a small teppanyaki place called Tetsuyaki in the Mt. Fuji area and had the best garlic fried noodles. Ever since I returned from my trip I’ve been trying to recreate it but haven’t succeeded. Does anyone have any advice or recipes I can follow to recreate the dish? I miss it so much and have been craving it!
by Mangoinator
3 Comments
I dunno anything about that restaurant, but one thing for certain I do know is add a shit ton and I mean a SHIT TON of garlic in to recreate restaurant garlic taste
I love garlic noodle’s! 😍
Googling both in English and in Japanese (with Translate), I found no direct copycat recipe for this restaurant in particular, but some common themes:
1. Soy sauce, oyster sauce, AND fish sauce. With lots and lots of garlic.
2. No consistency in the amount, or measurements, relative to the amount of pasta.
3. I think some of these chefs really just wanted to make butter noodles.
But if I were to try reproducing based on the description and photo, I’d skip the butter, this being a teppanyaki place and the photo not suggesting a creamy dish. And use sesame oil instead.
All those sauces as the source of umami flavor would produce a dish darker in color, and probably not reproduce the flavor from this restaurant, so I’d start off 6 ounces of dry pasta in water, while sautéing 8 cloves of minced garlic in sesame oil in the pan. Then transfer the pasta to the pan before it’s al dente, with a little of the pasta water, adding dashi stock.
And then add the cabbage and some crispy fried garlic, saving a little bit of the latter to garnish. Only then, adding a little bit at a time of soy sauce, oyster sauce, or fish sauce, to avoid overdoing it, while the noodles finish cooking.
The lemon might be more integral than just as a garnish. There could be a twist of it in there already, so I’d be sure to have a slice ready, as in the photo, to add a little brightness to the dish.