Fried Garlic Noodles

Simple and flavorful, fried noodles seasoned with shoyu is one of those more-than-a-snack, not-quite-a-meal foods you find all over Hawai‘i. On the Big Island they sell it at okazuya, on Oahu it’s sold from the famed “manapua man” trucks, on Maui you can find it at swap meets and farmers’ markets.

The version I serve at my restaurants takes that salty fried base and adds three dimensions of garlicky flavor: fresh garlic, fried garlic, and garlic-infused oil, boosted with a sprinkle of umami-rich dashi powder. Extremely customizable, these noodles can be eaten several ways: on their own, as a seasoned base for dishes like Chop Steak, fried cutlets, or Tin Roof Pork Belly, or combined with whatever stir-fry-friendly chopped meats (char siu, Spam, kamaboko, chicken) or vegetables (cabbage, carrots, onions, celery, bean sprouts) are on hand to make a fast weeknight meal.