Garlic Butter Rice Noodles
A cozy and addictive dish that combines the garlicky goodness of Filipino-style fried rice with noodles, perfect for using up leftover rice.
Servings: 4 servings
Calories: 400kcal
Ingredients
For the Rice and Noodles
- 3 to 4 cups day old rice Use less if you want more noodles than rice.
- 200 to 250 grams rice noodles Or any noodles you prefer.
- 8 to 10 cloves garlic, finely chopped Yes, a lot!
- 3 to 4 tablespoons butter Adds richness and flavor.
- 1 to 2 tablespoons neutral oil Helps keep butter from burning.
- Salt to taste Adjust according to preference.
- Optional: a pinch of pepper, chopped scallions, calamansi or lemon wedges For extra flavor.
- 1 to 2 teaspoons soy sauce or patis Only if you want a deeper and saltier flavor.
Instructions
Preparation
- Cook your rice noodles based on the package directions. Drain, rinse quickly if needed, then toss with a small amount of oil to prevent sticking. Set aside.
Cooking
- Heat a large pan on medium. Add neutral oil and then chopped garlic. Stir constantly until garlic is lightly golden.
- Once garlic is lightly golden, add butter. Let it melt and bubble for a few seconds.
- Add the cold rice, tossing and pressing to break clumps. Season with salt and keep stirring until garlic is evenly distributed.
- Add your cooked noodles to the pan and toss everything together. If it feels dry, add a small knob of butter or a tablespoon of water. Taste and adjust salt.
- Serve topped with scallions and calamansi or lemon wedges. A fried egg on top is a great addition.
Notes
This dish can be made ahead of time, but is best fresh. Remember to keep the heat medium to prevent the garlic from burning.