I've been out of town for a week or so and just noticed the mini thread on garlic egg noodles below.
I used to cook at OneAsia when they were still open for business (pre 9/11) and will share Noraya and Peter's recipe for their delicious Garlic Egg Noodles with the chowhound members!
It's the recipe the SF Bay Guardian enjoyed so much when they came to review the restaurant last year.
1 lb fresh Chinese egg noodles
1 head garlic (chopped)
1 TBS salt (plus salt for boiling noodles)
1/4 LB Butter
4 TBS Sweet soy sauce (or soy sauce with sugar)
Fried Garlic (for garnish)
Drop the noodles into boiling salted water and cook until al dente. Drain and rinse well with cold water. Set aside to dry off.
Melt the butter in a large wok over high heat.
Add garlic, salt, and thinly sliced white portion of green onions. Toss until onions are slightly wilted and before the garlic starts to brown.
Add noodles and stir fry, coating completely with butter/garlic mixture.
When noodles are starting to get golden and crispy, toss well and add sweet soy sauce to the wok, tossing to cover noodles lightly. Add green tops of the onions at this point and lightly warm.
Plate, garnish with fried garlic bits, and serve!
The owner had these cute little stainless steel woks to serve them in, which you can find at The Wok Shop in Chinatown (or order online at www.wokshop.com)
(This was posted up top so people wouldn't overlook it... hopefully you Chows won't be too upset with me for "starting" this thread again.)