GARLIC NOODLES

Cook the pasta in unsalted water per package instructions (the next part will make it salty enough) and drain and reserve. Good to mix some neutral oil on the reserved noodles so they don’t stick while you get to the next part. No need to reserve any pasta water for this recipe. 

While the pasta is cooking of after, slice all your garlic. Jarlic is not a suitable alternative. Unpeeled garlic is fine, but with how much garlic I use, I'd start pulling my hair out peeling.  

You can use the same pot (ideally non-stick - why do more dishes?) to fry the garlic on medium heat in 1/2 cup of neutral oil (extra virgin olive oil might taste too strong). When the garlic just starts to turn pale gold, stir in brown sugar. Let the mixture caramelize for maybe a minute and then deglaze by pouring in fish sauce (I like three crabs brand best). Stir it all together for like a minute and then turn off the heat. 

Dump in the pasta and mix well to coat each noodle. Garnish with something green and some fresh cracked pepper! Bone apple teeth!