Spanish Garlic Noodles | The Most Flavorful Noodles in the World
These Spanish Garlic Noodles are packed with so many great flavors, they´re easy to make and done in under 30 minutes. Serve them next to a Spanish salad for an incredible meal.
To make this dish, I used Spanish-style fideos. Which are pretty much small cut spaghetti noodles. But you can use any type of noodles you like. Though the liquid to pasta ratio might be different.
The beauty of this dish, is the one-pot method. Which means the noodles get cooked in the same pan as the garlic and seasonings. This keeps the starch from the noodles in the dish, which adds a beautiful rich flavor.
TIPS & TRICKS to Make this Recipe: At the end of the cooking stage, I added some grated Manchego Cheese over the noodles, and then mixed it all together. But you can use any cheese you like. I also used vegetable broth to cook the noodles, as it adds an incredible depth of flavor, however, you can also use water with a pinch of salt.
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Watch the Video Below on How to Make Spanish Garlic Noodles
Spanish Garlic Noodles
- 3 tbsp extra virgin olive oil 45 ml
- 1 head garlic
- 2 cups Spanish fideos ¨short thin pasta noodles¨ 200 grams
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 2 1/2 cups vegetable broth 600 ml
- 1/4 tsp saffron threads .17 grams
- 1/2 cup finely grated Manchego cheese 45 grams
- handful finely chopped parsley
- sea salt & black pepper
Add 2 1/2 cups vegetable broth into a sauce pan, along with 1/4 tsp saffron theads and heat with a medium-high heat
Meanwhile, heat a large fry pan with a medium heat and add in 3 tbsp extra virgin olive oil
While the olive oil is heating, grab 1 head of garlic, remove the skins from the cloves and chop the garlic into small pieces
After heating the olive oil for 3 minutes, add in the chopped garlic, mix with the olive oil so all the chopped garlic is coated in the olive oil, then add in 2 cups of Spanish fideos and mix together, cook for 3 to 4 minutes while mixing so the ingredients evenly sautee and they don´t brown to quickly
After 4 minutes, add in 1 tsp sweet smoked Spanish paprika and lightly season with sea salt & black pepper, mix together until well mixed, then slowly pour in the hot saffron infused vegetable broth into the pan, turn up the fire to a high heat, mix every 1 to 2 minutes so all the noodles are evenly cooked and they don´t stick to each other
After 5 to 6 minutes and most of the broth has been absorbed by the noodles, but there is still some broth left, place a lid on the pan and lower the fire to a low-medium heat
After simmering for about 4 minutes, remove the lid from the pan, there should be no broth left in the pan, remove the pan from the heat
Add 1/2 cup finely grated Manchego cheese and mix together until well combined
Add to serving dishes and sprinkle with finely chopped parsley, enjoy!
Get the Saffron Threads I used to make this recipe
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