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1
Bring a large stockpot of water to a boil.
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2
In a wok or deep, heavy saucepan, heat about 3 inches of peanut oil.
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3
(The oil must be very hot, about 375 degrees F.)
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4
Make the sauce: In a large skillet or saute pan, heat the 2 tablespoons of peanut oil.
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5
Over medium-high heat, saute the garlic just until golden, 2 to 3 minutes.
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6
Stir in the sugar and continue to saute until the garlic begins to caramelize, 1 or 2 minutes longer.
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7
Deglaze the pan with the rice wine, rice wine vinegar, and soy sauce.
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8
Add the carrots, haricots verts, and 2 ounces of the green onion, reserving 1 ounce as garnish.
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9
Stir in the chili sauce and continue to cook until the sauce is reduced by half.
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10
Meanwhile, add salt to the boiling water and cook the noodles until they are al dente.
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11
Drain the noodles well and stir them into the sauce until they are well coated.
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12
Season the shrimp or calamari with salt and pepper and toss with the flour to coat lightly.
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13
Deep-fry the shrimp or calamari in small batches until golden, 1 or 2 minutes.
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14
(The easiest way to do this is to use a fine-mesh basket or strainer.
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15
Place the shrimp or calamari in the basket and gently ease the basket into the oil.)
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16
Drain on clean paper towels.
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17
To serve, divide the noodles and vegetables among 4 large warm plates.
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18
Arrange the shrimp or calamari over and around each portion and garnish with the remaining green onions.
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19
Drizzle a little sesame oil over the noodles and serve immediately.
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20
Prepare an ice bath.
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21
Separate the garlic into cloves and remove the ends of each clove.
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22
Fill a small saucepan with water.
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23
Salt lightly and bring to a boil.
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24
Carefully drop the whole cloves into the water and blanch for 30 seconds.
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25
Remove with a slotted spoon and immediately plunge into the ice water to stop the cooking process.
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26
Repeat the process.
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27
Drain the garlic and dry it well.
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28
The peels should slip off easily.
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29
Cut the garlic into slices and use as needed.
