When the pandemic hit, I, like many others, struggled to adjust to life confined between the walls of my home and scrambled to find comfort from things that could be done in the limited space that I had. One of those things was learning how to cook. At first, I had trouble finding a dish to start with, since cooking seemed very daunting to me. Then I realized, what better food to make than noodles? Noodles were the perfect first dish for me to learn, not only because they are delicious, but also because they pay homage to my family’s history. My grandfather is from Shandong, China, where noodles and other grain and wheat products are the basis of every meal, and his homemade noodles, pork buns, and dumplings are some of the best foods I’ve eaten since childhood. Once I settled on making noodles, I was able to narrow down my choice to Asian garlic noodles for two main reasons: family and ingredients. I picked this specific dish because of its simple ingredients, specifically garlic and green scallions, which are found in every Asian household. These same simple ingredients are present in practically everything my grandmother cooks, which is why the dish is very personal to me and reminds me of her. Additionally, this dish is so elegant in the way it captures the most basic yet timeless of Chinese ingredients and creates a delicious meal from them.
Asian garlic noodles highlight the classic ingredient, garlic, an essential component of both my quarantine comfort food and Chinese cuisine, which has both a long history and a long list of health benefits.

Asian garlic noodles are a unique fusion dish of traditional Chinese ingredients coupled with Italian pasta. Italian pasta is used in this dish amid Asian ingredients and sauces because it is usually firmer and able to absorb more flavor and fragrance without breaking apart compared to the noodles common in China. The sauce, comprised mainly of soy sauce with a little bit of sugar, complements the pungent garlic flavor well and coats the pasta with a smooth and comfortable taste that is familiar to anyone who has eaten Chinese cuisine. The key aspect of this dish that makes it so addicting is the appetizing aroma of garlic infused in oil and butter, which then transfers into the pasta once it is tossed in. Therefore, it is safe to say that the main star of the dish is garlic, as the title may suggest.

Garlic has been used both in medicine and in food flavoring in a variety of countries as long as ancient medical texts have been recorded, including Egypt, India, Greece, Rome, and China. It is a healthy seasoning due to the fact that it is simultaneously highly nutritious and has minimal fat, carbohydrates, and calories. Biologically, it contains chemical compounds and enzymes that are beneficial to the body in an abundance of situations. Specifically, researchers at Emory’s own School of Medicine have performed studies that show diallyl trisulfide, a compound present in garlic oil, may prevent serious damage to the heart following a heart attack and may lower the risk of heart disease in general. Furthermore, studies suggest that garlic supplements may reduce the intensity of the common cold and decrease blood pressure in those who have hypertension. The other ingredients present in Asian garlic noodles also pose potential health benefits. Soy sauce contains rich flavor while containing less sodium than salt, and also has anti-allergenic properties. Meanwhile, green scallion is a rich source of fiber and contains a compound called allicin that may prevent the formation of cancer cells. The components of this dish, especially garlic, are not only simple and completely natural, but also healthy—perhaps this is why they are so prominent in Chinese food, a cuisine that blurs the line between food and medicine.

Asian garlic noodles that contain Italian pasta originated in the 1970s in San Francisco, when a small restaurant called Thanh Long claimed its noodle dish was made with a “secret ingredient” in a “Secret Kitchen.” Although this dish has not been around for too long, garlic has been around for many centuries. As mentioned before, garlic has been a classic ingredient with a long history in countries across Europe, the Middle East, and Asia, and its recorded use dates back to 6,000 years ago. In fact, both the Bible and the Qur’an mention it. Garlic originated in Central Asia and appeared in China during the Han Dynasty, at around 2000 BCE. According to historical texts, it was Zhang Qian, a Chinese diplomat, who aided in bringing wild garlic from Central Asia to China. From ancient China to the present day, garlic has been an important element of traditional Chinese medicine (TCM) as it is used to provide aid for a multitude of illnesses, including but not limited to poisoning, stomach bugs, and diarrhea. Specifically, TCM mentions that the “warmth” of garlic helps with stomach digestion and rids the body of harmful microorganisms. Another old yet still relevant antidote used to treat common colds in Chinese households is garlic wine, where garlic bulbs are soaked in rice wine. In addition to TCM, garlic was also part of the daily diet of the ancient Chinese and was commonly eaten with raw meat. Furthermore, it was used as a food preservative to store other ingredients and meat. Garlic is featured in dishes from all regions of China. Some tasty examples include Chinese eggplant (红烧茄子), Yangzhou fried rice (扬州炒饭) and Kung Pao Chicken (宫保鸡丁) from Sichuan. Garlic has always been a staple in Chinese cuisine long before Asian garlic noodles were invented.

As I cooked Asian garlic noodles in Atlanta, away from my family in Boston, the experience of making this dish helped me feel connected to them, much like it helped me connect to my grandparents when the world shut down a year ago. This was about the 7th time I’ve made Asian garlic noodles, so I’ve become relatively used to the steps and can almost make the dish without looking at the recipe, which I am proud of. This was also the first time I have gone out by myself to buy all the ingredients, and I was pleasantly surprised at how easy they all were to locate and once again marveled at how the simplest ingredients make the tastiest foods. My cooking journey overall has come a long way since the start of the pandemic, and this summer is the first time I am living and cooking by myself without a dining plan or family meals, so the cooking skills I have learned over the past year are being put to good use. I am grateful for this project as it has allowed me to explore the history of Chinese cuisine through one specific ingredient. I did not know that garlic had such a long history and so many health benefits, and learning this information has only made me want to eat it more. It’s always helpful to be informed about the ingredients I am putting into my body. Additionally, this project has also helped me analyze the importance of food, not only through the fact that it keeps me healthy, but also that it helps me stay connected to my family, especially while I’m away at college.