Vietnamese Garlic Noodles
Vietnamese Garlic Noodles
Ingredients
For the Sauce
- 1/4 cup oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon light brown sugar, packed
- 1 teaspoon Maggi seasoning
For the Noodles
- 12 ounces low mein egg noodles, or spaghetti noodles
Other Ingredients
- 1/2 cup unsalted butter
- 6 garlic, cloves, minced
- 1/2 cup scallions, chopped, green and white parts
- 1/4 cup Parmesan cheese, grated, plus more for topping
- 2 tablespoons crispy fried garlic chips, for topping, optional
Instructions
- 1
In a medium bowl, whisk together the oyster sauce, soy sauce, fish sauce, light brown sugar, and Maggi seasoning until the sugar is fully dissolved and the sauce is well combined. Set aside.
⏱️ 3 min
- 2
Bring a large pot of salted water to a rolling boil. Add the low mein egg noodles (or spaghetti) and cook according to package directions until tender but still al dente. Drain the noodles thoroughly and set aside.
⏱️ 8 min
- 3
In a large skillet or wok, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 2-3 minutes, stirring frequently, until the garlic is fragrant and turns a light golden color. Be careful not to burn it.
⏱️ 3 min
- 4
Add the cooked and drained noodles to the skillet with the garlic butter. Pour the prepared sauce over the noodles. Using tongs, toss and stir everything together vigorously until every strand of noodle is glossy and thoroughly coated with the sauce.
⏱️ 3 min
- 5
Sprinkle the chopped scallions and 1/4 cup of grated Parmesan cheese over the noodles. Toss again to combine, ensuring the scallions and cheese are evenly distributed.
⏱️ 2 min
- 6
Pile the Vietnamese Garlic Noodles high into serving bowls. Top with an additional dash of grated Parmesan cheese and crispy fried garlic chips, if using. Serve immediately and enjoy the rich, savory, and addictive flavors.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Garlic Noodles
For the Sauce
- 1/4 cup oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon light brown sugar, packed
- 1 teaspoon Maggi seasoning
For the Noodles
- 12 ounces low mein egg noodles, or spaghetti noodles
Other Ingredients
- 1/2 cup unsalted butter
- 6 garlic, cloves, minced
- 1/2 cup scallions, chopped, green and white parts
- 1/4 cup Parmesan cheese, grated, plus more for topping
- 2 tablespoons crispy fried garlic chips, for topping, optional
Instructions
- 1
In a medium bowl, whisk together the oyster sauce, soy sauce, fish sauce, light brown sugar, and Maggi seasoning until the sugar is fully dissolved and the sauce is well combined. Set aside.
⏱️ 3 min - 2
Bring a large pot of salted water to a rolling boil. Add the low mein egg noodles (or spaghetti) and cook according to package directions until tender but still al dente. Drain the noodles thoroughly and set aside.
⏱️ 8 min - 3
In a large skillet or wok, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 2-3 minutes, stirring frequently, until the garlic is fragrant and turns a light golden color. Be careful not to burn it.
⏱️ 3 min - 4
Add the cooked and drained noodles to the skillet with the garlic butter. Pour the prepared sauce over the noodles. Using tongs, toss and stir everything together vigorously until every strand of noodle is glossy and thoroughly coated with the sauce.
⏱️ 3 min - 5
Sprinkle the chopped scallions and 1/4 cup of grated Parmesan cheese over the noodles. Toss again to combine, ensuring the scallions and cheese are evenly distributed.
⏱️ 2 min - 6
Pile the Vietnamese Garlic Noodles high into serving bowls. Top with an additional dash of grated Parmesan cheese and crispy fried garlic chips, if using. Serve immediately and enjoy the rich, savory, and addictive flavors.
⏱️ 1 min