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Vietnamese Garlic Butter Noodles are a quick 20-minuterecipe. The noodles are so delicious with thegarlic butter sauce– no one will guess how easy they are to make!
Two years ago, I tasted the famous garlic noodles featured at Crustacean in San Francisco (also served at Thanh Long and other An family restaurants). I still think about them often. Garlicky, buttery, they are some of thebestnoodles I’veevereaten.
Recently, I attempted to recreate therecipe. It’s fairly simple, with just a few basicingredients. The end result is very similar to the dish I remember.
I know this dish doesn’t look like much (and it’s not even supposed to have scallion, buts I wanted a little color), but the sauce really hits all thetasteelements, especially umami. The combination offresh garlic, savory buttery sauce, and noodles is so good.
The aroma is also intoxicating. The house smelled amazing after I made this and again after we reheated the leftovers.
Ingredients
- Egg noodles
- GratedParmesan cheese
- Unsalted butter
- Minced garliccloves
- Lowsodiumsoy sauce
- Granulated sugar
- Oyster sauce
- Fish sauce
The two main components, of course, are butter and garlic, which is why I think of this as garlic butter noodles rather than just garlic noodles.
I like to add chopped scallions as a garnish or you can addchopped parsley.
As Reader Lorri in the comments pointed out, I don’t actually recall Parmesan in the one I tried at the restaurant but several garlic butter noodlesrecipesI came across use it. It certainly doesn’t hurt therecipe, but you can go either way and it stilltastesgood.
How to Make Garlic Noodles
Boilthe noodles in alarge potfollowingpackage instructions,drainthem, and place them in a largebowl.
Melt the butter in a small saucepan. Once it begins to bubble, add the garlic andstiruntil the garlic is fragrant.
Add the soy sauce, sugar, oyster sauce, and fish sauce, and then pour the garlic sauce over the noodles in thebowl.Tossto combine and then add the cheese andtossagain.
Add the chopped scallions, if using, and serve the garlic noodles while they’re hot.
One new thing I learned about myself while taking pictures of this dish: I cannot for the life of me, pick noodles up with chopsticks using my left hand.
I grew up using chopsticks (I’m right-handed), and I can clumsily hold a fork and spoon with my left hand, and even scribble a little writing with my left hand. But trying to use chopsticks with my left hand was impossible.
Since I use my right hand to hold my camera, I had to attempt to use my left hand to hold the noodles. But it just wasn’t happening. I even tried picking up the noodles first with my right hand and then switching to my left, but the noodles would sadly slide off before I could even take a picture. I finally somehow managed one decent shot.
While this is definitely not arecipeto be eaten often, it does make for an indulgent meal. I love theflavorin thisgarlic butter noodles recipeand I’m so excited to be able to recreate this dish!
MoreRecipesto Try
- ShrimpSpring Rolls
- Chop Suey
- GarlicMushrooms
- BroccoliStirFry
- GarlicBeef
Garlic Butter Noodles
Servings: 4
Prep Time: 15 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 20 minutes minutes
Course: Main Dishes
Cuisine: Vietnamese
I once had the famous Vietnamese-style garlic noodles featured at Crustacean in San Francisco and they were some of the best noodles I've ever eaten. I've since started making them at home and my version is very similar to the one I had at the restaurant. They are delicious!
5 from 1 vote
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Ingredients
- 1 lb egg noodles
- 2 tbsp grated Parmesan cheese optional
- 4 oz unsalted butter
- 3 tbsp minced garlic
- 1 tbsp low sodium soy sauce
- 1 tbsp granulated white sugar
- 1 tbsp oyster sauce
- 2 tbsp fish sauce
Instructions
Boil egg noodles in a pot until they are just cooked and still al dente. Drain out water and set noodles aside.
In a small saucepan, add butter and heat on low heat until completely melted and it begins to bubble. Add garlic and gently stir, cooking a few minutes in the butter mixture until the aroma of the garlic is brought out (I stirred on low boiling heat for about 2-3 minutes). Careful to not let the garlic burn or brown. Add in remaining ingredients, except cheese, and stir until everything is thoroughly combined. Turn off heat.
Transfer noodles to a large bowl. Pour in garlic sauce and toss noodles in sauce. If using, add in cheese and toss again. (As Reader Lorri in the comments pointed out, I don't actually recall Parmesan in the one I tried at the restaurant but several recipes I came across use it. It certainly doesn't hurt the recipe, but you can go either way and it still tastes good.) If desired, top with fresh chopped scallions. Serve immediately.
Notes
Adapted from Rasa Malaysia
Nutrition
Calories: 339kcal, Carbohydrates: 43.6g, Protein: 9.2g, Fat: 14.4g, Saturated Fat: 8g, Sodium: 513.9mg, Fiber: 2g, Sugar: 2.8g, NET CARBS: 42
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
