Garlic Noodles Recipe
Mì Xào Tỏi Vietnamese Garlic Noodles
Ingredients
Instructions
- Bring a medium-size pot of water to a boil
- Bring the pot to a boil
- Add noodles to the pot of boiling water
- Cook noodles until al dente(approximately 4 minutes)
- Reserve 1/2 cup noodle poaching liquid
- Drain noodles in a food colander
- Preheat a 10" frying pan (or cast iron dutch oven) on medium heat for 5 minutes
- Add ½ cup of the noodle poaching liquid and 5 cloves of Minced Garlic
- Once the water has reduced by 50%, Add 3 tbsp of butter.
- Stir vigorously.
- Once butter is completely melted, add 1 tsp of Organic Sugar, 1 tbsp of Fish Sauce, and 1 tbsp of Oyster Sauce.
- Stir vigorously.
- The butter sauce should thicken and look creamy.
- Add the blanched noodles.
- Mix and fold noodles into butter sauce for 3 minutes.
- Turn heat off.
- Season coarse black pepper.
- In a large pasta plate (or bowl) use kitchen tongs to gently lay the noodles down.
- Garnish noodles with sliced chives (or scallions)
- Serve.
Notes
- Use Zucchini Noodles for low carb version
- substitute Fish Sauce for Tamari [equal parts], and Oyster sauce for Hoisin sauce to make the dish vegan
- Samba and Sriracha makes great condiments for this dish
Hi there!
I’m Tu David Phu—a chef, storyteller, and proud Oakland native with a deep love for the flavors and traditions of Vietnamese cuisine. This space reflects everything I hold close: the roots that shaped me, the flavors that define me, and the stories I’m passionate about sharing.
From my mom’s apartment garden in Oakland to collaborating with kitchens, farmers, craftsmen, producers, scientists, and thought leaders around the world, everything here is a celebration of connection. As a Vietnamese-American shaped by Third Culture, my work honors tradition while embracing the influences of the communities that surround and inspire us.
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