From San Francisco with Love: The Ultimate Vietnamese-American Garlic Noodles (Mì Xào Tỏi)
Details
A buttery, garlicky noodle dish that's become a modern Vietnamese-American classic.
Ingredients
Instructions
Cook the Noodles
Bring a large pot of water to a boil. Cook the noodles according to the package directions until al dente. Just before draining, reserve about ½ cup of the starchy noodle water. Drain the noodles and set them aside.
Sauté the Garlic
In a large wok or skillet, melt the butter over medium-low heat. Add the minced garlic and cook gently, stirring constantly, until it becomes fragrant and just begins to turn a light golden color. Be careful not to let it burn, or it will taste bitter.
Create the Sauce
Add the fish sauce, oyster sauce, and sugar to the pan with the garlic butter. Stir vigorously until the sugar is dissolved and the sauce is well combined.
Combine
Add the cooked noodles to the skillet. Pour in the Parmesan cheese and toss everything together vigorously. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water at a time until it reaches a smooth, creamy consistency that coats the noodles.
Serve
Turn off the heat. Season generously with black pepper and garnish with fresh scallions. Serve immediately while hot.
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