Vietnamese Garlic Noodles
San Jose's Vietnamese-American creation (invented at Thanh Long restaurant in 1970s) that became globally viral — egg noodles tossed in an intensely garlicky butter sauce with oyster sauce, Parmesan, crab meat and a squeeze of lemon. The fusion of Vietnamese umami (oyster sauce) with Italian Parmesan creates something unique and addictive.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Cook egg noodles; drain. Rinse briefly (but keep a little starch).
About 5 min
Garlic butter: melt butter in a wok. Add all the minced garlic; fry 2 minutes over medium heat until golden and fragrant (not brown).
About 14 min
Add oyster sauce, soy sauce, fish sauce and sugar; stir 30 seconds.
About 14 min
Add noodles; toss well in the garlic butter sauce for 1–2 minutes.
About 14 min
Off heat, add Parmesan and lemon juice; toss. The Parmesan melts and creates a silky finish. Add crab meat (gently folded in). Top with spring onions and black pepper. Serve immediately.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 24 g
- Carbs
- 60 g
- Fat
- 22 g
- Fibre
- 2 g
- Sugar
- 4 g
- Sodium
- 960 mg
Contains: gluten, dairy, eggs, soy, fish, shellfish
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Recipe by Boon Tools.