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    Balance With Jess » Recipes » Asian

    Vietnamese Garlic Noodles (Mì Xào Tỏi)

    Published: Aug 1, 2022 · Modified: Dec 30, 2022 by Jessica · 19 Comments · This post may contain affiliate links, meaning I may earn a commission at no extra cost to you. Thank you for your support!

    Jump to Recipe Jump to Video

    Vietnamese Garlic Noodles, or Mì Xào Tỏi, are the ultimate side dish! Plump chewy noodles are coated in a buttery, garlicky, umami-rich sauce that enhances any dish it's paired with. It's a crowd favorite for a reason!

    Garlic noodles in a white bowl on a brown place mat with wooden chopsticks to the side.
    Jump to:
    • 🧄 Where Did Garlic Noodles Originate?
    • 🧂 Ingredients
    • 🔪 How To Make Vietnamese Garlic Noodles
    • 💭 Top Tips
    • 🥡 Storing & Freezing
    • 📖 Recipe FAQs
    • 🍽 Looking For More Asian Recipes?
    • 📋 Recipe
    • 💬 Reviews

    🧄 Where Did Garlic Noodles Originate?

    Visit any Vietnamese fusion restaurant and you're guaranteed to find Garlic Noodles on the menu. But truthfully, it's not a traditional Vietnamese dish at all but instead, a totally fusion Vietnamese-American concept.

    Chef Helene An of Thanh Long in San Francisco is credited with the creation of this tasty pasta. After immigrating from Vietnam, she visited an Italian restaurant in North Beach and was disappointed with her bland garlic spaghetti. She decided to make her own version by infusing Asian flavors and voilà: Vietnamese Garlic Noodles was born. It's best served with seafood (like Thanh Long's famous baked Dungeness crab or Garlic Butter Shrimp) but it's so delicious that you can enjoy it with anything.

    Growing up in Little Saigon and now living in San Francisco, I've had my fair share of Asian garlic noodles. The best ones have thick chewy noodles with a prominent garlic flavor, a little sweetness, and a subtle umami that makes you keep going back for more. This recipe has it all and it's unbelievably quick and easy! Serve it with a Vietnamese omelet for breakfast or double the recipe for a party or potluck. There isn't anything this Asian pasta can't do!

    Why You'll Love It

    • Flavorful: Garlic pasta sounds deceivingly simple, but to get the most out of this dish we'll amp it up with plenty of umami bombs. The end result? A salty, rich, and addictive pasta.
    • Quick: This recipe only takes 30 minutes and involves very little prep! Great for an easy weeknight lunch or dinner.
    • Pantry staples: 9 ingredients may seem like a lot but most of them are pantry pulls. And if you cook a lot of Asian food, they're all must-haves!

    🧂 Ingredients

    Labeled ingredients for Vietnamese Garlic Noodles: oyster sauce, noodles, butter, fish sauce, soy sauce, garlic, sugar, Parm cheese, and green onion.
    • Yellow noodles: The type of noodles you use will have the biggest impact on this recipe. The restaurants usually use larger wheat/egg noodles, so I recommend lo mein which is thicker than chow mein. Refrigerated, pre-cooked noodles are also best for chewy texture and quick cooking. I use Twin Marquis yellow noodles that I purchase from the Asian supermarket.
    • Butter: I use less than most recipes to avoid a slick, greasy pasta. I also recommend unsalted butter since the condiments are salty already.
    • Garlic: The star of this dish! I've used up to 20 cloves because why not? Use a garlic press to make your life easier.
    • Soy sauce: Adds salt and umami. I recommend low-sodium.
    • Fish sauce: The quintessential Vietnamese ingredient. My favorite brand is Red Boat because of the clean ingredients and it's more concentrated, so a little goes a long way.
    • Sugar: To balance all the funky, rich ingredients.
    • Parmesan cheese: A must-have! It makes the garlic pasta creamy, flavorful, and umami-rich. Refrigerated is always better than the shelf-stable version with the green top.
    • Green onion: I like to slice it thinly, then give it a rough chop for smaller pieces.

    Substitutions & Variations

    • If you can't find refrigerated lo mein noodles, you can use the dried version or even pasta. Spaghetti is a popular substitution - I find it a little too thin for my taste, but it would still work. You could also use Top Ramen or zucchini noodles (zoodles) to change it up.
    • Instead of soy sauce, try Maggi. It's a deeper, richer version with MSG for ultimate flavor.
    • Turn this into a heartier meal by adding in protein. Crustacean (crab, lobster, shrimp) is the most popular pairing with mi xao toi, but chicken or beef (like cubed steak) would be delicious as well.
    • For more veggies, add a little minced ginger with the garlic. You can also add stir-fried tomatoes, which is popular in Vietnamese pasta.
    • Looking for some spice? Add a pinch of red pepper flakes with the garlic or squeeze some Sriracha chili into the sauce.

    🔪 How To Make Vietnamese Garlic Noodles

    ⬇️ Please scroll down to the recipe card to see full ingredient amounts and instructions.

    Collage of prepped ingredients and sauce in a bowl.

    STEP ONE: First, prepare your ingredients. Mince the garlic, grate the Parmesan cheese, and slice then chop the green onion. Also, bring a pot of salted water to a boil to have ready on the side.

    STEP TWO: Whisk the sauce. Add oyster sauce, fish sauce, soy sauce, and sugar to a small bowl and stir together.

    Collage of butter and garlic in a pan, and noodles added to boiling water.

    STEP THREE: Heat a skillet over medium heat. Melt the butter and once foamy, add the garlic. Let cook softly for 1-2 minutes, stirring often. It should smell fragrant but not change color; otherwise, turn down your heat.

    STEP FOUR: Drop the fresh noodles into the boiling water and lightly agitate with chopsticks or tongs to separate the pasta. Move quickly to prevent the noodles from overcooking - they should only be in the water for about 30 seconds.

    Collage of noodles and sauce added to the skillet, then Parmesan and green onion.

    STEP FIVE: Then use tongs to transfer the noodles to the skillet. Give the sauce a stir to get all the sugar from the bottom and add to the pasta, along with a pinch of salt and pepper. Toss to stir everything together.

    STEP SIX: Turn off the heat. Add the Parmesan cheese and green onion. Toss once more, then season to taste. Serve hot.

    Vietnamese garlic noodles in a bowl with garlic cloves, chopped green onion, and a glass of water on the side.

    💭 Top Tips

    • A quick way to prep the garlic is with a garlic press. Another alternative is to smash the garlic in a mortar and pestle or with a mallet, rolling pin, or skillet.
    • Be careful with how much Parmesan cheese you add. We're not looking to add a cheesy flavor or melty texture. Instead, a little sprinkle will subtly enhance the overall salty, umami flavors of this Vietnamese dish.
    • To prevent the refrigerated noodles from breaking, don't keep them in boiling water for too long or else they'll start to turn mushy. Also, keep the heat on medium and transfer a little pasta water along with the pasta to prevent them from sticking to the skillet.

    🥡 Storing & Freezing

    Storing: If you have leftover Mi Xao Toi, let it cool to room temperature and store in an air-tight container in the fridge for up to 5 days.

    Freezing: You can freeze the cooked noodles but they're more likely to break and be mushier when you reheat them. But if you still want to freeze them, let cool completely and store in a zip-top bag with as much air squeezed out as possible. Store in the freezer for up to 4 months.

    Reheating: Warm in the microwave in 30 second intervals or heat in a skillet over medium-low heat. You can add a small pat of butter to revive the pasta.

    Make Ahead: This easy pasta is best served fresh but you can make them 2 days in advance and reheat as instructed.

    A close up of wooden chopsticks pulling up asian garlic noodles.

    📖 Recipe FAQs

    What can I use in place of oyster sauce?

    There isn't a good substitute because it has a very unique flavor. However, hoisin sauce is the closest substitute but it'll be sweeter with less seafood flavor.

    What can I serve Vietnamese Garlic Noodles with?

    For a delicious Vietnamese spread, serve it alongside Vietnamese Fish Sauce Chicken Wings, Vietnamese Shrimp Toast, or Vietnamese Chayote Squash with Beef. I also love these noodles with Chicken Feta Spinach Burgers or a fried egg.

    What country are garlic noodles from?

    It's a fusion dish with influences from Vietnam, Italy, and America.

    🍽 Looking For More Asian Recipes?

    • Spam Onigiri
    • Vietnamese Grilled Corn (Bắp Nướng)
    • Vietnamese Dipping Fish Sauce (Nước Chấm)
    • Vietnamese Egg Rolls (Chả Giò)

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and consider leaving a comment. It's always greatly appreciated!

    📋 Recipe

    Vietnamese Garlic Noodles (Mì Xào Tỏi)

    Author: Jessica Kwon
    Vietnamese Garlic Noodles, or Mì Xào Tỏi, are the ultimate side dish! Plump chewy noodles are coated in a buttery, garlicky, umami-rich sauce that enhances any dish it's paired with. It's a crowd favorite for a reason!
    5 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Side Dish
    Cuisine Italian, Vietnamese
    Servings 4 servings
    Calories 465 kcal

    Ingredients
     
     

    • 1 lb refrigerated lo mein noodles (see notes)
    • 2 tablespoon unsalted butter
    • 12-15 cloves garlic minced
    • 2 teaspoon oyster sauce
    • 2 teaspoon soy sauce I recommend low sodium
    • 2 teaspoon fish sauce
    • 1 teaspoon white granulated sugar
    • 1½ tablespoon grated Parmesan cheese
    • 1-2 green onion sliced and chopped
    • Salt and pepper to taste

    Instructions
     

    • In a small bowl, whisk together oyster sauce, soy sauce, fish sauce, and sugar. Set aside.
    • Bring a large pot of salted water to a boil. Have it boiling and ready while you continue cooking.
    • In a large skillet or wok, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant, stirring often. Make sure to not brown the garlic, you just want it lightly cooked.
    • Drop the noodles into the boiling water. Lightly agitate the noodles to separate them but don't overwork and break them. Boil for 30 seconds maximum, then use tongs to quickly transfer the noodles to the garlic butter.
    • Give the sauce in the bowl a whisk and pour onto the noodles, making sure to get all the sugar. Lightly season the noodles with salt and pepper, then toss and stir to evenly coat the noodles in the sauce.
    • Turn off the heat. Add the Parmesan cheese and green onion. Toss to combine and season to taste.

    Video

    Notes

    • Noodles: The restaurants usually use larger wheat/egg noodles, so I recommend lo mein which is thicker than chow mein. Refrigerated, pre-cooked noodles are also best for chewy texture and quick cooking. I use Twin Marquis yellow noodles that I purchase from the Asian supermarket.
    • If you can't find refrigerated lo mein noodles, substitute with dried noodles, spaghetti, or Top Ramen.
    • Instead of soy sauce, try Maggi. It's a deeper, richer version with MSG for more flavor.

    Nutrition

    Serving: 1serving | Calories: 465kcal | Carbohydrates: 86g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 787mg | Potassium: 69mg | Fiber: 2g | Sugar: 1g | Vitamin A: 222IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 0.3mg
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    Reader Interactions

    Comments

    1. Michael Strickland

      April 05, 2025 at 12:41 pm

      I had angel hair and it was great. Increased the soy sauce and oyster sauce a tad and found a pound of langostino from Trader Joes so I added those too. Everyone loved it.

      Reply
      • Jessica

        April 08, 2025 at 9:08 am

        Thank you Michael!

        Reply
    2. Nisi

      January 25, 2025 at 8:03 pm

      5 stars
      Turned out amazing. Instantly shared the recipe with friends.

      Than Long/Crustacean in San Francisco used to be one of my favorite restaurants and I love their noodles and these turned out even better.

      I didn’t have the fish sauce so I subbed Magi and a splash of vinegar. Turned out fantastic.

      Reply
      • Jessica

        January 29, 2025 at 11:50 am

        Thank you for your lovely review Nisi! So glad you enjoyed the recipe!

        Reply
    3. Claudine

      July 15, 2024 at 11:15 am

      5 stars
      These were delicious! I added a little extra oyster sauce but otherwise made these as directed.

      Reply
    4. Mich P

      May 17, 2024 at 12:22 pm

      5 stars
      Absolutely delicious!

      Reply
      • Jessica

        May 18, 2024 at 8:57 am

        Thank you Mich!

        Reply
    5. Cecilia

      March 19, 2024 at 4:29 pm

      5 stars
      Great easy to understand recipe and the egg noodles made a huge difference. I also like that the amount of butter used is not as much as other recipes

      Reply
      • Jessica

        March 19, 2024 at 4:30 pm

        Thank you so much Cecilia!

        Reply
    6. Zina

      March 18, 2024 at 9:20 am

      5 stars
      You're doing great work!

      Reply
      • Jessica

        March 19, 2024 at 10:51 am

        Thanks Zina!

        Reply
    7. L

      September 02, 2023 at 7:26 pm

      5 stars
      Just made this and although I only had linguine pasta, dish came out delicious!!! Thank you!

      Reply
      • Jessica

        September 05, 2023 at 8:20 am

        Thank you L!

        Reply
    8. Donyell Whitmore

      June 19, 2023 at 9:27 pm

      5 stars
      I tried it for Father’s Day 2023 and my Family Loved it 🥰 Thanks

      Reply
      • Jessica

        August 12, 2023 at 3:42 pm

        Great to hear Donyell!

        Reply
    9. Dan

      December 02, 2022 at 8:26 am

      5 stars
      Reminds me of my time in south east Asia a favorite of mine! Great recipe!

      Reply
      • Jessica

        December 02, 2022 at 9:09 am

        So glad you liked it Dan! Thank you!

        Reply
        • Mia

          June 04, 2025 at 7:36 am

          If I used shin ramyun noodles, how many packets do you think i would need to make this recipe?

          Reply
          • Jessica

            June 04, 2025 at 9:06 am

            I would use 3 packets to make ~1 lb noodles.

            Reply
    5 from 13 votes (5 ratings without comment)

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    Hi! I'm Jessica and I love creating easy and delicious recipes for you to try at home! Nothing beats comfort food - it's what we always crave at the end of the day. It's also what I love to cook and eat, so these recipes are simple and cozy dishes that are also a little healthier and nourishing. Life is all about balance, and I'm here to help! Dig deeper →

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