Vietnamese Garlic Noodles (Mì Xào Tỏi)

5 from 14 votes

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!

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 465

Author Jessica Kwon

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

US Customary - Metric

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