Vietnamese Garlic Noodles (Mì Xào Tỏi) Recipe

If you’re hunting for a recipe that delivers bold flavor with minimal fuss, this Vietnamese Garlic Noodles (Mì Xào Tỏi) Recipe is about to become your new kitchen staple. I absolutely love how this dish balances simple ingredients—rich butter, garlic, and savory sauces—to create a plate of noodles that’s nothing short of addictive. Whether you’re whipping it up as a side or a main, these noodles bring that irresistible garlicky goodness everyone will enjoy. Trust me, once you try my take on this classic, you’ll find yourself coming back to it time and again.

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Ingredients You’ll Need

This recipe is all about bringing out the best flavors in simple ingredients. I always recommend using fresh garlic and good-quality refrigerated lo mein noodles—they cook up quickly and have the perfect chewy texture for this dish.

• Refrigerated lo mein noodles: These absorb sauce beautifully and hold up well when tossed, making them ideal for this recipe.
• Unsalted butter: Using unsalted allows you to control the saltiness, plus it gives a creamy richness that coats the noodles.
• Garlic cloves (minced): Fresh garlic is a must here—pre-minced store garlic just won’t pack the same punch.
• Oyster sauce: Adds a deep, savory umami flavor that’s essential to authentic Vietnamese garlic noodles.
• Soy sauce (low sodium preferred): Balances salty and sweet notes without overpowering the garlic.
• Fish sauce: Classic Vietnamese flavor enhancer that boosts the depth and complexity of the dish.
• White granulated sugar: Just a touch to soften the acidity and balance the sauces.
• Parmesan cheese (grated): An unexpected but amazing twist that lends a subtle nutty richness.
• Green onions (sliced and chopped): Adds freshness and a pop of color to finish it off.
• Salt and pepper: To season to taste—remember you can always add more later, so start light!

Variations

One of the things I love about this Vietnamese Garlic Noodles (Mì Xào Tỏi) Recipe is how easy it is to tweak based on your mood or what you have on-hand. I usually play around with proteins or spice levels to keep it fresh.

• Add Protein: Sometimes I toss in sautéed shrimp, chicken, or even tofu for a fuller meal—make sure to cook your protein separately and fold it in at the end.
• Spice it Up: If you like heat, adding a sprinkle of crushed red pepper flakes or a dash of chili oil really kicks it up.
• Greens: Stir-fried bok choy or spinach added near the end brings in freshness and color.
• Gluten-Free: Swap lo mein noodles with rice noodles or gluten-free pasta for a great alternative.

How to Make Vietnamese Garlic Noodles (Mì Xào Tỏi) Recipe

Step 1: Prep Your Umami Sauce and Boil Water

In a small bowl, whisk together oyster sauce, soy sauce, fish sauce, and sugar. This simple combo is where you build those deep flavors that make these noodles so addictive—give it a good whisk until the sugar dissolves completely. Meanwhile, bring a large pot of salted water to a rolling boil. Keep it boiling and ready because timing is key to keeping those noodles perfectly chewy and not mushy.

Step 2: Sauté Garlic in Butter

In a large skillet or wok, melt your butter over medium heat. Add the minced garlic and cook for about 1 minute, stirring often. Here’s the trick: you want the garlic to soften and release its aroma without browning it, because burnt garlic turns bitter and will throw off the whole dish. If you’re worried about this, lower your heat a bit and keep a close eye.

Step 3: Cook Noodles Briefly and Toss with Garlic Butter

Drop the lo mein noodles into your boiling water and gently agitate with tongs to separate them. But don’t overwork them! Only boil for 30 seconds max—remember, these noodles are refrigerated and pretty cook-ready, so you’re just loosening them up and warming through without making them mushy. Quickly transfer the noodles straight to the garlic butter in your skillet using tongs. This method keeps the noodles from sticking and lets them soak up the garlicky goodness right away.

Step 4: Add Sauce, Season, and Finish with Cheese & Green Onions

Give that sauce in your bowl a quick whisk again—you want all the sugar and seasoning evenly distributed. Pour it over the noodles, giving the pan a gentle toss to coat everything evenly. Lightly season with salt and pepper to taste (remember those sauces already bring saltiness). Then turn off the heat and sprinkle in your grated Parmesan and chopped green onions. Give it one last toss, and you’ll instantly see the noodles get a subtle creaminess from the cheese plus a fresh kick from the onions.

How to Serve Vietnamese Garlic Noodles (Mì Xào Tỏi) Recipe

Garnishes

I love sprinkling a handful of freshly chopped green onions on top for that pop of color and subtle crunch. Sometimes, I’ll add a sprinkle of toasted sesame seeds or a squeeze of lime for brightness. These small touches really elevate the dish without any fuss.

Side Dishes

My family goes crazy for these noodles alongside grilled lemongrass chicken or crispy fried tofu. They also pair beautifully with Vietnamese spring rolls or a fresh cucumber salad to balance out the rich garlic flavors.

Creative Ways to Present

For special occasions, I sometimes plate a nest of these noodles on a large platter, garnished with fresh herbs like cilantro and basil, sliced chili peppers, and a drizzle of extra virgin olive oil or chili oil. It not only looks beautiful but makes it easy for everyone to dig in family-style.

Make Ahead and Storage

Storing Leftovers

I usually pop any leftover garlic noodles in an airtight container and refrigerate them. They keep well for up to 3 days, but I find they taste best when reheated fresh and tossed with a tiny splash of water or oil to revive their texture.

Freezing

While you can freeze leftover Vietnamese Garlic Noodles (Mì Xào Tỏi) Recipe, I’ve noticed the texture changes slightly—noodles can become a bit softer after thawing. If you do freeze, portion into freezer-safe containers and thaw overnight in the fridge before reheating gently.

Reheating

The best way I’ve found to reheat these noodles is in a hot skillet over medium heat. Add a splash of water or broth, then toss the noodles until warmed through and slightly refreshed. Avoid microwaving if possible, as it tends to dry out the noodles.

FAQs

Final Thoughts

This Vietnamese Garlic Noodles (Mì Xào Tỏi) Recipe is truly one of those dishes that feels like a warm hug from the inside out. I love how quickly it comes together and how its layers of garlic and umami flavors satisfy cravings without any complicated steps. Whether you’re feeding a crowd or just treating yourself, these noodles bring big taste with little effort. I really hope you enjoy making and sharing this recipe as much as I do—it’s simple comfort food at its best!

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