Description
Vietnamese Garlic Noodles (Mì Xào Tỏi) feature plump, chewy lo mein noodles tossed in a rich, buttery garlic sauce bursting with umami from oyster, soy, and fish sauces. This quick and easy stir-fried noodle dish is perfect as a flavorful side or light main, garnished with fresh green onions and Parmesan for an irresistible balance of savory and aromatic tastes.
Ingredients
Scale
Noodles
- 1 lb refrigerated lo mein noodles (see notes)
Sauce & Seasoning
- 2 tsp oyster sauce
- 2 tsp soy sauce (low sodium recommended)
- 2 tsp fish sauce
- 1 tsp white granulated sugar
- Salt and pepper, to taste
Others
- 2 tbsp unsalted butter
- 12-15 cloves garlic, minced
- 1½ tbsp grated Parmesan cheese
- 1-2 green onions, sliced and chopped
Instructions
- Prepare the sauce: In a small bowl, whisk together oyster sauce, soy sauce, fish sauce, and sugar until well combined. Set aside.
- Boil the noodles: Bring a large pot of salted water to a rolling boil. Keep the water boiling as you proceed.
- Cook the garlic: In a large skillet or wok, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, stirring frequently until fragrant. Avoid browning the garlic to keep its flavor mild and aromatic.
- Cook the noodles briefly: Add the refrigerated lo mein noodles to the boiling water and gently separate them without overworking or breaking the strands. Boil for no more than 30 seconds, then quickly transfer the noodles with tongs directly into the skillet with the garlic butter.
- Toss with sauce: Give the prepared sauce a quick whisk and pour it evenly over the noodles in the skillet. Season lightly with salt and pepper, then toss and stir to fully coat the noodles in the flavorful sauce.
- Finish and serve: Turn off the heat. Add grated Parmesan cheese and chopped green onions, tossing gently to combine. Adjust seasoning as needed, then serve immediately as a savory, aromatic side or main dish.
Notes
- Vietnamese Garlic Noodles, or Mì Xào Tỏi, are a beloved side dish thanks to their plump, chewy texture and buttery, garlicky umami-rich coating.
- Using refrigerated lo mein noodles gives the best texture; if unavailable, fresh or dried egg noodles can be substituted, but adjust boiling time accordingly.
- Be careful not to overcook the noodles in the boiling water—30 seconds maximum keeps them perfectly tender and easy to mix.
- To keep the garlic from burning and turning bitter, cook it gently over medium heat and watch closely.
- For a vegetarian version, substitute oyster sauce and fish sauce with vegetarian mushroom-based sauces and soy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 465 kcal
- Sugar: 1 g
- Sodium: 787 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0.2 g
- Carbohydrates: 86 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 17 mg
