A recipe from Chef Tu David Phu
(cheftu.com)

Mi Xao Toi Vietnamese Garlic Noodles

Garlic Noodles were invented at Thanh Long, sister restaurant of the wildly well-known ‘Crustaceans’ in the Outer Sunset neighborhood of San Francisco back in 1971. They have been featured the way to (almost) each Vietnamese-American restaurant. Although Garlic Noodles aren’t popular, this dish is associated with Banh Mi, summer rolls and Pho.

Other noodles: Mì Khô Xá Xíu – Dry Noodles With Char Siu Pork

Disclaimer: Garlic noodles are not meant to be oily. Is there anything more delicious than a bowl of noodles full of garlicky and buttery deliciousness? It’s not as difficult as it seems making garlic noodles buttery is quite difficult. However, don’t fret because with this dish, I’ll provide you with a foolproof method to master this dish (almost) each time.

OTHER NOODLES RECIPE

Vietnamese Garlic Noodles (Mì Xào Tỏi)

This dish may not be suitable for people allergic to garlic. You can adjust the amount of garlic to suit your taste

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast, dinner, Side Dish

Cuisine vietnamese

Calories 225 kcal

Ingredients

20 oz. , Sun Noodle, Kaedama (or substitute dried spaghetti noodles)
5 cloves, Minced Garlic
3 tbsp, Unsalted Butter
1 tbsp, Oyster Sauce
1 tbsp, Fish Sauce
1 tsp, Organic Sugar [1/2 tsp Monk Fruit Sugar]
½ tsp, Black Pepper, coarse ground
¼ cup, Chives or Scallion, sliced

Instructions

Blanche Noodles

Prepare a medium-sized pot water to a rolling boil
The pot should be brought to rolling boil
Pour noodles in the boiling water in the
Cook noodles until al dente (approximately 4 minutes)
Save 1/2 cup of poaching noodle liquid
Rinse noodles using a food colander

Stir Fry Noodles

Heat a 10-" fry pan (or cast iron dutch oven) at medium-high heat for 5 mins.
Mix in 1/2 cup of poaching liquid for noodles as well as 5 cloves minced garlic
When the water has decreased to 50%, add 3 tablespoons of butter.
Stir vigorously.
When the butter has fully melt, add 1 tsp of Organic Sugar, 1 tbsp of Fish Sauce and 1 tbsp of Oyster Sauce.
Stir vigorously.
The butter sauce will appear creamy and thick.
Add the noodles that have been blanched.
Mix and fold noodles in butter sauce for three minutes.
Turn off the heat.
Season black pepper coarsely.

Assembly

In a large plate (or bowl) make use of kitchen tongs to lightly lay the noodles on top.
Serve the noodles with Chives (or scallions)
Serve.

Notes

Make use of Zucchini noodles for a low carb versions
Substitute substitute Fish Sauce substitute Fish Sauce Tamari (equal parts) and Oyster sauce instead of Hoisin sauce, making the dish vegan.
Samba and Sriracha make great condiments for this dish.

Keyword Garlic Noodles, mi xao toi recipe

Mi Xao Toi – Vietnamese Garlic Noodles