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
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.