Vietnamese Garlic Noodles Recipes

GARLIC BUTTER NOODLES

Steps:

• Boil egg noodles in a pot until they are just cooked and still al dente. Drain out water and set noodles aside.
• In a small saucepan, add butter and heat on low heat until completely melted and it begins to bubble. Add garlic and gently stir, cooking a few minutes in the butter mixture until the aroma of the garlic is brought out (I stirred on low boiling heat for about 2-3 minutes). Careful to not let the garlic burn or brown. Add in remaining ingredients, except cheese, and stir until everything is thoroughly combined. Turn off heat.
• Transfer noodles to a large bowl. Pour in garlic sauce and toss noodles in sauce. If using, add in cheese and toss again. (As Reader Lorri in the comments pointed out, I don't actually recall Parmesan in the one I tried at the restaurant but several recipes I came across use it. It certainly doesn't hurt the recipe, but you can go either way and it still tastes good.) If desired, top with fresh chopped scallions. Serve immediately.

GARLIC BUTTER NOODLES

Steps:

• Boil egg noodles in a pot until they are just cooked and still al dente. Drain and place the noodles in a large bowl.
• In a small saucepan, melt the butter over low heat. Add the garlic and cook until fragrant. Add in remaining ingredients, except cheese and scallions, and stir until combined. Turn off heat.
• Add the sauce to the noodles and toss. If using, add the Parmesan and scallions. Serve immediately.

VIETNAMESE GARLIC NOODLES (LIKE THANH LONG)

Steps:

• Bring a small pot of water to boil over a stove. Add in fresh chow mein noodles and with a fork, gently stir the noodles until they separate. It should take about 2 minutes. Drain noodles and set aside. (If you are using another kind of noodles, always follow the cooking instructions on the package.)
• In a large sauce pan or wok, heat butter or oil. If using butter, heat the pan on low heat in order not to burn the butter. When the oil starts to shimmer or the butter has melted, add in minced garlic. When the garlic starts to brown and become fragrant, add in fish sauce, oyster sauce, sugar, and Maggi seasoning. Then add the noodles and stir for a minute to combine.
• Turn off heat and add parmesan cheese to the noodles. Stir well. Serve while hot.

SAN FRANCISCO-STYLE VIETNAMESE AMERICAN GARLIC NOODLES

Steps:

• Melt the butter in a wok or saucepan over medium heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Add the oyster sauce, soy sauce and fish sauce, and stir to combine. Remove from the heat.
• Meanwhile, bring 1 1/2 inches of water to a boil in a 12-​inch skillet or sauté pan over high heat. (Alternatively, heat up just enough water to cover the spaghetti in a large Dutch oven or saucepan.) Add the pasta, stir a few times to make sure it's not clumping, and cook, stirring occasionally, until just shy of al dente (about 2 minutes short of the recommended cook time on the package).
• Using tongs, transfer the cooked pasta to the garlic sauce, along with whatever water clings to it. (Reserve the pasta water in the skillet.) Increase the heat to high, add the cheese to the wok, and stir with a wooden spatula or spoon and toss vigorously until the sauce is creamy and emulsified, about 30 seconds. If the sauce looks too watery, let it keep reducing. If it looks greasy, splash some more cooking water into it and let it re-​emulsify. Stir in the scallions (if using), and serve immediately.

GARLIC NOODLES

Steps:

• Stir soy sauce, oyster sauce, Worcestershire sauce, fish sauce, sesame oil, and cayenne pepper together in a small bowl for the secret sauce.
• Place secret sauce near the stove. Place garlic, butter, Parmesan cheese, and green onion in individual bowls within easy reach.
• Melt butter in a skillet over medium heat. Add garlic; cook and stir just until fragrant, about 1 minute. Quickly stir in the secret sauce and turn off the heat.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet slightly firm to the bite, about 12 minutes.
• Transfer spaghetti into the sauce using tongs, bringing some of the cooking water with it. Toss until well coated and stir in Parmesan cheese. Splash in more pasta water if noodles are too dry.
• Plate noodles. Garnish with red pepper flakes and green onions.

COOL NOODLES WITH VIETNAMESE GARNISHES

Steps:

• SAUCE:.
• In a mortar, with a pestle, pound the sea salt and garlic into a paste. Add the chiles and pound to a paste. Transfer the mixture to a small mixing bowl and set aside.
• In a small saucepan, combine the sugar, palm sugar, vinegar and fish sauce and cook, stirring , over medium low heat until the sugar is dissolved, about 2 minutes.
• Cool, then add to the pounded paste, mix well and set aside.
• TURKEY:.
• In a 12 inch skillet, heat th eoil over high heat for 1-2 minutes or until very hot. Add the ground turkey and cook, stirring to separate and crumble the meat, until evenly browned.
• Add the lemongrass, curry powder and sea salt, mix well, and cook, stirring, for another 2 minutes.
• Transfer to a serving bowl and cover until ready to serve.
• NOODLE NESTS:.
• In a 6 qt saucepan, bring 5 cups water to a boil. Drop the noodeles into the boiling water and stir to separate the strands. Let boil vigorously for 2 mintues.
• Drain and rinse with several changes of cold water. Then fill saucepan with water and return noodles to pan.
• With your middle or index finger, scoop up a 1 inch bundle of noodles. Squeeze out excess water with your other hand.
• Twist the noodles into a figure 8 bundle then fold over to make a circular nest and place on a large serving platter. Repeat with rest of noodles.
• TO SERVE:.
• Place a bowl of the chile sauce in the center of a large platter. Arrange the nests of noodles on one side and mounds of the bean sprouts, green beans, fennel and cilantro on the other.
• Set a bowl of the turkey topping nearby.
• Have each guest put 3 or 4 nests on his or her plate, top with a couple spoonfuls of turkey, as well as the vegetable garnishes, then drizzle several spoonfuls of the sauce over the noodles, separating an loosening he strands so the noodles absorb the sauce.