I missed these garlic noodles when I was on the east coast! They’re inspired by SF-style Vietnamese American garlic noodles that I love eating at restaurants like Perilla and Chubby Noodle. The OG ones are supposedly from Thanh Long, which I’ve yet to try myself! The egg noodles used here are thick and chewy and can be found in the fresh noodle section of most Asian grocery stores. I got these particular ones from New May Wah in the Richmond. These noodles also go really well with shrimp.
- 1 lb fresh thick egg noodles (sometimes labeled as egg wonton noodles)
- 3 tbsp unsalted butter
- 10 cloves garlic, minced (~1/4 cup)
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 tsp sugar
- black pepper
- optional: grated parmesan cheese, parsley
- Cook the noodles and drain and rinse with cold water, reserving a bowl of starchy water. The noodles I got didn’t have cooking instructions but they went for ~5 minutes.
- In a large pan, melt the butter over low heat.
- Add garlic and sauté, infusing the butter with the garlic, ~4-5 minutes. You don’t want the butter or the garlic to burn here!
- Add the fish sauce, soy sauce, oyster sauce, and sugar.
- Mix and cook the sauce for another 2 minutes.
- Turn off heat and toss noodles into the mixture, incorporating a tablespoon or two of reserved water as needed.
- Top with freshly ground black pepper and grated parmesan (if using). Season with additional salt as needed.