Vietnamese Garlic Butter Noodles


If you follow me on Instagram (If you don’t you probably should, click here to do so.) then you know that a few days ago I made some Vietnamese Garlic Butter Noodles.  If you’ve ever been to San Francisco and visited any of the famous An Family Restaurants then I am sure you have had these noodles, maybe even with some Roasted Crab.  And if you ever plan on visiting San Francisco make sure to eat at Crustacean or Thanh Long and order the Garlic Noodles.  The noodles are yummy, buttery, garlicky goodness that practically melts in your mouth.

My husband loves this recipe!  I’ve made it for him twice this week!  It’s perfect to eat as a side, but even better to eat it as a main dish.   Now if only I knew how to make the roasted crab.



Vietnamese Garlic Butter Noodles


1 lb of thick egg noodles from your local asian grocery
4 tablespoons of olive oil
2-3 cloves of garlic (pounded)
6 cloves of minced garlic (or more if you want)
4 tablespoons of butter
2 tablespoons of garlic power
1 tablespoon of chicken bouillon powder
1 tablespoon of oyster sauce
Parmesan cheese


Boil noodles according to package. Make sure you don’t over cook it. It’s better to under cook than to over cook the noodles. Once the noodles are boiled drain them in a strainer and rinse with cold water.

Heat up your saucepan with the olive oil on medium to high heat. Once the oil has been heated, toss in the 2 cloves of pounded garlic. Once the olive oil has been infused with the garlic (about 2-3 minutes) on medium high heat, add the butter and turn the heat to low heat.

Add the rest of the ingredients except the noodles and Parmesan cheese. Let everything simmer and mix for about 1-2 minutes. Once everything is simmering and bubbling a little bit, toss in the noodles, stir and toss for 3 minutes.

Cook until your desired consistency on the noodles. Make sure it is not overcooked and it’s al dente when you bite into it. Sprinkle with Parmesan cheese and serve.


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