Best Vietnamese Garlic Noodles Recipes
SAN FRANCISCO-STYLE VIETNAMESE AMERICAN GARLIC NOODLES
These noodles, adapted from the cookbook "The Wok" by J. Kenji López-Alt, and based on the noodle dish originally created and served by Helene An at San Francisco's Thanh Long restaurant, are extraordinarily simple and delicious on their own, but that doesn't mean you can't fancy them up a bit. They go very well with seafood, and some raw, shell-on shrimp stir-fried along with the garlic right from the start would be an excellent addition. Recently, I've taken to adding a few spoonfuls of tarako or mentaiko - Japanese salted pollock roe. Sushi-style flying fish roe (tobiko) or salmon roe (ikura) would also be a great addition, as would chunks of crab or lobster meat, or even Western-style caviar (if you're feeling flush).
Provided by J. Kenji López-Alt
Categories quick, weeknight, noodles, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
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.
VIETNAMESE GARLIC NOODLES
Number Of Ingredients 7
Steps:
- 1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook until tender (go beyond normal, chewy al dente). Ladle out and reserve 1/2 cup of the slightly thick cooking liquid. Drain the pasta. Drain the pasta but do not flush it with water. 2. To the reserved cooking liquid, add the rice wine (or sherry) and Maggi Seasoning Sauce. Set aside near the stove. 3. Heat a skillet over medium-high heat and add the 1/4 cup butter. Once it has melted, add the garlic. Cook, stirring frequently for just 1 to 2 minutes, until softened, fragrant and just about to turn color. Add the reserved cooking liquid and stir to combine. When the mixture vigorously boils, raise the heat to high, then add the warm pasta. Cook, stirring with tongs, until the sauce clings to the pasta and there is no liquid visible in the skillet. Remove from the heat, season with salt, and then stir in the remaining 1 tablespoon butter to add a final rich note. Divide the noodles between 4 bowls and serve immediately.
VIETNAMESE GARLIC NOODLES
This garlicy recipe comes together fast! About 30 minutes from start to finish. And it's also very versatile. If you wish to add meat to it, have it cooked and set aside to add at the end. We like it with shrimp, and it's also good with leftover thinly sliced pork or beef. You can also add other kinds of vegetables. If you prefer...
Provided by Chef Potpie (Laurel)
Categories Pasta
Time 30m
Number Of Ingredients 12
Steps:
- 1. Cook noodles according to package instructions. Save out 1/4 cup of the noodle water before draining!
- 2. Drain noodles after saving 1/4 cup of the cooking water, and rinse with cold water to stop the cooking.
- 3. To make the sauce: In a bowl combine honey, soy sauce, oyster sauce and oil, and whisk to mix.
- 4. Melt the butter in wok or skillet on high. Add sliced onion, green onion and garlic. Saute until fragrant, about 1 minute.
- 5. Toss noodles with the aromatics in the skillet and fry for about 1 minute. Add the sauce and mix into the noodles.
- 6. Add the vegetables and stir fry for 2-3 minutes. Now add the saved noodle water and combine for about a minute. Can be served now, or add cooked protein of your choice and heat through. Sprinkle with additional chopped green onions if desired and serve.
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