Vietnamese Garlic Butter Noodles are a quick 20-minute recipe. The noodles are so delicious with the garlic butter sauce – no one will guess how easy they are to make!
Two years ago, I tasted the famous garlic noodles featured at Crustacean in San Francisco (also served at Thanh Long and other An family restaurants). I still think about them often. Garlicky, buttery, they are some of the best noodles I’ve ever eaten.
Recently, I attempted to recreate the recipe. It’s fairly simple, with just a few basic ingredients. The end result is very similar to the dish I remember.
I know this dish doesn’t look like much (and it’s not even supposed to have scallion, buts I wanted a little color), but the sauce really hits all the taste elements, especially umami. The combination of fresh garlic, savory buttery sauce, and noodles is so good.
The aroma is also intoxicating. The house smelled amazing after I made this and again after we reheated the leftovers.
- Egg noodles
- Grated Parmesan cheese
- Unsalted butter
- Minced garlic cloves
- Low sodium soy sauce
- Granulated sugar
- Oyster sauce
- Fish sauce
The two main components, of course, are butter and garlic, which is why I think of this as garlic butter noodles rather than just garlic noodles.
I like to add chopped scallions as a garnish or you can add chopped parsley.
As Reader Lorri in the comments pointed out, I don’t actually recall Parmesan in the one I tried at the restaurant but several garlic butter noodles recipes I came across use it. It certainly doesn’t hurt the recipe, but you can go either way and it still tastes good.
How to Make Garlic Noodles
Boil the noodles in a large pot following package instructions, drain them, and place them in a large bowl.
Melt the butter in a small saucepan. Once it begins to bubble, add the garlic and stir until the garlic is fragrant.
Add the soy sauce, sugar, oyster sauce, and fish sauce, and then pour the garlic sauce over the noodles in the bowl. Toss to combine and then add the cheese and toss again.
Add the chopped scallions, if using, and serve the garlic noodles while they’re hot.
One new thing I learned about myself while taking pictures of this dish: I cannot for the life of me, pick noodles up with chopsticks using my left hand.
I grew up using chopsticks (I’m right-handed), and I can clumsily hold a fork and spoon with my left hand, and even scribble a little writing with my left hand. But trying to use chopsticks with my left hand was impossible.
Since I use my right hand to hold my camera, I had to attempt to use my left hand to hold the noodles. But it just wasn’t happening. I even tried picking up the noodles first with my right hand and then switching to my left, but the noodles would sadly slide off before I could even take a picture. I finally somehow managed one decent shot.
While this is definitely not a recipe to be eaten often, it does make for an indulgent meal. I love the flavor in this garlic butter noodles recipe and I’m so excited to be able to recreate this dish!
More Recipes to Try
Garlic Butter Noodles
- 1 lb egg noodles
- 2 tbsp grated Parmesan cheese optional
- 4 oz unsalted butter
- 3 tbsp minced garlic
- 1 tbsp low sodium soy sauce
- 1 tbsp granulated white sugar
- 1 tbsp oyster sauce
- 2 tbsp fish sauce
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.