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Asian Garlic Noodles
Buttery, deeply garlicky noodles glossed with oyster sauce, soy and Parmesan: the Vietnamese-American favorite made famous in San Francisco.
Ingredients
| Volume | Grams |
|---|---|
| 12 oz spaghetti or thin egg noodles | 340 g |
| 6 tbsp unsalted butter | 85 g |
| 10 garlic cloves, minced | — |
| 2 tbsp oyster sauce | 36 g |
| 1 tbsp soy sauce | 16 g |
| 1 tsp fish sauce, optional | 6 g |
| 2 tsp granulated sugar | 8.2 g |
| 1/2 cup grated Parmesan, finely grated | 50 g |
| 1/4 cup water, starchy noodle cooking water | 57 g |
| 3 green onions, thinly sliced | — |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Cook the noodles in salted boiling water until just al dente. Scoop out 1/4 cup of the cooking water, then drain.
- While the noodles cook, stir the oyster sauce, soy sauce, fish sauce and sugar together in a small bowl.
- Melt the butter in a large skillet over medium-low. Add the garlic and cook gently, stirring, until fragrant and pale golden, 2–3 minutes; don't let it brown.
- Stir in the sauce, then add the noodles and toss until every strand is glossy. Add splashes of the cooking water as needed to keep it silky.
- Turn off the heat, add the Parmesan and most of the green onions, and toss again. Serve right away, topped with the remaining green onions.
Tips
- Keep the heat low for the garlic; browned garlic turns bitter.
- Add sautéed shrimp or a seared steak to make it a full meal.
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