How To Make Vietnamese Garlic Noodles (Mì Xào Tỏi) With Chef Tu David Phu

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Blanch fresh lo mein noodles in unsalted water until al dente, about 4 minutes; reserve half a cup of the noodle cooking liquid and drain the noodles in a food colander.

Preheat a 10-inch frying pan or cast iron Dutch oven on medium heat for 5 minutes.

Add half a cup of the reserved noodle poaching liquid and 5 cloves of minced garlic to the pan.

Once the water has reduced by 30 percent, add 1 tablespoon of fish sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of organic sugar; stir until dissolved.

Add 3 tablespoons of room temperature unsalted butter; add a splash of more noodle cooking liquid to ensure the sauce doesn't break.

Stir vigorously to emulsify the sauce, then add the blanched noodles to the pan; sauté and stir-fry to coat the noodles thoroughly with the sauce.

Take off heat and season with coarse black pepper.

On a large pasta plate or bowl, use kitchen tongs or chopsticks to gently lay down the noodles; garnish with sliced chives or scallions, fresh grated truffles, and sesame seeds; serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens