Vietnamese Garlic Noodles (Mì Xào Tỏi) Recipe

If you’re craving something truly delicious that’s simple to whip up, you have to try my Vietnamese Garlic Noodles (Mì Xào Tỏi) Recipe. I absolutely love how these noodles soak up a luscious, buttery garlic sauce that’s packed with umami from oyster and fish sauce. When I first made this, my whole family went crazy for the flavor – it’s such a cozy, comforting dish that’s quick enough for weeknights but impressive enough for guests. Stick with me here and I’ll walk you through every step to nail this perfectly every time.

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Ingredients You’ll Need

The magic here really comes from combining simple pantry staples with fresh garlic. These ingredients work together so well because each brings a different layer of flavor—salty, sweet, nutty, and garlicky—all in one bowl of noodles.

• Refrigerated lo mein noodles: These noodles are perfect because they hold sauce well without getting mushy; if you can’t find them, fresh spaghetti or ramen noodles work in a pinch.
• Unsalted butter: Butter is key to that rich, slick texture; I like unsalted so I can control the saltiness.
• Garlic cloves: The star of the show — I use 12 to 15 cloves because big flavor is everything here.
• Oyster sauce: Adds that lovely umami depth that makes this sauce unforgettable.
• Soy sauce: Go for low sodium to keep control over salt levels, especially since fish and oyster sauces add salt, too.
• Fish sauce: It might sound intimidating, but it’s crucial for authentic Vietnamese flavor.
• White granulated sugar: Balances the salty, savory flavors perfectly.
• Parmesan cheese: A fun twist that adds nuttiness and creaminess to the noodles.
• Green onion: Fresh and herbaceous, it cuts through richness beautifully.
• Salt and pepper: For final seasoning to taste.

Variations

I love how flexible this Vietnamese Garlic Noodles (Mì Xào Tỏi) Recipe is – you can easily tweak it depending on what you have on hand or your dietary preferences. Feel free to get creative and make it your own!

• Protein Boost: I sometimes toss in sautéed shrimp or shredded rotisserie chicken to turn this into a full meal, and it’s always a hit.
• Vegetarian Version: Skip the fish sauce or replace it with soy sauce to keep it meat-free without losing that savory punch.
• Spicy Kick: When I’m feeling adventurous, I sprinkle in some crushed red pepper flakes or fresh sliced chilies for heat.
• Cheese Swap: Parmesan is my go-to, but Pecorino Romano can add a sharper bite if that’s what you have.

How to Make Vietnamese Garlic Noodles (Mì Xào Tỏi) Recipe

Step 1: Whisk the savory sauce

Start by combining oyster sauce, soy sauce, fish sauce, and sugar in a small bowl. Whisk them until the sugar dissolves. This sauce is your flavor base, so take a moment here — you’ll thank yourself later as it gives such depth to the noodles.

Step 2: Boil the noodles just right

Bring a large pot of salted water to a rolling boil. Keep it ready because timing is crucial here. When your garlic is just about done (step 3), you’ll cook the noodles for only 30 seconds — just enough to soften without overdoing it and getting mushy. Use tongs to lift them right out and transfer to the pan immediately.

Step 3: Cook your garlic butter sauce gently

In a big skillet or wok over medium heat, melt your butter. Add all that minced garlic and cook for about 1 minute until fragrant. Stir often and be careful not to brown it — burnt garlic tastes bitter, and we want that sweet, mellow garlic flavor shining through.

Step 4: Toss everything together

Add the barely cooked noodles right into that garlic butter. Pour your sauce over, making sure to scrape the bowl well to get all the flavor. Season lightly with salt and pepper, then toss and stir everything to make sure the noodles are coated evenly. Turn the heat off now—overcooking here can turn your noodles sticky.

Step 5: Finish with cheese and green onions

Once off heat, sprinkle in the Parmesan cheese and chopped green onions. Toss again to combine. This step adds richness and a fresh pop of color and taste.

How to Serve Vietnamese Garlic Noodles (Mì Xào Tỏi) Recipe

Garnishes

I love topping this dish off with a little extra freshly chopped green onion and a sprinkle of Parmesan for that perfect finishing touch. Sometimes, I add toasted sesame seeds or a squeeze of lime juice for a bright contrast that lights everything up.

Side Dishes

My go-to sides here are grilled lemongrass chicken or crispy spring rolls, but really this recipe plays well with almost any Vietnamese grilled meats, fresh salads, or steamed veggies. If you’re looking for a quick complete meal, toss in some sautéed shrimp or tofu for protein.

Creative Ways to Present

For special occasions, I sometimes serve these garlic noodles in individual small bowls, topped with fresh herbs like cilantro and mint and a sprinkle of chopped roasted peanuts. It makes the whole experience a bit fancier and guests always ask for the recipe.

Make Ahead and Storage

Storing Leftovers

Leftovers store well in an airtight container in the fridge for up to 3 days. I’ve learned to keep them separate from any protein or veggies you add later, to keep everything fresh and prevent sogginess.

Freezing

Because of the fresh garlic and butter, freezing isn’t my favorite option, but if you do freeze, pop the noodles in freezer-safe containers and thaw overnight in the fridge before reheating gently on the stovetop.

Reheating

Reheat leftover Vietnamese Garlic Noodles gently in a skillet with a splash of water or broth to loosen the sauce—heat slowly to keep noodles from drying out or sticking.

FAQs

Final Thoughts

This Vietnamese Garlic Noodles (Mì Xào Tỏi) Recipe has become one of those dishes I always keep in my mental “go-to” list. It’s straightforward but offers such big, comforting flavor that it never disappoints. Whether you’re feeding family on a weeknight, hosting friends, or just craving something satisfying, these noodles hit all the right notes. I really hope you enjoy making and eating this as much as I do—it’s a simple pleasure worth sharing with anyone who loves bold, garlicky goodness.

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