If you’re looking for a quick, delicious side that brings a punch of flavor with every bite, you’ve got to try my Vietnamese Garlic Noodles (Mì Xào Tỏi) Recipe. I absolutely love how these garlicky noodles come together — buttery, savory, and just a little cheesy, making it the perfect companion to grilled meats or a simple weeknight stir-fry. Plus, it’s super easy to whip up when you want something comforting but not complicated. Stick around, and I’ll walk you through every step so you end up with noodles that your whole family will rave about.
Why You’ll Love This Recipe
- Simplicity Meets Flavor: You’ll find this recipe effortlessly delivers big, bold garlic and umami notes without complicated steps.
- Quick to Make: Perfect for busy weeknights when you want tasty noodles on the table in under 20 minutes.
- Versatile Side Dish: These noodles pair beautifully with anything from grilled chicken, pork chops, to a fresh veggie stir-fry.
- Family Favorite: I’ve made this for gatherings and my crew always asks for seconds, it’s that good!
Ingredients You’ll Need
The ingredients for Vietnamese Garlic Noodles (Mì Xào Tỏi) Recipe come together in perfect harmony to create that unforgettable garlicky, buttery, slightly sweet taste. Keep an eye out for fresh garlic and good-quality refrigerated lo mein noodles for best results.
- Refrigerated lo mein noodles: These work best because they have the perfect chew and soak up the sauce beautifully; avoid dried noodles here.
- Unsalted butter: Using unsalted butter lets you control the saltiness more precisely in this recipe.
- Garlic: Lots of fresh garlic is the star! Mince it finely for even cooking without any bitter burnt bits.
- Oyster sauce: Adds that deep savory umami flavor that makes these noodles so addictive.
- Soy sauce (low sodium): Balances saltiness without overpowering the other flavors.
- Fish sauce: Just a splash adds a classic Vietnamese depth behind the scenes.
- White granulated sugar: Softens the salt and enhances all the flavors.
- Parmesan cheese: Surprising but essential—the cheese adds a subtle nutty richness that elevates this dish.
- Green onion: For a fresh, light pop of color and mild onion flavor at the end.
- Salt and pepper: To taste, because everyone’s preference is a little different.
Variations
I love how flexible this Vietnamese Garlic Noodles (Mì Xào Tỏi) Recipe is—you can tweak it easily to make it your own. Whether you want to add protein or lean into extra veggies, it all works!
- Add protein: Sometimes I toss in sautéed shrimp, grilled chicken slices, or even tofu cubes for a heartier meal.
- Make it spicy: A pinch of crushed red pepper flakes or a drizzle of chili oil kicked up the heat nicely without messing with the classic flavors.
- Veggie boost: Quick-steamed bok choy, snow peas, or shredded carrots stirred in at the end brighten the dish and add great texture.
- Vegan adaptation: Swap butter for vegan margarine and omit the Parmesan, or try a sprinkle of nutritional yeast for that cheesy vibe.
How to Make Vietnamese Garlic Noodles (Mì Xào Tỏi) Recipe
Step 1: Whisk together your magical sauce
Before anything else, I like to mix oyster sauce, soy sauce, fish sauce, and sugar in a small bowl. This way, the sugar has time to dissolve, and you’ll get an even coating when you add it to the noodles later. Set this aside and let those flavors meld while you prep your noodles and garlic.
Step 2: Prep the noodles just right
Bring a big pot of salted water to a rolling boil. When you toss in the refrigerated lo mein noodles, be gentle—you only want to loosen them slightly, not cook them fully (just 30 seconds max). Overcooking here can make the noodles mushy, and that’s the last thing you want. Once loosened, use tongs to quickly grab them out and add straight into your skillet with garlic butter.
Step 3: Garlic butter magic
In a large skillet or wok, melt the butter over medium heat and add the minced garlic. Cook for around one minute, stirring frequently, until you can really smell that beautiful garlic scent—but don’t let it brown. Burnt garlic can turn bitter, so keep a close eye here. Right after the noodles go in, pour the sauce on top and toss everything together, coating each noodle strand in that buttery, garlicky goodness.
Step 4: Finish with flair
Turn off the heat and sprinkle grated Parmesan and chopped green onions on top. Toss gently again. The cheese melts in with the warmth, adding a subtle creaminess you wouldn’t expect but absolutely adore. Give it a taste and add salt and pepper as needed. And voilà—you’re ready to dig in!
Pro Tips for Making Vietnamese Garlic Noodles (Mì Xào Tỏi) Recipe
- Don’t Burn the Garlic: Stir often and keep the heat moderate to prevent bitterness and ensure a fragrant base.
- Noodles Last-Minute: Boil the noodles last, just before mixing, to avoid them becoming soggy or sticking together.
- Use Tongs to Toss: Tossing noodles with tongs instead of a spoon gives you better control without breaking the strands.
- Adjust Salt Last: Since fish sauce and soy can be salty, always season with salt at the end to avoid over-salting.
How to Serve Vietnamese Garlic Noodles (Mì Xào Tỏi) Recipe
Garnishes
I love topping my Vietnamese Garlic Noodles with freshly chopped green onions because they add a burst of freshness and color. Sometimes I sprinkle extra grated Parmesan for that extra cheesy kick or a light dusting of crushed red pepper flakes when I’m craving a little heat.
Side Dishes
These noodles are brilliant alongside grilled lemongrass chicken, crispy spring rolls, or steamed veggies like bok choy or broccoli. For a full-on Vietnamese feast vibe, serve with fresh herbs, pickled veggies, or a simple cucumber salad to lighten things up.
Creative Ways to Present
For special occasions, I sometimes plate these noodles in a shallow bowl, topped with thin slices of charred pork belly and a fried egg, then sprinkle with crushed peanuts and fresh herbs. It turns a humble side into an impressive centerpiece sure to wow guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, just pop them into an airtight container and refrigerate. They’ll keep fresh for up to 3 days, though I’ll admit they’re best eaten the same day for that perfect texture.
Freezing
Freezing these noodles isn’t my go-to since the texture tends to get a bit mushy after thawing. But if you must, freeze in a sealed container and thaw overnight in the fridge before reheating gently.
Reheating
When reheating, I warm the noodles gently in a skillet with a little butter or oil over medium heat, tossing often to wake them back up without drying out. Avoid microwaving if you want to keep that nice garlicky buttery coating.
FAQs
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Can I use dried noodles instead of refrigerated lo mein noodles for Vietnamese Garlic Noodles (Mì Xào Tỏi) Recipe?
While you can use dried noodles in a pinch, refrigerated lo mein noodles are preferred because they have a softer texture and better absorb the garlicky buttery sauce. Dried noodles might need longer cooking and may not hold the sauce as well. If you do use dried, be sure not to overcook and rinse them under cold water after boiling to stop the cooking process.
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How can I make the Vietnamese Garlic Noodles less salty?
If you find the dish too salty, reduce the soy sauce and fish sauce by half, or use low-sodium versions whenever possible. Remember to taste and add salt only at the end to avoid over-seasoning. Balancing with a little extra sugar can also mellow saltiness.
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Can I prepare the sauce ahead of time?
Absolutely! The sauce mixture of oyster sauce, soy sauce, fish sauce, and sugar can be whisked together a day ahead and stored in the fridge. It actually tastes a little better after sitting, as the flavors meld together. Just give it a quick stir before adding it to your noodles.
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What dishes go best with Vietnamese Garlic Noodles?
Vietnamese Garlic Noodles are a fantastic side for grilled or roasted meats like lemongrass chicken, pork chops, or even seafood. They also pair well with crunchy spring rolls or fresh, light salads with herbs. The richness of the noodles balances out many flavors beautifully.
Final Thoughts
This Vietnamese Garlic Noodles (Mì Xào Tỏi) Recipe is one of those dishes that quickly won a permanent spot in my regular rotation—not just because it’s easy and fast, but because it brings so much joy to the table with its simple, full-bodied flavor. Whether you’re cooking for yourself or feeding a crowd, these noodles deliver that irresistible garlicky, buttery hit every time. Give it a try and I promise, you’ll soon find yourself making it again and again!
Print
Vietnamese Garlic Noodles (Mì Xào Tỏi) Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Vietnamese
Description
Vietnamese Garlic Noodles, or Mì Xào Tỏi, are a deliciously simple yet flavorful side dish featuring chewy lo mein noodles tossed in a rich, buttery, garlicky sauce with umami notes from oyster, soy, and fish sauces. This quick and easy recipe is perfect to complement any main course and is always a crowd favorite.
Ingredients
Main Ingredients
- 1 lb refrigerated lo mein noodles
- 2 tbsp unsalted butter
- 12-15 cloves garlic, minced
- 2 tsp oyster sauce
- 2 tsp soy sauce (low sodium recommended)
- 2 tsp fish sauce
- 1 tsp white granulated sugar
- 1½ tbsp grated Parmesan cheese
- 1-2 green onions, sliced and chopped
- Salt and pepper, to taste
Instructions
- Prepare the sauce: In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, and sugar until well combined. Set aside.
- Boil water: Bring a large pot of salted water to a rolling boil; keep it ready while you prepare the noodles.
- Cook garlic: In a large skillet or wok, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, stirring frequently. Be careful not to brown the garlic; you want it lightly cooked to keep the flavor mild and fresh.
- Cook noodles: Add the refrigerated lo mein noodles to the boiling water. Gently agitate the noodles to separate them without breaking. Boil for no more than 30 seconds to soften, then quickly use tongs to transfer them immediately into the skillet with the garlic butter.
- Combine and season: Give the reserved sauce a quick whisk, then pour it over the noodles in the skillet, making sure to add all the sugary goodness. Lightly season with salt and pepper to taste, then toss and stir everything together to evenly coat the noodles with the flavorful sauce.
- Finish: Turn off the heat. Add the grated Parmesan cheese and chopped green onions to the noodles. Toss gently to combine and adjust seasoning if needed before serving.
Notes
- Use refrigerated lo mein noodles for best texture; if unavailable, fresh egg noodles can be substituted.
- The key to perfectly flavored garlic noodles is to not overcook the garlic as it can turn bitter.
- Boil noodles only briefly to keep them chewy and prevent sogginess.
- This dish works great as a side or a base for adding proteins like grilled shrimp or chicken.
- You can adjust the amount of garlic to your preference; the recipe calls for a generous amount for maximum flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 465 kcal
- Sugar: 1 g
- Sodium: 787 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0.2 g
- Carbohydrates: 86 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 17 mg
