Vietnamese Garlic Noodles

Chef Potpie (Laurel)


This garlicy recipe comes together fast! About 30 minutes from start to finish. And it's also very versatile. If you wish to add meat to it, have it cooked and set aside to add at the end. We like it with shrimp, and it's also good with leftover thinly sliced pork or beef. You can also add other kinds of vegetables. If you prefer your vegetables to be softer, just saute it a little bit longer.


☆☆☆☆☆ 0 votes

15 Min
15 Min


  • 16 oz
    lo mein noodles, (or you can use spaghetti)
  • 8 clove
    minced garlic
  • 1
    carrot, peeled and julienned
  • 2 c
    purple cabbage, thinly sliced
  • 1/2
    small onion, thinly sliced
  • 2
    green onions, sliced
  • 2 Tbsp
  • 1/4 c
    noodle cooking water
  • 1 Tbsp
  • 3 Tbsp
    soy sauce
  • 3 Tbsp
    oyster sauce
  • 1 tsp
    sesame oil

How to Make Vietnamese Garlic Noodles


  1. Cook noodles according to package instructions. Save out 1/4 cup of the noodle water before draining!
  2. Drain noodles after saving 1/4 cup of the cooking water, and rinse with cold water to stop the cooking.
  3. To make the sauce: In a bowl combine honey, soy sauce, oyster sauce and oil, and whisk to mix.
  4. Melt the butter in wok or skillet on high. Add sliced onion, green onion and garlic. Saute until fragrant, about 1 minute.
  5. Toss noodles with the aromatics in the skillet and fry for about 1 minute. Add the sauce and mix into the noodles.
  6. Add the vegetables and stir fry for 2-3 minutes. Now add the saved noodle water and combine for about a minute. Can be served now, or add cooked protein of your choice and heat through. Sprinkle with additional chopped green onions if desired and serve.

Printable Recipe Card

About Vietnamese Garlic Noodles

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Vietnamese
Dietary Needs: Dairy Free
Other Tags: Quick & Easy Healthy

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