vietnamese garlic noodles
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.
prep time
15 Min
cook time
15 Min
method
Stir-Fry
yield
Ingredients
- 16 ounces lo mein noodles, (or you can use spaghetti)
- 8 cloves minced garlic
- 1 carrot, peeled and julienned
- 2 cups purple cabbage, thinly sliced
- 1/2 small onion, thinly sliced
- 2 green onions, sliced
- 2 tablespoons butter
- 1/4 cup noodle cooking water
- 1 tablespoon honey
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 1 teaspoon sesame oil
How To Make vietnamese garlic noodles
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Step 1Cook noodles according to package instructions. Save out 1/4 cup of the noodle water before draining!
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Step 2Drain noodles after saving 1/4 cup of the cooking water, and rinse with cold water to stop the cooking.
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Step 3To make the sauce: In a bowl combine honey, soy sauce, oyster sauce and oil, and whisk to mix.
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Step 4Melt the butter in wok or skillet on high. Add sliced onion, green onion and garlic. Saute until fragrant, about 1 minute.
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Step 5Toss noodles with the aromatics in the skillet and fry for about 1 minute. Add the sauce and mix into the noodles.
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Step 6Add 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Tag:
#Quick & Easy
Tag:
#Healthy
Ingredient:
Pasta
Diet:
Dairy Free
Method:
Stir-Fry
Culture:
Vietnamese
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