Mì Xào Tỏi Vietnamese Garlic Noodles

Step 1

Bring a medium-size pot of water to a boil

Step 2

Bring the pot to a boil

Step 3

Add noodles to the pot of boiling water

Step 4

Cook noodles until al dente(approximately 4 minutes)

Step 5

Reserve 1/2 cup noodle poaching liquid

Step 6

Drain noodles in a food colander

Step 7

Preheat a 10" frying pan (or cast iron dutch oven) on medium heat for 5 minutes

Step 8

Add ½ cup of the noodle poaching liquid and 5 cloves of Minced Garlic

Step 9

Once the water has reduced by 50%, Add 3 tbsp of butter.

Step 10

Stir vigorously.

Step 11

Once butter is completely melted, add 1 tsp of Organic Sugar, 1 tbsp of Fish Sauce, and 1 tbsp of Oyster Sauce.

Step 12

Stir vigorously.

Step 13

The butter sauce should thicken and look creamy.

Step 14

Add the blanched noodles.

Step 15

Mix and fold noodles into butter sauce for 3 minutes.

Step 16

Turn heat off.

Step 17

Season coarse black pepper.

Step 18

In a large pasta plate (or bowl) use kitchen tongs to gently lay the noodles down.

Step 19

Garnish noodles with sliced chives (or scallions)

Step 20

Serve.