Asian Garlic Butter Noodles (Mi Xao Toi Bo)
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If you’ve ever dined at an Asian-fusion restaurant, chances are you’ve seen garlic noodles on the menu. It's a seemingly simple dish of yellow noodles but it’s packed full of garlicky, buttery and umami flavors.
These are my kids’ favorite, and mine too. It’s the perfect side dish to the Viet-fusion seafood boil that is served at these restaurants.
If you want to make it at home, keep on reading.
What You Need
To make these buttery garlic noodles, gather the following ingredients:
Spaghetti or Egg Noodles: I’m using dried spaghetti in this recipe but you can also use thick egg noodles, the kind you commonly use for chow or lo mein. You can usually find these thick egg noodles in the refrigerated aisle of Asian supermarkets.
Unsalted Butter: Adds the bulk of the richness to the noodles. We aren’t skimping either. We are using a whole stick!
Garlic: The star of the show. We are using both fresh garlic and garlic powder. If you can get your hands on granulated garlic, which is a little coarser than powder, it’s even better.
Sugar: Balances out the savory flavors and enhances the overall taste. I’m using granulated cane sugar.
Spaghetti, sugar, soy sauce, oyster sauce, fish sauce, butter, garlic, parmesan cheese, garlic powder, and salt (if needed).
Soy sauce: You can use either light soy sauce, liquid seasoning, or Maggi sauce. These add the salty umami flavors to the dish. For this recipe, I’m using Maggi sauce.
Oyster Sauce: Oyster sauce adds another level of Asian savory goodness. I religiously use Lee Kum Kee Premium oyster sauce in my kitchen. If you're vegetarian, you can substitute with this vegetarian alternative.
Fish Sauce: Adds another layer of salty Asian umami flavor. If you're looking for a vegetarian alternative, you can simply omit and replace with salt, if needed. My choice of fish sauce is Three Crabs brand from Viet Huong.
Parmesan Cheese: Last but not least, shredded parmesan is added at the end for that layer of cheesy flavor and creamy texture.
Don't add too much. Just enough to give it oomph and a light creamy coating on the noodles. But of course, grate more on top if you're a parmesan enthusiast. I’m using a zester/grater to finely shred the cheese.
Freshly grated parmesan cheese
How to Make It
Step 1: Cook the Noodles
Cook the egg noodles or spaghetti according to the package instructions. Drain, rinse lightly, and set aside.
Step 2: Prepare the Sauce
In a pan over medium heat, melt the butter. Once melted, add the minced garlic. Sauté the garlic until softened and fragrant, about 30 seconds. Stir in sugar, soy sauce, oyster sauce, fish sauce, and garlic powder. Mix well to combine. Give it a taste and adjust with salt, if needed.
Step 3: Combine Everything Together
Add the cooked noodles to the pan, followed by the parmesan cheese. Toss everything together until cheese is melted (about 2 minutes). Turn off heat and serve. For a complete meal, add your choice of protein and vegetable.
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Asian Garlic Butter Noodles (Mi Xao Toi Bo)
Ingredients
Instructions
- Cook the egg noodles or spaghetti according to the package instructions. Drain, rinse lightly, and set aside.
- In a pan over medium heat, melt the butter. Once melted, add the minced garlic. Sauté the garlic until softened and fragrant, about 30 seconds. Stir in sugar, soy sauce, oyster sauce, fish sauce, and garlic powder. Mix well to combine. Give it a taste and adjust with salt, if needed.
- Add the cooked noodles to the pan, followed by the parmesan cheese. Toss everything together until cheese is melted (about 2 minutes). Turn off heat and serve. For a complete meal, add your choice of protein and vegetable.
Notes
- You can substitute Maggi sauce with your choice of light soy sauce or liquid seasoning.
- An oyster sauce vegetarian alternative is a vegetarian stir-fry sauce.
- If you're looking for a vegetarian alternative option for fish sauce, simply omit and replace with salt, if needed.
