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A bowl of garlic noodles garnished with sliced scallions. A set of bright green chopsticks rest on the bowl and a vibrant orange and white tea-towel wraps loosely around.
Sacha Hirschfeld

Garlic Noodles (Thanh Long and Crustacean Copycat)

These Garlic Noodles are unapologetically San Franciscan thanks to local icon Chef Helen An.
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Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings: 4
Course: Mains, Sides
Cuisine: American, Vietnamese
Calories: 506
Ingredients Method

Ingredients
  

  • 14-16 oz fresh Lo Mein Noodles
  • 3 tbsp unsalted butter
  • 1 tbsp extra-virgin olive oil
  • 5 scallions white parts sliced and greens reserved for garnish
  • 8 garlic cloves minced
  • 1 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce or aminos
  • 1 tbsp palm sugar or granulated
  • ¼ cup water
  • ⅓ cup Parmigiano-Reggiano finely grated; sounds weird but it really gives the umami factor

Method
 

  1. Cook the noodles according to package instructions and set aside to drain.
  2. In a small bowl, add fish sauce, oyster sauce, aminos, and sugar; stir to combine and set aside.
  3. In a large saucepan or wok, heat butter and olive over medium heat. Once the butter and olive oil start to bubble, add garlic and white parts of the green onion. Sauté for 4-5 minutes, stirring often, being careful not to brown the garlic.
  4. Add the sauce and water to the pan, let it start to bubble then add the noodles and toss to coat in the sauce. Add the finely grated cheese and toss until combined.
  5. Garnish with sliced scallion greens and a light sprinkling of Parmigiano Reggiano. Serve immediately!