Vietnamese Garlic Noodles

IngredientsClear All

For the garlic sauce

• 4 tbsp unsalted butter
• 20 medium garlic cloves, minced or smashed in a mortar and pestle
• 4 tsp oyster sauce
• 2 tsp light soy sauce or shoyu
• 2 tsp fish sauce

For the pasta

• 1 lb dry spaghetti
• 1 oz grated Parmesan or Pecorino Romano (heaping 1/4 cup)
• A small handful of thinly sliced scallions (optional)

Instructions

1. Make the garlic sauce: Melt the butter in a wok or saucepan over medium heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Add the oyster sauce, soy sauce and fish sauce, and stir to combine. Remove from the heat.

2. Cook the pasta: Bring 1½ inches of water to a boil in a 12-inch skillet or sauté pan over high heat. (Alternatively, heat up just enough water to cover the spaghetti in a large Dutch oven or saucepan.) Add the pasta, stir a few times to make sure it's not clumping, and cook, stirring occasionally, until just shy of al dente (about 2 minutes short of the recommended cook time on the package).

3. Combine and emulsify: Using tongs, transfer the cooked pasta to the garlic sauce, along with whatever water clings to it. (Reserve the pasta water in the skillet.) Increase the heat to high, add the cheese to the wok, and stir with a wooden spatula or spoon and toss vigorously until the sauce is creamy and emulsified, about 30 seconds.

4. Adjust consistency: If the sauce looks too watery, let it keep reducing. If it looks greasy, splash some more cooking water into it and let it re-emulsify. Stir in the scallions (if using), and serve immediately.

Notes

Noodle substitutions:

• Don't use Italian spaghetti - look for fresh Asian-style spaghetti at Asian grocery stores (more of an Asian noodle texture)
• Pancit noodles work really well here too

Tips:

• Don't brown the garlic - keep it fragrant and golden
• The pasta water is key to making the sauce creamy and emulsified
• Work quickly once you combine everything - you want it hot and fresh

Storage: Best served immediately, but leftovers keep 2-3 days in fridge

Source

Original recipe