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Vietnamese Garlic Noodles(ish)

This is one of my all time favorite noodle dishes, inspired by some Vietnamese garlic noodles I had in San Francisco a few years back. I never measure anything when I make these but here’s the idea:


1 package Twin Marquis plain noodles

5-10 cloves garlic, minced (heck yeah you read that right)

1 cup chopped scallions

1/3 stick butter (or half olive oil, half butter)

A few tbsps oyster sauce

A couple tbsps soy sauce

A dash of white pepper

Black pepper


Optional: chili flakes


Boil the noodles (they’ll cook quickly) and strain. Meanwhile, add butter to a pan on medium high heat and lightly fry the scallions (save some for garnish!) and garlic. Once the scallions and garlic start to sweat, add the oyster sauce, soy sauce, both types of pepper, and cook for another minute or two. Add a little pasta water from your noodles to the pan and then incorporate the noodles, making sure to coat them thoroughly in the glossy sauce. Top with parm, a little more black pepper, the remaining scallions, and you’ve got yourself some hefty garlicky noodles that should taste like the creamiest Asian cacio pepe-esque dish you’ve never tried until now.

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