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San Francisco-Style Garlic Noodles Recipe: Easy, Flavorful, and Irresistible
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My first introduction to this style of garlic noodle was at the now closed restaurant, Flock and Fowl, in Las Vegas, NV. I immediately began working on recreating the flavorful yet simple noodles and quickly learned they were popularized by Vietnamese-Americans in San Francisco, CA. The umami-packed noodle dish was created by Helene An at Thanh Long Restaurant in the 1970s and has remained a menu staple ever since, inspiring many other restaurants and home cooks to recreate the noodles.
The sauce is a combination of A LOT of minced fresh garlic cooked in butter, fish sauce, maggi seasoning (or soy sauce), oyster sauce and freshly grated Parmesan cheese. So, a bit of pasta cooking water makes for a smooth and slightly creamy sauce. My recipe uses Maggi seasoning rather than soy sauce which is used in the original recipe. I also use more of the umami-packed sauces based on preference. The American fusion of Vietnamese and Italian cuisines is easy and particularly delicious to make after a night of drinking. The recipe can easily be doubled or tripled for serving a crowd, either as a main or a side alongside meat or seafood. It’s one of those meals that makes me crave Smashed Cucumber Salad or Chili Oil Roasted Broccoli on the side.
Ingredients for the Best Garlic Noodles
- Noodles – While Thanh Long uses thick, chewy egg noodles, I find it easiest to use dried spaghetti. If you can find Chinese-style egg noodles, they work great!
- Fish sauce – Fish sauce is a unique ingredient that imparts a distinct, savory, and salty taste to dishes. Also, its flavor originates from the lengthy fermentation process involving fish, which adds a complex umami dimension.
- Maggi seasoning – This concentrated sauce, made from hydrolyzed wheat protein, is used to enhance the flavor of dishes developed as an inexpensive substitute for beef stock.
- Oyster sauce – Oyster sauce is made from a combination of caramelized oyster juices, salt and sugar, and sometimes soy sauce, and often a thickening agent like cornstarch. It’s a dark, syrupy sauce with a salty and sweet flavor less pungent and fishy than fish sauce.
- Garlic – 10 cloves may seem like a lot for ½ pound (227g) of pasta but trust the process! As the garlic is sautéed the flavor mellows. So, I use fresh cloves of garlic as the pre-minced jars of garlic don’t taste the same. It loses a lot of the powerful garlic flavor when it’s jarred. This is because it has been soaked in water for a long period of time.
- Parmesan – Parmesan is a hard cow’s milk cheese aged for different lengths of time. I’d recommend buying a roughly cut piece of wrapped cheese from the grocery store – it’s typically a higher quality cheese. Also, freshly grated Parmesan added at the end of the dish melts into the noodles, with the pasta cooking water and sauces adding richness and an additional savory layer.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and substitutions
- The Maggi seasoning sauce can easily be swapped for soy sauce. If you can’t find Maggi, you can also use equal parts soy sauce and Worcestershire sauce as a suitable substitute.
- Try adding ground meat like pork or chicken or seafood (like crab or shrimp) to these flavorful noodles.
How to Make Garlic Noodles (Step-by-step)
I’ve provided step by step instructions with photos for making these irresistible San Francisco-Style Garlic Noodles:
In a small bowl stir together the fish sauce, maggi seasoning and oyster sauce and set aside.
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally until al dente, about 8 to 10 minutes. Reserve 1 cup (240g) of the pasta cooking water, then drain the pasta. Return the pasta to the pot.
Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt. Next, add the garlic and sauté until fragrant but not browned, about 30 seconds. Add the sauces, stirring to combine.
Lower heat to low. Add the noodles, ½ cup (120g) of the pasta cooking water and Parmesan cheese, tossing with tongs to combine until the noodles are coated and the cheese has melted. Add more pasta water to the skillet a bit at a time if needed.
Divide among serving bowls and top with green onions (scallions) and more Parmesan cheese.
Serving Suggestions
What to pair with the noodles:
FAQ – Frequently Asked Questions
Originating from Thanh Long in San Francisco in the 1970s, this dish blends Vietnamese flavors with Italian techniques for a fusion dish. Its signature base combines minced garlic sautéed in butter with umami-rich sauces like fish sauce, Maggi, and oyster sauce, then finishes with Parmesan for a creamy, garlicky flavor punch.
Yes! While spaghetti is convenient, you can opt for Chinese-style egg noodles or other long wheat noodles, they hold onto the sauce well.
Yes! San Francisco garlic noodles are unapologetically garlicky – recipes use up to 10 garlic cloves per half pound of pasta. The garlic mellows as it cooks in butter, creating an intense but balanced garlic flavor.
Yes! Reserving some pasta cooking water allows you to emulsify the sauce with Parmesan, making it smooth and creamy. If the noodles seem dry, adding a splash helps textures perfect.
Yes! Many enjoy the garlic noodles topped with crab, shrimp. Seafood or meat adds texture and elevates this simple dish into a meal.
If you don’t have Maggi, a mix of soy sauce and Worcestershire offers a similar depth of flavor.
Other Recipes to Try
If you enjoy these garlic noodles, give these recipes a try and follow me on Instagram:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
San Francisco-Style Garlic Noodles
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Ingredients:
- 2 teaspoons fish sauce
- 2 teaspoons maggi seasoning
- 2 teaspoons oyster sauce
- ½ pound spaghetti or egg noodles
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter
- 10 medium cloves garlic, minced
- ½ cup freshly grated Parmesan cheese, plus additional for serving
- 2 tablespoons thinly sliced green onions
Instructions:
- In a small bowl stir together the fish sauce, maggi seasoning and oyster sauce and set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally until al dente, about 8 to 10 minutes. Reserve 1 cup (240g) of the pasta cooking water, then drain the pasta. Return the pasta to the pot.
- Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt. Add the garlic and sauté until fragrant but not browned, about 30 seconds. Add the sauces, stirring to combine.
- Lower heat to low. Add the noodles, ½ cup (120g) of the pasta cooking water and Parmesan cheese, tossing to combine until the noodles are coated and the cheese has melted. Add more pasta water a bit at a time if needed.
- Divide among serving bowls and top with green onions and more Parmesan cheese.
Notes:
Nutrition:
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These are a family favorite!
So happy to hear it! Thanks for sharing!
Love these noodles.
When I looked at this recipe I thought it had way too much garlic in it. Then I remembered I love garlic. This dish was outstanding and it was the perfect amount of garlic! Everyone loved it!