San Francisco-Style Garlic Noodles

san francisco style vietnamese garlic noodles in pink stone bowl.

The sauce for these garlic noodles 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. A bit of pasta cooking water makes for a smooth and slightly creamy sauce.

Course pasta

Cuisine American, Asian, Vietnamese

Prep Time 5

Cook Time 15

Servings

Calories 438kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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.

Video

Notes

If you don't have Maggi, a mix of soy sauce and Worcestershire offers a similar depth of flavor.

Nutrition