Vietnamese Garlic Noodles (Mì Xào Tỏi) Recipe

If you’re craving something simple yet bursting with bold, garlicky flavor, you’ve gotta try this Vietnamese Garlic Noodles (Mì Xào Tỏi) Recipe. It’s seriously one of those dishes that looks humble but tastes incredible, like a magical garlicky hug for your taste buds. Whether you’re pairing it with grilled shrimp, a spicy pork dish, or just enjoying it solo, it’s going to become your new go-to side or quick meal that you can whip up in under 20 minutes.

this …

Ingredients You’ll Need

Each ingredient plays an important part in making these Vietnamese Garlic Noodles shine — from the buttery base to the umami-packed sauces. Here’s a quick rundown of what you’ll want to have ready when you cook.

• Refrigerated lo mein noodles: Using refrigerated noodles means they have the perfect texture; avoid dried ones for best results.
• Unsalted butter: Butter adds rich flavor and helps mellow the garlic without overpowering it.
• Garlic: Around a dozen cloves give you that punch of aromatic goodness. I love mincing it finely so every bite is flavorful.
• Oyster sauce: The secret ingredient that gives the noodles a savory, slightly sweet depth.
• Soy sauce (low sodium): Keeps the saltiness balanced while adding that familiar umami note.
• Fish sauce: Just a touch adds authentic Vietnamese flavor complexity.
• White granulated sugar: Helps balance the savory and tangy elements so it’s never overwhelming.
• Grated Parmesan cheese: This might surprise you but trust me—adds a subtle nutty richness that complements the garlic perfectly.
• Green onion: Fresh and bright, the scallions add a pop of color and mild onion flavor right at the end.
• Salt and pepper: To taste, but remember the sauces add a good amount of flavor already.

Variations

I love sharing this recipe as is, but it also serves as a fantastic base for all kinds of delicious twists. Don’t be shy to make it your own! Here are some ways I’ve experimented and enjoyed.

• Add protein: I often stir in grilled shrimp or thinly sliced chicken breast for a heartier meal—totally changes the vibe but keeps the garlic goodness front and center.
• Make it vegetarian/vegan: Swap butter for a plant-based alternative and omit fish sauce or replace it with soy sauce or tamari. Still tastes amazing!
• Spice it up: Sometimes I sprinkle in chili flakes or a drizzle of Sriracha for a little heat—it wakes up the whole dish.
• Extra veggies: Tossing in thin sliced bell peppers, snap peas, or mushrooms adds texture and nutrition.

How to Make Vietnamese Garlic Noodles (Mì Xào Tỏi) Recipe

Step 1: Whisk Together the Flavorful Sauce

Start by mixing oyster sauce, soy sauce, fish sauce, and sugar in a small bowl. I always whisk this well to dissolve the sugar thoroughly—it’s crucial because those sweet notes help balance all the savory flavors later on.

Step 2: Bring Water to a Boil and Prep the Garlic Butter

Get a large pot of salted water boiling—you want it ready for the noodles when the garlic’s just right. Meanwhile, melt the butter in a large skillet or wok over medium heat. Toss in your minced garlic and cook it gently for just about a minute until it’s fragrant but not browned (browned garlic tastes bitter here). Stir constantly; this step is where your kitchen starts smelling incredible.

Step 3: Soften the Noodles Briefly

Drop your refrigerated lo mein noodles into the boiling water. Because they’re already cooked, you only need to soften them slightly—about 30 seconds max. Use tongs to gently separate them, but be careful not to break them apart. Quickly transfer them from the water to the garlic butter mixture.

Step 4: Combine and Toss

Pour your prepared sauce over the noodles in the skillet. Give it a little whisk again before pouring to make sure everything’s mixed well. Season lightly with salt and pepper. Toss and stir everything together so every noodle is coated in that buttery, garlicky, umami-packed sauce.

Step 5: Finish with Cheese and Green Onion

Turn off the heat and sprinkle in grated Parmesan and chopped green onions. Toss once more just to combine. Taste and adjust seasoning if needed—sometimes a little extra pepper or a pinch of salt seals the whole deal.

How to Serve Vietnamese Garlic Noodles (Mì Xào Tỏi) Recipe

Garnishes

I love topping these noodles with extra sliced green onions or a sprinkle of toasted sesame seeds for crunch and a nutty aroma. Sometimes a wedge of lime on the side adds a nice zing when squeezed over just before eating. Fresh cilantro can also brighten up the dish beautifully.

Side Dishes

My family usually enjoys Vietnamese Garlic Noodles alongside grilled lemongrass chicken, shrimp skewers, or crispy tofu. For a fuller meal, steamed or stir-fried greens like bok choy or broccoli balance the richness perfectly.

Creative Ways to Present

For special dinners, I sometimes serve this in small individual bowls garnished with edible flowers or fresh herbs, making it feel fancy but still approachable. You can also plate it with a sesame-crusted piece of fish or a poached egg on top for extra indulgence.

Make Ahead and Storage

Storing Leftovers

I store leftover garlic noodles in an airtight container in the fridge. They keep well for up to 3 days but you might notice the noodles absorb the sauce and firm up a bit, so a little reheating magic is needed.

Freezing

Generally, I don’t recommend freezing this dish because the delicate garlic butter sauce and noodles’ texture don’t always thaw well. But if you do, freeze in portioned airtight containers and avoid freezing the green onions and cheese—they’re best fresh.

Reheating

To bring leftovers back to life, I gently reheat in a skillet over low heat with a splash of water or a little extra butter. This helps loosen the noodles and refresh the sauce without drying it out or burning the garlic flavors.

FAQs

Final Thoughts

I absolutely love how this Vietnamese Garlic Noodles (Mì Xào Tỏi) Recipe combines simplicity with such a big flavor punch. When I first tried making it at home, I was amazed at how pantry staples could turn into something so indulgent and restaurant-worthy. It really brings home the warmth and soul of Vietnamese cooking in an easy, approachable way. If you want a crowd-pleaser that’s quick, comforting, and incredibly tasty, give this recipe a try—I promise your kitchen will smell amazing and your family will go crazy for it!

Print