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Noodles represent longevity. So every Tết or Vietnamese New Years growing up, my family
always made a giant heaping plate of noodles. Now I’m in charge of making the side dish
so I always default to my tried and true Garlic Noodles that pretty much goes with everything.
Subscribe and like below if you want to see how it’s made.
First I’ll start with my sauce. In a small bowl I’ll mix together 1 tbsp of Soy Sauce,
1 tbsp of Oyster Sauce, 1 tbsp of Fish Sauce, 1 tbsp of Sugar, and 1 tbsp of Water. I’ll
mix it well then set it aside. I like using Shanghai noodles because they’re thick,
chewy and they really absorb the sauce. My package of noodles is about 12 ounces. I found
them in the refrigerated section at the Asian Market. I’ll just boil my noodles according
to the package direction, drain and set aside. Now to put everything together. In a big saute
pan I’m melting 2 tbsp of butter along with 1 tbsp of Olive Oil on medium heat. Once it’s
melted I’m going to add in 3-5 cloves of minced garlic. I like it strong so I add in
5 cloves of garlic but that can be a little bit overwhelming to some so I recommend using
3 if you don’t like overpowering garlic flavor.
Cook the garlic for about 2 minutes until it starts to turn golden brown and becomes
super fragrant. Slowly add in the sauce mixture and let it sizzle for a second. Then add in
the cooked noodles and mix it well. Make sure each noodle gets coated in this buttery garlic-y
sauce. I love pairing these noodles with salted crab or that roasted pig that we always have
for Vietnamese Celebration. Chuc Mung Nam Moi and happy year of the sheep. I hope these
noodles bring you a happy and long life. I’ll see you next time! Bye