Mì Xào Tỏi [Garlic Noodles]

Garlic Noodles were invented at Thanh Long, sister restaurant of nationally acclaimed ‘Crustaceans’, in the Outer Sunset neighborhood of San Francisco back in 1971. And have shown on (almost) every Vietnamese-American dining institution. Even though Garlic Noodles aren’t traditional, the popularity of this dish is synonymous with summer rolls, banh-mi, and pho. *Disclaimer: Garlic noodles are not supposed to be greasy.* Is there anything better than a noodle bowl filled with buttery and garlicky goodness? As simple as it sounds, the technique to make garlic noodles buttery can be somewhat difficult. But don’t worry, in this recipe, I will teach you a fail-proof method to nail this dish (almost) every time.

NOTES:

- Use Zucchini Noodles for low carb version

- Substitute Fish Sauce for Tamari [equal parts], and Oyster sauce for Hoisin sauce to make the dish vegan

- Samba and Sriracha makes great condiments for this dish