Restaurant Garlic Noodles (Mi Xao Toi)
If you’ve ever dined at an Asian-fusion restaurant, chances are you’ve seen garlic noodles on the menu. It's a seemingly simple dish of egg noodles packed full of garlicky and buttery flavors. I have wanted to replicate this dish for awhile now and finally got to it the other day. A quick Google search resulted in a lot of recipes claiming to be a close restaurant replication. There were a few variations between the recipes so I took the common ingredients from the highly-rated recipes and meshed it into one.
The result? It was pretty darn delicious.
The ingredient that makes the dish, aside from the obvious garlic, is the parmesan cheese. The parmesan gets added at the end to quickly melt into the noodles. It changes not only the texture of the dish to silky smooth, but also provides a layer of umami flavor. Don't add too much though. Just enough to give it oomph.
Garlic noodles are usually made with thick eggs noodles, the one you who commonly use for thick chow mien. However, I’ve used all sorts of noodles to make this dish, including spaghetti and they have all turned out great. I prefer egg noodles because they are more common and they look more appetizing.
A lot of recipes online call for way more butter than I would like so I cut down the amount of butter in my recipe below. Even at half the amount of butter, I feel like it’s too much so use at your discretion. For five pounds of cooked egg noodles, I use a whole stick of butter, which is about 8 tablespoons. Feel free to use less for a more health-conscious version.
You can also add proteins and vegetable to the garlic noodles to make it a full-on meal. I like to toss in any leftover roast meat such as Char Siu/Xa Xiu and steamed broccoli.
Garlic Egg Noodles (Mi Xao Bo Toi)
- 5 lbs cooked egg noodles
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 2 tablespoons maggi seasoning
- 2 tablespoons granulated white sugar
- 1 stick unsalted butter (8 tablespoons)
- 2 bulbs fresh garlic (chop finely)
- 3 tablespoons grated parmesan cheese
- In a small bowl, mix together fish sauce, oyster sauce, maggi seasoning and sugar. Set aside.
- In a large wok, add butter and heat on medium high. When butter is completely melted, add garlic and saute until fragrant (not brown).
- Add cooked egg noodles and sauce mixture. Toss until combined.
- Add parmesan cheese. Toss gently until combined then serve immediately.