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.
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. TRY THESE OTHER NOODLE RECIPES! Pho is to Vietnam as Pad Thai is to Thailand.
Vietnamese Stir Fried Chow Mein (Mi Xao Chay) is a childhood classic that my mom used to make for lunch or a quick meal all the time! There are so many different renditions of stir fry sauces: from hoisin-based to oyster sauce, to mee goreng or classic soy-sauce based stir fries.
Vietnamese Garlic Noodles, or Mì Xào Tỏi, are the ultimate side dish! Plump chewy noodles are coated in a buttery, garlicky, umami-rich sauce that enhances any dish it's paired with. It's a crowd favorite for a reason!