vietnamese garlic noodles
with crispy fried onions & thai basil
I use the word, ‘Vietnamese’ in the title loosely because this dish was created in the states by Vietnamese Americans and not a traditional recipe by a long shot. I’m not sure of the exact origin, but Crustacean, a San Francisco restaurant run by the An familiy, popularized the dish, and many a variation have spawned since.
Here’s my version:
1 lb fresh lo mein noodles
8 cloves garlic, minced/crushed
1 stick unsalted butter
2 tbl oyster sauce
2 tbl sugar
1 tbl vinegar, distilled white
1 bunch thai basil, leaves picked
1 bunch scallions, chopped fine
1 handful bean sprouts
2 tbl grated parmesan cheese
First, blanch the noodles per the instructions on the package (they vary from brand to brand). Drain, rinse, and cool the noodles.
In a frying pan, add half of the butter and sautee with garlic on medium heat. Sweat for 2 minutes, but do not allow the garlic to brown. Add oyster sauce, sugar, and vinegar and incorporate with butter. Add the noodles and bean sprouts. Season with salt and pepper. Sautee until evenly hot. Remove the noodles from the heat and add the remaining butter, parmesan cheese, half of the basil and scallions. Toss noodles.
Garnish noodles with remainder of basil and scallions, fried garlic, and fried onions. Add some lobster or crab to this recipe and you are fuckin’ golden.