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Vietnamese Garlic Noodles

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  • 6oz spaghetti or noodles of choice
  • 2-3 scallions, sliced, whites and greens separated
  • 8-10 cloves of garlic, minced
  • 3 tbsp butter, unsalted
  • 1 tbsp sugar
  • 1 tbsp Red Boat Fish Sauce
  • 2 ½ tbsp oyster sauce
  • 1/2 cup pasta water, reserved from cooking pasta
  • Parmesan cheese, as desired



  1. Cook pasta or noodles according to packaging. Reserve ¼ cup of pasta water and drain the rest.
  2. In a pan, add your butter and minced garlic. Stir to coat the garlic in the butter as it melts. Saute for a few minutes until garlic softens and becomes fragrant. Add scallion whites and cook for 1-2 minutes.
  3. Add sugar, oyster sauce, and Red Boat Fish Sauce and stir to combine. Add in pasta and toss to coat in the sauce. Add a tablespoon of pasta water at a time to loosen the sauce and make it easier to toss. Note: you might not use all of the reserved pasta water. Use as needed and discard the rest. Top with scallion greens and fresh parmesan.


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