Ingredients:

  • 1 lb (450g) Fresh or Dried Egg Noodles
  • 1 Tbsp Neutral Oil (for noodles)
  • Pinch of Salt (for boiling water)
  • 8 Tbsp (113g) Unsalted Butter
  • 1 whole Head of Garlic, minced very finely (Approx. 10–12 large cloves)
  • 2 Tbsp Neutral Oil (for frying garlic)
  • 4 Tbsp (60ml) Premium Fish Sauce
  • 3 Tbsp (45ml) Soy Sauce (Low Sodium preferred)
  • 3 Tbsp (45ml) Granulated Sugar
  • 1 Tbsp (15ml) Oyster Sauce
  • 1 tsp (5ml) Toasted Sesame Oil
  • 1/2 tsp Ground White Pepper
  • 2 Tbsp Fresh Cilantro, chopped (Garnish)
  • 2 Scallions (Green Onions), thinly sliced (Garnish)
  • 1 Fresh Lime, cut into wedges (Garnish)
  • Fried Shallots (Garnish)

Instructions:

  1. Mince all garlic. In a small bowl, whisk together the fish sauce, soy sauce, sugar, oyster sauce, sesame oil, and white pepper until the sugar is mostly dissolved. Set the Umami Sauce Mixture aside.
  2. Bring a large pot of salted water to a rolling boil. Cook the egg noodles according to package directions until al dente. Drain immediately, rinse briefly with cold water to stop cooking, then toss with 1 Tbsp neutral oil to prevent sticking. Set aside.
  3. In a large, heavy-bottomed skillet or wok over medium heat, melt the butter with 2 Tbsp oil. Add all the minced garlic. Sauté gently, stirring constantly, until the garlic is fragrant and just beginning to turn pale gold—do not let it burn.
  4. Once the garlic is golden, immediately pour in the prepared Umami Sauce Mixture. The sauce will bubble vigorously. Continue stirring rapidly for about 30 seconds until the sugar dissolves completely and the sauce thickens slightly, coating the garlic.
  5. Add the cooked, drained noodles to the skillet. Using tongs, toss vigorously to ensure every strand is evenly coated in the garlic butter sauce. Cook for 1–2 minutes over medium-high heat to heat through and allow the sauce to cling.
  6. Transfer immediately to serving bowls. Garnish generously with fresh cilantro, sliced scallions, and a shower of crispy fried shallots. Serve with a wedge of fresh lime for squeezing over the top.