Umami garlic noodles with shiitake mushroom from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors (page 194) by Andrea Nguyen

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Notes about this recipe

  • Livia on June 16, 2021

    Added chilli oil and tenderstem broccoli plus a mix of Brown mushrooms and dried shitake. Love it

  • meggan on October 18, 2020

    Good flavor - I would use more mushrooms or add some greens next time.

  • KaraCooks on October 07, 2020

    This is was so tasty and easy peasy. I will certainly keep some ramen on hand for this in the winter for a quick weeknight meal. I would add lots of heat to it next time.

  • patioweather on September 22, 2020

    These were outstanding. The sauce is what really punches up the dish, so it would be equally good if you need to sub other veggies for the shiitake.

  • lholtzman on September 20, 2020

    4/7//25 - very garlicky, but yummy and comforting. Good for weeknight cooking.

  • lholtzman on September 20, 2020

    A definite favorite. I used mushroom bullion base instead of MSG/nutritional yeast/chicken bouillon base. I also used Irish butter instead of European butter since it was not stocked at my grocery store.

  • Jviney on August 13, 2020

    I thought this was so so good. I used 1/2 tsp chicken boullion in place of the MSG and added shrimp. Japanese ramen noodles were great although I overcooked them. Everyone at the table had seconds.

  • julesamomof2 on April 27, 2020

    I didn't love this dish, but it could have been the noodles I bought as 'wheat noodles' as called for in the recipe were too nondescript for me to find. Either way, it was a little bland for us and will not be repeated.

  • Lepa on February 11, 2020

    These noodles were so much better than I expected. My local market didn't have MSG so I used chicken soup base/bullion, as recommended in the recipe. I also used fresh lo mein noodles. Definitely a repeat!

  • Skamper on April 05, 2019

    This was delicious. I used a 6 oz package of chuka soba so eyeballed the rest of the ingredients proportionately (including the cooking water). I used granulated splenda instead of sugar, and used MSG.

  • vickster on March 31, 2019

    Really good! I love the sauce, and will definitely make this again. The butter seems to mellow out the usual Asian flavors.

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