Garlicky noodles with Maggi and butter (Nui xào Maggi) from Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors (page 234) by Andrea Nguyen

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Notes about this recipe

  • mamacrumbcake on July 22, 2017

    This could not be easier and it is so tasty! I made the recipe as written to accompany garlicky roast chicken from the same cookbook. I can see adding some vegetables and some leftover meat or chicken to make an easy, complete meal. PS, I am loving this cookbook.

  • Gio on April 21, 2016

    Pg. 234. Great recipe. Garlicky is certainly correct in the very best way. We loved every bite. I substituted Bragg's aminos for Maggi, and ghee for the butter, fettuccine as directed. As suggested I included shrimp, topping off each serving with roasted shrimp and chopped parsley. What a seriously delicious plate of food.

  • okcook on July 29, 2014

    So simple but really flavourful. I didn't have the right noodle so used spaghetti from the box and it worked ok. However, as the author suggests, I think this would be much better with fresh pasta....next time.

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