San Francisco-style Vietnamese American garlic noodles from The Wok - Recipes and Techniques (page 330) by J. Kenji López-Alt

  • garlic
  • fish sauce
  • Show all ingredients...

  • EYB Comments

    Can substitute shoyu for light soy sauce and pecorino Romano cheese for Parmesan cheese.

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Notes about this recipe

  • Eat Your Books

    Can substitute shoyu for light soy sauce and pecorino Romano cheese for Parmesan cheese.

  • twoyolks on January 08, 2026

    This was good but not great. It really needs more to it than just the noodles: some protein and vegetables. Otherwise it's just too simple.

  • bernalgirl on December 09, 2023

    Spot-on flavors as noted, and the instructions result in a lovely emulsified sauce where other attempts have been gloppy. Exactly like the restaurant garlic noodles. I used fresh noodles which made this even quicker to prepare.

  • emiliang on February 02, 2023

    Quick, delicious, and comforting. I added some chopped baby bok choy when I heated up the noodles in boiling water (I used fresh/cooked Thai noodles rather than spaghetti. Much faster!)

  • lkgrover on August 06, 2022

    Good recipe for a quick meal with only pantry ingredients (if your pantry is typically well stocked with Asian sauces).

  • anya_sf on July 30, 2022

    Easy to scale down for 1 serving. I added shrimp (peeled) with the garlic, cooking the mixture a little longer, making sure not to brown the garlic, and also added cooked broccoli florets at the end. Delicious, quick, and easy, and the flavor was spot on.

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