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Garlic Noodles with Shiitake Mushrooms

Garlic Noodles with Shiitake Mushrooms

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

The An family that owns and operates two well-regarded Vietnamese restaurants in California often are credited with the creation of the dish known simply as “garlic noodles.” Buttery, umami-rich and intensely garlicky, the noodles are not traditional Vietnamese fare, but were such a hit many other Vietnamese restaurants now offer them. This recipe is our version of those noodles, but we’ve added mushrooms and scallions to round out the dish. Use dried Asian noodles with a hearty chew, such as lo mein or udon; in a pinch, linguine works, too.

Ingredients
  • 10

    ounces dried Asian wheat noodles (see note)

  • 8

    tablespoons salted butter, cut into 1-tablespoon pieces, divided

  • 6

    medium garlic cloves, minced

  • 8

    ounces shiitake mushrooms, stemmed, caps thinly sliced

  • 3

    tablespoons oyster sauce

  • 4

    scallions, thinly sliced OR ½ cup finely chopped fresh flat-leaf parsley

Cook the noodles in a large pot of boiling water until tender. Reserve 1 cup cooking water, then drain, rinse and drain again. In a 12-inch skillet, melt 6 tablespoons of butter.

Add the garlic and mushrooms, then cook, stirring occasionally, until the mushrooms are tender. Stir in the oyster sauce and reserved cooking water. Simmer, stirring, until slightly thickened.

Add the noodles, the remaining 2 tablespoons butter and most of the scallions. Off heat, toss until the butter has melted. Serve sprinkled with the remaining scallions.