Vietnamese Garlic Noodles

Thanh Long and Crustacean restaurants in San Francisco are famous for their garlic noodles. I found a blog where they’ve attempted to replicate the restaurant’s recipe. I definitely wanted to try it out with my own healthy ingredients.

(Recipe adapted from Rasamalaysia.com)

Makes ~5 servings

1 package (1 lb) 100% whole wheat spaghetti noodles
4 tablespoons organic extra-virgin olive oil
3 cloves garlic (pounded)
4 tablespoons organic coconut butter
2 tablespoons garlic powder
2 1/2 teaspoons chicken bouillon powder
2 1/2 teaspoons oyster sauce
5 teaspoons grated parmesan cheese (non rBHG treated)
Sea salt

Boil the noodles in the hot water until they are done, drain the water, and set aside to cool down the noodles.

In a pan, saute the garlic with the olive oil in medium heat. The purpose is to infuse the olive oil with garlicky flavor. Then add in 4 tablespoons of butter and turn the heat to low. Add in the chicken bouillon powder, garlic powder, oyster sauce and blend well. Set aside to let it cool.

Once the garlic mixture is cool and the noodles are cool at room temperature, pour the garlic mixture over the noodles and toss them together to blend well. Add in the grated parmesan cheese. Add salt to taste. Toss well, and serve immediately.

My biggest challenge was the large amount of butter that the original recipe called for. To substitute butter, I used coconut butter. Thus, I could taste a mild coconut flavor in the final dish. Health outweighs better flavor for me so I ultimately decided to use coconut butter. The dish still ended up tasting good. I would make it again.

If coconut butter doesn’t seem appealing to you as butter alternative, but still want to be health conscious, other options would be: do half butter and half coconut butter or olive oil. Or you can try organic butter since at least that is a bit healthier.

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