Mi Xao Toi Bo (Vietnamese Noodles with Garlic Butter) Maggi Seasoning Sauce

Shortly after getting back home, I was still thinking of the simple, but oh so good garlic noodles that I ate at Swamp - San Francisco. Years ago, when I first heard about Crustacean's garlic noodles, I quizzed my friend DP who had eaten there and asked her what she thought was in the dish. Garlic and butter were a given. The saltiness, could it be Maggi Seasoning Sauce, the not-so-secret favorite for Vietnamese kitchens? She said possibly, but it was creamy too, and suggested Parmesan cheese.

Since Crustacean is so expensive, I tried making a version at home and thought the garlic butter noodles were rather ho hum. But paired with Vietnamese Cajun seafood like I had at Swamp, or any other seafood dish with sauce, and the simple garlic butter noodles really shine through.



Mi Xao Toi Bo (Vietnamese Noodles with Garlic Butter) Maggi Seasoning Sauce

For about 4 servings as a side dish, you'll need:
1 lb fresh noodles
2 to 3 tblsps butter
About 6 to 8 cloves garlic, finely minced
1 tblsp Maggi Seasoning Sauce

Optional: Parmesan cheese 

If you can't find fresh noodles, you can substitute with spaghetti or ramen noodles. Just make sure to boil and drain the noodles first. Swap out the butter for olive oil if you want to make this dish vegetarian.

Finely mince half a dozen or more cloves garlic.



On medium-high heat, add 2 to 3 tblsps of butter and the minced garlic.



Saute until the garlic has softened, then drizzle about 1 tblsp of Maggi Seasoning Sauce. If you can't find Maggi, substitute with soy sauce. Stir to mix.



Then toss in the fresh noodles.



Thoroughly mix until the noodles are softened.



Sprinkle Parmesan cheese on top if you like.

Serve as a side dish with Vietnamese Cajun Seafood Boil, Cua Rang Muoi Tieu, Me, Gung, Hanh, Toi (Vietnamese Salt and Pepper Crab with Tamarind, Ginger, Scallions, and Garlic), or Singaporean Chilli Crabs, spooning extra sauce over the noodles if you wish.



Enjoy!

*****
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