Vietnamese Garlic Noodles

I think what makes these noodles Vietnamese is that (1) there is fish sauce in it. (2) They were made famouse by an upscale Vietnamese restaurant in LA called Crustacean. My friend, Cam, made some a few weeks ago and we loved it so I'm using the recipe that she sent me. It's delicious. Her version she added veggies for the kids. She chose Chinese broccoli and red cabbage. Brooke ate it all up! I decided to make it with mushroom and Chinese broccoli...everybody loved it and I will be making it again for Christmas!

Prep Time: 15 Mins | Cook Time: 5 Mins | Servings: About 3 or 4

Ingredients
16-20 oz Yakisoba noodles (You can use any yellow noodles or spaghetti even!)
1/2 cup unsalted butter (1 stick)
2 TBSP garlic, minced (You can go more if you like)
1 TBSP Maggi seasoning sauce (It has to be Maggi. Soy sauce won't do the job.)
1 TBSP oyster sauce
1 TBSP fish sauce
1 TSBP sugar

Directions:

Rinse the noodles with running water to discard the oil from the noodles. Drain and set aside.

Heat up a pot of water until boiling. Add the noodles into the boiling water and cook the noodles until al dente (you want it to still have a good chewy bite), or for a few minutes. You can taste the texture of the noodles while cooking. Do not overcook as the noodles will turn soggy. Transfer the noodles out and drain dry.

Prepare the garlic sauce using a saute pan on medium to low heat. Add the butter into the pan and when it melts, add the garlic and saute until aromatic but not browned. Add all the seasonings (Maggi, oyster sauce, fish sauce, sugar) into the pan, stir to combine well. Transfer the garlic sauce into a small bowl.

To serve, just toss all the noodles with the garlic sauce. Add the cheese, toss to combine well. Serve immediately.