I perfected a Garlic Noodles Recipe inspired by Mi Xao Toi that recreates the restaurant sheen and deep umami using simple pantry staples.

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I’ve been chasing the perfect Restaurant Garlic Noodles (Mi Xao Toi) for years and after lots of testing I finally landed on a version that hits like the places I love. The whole thing rides on heaps of minced garlic and a little sesame oil that makes the noodles sing, not just taste garlicky.

People always ask if it’s one of those Chinese Garlic Noodles or a trendy Garlic Noodles Recipe from some blog, and I kinda smile because the secret feels obvious once you know it. Try it once, and you’ll keep thinking about that next bite, promise.

Ingredients

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Fresh egg noodles add chewy carbs and protein, make the dish rich and filling.
Garlic gives punchy savory heat, good for immunity and that craveable aroma.
Butter creates silky coating, adds saturated fat and milky flavor, not health food.
Oyster sauce brings salty sweet umami depth, concentrates seafoody richness without fishiness.
Fish sauce is intensely salty and savory, tiny amounts go a long way.
Parmesan adds nutty salty tang and protein, restaurant versions use it for balance.
Scallions give bright oniony crunch, add freshness and color, low calorie boost.
Sesame oil lifts aroma with toasty notes, use sparingly it’s potent.

Ingredient Quantities

12 oz (340 g) fresh egg noodles or spaghetti

6 tbsp unsalted butter, softened-ish

1 tbsp neutral oil (vegetable or canola)

8 large garlic cloves, minced

2 tbsp oyster sauce

1 tbsp light soy sauce

1 tbsp fish sauce

1 tbsp granulated sugar

2 tbsp chicken stock or water

1 tbsp sesame oil

1/4 cup freshly grated Parmesan cheese (optional, common in restaurant versions)

3 scallions (green onions), thinly sliced

Salt and freshly ground black pepper to taste

How to Make this

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1. Bring a large pot of salted water to a boil, cook 12 oz fresh egg noodles or spaghetti until just al dente per package, reserve about 1/2 cup of the pasta water, then drain (toss with a little oil so they dont stick).

2. While the pasta cooks, mix 2 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tbsp fish sauce, 1 tbsp granulated sugar and 2 tbsp chicken stock or water in a small bowl; add 1 tbsp sesame oil and set aside.

3. Finely mince 8 garlic cloves. Heat a large skillet over medium-low, add 1 tbsp neutral oil and 6 tbsp softened-ish unsalted butter; let the butter melt slowly so it doesnt brown too fast.

4. Add the garlic and gently cook, stirring, until it’s fragrant and just turning golden, about 1 to 1 1/2 minutes. Dont let it burn or it will taste bitter.

5. Pour the sauce mixture into the pan, stir to combine and warm through; let it bubble very gently for 30 seconds so the sugar dissolves and flavors mellow.

6. Add the drained noodles to the skillet, toss briskly to coat. If the sauce seems tight, add reserved pasta water a tablespoon at a time until the noodles are glossy and evenly coated.

7. Stir in 1/4 cup freshly grated Parmesan cheese if using, and most of 3 thinly sliced scallions; toss again so cheese melts into the sauce and makes it silky.

8. Taste and season with salt and freshly ground black pepper as needed, drizzle a little more sesame oil or a knob of butter for extra gloss if you want. Serve immediately, topped with remaining scallions and extra Parmesan if you like.

Equipment Needed

1. Big pot for boiling pasta (6 to 8 qt)
2. Colander to drain and shake off pasta
3. Large skillet (12 inch) for the butter garlic sauce
4. Tongs or a pasta fork to toss the noodles
5. Small bowl and measuring spoons for mixing the sauces
6. Chef knife and cutting board for mincing garlic and slicing scallions
7. Microplane or fine grater for the Parmesan
8. Wooden spoon or silicone spatula to stir and finish the sauce

FAQ

Q: Can I use dried spaghetti instead of fresh egg noodles? A: Yes, you can. Cook dried spaghetti a minute or two less than package directions so it's al dente, reserve some pasta water, then finish it in the pan with the butter and sauce. That little bit of starchy water helps the sauce cling, so don't skip it.

Q: How do I stop the garlic from burning but still get big garlicky flavor? A: Keep the heat medium-low, cook the garlic gently in butter and oil until fragrant and just turning golden, not brown. Burnt garlic tastes bitter, so if you need more punch, add a bit of raw minced garlic off the heat or quickly toss in some roasted garlic.

Q: My sauce looks dry or clumpy, how do I get that glossy restaurant finish? A: Add 1 to 3 tablespoons of reserved pasta water or chicken stock while tossing the noodles with the sauce, and keep the pan hot for just 30 to 60 seconds while tossing. The water emulsifies with the butter and oils and makes a silky, glossy coating.

Q: Is the Parmesan necessary? What does it do? A: Parmesan is optional but common in restaurant versions, it adds salty, umami richness and helps thicken the sauce slightly. If you skip it, taste and maybe reduce the sugar a hair, and adjust salt since fish and soy sauce are already salty.

Q: Can I make this vegetarian or vegan? A: Yes, swap oyster sauce and fish sauce for mushroom-based oyster sauce or a vegan seasoning sauce, use vegan butter and skip the Parmesan or use a vegan cheese. Flavor will be slightly different but still tasty.

Q: How do I store and reheat leftovers so they arent dry? A: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low-medium heat with a splash of water or stock, and a pat of butter or a drizzle of oil, tossing gently until warmed through. Microwave works too, but add a little liquid so it doesnt dry out.

Restaurant Garlic Noodles (Mi Xao Toi) Recipe Substitutions and Variations

Fresh egg noodles: swap for 12 oz dried spaghetti or udon. Cook dried pasta a minute less than package says so it finishes in the sauce, then toss right away.
Unsalted butter: use the same amount of neutral oil or 1:1 plant based butter. Olive oil will change the flavor a bit but works fine if you want dairy free.
Oyster sauce: replace with 1 tbsp hoisin + 1 tsp soy sauce for sweetness and depth, or use 1 tbsp mushroom stir fry sauce to keep it vegetarian.
Parmesan cheese: sub with grated Pecorino Romano for a sharper bite or 2 tbsp nutritional yeast for a cheesy, dairy free note.

Pro Tips

– Keep the garlic low and slow. Finely minced garlic will cook fast so use medium-low heat, and if you see any brown spots pull the pan off the heat for a few seconds, it will keep cooking in the residual heat. Burnt garlic tastes bitter so dont rush it with higher heat.

– Taste for salt before adding any extra. Oyster, soy and fish sauce already pack a lot of salt so start light, taste, then add a tiny pinch if needed. A quick squeeze of lemon or splash of rice vinegar at the end wakes the dish up if it feels flat.

– Use the reserved pasta water like glue. Add it a tablespoon at a time and toss until the sauce emulsifies and becomes glossy. If you use dried spaghetti, undercook by a minute so it finishes in the pan and absorbs the sauce better.

– Add Parmesan and scallion greens off the heat or with the pan turned very low so the cheese melts silky instead of clumping, and reserve some scallion tops for garnish so you still get that fresh bite.

Restaurant Garlic Noodles (Mi Xao Toi) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I perfected a Garlic Noodles Recipe inspired by Mi Xao Toi that recreates the restaurant sheen and deep umami using simple pantry staples.

Servings

servings

Calories

351

kcal

Equipment: 1. Big pot for boiling pasta (6 to 8 qt)
2. Colander to drain and shake off pasta
3. Large skillet (12 inch) for the butter garlic sauce
4. Tongs or a pasta fork to toss the noodles
5. Small bowl and measuring spoons for mixing the sauces
6. Chef knife and cutting board for mincing garlic and slicing scallions
7. Microplane or fine grater for the Parmesan
8. Wooden spoon or silicone spatula to stir and finish the sauce

Ingredients

12 oz (340 g) fresh egg noodles or spaghetti
6 tbsp unsalted butter, softened-ish
1 tbsp neutral oil (vegetable or canola)
8 large garlic cloves, minced
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp fish sauce
1 tbsp granulated sugar
2 tbsp chicken stock or water
1 tbsp sesame oil
1/4 cup freshly grated Parmesan cheese (optional, common in restaurant versions)
3 scallions (green onions), thinly sliced
Salt and freshly ground black pepper to taste

Directions

Bring a large pot of salted water to a boil, cook 12 oz fresh egg noodles or spaghetti until just al dente per package, reserve about 1/2 cup of the pasta water, then drain (toss with a little oil so they dont stick).
While the pasta cooks, mix 2 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tbsp fish sauce, 1 tbsp granulated sugar and 2 tbsp chicken stock or water in a small bowl; add 1 tbsp sesame oil and set aside.
Finely mince 8 garlic cloves. Heat a large skillet over medium-low, add 1 tbsp neutral oil and 6 tbsp softened-ish unsalted butter; let the butter melt slowly so it doesnt brown too fast.
Add the garlic and gently cook, stirring, until it’s fragrant and just turning golden, about 1 to 1 1/2 minutes. Dont let it burn or it will taste bitter.
Pour the sauce mixture into the pan, stir to combine and warm through; let it bubble very gently for 30 seconds so the sugar dissolves and flavors mellow.
Add the drained noodles to the skillet, toss briskly to coat. If the sauce seems tight, add reserved pasta water a tablespoon at a time until the noodles are glossy and evenly coated.
Stir in 1/4 cup freshly grated Parmesan cheese if using, and most of 3 thinly sliced scallions; toss again so cheese melts into the sauce and makes it silky.
Taste and season with salt and freshly ground black pepper as needed, drizzle a little more sesame oil or a knob of butter for extra gloss if you want. Serve immediately, topped with remaining scallions and extra Parmesan if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.