Fried garlic noodles are extremely popular in many Asian cuisines- they’re a staple at many popular Vietnamese restaurants, such as PPQ in San Francisco. The Burmese version of this dish is similar, but browns the garlic instead of leaving it raw and doesn’t include cheese. I prefer this with a wide, flat egg noodle.
You can enjoy this dish as a side, or you can mix in meat such as roast pork.
- 8 servings
- 10 mins
- 20 mins
- 30 mins
Boil the wonton noodles according to the directions. Usually just place the noodles in boiling water for 2 minutes and then transfer to a colander and run cold water over them.
- In a separate bowl, mix the oyster sauce, soy sauce, chicken stock, pepper, and salt and set aside.
In a large frying pan, heat 4 tablespoons of garlic oil and minced garlic over medium heat until the garlic becomes crispy and lightly browned.
- Add the reserved stir-fry sauce and mix well.
- Stir in the noodles and toss to coat the noodles in the sauce.
Transfer to a large serving dish and top with the char siu and green onions for garnish. Serve immediately.