Years ago, I had a chicken curry and garlic noodles for lunch at Perilla in San Francisco. The entire meal was solid, but it was the garlic noodles that stole the show—savory, addictive, and unforgettable. I found myself craving them constantly and knew I had to figure out how to recreate that magic at home.
The journey wasn’t easy. I sifted through countless recipes. Some called for cheese. Others had spaghetti or even Worcestershire sauce. Unfortunately, nothing quite captured the essence of what I remembered. The real breakthrough came when I discovered the right noodle: fresh Thick Cut Wheat Noodles from Berkeley Bowl. Rich, chewy, and just the right bite—they made all the difference.
I don’t have a great substitute to recommend. I hope you live near the Bay Area or have a friend who does. That way, you can grab these noodles and give this garlic noodle recipe a go. It’s worth it.
Inspired by Perilla’s Legendary Garlic Noodles
Quick Tips: Garlic Noodles
Use a strong blender – You’ll need a powerful blender to fully emulsify the sauce. This will help you achieve a smooth, pourable texture.
Fresh garlic matters – For bold, aromatic flavor, freshly peeled garlic is worth the extra effort. Pre-peeled garlic loses potency quickly and can taste dull.
Noodle choice counts – You can use other noodles. The recipe experience will just be different.
Don’t skip the fish sauce – It’s the secret to that deep, caramel-like umami. Without it, the flavor falls flat.
Oyster sauce is optional, but great – It adds richness and a touch of sweetness. If you don’t have it, you can still make a delicious version without it.
Deep frying the garlic.
Deep fry the whole garlic clove until it’s browned. Be sure to check that it has a crispy exterior on the outside. The inside should have a soft gooey texture.
Boiling the sauce.
Bring all of the sauce ingredients to a rolling boil. It should be very bubbly in appearance and have a delicious caramel aroma.
Prep Time
15 minutes
Cook Time
30 minutes
Serves
6
Ingredients
- 1/2 cup, vegetable oil
- 1 cup, freshly peeled whole garlic
- 2 packs of thick cut wheat noodles (~1 lb)
- 1 stick of butter
- 1/4 cup, soy sauce
- 2 tablespoons, fish sauce
- 2 tablespoons, brown sugar
- (optional) 2 tablespoons oyster sauce
- (optional) finely sliced green onions, to serve
Steps
1
Fry the Garlic
In a small but deep pot, heat vegetable oil over medium heat. Add whole, peeled garlic cloves and fry until golden brown and fragrant. Once caramelized, remove garlic and set aside.
Reserve 2–3 tablespoons of the now garlic-infused oil. Save any remaining oil for future use—it’s great for stir-fries or marinades.
2
Cook the Noodles
While the garlic is frying, bring a large pot of water to a boil.
Cook the noodles until al dente.
Strain and set aside. Toss with the reserved 2-3 tablespoons of garlic-infused oil to prevent sticking. (Add more if needed.)
3
Make the Sauce
Transfer the fried garlic cloves to a blender, but don’t blend yet.
Using the same pot the garlic was fried in (for less dishes), melt the butter over medium heat. Add soy sauce, fish sauce, brown sugar, and oyster sauce (if using).
Stir well and bring to a rolling boil. The sauce should bubble and smell rich like a caramel.
Remove from heat and pour the sauce into the blender with the fried garlic cloves. Blend until smooth and creamy. The sauce should be thick, but pourable.
4
Combine and Serve
Slowly add the garlic sauce over the noodles and mix well.
If you prefer saucy noodles (like I do!), use all of it. Otherwise, add it gradually—like dressing a salad—until it reaches your desired consistency.
5
Plate the noodles and top with finely sliced green onions (if using).
Enjoy on its own or alongside other Vietnamese-inspired dishes like crab, grilled pork, or curry.
Did you make this?
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