A Creamy Take On Classic Vietnamese Garlic Noodles

You have to make this- Creamy garlic noodles with lobster! 🤤

We’ve all had traditional Vietnamese garlic noodles but have you tried a creamy version like this? This is my oh so CREAMY take on this traditional classic!

To make these noodles we’re going to make a roux, add a ton of sliced garlic and then we’ll top it off with a delicious butter spiced lobster tail! Mmmmmm

I love using @Meyenberg goat milk because it adds so much flavor, creaminess and depth to this dish. It’s also great for cooking recipes like this with bold and rich flavors.

INGREDIENTS
10 oz dry pasta
4 Tbsp butter
6 large garlic cloves, sliced
1/4 Tbsp flour
1 cup whole milk
A dash of Maggi seasoning- to taste
A dash of premium Fish sauce - to taste
salt & pepper
Pinch of red chili flakes

Garnish
Shredded Parmesan cheese
Red chili flakes
Cilantro
Lobster

INSTRUCTIONS

1. Cook pasta according to directions, cook a little al dente.

2. Melt the butter in a saucepan over medium heat until shimmering. Add garlic and cook, stirring, for 1-2 minutes, add pinch of chili flakes, until garlic is slightly golden. Remove/reserve half of the garlic for later.

3. Whisk in the the flour with the butter (about 1 minute). While whisking add the milk slowly in and bring sauce to a simmer continually stirring until thickened.

4. When the pasta is done, mix in the sauce. Add a little pasta water or milk to help thin out. Add salt and pepper as needed to taste.

5. Plate, garnish with parmesan cheese, red chili flakes, cilantro and feel free to top it off with a lobster tail (brushed with butter, seasoned with just salt/pepper/smoked paprika on both sides, air fryed at 350 for 10 min or less until cooked through).