Quick garlic-butter egg noodles tossed with seared shrimp, a popular Vietnamese-American fusion dish.
This garlic butter noodle dish draws on a popular Vietnamese-American restaurant favorite, blending French colonial butter influence with Vietnamese seasonings like fish sauce and fresh herbs. Shrimp are seared hard and fast, then tossed through noodles glazed in a garlicky, savory butter sauce. The sauce comes together in the same pan the shrimp cooked in, picking up all that flavor, and a splash of fish sauce alongside the butter gives it a savory depth that plain garlic butter alone doesn't have.
Serves 4
Boil egg noodles according to package directions until just tender. Drain and set aside.
Heat 2 tbsp butter in a large skillet over high heat. Sear shrimp 1-2 minutes per side until pink and just cooked. Remove and set aside.
Don't overcook the shrimp — they'll continue cooking slightly when tossed with the hot noodles.
In the same pan, melt remaining butter over medium heat. Add garlic and cook 1 minute until fragrant but not browned.
Stir in fish sauce, soy sauce, sugar, and black pepper, cooking 30 seconds.
Add the cooked noodles to the pan and toss to coat evenly in the sauce. Return the shrimp to the pan.
Squeeze fresh lime juice over the top and toss with cilantro and scallions. Serve immediately.
Sear the shrimp hard and fast on high heat so they develop color without overcooking.
Use real butter, not margarine, since it's central to the dish's flavor and richness.
Add lime juice at the very end so its brightness doesn't cook off.
Add crab meat alongside or instead of shrimp for a richer version.
Include sliced Thai chiles for heat if you like it spicier.
Use rice noodles instead of egg noodles for a gluten-free option.
Best eaten fresh; leftovers keep 1 day refrigerated, though the noodles will absorb more of the sauce and the shrimp texture softens.
Garlic butter noodles with seafood reflect the strong French colonial influence on Vietnamese cuisine, where butter-based sauces merged with native seasonings like fish sauce, becoming especially popular in Vietnamese-American restaurants.
Yes, crab, scallops, or even chicken all work well with this same garlic butter sauce technique.
The heat was likely too high when the butter was added; keep it at medium so the butter emulsifies smoothly rather than splitting.
Yes, add sliced fresh chiles or a spoonful of chile garlic sauce along with the garlic for extra heat.
Per serving (360g / 12.7 oz) · 4 servings total
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