Garlic Noodles with Shrimp: Version 2.0


Garlic Noodles with Shrimp: Version 2.0

Source: Lo Huynh (4 servings)

6 tablespoons salted sweet cream butter
1 tablespoon olive oil
1 pound spaghetti, cooked al dente
12 each large shrimp, deveined but shell left on
9 cloves garlic, minced
1 tablespoon scallions, minced
1 tablespoon parmesan cheese, grated
1 tablespoon parsley, finely chopped

Garlic Sauce:
1 tablespoon granulated sugar
1 tablespoon fish sauce
1 tablespoon Maggi seasoning
1 tablespoon oyster sauce
1 tablespoon cooking wine
1 teaspoon freshly ground black pepper

1 tablespoon parmesan cheese, grated
1 tablespoon parsley, finely chopped

1. Make the garlic sauce by mixing the granulated sugar, black pepper, fish sauce, Maggi seasoning, cooking wine, and oyster sauce in a bowl and set aside.
2. Mix 1 tablespoon of the garlic sauce with the shrimp and let marinate for 5 minutes and set the rest of the garlic sauce aside. Thread 3 shrimps per skewer.
3. In a hot wok, add 1 tablespoon of olive oil. Sear the skewered shrimps on both sides for about 3 minutes on each side or until cooked through. Set the skewered shrimps aside.
4. To the hot wok, add the butter, garlic, and scallions. Cook for about a minute or until the butter has melted and the garlic is fragrant.
5. Add the rest of the garlic sauce to the wok and heat it up for about a minute or until the sauce starts to bubble up.
6. Add the cooked pasta to the wok and toss until coated.
7. Add 1 tablespoon of the grated parmesan and chopped parsley to the noodles and toss.
8. Plate your noodles and garnish with the skewered shrimp along with more grated parmesan cheese and chopped parsley.


This has to be one of my favorite appetizers to get at a Thai restaurant. It’s a pain to make at home cause hand mixing the fish paste is a major pain but I think it comes out tasting better than mixing it with a Kitchen-Aid Mixer.


Thai Fish Cakes

Source: Lo Huynh (4 servings)


Fish Cakes:
11 ounces prepared fish paste
1 large egg whites
1 teaspoon red curry paste
½ cup Chinese long beans, thinly sliced crosswise
2 each fresh kaffir lime leaves, chiffonade
2 tablespoons vegetable oil

Cucumber Relish Sauce:
2 each Persian cucumber, peeled and cut into crescents
1 each shallot, thinly sliced
½ cup Thai sweet chili sauce
1 tablespoon fish sauce
2 tablespoons fresh cilantro, rough choppd
2 tablespoons roasted peanuts, chopped


Fish Cakes:
1. In a mixing bowl, add the fish paste, egg white, and red curry paste and stir with a wooden spoon for about 30 minutes, or until the mixture is thoroughly blended.
2. Add the kaffir lime leaves and Chinese green beans.
3. Let the fish paste mixture rest for 30 minutes before frying.
4. Over medium high heat, heat a saute pan with the vegetable oil. Form the fish paste into 1/4 inch-thick rounds about 4 inches in diameter using your hand and slide the fish paste patties into the hot oil. It helps to form these patties when your hands are wet so the fish paste doesn’t stick to your hands.
5. Once one side of the fish patty is golden {this should take about a minute or two}, flip the patty and cook the other side. The fish cakes are fully cooked when you can feel a bouncy resistance from them.
6. Transfer the fish cake patties to a paper towel-lined plate.
7. Serve the fish cake patties with the cucumber relish sauce.

Cucumber Relish Sauce:
1. In a bowl, mix the Thai sweet chili sauce, shallots, fish sauce, and cilantro together.
2. Add the cucumbers.
3. Garnish with the roasted peanuts.


I utterly LOVE banh bot loc. This recipe I’m posting makes enough for one…and by one, just me. Anyway, feel free to double or triple up this recipe if you’re cooking this for more than one. Also, my mom makes this with some fatty pork in the filling but since I don’t really like fatty stuff, I left it out, but you can feel free to add it to your filling if you’d like.

Banh Bot Loc {Vietnamese Clear Shrimp Dumplings}

Source: Lo Huynh (1 servings | 18 pieces)


Dumpling Dough:
2 cups tapioca starch
½ cup boiling water, approximately

2 tablespoons yellow onion, minced
6 each shrimp {16 – 20 count}, cut into thirds
1 teaspoon granulated sugar
1 teaspoon fish sauce
½ teaspoon kosher salt
tt ground black pepper

Scallion Oil:
2 stalks scallions, chopped
2 tablespoons canola oil

Dipping Sauce:
1 clove garlic, minced
½ each bird’s eye chili, minced
1 tablespoon granulated sugar
1 tablespoon fish sauce
5 tablespoons water
1 tablespoon lime juice


1. In a pan, heat up 2 tablespoons canola oil. Add the scallions and saute for about a minute, or until the scallions has slightly softened. Set the scallions aside in a small bowl and leave about 1 tablespoon of canola oil in the pan.

2. In the same pan, over high heat, add the 2 tablespoons minced yellow onions, chopped shrimp, 1 teaspoon sugar, 1 teaspoon fish sauce, 1/2 teaspoon kosher salt, and a sprinkling of ground black pepper. Saute for about ten minutes or until the onions have a nice caramelization to them and the shrimp is fully cooked and all the liquid has absorbed.

3. To make the dough, add the 2 cups of tapioca starch in a metal mixing bowl and make a well. Add enough boiling water {I used about 1/2 cup} to the tapioca starch so that a dough forms. Mix with a metal fork and then finish kneading with your hands until the dough comes together.

4. Divide the dough into 18 pieces. Using your fingers, flatten the dough into 3 inch round pieces. Fill with one piece of the cooked shrimp with some of the cooked onions. Fold the dough over and pinch the edges in order to seal the edges. Keep a piece of plastic over the dough so it doesn’t dry out. Repeat and finish making all of the dumplings.

5. To cook the dumplings, add the dumplings to a pot of boiling water. Cook for about ten minutes. Stir the dumplings gently so they don’t stick together. The dumplings should float to the surface. Run the dumplings over cold water. They should turn transparent. Drain well and mix them with the scallion oil.

6. To make the dipping sauce, mix all the dipping sauce ingredients together. Serve with the cooked dumplings.


Since I don’t live close to an Asian supermarket, I was forced to make my own Chinese egg noodles which was a VERY BAD idea. It took me forever to make. I should have ran the noodles through my pasta machine versus hand cutting them and then stretching each strand piece by piece. I mean, the noodles came out tasting really good and rustic but I don’t think I’ll be doing that again, unless I have like 3 hours to kill, because yes, it took me 3 hours to make these noodles which the husband wolfed down in like ten minutes.

I highly recommend using fresh Taiwan yellow noodles if you can get your hands on them. If not, and you’re in a pinch and just craving garlicky noodles badly, you can just use spaghetti. Or if you have the time, and have a billion hours to kill, feel free to make your own Chinese egg noodles.

My mise en place.

Depending on what noodles you want to use, cook or blanch them first and set aside.

In a hot wok, start cooking the sauce first.

Add the shrimp.

Then add the noodles and serve with chopped cilantro and freshly grated parmesan cheese.

Garlic Noodles with Shrimp

Source: Lo Huynh (4 servings)

½ pound large shrimp, (16 to 20 size) peeled and deveined
9 cloves garlic, minced
2 stalks scallions, chopped
6 tablespoons sweet cream butter
1 pound fresh Taiwanese yellow noodles {blanched}, fresh Chinese thick egg noodles {recipe follows}, fresh chow mein noodles {blanched}, or spaghetti {cooked al dente}

½ teaspoon kosher salt
1 tablespoon granulated sugar or brown sugar
1 teaspoon fish sauce
1 teaspoon Maggi seasoning
1 tablespoon oyster sauce
1 teaspoon ground black pepper
1 tablespoon Chinese cooking wine

2 tablespoons fresh cilantro, chopped
1 tablespoon fresh parmesan, grated

1. In a hot wok, add the sweet cream butter with the minced garlic.
2. Once the butter melts, add the chopped scallions. Saute for a minute.
3. Add the sauce ingredients and cook for a couple minutes.
4. Add the shrimp and saute until fully cooked when it is orange in color.
5. Add the noodles and coat with the sauce.
6. Garnish the noodles with cilantro and parmesan cheese.


If you have a billion hours to kill, make these noodles…or to shorten the time, I would recommend just running the dough through your pasta machine versus hand cutting them.

First make the dough by mixing A/P flour and salt together. Make a well and add your eggs.

Knead the dough and shape it into a ball. Wrap with plastic and let it rest for at least 30 minutes.

Roll out the dough.

At this point, you can hand cut it as I did or make your life easier and run it on your pasta machine using the spaghetti noodle size.

Dust the noodles with A/P flour so they don’t clump together.

Cook the noodles so they’re al dente. Depending upon the size of your noodles, it can take anywhere from 10 minutes to 20 minutes.

Fresh Chinese Egg Noodles:
2 ½ cups all purpose white flour
½ teaspoon kosher salt
3 each large eggs

1. Make the noodles by mixing the all purpose flour with the kosher salt in a bowl.
2. Make a well and add the eggs into the flour.
3. Mix with a fork and then start kneading for about ten minutes, or until your mixture starts turning into a dough.
4. Shape the dough into a ball.
5. Wrap the dough with plastic and let rest for 30 minutes.
6. Cut the dough in half. Flour a cutting board and roll out the dough so it’s 1/6″ thick and then cut into thin strips.
7. Coat the noodles with flour so they don’t stick together.
8. Depending how thick your noodles are, cook the noodles in boiling water for about ten to twenty minutes. Rinse with cold water and they are now ready to be cooked in your dish.


The aromatics.

The mise en place.

The sauce.

Cook this dish in a very hot wok!

Add the basil last and turn off heat.

Thai Spicy Basil Shrimp and Calamari

Source: Lo Huynh (4 servings)

1 teaspoon cilantro stems, minced
1 tablespoon shallot, minced
3 cloves garlic, minced
½ each Thai bird’s eye chili, minced

½ pound large shrimp, peeled and deveined
½ pound calamari rings
½ pound green beans, washed, trimmed, and cut into 1/3 {about 2″ segments}
½ cup baby corn

½ cup fresh Thai basil leaves

2 tablespoons canola oil

1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon sweet soy sauce
1 tablespoon chicken broth
2 teaspoons granulated sugar

1. Mix the sauce ingredients and set aside.
2. Over high heat, add the canola oil to a hot wok.
3. Add the cilantro stems, shallots, garlic, and Thai bird’s eye chili. Saute for about a minute.
4. Add the shrimp and calamari. Saute for about three minutes or until halfway cooked.
5. Add the green beans and baby corn. Saute for about five minutes or until the green beans are tender but still crunchy, or until your desired doneness, and shrimp and calamari is fully cooked.
6. Add the sauce ingredients to coat everything and cook for another minute or two.
7. Add the fresh Thai basil, mix for about a minute, and turn off the heat. Serve with Jasmine rice.


This is one of my favorite fish dishes because it’s so versatile. You can eat it in a bowl or roll it up like a spring roll. Anyway you decide to eat it, it’s pretty delicious!

I decided to use catfish tonight for this dish. Make sure you marinate the fish for about thirty minutes.

The red onions, scallions, and dill will be this dish’s aromatics.

Cook the fish first on a very hot cast iron skillet. I cooked this for about 3 minutes on each side.

After the fish has a nice sear on both sides, I then added the red onions and scallions and cooked it for a couple more minutes before adding the dill and then cooking for another minute before turning off the heat.

To serve this dish, I layered my lettuce, mint, cilantro, and cucumbers in a bowl. I then added cooked vermicelli noodles to this and then topped it off with my cooked fish along with some pickled carrots and daikon. And of course, I’ll drench it with the nuoc mam cham.

Cha Ca Long {Vietnamese Dill Fish with Turmeric}

Source: Lo Huynh (2 servings)


Fish Marinade:
1 pound catfish filet, cod, or halibut, cut into 2-inch chunks
½ teaspoon turmeric powder
1 clove garlic, minced
½ inch fresh ginger, peeled and minced
1 teaspoon fish sauce
1 teaspoon granulated sugar
¼ teaspoon kosher salt
1 tablespoon canola oil

½ bunch fresh dill, chopped
¼ each red onion, julienned
2 stalks scallions, cut into 2-inch sections

½ bunch cilantro
½ bunch mint
½ head red or green leaf lettuce
1 each Persian cucumber, cut into strips

Nuoc Mam Cham:
1 clove garlic, minced
2 tablespoons granulated sugar
2 tablespoons fish sauce
10 tablespoons water
2 tablespoons lime juice
½ each Thai red chili, minced

Pickled Carrots and Daikon:
½ cup water
½ cup distilled white vinegar
½ cup sugar
1 teaspoon kosher salt
1 each carrot, julienned
½ each daikon, julienned

1. Mix the fish with the turmeric powder, garlic, ginger, fish sauce, sugar, kosher salt, and canola oil. Let this marinade for thirty minutes.
2. Make the nuoc mam cham by mixing the nuoc mam cham ingredients together in a bowl. Set aside.
3. Prep the garnishes and set aside.
4. Over high heat, in a hot cast iron pan, add one tablespoon canola oil. Once the pan is hot, sear the fish on both sides on each side for about three minutes or until it is golden and light brown. Add the red onions and green onions and saute for about a minute or two. Add the dill. Turn off the heat. Make sure the fish is fully cooked. It should be white and opaque in color. If it is translucent, continue cooking it on the cast iron pan.
5. Serve by putting the fish on top of a bowl of vermicellii with the garnishes and pour some nuoc mam cham over it.

* For the pickled carrots and daikon, just mix the ingredients together and let it sit overnight before serving it.


Minted Chili Garlic Chinese Noodles with Shrimp

Source: Lo Huynh (4 servings)

1 lb. Chinese style dry noodle, Cook noodles per package instructions

1 lb. jumbo shrimp, shelled and deveined
4 ounces young sweet corn in brine, rinsed and drained
4 ounces green beens, ends trimmed and washed
4 ounces mushrooms, sliced into four pieces or quartered
½ each red onion, julienned
½ bunch fresh mint, leaves picked and washed

½ bunch fresh cilantro, roughly chopped

2 tablespoons sweet cream butter
2 tablespoons vegetable oil

1 head garlic, minced

1 tablespoon brown sugar
2 tablespoons oyster sauce
1 tablespoon soy sauce
1. Cook noodles per package directions or until al dente. Rinse in cold water, drain, and set aside.
2. In a hot wok, add oil and butter.
3. Once butter melts, add garlic, shrimp, and fresh mint.
4. Cook shrimp until it is no longer pink.
5. Add green beans, mushrooms, sweet baby corn, and red onions. Cook until it is heated through, about five minutes.
6. Add sauce mixture {brown sugar, soy sauce, and oyster sauce}.
7. Saute the mixture until sauce bubbles. Add noodles and stir until noodles get hot and is coated with the sauce.
8. Add cilantro and cook for another minute.
9. Serve immediately.


I love eating crab, especially when it’s drenched in a spicy Asian infused sauce. This recipe is totally easy to make…I’d make it everyday if crab wasn’t sooo darn expensive!

Singapore Style Chili Crabs

Source: Lo Huynh (2 servings)

2 each whole cooked Dungeness crabs

2 tablespoons chili garlic sauce {Rooster/sriracha brand}
3 tablespoons ketchup
2 tablespoons oyster sauce
1 tablespoon tamarind paste
2 tablespoons soy sauce
¼ cup water

1 (1-inch) piece fresh ginger, peeled and finely minced
4 cloves garlic, finely minced
1 each sweet onion, finely minced
1 bunch scallions, thinly sliced on the bias, separate light parts from the green parts

1 tablespoon corn starch
3 tablespoons water

½ bunch cilantro , chopped
3 tablespoons vegetable oil

1. Pull the main shell of the crab and discard it. Remove the gray gills and soft insides. Cut the body in half and remove each leg. Crack the legs and claws. Set aside.
2. In a bowl, mix the sauce ingredients together {chili garlic sauce, oyster sauce, tamarind paste, ketchup, and water}. Set aside.
3. In a wok, add the oil and heat the wok over high heat. Once heated, add the white parts of the scallion, ginger, garlic, and onion. Cook for about a minute, or until fragrant.
4. Add the crab and stir fry for another minute or two.
5. Add the sauce and stir to coat. Cook for about two minutes or until the crab has absorbed the sauce.
6. Thicken with the slurry {cornstarch and water mixture}. Cook for another minute.
7. Add the rest of the scallions {green parts} and cilantro.
8. Serve with steamed jasmine rice.