Keto Vietnamese Garlic Noodles

This recipe is adapted from Andrea Nguyen’s garlic noodles recipe. Nothing much has changed from the original recipe other than the fact that I use hearts of palm linguine noodles (Palmini) and a touch more butter to taste. I omitted the sherry vinegar from the original recipe since the hearts of palm noodles already have a faint acidic taste.

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Keto Vietnamese Garlic Noodles

Ingredients

• 12 ounces of hearts of palm linguine
• Scant 1 tablespoon Maggi Seasoning Sauce or Maggi Calamansi seasoning
• 1/4 cup (1/2 stick) plus 1 tablespoon (or more) of unsalted butter
• 10 cloves of garlic, finely minced
• Salt, kosher preferred, to taste

Preparation

1. Rinse and drain linguine and set aside.
2. Heat a skillet over medium-high heat and add the 1/4 cup butter. Once it has melted, add the garlic. Cook, stirring frequently for just 1 to 2 minutes, until softened, fragrant and just about to turn color. 
3. Add Maggi Seasoning and linguine to the pan.
4. Cook until linguine softens to your liking. Remove from the heat, season with salt, and then stir in the remaining 1 (or more) tablespoons of butter to add a final rich note. 
5. Enjoy!