Flo’s Garlic Noodle Recipe Ingredients: 1 lb. Spaghettini (cooked al dente and drained) 6 cloves (2-3 Tbsp) fresh garlic (peeled and pressed) 2 tsp sugar 1 Tbsp oyster sauce 1 Tbsp Soy Sauce, 1 Tbsp Fish Sauce 2 tsp Sesame oil 1/2 cup freshly grated Parmesan cheese (finely grated on a microplane) 1 Tbsp Olive oil 4 Tbsp Unsalted Butter Crushed chili flakes (optional) Directions: While pasta is cooking, make sauce mixture by combining sugar, oyster sauce, soy sauce, fish sauce and sesame oil in small bowl and stir until sugar dissolves. Set aside. On low heat, add olive oil and butter to wok. As butter melts, add garlic and cook on low for 2-3 minutes. Add optional chili flakes. Add cooked pasta and use tongs to gently toss until pasta is well separated (not sticking together and coated with butter). Add sauce mixture and continue to toss until well incorporated. Turn off heat. Add Parmesan cheese and toss until cheese is melted. Serve Tips mentioned: -Prep all ingredients prior to cooking because cooking process goes quickly. -Spaghetti can be used if spaghettini is not available. -Amount of garlic used can be adjusted to your taste preferences. -Granulated sugar can be used in place of brown sugar. She prefers brown because it dissolves quicker. (Note: She didn’t specify light or dark, but it appears to be light). -Sugar can be decreased or omitted to your preference.
Tammy D for the win! You have no idea how much I appreciate your taking the time to write down and post this recipe. It’s gonna be on my dinner table tonight! 💖
Just my notes: - 6 cloves garlic pressed or chopped - 1/2c Parmesan cheese grated - 1lb spaghetti or spaghettini cooked - 1T Brown Sugar 1T Oyster sauce 1T Fish sauce 1T Soy sauce 2t sesame oil Mix together in a bowl - 1T olive oil 4T u salted butter Heat in wok - Add garlic - Cook low and slow for 2-3 min - add crushed chili flakes if desired - add cooked/drained pasta til separated - add sauce. Coat pasta - toss in cheese - top with green onions (A squeeze of lemon will cut the oils and take it to another level) (Also, golden mountain sauce can be used in place of soy.)
I’ve grown up between Oahu and the Bay Area. LOVE garlic noodles 😋 Haven’t had it in a while and made this recipe the other night..... so yum! I remembered GM sauce and lemons from the past that’s why I noted them. This is a really good recipe 😃🤙🏼
Dear Flo (and Lucky Dude) - well, I watched this video last night and we had a ton of leftover 2022 organic brown Japanese rice I cooked yesterday. I thought, “noodles, we don’t need no stinkin’noodles, we can make fusion brown rice!” We have Reggiano and butter and lots of garlic, along with mushrooms and bok choy, so tonight, the magic happened! 40 cloves of gahlic (Emeril), a cube of butta and a wok. Followed your recipe plus sliced bok choy and mushrooms, and, for the first time in recorded history, my wife went back for seconds! As Dude observed, the melding of a butter garlic risotto with Asian sauces is really unusual and you just can’t stop shoveling it in your mouth! Home run #5 Flo! Thank you dear lady!
This lady is telling the truth about these noodles. They are fabulous. Just make them. I promise you, this recipe will be a family favorite for years to come.
I just got home from work and I said, when I come home from the hospital where I work at, I’m going to try this recipe. I just finished. It’s 11:34 a.m. and I loved it!. Thank you so much
What a pleasant video to watch, not just for the recipe but for these two wonderfully relaxed and engaging people. Very down to earth and friendly without pretension, like visiting longtime friends.
Tried 4 recipes for San Francisco garlic noodles from You Tube and yours is the best. Simple ingredients and techniques result in the best taste. Your recipe and channel has gone to a bunch of my friends and they were all impressed. Thank you
This is a great recipe. I make mine with pecorino and not Parmigiano only because my family prefers it. What I do is add the cheese ( whichever you prefer) in a little bowl and add some of the hot pasta water ( like a ladleful) right to the cheese and stir it. This way it melts well and when you add it to the pasta it makes a nice creamy sauce.
I am Italian and I love all kinds of noodles. I often replace vermicelli with spaghettini. And vice-versa. I tried your recipe. Used some pasta water to make the sauce...incredible
Hi Flo, have to update. Tried making these garlic noodles tonight and they were delicious! So easy to make and so delicious. We paired it with grilled pork and chinese veggies. No sesame oil or parmesan on hand but still... can't believe how tasty this was. I've always had these sauces at home but never thought to pair this way and all together, it was like a whole new flavour explosion! This one's a keeper! Thank you, Flo!
I made these Garlic Noodles for the Family last night and they were a huge hit! Even the kids all went back for seconds! Thank you guys for your channel!
OK so this is my feedback after I prep this garlic noodle dinner. It was AMAZING my husband cannot shut up how delicious this dish is. Except I added sautéed garlic shrimps,green onions and accompanied with garlic bread. A meal that taste like heaven. I loved it as well. TY for sharing dear
All of my favourite ingredients. Thanks for validating this type of fusion. I usually use black sesame seeds in it. I have it with home baked garlic bread. Yum!
I used whole grain spaghetti. Takes a little longer to cook. I don’t use oyster and fish sauce, but only salted and sweet soy sauce and add chili flakes.
Thanh Long also Crustaceans, same owners opened up here in SF I believe in the 70’s. At the time, the Vietnamese mom/chef wanted to appeal to her western clients and came up with the garlic noodles. Perfect pairing of course with our famous dungeoness crabs.
True, that restaurant is the OG of fusion garlic noodles. And after it became popular, other Vietnamese restaurants have copied. Don't think it's authentic Vietnamese noodles from Vietnam.
I wasn't sure I'd like fish sauce, but since I had a bottle in the cupboard, I made this recipe exactly as written. Boy, am I glad I did! Absolutely scrumptious and couldn't be easier! Thanks for a wonderful recipe, Flo!!!
@@Flowergurl2000 Italians make spaghetti carbonara with egg at the end, but their recipe isn't this one. Carbonara uses bacon, romano, maybe chile flakes, and then egg at the end while the mixture is very hot from the bacon fat poured on it, which cooks the scrambled egg.
I would add some pasta water at the end to make it a little creamy and silky. Also, I would finish it off with some black pepper and deep fried shallots.
This is really two dishes in one! I tried them with just the garlic and butter before adding the sauce and it was also amazing. Then, added the sauce and OMG. This is so so so so so good. Amazing, really.
This is an amazing recipe. I added 1 fresh chili and added tuna at the end when it was all done just to play around with it and I love it!!! Thank you is a keeper!! 🎈❤️
"Al Dente" is Italian, and means "to the tooth." Ot is pronounced Al DENTE... (as in the English word "dent.") Pasta cooked correctly should hold its shape, and firmness, when you bite into it. If it is Al dente when you taste it straight out of a boiling pot of water, chances are it will become overcooked when served. Remember it will still cook as you drain it and most of the time you don't want to rinse it at all, especially when you are using it right away (you want to keep the starch on the noodle). A good simple trick is to always dip a mug into the boiling water before draining and keep it on hand should you need it. The starchy water is great to help thicken your sauce/dish.
I'm Italian and have been cooking pasta all my life, I disagree with "If it is Al dente when you taste it straight out of a boiling pot of water, chances are it will become overcooked when served", how can that be possible? From the moment you drain the water to the moment you add the sauce and stir the whole thing together it'll be merely 1 minute (provided your sauce is ready beforehand) and you're ready to serve, so the pasta won't have any chance to overcook. And BTW, you NEVER rinse pasta after draining it (what for??). I agree with the tip of keeping a mug of starchy water for the purpose you described.
@@ramreff8066 Yes, IF you can do all that in 60 seconds or less, then it will only be cooked one minute longer that when. You taste it our of the boiling water. However, as it takes more than one minute for you to remove a piece from a piece from the boiling water, taste it (once cool enough), (put down. Your spoon and pick up a mitt so you can) remove it from the heat and transfer it to the sink so you can drain it, shake it a few times to rid the colander of water, return it to your pot, stir it, plate it and serve (bearing in mind how many you will be serving).... unless you are trying to beat a record, one can pretty much count on it taking more than 60 seconds... that is when the mug of starchy water comes in handy. Cooking should be enjoyable! Why play beat the clock unless there is a prize you are competing for at the end? LOL! Nothing irks me more than preparing a meal with love and than having something silly and small like overcooked pasta ruin the meal. Every minute counts and a good cook knows how many minutes they need for their pasta, whichever kind it is.
Your son is very polite. I won't put fish sauce and scallion garnish on an Italian pasta. Maybe if the cook on this video used chinese yellow noodles, it might work. The right garnish for Italian pasta is parsley.
I do something similar with Thai styling... a little butter while draining to keep noodles from sticking, then toss with bottled peanut sauce while still hot. Even better if you can wait til they cool, and add more peanut sauce on cool noodles with cilantro and some bean sprouts, shredded carrot added for variety and color.
This looks delicious and I’ll have to try it. Whenever the ‘4 Superstars’ of Asian cooking appear, Sesame Oil, Oyster Sauce, Fish Sauce, and Soy Sauce you KNOW it will be great! 😜🤓
Hint, wrap it well and keep your parmesan in the freezer. It grates easier and finer and you don't have to worry about it molding before you use it all.
Flo, we love watching your cooking demos! My husband became fascinated with Chinese food a few years ago and bought the needed equipment (including a wok) and learned many traditional recipes which opened our eyes to what real Chinese should taste like, unlike the food that is served in many Chinese restaurants in the USA. Now the rise of gas prices have caused eating out more expensive than ever...an average dinner with one app, three main dishes plus rice can easily add up to $50.00! So we eat mostly at home now. Your dishes are wonderfully easy and super delicious. We bought your cookbook and are having fun trying out your recipes. Keep on cooking Flo! God bless. :0) Delia
east coaster here- i've made a version of this for years & had no idea it was an actual thing! (i thought i was being original when i came up with it lmao). except instead of fish sauce, i use dashi and add nanohana and sweet corn. (you can replace the nanohana with chinese broccoli if you can't find it.)
I made it last night for supper. I also found a bottle of Maggi, so added a few drops. I used a fair amount of pasta, as you did and had to wonder if the sauce that I made was enuff. Well, it was. The sauce recipe part does go a long way. My co worker is Chinese so we had lunch together today. He said, "I think you got it on the first try". I had to agree. I steamed 2 carrots, and added brown munchrooms and a green pepper toward the end. Next time that I do it, which will be soon, I will add my usual that I do with a stir fry, a Sirloin steak thinly sliced. Very simple, quick to prepare and make. Some recipes a person just feels the need to play with a bit. Yours, no Tweaking necessary. Thanks again for a Great Recipe that will surely be in my culinary repertoire from now on.
I made this tonight and added 2 teaspoons of gochugaru to the simmering garlic before adding the noodles. There should have been enough left over for two people to have lunch tomorrow. There are NO leftovers! O.o Hubby and I have been following you for several years so thanks for making deliciousness happen in our kitchen again!
Greetings from Malaysia! I followed your recipe today with leftover spaghetti and my son loved it.... he's a picky eater so I was very pleased he enjoyed his lunch. I paired it with spicy fried chicken and a vegetable dish. Thanks for this easy delicious recipe.
I love this dish, do it often for over 50 years! Garlic, butter, olive oil! What's not to like? I usually ad a green component, a bit of chopped parsley or basil works good...
Thank you so much for this recipe. I made it last weekend and added a quick stir fry shrimp at the end for some protein. It was awesome! I've never had the courage to try this before, but your instructions were so simple and encouraging that I gave it a shot. It was a total hit! Thanks 🙏 again! Blessings!
Garlic Noodles Ingredient list: 1 pound of Spaghetti, Spaghettini or Angel Hair pasta. 6 cloves garlic, or 3 to 4 tablespoons finely chopped garlic. 2 teaspoons of sugar. Brown sugar dissolves quicker. (Can omit if you wish.) 1 tablespoon of Oyster Sauce 1 tablespoon of Fish Sauce 1 tablespoon of Soy Sauce 2 teaspoons of sesame oil 1 tablespoon olive oil 2 tablespoons unsalted butter Equipment: Pan and strainer for pasta. Fine grater for garlic, or garlic press, or knife. Fine grater for Parmesan cheese. Bowl for sauce. Bown for cheese. Large Wok or saucepan large enough to hold one pound of cooked pasta. Method: (Put garlic through garlic press, or grater, or chop it finely.) Reserve this in a small bowl. 1 pound of pasta - cook according to box to "al dente." Have it ready to go for recipe. Keep HOT it is going to melt Parmesan Cheese. SAUCE Mix in a separate bowl. Sugar. Oyster Sauce, Fish Sauce, Soy Sauce, and sesame oil Stir to dissolve the sugar. In another separate bowl, using a fine grater, grate 1/2 cup of Parmesan Cheese. Reserve this. Heat up a wok or LARGE sauce pan, Using VERY LOW heat. Add: 1 tablespoon olive oil 4 tablespoons unsalted butter When butter is melted, add reserved garlic. Cook for about 2-3 minutes, very low heat, watch so garlic does NOT burn. Add: Cooked "al dente" pasta prepared above, stirring to be sure pasta strands are separated. Toss pasta in the sauce pan, toss until pasta and sauce are mixed. Add reserved Parmesan cheese a little at a time, tossing between additions, folding the cheese inside the hot pasta to the melt cheese. Repeat until all the cheese is added. Serve hot.
2-5-21: I tried it on yesterday and it came out so delicious that the next time I make it, I'm gonna add other ingredients to it like diced chicken and veggies! Thanks again!
I made this recipe twice now and will make it many, many more times - it is so good. The sauce seems like it wouldn't be enough but it is actually perfect. I move my pasta straight from the boiling water to the sauce and usually add about 1/4 to 1/2 cup of the pasta water to the sauce. The first time I baked salmon filets to go with the pasta; the second time, I fried shrimp in the butter/oil/garlic before I added the pasta. Thanks for such an easy, delicious pasta dish!
I watched this vlog when it was current…2 years ago. I then made this entire recipe. I now make the sauce very often and use it mainly when I fry a pre-packed Oriental salad mix to which I add some cooked shrimp. I love this sauce. Thanks Flo.
This is so delicious! Thank you, Flo. Our 'Superbowl' food is air fried Maui chicken thighs and these noodles. I used extra red pepper flakes and a finishing sprinkle of black sesame seeds. yummy!
I've been making this for the past 2 weeks! Its such a simple dish that comes together so well. I love the East West fusion of this dish, especially the addition of grated parmesan cheese - who've thought! Thank you and I look forward to trying your other recipes soon.
3 years have passed since u posted this recipe and I am still making this. Love it….last night I cooked rice noodles (spaghetti like)….they take longer to cook but also delicious. While I make it as u show here, I did add a few cooked shrimp and green onion at the end. I did purchase your cookbook: “Chinese Homestyle”
My mouth is watering. My son is going to love this. Talk about fusion my neighbour is a chief. He made teriyaki beef pasta so delicious. Thanks for sharing.
I can smell it from here. Yum!!! Glad to learn sauce recipe :) Update: I tried it with the noodles and sauce. It’s wonderful. Then I wanted to make a whole meal of it with meat & vegetables. My husband loved it. It’s a very versatile recipe, really glad to have it.
Hi Flo, you can soak the pasta in just enough water to cover for about 40 mins to one hour, drain and cook in hot pasta sauce in just a few minutes. The noodles will turn from a pasty white to the darker yellow color when done. Haven't tried it with this recipe but I bet it would work. I learned this method from The Exploratorium (in SF) cooking series. It saves water and fuel, also great when camping.
How does this method ‘fit’ with this recipe? (Cook in hot pasta sauce?) I like the ‘water saving’ benefit. Would just soaking for ~40 minutes, drain, and then just add to the wok suffice? I’m just starting out cooking and having a ball…I don’t know what Al dente means
@@psgiles Yes, I would try soaking then draining the pasta and cooking it in the butter/garlic in the wok. Al dente means "to the tooth," or a bit chewy and not too soft. I haven't tried the soaking method with this recipe specifically but have with other sauces, finishing by cooking the soaked and drained pasta by cooking it in pasta sauce.
Thank you for sharing this wonderful recipe! Very delicious indeed! On my 2nd round(plate), I added a little bit of gourmet salted dried fish(flakes) and oh my, it took the dish to a whole new level! So glad I always keep spaghetti noodles in the pantry! And yes, adding chili flakes is divine!👍🏼
The Crustacean’s garlic noodles have some Maggi sauce in it…and they also toast the garlic in olive oil then add butter. The butter won’t aie the garlic have that toasted flavor. They also add just a bit more raw garlic towards the end when tossing the noodles so it’s really garlicky.
02-03-21: Hey Flo. I'm a first-timer to your channel and I must say, this recipe looks off-the-charts good and I can't wait to try it. I've got everything in my pantry, including a wok, so this girl is prepared to make this dish! Thank you for taking the time to share this recipe. I'll let you know how it turned out.
Whenever I got to SF. My first stop is to Crustaceans... now with your recipe, I can have garlic noodles anytime here in Houston.. Now all I need is the Dungeoness Crab...😀👏🏾 thanks!!
I made these wonderful garlic noodles for the 3rd time tonight .. I took Dude's suggestion and also made ginger/soy chicken to serve with it. Sooo delicious! I can't believe how tender the chicken becomes after marinating in that sauce. Yum!
We grew up eating this with a twist, we add alot of finely diced scallions . You can also add a raw egg in the bowl and mix in the hot noodles along with the sauce. My kids love both versions.
I just tried this recipe and it's stupendous. My whole family of 4 loves it. The other one was your roast pork which I tried a few months back. Thank you for this. In my books, it's 5 star,
For foods that cook very fast, set the instant pot time to 0 (zero); it will finish cooking as soon as it comes up to pressure and you can do a manual release.
Cook the shrimp quickly in the garlic and fat, and pull it out. Then add it at the end to reheat and flavor with the sauce. And I do use the chili flake.
I am not a cook. We are building on our land and I am forced to cook for the team. Came across this vid and you have inspired me to branch out from my boring meat and spuds type cooking. You both are an incredible team. I'm looking forward to trying your recipes. Thankyou. Peace & Grace.
My daughter and I nearly died- these were absolutely amazing! Made with vermicelli. Bought your cookbook- the recipes are so easy and delicious. I have yet to be able to find rice wine though!
Chinese rice wine is not the same as rice wine vinegar, and I wouldn’t consider them interchangeable. I buy Shao Xing Chinese rice wine in oriental markets.
PPQ! Try the crispy garlic and pepper fried wings. I practically needed a 12 step program to get over that one. Thanks for mentioning the place. Foggy and cool SF, run in and get the noodles steaming away the chill. Miss that city!
Love your videos, Flo! You and Dude are so adorable. Made "your" butter garlic noodles last night and you're absolutely right, they are to die for! My hubby could not resist having a second helping. This weekend, we're doing the crispy pork belly.
I made this for Valentine's dinner.. my husband loves it! He had seconds...and when I told him to save some space for dessert, it was only he stopped himself from getting a third serving..but I know, later on, he'll eat another serving for a midnight snack. Thanks for sharing. Looking forward to learning more easy recipes from you.
Flo, you knocked it out of the park with this one, these are fantastic! My daughter asks for these all the time and said that she is addicted to them, which is totally not normal for her. I will be sending this recipe off with her to college ( : The only change that I made was to make a little more sauce.
Thank you so much for this i make spaghetti and Ramen very similar to this bit NEVER occurred to me to add parm along with the Asian flavors like sesame oil..delicious! My Italian Grandpa would love this!!
I just made these noodles tonight. No substitutions (although I didn’t have fish sauce and threw in some Vietnamese salad roll sauce I got from takeout a couple days ago). And it was delicious! I was skeptical about the Parmesan but after adding it in, it brought the out the flavors. We ate the whole dish and left the lamb and pork ribs behind. The “side dish” became the main attraction! Thanks so much for sharing!
Made this dish for dinner, it was so delicious! Will try to do at least once a week with different types of noodles/pasta. Thank you Flo! Stay safe and healthy.🌞🌈🍀🌹🥂
I make this for my Italian Wife, with butter, garlic, and cheese. I sometime add fresh parsley and green chives. The wife Loves mine, anything with lots of garlic.
If you love garlic, you’re gonna love these noodles! 🧄🧄🧄 Happy Sunday! 💕
What would you recommended to substitute parmesan cheese if we have someone who is very sensitive to dairy? Or should just skip the cheese completely?
Just skip the cheese. Don’t want anything bad to happen!
I love Thai garlic shrimp so I know I would love your garlic noodles!!
Looks Delicious
Is there somewhere I can find the recipe to print it?
Flo’s Garlic Noodle Recipe
Ingredients:
1 lb. Spaghettini (cooked al dente and drained)
6 cloves (2-3 Tbsp) fresh garlic (peeled and pressed)
2 tsp sugar
1 Tbsp oyster sauce
1 Tbsp Soy Sauce,
1 Tbsp Fish Sauce
2 tsp Sesame oil
1/2 cup freshly grated Parmesan cheese (finely grated on a microplane)
1 Tbsp Olive oil
4 Tbsp Unsalted Butter
Crushed chili flakes (optional)
Directions:
While pasta is cooking, make sauce mixture by combining sugar, oyster sauce, soy sauce, fish sauce and sesame oil in small bowl and stir until sugar dissolves. Set aside.
On low heat, add olive oil and butter to wok. As butter melts, add garlic and cook on low for 2-3 minutes.
Add optional chili flakes.
Add cooked pasta and use tongs to gently toss until pasta is well separated (not sticking together and coated with butter).
Add sauce mixture and continue to toss until well incorporated.
Turn off heat.
Add Parmesan cheese and toss until cheese is melted.
Serve
Tips mentioned:
-Prep all ingredients prior to cooking because cooking process goes quickly.
-Spaghetti can be used if spaghettini is not available.
-Amount of garlic used can be adjusted to your taste preferences.
-Granulated sugar can be used in place of brown sugar. She prefers brown because it dissolves quicker. (Note: She didn’t specify light or dark, but it appears to be light).
-Sugar can be decreased or omitted to your preference.
Thank you for details. I wrote them down. This is tonight's dinner. Served with shrimp.
@@mochamama8176 You’re welcome!
Appreciate this!
Tammy D for the win! You have no idea how much I appreciate your taking the time to write down and post this recipe. It’s gonna be on my dinner table tonight! 💖
What the heck is al dented??? Oh, you met al dente...
Just my notes:
- 6 cloves garlic pressed or chopped
- 1/2c Parmesan cheese grated
- 1lb spaghetti or spaghettini cooked
- 1T Brown Sugar
1T Oyster sauce
1T Fish sauce
1T Soy sauce
2t sesame oil
Mix together in a bowl
- 1T olive oil
4T u salted butter
Heat in wok
- Add garlic
- Cook low and slow for 2-3 min
- add crushed chili flakes if desired
- add cooked/drained pasta til separated
- add sauce. Coat pasta
- toss in cheese
- top with green onions
(A squeeze of lemon will cut the oils and take it to another level)
(Also, golden mountain sauce can be used in place of soy.)
I'll have to look up golden mountain sauce.
Thank you! Thank you 😊
I’ve grown up between Oahu and the Bay Area. LOVE garlic noodles 😋 Haven’t had it in a while and made this recipe the other night..... so yum! I remembered GM sauce and lemons from the past that’s why I noted them.
This is a really good recipe 😃🤙🏼
Thank you!
Thank you
Dear Flo (and Lucky Dude) - well, I watched this video last night and we had a ton of leftover 2022 organic brown Japanese rice I cooked yesterday. I thought, “noodles, we don’t need no stinkin’noodles, we can make fusion brown rice!” We have Reggiano and butter and lots of garlic, along with mushrooms and bok choy, so tonight, the magic happened! 40 cloves of gahlic (Emeril), a cube of butta and a wok. Followed your recipe plus sliced bok choy and mushrooms, and, for the first time in recorded history, my wife went back for seconds! As Dude observed, the melding of a butter garlic risotto with Asian sauces is really unusual and you just can’t stop shoveling it in your mouth! Home run #5 Flo! Thank you dear lady!
This lady is telling the truth about these noodles. They are fabulous. Just make them. I promise you, this recipe will be a family favorite for years to come.
I probably will make today
Yes! Just finished making it! Amazing!!! 🤤🤗
In Koh Pangang I can get a big plate of crispy fried rice with unpealled mini garlic and nothing else at $1.50. Anytime. ANYPLACE
Kenji Lopez-Alt has a great video where he explains where it came from, as well.
Is the sauce sweet?
I just got home from work and I said, when I come home from the hospital where I work at, I’m going to try this recipe. I just finished. It’s 11:34 a.m. and I loved it!. Thank you so much
What a pleasant video to watch, not just for the recipe but for these two wonderfully relaxed and engaging people. Very down to earth and friendly without pretension, like visiting longtime friends.
JT King I love what you said this is so true actually
I felt that too:)
I stumbled across this video and subscribed about thirty seconds into it. The presentation is definitely the main reason I did. ♥️
@@bluemonday7054 The noodles looked YUMMY!
@@bluemonday7054 Me too!
I like your sign, “simple, ordinary, joyful.” That sounds so peaceful and easy. What a relief.
Kenji Lopez-Alt has a great video where he explains where it came from, as well.
That was awesome, hope you’re doing great
I finally made this….OMG!! Absolutely fantastico!!!
Thank you SO much! ❤
Tried 4 recipes for San Francisco garlic noodles from You Tube and yours is the best. Simple ingredients and techniques result in the best taste. Your recipe and channel has gone to a bunch of my friends and they were all impressed. Thank you
This is a great recipe. I make mine with pecorino and not Parmigiano only because my family prefers it. What I do is add the cheese ( whichever you prefer) in a little bowl and add some of the hot pasta water ( like a ladleful) right to the cheese and stir it. This way it melts well and when you add it to the pasta it makes a nice creamy sauce.
GREAT IDEA!!!
I just made this and it's one of the most delicious recipes I've ever had!!!! Wow! Thank you so much!!! ( I added shrimp)
My wife and I love Asian style noodles, but struggle making them. This will really help! Thanks for the ideas!
I am Italian and I love all kinds of noodles. I often replace vermicelli with spaghettini. And vice-versa.
I tried your recipe. Used some pasta water to make the sauce...incredible
Hi Flo, have to update. Tried making these garlic noodles tonight and they were delicious! So easy to make and so delicious. We paired it with grilled pork and chinese veggies. No sesame oil or parmesan on hand but still... can't believe how tasty this was. I've always had these sauces at home but never thought to pair this way and all together, it was like a whole new flavour explosion! This one's a keeper! Thank you, Flo!
So awesome to hear! Thanks for sharing and so glad you enjoyed it!
I made these Garlic Noodles for the Family last night and they were a huge hit! Even the kids all went back for seconds! Thank you guys for your channel!
OK so this is my feedback after I prep this garlic noodle dinner. It was AMAZING my husband cannot shut up how delicious this dish is. Except I added sautéed garlic shrimps,green onions and accompanied with garlic bread. A meal that taste like heaven. I loved it as well. TY for sharing dear
All of my favourite ingredients. Thanks for validating this type of fusion.
I usually use black sesame seeds in it. I have it with home baked garlic bread. Yum!
I use vermicelli, another thin spaghetti. And I Iike to saute sliced cabbage in the butter and garlic before I add noddles, and add chili flakes. 😜
I used whole grain spaghetti. Takes a little longer to cook. I don’t use oyster and fish sauce, but only salted and sweet soy sauce and add chili flakes.
I love adding fresh corn kernels, now I will try adding cabbage to my garlic noodles👍🏾
That sounds amazing!!!
Sounds great. I may spinkle small carrot shavings on it for color.
I like using bok choy in my garlic spaghetti😊
Thanh Long also Crustaceans, same owners opened up here in SF I believe in the 70’s. At the time, the Vietnamese mom/chef wanted to appeal to her western clients and came up with the garlic noodles. Perfect pairing of course with our famous dungeoness crabs.
True, that restaurant is the OG of fusion garlic noodles. And after it became popular, other Vietnamese restaurants have copied. Don't think it's authentic Vietnamese noodles from Vietnam.
This is a simple cheap meal which is very flavorful and delicious at the same time.
I wasn't sure I'd like fish sauce, but since I had a bottle in the cupboard, I made this recipe exactly as written. Boy, am I glad I did! Absolutely scrumptious and couldn't be easier! Thanks for a wonderful recipe, Flo!!!
I have a made a version of this with just oil( garlic, salt, and chili flake and it is so so good. Usually we pair it with baked salmon
We might work with these ingredients also with sesame oil, soy sauce and a dab of hoisen sauce since we have those on hand. 🙂
dorami3
Sounds great
I toss-in an egg and scramble fast!!!
@@Flowergurl2000 Italians make spaghetti carbonara with egg at the end, but their recipe isn't this one. Carbonara uses bacon, romano, maybe chile flakes, and then egg at the end while the mixture is very hot from the bacon fat poured on it, which cooks the scrambled egg.
@@darylchinn9649 Does the Carbonara call for bacon too?
Instead of regular soya sauce, I use dark sweet soya sauce and always add sesame seeds and shallots and/or green onions....
That sounds super delicious, too, @jordan390a
Sesame seeds on everything!!!! YES!
🧐 koyukuchi shyoyu 😉
I've made this sooooo many times and the sounds of approval from my family never gets old lol. Thank you!
Sounds amazing, hope you’re having a good and blessed day?
I would add some pasta water at the end to make it a little creamy and silky. Also, I would finish it off with some black pepper and deep fried shallots.
This is really two dishes in one! I tried them with just the garlic and butter before adding the sauce and it was also amazing. Then, added the sauce and OMG. This is so so so so so good. Amazing, really.
This is an amazing recipe. I added 1 fresh chili and added tuna at the end when it was all done just to play around with it and I love it!!! Thank you is a keeper!! 🎈❤️
"Al Dente" is Italian, and means "to the tooth." Ot is pronounced Al DENTE... (as in the English word "dent.") Pasta cooked correctly should hold its shape, and firmness, when you bite into it. If it is Al dente when you taste it straight out of a boiling pot of water, chances are it will become overcooked when served. Remember it will still cook as you drain it and most of the time you don't want to rinse it at all, especially when you are using it right away (you want to keep the starch on the noodle). A good simple trick is to always dip a mug into the boiling water before draining and keep it on hand should you need it. The starchy water is great to help thicken your sauce/dish.
Thk, this is good info!
liquid gold
Im sorry i read it in a italian accent and yes i also learned that trick, was from an Italian and it really helps a lot
I'm Italian and have been cooking pasta all my life, I disagree with "If it is Al dente when you taste it straight out of a boiling pot of water, chances are it will become overcooked when served", how can that be possible? From the moment you drain the water to the moment you add the sauce and stir the whole thing together it'll be merely 1 minute (provided your sauce is ready beforehand) and you're ready to serve, so the pasta won't have any chance to overcook. And BTW, you NEVER rinse pasta after draining it (what for??). I agree with the tip of keeping a mug of starchy water for the purpose you described.
@@ramreff8066 Yes, IF you can do all that in 60 seconds or less, then it will only be cooked one minute longer that when. You taste it our of the boiling water. However, as it takes more than one minute for you to remove a piece from a piece from the boiling water, taste it (once cool enough), (put down. Your spoon and pick up a mitt so you can) remove it from the heat and transfer it to the sink so you can drain it, shake it a few times to rid the colander of water, return it to your pot, stir it, plate it and serve (bearing in mind how many you will be serving).... unless you are trying to beat a record, one can pretty much count on it taking more than 60 seconds... that is when the mug of starchy water comes in handy. Cooking should be enjoyable! Why play beat the clock unless there is a prize you are competing for at the end? LOL! Nothing irks me more than preparing a meal with love and than having something silly and small like overcooked pasta ruin the meal. Every minute counts and a good cook knows how many minutes they need for their pasta, whichever kind it is.
Cooked this dish for dinner tonight, thumbs up from everyone in the family. My son said it's 'fantabulous' 😄
your son watch Mr macaroni,,,re:fantabulous
Wow
Your son is very polite. I won't put fish sauce and scallion garnish on an Italian pasta. Maybe if the cook on this video used chinese yellow noodles, it might work. The right garnish for Italian pasta is parsley.
@@leonmp8560 this isn't an Italian dish, it's fusion🌞
I do something similar with Thai styling... a little butter while draining to keep noodles from sticking, then toss with bottled peanut sauce while still hot. Even better if you can wait til they cool, and add more peanut sauce on cool noodles with cilantro and some bean sprouts, shredded carrot added for variety and color.
There is a PPQ in Millbrae, Ca. It is hardly a hole in the wall. Their garlic noodles are fabulous. So glad you shared this recipe.
Thanks!
This looks delicious and I’ll have to try it. Whenever the ‘4 Superstars’ of Asian cooking appear, Sesame Oil, Oyster Sauce, Fish Sauce, and Soy Sauce you KNOW it will be great!
😜🤓
Hint, wrap it well and keep your parmesan in the freezer. It grates easier and finer and you don't have to worry about it molding before you use it all.
If it’s a good block of parmesan, that shit aint lasting more than a week in my house.
Those noodles had my mouth watering like crazy. I love simplicity in food, and some of those hole in the wall Restaurants are the best. 🙏🏼👍🏼🤤
Flo, we love watching your cooking demos! My husband became fascinated with Chinese food a few years ago and bought the needed equipment (including a wok) and learned many traditional recipes which opened our eyes to what real Chinese should taste like, unlike the food that is served in many Chinese restaurants in the USA.
Now the rise of gas prices have caused eating out more expensive than ever...an average dinner with one app, three main dishes plus rice can easily add up to $50.00! So we eat mostly at home now. Your dishes are wonderfully easy and super delicious. We bought your cookbook and are having fun trying out your recipes. Keep on cooking Flo! God bless. :0) Delia
east coaster here- i've made a version of this for years & had no idea it was an actual thing! (i thought i was being original when i came up with it lmao). except instead of fish sauce, i use dashi and add nanohana and sweet corn. (you can replace the nanohana with chinese broccoli if you can't find it.)
I made it last night for supper. I also found a bottle of Maggi, so added a few drops. I used a fair amount of pasta, as you did and had to wonder if the sauce that I made was enuff. Well, it was. The sauce recipe part does go a long way. My co worker is Chinese so we had lunch together today. He said, "I think you got it on the first try". I had to agree. I steamed 2 carrots, and added brown munchrooms and a green pepper toward the end. Next time that I do it, which will be soon, I will add my usual that I do with a stir fry, a Sirloin steak thinly sliced. Very simple, quick to prepare and make. Some recipes a person just feels the need to play with a bit. Yours, no Tweaking necessary. Thanks again for a Great Recipe that will surely be in my culinary repertoire from now on.
I made this today and it was delicious! I used regular spaghetti noodles. Everything came out perfect. Thank you so much.
I made this tonight and added 2 teaspoons of gochugaru to the simmering garlic before adding the noodles. There should have been enough left over for two people to have lunch tomorrow. There are NO leftovers! O.o
Hubby and I have been following you for several years so thanks for making deliciousness happen in our kitchen again!
Greetings from Malaysia! I followed your recipe today with leftover spaghetti and my son loved it.... he's a picky eater so I was very pleased he enjoyed his lunch. I paired it with spicy fried chicken and a vegetable dish. Thanks for this easy delicious recipe.
I love this dish, do it often for over 50 years! Garlic, butter, olive oil! What's not to like? I usually ad a green component, a bit of chopped parsley or basil works good...
Thank you so much for this recipe. I made it last weekend and added a quick stir fry shrimp at the end for some protein. It was awesome! I've never had the courage to try this before, but your instructions were so simple and encouraging that I gave it a shot.
It was a total hit!
Thanks 🙏 again!
Blessings!
Garlic Noodles
Ingredient list:
1 pound of Spaghetti, Spaghettini or Angel Hair pasta.
6 cloves garlic, or 3 to 4 tablespoons finely chopped garlic.
2 teaspoons of sugar. Brown sugar dissolves quicker. (Can omit if you wish.)
1 tablespoon of Oyster Sauce
1 tablespoon of Fish Sauce
1 tablespoon of Soy Sauce
2 teaspoons of sesame oil
1 tablespoon olive oil
2 tablespoons unsalted butter
Equipment:
Pan and strainer for pasta.
Fine grater for garlic, or garlic press, or knife.
Fine grater for Parmesan cheese.
Bowl for sauce.
Bown for cheese.
Large Wok or saucepan large enough to hold one pound of cooked pasta.
Method:
(Put garlic through garlic press, or grater, or chop it finely.) Reserve this in a small bowl.
1 pound of pasta - cook according to box to "al dente." Have it ready to go for recipe. Keep HOT it is going to melt Parmesan Cheese.
SAUCE
Mix in a separate bowl.
Sugar. Oyster Sauce, Fish Sauce, Soy Sauce, and sesame oil
Stir to dissolve the sugar.
In another separate bowl, using a fine grater, grate 1/2 cup of Parmesan Cheese. Reserve this.
Heat up a wok or LARGE sauce pan, Using VERY LOW heat.
Add:
1 tablespoon olive oil
4 tablespoons unsalted butter
When butter is melted, add reserved garlic.
Cook for about 2-3 minutes, very low heat, watch so garlic does NOT burn.
Add: Cooked "al dente" pasta prepared above, stirring to be sure pasta strands are separated.
Toss pasta in the sauce pan, toss until pasta and sauce are mixed.
Add reserved Parmesan cheese a little at a time, tossing between additions, folding the cheese inside the hot pasta to the melt cheese. Repeat until all the cheese is added.
Serve hot.
Thank you
When to add sauce
Making this a while adding veg from the garden making this a healthy side. Thanks for the recipe - especially the sauce - really helps
I'm half Cantonese and half Thai and this reciepe is total authentic Japanese style
Dude ... how many times have you been told YOU ARE ONE VERY VERY LUCKY MAN!!
She married the Malaysian version of Jeff Goldblum!
Love the Crustacean/ Thanh Long garlic noodles. Will have to try this.
Sooooo luv ur pasta! Since we are meat lovers I added Aidells sausage (chicken & apple flavor) & it’s a bomb! Thank u for sharing 🥰
2-5-21: I tried it on yesterday and it came out so delicious that the next time I make it, I'm gonna add other ingredients to it like diced chicken and veggies! Thanks again!
I made this recipe twice now and will make it many, many more times - it is so good. The sauce seems like it wouldn't be enough but it is actually perfect. I move my pasta straight from the boiling water to the sauce and usually add about 1/4 to 1/2 cup of the pasta water to the sauce. The first time I baked salmon filets to go with the pasta; the second time, I fried shrimp in the butter/oil/garlic before I added the pasta. Thanks for such an easy, delicious pasta dish!
I watched this vlog when it was current…2 years ago. I then made this entire recipe. I now make the sauce very often and use it mainly when I fry a pre-packed Oriental salad mix to which I add some cooked shrimp. I love this sauce. Thanks Flo.
This is so delicious! Thank you, Flo. Our 'Superbowl' food is air fried Maui chicken thighs and these noodles. I used extra red pepper flakes and a finishing sprinkle of black sesame seeds. yummy!
Ooh! Sounds delish!
I've been making this for the past 2 weeks! Its such a simple dish that comes together so well. I love the East West fusion of this dish, especially the addition of grated parmesan cheese - who've thought! Thank you and I look forward to trying your other recipes soon.
Kenji Lopez-Alt has a great video where he explains where it came from, as well.
I love garlic and I love this recipe! It was a hit with my family and I look forward to making it again soon! Thank you for sharing!
3 years have passed since u posted this recipe and I am still making this. Love it….last night I cooked rice noodles (spaghetti like)….they take longer to cook but also delicious. While I make it as u show here, I did add a few cooked shrimp and green onion at the end. I did purchase your cookbook: “Chinese Homestyle”
My mouth is watering. My son is going to love this. Talk about fusion my neighbour is a chief. He made teriyaki beef pasta so delicious. Thanks for sharing.
I can smell it from here. Yum!!!
Glad to learn sauce recipe :)
Update: I tried it with the noodles and sauce. It’s wonderful. Then I wanted to make a whole meal of it with meat & vegetables. My husband loved it. It’s a very versatile recipe, really glad to have it.
Sounds wonderful and amazing, hope you’re having a good and blessed day
Hi Flo, you can soak the pasta in just enough water to cover for about 40 mins to one hour, drain and cook in hot pasta sauce in just a few minutes. The noodles will turn from a pasty white to the darker yellow color when done. Haven't tried it with this recipe but I bet it would work. I learned this method from The Exploratorium (in SF) cooking series. It saves water and fuel, also great when camping.
🤯 I did not know that! Thanks for the tip, Leslie!
How does this method ‘fit’ with this recipe? (Cook in hot pasta sauce?) I like the ‘water saving’ benefit. Would just soaking for ~40 minutes, drain, and then just add to the wok suffice? I’m just starting out cooking and having a ball…I don’t know what Al dente means
@@psgiles Yes, I would try soaking then draining the pasta and cooking it in the butter/garlic in the wok. Al dente means "to the tooth," or a bit chewy and not too soft. I haven't tried the soaking method with this recipe specifically but have with other sauces, finishing by cooking the soaked and drained pasta by cooking it in pasta sauce.
Thank you for sharing this wonderful recipe! Very delicious indeed! On my 2nd round(plate), I added a little bit of gourmet salted dried fish(flakes) and oh my, it took the dish to a whole new level! So glad I always keep spaghetti noodles in the pantry! And yes, adding chili flakes is divine!👍🏼
We are going to have this tonight. It sounds delicious. I like that you are not afraid to mix things up, fusion-like. Thank you for this recipe!
East meets west. A hybrid product. It looks great I'll try this recipe.
The Crustacean’s garlic noodles have some Maggi sauce in it…and they also toast the garlic in olive oil then add butter. The butter won’t aie the garlic have that toasted flavor. They also add just a bit more raw garlic towards the end when tossing the noodles so it’s really garlicky.
What noodles do they use at Crustaceans? I’m guessing they don’t use Spaghettini?
Do they just use maggi alone/
I have tried a few recipes of this but yours is “DA BEST”!
Thanks for your recipe! ☺️
02-03-21: Hey Flo. I'm a first-timer to your channel and I must say, this recipe looks off-the-charts good and I can't wait to try it. I've got everything in my pantry, including a wok, so this girl is prepared to make this dish! Thank you for taking the time to share this recipe. I'll let you know how it turned out.
Thanks Lum family ..looking forward to this dish..Blessings on you &yours..(St George Utah)
love the casual interaction during the shooting between both of you. Well done!
I finally broke down and bought some Sesame oil, as my fried rice just didn't taste right...will never go without it again! This looks delicious!
sesame oil, garlic and ginger are all required now in my book! If you get the hot sesame oil it gives an awesome flavor hit!
Trader Joe's has a good, inexpensive one. Store it on the frig once opened for best results.
Good call! You will find many ways to use it. A little goes a long way.
Add two tablespoons of sesame oil with the water when you boil rice..it adds an incredible flavor.
What are all the ingredients that can be found in the local stores
Whenever I got to SF. My first stop is to Crustaceans... now with your recipe, I can have garlic noodles anytime here in Houston.. Now all I need is the Dungeoness Crab...😀👏🏾 thanks!!
My Mom makes the Italian version of this. Whole garlic cloves fried in olive oil and then poured over cooked pasta.
WONDERFUL!!!!! I make it too!
I made these wonderful garlic noodles for the 3rd time tonight .. I took Dude's suggestion and also made ginger/soy chicken to serve with it. Sooo delicious! I can't believe how tender the chicken becomes after marinating in that sauce. Yum!
Great and easy dish. This is a typical Chinese experiment with food of east and west. Well done.
This is my "go to" garlic noodle recipe.
Thanks Flo!
My son asked for my Pasta Carbonara dish this week. However, I'm going to try this one instead. Looks like a great dish to try.
I LOVE "Dude's" reaction and commentary. This is SO going on this week's menu! Thank you for sharing (smile).
Nice taught, hope you’re having a great day
We grew up eating this with a twist, we add alot of finely diced scallions . You can also add a raw egg in the bowl and mix in the hot noodles along with the sauce. My kids love both versions.
I just tried this recipe and it's stupendous. My whole family of 4 loves it. The other one was your roast pork which I tried a few months back. Thank you for this. In my books, it's 5 star,
For foods that cook very fast, set the instant pot time to 0 (zero); it will finish cooking as soon as it comes up to pressure and you can do a manual release.
Thanks, great tip! 😊
Why are there dislikes? Its a lovely dish with 2 lovable people. Props. Will definitely try it ❤
They're either garlic-haters, vampires, racists, or just plain trolls.
Grilled shrimp in that would be great.
Right... I gonna make that.. thank you..
Absolutely
Cook the shrimp quickly in the garlic and fat, and pull it out. Then add it at the end to reheat and flavor with the sauce. And I do use the chili flake.
Mmm, shrimp and scallops.
Thanks for this wonderful workable recipe! I added shrimps as suggested😁 and fed a tribe!
I am not a cook. We are building on our land and I am forced to cook for the team. Came across this vid and you have inspired me to branch out from my boring meat and spuds type cooking. You both are an incredible team. I'm looking forward to trying your recipes. Thankyou. Peace & Grace.
I made it for supper and added some steamed broccoli and a handful of chopped peanuts for protein. The sauce was delicious! 👍👍👍❤
My daughter and I nearly died- these were absolutely amazing! Made with vermicelli.
Bought your cookbook- the recipes are so easy and delicious. I have yet to be able to find rice wine though!
Rice Wine vinegar which would be by salad dressings, vinegars 😉
@@vae319 Duh- I have that! I thought it was minus the vinegar. Amazing I find my way back home most days 🤷🏻♀️
Chinese rice wine is not the same as rice wine vinegar, and I wouldn’t consider them interchangeable. I buy Shao Xing Chinese rice wine in oriental markets.
PPQ! Try the crispy garlic and pepper fried wings. I practically needed a 12 step program to get over that one. Thanks for mentioning the place. Foggy and cool SF, run in and get the noodles steaming away the chill. Miss that city!
Love your videos, Flo! You and Dude are so adorable. Made "your" butter garlic noodles last night and you're absolutely right, they are to die for! My hubby could not resist having a second helping. This weekend, we're doing the crispy pork belly.
Awesome! I had shrimp and scallops in the side. Your recipe was scrumptious!
Its like you are cooking inside a library....amazing recipe...gonna try it..thanks...
I made this for Valentine's dinner.. my husband loves it! He had seconds...and when I told him to save some space for dessert, it was only he stopped himself from getting a third serving..but I know, later on, he'll eat another serving for a midnight snack. Thanks for sharing. Looking forward to learning more easy recipes from you.
I will make this with shrimp, and/or mushrooms. Yom, but I have to add ginger. YUM
This dish is my go to, can't be bothered dish. It's been a staple in my house for years.
Oh my goodness. I watched this yesterday and wanted to eat the whole pot. thank you so much for sharing this video.. YUM !!
I bet any kind of veggie and or meat would compliment that side dish. So many options to try! Thanks for sharing your recipes!.
People! This recipe is just amazing! I can’t count how many times I’ve made it. I just love it!❤️❤️❤️
I am so glad I found you on RUclips. Thank you both. Shrimp will be me add-in, making it tonight!
Sounds great, hope you’re having a good day
Flo, you knocked it out of the park with this one, these are fantastic! My daughter asks for these all the time and said that she is addicted to them, which is totally not normal for her. I will be sending this recipe off with her to college ( : The only change that I made was to make a little more sauce.
Thank you so much for this i make spaghetti and Ramen very similar to this bit NEVER occurred to me to add parm along with the Asian flavors like sesame oil..delicious! My Italian Grandpa would love this!!
I just made these noodles tonight. No substitutions (although I didn’t have fish sauce and threw in some Vietnamese salad roll sauce I got from takeout a couple days ago). And it was delicious! I was skeptical about the Parmesan but after adding it in, it brought the out the flavors. We ate the whole dish and left the lamb and pork ribs behind. The “side dish” became the main attraction! Thanks so much for sharing!
I will be trying this recipe! Looks really yummy! And the comments it generated are very entertaining. Hysterical!
Made this dish for dinner, it was so delicious! Will try to do at least once a week with different types of noodles/pasta.
Thank you Flo! Stay safe and healthy.🌞🌈🍀🌹🥂
I make this for my Italian Wife, with butter, garlic, and cheese. I sometime add fresh parsley and green chives. The wife Loves mine, anything with lots of garlic.
I make this often..., but I ADD fresh parsley , and shrimp LOVE the dish !, you can also use chicken, I call it my "chicken Parma".😊
Delicious! Thank you