Throw Away Your Ramen And Make This Instead
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- čas přidán 15. 05. 2024
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Chili Garlic Noodles Recipe:
8 oz dried noodles of choice
8 garlic cloves sliced or minced
1 tbsp minced ginger
4 spring onions sliced
1/4 cup avocado oil
2 tbsp gochugaru (korean chili flakes)
2 tsp dried red chili flakes
2 tsp toasted sesame seeds
2 tbsp dark soy sauce
1 tbsp light soy sauce
2 tsp white sugar
2 tsp Shaoxing wine
2 tsp black vinegar
1/2 tsp msg (optional)
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You said it took 15 minutes but your video is only 8 min 45 seconds long. This isnt adding up mathmatically
Have you ever not beaten up your poor fridge?
How's it going dude ?
MUSIC SLAPPS 🎶🎇
The one piece of equipment I want to know about you doing have listed... Your portable gas burner stove top?????
Gonna need a copy of that veg prep music for all my prepping going forward.
Hello I'm Kevin. Thank you for shouting me out.
You got it Kevin
Agreed!
Hi Kevin
@@everia_games Your message of 'Hi Kevin' had a 'Translate to English' button underneath it so I clicked it and it translated into 'Hi Kevin'
Sonny, I'm a fan, and you've never let me down cooking wise. I'm glad for your success, you deserve it.
Don't get too wrapped up in production. The side camera was weird and you looked like you felt awkward, you should, it's weird. Keep it simple man, that's why people watch. Many a CZcamsr has been taken out by over-production. Many a band too.
Definitely going to try this recipe, punch you blender for me, mine's cut me twice.
I'm so glad this is the first comment I see, I had the same reaction and was going to comment as well. It just felt really out of place, this video wasn't quite what I wanted.
I have to agree. was going to make a similar comment. I preferred the simpler front-camera view. I fell in love with the channel because of the recipes and Sony's explinations. Not the funky side camera.
Sonny -- HUGE HUGE fan. Giant fan. From the very start. (I wear a black t-shirt from you with a "LETS GO" on the front.)
You are one of the very few youtube chefs I actually agree with on basically everything, trust, and love.
What makes you great is the simplicity and genuineness of you. Stay FRONT FACING. You do not need the side camera. It's a distraction.
We love you looking straight at us, being REAL, being funny, being natural and legit, having fun with Marcus, beating up the fridge, reminding us that there is NO TIME TO WASTE and so let's go, and making sure we all know you love us. That's it. You have the perfect recipe. Don't overproduce.
heard that, we'll get rid of the side camera, although I already have a couple videos filmed with it so you'll have to bear with me for a bit
Agreed. Wasn't sure how to leave it in the comments but this was well done. Great recipe as always.
OMG I just made this recipe. WOW! I didn't know how easy it was to make such FLAVORFUL quick ramen. My goodness, man, this was SO delicious and fulfilling. I used mirin, rice vinegar, powdered ginger, and basic chili powder and this was such an explosion of awesome. I went to get some fettuccini in the pantry and discovered that we had rice noodles, so I used them. Man, you've made my day with this. So simple and powerfully delicious. Thanks!
I am so proud of myself for having every single one of these ingredients on hand in my pantry.
yes! Living in Houston or Austin you can get any Asian ingredients and more. I see videos of people freaking out over things I always have in my pantry or fridge.
@@delicate_genius People who freak out over not being able to get some ingredient(s) are people who think they need to follow a recipe "to the letter", and who are unable to understand that a recipe can be tweaked (i.e., the recipe calls for ground beef, but you're on a budget and ground beef is more expensive than ground turkey). Most recipes you find online are what people, to borrow a musical term, "riffed" off of. TL;DR, they are not creative.
I appreciate the encouragement because I've not been able to find black vinegar in person despite wanting to; finding yourself cooking without the listed ingredients can feel pressing at times but the reassurance of being involved without being perfectly accurate is such a benefit to those who don't have the experience as beginners
No lie, that Duracell produce legit looks like it can be very useful and I'm sure many of us have not heard of it so it's literally the perfect ad lol. Of course price ultimately matters but still, the first ad I have seen on YT that is something New & USEFUL to me.
If you use Mirin instead of Shiaoxing wine I would half the sugar. Mirin is very sweet while Shoaxing is generally salted. A better substitute would be a dry Sherry though.
Why not both? Half mirin, half shaoxing.
@@andy56duky The whole point is using one or the other as a substitute in the general recipe for those who can't find one or the other...if you have both why do you care, do what you want lmao, what an irrelevant comment
Production quality has seriously been amped up here! Love to see it. That said, the turning to the side and cutting cameras every four seconds is a wee bit distracting. Just my opinion though and will always love your stuff!
These should be in your pantry. Gochugaru, Chinese black vinegar, light and dark soy sauce and shiaoxing wine are all incredibly versatile and delicious.
Also add to the grocery list sriracha, Sambal Oelek Chili Paste, and chili garlic sauce.
Substitutes:
Shiaoxing: Dry Sherry, Sake
Chinese black vinegar: cheap balsamic vinegar
Hey the Korean couple, Aaron and Claire had this recipe on their channel. They even call it 15 minute Chili Garlic Noodles lol must be good if everyone is making it 😊 I dont know why I haven't tried it yet. I'm a noodle junky 😆
Note for the lil' dudes who're just learning to cook: if you can't find black vinegar, you absolutely can substitute a **good** red wine vinegar. The two taste almost the same. Also, a good Sherry wine *(not cooking sherry)* can be substituted for Shaoxing wine.
Sonny, your videos have made a huge difference in my life as of late. Please keep the content coming! I especially love the emphasis on techniques & little tips while cooking. They make a huge difference.
Also, the new production format is phenomenal. The new camera angles, lighting, and the darker cabinets add nice touches to the videos.
PS - My wife and I have been dying for more quick and simple recipes because we’ve both been working a ton lately!
I hate the side angle…
Hey you cooking god, thanksgiving for the idea! I am a fan of making food with whatever is in my house and I improvised this noodle recipe and it turned out super delish-ous! Thanks for your time and awesome contributions to my screens since April 2020!!👌🏽🍜
Give Marcus a raise cuz that intro was 🔥
Clicked 'Like' as soon as you said quit gatekeeping recipes: let people cook! Love your vids, son.
Marcus getting good with hitting those different camera angles when you move your head 😂
im fkin using spaghetti then
YEAH!!!
do it, no balls
Farfalle if you’re a real man
Who cares as long as it's some form of carbs lol...use rice if you want, hell you're the one who's going to eat it, who else is going to gaf?
Nice video! I like the addition of the side camera, but I would want to see it use more intentionally.
If you had a quick tip, or substitution for a dish, I feel like that might be a great time to use the angled camera. (For a change of perspective!)
Fantastic. Everyone who likes any stir dry should take a trip to local Asian market and stock up on those sauce ingredients - pantry staples. And the best noodles now: Trader Joe's Thai Wheat noodles, precooked and individually portioned and shelf stable. Really good.
you do this all the time, but I *LOVE that you talk about how to use, or not use, certain ingredients! For people like me, it's really encouraging and inspiring!
This looks so good, and I love how you give substitutions for the ingredients!
I know some do not like the multi-camera work or the EPIC pre-roll of the veg cutting, I LOVED them both. Change is hard for people! Keep up the epic work, great recipe. On your last chili Sauce recipe you had Szechuan and cinnamon stick as well, is that still the go-to recipe for your chili sauce? TIA!
This looks amazing. I'm one of the weirdos that actually has all of those items in my pantry. There is an oriental grocery store in Austin, Hana World Market, that I love to shop at. You need to check it out if you have not since you have transplanted to this area. They have an amazing food court with a nice Korean restaurant and a Ramen/Mexican fusion place as well. Both are really good.
Y'alls humor makes this the best channel on CZcams!!
Just made the long version. It hasn't cooled down yet and my daughter has used it as the base for her dipping sauce with wontons. Yummm
Love the video - not convinced with the cut to the side camera bits though.
You’re the best, Sonny. Thank you for recipes and content. The book is outstanding!
OMG
Found the same wheat noodles and tried out the recipe.
My new go to noodle sauce!!!❤❤❤
Your videos, advice and recipes are simply awesome. 👏 👏 👏
Hi. I was looking for Butter chicken to cook for my grand daughters birthday and I stumbled upon you. Wonder. Thank you so much. I have watched a few of your videos now and I have a question. What chili pepper can I use (has nothing to do with Butter chicken) that isn't so hot, or spicy that won't melt my face off??? I love some red pepper flakes in my mac & cheese, and I also use a can of chilies. NOT Rotel. Even the mild was to spicy for my beloved hubby and myself. I am sure that once I get some rest, it's 4:16 am for me now and I can't think of my other questions. Nite...
These noodles are delicious (I used rice noodles)! I made it per the recipe. For those who may be spice sensitive, the Gochugaru I used (Boise Salt Co.) was not mild....more along the heat level of Sriracha. To me, Sriracha is not hot but to many peeps that I know, it pushes the boundary of their heat level comfort. If you are unsure, just use the Gochugaru for the recipe.
I’m Kevin! I had a blast with you guys, too!!! Keep up the great work, praying for you guys (and the channel just keeps getting better (good job Marcus))! Hahaha!
I am a Kevin! Thanks for the shoutout brother ❤ glad I clicked on this one today 😂
Love this. Especially the end.
Cooking with yall would be a blast.
Yum yum I'm springing this on my family tonight it looks super good
Another great video and recipe! Always entertaining!
Amazing video, from start to end. Sponsor, humor... Great
Love the production value on your new videos. Good job!
Great point at the start about not letting missing ingredients stop you. Most ingredients are usually to obtain optimal flavor but if something taste 90% or 95% of what it should, it's still very good! Of course chili flakes are must because it's CHILI garlic noodles but it doesn't have to be the exact chili flakes a recipe calls out.
Looks soooo good! Loved the veggie montage!
Uuuuuuuuuuuiimmmmmm.,............ You should make that dish live and Marcus needs to eat like you did.
Winning!😊
One of a few chefs I always turn to, loving the new lives and cameras. Keep it up
A tiny bit of a good white wine would be a substitute for the Chinese wine or white balsamic vinegar if you don’t like or have wine. The black Chinese vinegar could be substituted with regular balsamic vinegar or Worcester sauce.
Crazy Iv been subbed sense sense 100k. Love seeing the channel doing well brothers!
YES to the production! It looks great, you all did a good job and of course, the food 🤤.
Love the montage, keep up the great work boys, this channel is gonna explode!
Love the prep 🎉
The heavy-metal during the fridge beatdown was -fitting-. :) Trying this one tomorrow!
No way, I'm Kevin. That's awesome and put a smile on my face.
You both are so goofy, its great. Could you do a pulled pork masterclass.
I'm coming back to this one:) Looks great!!
Not only do I have all of the ingredients, but I put MSG in every single thing I cook. That shit elevates EVERYTHING!
😭 This is the first time I seen Sonny's video and Sergeant Gilbert did NOT report for duty!!! We love you Sarge 🫡
Yo, that duracell is jawn is next level! Never even knew it was a thing. Oh, and Gochugara is my new jam! OUT!
The advice I have is if you plan on cooking Asian/Chinese food on a regular basis, it is ABSOLUTELY worth it to buy the special sauces required to make “authentic” Asian food. Not because it will make it more “authentic” but because the flavors it produces are amazing.
Most CZcams cooks make Chili garlic noodles by pouring hot oil over the Aeromatics. I tried it once Like this this and IT was shit. Then i tweaked it more into a version like yours. And was really Happy about it.
I like crushed Peanuts with it, gives a nice crunch and good taste.
The veg chop sequence was really good.
Love the new style of video! 🤘🏼💜
Well, I for one am a fan of the side camera- nothing awkward here, top-notch production. Thanks.
Great video as always 👍thank you. Where did you get that knife?
Same... where the knife come from?
Marcus, good call
I see we don't like the side camera, I shall smash it to pieces for you
Have the fridge destroyed it!
Holy crap, dude, new viewer here, but you seem so sweet! Don’t feel discouraged, you’re doing great!
Thx for the idea and your effort💪
Literally just brought everything to make this can't wait to try it
Some ground pork with szechuan peppercorns would be great in that.
Def getting added to the cooking repertoire
When Gochugaru goes Super Saiyan, his power level is over 9000!
If you can't get Shaoxing/Shaosing wine in your area, marsala wine or sherry is a good flavor substitute but use about half the amount because they more robust. Mirin is a poor substitute for Shaoxing.
You aced it again!!!
Very cool cuts and shorts! Glad to see Marcus finally doing some work! ;)
There’s a type of pasta called mafalde, mafaldine, reginette or reginelle (it’s the same pasta, it’s just that sometimes different brands use different names for the same thing, no idea why…) that looks very similar to that first noodle you used. Maybe it’s a bit easier to find
The dish looks really good. But I really love your 'chuck work outside in a battle with the old stove or whatever that was. Thanks for this recipe. Looks relatively easy, and I'm glad you said it's okay to substitute or leaving certain ingredients out. I'm not much of a cook but tend to step off the reservation a little. I cook for myself so if I like it, I guess it's almost a success. Thanks again.
P.S.
Please don't freak out about certain peoples commentary on the video shoot. If I were you, the next one I'd shoot with Super 8, simple editing & then transfer to digital to sync up your sound. In fact don't sync up the sound. Turn it totally arvant guard. Oh.....was that rant out loud? Sorry........
Gettin fancy with all the new camera angles.
some cabbage or kale would slap in this as well. The MSG isn't optional. It's the best part
Pelican noods for the win!
First time watcher. Yum. Thanks for the sub advice! 😊
It's so cool to see how this channel has grown and matured throught the last few years
That Made In knife looks so nice.
Looks delicious
Damn, dude, that looks _delicious!_ I'm definitely trying this.
Great recipe as always, I’ll be making this with beef on Sunday. What’s your best recipe for French toast, I’ve just had a spicy version with a splash of Tabasco and it was 🔥👍🏽🇬🇧🙏🏽
That veg prep montage was SIIIIICK.
I dead lmao. The switch of cameras and he didn’t look at the new angle
That dude can cook
#TDCC
That veg prep cut is fire!
I made this just Tuesday. No light/dark soy sauce. I use oyster instead. My noodles didn't hold the sauce well, but I'm trying again soon.
bro i fucking LOVED the veg prep segment, that shit is 🔥 bro
Thanks for the shout out at the end of the video
Sonny and Team, again, another 'Bang' recipe & great post.
I'd be so tempted to stir in a spoon of creamy peanut butter. Opps.
Do your own Cooking and Kind regards to all.
Ok the pelican thing killed me.😂
Mate, you’ve got it going on.
Overtaken Chef John (who, I still love btw).
Made this tonight and it was proper epic!!
"The Dude" went full gulper from Fallout.... good recipe
I Love That Dude Can Cook Videos 🐉🐉
Throw some crushed peanuts on there!!! It would fire
Making these this week
For you, that has never seen a pelican eat, this dude can imitate a pelican perfectly. That was awesome.
Not a fan of the side, its adding more cuts and making the transition seamless is too much work for what it's worth.
It’s kind of distracting, I like the focus of the normal shot. The bald cam is better than the side cam
That camera change isn't great. I agree. The head on normal view with the table and then the slight zoom is the way to go.
Spice up the sauce, not the editing.
Yeah the auto focusing at 1:50 was very distracting
motion sickness commence