Garlic Noodles | Kenji's Cooking Show
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- čas přidán 12. 09. 2020
- Here’s where you can order my books: www.kenjilopezalt.com
I’d never heard of these before moving to the Bay Area, and that's because these Vietnamese-American garlic noodles were created here at Thanh Long restaurant in the outer sunset. They are frequently served with roast dungeness crab, but they work well on their own.
Here’s Thanh Long’s site: www.thanhlongsf.com/
Garlic Noodles
Serves 2-3
Ingredients:
250g (1/2 pound) dry spaghetti, or 150g (1/3 pound) fresh egg noodles
2 tablepsoons butter
12 cloves garlic, minced
15ml (1 tablespoon) oyster sauce
10ml (2 teaspoons) soy sauce or Maggi seasoning
10ml (2 teaspoons) fish sauce
30g (1 ounce) grated Parmesan or Pecorino cheese
Thinly sliced scallions (optional)
1. Cook the pasta according to package instructions in unsalted water (the sauce is very salty; if using fresh noodles, cook them at the start of step 2). Meanwhile, melt the butter in a large skillet or saucepan over medium heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Add the oyster sauce, soy sauce, and fish and stir to combine.
2. Using tongs, transfer the cooked noodles to the garlic sauce. Increase heat to high, add cheese and scallions, and stir and toss vigorously until the sauce is creamy and emulsified, about 30 seconds. If sauce looks too watery, let it keep reducing. If it looks greasy, splash some more pasta water into it and let it reemulsify. Serve immediately. - Jak na to + styl
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Hey Kenji, great stuff as usual! To clarify though, I didn't claim that osmosis is the primary mechanism here. I described the salt as an abrasive we use to break down garlic. I did, however, say that I think salt gives the illusion that the garlic has been broken down into smaller pieces than it actually has, by making the garlic wet. Certainly this is primarily due to the mechanical perforation of cell walls, but it seems clear that osmosis would also be a factor, no?
This is the geekiest discussion ever. I love it! I would agree that there needs to be more liquid in order for osmosis to occur, but once you have a certain liquidity of garlic, then certainly osmosis would occur. That would mean that the primary function of the salt would be abrasiveness and only in the latter stages once liquifaction of the garlic is achieved, osmosis occurs.
@@andreaslied7077 Certainly that makes sense. What I observe when crushing garlic with salt is that it initially breaks down, but then as it sits on the cutting board for a few minutes its appearance continues to change into something much more like a puree. I have guessed osmosis was at work there, though I suppose it could be from liquid continuing to leak out of a punctured cell? How long does it take for a cell to empty out once perforated? It's also interesting that the garlic yellows a bit in color over this time, which I imagine is the result of oxidation and/or enzymatic action.
After Ethan, when I saw he mentioned you were wrong, I knew that if I rolled down the comments I'd find your reply.
@@bralex6669 Whenever such a thing happens, people flood my mentions asking for my reply.
Ah my bad for misremembering, apologies!
Things I learned from this episode:
1. kenji has a lot of internet friends
2. Rice-a-roni is the real San Francisco treat
makes me wonder if they have some kind of platform to stay in touch, like other internet communities do with discord servers
Evan....😂
is *still* the San Francisco treat.
Im here to either like or type this comment
@@abhinavhada5854 Haha, same here.
I feel like there is some unknown event in the past where Kenji referenced a San Francisco treat but failed to acknowledge Rice-a-roni and after some quiet legal battle he is now obligated to clarify and distinguish any non-Rice-a-roni San Francisco treats from Rice-a-roni, THE San Francisco treat.
For real. I think he said that full line like four times throughout. Made me google ricearoni and found that it’s their tag line. But dang, Kenji. Thanks to you I’ll never forget that Ricearoni is THE San Francisco treat.
I believe Chef John has a video out there where he makes copycat rice-a-roni and he too takes serious precautions when mentioning their name. They must have an army of serious lawyers.
Lmao
...brought to you by Carl's Jr.
and he hasnt even made a vid on ricaroni yet 🧐
“Kenji do you take this woman to be your lawf-- “
“ Rice-a-roni is the real San Francisco treat. “
What does your name mean sir
Remember guys, rice-a-roni is the REAL San Francisco treat
i think not.
Are you keeping track of my “watch later” list, because that’s the video that auto-played after this one! That was weird.
Nope... this is the video it changed to. Smh.
I've never heard of rice a roni before until recently. It doesn't exist in the UK at all. Although you can apparently import it from those UK sites that allow you to import American food that's not normally sold here
But yeah rice a roni sounds god damn bizarre. You mix rice and little bits of spaghetti that are cut to the same sort of length as the rice? Why? Was it invented out of necessity when there was a rice shortage or something? So they had to stretch out the rice they had, so added fake rice made from pasta to it
I bet it's delicious though. You know when I get the chance to import the real Kraft mac and cheese packs to here in the UK, they're always mind blowingly good. I wish they just sold it as normal in this country so I didn't have to import it. But yeah. So I bet rice a roni is similar, makes you skeptical, but then it turns out to he delicious
He qualified that statement so many times that I think he was afraid he was going to get sued by the rice-a-roni company.
I love how he mentions the portion size for 2-3 persons but makes himself one big plate. That’s how I roll.
But did he eat the whole plate...
It's always best to cook for 2-3 at a time. That's you, future you, and future "oh god, I'm too drunk cook" you.
@@andrewhooper7603 wise words 😂
@@MattD1911 I ate tha whole plate. the whole plate.
I think that if there was something else along with the garlic noodles, like a meat or fish, then it could easily have been split in two or three plates. But yeah, I'd eat that whole plate of noodles easy haha.
Take a shot for every time he says “San Francisco treat”.
And another when he mentions his internet friends
I would be hammered in no time
another for ricearoni
I take a shot Everytime he flips the wok, I'm so waisted I can't wok 😲😲
You must want everyone to die of alcohol poisoning.
Chef John is a national treasure!
Made this today, had to stop myself from making a second portion immediately after. Definitely a dish that is greater then the sum of its parts.
Anyone who reads this, if you have the ingredients in your pantry, you *owe* it to yourself to make this for yourself.
Even better than “THE San Francisco treat”?
There's a reason why French and Italian food is so great. The simplicity. Simple ingredients, cooked in a simple way, turn out to make the most gorgeous meals. Unless you have terrible ingredients mind you
But yeah damn just watching this video I'm gonna have to go out and buy some spaghetti and garlic just to make this for dinner tonight. It sounds absolutely gorgeous. And it's such a simple dish
Last time in San Fran,was at Crustacean restaurant for the pepper crab with the side of garlic noodles...One of the finest meals of my life. Hope they are still there;kind of too a cozy place for a pandemic,though.. Will have to try this,sans the crab...sigh.
Everyone listen to Tony. I made this tonight and it's frickin delicious
@@duffman18 sauce wise this is more south east asian... kenji even mentions that he would normally do this with noodles not spaghetti
Chef John would say, “You are, after all, the Yankee Doodle of your Garlic Noodles.”
And you guessed it. A little shake of cayenne pepper.
🤣🤣🤣🤣🤣
Only if you call it macaroni.
Fooood wishes for com wiiiith
After all, you are the Steve Buscemi of your garlic spaghetti!
I’m a 16 year old teen in Pakistan and I just happened to find your video, I made these noodles and they were absolutely great. Thanks for inspiring me to cook even my family was surprised lol 🙏
Swag
@@pavelberov2593 Indeed
should've made a karahi instead
@@AzimKhan-nl8cz lol good point
Howz the josh
I love your video style so much. So real and relatable, no green screens, pimped out kitchens, just you cooking real food for your family. No wonder your channel is hugely successful. Just wanted you to know I appreciate all the time and effort you put into sharing your knowledge with us. I have purchased your books in hard copy, audible and digital versions so they can be with me wherever I go! 📚
As opposed to Joshua Weismann lmao
But, as a geezer, i find the head camera dizzying. Still better that a Production Video.
Kenji, great video! You're always putting out great content, but this one especially was a treat! Not *the* San Francisco treat, however - which we all know is Rice-a-Roni.
lol this needs more likes 💀
Not quite first.
Damn dawg.
Atta boy 😂😂
Sucks to suck
Close but no cigar
“People who live their lives in fear are destined to have uncomfortable feet”
What’s the story here?
The beauty of this dish is every single ingredient it calls for I have in my house right now.
I made this tonight and it was incredible. I am not a good cook, but Kenji is a good teacher.
BEST RECIPE! Every time I tried to make garlic noodles it felt like it was missing something. It was the fish sauce. This was genius!
Kenji giving me flashbacks to my dad walking around the house constantly going “Rice-A-Roni, the San Francisco treat”
Oh my god my dad says that all the time too haha
Shit I did that as a kid
I can't help but hear a street car *ding ding* every time I hear it.
I heard it as I read that
Did that really happen??😂😂😂
Garlic Noodles: A San Francisco treat.
Rice-a-Roni: Our lawyers will be in touch.
😂
best comment ive seen all week
i havent even seen him make a vid on ricaroni tho?! 🤔👨🍳
😂😂😂
You are mean spirited. Let the dude cook!
I think I've found a new internet chef to watch regularly and I love that he's also friends with Adam Ragusea and Chef John....omg
Oh man. Takes me back to a short-lived Vietnamese crab spot on 9th and Judah called Dragonfly where they did a garlic butter roast crab as well, but included the garlic noodles in the price. What made these noodles better than the Thanh Long version (for me) was they used the crab innards mixed together with some beaten egg to give the noodles some umami-laced heft. So, so good.
I love Kenji even more now for calling Chef John his friend and calling grams "real units"
Chef John's getting a lot of shout outs lately from CZcams chefs.
Para-social friends are real. Until it is stalking. Xo
Chef Unit
And Brad Leone
I wrote out a whole paragraph, but it sounded kind of whiney. I just want to thank you for putting these videos out. They are one of my favorite things. You've been helping me get through a relatively rough time in my life and I can't express how much I appreciate you and your content. Thanks again!
Dont be so self-conscious Keegan, you seem like a genuine dude! what more can a friend ask for
We had this in San Francisco and have been chasing it ever since, it was that good. Never seen a recipe for it, this looks awesome!
I made this for my wife after seeing this video the first time. It became her favorite way to have pasta. We have tried it with shrimp, crab, lobster and finally shitake mushrooms and bottarga... it is phenomenal ! I am so glad you made it by itself in this video, but telling us what it is most commonly served with. That fact allowed for imagination to add our favorite seafood or vegetable. My wife and I both enjoy how you combine science and cooking and explain it in a way we understand. This is (since I am not on camera) the San Francisco treat !
I feel like there are so many CZcams Chefs that use the “expert chef (way smarter than me) J Kenji Lopez-Alt” name drop that now he’s just doing his best to return favors.
I mean, I would say JKLA is the GOAT of home cooking. I can't think of a single person who has done more to advance the science of home cooking through the study of cooking in general and projects he's associated with.
@@rileywebb4178 In recent years it's probably Kenji, but historically I would say Julia Child was far more influential to the American home cook.
@@lyon9140 I would agree, except I still think that the internet and the "open-source" publishing era has pushed him to greater influence in today's zeitgeist, and that they also influenced home cooking in different ways and eras so it's not really fair to compare them. It's like comparing Bob Ross to Michaelangelo.
J. Kenji Lopez-Alt is the GOAT of cooking hands down and Food Lab and his work (serious eats) - probably the best and most informative things any chefs, at ANY LEVEL, can use - truly 🐐
And The Food Lab is THE book on cooking - hands down the best book on cooking and technique (western style) - I’ve come across and an absolute must have for any level
It's impossible to dislike something called "Garlic Noodles".
Garlic anything for that matter!
@@harrisonpowers4265 Oh, so you do not mind drinking garlic milk?
@@endarkened5153 Give me the glass sir
Especially when butter and cheese are involved.
Garlic noodles
Garlic rice
Garlic bread
You guys, I’m starting to think that combining a copious amount of garlic with any good carb is a guaranteed formula for great success.
So then...
Garlic... potatoes?
HOLY @#^$*% IT WORKS!
I just tried these for dinner tonight and they are amazing! I omitted the oyster sauce but added some chili garlic sauce for a little heat. Just delicious, thank you!!
Wow- I've made this three nights in a row now. My friends absolutely love it!! Such a quick and easy recipe with very few ingredients. By the way, Brad is an old friend of my uncles fathers brothers puppies hermit crab! Such a small world. That Hermit crab was a wizard in the kitchen, man. RIP Hermy-Doo
Chef John is everyone's friends. Unless they don't like cayenne
Or discard accumulated juices
Hey thats my favourite artist, Cayenne West
And if you don't use FRESHly ground blackpepper, you can't be his friend. Maybe an acquaintance, but not a friend.
Y’all can’t be friends if you waste the accumulated juices
🤦♀️😂🌶👍🏼
I may have learned about how to make garlic noodles, but I'm still not sure which treat is THE San Francisco treat. Could you please make sure to mention this a little more often in future videos, Kenji?
This has become one of my favorite quick and easy pasta dishes. I use a press for the garlic and like to add some dried chilis and sometimes a few shrimps.
This recipe appeared on my recommended for the first time today even though I watched it on release, and I realized that I happened to have all the ingredients, including some real parmegiano reggiano that I'd bought just two days ago. So I decided to give it a try.
And holy shit it's sooooo good, like I almost can't fathom how a recipe with this few ingredients can hit so hard. All the doubts from not seeing any protein or veggies vanished as soon as I had my first bite. The fish sauce and the cheese together just work so damn well.
Instant late night staple for me from now on. Thank you Kenji for always sharing all these amazing recipes with us!!
“Not THE San Francisco treat”
Hold on, so it's not THE San Francisco treat, do I got that right?
so what is the San Francisco treat I'm still unclear
john varghese He’s the REAL San Francisco treat!
Which is Rice-A-Roni™
Here it is czcams.com/video/W-sTiPmZoMU/video.html
Don't forget to post that Kenji sent you.
I like that you stated that you could use different sauces like Maggi. After all, you are the Amanda Peet of your San Francisco treat.
Great comment haha
Needs a Michael Scott to pop in and drop a 'treat _FROM_ San Francisco' every time he calls it a San Francisco treat.
Wow. I just read a Savuer article about the famous San Francisco treat, roasted crab with garlic noodles. Made note to try it on my next visit to the city, and saved the recipe. A few days later I trip upon this video. With no dinner plans and little motivation, I decided to try Kenji's method. I love when I have all ingredients available. I also love that Kenji uses basic supermarket ingredients. It was delicious and well received by all.
I just discovered Kenji (from a Binging with Babish guest episode), and Kenji's videos are pure class. Excellent cooking videos. They're very informative and fun to watch. Will be making some of these recipes!
But Rice a Roni is actually the real San Francisco treat
New drinking game: every time Kenji says "internet friend" or "Rice-a-Roni"
how to get alcohol poisoning 101
Thanks a lot...I woke up married in Vegas.
I knew you were going to mention Chef John when you started describing him
Really! Love that dude :)
i cant get over the fact that after all these years I'm learning this is a real thing, I've been having soysauce and parm pasta for a while and always get hella judgement
TIP: If you add baking soda to the boiling water and drop your dry spaghetti in, the chemical reaction during the cooking will turn the texture of your spaghetti to that of fresh ramen noodles.
Thank you for this!
Dude, if Chef John lives near enough to be hugged, you go hug that man. Or Elbow bump, whatever.
The man is a treasure.
He gives a shout-out to Chef John. He collabs with Brad Leone. He gives a shout-out to Adam Ragusea. Be still, my heart.
While reading your comment I almost spat Indian tea on my phone
I made this today and they are amazing! Thanks Kenji for the easy and tasty recipes ⚡️
I just made this and omg it’s so good! I added soy sauce and oyster sauce, a little salt and cayenne pepper and black pepper. I didn’t add any cheese but it was so creamy! 🥰
So when is the rice-a-roni video?
Parmesan and fish sauce: actually more Roman than we'd think! Get that garum on.
Shoutout to Tasting History!!
Exactly!
Or to DuoLingo's Latin course...
I love simple stir fried noodles and garlic and have been making this almost exact dish for years! Now I need a roasted crab to try it with. ♥️
It was a sad surprise when I moved away from SF and garlic noodles wasn't a guaranteed menu item at the Vietnamese restaurant anymore. I had no idea it was a local thing. Excited to try this recipe
"enough for 2-3 people so half a pound of spaghetti"
sure exactly the amount I always make haha I don't eat a pound by myself that would be ridiculous haha.. ha ._.
If a pound wasn't a single serving, why would it be the most common box size?
Exactly.... ......-.-
Yeah, when I cook for 3 I make a pound and a little of noodles haha
Feeds three? Feeds ME!
2.66 ounces of pasta per person does not seem excessive to my brain.
"wheres my mortar and pestle"
"shit, guess I'll just use my XXL mortar and pestle"
I made this for my family twice and they loved it both times. I used Worchestershire sauce instead of fish sauce because it's hard to come by here without making a long trip to a specialty grocer and to be quite frank Worchestershire sauce is just an English fish sauce (people have been making fish sauces for millennia, the Romans used to make one called garum).
The second time I made it I didn't have any oyster sauce, so I upped the amounts of soy and Worchestershire sauces and added a little molasses to sweeten and thicken (I also added a little hot sauce to give it a tiny bit of kick). It needed a little salt but it was still delicious and had a lot of similar flavor. If I did that again without oyster sauce I'd probably (lightly) salt the water.
love how the big dawg is just like "yo is dat food" when the other one is all giddy
Hey Kenji, I don't know if you'll ever read this, but I wanted to say thanks. I started watching your videos like 2 months ago, and I don't know why, but I was so inspired since then that I spend way more thought on what I cooked and how I cooked it. I tried to cook some of the dishes I saw in your videos, and I never had more fun cooking (33yr old dad of two here). Even my wife was impressed ;) Thank you for sparking this joy in my life.
Sparking joy? Also a marie Condo fan? Lol
Shout out to brad Leone! Miss him on Bon Appetite, hopefully he does more projects outside of BA.
What does he do since the collapse of Bon Appétit ?
@@JohnHausser BA went belly up?
@@douglawson8937 yeah BA lost a lot of their editors especially those who were POC, and they haven't posted anything in months. There's some youtube videos describing the breakdown. It's real sad
@@douglawson8937 I think Brad joined his co-workers in pledging not to do videos until the BIPOC co-workers were paid the same as him and his other white co-workers.
@@douglawson8937 No, they're doing fine, they just halted all video productions (which were under Conde Nast, separate from BA, anyways) until compensation for their poc (people of color) producers matched the compensation of the others. At least, that's what I last heard in like April or whenever that all went down.
You got to love a guy who sets his meal aside to give treats to the dogs! Proper priorities! The dish looks great. Thanks.
@Kenji , I was born and raised in the Bay Area, and lived in San Francisco for many, many years. "The San Francisco Treat" should always be Dungeness crab, with sourdough bread close behind. However, Rice A Roni is my all-time favorite guilty pleasure. I do tend to tweek it a bit in my old age.
Ok as a kid i used to put soy sauce on my spaghetti with butter and Parmesan...I feel VINDICATED
I used to have one serving with meat sauce and then go back for more noodles with just parmesan cheese. Used to drive my mom nuts. Every single time she would ask how I could eat those plain noodles like that. She wasn't much for pasta. Now I'm sitting here wondering how I ever came to try it that way in the first place. LOL
Same..
You monster lol
I do soy sauce and olive oil. Red pepper flakes. Probably siratcha. Maybe some peanut butter and rice vinegar
THE San Francisco Treat was a rarity during my childhood and boy did I feel fancy when we had it. Like I was on a cable car in the flat Midwest.
Made these tonight. I'm in a totally different country from the USA but this works and is a crowd pleaser. The flavours blend into one, the oyster sauce goes well with the cheese. It tastes sublime. Thanks kenji!
I realize that this would be creating another dish, but I would maybe garnish it with crushed peanuts and cilantro, some lime, and thinly sliced peppers. Habanero is my favorite, but maybe something green.
I dream of Thanh Long garlic noodles from thousands of miles away. I'm so happy to see the basic ingredients here! Once I taste them, my taste buds have never as satisfied with anything else I've eaten! Loved the vid.
I worked at Crustacean(same owners as Than Long, the An family) so:
A clean bus tub because your going to serve 200+ portions each dinner shift
Copious amount of already cooked chow Mein noodles
A huge jug of butter flavored liquid margarine, you know, the kind in the pumps at the movie theater(garlic noodles at Than Long and crustacean have not a trace of of real butter, or fresh garlic)
A generous amount of generic garlic powder from Sysco or any industrial restaurant supplier and a healthy amount brown sugar and again industrial pre finely grated Parmesan that’s exactly like Kraft in the green shaker except not quite as good.
Now get a giant spoon and mix this slop together in the bus tub and just leave it on the line, no need to refrigerate. As the evening’s orders come in you just grab a generous handful, yes, hand, and grab a medium size plate plop it on and let chef mike(microwave) heat it to order. Btw, their most famous dish, the garlic roasted whole crab, same deal, liquid margarine and garlic powder.
Btw, I highly doubt real butter has ever graced either establishment with it’s presence. Bon appetit! Lol
Apparently, I've had a salt box for years, but I didn't know what it was for so I used it to hold matchbooks. Now it's full of salt. Thanks Kenji.
I really really love your channel. So simple.....so transparent. Cooking has always been a passion to me, and I one day hope to have a channel to share my love of cooking much like you do. I could watch for hours. Plus garlic is my middle name!
Used the ginger grater you recommended for the garlic, made a perfect paste 👌
Hey, was wondering whether anyone knows what THE San Francisco treat would be?
Rona-Ricey.
Wait, shit!
Here is an old commercial for it.
czcams.com/video/W-sTiPmZoMU/video.html
@@JustOneAsbesto I don't know why this is so funny, but thank you anyways!
Coke. Not the drink.
Dropping NAMES today! 😂
I tried this recipe about a year ago, but I've since then heavily expanded my adventures into cooking more Asian fusion, Korean, and Vietnamese style dishes. I plan on doing this but maybe throwing in some gochujang paste and seeing how that goes, then adding to it if it doesn't seem quite right.
You were one of my big inspirations for deciding to experiment more.
I really appreciate the description of the oyster sauce label, because even writing it down I wouldn't have been able to keep track of the brand name. But the description helped me at my local Asian grocery.
"I'm not being too careful with how I cut this scallion" *proceeds to cut it 10x cleaner and finer than I can*
This is the first video of his I've seen. I am a chef by trade, and watching him in the kitchen is like watching a ballet for me. Impressive.
I love the idea of a lazy Susan in your cupboard! Makes it so easy to reach stuff that's usually forgotten in the corner.
They are very handy, except when pot tops fall off on the far end.
I’d never had garlic noodles (in my area, Crustacean is the place for this but too expensive for me) and after watching this video last night, I decided it was high time I make it.
I wish I had a mortar and pestle as I chopped and chopped the garlic quite fine but think if I had made it more paste-like, it would have been even better than how mine turned out.
I did not measure how much garlic I used. I just started peeling until I couldn’t peel no more. I had some boo-boo garlic I wanted to use up, as Kenji’s internet friend, Brad Leone, would say (a few cloves were sprouting) but I used ample fresh garlic, too. It’s a good thing I just live with my cat and we are home for a few days bc I’m sure the garlic and butter are radiating from my pores 😂
Like others, I had to stop myself from consuming all 1/2 pound of noodles made. So good, and so simple!!!
if you wanted to give it another go, you can use the back of your knife to crush the garlic into a paste. Takes a little practice but you can get it just like what a mortar would do.
@@lolzaloud especially if you mix some coarse salt into the grind
San Francisco: I get really cold at night.
Canada: hold my frozen beer eh!
I couldn’t believe how fast you were slicing the scallions, and then I remembered I was watching on 2x speed.
Saaaaame
am i the only who's bothered that he didn't wash those first?
Upon rewatching this video so I can actually make this dish, I noticed that I coincidentally bought the same fish sauce and oyster sauce on separate occasions as the ones he's using in this video. Cool!
Sure, the Rice-a-roni bit is great. But I laughed the hardest at "the ones that Brad and I are building will not be broken"
Gotta say, for those of us living in apartments with electric cooktops, a widely flat-bottomed wok isn't a con. If someone is already compromising on wok style to accomodate a Western range and using a harder to control electric top, at least having a wok that matches the electric top's footprint seems like a pro to me.
Amen. Using a rounded bottom on those tiny flat ranges feels intimidating as Hell lmao
"the ones that Brad and I make will not be broken" lol excellent
I'm wondering what ever happened to salt shakers?
I got a fancy startup job a few years back. They flew me out to soma and put me up in a fancy apartment. All my INTERNET BUDDIES in the bay said "You gotta get to Thanh Long. We're going to go eat some crab." I rolled up, we got a table, and I was blasted in the skull by the best crab - and the best garlic noodles - that i'd ever had in my life. After that, we bopped down to the coast and I got to smell the Pacific Ocean salt air and watch the lights of the ships off the coast for the first time in my life.
I'll never lose that memory for the rest of my life. I'm going to make this to try to remember the happy times.
And yes, dear god, why does SF get so cold after the sun goes down? I'm from the Michigan UP and i've never been so chilled as when I was out and about in SF after 10pm.
I had this dish for the first time at a street food stall yesterday and haven't been able to stop thinking about it, so ridiculously good
Kinda wish you had mentioned Rice-A-Roni, which I've always considered The San Francisco Treat... Great video though, thank you!
Umm. he mentioned it a minimum of twice,at the very beginning.
It is THEE san fran treat
Kenji... ive been watching you for a year now with videos here and there... and this is the first time I found out you're living in the Bay Area in the Sunset. when you talked about Thanh Long and all those things, I got somewhat emotional because it's the food I grew up on. but also for you to say outer sunset, not just sunset or San Francisco. really made this video much more of a personal feel for those who know these things. Will be trying to make this tonight!
Everything looks so good. Your so casual with ingredients, it feels like something I can do. Gonna itr
I'm stoked to hear you and Brad are doing a collab!! You guys are my favorite!
I've seen several other vids on this dish by other chefs, but I must admit that this is my favorite vid. Much simpler & straight to the point. NO silliness, EXACTLY as I prefer, since I'm not that good of cook. But this is much MORE my style. Many thanks.
So, do flat-bottom woks make the wokkin' world go round?
Nice
I was thinking it's a long way to the top if you wanna wok and roll. But I like your style.keep on caramelizing.
Love this recipe. I always eat this when I feel a cold coming on, so I double the garlic and add some ginger and serranos. I also add sautéed mushrooms, a dash of sesame oil, and top with black sesame seeds and red pepper flakes because it looks pretty c:
Thank you -- I have some mushrooms I need to use and didn't think of your solution! And your additions sound delicious!!!
Kenji.....you are incredible, this recipe is absurd, one of the best things I've ever eaten. I'm in tears.
Calm down
Hey Kenji thank you for showing me how to cook. I appreciate the non-filtered, non-commercialized view into the world of a true chef.
"any sort of umami"
*looks at bag of msg powder*
Love me some M.S.G.
Yep.
Oyster sauce already has a lot of MSG in it.
@@alexanderfreeman3406 you can never have enough MSG
Made this; it took like ten minutes, cost me about $1-2 for the 1 portion I made, used ENTIRELY ingredients I always have on hand, and was yummy. Good recipe.
Made this for dinner tonight and the flavors are spot on! So good! Gonna top it with pan fried scallops next round!
It's quite important to remember that this is "A" San Francisco treat, not "THE" San Francisco treat, which obviously is Rice-A-Roni.
That being said, now I'm hungry after watching this!
Pro tip: if you can’t make fresh flour noodles (not semolina), grab the “shanghai style soup stir fry noodles” from asian grocer; the best part of this dish is the crisp umami on the outside each chewy noodle, something entirely missing when using dry spaghetti
You can also get some of this effect by adding a smidge baking soda when boiling standard spaghetti
David Goeller and boiling the dry pasta extra longer, thoroughly draining them before toasting their exteriors in the garlic butter
Qwerty that starch that coats the outside of each noodle dehydrates and toasts in the butter, fish sauce, soy sauce, and the essential oils of the garlic
What is “crisp umami?” I know both those words but cannot fathom how they work together, or how either applies to the exterior of a noodle.
J. Kenji López-Alt referring to those starches on the exteriors of the noodles that toast in the soy and fish sauce solids as well as the butter and garlic essential oils; the major texture I expect is chewy, but there’s a little crispy from the toast each noodle gets
I worked at Crustacean(same owners as Than Long, the An family) so:
A clean bus tub because your going to serve 200+ portions each dinner shift
Copious amount of already cooked chow Mein noodles
A huge jug of butter flavored liquid margarine, you know, the kind in the pumps at the movie theater(garlic noodles at Than Long and crustacean have not a trace of of real butter, or fresh garlic)
A generous amount of generic garlic powder from Sysco or any industrial restaurant supplier and a healthy amount brown sugar and again industrial pre finely grated Parmesan that’s exactly like Kraft in the green shaker except not quite as good.
Now get a giant spoon and mix this slop together in the bus tub and just leave it on the line, no need to refrigerate. As the evening’s orders come in you just grab a generous handful, yes, hand, and grab a medium size plate plop it on and let chef mike(microwave) heat it to order. Btw, their most famous dish, the garlic roasted whole crab, same deal, liquid margarine and garlic powder.
Btw, I highly doubt real butter has ever graced either establishment with it’s presence. Bon appetit! Lol
Never heard of this dish before, and I live in the Bay Area. I have all the ingredients listed, so this is what we’ll be having for dinner tonite for sure. Can’t wait to try it. Ty!
Love how you differentiated the two Lee Kum Kee sauces by the panda!
Kenji putting Adam on blast what a savage
360 no scoped, get rekt kid nothing personnel #savage
I never salt pasta water for that reason. Salt the sauce to taste and you won't have to guess how salty the combination of the two will be.
My dad has The Food Lab, and you should see him with it when he shows it to guests, he holds it like the bible.