Kenji's Vietnamese American Garlic Noodles... With 20 Cloves of Garlic | NYT Cooking
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Published 2024-02-16
These noodles, adapted from the cookbook "The Wok" by J. Kenji López-Alt, and based on the noodle dish originally created and served by Helene An at San Francisco’s Thanh Long restaurant, are simple and delicious on their own, but that doesn’t mean you can’t fancy them up a bit. They go very well with seafood, and some raw, shell-on shrimp stir-fried along with the garlic right from the start would be an excellent addition.
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All Comments (21)
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I get that the NYT wants people to subscribe to their cooking but if you're going to publish a video how about putting the recipe in the description or at least saying the amounts of each ingredient? I'm a subscriber so here you go: Yield: 4 servings 4 tablespoons unsalted butter 20 medium garlic cloves, minced or smashed in a mortar and pestle 4 teaspoons oyster sauce 2 teaspoons light soy sauce or shoyu 2 teaspoons fish sauce 1 pound dry spaghetti 1 ounce grated Parmesan or Pecorino Romano (heaping ¼ cup) A small handful of thinly sliced scallions (optional)
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Ah garlic noodles, a true san francisco treat. Not THE san francisco treat, which is Rice-a-Roni®
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There's no videos I click on my feed faster than when I see a recipe from Kenji.
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I love how Kenji narrates his cooking, cuz I can ACTUALLY IMAGINE what's happening between the pan, ingredients, water, how it reacts together.
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I'm surprised he didn't say his line, "it's not "the" San Francisco treat, but it's a San Francisco treat"
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I've been making this all the time ever since I saw it on Kenji's channel. I make it with shrimp, and my whole family loves it.
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You can always tell when someone spent years in a busy commercial kitchen. SO FAST!! No screwing around. MOVE MOVE MOVE! (gonna' make this soon)
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As a vietnamese-american, this story resonates with me! I always throw fish sauce or chicken bullion as my secret ingredient to give dishes that extra zing its missing.
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I see 20 cloves of garlic, I click.
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Love the tip about the super starchy pasta water going on for hours in a restaurant, that's the secret to the perfect Fettucine Alfredo :) Kenji is the best teacher, loved this video, thank you!
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It's weird not seeing the recipes from Kenji's point of view! He is so great.
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Kenji drops so many good cooking technique gems to elevate your game.
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I love Chef Kenji, there's so much honesty to who they are and it shows in the food. More plssss
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I appreciate the fact that he does not skimp on the garlic. I've had this dish at a few places around the Bay, and some skimp a bit on the garlic. Definitely not here for a watered down garlic noodle!
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preparing garlic in a mortar and pestle is the excuse I needed to finally but a set. Thank you.
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It is interesting to recognise Kenji is adjusted to showing his audience his food from an above perspective and isnt usually required to tilt the plate like he does in the intro, leading him to nearly spill it.
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i will now start making godzilla noises when I use a mortar and pestle
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JKLA has brought the magic of science to the NYT Cooking Team. Along with that team-wide love of a first bite and a brilliant smile. Well done, NYT.
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Fun fact: Elvis Costello wrote the song allicin because of his love of garlic
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I have your cookbook and have been planning on trying this but now that you've done this video, I don't think I can wait any longer!
