How to Make Authentic Garlic Noodles, Straight from San Francisco | Flavor Forward
For a quick and delicious meal that shows the versatility of a single ingredient, try this take on San Francisco-style garlic noodles. Lan Lam and Nik Sharma discuss the best ways to get the full flavor range of garlic, by blooming garlic powder, sautéing garlic in oil, and even adding it raw for a final, pungent punch. Lan shares the history of this Vietnamese-American dish and how it’s been updated to include nods to Italian-style cooking, while Nik gives tips on what to look for when buying a fresh garlic bulb.
San Francisco-Style Garlic Noodles Recipe:
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This is insanely easy to construct. Butter, quality pasta, good garlic, sea salt, green onion, red pepper flakes.
Black garlic looks rotten and nasty
This guy said “enzymes “ more than anyone I’ve ever heard.
I always rub my wet fingers against the sides of my stainless steel sink to take away the smell after handling garlic. Science can be so bewildering, yet fun.
Rice-a-Roni was a one off at family table, and only for 2 bites..
It was bland and tasteless.
Processed food was not on the table.
Couple more one offs were
Margarine
Kraft Mac n cheese
Cool Whip
All no tast and chemicals..
The jar trick works on eggs too
If you want to make this at home, you have to drop a deuce in the middle of the floor, so your family has to step over it on their way to the table. Ahhhh….the fresh aroma of San Francisco.
Any stainless spoon will work
I feel like I see a lot of variations of this recipe use sesame oil, but the use of the Maggi really drives the identity of the dish in the right direction. Super cool!
you can rub your garlic hands inside your stainless steel sink, it also gives your stainless steel sink a quick little rub down double job
Very special dish! I taste this with my eyes watching this episode
Such a pleasure to watch the chemistry between these two talented chef's. Love Lan for her amazing ability to communicate insightfully while being so real and genuine. I am hopeful to see more collaborations with these two.
Excellent video…collaborative, informative, instructional,and FUN!👏🏻
Yum!!
Can’t wait to make this
You both JUST found out about stainless steel TODAY?!? And you’ve been “trained”?!? AND you don’t know how to pronounce, “Maggi”?!? Sooooo many questions now…including where this “training“ took place. I would want a refund. 😱
Just a quick FYI – Maggi was originally made with fermented lovage – if you have M. Kamman's cookbook "Savoie," she mentions the seasoning in there and says lovage was called maggikraut.
I'm an accomplished home cook and have been at it for over 30 years, I live amongst many immigrant communities in a large city, collect recipes of all diverse origins, and shop at ethnic markets. I have not heard of Maggi until now! There is so much to learn in this world. ❤
Have you tried this recipe with roasted garlic? It's a wonderful variation, more depth.
Our (viet) family in the US also pronounces Maggi the way Lan does – as a kid I loved a splash of this on white rice with a bit of butter 😋
Lan Lam is the best in the business. I learn something new every time I watch her cook.
Never knew about blooming garlic powder, that is a huge takeaway for me! Thanks!
What was the name of the cooking sauce she used? I didn't catch it
Thank you for the content. Here’s the best description I’ve seen of water boiling stages.
Shrimp Eyes: Tiny first bubbles, about 155–175°F
Crab Eyes: Slightly larger bubbles forming streams, about 175–180°F.
Fish Eyes: Larger bubbles the size of fish eyes, about 180–195°F.
Rope of Pearls: Steady streams of bubbles rushing to the top, about 195–205°F.
These guys are great and Nik's shirt has magical properties
I love the woman's voice. So soothing and calming to the ear. She's got this presence about her, too.
Me gusta
I hate the brand of garlic press that I have. I never use it because too much garlic stays in the press.
You can also rub your fingers on a stainless steel sink to remove the garlic odor
Genialllll
Please increase treble in your videos to improve clarity. The voices come out too soft.
12 minutes of talking about garlic, 6 minute of cooking.
So were you just showing the garlic powder as a substitute for fresh garlic but not actually used in the recipe, correct? Please tell me you didn't use both fresh and dried garlic, or did you? – just curious thank you 🙏 for your response
Garlic noodles is my grandson’s favorite dish (he’s 5). I’ve making it for him for the last 3 years! I can always improve my recipe😅
My GF and I agree that Nik is so very sweet.
I've been trying to recreate these at home for YEARS and always failed. Finally, a recipe that ACTUALLY works! Thank you, ATK! 🙏
Maggy=Lovage.
"cook in the kitchen" why use fewer words when you can use more