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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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Can you used minced garlic instead?
i first learned this recipe from chef john. two chefs i really like, john and kenji
Marion would approve. Vincenzo and all of Italy not so much. XD
It’s a San Francisco treat!
Isn’t this “the” San Francisco treat ?
Most punchable faces on YouTube lol
Kenji drops so many good cooking technique gems to elevate your game.
I add masago to my garlic noodles when I have it, too. Nice to be validated by someone like Kenji.
wack.
If it isn't Kenji I don't want it
First time I've seen one of your videos, but definitely won't be the last I view. Great presentation style, ideas well explained and easy to follow. Can't ask for more than that!
mid
Kenji is legit a national treasure.
daddy. also, looks like a great fusion recipe but would try without roe
Great recipe. Most people (at least east asians) would already have these ingredients at home
Looks amazing. I'll be trying this one.
I've found a microplane to be the absolute easiest way to get a bunch of garlic cloves "crushed".
Stick to German food 😂😂😂
It's weird not seeing the recipes from Kenji's point of view! He is so great.
Garlic is also an emulsifier so you can skip awkwardly cooking your pasta in the small pan. It will emulsify just fine with "dilute" pasta water
켄지 아저씨 말이 너무 빠르네요 ㅠㅠ
Really annoying that recipe isn't available!!!!
Nice job!
Looking forward to a new video from Vaughn.
WhyYouLookDiffrent
Whoa he loss some weight
NYT Cooking rocks, from Grand Ledge, Michigan!
SNAZZY HAIRCUT, KLA!
Wondering why he held the pestle upside-down this time. When he did the mayo marinade video, he held it the normal way up.
You should add 1/4 teaspoon of sugar. Trust me 😊
It was the Godzilla garlic reference for me
Kenji is why I pay for the New York Times.
why did nyt title it vietnamese if kenji literally said its not vietnamese but vietnamese american….
This dish is genius! It’s an umami bomb! Love how they substituted anchovies with oyster sauce.
This isn't vietnamese, it's Italian/asian fusion garlic noodles
Big ups to the sound person cutting the chewing. I love Kenji's cooking, but I have a thing about the chewing sounds.
Kenji is looking trim!
Can't wait to make this dish
All me and my homies love Kenji.
Algorithm