Spicy Garlic Potato Noodles
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Date: 2022-01-05
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Comments and reviews: 9
maserin1
Hey Chef, I had to go gluten free about a year ago so I really appreciate videos like this! While you're on a gluten free kick, I've got a food wish: Ricciarelli cookies. They hail from Siena in Italy and they're made from an almond flour base with hints of vanilla and orange. I think they're the most delicious cookie on the planet and I'd love to see your version of them!
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Hey Chef, I had to go gluten free about a year ago so I really appreciate videos like this! While you're on a gluten free kick, I've got a food wish: Ricciarelli cookies. They hail from Siena in Italy and they're made from an almond flour base with hints of vanilla and orange. I think they're the most delicious cookie on the planet and I'd love to see your version of them!
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moogie1954
I'm going to try this for my son! He is lactose and egg intolerant so I'm always looking for new ways to cook something he can eat. I had to stop making homemade pasta since I use eggs in the recipe, now I can try out potato starch noodles!
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I'm going to try this for my son! He is lactose and egg intolerant so I'm always looking for new ways to cook something he can eat. I had to stop making homemade pasta since I use eggs in the recipe, now I can try out potato starch noodles!
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with
My dad has been doing gluten-free for his health for a couple years now and he is telling me that he wants to eat some fulfilling noodles. This recipe seems to be a perfect solution! Would love to try cooking it for him! Thank you for the recipe!
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My dad has been doing gluten-free for his health for a couple years now and he is telling me that he wants to eat some fulfilling noodles. This recipe seems to be a perfect solution! Would love to try cooking it for him! Thank you for the recipe!
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Alex
Excellent job chef john. watching you could sort of gives me the vibe of this being a riff of a popular Xi'an noodle dish that I think others will notice too. I'm feeling this is your riff on liangpi. if anyone else feels so too
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Excellent job chef john. watching you could sort of gives me the vibe of this being a riff of a popular Xi'an noodle dish that I think others will notice too. I'm feeling this is your riff on liangpi. if anyone else feels so too
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Lou-Mae
Just a note regarding this being gluten-free, that you'd have to look specifically for gluten-free versions of oyster sauce and soy sauce, as both typically contain gluten.
That said, I'm definitely going to try this. :)
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Just a note regarding this being gluten-free, that you'd have to look specifically for gluten-free versions of oyster sauce and soy sauce, as both typically contain gluten.
That said, I'm definitely going to try this. :)
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Oddzilla
Will have to try this for my daughter. She was diagnosed celiac a couple of years ago and we've always had a hard time finding noodles that she likes, especially ramen. She was a big time ramen eater. Thank you!
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Will have to try this for my daughter. She was diagnosed celiac a couple of years ago and we've always had a hard time finding noodles that she likes, especially ramen. She was a big time ramen eater. Thank you!
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elisancon
I recently had sweet potato noodles in japchae and they were delicious! They looked semi-transparent, though. You could also sub in gochujang instead of the ketchup and sriracha (there are gluten free brands.
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I recently had sweet potato noodles in japchae and they were delicious! They looked semi-transparent, though. You could also sub in gochujang instead of the ketchup and sriracha (there are gluten free brands.
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bridgiemon
Hi Chef John! My food wish is the chocolate Kahlua cinnamon gelato from the Sardine Factory restaurant in Monterey Bay. I dream of it. Can you kindly consider creating it? Thank you, and happy new year: )
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Hi Chef John! My food wish is the chocolate Kahlua cinnamon gelato from the Sardine Factory restaurant in Monterey Bay. I dream of it. Can you kindly consider creating it? Thank you, and happy new year: )
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Iryan
Is there any significant difference between potato starch and corn starch? If it is really just the starch, you would think the source of the starch would not noticeably affect the taste or texture, would it?
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Is there any significant difference between potato starch and corn starch? If it is really just the starch, you would think the source of the starch would not noticeably affect the taste or texture, would it?
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