Garlic Noodles
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Date: 2019-07-25
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Comments and reviews: 10
Dennis Weiss
I cooked this up last sunday, when my supply on fresh groceries was very limited, but I had all the sauces at hand (in europe most of the shops are closed on sunday) and if was so simple, yet sooo good. There is something special and pure about this easy recipes that just have a few basic stuff thrown together and seem too unsophisticated to be worth of mentioning, but I really had to lick my plate clean, because I got no noodles left: D Top notch easy dish 11/10, would garlic again. (oh, and I recon you replace the original Maggie sauce with the Worcestershire one, right? I will try that one next time I cook this up)
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I cooked this up last sunday, when my supply on fresh groceries was very limited, but I had all the sauces at hand (in europe most of the shops are closed on sunday) and if was so simple, yet sooo good. There is something special and pure about this easy recipes that just have a few basic stuff thrown together and seem too unsophisticated to be worth of mentioning, but I really had to lick my plate clean, because I got no noodles left: D Top notch easy dish 11/10, would garlic again. (oh, and I recon you replace the original Maggie sauce with the Worcestershire one, right? I will try that one next time I cook this up)
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holiday671
Just made it for the second time. I cut back on the soy sauce this time. No cheese either. I used ramen noodles. So good. I think next time I'll either cut back on garlic and add ginger, or add some sweetness and protein. I'm stealing this one for my recipe book, so good. I'm just a hobbyist, I'm no professional. I hate to sound like a noob, but I was wondering, does anyone have any thoughts on using these flavors in a marinade? Add water maybe? I want to add brown sugar also. Any ratio suggestions? Substitutions?
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Just made it for the second time. I cut back on the soy sauce this time. No cheese either. I used ramen noodles. So good. I think next time I'll either cut back on garlic and add ginger, or add some sweetness and protein. I'm stealing this one for my recipe book, so good. I'm just a hobbyist, I'm no professional. I hate to sound like a noob, but I was wondering, does anyone have any thoughts on using these flavors in a marinade? Add water maybe? I want to add brown sugar also. Any ratio suggestions? Substitutions?
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GoneGirl
Great recipe but the blogspot lists something like 6 tablespoons of butter for 2 small servings. Yikes, I think you could get away with cutting it back. I cut it back to 1 tablespoon per serving. The blogpost also lists 6 ounces of dry pasta for 2 small' servings. I would count 2 ounces dry pasta as a typical single serving. A cup of dry comes out to 200 calories, and expands to about 1 cup of cooked pasta. Other than those adjustments the noodles were great. BTW, used spaghetti
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Great recipe but the blogspot lists something like 6 tablespoons of butter for 2 small servings. Yikes, I think you could get away with cutting it back. I cut it back to 1 tablespoon per serving. The blogpost also lists 6 ounces of dry pasta for 2 small' servings. I would count 2 ounces dry pasta as a typical single serving. A cup of dry comes out to 200 calories, and expands to about 1 cup of cooked pasta. Other than those adjustments the noodles were great. BTW, used spaghetti
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hsiverts
Why do Americans say parmedzhan cheese? It is like they merge the words parmesan and Parmigiano Reggiano. The latter is the official protected name of the cheese and comes with many restrictions. It has to be produced in Italy. Parmesan is a generic name for cheeses that resemble Parmigiano Reggiano. The name is not protected, and the cheese can be produced anywhere, even in the US. But it is not pronounced parmedzhan, it is simply parmesan.
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Why do Americans say parmedzhan cheese? It is like they merge the words parmesan and Parmigiano Reggiano. The latter is the official protected name of the cheese and comes with many restrictions. It has to be produced in Italy. Parmesan is a generic name for cheeses that resemble Parmigiano Reggiano. The name is not protected, and the cheese can be produced anywhere, even in the US. But it is not pronounced parmedzhan, it is simply parmesan.
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Grace Harney
tried this last night. came out good, but i think it can be better if i definitely minced the garlic rather than chopped finely. i think it would just blend better with the butter. i used reduced fat butter though, and i thought it was a little bit salty. almost too salty. could be because i used parmesan cheese. definitely a satisfying dish all on its own, just like chef john said. and so easy to make. thank you chef john
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tried this last night. came out good, but i think it can be better if i definitely minced the garlic rather than chopped finely. i think it would just blend better with the butter. i used reduced fat butter though, and i thought it was a little bit salty. almost too salty. could be because i used parmesan cheese. definitely a satisfying dish all on its own, just like chef john said. and so easy to make. thank you chef john
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Hydden N. Plainsyght
Honestly; this is a dish that I am often well-stocked pantry of Asian goodies and easily ready & prepared to make. it is so much better than a simple 'cup of noodles, ' and far more savorier too - it's actually filly. I'm actually making it right now; I just wish it was 98 degrees outside today, but hey; if you stand the heat, go cook something good, I always say. ; )
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Honestly; this is a dish that I am often well-stocked pantry of Asian goodies and easily ready & prepared to make. it is so much better than a simple 'cup of noodles, ' and far more savorier too - it's actually filly. I'm actually making it right now; I just wish it was 98 degrees outside today, but hey; if you stand the heat, go cook something good, I always say. ; )
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Effhorst
You mention, that originally they use Maggi in this recipe, which is a savoury sauce produced by a german firm with the same name. It tastes a lot like lovage, which is called Maggikraut (Maggiherb) in the Netherlands and Germany. So you might want to sprinkle some lovage leaves over the noodles at the end to give it at least a hint of that special Maggiflavour.
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You mention, that originally they use Maggi in this recipe, which is a savoury sauce produced by a german firm with the same name. It tastes a lot like lovage, which is called Maggikraut (Maggiherb) in the Netherlands and Germany. So you might want to sprinkle some lovage leaves over the noodles at the end to give it at least a hint of that special Maggiflavour.
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Nirrrina
Oohh that looks so good. Is there any chance that you could prepare extra & freeze your own TV dinners? Also for under 3 trader Joe's has a naturally fermented soy sauce that is awesome. It takes 6 months to 2 years to make it I. Japan. I have the low sodium but it tastes so good you can't tell. I actually forgot that's what I bought.
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Oohh that looks so good. Is there any chance that you could prepare extra & freeze your own TV dinners? Also for under 3 trader Joe's has a naturally fermented soy sauce that is awesome. It takes 6 months to 2 years to make it I. Japan. I have the low sodium but it tastes so good you can't tell. I actually forgot that's what I bought.
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Maiasatara
Fascinated by the addition of Parmesan cheese I was at the point where I was resigned to having to make up my own version since I knew I wanted butter AND soy incorporated (not common) Then ya gave me cheese I see adding some mushroom and smoked tofu to this but I WILL be using your secret sauce, butter and cheese. Thanks
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Fascinated by the addition of Parmesan cheese I was at the point where I was resigned to having to make up my own version since I knew I wanted butter AND soy incorporated (not common) Then ya gave me cheese I see adding some mushroom and smoked tofu to this but I WILL be using your secret sauce, butter and cheese. Thanks
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Steve Logan
Folks, this may sound crazy, probably is, but the freakishly small wooden spoon has a relative. My stew eating wooden spoon, lol, there is something about eating things like stews and chowders, etc. that makes it better than on a metal spoon. It's like a fave coffee mug or cereal bowl, lol, i know, seek help.
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Folks, this may sound crazy, probably is, but the freakishly small wooden spoon has a relative. My stew eating wooden spoon, lol, there is something about eating things like stews and chowders, etc. that makes it better than on a metal spoon. It's like a fave coffee mug or cereal bowl, lol, i know, seek help.
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