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Garlic Noodles – Food Wishes ctm magazine

Learn how to make Garlic Noodles! These San Francisco-Style noodles are simple to do, fast to make, incredibly delicious, and very versatile. Whether eaten as is, or used as a side dish, these are a https://foodwishes.blogspot.com/2019/02/garlic-noodles-roasted-garlic-crab-sold.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy Garlic Noodles recipe!

You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”



  • Food Wishes on October 31, 2019
  • Linda Pasaribu on June 14, 2021

    yummy garlic noodles

  • Elsa&lisa on June 15, 2021

    There’s no cayenne😱

  • Robert Langley on June 18, 2021

    Why does your voice go up and down as you speak, what happened?

  • Nora Sayees on June 19, 2021

    Delicious 👍

  • Kevin Bee on June 23, 2021

    I had garlic noodles from a Japanese grill place and I've been in love with the dish since

  • Bill From Germany on June 23, 2021

    Always amazed at the almost poetic commentary of your videos. A man who loves food!

  • Banana Fingerguns on June 25, 2021

    Before Chef John bailed on SF because it is on fire and full of feces

  • Donald Kirby on July 2, 2021

    I do love this channel. You are awesome.

  • CerpinTxt87 on July 11, 2021

    This is one of my favorite things I ever found a recipe for.

  • Anthony Himself on July 12, 2021

    Thanks for the idea🙏🌞👌

  • Saxon de Rohan on July 13, 2021

    This guy has the craziest cadence to his speech: “We want to keep things nice and moist… and what we’ll do here is toss those noodles in the sauce… until it’s nicely coated…

  • podunkparte on July 14, 2021

    I'm a big fan of garlic, and I made these the other day. They were very good, and I will be making them again, but I found 8 cloves of garlic to actually be too much.

    I found myself wanting more umami from the soy/fish/oyster sauce components with the garlic being prominent, but softer in the flavor profile. I wonder if letting the garlic cook just a little more to sweeten a bit would be helpful.

    Watching back, I'll say my pan definitely looked like it had about twice the garlic John's did and they weren't ridiculously large cloves or anything. I'll probably try 6 cloves next time, but hey, that's me cooking. I am, after all, the Boubacar Boris Diop of how much garlic to chop!

  • Gina Keveryn on July 14, 2021

    Parmesan cheese?

  • Supernova12034 on July 15, 2021

    did you do audio work for family guy?

  • Garrie Thomas on July 15, 2021

    What's with the stupid robot voice? proper turn off so couldn't watch past 30 seconds

  • dbm108 on July 15, 2021

    Chef John can you also add recommendations for substitute for shell fish allergies? Ie…oyster sauce and fish sauce.

  • Bee Rancher on July 19, 2021

    Watched a few of his videos, the voice only grows more annoying with repetition .

  • Lovebug7 on July 23, 2021

    What too much sodium fir ne hell no

  • FloridaMan on July 23, 2021

    My grandparents sauce have almost the same ingredents as yours

  • GiGiGoesShopping on July 30, 2021

    Pampered poodle of your garlic noodle 🐩

  • Shaun Lewis on August 1, 2021

    I love this recipe. I add vegetables and proteins that I'll cook in one pan with the "secret sauve" then mix all at the end. Ground pork, water chest nuts, and celery work great. Sweet red peppers too. Just combine at the very end.

  • Reid Summers on August 3, 2021

    The garlic roasted dungeoness in sf is one of my favorite meals

  • Jean-Pierre on August 10, 2021

    Generously SALTED water with soya, fish sauce.parmesan and oyster sauce. I think not!

  • s02 Pzychotik on August 13, 2021


  • Earthy Artist on August 14, 2021

    Everything I need is on hand except oyster sauce, will get some. Great recipe to make for a very quick meal with the addition of some shrimp.

  • Charis Emmelynn Bautista on August 15, 2021

    I added baby corn and shiitake mushrooms to this, and used rice noodles instead. Still good! ❤️

  • Winnerized on August 22, 2021

    Why is he talking like this?

  • Ziggy Pi on August 25, 2021

    never seen soy sauce and Parmesan cheese together in a dish…fascinating

  • Ziggy Pi on August 25, 2021

    what are chef john's thoughts on adding veg to this dish…most obvious to me being broccoli mushroom…adding when the 'secret' sauce is added…or done seperate?

  • Ziggy Pi on August 25, 2021

    its strange to me that almost all cooks separate concepts of health from cooking/eating, food being your most intimate relationship…you literally absorb the qualities of the food into your body. most cook books say nothing about health..so interesting…obviously everybody is different and has their own prerogatives yet health and taste must be balanced

  • Toni Roberts on September 14, 2021

    Okay I admit I REALLY LIKE this channel. I watch lots of cooking stuff on YouTube. I see this guy has over 4 million subscribers.
    But their is a monthly membership fee ($7) which kind of surprises me he has so many subscribers at that cost.
    Not saying his recipes aren’t cool but this is literally the only channel that I know of that charges this.
    I was wondering what the deal is? Is this guy some Michelin star chef? Will he take your personal phone calls?…. Cook u dinner once a year?… 😂
    What am I missing here??…
    What’s the mega perks of doing the membership???
    Thanks 😊
    I do really like this channel

  • Frank Girgenti on October 9, 2021

    Love your voice

  • Russ Burton on October 19, 2021

    I have done a take on this for years, but next time I will for sure use the secret Sauce.

  • Outskirts of Infinity on October 27, 2021

    Destroy the Opposition

  • E Kim on October 29, 2021

    I made this the other day minus the Worcestershire sauce. I added little sugar instead and used bottled parmesean to sprinkle on top. Which works well! I will try freshly grated parm and W sauce mixed in next time! 😊

  • Paula bhatt on November 3, 2021


  • Marcus Irwin on November 5, 2021

    He said what I always say, "If you're wondering if any other noodles will work with this, the answer is yes, every single one of them."

  • acmebrainsurgery on November 12, 2021

    OMG, it looks great but that's probably about 10,000 mg of sodium!

  • Cam Whitman on November 13, 2021

    No. No. No. The noodles must be slightly al dente, then the pan must be really hot, wok is the best…then keep tossing the noodles until ready. The noodles should be glistening, not wet. The best fish sauce is the one with 3 crabs on the label. The sesame oil can be held separately to add at the very end when finishing the noodles.

  • descripted on November 14, 2021

    A little bit of peanut butter in the sauce is bomb

  • H on November 15, 2021

    Hahaha after we all see it and made it Not so secret sauce anymore 😍😂😂❤️ I love your channel ❤️

  • Chris Berry on November 30, 2021

    Not sure if you follow the comments for an over 2 year old video, but then again, I don't care. I said it, and now it's out there, and that's all that matters. As you always say John, "You are the……oh yeah, it's all about me". So, in my defense, I only saw this video a few months ago, and I am the man who puts the "pro" in crastinate. Actually been trying to find the time to do what I really wanted with this thing. I made the recipe just as you did (can I get a hell yeah?) and also roasted up some frozen "Armor" meatballs in a wok on the grill with a drizzle of "Sweet Baby Ray's" Teriyaki barbecue sauce. So, between the Italians, the Asians and me…….two bites and sweating under the eyes. And there was no heat added. That's good eatin' my brother.

  • jose padilla on December 13, 2021

    Finally a classic san Francisco treat, but not the san Francisco treat which is rice a roni

  • Bridgette Wood on December 13, 2021

    Love that garlic noodles

  • Kardainz R on December 14, 2021

    Fish sauce taste like it came out of someone's arse true, but it does add a lot of good flavour.

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