The most flavorful, savory, and slightly spicy noodles that are surprisingly easy to make.
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Recipe: https://www.joshuaweissman.com/recipes/best-chili-garlic-noodles-recipe
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37 Comments
Josh, can you show us how you make tteokbokki?
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dont use a whole fucking chinois to strain out that tiny amount of stuff please.
Chinese Cooking Demystified also did two videos on this and they helpfully recommend substitution ingredients in case you can't find what you need in the US. Glad to see this is getting popular!
Another fav of mine in China is Dan Dan Noodles
Thank you for not making this video like a half an hour like others would do.
Do you think you could sub a crumbled pressed tofu with the pork in this to do a vegetarian version?
Now make me some please, I don't live far. In College Station.
1:46 HE KNOWS WE ARE POOR !!! HE KNOWS !!!!
How do I dial back the heat without ruining the dish
idk what it is josh but this style of video is so satisfying and you did a fantastic job. feels like a back to basics refreshing and inspiring
Just wondering, im assuming its a yes, but would this recipe work well with crispy ground chicken/cow instead of pork?
Canola oil and rape seed oil are the same thing
Joshua is in his very chinese time of his life
Would love you to do some GF Recipes!!! My wife can't have gluten anymore. Sad panda!
I take that back. I didn't know that was an actual plant
He bought his jumpcuts to the recipe channel as well. Sad.
That looks insanely delicious
Alternatively if in the UK get Samuel Groves stainless steel, not Made In. Far better quality.
Joshua please stop telling me to do everything from scratch. I'm broke
When chefs become more famous and famous, we barely see ingredients but always watch their beautiful faces.
It should be the other way around. I stopped video just after 2mn, but I'm sure it will be very delicious. Enjoy.
As a Chinese violinist may I say this is a fantastic use of Brahms Violin Sonata no 3 in D minor IV: PRESTO AGITATO 🤌🤌🤌
Amazing
Did u not stir at the bottom?
This is some serious cooking. It's good enough to serve in a restaurant.
more stolen recipes?
Should add Ya Cai to the pork. It’s a preserved mustard greens. Levels up the pork.
Looks solid. But holy hell is that a lot of work
I want to eat but I'm not a spicy boi 😭
Josh please can we have actual measurements for ingredients?
so it basically is a Chinese ramen 😀
Absolutely loved the video and strangely as it might sound that chili oil is very much like my own except for what I consider the most important thing; instead of just using red sichuan peppercorns I like making my own mixture of green and red sichuan peppercorns (as fresh as possibly) which to me adds a whole new level to it and I strongly suggest you try it (if you do you want to keep the ratio of green sichuan peppercorns to exactly half of the amount of red sichuan peppercorns; like if you use 1 spoon of red you combine that with ½ spoon of green), also keep in mind to add a few raw peppercorns of each after it stops bubbling and after it's cooled down a bit add ~1 teaspoon of good sesame oil to really bring it to "Chongqing level". Other than that yours is exactly the same! 🙂
Am I the only person that heard “so pickles attention” 1:39
Chongqing sounds so racist.
The next thing on that search menu should be Güvec. Best dish I have ever had, specifically from a small home-looking spot in Cappadocia
You ate while in china? Ew. Josh. Have you not heard of gutter oil? Spit oil? You need to check out the china show. Chinese sanctuary standards are only a bit better than india.
It's called chongching xiao main and you're missing a bunch of stuff. Chinese cooking demystified has the closest recipe to correct.