15 Minute Spicy Chili Garlic Noodles

[@SergeyKamenezki]

Thanks!

[@farmageddon]

Thank you so much, Sergey! It's really nice to see you again!! I hope you have a wonderful day!! :)

[@benhixson6146]

I love that he speaks in the origin and the more authentic ingredients to be using but offers substitutions at every step

[@xelmorexx]

Jason, I do not know what you need to do in terms of promotion; however, the editing, writing, as well as technique is beyond captivating. Your channel already meets the top KZbinr. I met your channel trying to learn how to make Teppanyaki. Please keep making videos. You do a phenomenal job of explaining how to execute dish after dish

[@farmageddon]

Thanks, Hudson! I'm still very much a beginner. So, I'm really happy you found some value in the videos! I really appreciate your encouragement and support!

[@matti_mta]

@@farmageddon all of your vids are insanely good. if you keep this level of quality up I’m pretty sure you’d be able to make it big

[@bigboy379]

I agree. This dude should be at the 500k subscriber mark.

[@wdbyrd2]

This is a phenomenal dish. My son that doesnt like spicy foods loved it! It has a mild spicy flavor.

[@farmageddon]

Thanks, dude! Your son is lucky to have such a great father!

[@JoeSchwa]

Not only is this the hands down best Chili Garlic Noodles recipe on KZbin, but it's also one of my favorite meals. I've made it several times in the last 6 months and make it for friends any chance I get. The walk through and presentation is excellent and makes it easy to follow. Thanks Jason!

[@farmageddon]

Thanks, dude! I’m glad you enjoyed it!

[@wowa6666]

I’m the one who not only watched the recipe but I’ve actually made it. It’s one of the best things I’ve eaten, and I made a lot of Asian dishes in the past. Thanks for the recipe! I only modified the recipe just a bit by adding a big piece of leek and forgot to add garnish in the end.

[@farmageddon]

I'm really happy you liked it!! Thank you so much for letting me know! It means a lot to me! :)

[@AlwaysBeingAlwaysBecoming]

These are excellent videos. You have a natural talent for teaching.

[@rish_meister]

New favourite Chinese recipe…Jason you’re a star! Please keep making your super easy to follow yet highly informative videos! Regards from Sydney

[@cadenjester893]

New favorite cooking channel hands down. With this level of quality I expected to see at 200k+ subs. I was shocked when I saw your subscriber count. Give it a few months and you’ll be at 100k subs

[@farmageddon]

Hey, thanks Caden! I really appreciate your kind words! That really means a lot to me!

[@dancersendrecords1469]

agreed honestly

[@topgunm]

This I have to try. Looking forward to it. Also tried your fried rice. It was AWESOME!

[@farmageddon]

Thanks for trying the recipes! I’m glad you like them!

[@topgunm]

@@farmageddon So good! I had to try it today. Thanks for this!! Btw in your recipe it says: Neutral oil 8 oz (225g) - might want to change that :D

[@farmageddon]

@@topgunm yikes! just changed it! thank you for pointing that out. I think it was a typo from the ground pork!

[@duanefalk219]

I don’t think of myself as someone who can cook- but these were easy to make and taste great! Thx for the recipe

[@farmageddon]

Glad you like them!

[@tianwang]

So much clarity in your writing and very good editing too -- I am a big fan of this style of noodle and I made this (or its variations) maybe at least 3 times a week. You can precook and meat sauce and store it. sometime I just reheat a small portion of the (non-spicy) meat sauce, and mix it with crushed garlics, chili oil, sugar, dark+light soy sauce, and some Sichuan pepper as a sauce, and use it on cooked noodles. Either wide or thick noodles would work.

[@26N80W]

This recipe rocks. I've been making these weekly now for month or so and it has become one of my favorite lunches. Thinly sliced cucumber makes a nice garnish as well, and chopped carrots and onions can be added if you want a little more veg.

[@bayhappy3992]

I love listening to and watching all of your videos. Please keep making videos. You are very talented with this.

[@farmageddon]

Thank you! I hope you have a wonderful day!

[@doogiepwr]

My wife doesn't like spicey food but LOVED the flavor of this dish. I thought it was perfect, but may try using half the chili pepper for her. This recipe is so easy and taste as good as anything you'd order at a high end Asian restaurant. Thank you so much for posting.

[@farmageddon]

That is so awesome! I'm really happy you liked it! Thanks for letting me know! I love your name, by the way! I'm a big Seinfeld fan!

[@letsbepandas]

This was good AND it was quick! One of the only times I cooked something after watching a recipe because it was actualy pretty doable! Once you get the ingredients, a lot of it is left so you can use it again! Had this like six times over the past month or so. Delicious!

[@farmageddon]

that's awesome! I'm happy you enjoyed it! Also, I love your Simpsons pic! Simpsons during the 90s is the greatest show of all time!

[@janboyd227]

Had to subscribe to. You know what you are talking about and this dish looks amazing. Great job!

[@emrosa4455]

I did it without meat and still tasted so good

[@farmageddon]

I'm really happy you liked it!

[@tatianab1873]

Looks amazing! Thanks for the grocery store substitutions. I don’t always have time to go to the Asian market so it’s nice to have the different options

[@farmageddon]

Thanks, Tatiana! Really nice to see you again!!

[@ciganyweaverandherperiwink6293]

Every single video knocks it out of the park. Perfection. Thanks so much Jason, I'm so glad ye olde algorithm finally put you on my mix tape.

[@jdang228]

Your video is made really well, and to the point ! Was surprised to see your subscriber count, given the production value of your videos. Subscribed !

[@thisisdotcom]

Bro your videos are fire, thank you for making such in depth content I can't wait to see how far you take this it's gonna be LEGENDARY!

[@farmageddon]

Thank you!! :)

[@marlanagirlando4590]

I am a recent subscriber to this awesome channel! I made this dish this evening substituting fettuccini for the noodles. It was absolutely delicious and so flavorful. I look forward to trying other dishes. Jason, thank you for such a superb channel.

[@Nathan15038]

As a Chinese I love this dish so much

[@ccnomad]

Your general procedure and asides (such as explaining oyster sauce or recommending substitutions) are so well put-together, clear as a bell, and easy to imagine replicating. Editing is super. Please keep it up! I subscribed and I'm cheering you on :)

[@farmageddon]

Thank you very much! I sincerely appreciate your support! It really means a lot!

[@waynesfinest9740]

Thank you for sharing recipes and techniques with these delicious dishes. I use my cast iron skillet for making that phenomenal fried rice video you put out. 10/10

[@Theeightmilebend]

Wonderful looking dish! Thanks for sharing, Jason!

[@farmageddon]

Thanks, Wesley! :)

[@b.m.f2153]

BRAVO!👏👏.Subscribed. Thank you for the great explanations. And the substitutes. 👍👍🌷🌷

[@BasenjiAdventures]

Wow - another one to try! Thanks!😊

[@umar167]

This is a fantastic video, great job!

[@pamelaparsons9046]

I just love your recipes. I made the hibatchi steak, veggies and fried rice tonight. It was great.

[@nova423]

New subscriber here. I’ve binged all the videos. Outstanding work!

[@fialee8]

TU for using two really key ingredients. 1) Old Style Lee Kum Kee Oyster Sauce. This is the original, and has oyster extract listed as the first ingredient. It's not that cheap anymore, but it's worth it. Old style oyster sauce should be the ONLY oyster sauce anyone should use. After all, Lee Kum Kee was the inventor of the product! 2) MSG. MSG in moderation is a wonderful flavor enhancer to most dishes (Asian or otherwise). MSG, used in moderation, should not be bad for you.

[@farmageddon]

The old school oyster sauce goes hard! It's so good! Thanks for watching!

[@wendywhite2642]

I really appreciate the way that you give me substitutes for things I might not find at Walmart. My closest Oriental cooking store is half hour away, but I'm glad I found it! They were out of black vinegar darn! Here's a beginner question for you, is gochuchang paste the same basic compound as gochcaro powder? I do have that, but I use it sparingly because my South Korean sister-in-law says it's very spicy.

[@cheriesomerville7516]

I like the idea of adding shallots; I also use dark soy sauce & make mine vegan with sauteed tempeh & mushrooms. Also, pappardelle noodles, lots of surface area!

[@the_odr9166]

I really love your videos dude, absolutely phenomenal

[@El_El_Guapo]

You have some great content! Just subscribed, looking forward to more!

[@farmageddon]

Thank you!! I sincerely appreciate your support! :)

[@newfie8]

You got a gift man. Keep the videos coming.

[@turbittj]

This came out real well. Whole family liked. I’d dial down the gochugaru a little bit, but solid recipe

[@farmageddon]

That's great! I'm super happy you all enjoyed it!!

[@marianbaker9435]

Your recipes are outstanding! Easy to follow and I appreciate the substitutions. Keep up the great videos! 🏆🙂

[@farmageddon]

Thank you, Marian! I really appreciate your support!!

[@jzulli]

Jason, this recipe was so delicious and simple to make! Love your production value and your extensive knowledge on the ingredients. Keep up the great work, I love watching your channel grow WoW.

[@areesiragusa6720]

I love your teaching methods. I hope that you'll make more videos. No music noise and cut to the points 👍😊💕

[@Mona001-01g]

Love your videos and style of explanation! I am a vegetarian but love cooking non-veg for my family. I cannot taste what i cook, but following your tips i would love to cook salmon, shrimp, halibut , chicken, turkey, etc. Could you please make a video or point me to an existing video on the best way to cook fish and chicken? Thank you!

[@FloridaRaider]

Good instructions, thank you

[@MorningLightMountain]

I made this tonight for dinner and we thoroughly enjoyed it. The next time I make it I will add a 1/4 teaspoon hot chilli flakes to up the spiciness. I used fettuccine pasta.

[@danielmonk6866]

I really like and appreciate your channel, your recipes are easy and I can tell will taste fantastic. I used to live in Hawaii and always got the best steamed pork buns but could never come close to re-creating them myself, do you have a method to make them?

[@farmageddon]

Thanks, Daniel! I’ll put steamed buns on my list!!

[@upposse]

i just tried making this and it was so gooooooood!!!!

[@williamfotiou7577]

Excellent!

[@pamelaparsons9046]

Looks delicious.

[@farmageddon]

Thanks, Pamela! Nice to see you again!!

[@neutral6941]

It looks delicious.

[@TheTabyo]

Made this today and omg my girlfriend just got a new reason to love me! Thank you for the recipes!

[@allensbbqrotisserie5989]

Love this dish 😍 bravo

[@JohnDoe-sx5po]

This looks like an awesome dish man. I had this style of noodles a few months ago, an Asian garlic noodle, and I loved it. Would you happen to have a recipe for a garlic dish using this noodle, in the Asian style? I just found your KZbin page and really like what you're doing.

[@farmageddon]

Thank you! Hmm, I’m not aware of a Shanxi garlic dish off the top of my head, but I’ll look into it!

[@JohnDoe-sx5po]

@@farmageddon - The pack of garlic paste in the noodle was grayish, not appetizing looking, but the flavor was on point, and the noodles themselves were amazing, definitely Shanxi. Thanks!

[@JohnDoe-sx5po]

@@farmageddon - Hey Jason. I hit the local Asian market today (you inspired me man) and I did find some Shanxi noodles, but they were in the refrigerated section. I really wanted dry Shanxi noodles, but something is better then nothing. They look like Pappardelle and are missing that wavy edge, but I'm sure they'll work. I picked up some oyster sauce, some Pearl River Bridge soy sauce, a little sesame oil, some rooster chili sauce (the prices have risen dramatically, it's crazy!), a nice Ya pear for the wife, and a can of coconut milk which I may or may not incorporate into the dish. I do plan on making some sort of garlic sauce, very heavy with garlic, but I'm not sure how I'm going to go about it yet. The wet packet from that garlic noodle I told you about was a strange grey color, with a mellow garlic flavor, rather then a spicy garlic flavor. I doubt you've had time to look into it for me, but if you have, I'm all ears. I figure I'll smash and then make a paste out of the fresh garlic (I want allicin to form), but so far I'm not sure how I'm going to develop a garlic sauce. I'll do a little research and see if there are any dishes like this in China.

[@micahisanerd]

I've done something similar to this with beef and it was something like sweet korean ground beef. I loved it and will definitely give this a try.

[@farmageddon]

Micah!!! What's up brother!!

[@neilmunro6683]

Thank-you from Lochness Scottish Highlands..

[@partymariner]

This looks awesome and I can’t wait to make it! I plan on using ground chicken so hopefully it will work 🤞🏻

[@peid178]

Yum! Try gyoza too!

[@Max-se3ii]

Excellent recipe! Im thinking about adding some douchi fermented black bean sauce in with the chilie next time

[@AUDIOCHURCH]

Definitely going to start making this at least once a week.

[@SuperNachtAktiv]

absolutely delicious!!

[@BladeTrinity89]

As always amazing, patiently awaiting the hibachi noodle recipe🤣

[@farmageddon]

Hi, Blade!! I promise there will be more noodle recipes coming out in the future! I'm working on a Ramen video right now! Not sure when it will be published, though...probably in the next month or so!! :)

[@melanietadevossian5185]

Hi Jason! Thank you for your wonderful work. I have a question..for what reason you used the msg in your sauce??

[@maxmax0]

Wow, I saw your video and subscribed immediately. this never happened before.

[@AmanSharma-om8cn]

This is art 🔥🔥

[@luke125]

Glad I found this channel.

[@salvadorromero9712]

"Shirataki noodles if you're avoiding wheat" I have to say that is a new one for motivation for eating shirataki noodles! Realistically I don't know if this, a relatively high-calorie sauce, is going to be a popular choice with anyone dieting hard enough to need to eat shirataki noodles. But it is an easy and tasty recipe, and one that would indeed work with a wide variety of noodle, nonetheless.

[@kristinheimburg1371]

Your videos are great! I just subscribed.

[@zemoi]

I know this is probably a particularly weird request, but do you think you could make an exact recipe for Chili’s “Chicken Cajun Pasta”. If you’ve never been to a Chili’s or have just never gotten the dish before I HIGHLY recommend it. I always devour my dish in 5-10 minutes because of how good it is.

[@farmageddon]

That's not weird at all! I have Cajun Chicken Pasta on my list of dishes to make! I'll do some research and see if I can track down Chili's version! I'm not sure when I'll post it, but Cajun Pasta is 100% on my list of dishes to make!

[@zemoi]

@@farmageddon You deserve more than what KZbin is giving you, honestly. Your dedication to your channel is superior to most other KZbinrs out there and I thank you for that. ❤️

[@the_midnight_blues]

Have you ever made Kung Pao Chicken or Szechuan Chicken with gochugaru instead of dried chile pods? If so, how did it turn out?

[@urbster1]

whoa i might make this tonight! looks like it would be great with spiralized zucchini noodles with the ribbon blade!

[@farmageddon]

That sounds awesome! Let me know how it turns out if you make it!! Nice to see you again, urbster!

[@urbster1]

@@farmageddon it's so full of flavor! savory and tangy and slightly sweet. i love the ginger in it and the light heat from the gochugaru really adds a nice touch! 👍 we'll be making this again for sure!!

[@farmageddon]

That's wonderful!! I'm really happy you liked it!

[@urbster1]

@@farmageddon yeah! my partner asked if we had any left - she was so disappointed when i told her we ate it all 🥲😋🤣

[@YaYaPaBla]

Looks good

[@SmallKitchen7]

Absolutely

[@aonaonaonaon]

Is there something else I could use instead of oyster sauce? honey maybe? Great quality content btw!

[@donovanweimar]

Gonna make. Gonna eat

[@mrmoonsonlyfan8607]

Now im just scrolling through your videos without making a single one yet 😂 but i do love to try your cooking with my spicy oil mix one day

[@jw7268]

Legit! A minor tip would be to pan fry the pork with a bit of grated ginger and garlic to get rid of the gaminess.

[@28empoleon]

Can’t wait for you to reach 100k

[@Uncle_Buzz]

Hey Jason, LOVE the channel. Any plans to do any Panda Express recipes?

[@farmageddon]

Thank you! I will probably do some of their recipes in the future! I don't have any on the radar right now though.

[@forkandspoonie]

Can’t sit to give these a try!

[@IshmaelDoe]

with my limited knowledge on cooking, I think the thick noodle is best suited for this dish because the sauce have a strong flavour, that's why a thicker noode is used to balance the taste, I suppose if you reduce the intensity of the favor it should work. just a wild guess.

[@shantaramgorivale1577]

Nice

[@glitterboy2098]

whats a good alternative to oyster sauce, for those of us with seafood allergies? (i'm allergic to both shellfish and fish oil, even dried fish like Dashi can make me ill.. really makes eating out with some cuisine a minefield)

[@farmageddon]

vegetarian oyster sauce. it's made of mushrooms.

[@timedwards2231]

I have a box of Shan dong dried noodles made by Wei-Chuan company would these noodle work well?

[@vipercommando231]

that noodle maybe hard to find can alternative with Guotiao also known Kwetiaw? its main ingredient from rice

[@andyknoski126]

Jason at Video time stamp 5:30 it looks like you are adding more than 1 Tbsp of Gochugaru Chili Powder. Can you varity please.

[@farmageddon]

Hi, Andy! There should be a recipe document in the video description. Use that for the official amounts. I may have made a double batch in the video. It's been a while, so I can't remember. But the recipe document will have the precise measurements.

[@celestialmaiden4606]

Is there an alternative to oyster sauce?

[@David-bv9zb]

Could you make sweet carrots and chicken noodles from koi express? Thanks

[@farmageddon]

Hey, David! I'm not familiar with that recipe, but I'll write it on my to-do list and I'll research it. I'll try to do a video in the future if I can track any info down!! Thanks for watching!!

[@darianbrowning1608]

Would this work without oyster sauce? Need to avoid oyster allergies in the household. :(

[@farmageddon]

Try vegetarian oyster sauce. It’s made from mushrooms. Works really well.

[@kevinn1158]

Ok quadruple this recipe because my kids would destroy this and have it for lunch the next day. Thanks Jason!

[@2MeNew2]

Would fish sauce work in place of oyster sauce?

[@farmageddon]

unfortunately, no. they're totally different a taste/flavor.

[@allensbbqrotisserie5989]

U think this would be good with shrimp or crawfish

[@farmageddon]

Sup dude! I’m sure it would be great with either of them!

[@kristinheimburg1371]

That looks good. I will try it with tofu or tempeh and skip the msg.

[@SynKyller]

Damn. I really want to make this dish but it use Oyster sauce. Im allergic to shell fish (mostly crab, lobster) and shrimp. Does anybody know of a substitute for oyster sauce?

[@farmageddon]

You need vegetarian or mushroom-based oyster sauce. Both have no shellfish.

[@SynKyller]

@@farmageddon thank you!

[@welovepies]

oyster sauce is concentrated oyster broth, and contains no oyster solids - only found this out recently!

[@LeetCodeVision]

Hey you got any alternatives to pork?

[@farmageddon]

Sure! You can make it with ground beef, lamb, chicken, etc!

[@yakemon]

Should have put in hot pepper paste as well

[@bananagamer8185]

can i use gochujang instead of gochugaru?

[@overseastom]

Damn, that was FOUR small servings?! I'm such a fatty right now - I was pretty sure I could totally crush that just by myself. Probably shouldn't though :P

[@YelpBullhorn]

Just had to wipe drool from my chin.

[@Sea_Leon]

I assume if you have issues with gluten, rice noodles are a viable alternative.