Garlic Dipping Sauce Noodles (蒜蘸面)

[@ChineseCookingDemystified]

Hey guys, a few notes: 1. So one of the less glamourous aspects of doing what we do is keeping tabs on food trends and such. Over the past half year or so we’ve seen a number of videos here on KZbin surrounding the concept of ‘chili garlic noodles’ - when we’ve seen them, we just couldn’t help but think of these garlic dipping sauce noodles from up in the Northwest. In an interesting bit of symmetry though, the genesis of this ‘chili garlic noodles’ thing seems to have been this Tik Tok video www.tiktok.com/@tiffycooks/video/6900268026663292162?lang=en , which was making a sort of ‘homestyle’ youpomian (also a Northwestern dish). Nice video (and much better than some of the ‘chili garlic noodles’ I’ve seen on YT :) ). 2. So this is a larger serving size - should be enough noodles for about four people in the context of a larger meal. Our suggestion would be to have four smaller bowls for each person, and have them serve themselves the amount of sauce they like/need for dipping. This way, if you have a bit of leftover sauce, you can still store it (as people won’t be dipping their noodles in the entirety of the sauce directly). 3. Because you definitely might have a bit of leftover sauce. Save it, it’s awesome to have around. We used some leftovers the other day to top over some blanched lettuce: i.imgur.com/cimbgIA.jpg Also a fantastic base for some cold smashed cucumbers. 4. For dipping sauce noodles, kudaimian (a.k.a. Biang Biang Noodles) are also a very popular route to go. So you can defintiely use Biang Biang as the noodles if you’re so inclined. If you’re in the market for a recipe, check out our old Biang Biang video here if you like: kzbin.info/www/bejne/iZqln35reciKebc The one addition we’d make to that video is that if you’re having trouble with Biang Biang, try using some 00 Pizza Flour - works much better for pulled noodles. 5. You also often see people add pumpkin or spinach to these noodles. Mostly for color, but it’s also a nice way to incorporate even more vegetables into the meal. That’s all I can think of for now :)

[@misteraltherith]

Hi! just two question, you mention "Dark chinese vinegar", could I assume that black vinegar will work with this as well? Additionally, how long would the noodles theoretically last, in the fridge or otherwise? I really like the idea of having this as somewhat of a lazy meal! Take everything out and just throw it together after a long shift. Just thought I'd add, I love the channel, been subscribed for a few years now after having stumbled across your story about Lao Gan Ma, and the recipe for making it at home when I was first beginning my journey into Asian cooking!

[@ChineseCookingDemystified]

@@misteraltherith So yeah! We use the term 'dark Chinese vinegar' to refer to both Shanxi Mature Vinegar (陈醋) as well as Chinkiang Vinegar (镇江醋). These two vinegars have different flavors, but in the context of *certain* recipes (like this one) can be used interchangeably. Perhaps I should use the nomenclature 'Chinese black vinegar' to avoid confusion. I suppose I've always seen the term 'Chinese black vinegar' to specifically refer to Chinkiang vinegar, and want to use something that feels a bit more... general... to refer to times when Mature Vinegar would also work (or actually be slightly preferable).

[@misteraltherith]

@@ChineseCookingDemystified Thanks for replying. It is entirely logical to use the specific term when considering a discussion in your chosen field when all parties understand the language and the difference between the different ingredients, however the more general approach, and the use of relatively popular nomenclature, would also be helpful to those less informed. Your approach of adding additional notes as a comment would be perfect for this, as I expect those that have such questions would be more than happy to look through your delightfully detailed foot notes.

[@idkwuzgoinon]

Do you guys drink the “soup” as well?

[@Zipfei_Kloatscher]

@@idkwuzgoinon If you like pure oil, go ahead... 😅

[@BryanCheong]

Always a fan of any recipe that drowns my tongue in garlic. Only respect for my fellow garlic lovers.

[@nathaliej3768]

You speak the truth!

[@Koenigg99]

Aaaaaayyyy! This dish is from my hometown (Xi'an)! These are definitely an underrated dish that a lot of people miss when they go to Sha'anxi, but honestly there's so many different kids of noodle dishes there that I wouldn't blame them for missing it.

[@mdemers767]

Some of the most amazing food I've ever had in my life I ate in Xi'an.

[@rainbowgalaxy1668]

wanna eat when eating shanghai noodles 🍜

[@AmyFerguson]

I dream of Xi'an noodles

[@andrewharris3900]

Looks delicious.

[@AntimatePcCustom]

Funny! First dish i had in xian aswell as i just landed. I miss xian :( lovely gem of a city! Lived a bit north of the center

[@diehexenmaus185]

it's so refreshing to see a recipe with 'garlic' in the name that ACTUALLY has a proper amount of garlic in it.

[@dqlHuiShi]

Asian food is always with good amount of garlic

[@myk-atm]

@@sledge2105 why do you need to be racist? you good?

[@dqlHuiShi]

@@sledge2105 wow it's 2022 n you're still so ignorant! Idk but Google is just one click away if u can't afford to travel

[@sledge2105]

@@myk-atm It’s the truth

[@myk-atm]

@@sledge2105 okay? not all asians eat cats and dogs

[@Snav2137]

When i found this channel about 2 years ago I was just trying to go vegan. Your channel was like this little devil on my shoulder whispering in my ear to make some of those dishes you show there. I've instead found some strenght to veganize some of your recipes and now they are mine trap cards to show ppl that vegan food can be delicious. AND LIKE THAT YOU GIVE ME FULLY VEGAN RECIPE. I AM DELIGHTED. Much love form Poland.

[@ChineseCookingDemystified]

Oh yeah! This one's vegan out of the box, isn't it. Gotta update those tags lol...

[@thomasjkeep]

@@ChineseCookingDemystified I make your vegan dishes pretty often, especially the biang biang noodles - always keen to see more!

[@flyingthroughtime46]

keep going fellow vegan!!

[@brownhues]

How do you know someone is vegan? Don't worry. They'll tell you.

[@thomasjkeep]

@@brownhues Because they politely express their enjoyment of recipes on a cooking channel? I mean I didn't even say I was vegan, I just said I like their vegan recipes. I would say get a second joke but maybe you should learn to use this one first.

[@mynameisandong]

3:40 giving me feverish lamian flashbacks - but I will not be able to resist trying these dipping noods

[@ChineseCookingDemystified]

media.giphy.com/media/XYMelEmBxxHTAg5uMX/giphy.gif

[@Dr.BitchCraftt]

@@ChineseCookingDemystified NURSE

[@iamhshai2992]

@@ChineseCookingDemystified haha

[@Landstreicher48]

Wat machst du denn hier Andong.

[@charitysheppard4549]

I am definately making this over the weekend. I usually make homemade tofu every weekend, and I think a hunk of fresh, warm homemade tofu will accompany this dish amazingly!! Thanks for th great recipe.

[@arisurec]

I just want to say thank you for all your hard work creating these comprehensive cooking videos. It's quite obvious that your have a deep love, respect and passion for Chinese cuisine. Thank you again for sharing your knowledge and experience with us.

[@jiyoonenthusiast7709]

I made the garlic sauce from this video and it is amazing. 10/10 would recommend

[@Mariobrownio1989]

I almost forgot my mom used to cook Mian Pian for me as a kid. Where I come from we eat the Mian Pian as a noodle soup. This video brings back so much memories! Thank you ❤️

[@matthewlasala4360]

I was literally thinking “why not just mix it together” so thank you for the explaination! Great video

[@xcatshirx]

Just made these tonight for the fam and they were incredible-some of the best noodles I’ve ever had! We chowed down on them in record time-the garlic oil was fantastic too. Thanks so much for the amazing recipes.

[@fajarsetiawan8665]

I've tried this with soba noodles and somen. A little bit unorthodox indeed but certainly worth trying.

[@samuel88andrews]

Aleppo pepper might work too, it's not too hot and is pretty commonly available in America.

[@idkwuzgoinon]

I was thinking this as well!

[@StrategyInformer-sjgold]

OH THANK YOU! I have no ideas what peppers to get over here to come close... :)

[@dek2711]

Kashmiri chili powder is easily available in every Indian grocery store.

[@samuel88andrews]

@@dek2711 that's predicated on having Indians nearby, I have seen Aleppo pepper in both big name stores and middle eastern stores.

[@StrategyInformer-sjgold]

@@dek2711 I am sure there is one here in Austin, its just a bit far for me. There is always Amazon though!

[@woolfel]

I like to put tobanjian in my chili sauce. Instead of onion, I slice a bulb of garlic into chips and fry them until they are medium brown. After I pour the hot oil over the chili powder, I put the tobanjian, garlic chips, salt and oil in a blender and blitz it a few times.

[@TheCozierPowell]

I’m excited to see a recipe I can try! I don’t have a wok or a burner that could get hot enough for stir fry, and my ability to find uncommon ingredients isn’t too sharp, so seeing something like this where the “hardest” ingredient to get is the right kind of chili powder is really refreshing! Can’t wait to give this a go.

[@chromeaces]

Honestly for most home cooks, stir frying is pretty common on normal household burners so don’t sweat it.

[@Tenshi6Tantou6Rei]

as the other person said, you don't need to sweat the heat of a home burner, you can get a pretty good stir fry just by halving the amount and cooking it in two batches. It's more important that you're using a steel/cast iron/ceramic pan because most middle of the road aluminum and non-stick pans don't retain the heat that well

[@julesk3816]

i tried making this with gochugaru, since i couldn't find the type of chili powder traditionally used, and while i've never tried the original, i can confirm that this is DELICIOUS if you use this substitution! a nice kick to it, but not excessively spicy. this one's definitely going in my list of recipes to make again in the future. 💚

[@Kaminkaese]

I didn't expect an explaination at the end, this is so wholesome 😭

[@IKEMENOsakaman]

Ohhhhh I love the flat noodles!! I feel like I was born to eat these flat noodles.

[@judgedred_d]

Such a perfect recipe video - informational but to the point. Please keep it up!

[@rbsz6202]

WOW.....my grandma used to do something like this whenever she made italian food!!! We're all so similar.

[@DearyLeary]

This feels like a sit on the porch with some cold beer with friends kind of deliciousness.

[@NightskySkyler]

This channel has single handedly made me interested in asian cuisine

[@dootleedoot3344567]

I'm so jealous of your gorgeous cutting board. And also yes, my Shanxi grandma has 2 of those giant rolling pins

[@KaizokuShojo]

I wasn't hungry, watched the video, and now....yes, I'm hungry now, lol.

[@washyrose5904]

Omg you used MSG. I love you. I love you so much. I am subbing.

[@blanknblank1]

I was about to ask why dip instead of mixing the sauce with the noodles in 1 bowl, was answered in the last part of the video, nice.

[@theforesttroll]

I just had dinner but this is making my mouth water omg

[@Finimabob]

love your videos, love you guys, love from the UK

[@matanbaranes3088]

In lybian Jewish (tripolitai) cusine we have a mixture called filfel chuma (פלפל צ'ומה) it is kind of similiar! We also use a very large amount of garlic and a dry spice mixture containing paprika and chilly powder. It is basically used as a condiment/cooking-paste in anything.

[@rbsz6202]

Being more specific about how this filfel chuma is made would be a mitvah

[@bodyno3158]

Common theme in human cusine: When in doubt, use garlic.

[@Paulxl]

@@bodyno3158 I don't think I could live in a world without garlic or onions.

[@secretagent4610]

@@bodyno3158 Garlic is the most universally used spice, so you're correct.

[@ingmarjaschok675]

Hi guys, I just ate beef tendons with a chili garlic tossing in Berlin. Do you think the tossing could be somewhat similar to what you whipped up here? The cuisine appeared to have somewhat central Asian/northern Chinese. There are several recipes for beef tendons out there, none for this salad type, though. Maybe you've come across something similar Thanks in advance!

[@ilychan3580]

"Hot in winter, cool in summer" ...posts in spring/autumn

[@LisaFenix]

this looks sooo good.. i can't wait to try and make this!!!

[@my35m2]

Thank you, your sharing is very good, it looks delicious

[@mustangunique3214]

Amazing video!! Nice and fresh feeling!

[@tommyvercetti7]

Made these noodles and they are fantastic; and so simple to make, as is the sauce!

[@UnderdesertCamelX]

Hahh! Finally something I can add to my list of variations when craving for something like biang-biang noodles! (that happens way too often). Thanks for this brilliant share!

[@El-ip1fj]

Ooooh lala, heavenly noodles!

[@user-kj5sl2gx7k]

Love your videos. How do you post from mainland China though? I thought it was illegal, has that changed?

[@hurgcat]

the power of VPNs!

[@ChineseCookingDemystified]

Yup, VPN

[@user-kj5sl2gx7k]

@@ChineseCookingDemystified is that not illegal?

[@JOERANSTRAIGHT]

Love this channel !!!!

[@Paulxl]

That sauce looks awesome. It's a really simple dish. I have to try it.

[@thesyntaxtree2528]

I do love dipping noodles - soba especially - so this looks amazing already. Unfortunately I don’t think they have this at my local HK style cafe (which is probably the closest you can get to cha chaan teng in Australia anyway).

[@archevenault]

HK doesn't really have many dipping noodles, now that you mention it... hm...

[@lordodin5755]

Ohhh this looks great

[@misterguts]

6:09 "Thanks, mom! Everyone knows the video isn't done till I get a taste!"

[@slwrabbits]

I'm always so happy to see that she gives you a piece free of garlic and onion!

[@tiakushniruk7744]

Wow I am defs gonna try to make this one

[@yehonathan]

omg this channel is heaven!

[@jimmyzbike]

Wow that looks good

[@HarounSouirji]

You had me at "mountains of garlic".

[@carlcouture1023]

My apartment has such a frustratingly small kitchen. Oh well, time to roll out some noodles on the dinner table!

[@alvinee3882]

Just made the sauce. OMG... it'll make shoe leather taste delicious! It's gonna go over everything! :)

[@thomaswright897]

I'm using that rolling pin technique next time I make papperdelle

[@Cymricus]

i am grateful people like you bring good food culture to the united states

[@hugohidemark3549]

Thanks again for another vegan/vegetarian recipe! Looks delicious:)

[@012-g1b]

My mom is from Shaanxi, we call it 蘸水面 Zhanshuimian, really tasty noodles

[@fudgiemcfudge]

Thank you, as always! I thorougly enjoyed this video and found it very informative. And although I don't see myself making my own noodles in the near future, that chili oil looks absolutely delicious!

[@chrisw7347]

The tsukemen of China, or more likely, tsukemen is Japan's dipping sauce noodles. Very cool

[@michaels5741]

hi! love your videos, have been watching for quite a while, i'd say about a year now. i have a small question - out of interest, why serve the noodles in water? is it simply so that they don't stick together, or is there a bigger reason? cause i think i saw in a few other videos on your channel that sometimes food is served in bowls of water, like vegetables for example. just curious! (: keep making videos, you're doing an awesome job! informational and very easy to follow

[@Lilithksheh7723]

Water retains heat very well, so that’s another reason.

[@michaels5741]

@@Lilithksheh7723 oh, thank you! i'd never reach that alone even though i cook LMAO

[@CookinWithSquirrl]

Love it! I need to make this for sure.

[@xfrench]

Looks fantastic. Do you add back in the ginger and onion? Also, what can I sub if I'm in no position to make my own noodles? Thank you.

[@ryan9157]

sub in noodles ? like just fuckint buy noodles ? your in no position to be making a youtube comment let alone noodles

[@alannabg]

This looks amazing but of course I want more - do you know what the other two dipping sauces are called/ where I can get recipes for those as well?

[@rsstenger5113]

Wow. That looks yummy! 🤤😋

[@Karmageddonn]

I was able to find Kashmiri Red Chilli Powder on Amazon. I can’t wait to try this recipe 😋😋😋

[@igiveupfine]

wow darn it this looks great.

[@GoldBlizzard]

Really good video!

[@TheCable2380]

Lockpicking Lawyer!!!! That’s who he sounds like! I’ve been binging this channel, and I can’t wait to start trying some of these, but I’ve been racking my brain trying to figure out who he sounds like! Other then himself, of course

[@kookverslaving]

Could you give a super quick summary on how to make the mala chili? Is it just combining super hot chili (xiao mi la/ thai birds) with a good amount of sichuan pepper, some garlic, white scallion parts drizzling hot oil over and finally adding soy sauce, bit of black vinegar, sugar, salt, msg?

[@telamenais4409]

Maybe these would be cool with ripples in the noodles to help catch some of that oil looks amazing

[@RitzyBusiness]

It's 1am and I want this now haha. It looks like an indulgent snack.

[@siva992]

I've been using dumpling wrappers as my noodles

[@colettemcwilliams1325]

That is a great idea.

[@StrategyInformer-sjgold]

The sauce looks amazing, how would i convert that for a noodle bowl? Corn Starch????

[@kernalmustang260]

It's an oil based sauce. You need water to hydrate starches. This could easily just be used to top any noodle bowl. Or toss with noodles.

[@BenjiSun]

that looks good!

[@niqhtinqale]

Great recipe. I'm lazy. Can I just use lasagne sheets?

[@stephens.cooking]

Currently watching this on a diet of hospital food, my wok is so far away😭 Another fabulous recipe Demystifier's

[@kylecronin8737]

Omg I wanted a wooden dowel-style rolling pin, I finally got one, but it isn't an even size (bigger in the middle). Didn't seem like a big deal until THAT LIFE HACK!

[@PantherAssaultCannon]

Now that's an amount of garlic I can get behind

[@billybonez4293]

New sub. I having been trying to find this for years! I LOVE noodles! 🍜 Edit: Do you wait for the noodles to dry?

[@Lilithksheh7723]

Woo! New upload!

[@HeppyValentine]

I can’t believe I was this many days old before I found your amazing channel! Great video and love the explanation at the end (bonus points for dog being there 😂)

[@AsamatBagatov135]

Hey huge fan here: i have seen a lot of chinese comedic tik tok videos of guys eating rice with different meats and some sort of fresh chilli oil. I hope someone knows what i mean ^^. If you have seen those is there a chance you could tell me what kind of fresh chilli oil that is?

[@antigravity19]

Hmmm just be aware there is also super hot Kashmiri chili powder. The one I got for Indian food is definitely on the nuke your mouth level. This looks so great for a night with a few beers. Going to have to give it a try

[@komal146]

Then it's probably mixed chilli powder, not kashmiri. It has like guntur or bird eye chillies mixed in that powder

[@randomelmo9]

The msg in a jar labeled “actually pretty tasty” omg

[@tastethedoom9967]

i like this

[@andreidambuleff]

hell yeah making this sauce for sure

[@tasfiatasfiislam6571]

Nice👌🏾👌🏾💜💜

[@lisahinton9682]

Doggy says where is his sauce? Plain noodles are nice but a bit of sauce would be appreciated! Dogs like flavor, too! The dish looks delicious and easy! Thanks for posting.

[@lepistanuda]

Thoughts on Autolyse for a few hours instead of the kneading?

[@sfowler1017]

Oh yum

[@Official_WillPlaysYT]

Can you buy the noodles from the store? If not, is there a supermarket noodle close to them?

[@emilyr8668]

wow this looks seriously good..... also thanks for the vegetarian recipe!!!

[@AnotherAyushRaj]

Finally. A type of chilli I have readily available

[@cookingwithmimmo]

🌸 非常好的影片 🌸

[@MrChubbygamer]

Had tto do a double take, couldaa sworn tthat was ben Schapiro

[@berkze2076]

Whats the name of the first brown Powder you use? Its inaudible to me. Nice video though:)

[@luanasari5161]

five spice powder

[@onceagian]

If I am feeling lazy and am thinking of using perhaps an angel hair pasta or something like that, would it not work as well since it may not suck up the sauce? do the noodles made in video have specialty in terms of soaking up the sauce? I know it is an odd question

[@CandiceLemonSharks]

They're so WIDE 🤯🤯

[@foodieeps]

Am I crazy for thinking this I dunno but instead of making your own noodles could you just use ... premade dumpling wrappers lol? They're super thin and each one is of a similar size (albeit circular instead). Or how about wonton wrappers which are square shaped?

[@kuliosw4815]

I think dumplin or wonton wrapper would just disintegrate if you boil them by themself,

[@gosephjoh]

Forbidden burrito 🌯 @ 3:45

[@wet562]

i have never heard anyone refer to celsius as centigrade. is it because you grew up measuring in farenheit?

[@shiroiidakku]

MSG is a key 👌

[@smolzeg7446]

good soup