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... 😅

[@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

[@monke3855]

@@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]

@@monke3855 It’s the truth

[@monke3855]

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

[@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

[@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.

[@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!

[@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.

[@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

[@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.

[@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.

[@IKEMENOsakaman]

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

[@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

[@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.

[@Kaminkaese]

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

[@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.

[@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. 💚

[@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.

[@DearyLeary]

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

[@ilychan3580]

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

[@washyrose5904]

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

[@NightskySkyler]

This channel has single handedly made me interested in asian cuisine

[@rbsz6202]

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

[@HarounSouirji]

You had me at "mountains of garlic".

[@KaizokuShojo]

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

[@dootleedoot3344567]

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

[@alvinee3882]

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

[@Cymricus]

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

[@fajarsetiawan8665]

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

[@chrisw7347]

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

[@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

[@hugohidemark3549]

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

[@redsolestar]

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

[@elisaninis]

Yesss accidentally vegan recipe, I'll surely make this one when I get a weekend at home free from work 💚🔥🔥🔥🔥

[@hochigaming14yearsago90]

🍖♥️

[@ant-cz8rl]

there are eggs in the noodles by the way

[@tuttiFrutiikawaii]

@@ant-cz8rl no it's just flour and water

[@stephens.cooking]

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

[@carlcouture1023]

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

[@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.

[@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!

[@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...

[@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!

[@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!

[@randomelmo9]

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

[@theforesttroll]

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

[@El-ip1fj]

Ooooh lala, heavenly noodles!

[@PantherAssaultCannon]

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

[@LisaFenix]

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

[@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 😂)

[@RitzyBusiness]

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

[@user-qq9pu9zs3t]

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

[@Karmageddonn]

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

[@tommyvercetti7]

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

[@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

[@mugensamurai]

The dog stole the show at the end.

[@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!

[@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!

[@Paulxl]

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

[@Finimabob]

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

[@lordodin5755]

Ohhh this looks great

[@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

[@eskarinakatz7723]

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

[@michaels5741]

@@eskarinakatz7723 oh, thank you! i'd never reach that alone even though i cook LMAO

[@AnotherAyushRaj]

Finally. A type of chilli I have readily available

[@my35m2]

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

[@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?

[@yehonathan]

omg this channel is heaven!

[@CookinWithSquirrl]

Love it! I need to make this for sure.

[@mustangunique3214]

Amazing video!! Nice and fresh feeling!

[@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

[@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.

[@JOERANSTRAIGHT]

Love this channel !!!!

[@thomaswright897]

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

[@IAmTheUltimateRuler]

That sauce looks both incredible and pretty straightforward. I'm going to try it with my favourite lazy fresh noodle, based off the technique for Maangchi's kimchi sujebi video kzbin.info/www/bejne/nZjSl6x4j9x4oqM - basically make a ball of dough, let it rest for a few hours so the gluten can develop, then stretch and tear off pieces directly into the pot. I like to make a few portions at a time, so I can just grab a ball of dough from the fridge, and I can have thick, chewy, fresh noodles in a similar amount of time as cooking dried ones. I'm curious as to whether there are Chinese noodles that use the same technique - maybe in the northeast, near Korea?

[@ChineseCookingDemystified]

This is actually one way to make mianpian noodle sheets - we did the simpler homestyle version in this video. What you can also do is make a Biang Biang noodle, and then just tear sheet sized pieces into the pot. The shape will be less irregular than what Maangchi is doing in that video though :)

[@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! 🤤😋

[@HaKarina]

Just a Mexican American girl looking for different flavor. Bless.

[@jimmyzbike]

Wow that looks good

[@emilyr8668]

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

[@billybonez4293]

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

[@eskarinakatz7723]

Woo! New upload!

[@telamenais4409]

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

[@tiakushniruk7744]

Wow I am defs gonna try to make this one

[@djtambor3063]

Bonus mini schnauzer! Subscribed!

[@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?

[@silverbullet2776]

Gotta write this all down

[@ruocaled]

Only complain I had with dipping noodle: you need like certain amount of the sauce to be able to "dip", but when you finished the noodle there are still 80% sauce left.

[@pinchecookie]

I'd use the remaining sauce to flavor up a stir fry or something

[@oldvlognewtricks]

Can it be kept for another meal?

[@pinchecookie]

@@oldvlognewtricks oh yes I've made similar sauces in the past and because they're cooked (you poured hot oil over it) and has high fat content (all that oil) the sauce should keep well for a long time as long as you have a container with a closed lid to keep it in. Because of the oil, if you store it in the fridge the oil will solidify and look weird, but as soon as it warms up to room temperature it will look normal again.

[@ChineseCookingDemystified]

@@oldvlognewtricks Check out our pinned note - we'd definitely recommend serving the dip in separate bowls so that you can save any excess. Awesome for leftovers.

[@oldvlognewtricks]

@@ChineseCookingDemystified Perfect! Thanks

[@CAP198462]

Had to try this it looked so interesting. If your ancestors are 😭 it’s probably because I used red wine vinegar, minced garlic, and pre made chilli oil to save time. A thousand apologies, turned out okay though. I did use chopsticks so I think I get some social credit for that, right?

[@CandiceLemonSharks]

They're so WIDE 🤯🤯

[@RobrawlerOfficial]

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

[@SeanMcGloon]

So mine comes out still really tasty but it's much darker. Do you think that my oil is too hot and I'm burning the chili powder a little or maybe it's just my batch of kashmiri that is a little darker?

[@squirrelonmapletree]

That looks like a lot of sauce or is that much actually needed per person?

[@ChineseCookingDemystified]

You beat me to it, we talk about this a bit in the pinned comment :) This *is* a serving for ~4 people, though you will also likely have a little bit extra. Awesome to have around though to top over blanched vegetables, and so forth.

[@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.

[@DjhiseMise]

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?

[@BadWolfNeron]

Why do I feel like an intellectual version of Sodapoppin is giving me this recipe...

[@igiveupfine]

wow darn it this looks great.

[@Reallythinkaboutyourself]

It’s like the cooking side of the Ben Shapiro show, love it!

[@secretagent4610]

LOL! Didn't know Ben was an expert in Chinese cooking.

[@Aash_qia]

2:46 Uncle roger would definitely approve this dish after that msg was putted.

[@tastethedoom9967]

i like this

[@shiroiidakku]

MSG is a key 👌

[@nautitard]

I tried making this but instead of kneading by hand or in kneading machine, I ran it in my pasta machine with rollers. I got the same kind of shiny good looking dough. Then I let it rest for 30 minutes and ran it through the rollers down to 2 mm. When I boiled they all fell apart into 2 cm long pieces. What did I do wrong? Can I not use the machine like this? When I make my ramen noodles I do, but they also contain kansui.

[@ZombieWolfe]

My mouth is watering, or may be it's because I'm hungry because I am fasting.

[@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