The Easiest Chili Garlic Noodles Ever (3 Ways)

My favorite chili garlic noodles, with an ~optional~ homemade noodle recipe. Have a great day pal.
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Recipe: www.joshuaweis...

[@Pironesia]

The noodle thickness is actually super appealing to me reminds me of those Korean chewy rice cakes ive always wanted to try

[@Erika70079]

Tteokbokki! So yummy and chewy. I find the frozen store bought ones in my area kinda suck, they always break apart and dont cook evenly. I recommend trying ones from restaurant first or fresh, if you can find them.

[@KiGeprak]

Aaah yeah. Topokki

[@kittylouvex]

Tteokbokki yummm so sweet n chewy

[@dkim5274]

@@Erika70079 as a Korean who loves tteokbokki, I recommend you to completely thaw the rice cakes in cold water prior to cooking. The drastic temperature difference on the rice cake often cracks them apart. Hope you enjoy your tteokbokki next time.ᐟ

[@Erika70079]

@dkim5274 Ohh, I've never heard to soak them in cold water till they thaw! That makes sense though, that it would prevent cracking. Thank you!!! I will need to get some now 😀

[@frederiqueb-gilbert8599]

Sauce 1 : 2:42 2 green onions 2 tps of sesame seeds 4 cloves of garlic (grounded) 1 1/2 tbs of chili gochu 1 tps of chili pepper flakes 1/2 tsp of msg 1/2 tps of sugar 1 1/2 tbs of dark soy sauce 1 tps of regular soy sauce 1 tbs of chinese black vinegar 3/4 cup of hot vegetable oil

[@hhhssss677]

Thank you so much

[@HeAdSpInNeR96]

What if i don’t have msg?

[@Eternal-gf7ur]

​@HeAdSpInNeR96 Its fine but msg makes the sauce taste a bit nicer never really necessary so dont stress about it but if you can afford it or get it, its worth it in my opinion

[@HeAdSpInNeR96]

@@Eternal-gf7ur is there any substitute for it?

[@Eternal-gf7ur]

​@HeAdSpInNeR96 I would imagine that foods with a high amount of glutamate(msg) would be a substitute depending on the dish like kelp is full of msg but i wouldnt imagine it would go well with this sauce tho

[@Sparklescooby93]

Definitely going to try this with thinner noodles. Something about the thickness of these noodles has me uneasy 😂😂

[@EaglesFan202]

Fr😂😏

[@aaronjones155]

Right! It looks like pasta intestines

[@Sparklescooby93]

@@aaronjones155 😂🤣 I instantly thought of worms but yes! Intestines are more accurate lol

[@benjierosales450]

Yeah, like chonky worms

[@thisguy7976]

To each their own. I love it.

[@justine7143]

These turned out delicious and it was hilarious watching my husband try to wrestle the extra thick noodles 😂 Can you make red and yellow curry Thai noodles next please? I moved away from my favorite Thai place that made the most amazing golden noodles but I can’t quite get it right with recipes online

[@n8kedbuffalo]

I agree with a good curry sauce. Maybe green curry as well?😊

[@lime4328]

...you can just follow an authentic Thai recipe... on youtube

[@ankokuraven]

Help XD Im failing miserably If my dough is too crumbly do i need it dryer or wetter?

[@Mysticalblackhottie]

Definitely gotta try the sauce. The noodles are a bit wormy looking for my taste but I'm sure they're just as good. Great video once again,Papa.

[@marytanner2240]

Hahaha ikr? 🪱

[@Camellyah]

I mean, I'd totally try this sauce with some gnocchi, looks lit ngl

[@narberiuss]

WORMY LOOKING 😂

[@flyktus]

Yees! Too wormy, yuck. 😂

[@saltyfishface4618]

Always wanted the opportunity to eat worms in a dish. Now I can at least replicate the experience lol

[@tiffanyhung2495]

The noodle is called “fenhaozi”which originated from the east northern side of china. Fenhaozi 粉耗子 in direct translation means “starch mice” which does not sound very appetizing but still taste freaking bomb

[@scytheria7]

Starch mice 😭😭

[@JayZinger]

I love how people always cite where the food comes from for other ethnic foods, but when it comes to Chinese cuisine they never mention that its Chinese inspired so thanks for telling us

[@carolliu5911]

@@JayZinger I totally agree. Pizza (饼子）was also originated in China but those sexy Italians made them famous haha

[@kinnyk2884]

I really want to taste that super-thick fenhaozi so much...😭

[@Andrew-fg3jj]

@@carolliu5911 I wouldn’t be so sure about that without ignorance and arrogance

[@florindagonzalez5700]

I have NO IDEA WHY I want to cry watching this video. This is so encouraging to me, and it makes me feel like I'm capable of doing delicious recipes. I started getting emotional when he said, "Yes, you can." And, the freedom to use whatever noodles is liberating. I feel like you're videos make cooking fun and if we mess up, it's okay. Thank you.

[@Gudha_Ismintis]

I have NO IDEA WHY (as a man) I want to ovulate reading your message.

[@Noyou00000]

I made these noodles 3 months ago when they first started making their rounds and they soak up sauce so well. You can even make a ton of dough and then just stick it in the fridge until you need it. It lasted me 2 weeks, but it can probably go longer.

[@Narra0002]

That’s great

[@ankokuraven]

Help! If my dough is too crumbly is it too dry or too wet? Im failing miserably

[@Noyou00000]

@ankokuraven it's too dry. Just add a teensy bit of water (like a teaspoon) at a time until it becomes easy to shape. If you add too much water, it is really hard to fix, so just go slow. Once you feel the texture once, it becomes easier to achieve the next time you make it.

[@ankokuraven]

@@Noyou00000 thank you so much!

[@dannyk6291]

Made a half batch of the first sauce and it was the perfect amount for a bowl of ramen (I used a brand that has different sized blocks but the amount I made was roughly equivalent to a normal packet’s worth. I had to make a few substitutions because of ingredients I couldn’t find at my normal grocery store - paprika instead of gochugaru and rice wine vinegar instead of black vinegar. It was delicious! Spice level was a little high for my preference so I may reduce the amount of red pepper flake slightly. As written it wasn’t overwhelming so if you like spicy, try it as is before you make adjustments!

[@cycyclimbs]

Growing up in China, the first one really brings up the nostalgia. I can taste the noodles through the screen.

[@kronos6948]

I wonder how the 3rd sauce would be on wings, especially if I substitute the oil with clarified butter. Also, I bet these would be great marinades for skirt steak if you want to make some chili garlic tacos/burritos.

[@jmp_fr]

I like the way you think!

[@eyanatahmed9911]

On wings this sounds amazing

[@TheDarkPacific]

Yooo wing sauce all day! Plus steak marinade for burritos and such? Fucking genius

[@rebekkahansen872]

Yummo

[@gabrielle7281]

I made this tonight with chilli garlic sauce #1 and it might be my new favourite thing. Definitely worth it to make those thick noodles 👏

[@4IN14094]

Or try homemade Udon Noodles if you don't care about gluten, just need flour and some salt and water and a big ziplock bag

[@hisdud3ness93]

I loved the sauce nr.1 too, added some freshly crushed szechuan peppercorns & cayenne for a bit of extra heat, delicious!

[@tacallybruns1039]

Hey Chef! I just wanted to give you a shoutout for being very beginner friendly, dealing with some lifestyle changes and you've been one of my staple goto's for easy and healthy homecooked meals. Thanks for sharing your knowledge ❤

[@darkxzero13]

Really like these kinds of videos with a variety of options. With some minor substitutions, I had enough on hand to try the first sauce and it turned out great 👍will definitely try out the others

[@IslandTiffiney]

YUM! The homemade noodles look great. I'm gonna make all three sauces!

[@TeamClutch21]

Let me know how they are!

[@mishaa7263]

how did it turn out?

[@jvallas]

Had to check the date when I saw you talking to an open cabinet. Nostalgia.

[@willulman4264]

I just cooked sauce #1. I am completely and utterly obsessed. Not only is it easily one of the best things I’ve ever cooked, but it’s one of the best things I’ve ever put in my mouth period.

[@ankokuraven]

Help! If my dough is too crumbly is it too dry or too wet? Im failing miserably

[@ta_nya5240]

The noodles look real good. 😋 And they're glutenfree! 😍 Will definitely try making them for my friend who can't have gluten.

[@yansanshi4188]

Look tasty and I can totally imagine the texture of those good noodles! In Chinese cuisine we eat potato or sweet potato noodles a lot. It all just translate to "noodle" but in Mandarin we use different characters, only wheat flour based noodles are actually noodles (面), others like these potato starch based or rice based ones are call "粉", totally different textures and usually different way of cooking. Love these looks easy and delish!

[@samvigil9835]

Had to use all cornstarch because I couldn't find potato starch at the store today. Finally got the dough to dry out enough to roll into noodles and they were great! I wonder how much of a difference the potato starch would have made, but I loved them. Would make again, especially since I know how to trouble shoot the dough much better now. Made garlic chili oil #1 and it did not disappoint!!

[@juanifico]

corn starch can affect the texture and stability of the noodles

[@jeffxgoodman67]

Great video! Hello from Austin :) I'm definitely making this. For your viewers--since its hard to keep the oil below 350 degrees (better at 300 as if you are making a chili oil), its good to put a little oil in with the spices at a time... just to make sure that you don't burn them. Once they are saturated with the oil, its much harder to burn. So if you don't have a thermometer, just add the oil into the spices in stages. A little at a time. This way, the mix stays unburned even if the oil is a little too hot.

[@SEPetersen1]

PLEASE add this recipe into the next cookbook.... However! I will be making noodles with extra GURTH from now on😂🫣

[@gildedfrost]

I might have to try some of these sauces! I make chili garlic noodles all the time. My usual sauce is toasted garlic + Chuanzhiwei chili oil + homemade pork bone stock + soy sauce + mirin. So these are gonna be something different for a change.

[@koretechx1]

Oh yeah, I know what else has girth... My midsection after watching your videos for the last three years. I can't wait to try out those noodles and sauces!

[@spill4155]

i did not interpret this accurately at first

[@mndlessdrwer]

This does tend to happen when you watch a lot of excellent cooking shows and youtube content creators. You can't help but want to try making the things you see and then bad things happen to your waistline.

[@apolloisnotashirt]

This makes me want to try to make a pasta or noodle version of tteokbokki. I love the store bought ones but the rice cakes in my opinion are too small I prefer bigger and chewier onces. Maybe its possible to make a rice noodle version with Josh’s recipe here then making your own tteokbokki sauce and enjoy.

[@thepassenger5484]

I had the chance of making my own tteokbokki by mashing rice highly reccomand trying

[@AnniCarlsson]

Those noodles are same thickness as the rice cake my store has but longer.

[@Doflaminguard]

No wonder it looks familiar to me. Its a tteokbokki but instead of rice, its a potato.

[@arand0mkld459]

if that's in the cook book ima buy it

[@Karoline_g]

I have been looking for an all potato gnocchi for a decade! Thank you! Those look great!!

[@Flareontoast]

We make noodles like that (with regular flour mostly, tho, and smaller) in parts of Europe! In particular here in Austria, we eat them sweet, with butter, sugar, and poppy seeds.

[@sophhillington]

Hab noch nie davon gehört lol

[@yasmeen6790]

@@sophhillington Fingernudeln bzw. Schupfnudeln ;-)

[@tina_4943]

Servas fellow Austrian! 🎉

[@felipeflores5403]

I ate noodles like that in Chengdu with some super spicy sauce and I swear it's one of the best things I've tasted

[@leonardgraf2908]

Do you read the comments? I really love your videos and thank you for beeing such a genuine person. Please thrive as you do now as long as possible and live your best life! Greetings from Germany.

[@SkyClears]

This looks amazing! I’ll be making these soon. I’ll start with sauce number one.

[@RisqueRique]

The thickness of these noodles reminds me of Udon which is an absolutely treat definitely my favorite type

[@IISeahawksIV]

Have tried all these sauce recipes now. My favorite is the 2nd one.

[@ankokuraven]

Help! If my dough is too crumbly is it too dry or too wet? Im failing miserably

[@REINYDAIlY]

These Chinese noodles are extremely trendy, and the beautiful thing about them is that they make you enjoy other versions of noodles that you will definitely like. The sauces look savory, tangy, sweet, spicy, and garlicky. You definitely extended the common recipe by making your two other sauces. Worth sampling!

[@adude3953]

josh never fails to make my mouth water.

[@redhelmetsclips6297]

Umm… The food or the guy?

[@llohhan]

​@@redhelmetsclips6297 the guy

[@maunarose]

Turned out SOOO GOOOD! I did the homemade silly noodles, and they were so fun to eat. I made sauce 2 with the gochujang… SOOO GOOOD! We garnished with thin cukes and fresh crisp thin superhot spicy chopped peppers

[@dcprince1]

Those potato noodles look INCREDIBLE! Can't wait to try them!

[@fave525]

i made this today (only had shit potatoes so some noodles torn) with the sauce #1 and it was GLORIOUS. honestly, didn't expect to like it this much. absolutely fantastic dish.

[@linkinpark2380]

The thiccccc noodles look so good! Like a long tteokbokki which of course would pair well with sweet and spicy sauce of any kind 😍

[@candicepayne6592]

I have made these and did a Korean rose tteokbokki….with melted mozzarella, and some little pork sausages. D’lish!!! I also made a bacon Alfredo one and it was awesome too!! The noodles are bouncy, chewy and soft.

[@nyarga]

Tried the first one today and it was awesome! Thank you for the recipe, Joshua!

[@felicityrose5279]

I have made these noodles twice now and they are PHENOMENAL. And easy. Thank you sir

[@ankokuraven]

Help! If my dough is too crumbly is it too dry or too wet? Im failing miserably

[@Sevillian16]

I would love to see how you cook more game meats. Rabbit, venison, elk, etc.

[@TheDeepDiveLLC]

I don't know if I'd classify rabbit as game meats, but that's me. I do agree with you though.

[@blaisezignego]

Elk is venison

[@guppy9186]

British man here, no we don’t.

[@josiahsanders4121]

Venison is game meat usually refers to deer or elk and rabbit is a game meat as long as it is wild

[@guppy9186]

@@josiahsanders4121 anything ya shoot

[@Hexogentrinitro]

I've never wanted to cook more than when you referred to cooking as alchemy! That's the best cooking hypeman line I've ever heard!

[@mikeee_e4606]

I’m a pretty passionate home cook and something I realize is people are just lazy. They always end up saying they don’t want to wash dishes. Like wtf 🤯🤦🏻‍♂️

[@aintmisbehavin7400]

Yeah, I'm gonna have to try this one. I think I'm gonna cut the noodles down to 2-3" pieces so it's easier to handle them. But HELL YES to these sauces.

[@eltonhollingsworth6124]

The making of homemade noodles made me think of how my family makes spätzle from scratch. Now I’m wondering how a chili sauce spätzle would taste…ooooh the gochujang sauce with spätzle, then a sauerbraten made with bulgogi seasoning and a mild mat kimchi sauerkraut could be an interesting culinary experiment.

[@ivyhe7234]

Not sure where it originiated from, but I've been eating these growing up in China. If you want to try them and don't want to spend 30 minutes making them you could find these in noodle section in Chinese grocery stores, labeled as 土豆粉, translated to potato noodle.

[@jeanku]

Finally a none fast food recreation. I'm definitely making this for lunch today.

[@TwistMotionless666]

What's wrong with fast food creations?!

[@jeanku]

@@TwistMotionless666 Proper meals are much better. Plus, not everyone within the States and worldwide are addicted to fast food as most Americans are (even though thats the niche market of the channel "americans").

[@TwistMotionless666]

@@jeanku idk that KFC double down homemade was the bomb

[@ezay8694]

@@TwistMotionless666 nothing inherently wrong with it. Most aren’t suited for the home kitchen or require a lot of ingredients most people don’t have on hand.

[@chaigaii]

@@jeanku ngl the amount of sugar and spice and salt in these is probably the same as a nice chicken sandwich

[@fatallyfatcat5274]

We use the same exact recipe in our traditional cooking, we just shape them differently. Form into tiny balls and then push your thumb half way into the ball to create the perfect sauce delivery system. They are called "kluski śląskie", named after a region in Poland.

[@eresthon]

You are just a master of your craft, Josh. I've been following you for yeeeears now and you are really the GOAT ❤

[@jojox1904]

potatoes in salt water until tender mash add potatop starch 250ml add room temp water while kneading roll in rods, boil until float sauce: 2 green onions, sesame seeds, red pepper flakes, sugar, soy sauce, vinegar, hot oil mix

[@EaglesFan202]

If josh ever has kids they’re gonna be lucky with breakfast lunch and supper:(

[@TippyHippy]

I put my hamster in a sock and slammed it against the furniture.

[@TheDeepDiveLLC]

No, I think most people are just lazy and don't care enough about what they eat. Honestly, if you aren't going to do anything remotely close to this for your children, you're not fit for having kids, bud.

[@beenfaahmed449]

​@@TheDeepDiveLLC you reminded me of my mum

[@beenfaahmed449]

She is amazing :)

[@HireMichaelEverson]

They'll be like "this tastes nothing like chicken nuggets in ketchup"

[@jokertaylor6492]

I try this with cornstarch and it's also very delicious. One thing is it isn't really chewy and it tends to break apart. I think if you don't have potato starch, tapioca starch would also work too to achieve that chewy texture.

[@jrmint2]

Agree. Tapioca starch would imitate gluten.

[@hubertbartkowiak8673]

Those noodles are really interesting. In poland we have a similar dish "silesian dumplings" which is made from the same ingredients but in a totally different form/shape and as soon as I saw the vid I needed to give it a try. That was like a totally new experience and I thank you for that. Shit was bussin fr.

[@mustwereallydothis]

Every so often, I find myself longing for the cozy little cupboard we used to hang out in.😊 Is it just me?

[@staceynoffke]

What did David Seymour do wrong? Or it that the texture of these noodles?

[@ManuelStone-d9t]

Those potato noodles look INCREDIBLE! Can't wait to try them!. YUM! The homemade noodles look great. I'm gonna make all three sauces!.

[@emwhaibee]

-rice- ° Tamarind Chili ° Garlic Chili ° Honey Chili Sweet/Potato tteokboki! 🎯💯✅ FRESHLY MADE!! Thanks for stimulating my inspiration nodes Joshiefuu!!! 👌🏾🤌🏾

[@chaoticallyprofessional9528]

Those noodles look incredible! My roommate (she's also my best friend of 10 years and my brother's fiancee) and I made the gnocchi recipe from your cookbook and it turned out amazing with some pesto and alfredo sauce! Great video as always!

[@jdubbs3634]

Prince Streets pepperoni square slice gets left off quite a bit of top spot pizza places in NYC but it’s an absolute must

[@Vipton__]

This looks so good, could you try and recreate nenechicken? its a Korean based fast food chain thing, mostly centred around chicken, im unsure if you have this store in where you live, but if you do, please give it a try.

[@mossycryptid6446]

wow I love the shape of these noodles, they seem like they'd be my ideal noodle texture

[@kenweiss8565]

I love your presentation. Funny and energetic. Oh and the receipes sound great also lol!

[@cameronanderson7276]

watching this at 2 am and now i’m starving af and would rather make this than sleep😫😫

[@zeroryoko999]

For the homemade noodles, could you use cornstarch or regular flour if you don't have potato starch?

[@Nossimid]

Yes. Flour might get reabsorbed into the noodles though. So corn/potato starch will keep the noodles separated for longer.

[@draconicdusk5911]

Same question. I don't have access to potatostarch

[@recoveringsoul755]

I don't have potatoes or potato starch. I was hoping he'd make big noodles with regular flour and other ingredients that I DO have.

[@grinu1214]

it will have different texture with regular flour, more stiff less chewy, i dont know about corn starch

[@V_C909]

I wouldn't recommend you to do that, because the ratio of amylopectin and amylose in different starch is hugely different, that give those different textures, for example, the"bubble" in bubble tea uses cassava starch, and there's no alternative for it, so if you want to make this dish, you can either buy the ingredients you don't have online or just use another noddle, it'll be fine

[@Donut1animation1]

Gonna try this I have been wanting to learn to cook and everything just seems so daunting to me and this looks simple and delicious

[@PSQ51129]

it's a chinese dish. usually called "thick potato noodle", sometimes made with sauce in your video, sometimes also mixed with sesame sauce which is also great!

[@Qert1109]

I like the intro, feels very “Good Eats” starting in a cabinet

[@Js_Son83]

The second noodle looks similar to korean tteobokki (korean spicy rice cake dish). Did Josh ever make korean tteobokki on his channel? I know he loves korean food but can't find tteobokki on his channel. He should make it!

[@snapgab]

It's funny reading the comments here about all the people who actually made this recipe, there's so many more of them than on most of Josh's videos haha, shows how over the top many of his recipes are for most home cooks, that one of his simpler recipes immediately has people actually trying it out. Not a criticism by the way, I've tried some of the harder recipes and they were amazing, but they're a real commitment. I'm definitely trying this recipe too, should be fairly simple.

[@spuzzy]

full recipe Here :) Noodel recipe: You need two medium. Or three small Yukon gold potatoes Peel them nicely Off a little jacket, cut them into 1.5in chunks and place them into lightly salted boiling water just until tender, about 5 to 7 minutes. Remove and run through a potato ricer while they're still hot. Now. Add your rice potato to a bowl, smooth it out with a spatula and add one and a half cups or 250g of potato starch. Start mixing that together, then add three quarters of a cup or 175ml of room temperature water. I would highly recommend you start with half that amount of water kneading, then adding more to hydrate as you see fit. The goal is to end up with a nice smooth dough that's not too crumbly. and you may end up using all the water. But that's nature,❤ Need your potato until you get a nice cohesive dough. Divide that into 16 even pieces. Then roll those pieces into rods about 6 to 8in long, depending on the length and girth that you prefer. Just try to keep them thick. That's kind of the appeal. Plus, they also fall apart. If you go too thin now, drop those bad boys into a pot of boiling water and cook until they float. Once they're floating, then you just cook for another 1 to 2 minutes. Done. first sauce: while those are boiling sauce, number one. Now to a large Heatproof bowl. Add two green onions, finely chopped two teaspoons or ten grams of toasted sesame seeds, lightly ground four cloves of garlic grated one and a half tablespoons or 12g of gochugaru two teaspoons or 11g of crushed red pepper flakes, half a teaspoon or three grams of. Loves it. Half a teaspoon or three grams of white sugar, one and a half tablespoons or 22g of dark soy sauce, one tablespoon or 17g of regular soy sauce, one tablespoon or 17g of Chinese black vinegar. Then in a small sauce pot, you'll add a third cup or 75g of vegetable oil. Heat that over medium until hot. Now you don't have to check it, but my recommendation is 350 Fahrenheit. Now pour your hot oil over your mixture in your Heatproof Bowl. Right. You did pick a heat proof bowl. I hope once your hot oil is in there, mix it lightly. Then using a spider or a perforated spoon. Fish out your noodles and place them into your bowl. Done. second sauce: one Tablespoon or 18g. Of gochujang three tablespoons or 37g of Sriracha, three tablespoons or 46g of tahini, one teaspoon or three grams of ground, Sichuan peppercorns, one tablespoon or 17g, dark brown sugar, one teaspoon or seven grams of sesame oil, three tablespoons or 50g of soy sauce, two and a half tablespoons or 24g of water, three cloves of garlic grated mixed together until combined. Boil your noodles, add them to the bowl and toss to coat chili. Done. last sauce: in a medium saucepot add half a cup or 100g of white sugar, one cup of 240ml of water, one cup or 240ml of white distilled vinegar, one cup or 240ml of fish sauce. 15 Garlic cloves. Yes, that's right. Follow that with one cup or 26g of Korean chilies, four green. Onions, rough chopped. And a three inch knob of ginger peeled and thinly sliced cover with a lid or a cartouche, which is just parchment paper folded because you want these bad boys to steam, bring that to a boil over medium high and cook for seven minutes or until the chilies are tender. Remove from the heat and let that sit for five minutes. Then pour everything into a blender. Blend on high speed. Once that's blended to as smooth as possible, slowly stream in half a cup or 105g of vegetable oil. Then once all that is added, pour your sauce into a bowl, add salt to taste if needed, then get your large heatproof bowl, boil your noodles, add them to a bowl, add your sauce. Toss, toss, toss. I meant to say pop into a bowl, but I wrote poop on my notes here. So poop into a bowl, maybe garnish this one. Chili garlic. Number three. Done.

[@ezay8694]

What’s the point in commenting the recipe when the recipe is the video?

[@PTcruser65]

@@ezay8694 obviously that this person has mental issues and thinks he is Joshua.

[@AbdullahKhan-le7vq]

JOSHUA IS THE GOAT PERIOD

[@theturkeyprofusion7190]

Very intrigued by the big noodles! Could you make them with sweet potatoes?

[@skatingcanuck9837]

Joshua I think you are the first white chef I've seen use MSG - respect!✊

[@josevitovillacorta9575]

Greetings of peace, Mr. Weissman.

[@sarchlalaith8836]

What a respectfully secular way of saying it... That's very much appreciated.

[@watchingyourback100]

from the first time i saw you cook i fell in love with your way of doing it, all your recipes are wonderful

[@Youtube-Censorship-Police]

love the gluten free potato noodles, need to try them myself!

[@redblueyellowlight_brigh91956]

"Yes! You can!" Just what I needed to hear.

[@adamcook3549]

I want everyone to come have a bite of the food at the end of the vids! Similar to how the Babish crew does sometimes

[@DonutSwordsman]

He didn't cuz the noodles are mega underdone

[@adrianoamoroso8480]

@@DonutSwordsman They're not, they're basically long gnocchi and gnocchi takes like 3 minutes to be done

[@recoveringsoul755]

​@@DonutSwordsman the potatoes he made them from were cooked first, then boiled again.

[@Liton999]

I can almost hear "Haiyaaa.. Joshua, don't poop in your bowls! Haiyaaa..."

[@consolegamergirl]

I would Love to see you make Homemade Mung Bean Jelly Noodles. I learned my recipe from Martin Yan

[@belalabusultan5911]

I agree with you, Tahini does not go well with noodles, wether they are Italian noodles or Asian noodles, it just doesn't pai well with them. Tahini must be mixed with something acidic/sour to be eaten with any carbs, that's why you usually find Tahini in Hummus or Tahini sauce, where some lemon and water are added to the recipe.

[@MrXtremeHuhn]

Looks like intestines 👍

[@AlizaKamal-g3r]

😂

[@chknuggie]

the noods remind me of tteokbokki!!! THICC NOODLES ARE SUPERIOR THO SO THIS IS GENIUS

[@cryptoverse_ca]

I made this, very delicious. Noodles were finicky. Hydration control is essential. Another noodle I think was overlooked is spaghetti, which works well

[@aaronquan8741]

good rule of thumb when pronouncing foods from other countries like dan-dan noodles, is that all the vowels are round so the A would be an "ah". It sounds more like dahn-dahn, which is the sound the noodles make when they slap it on the board.

[@CatsPajamas23]

Happy Passover week Josh! (Hope you had a great Easter!) These sauces sound really good. I occasionally make quick homemade noodles (which are called 'dumplings' down here. Southerners are weird. They are clearly noodles.🤷) {The potato noodles that you made however, are noodle-shaped dumplings. 😉}

[@DJTrulin]

the best noodles for this are biang-biang noodles, a flat wide wheat flour noodle that you make by slapping against the table and stretching out. They have much higher surface area to volume ratio so the flavor is more concentrated

[@SAVANNAHSOUTHBEACH]

Looks amazing 🔥💞

[@shimmerandshadow7292]

Everyone’s freaked out by the thick noodles but they look FIRE I NEEEEDDD

[@twinflambeed]

Looks insanely delicious 🤤 👏💕

[@herbertseinsjorg6054]

The girth of that noodles reminded me of a dream i had tonight, imma have to talk with my therapist about

[@eropis]

The noodles could be German in origin. They are essentially "Schupfnudeln" not cut into smaller pieces.

[@heyitsmebee]

Most schupfnudeln I know are made with potatoes and regular flour (like gnocchi).. haven't tried one with potato starch. It would be quite different.

[@LandeezXD]

also could be korean or chinese but def similar in a lot of european or asian countries ig

[@Shinnra]

I always come back to this video, one of the best ones so far. The first sauce is my favorite🎉

[@JohnMclellan-um1rj]

at 02.14 with the potatoe dough in scotland wee roll it realy flat and fry them in skillot .frying pan .we call them potatoe scones .breakfast ingrediant with a fry up .cheers.

[@kilsoph398]

I wonder if you could season the noodle dough itself so the thicker noodles are flavorful throughout? It kind of reminds me of a noodle version of a rice cake.

[@Twistedgrimm]

This recipe is gonna give me brolls (back-rolls) its soo good i added crushed peanut to the 1st one for extra texture and the store didnt have green oinon so i used shallots

[@hnp8184]

Uncle Joshua really did good with these noods

[@theseawasangrythatday]

I have a recipe of my own. I call it Turkish noodles ahahah. But the noodles are a Korean brand. You should definetely try it, it's delicious. 1 tbsp pomegranete sauce 2 tbsp tahini 2 tbsp soy sauce 1 dessert spoon tomato paste Noodle water Lots and lots of black pepper, red pepper powder, red pepper flakes, chili flakes, curry, garlic powder, vegetable powder, some cajun seasoning, if you have it, a little ginger paste. But all of the above (the seasonings) should be a lot. This makes an amazing sauce.

[@ylllom]

Within 10 seconds I liked and subscribed, you’re timeless and captivating 🙌🏻 thank you for sharing your creation, I WILL be doing this