1) Thanks for sharing your recipe. It's yummy. 2) I like butter w/ olive oil or avocado oil combo as butter alone will cake up once it's cool. 3) When I cook pasta, I take it out of hot water before al dente and finish it in the sauce so pasta absorbs the sauce better rather than just coating. Super important for all pasta recipes.
You make a good point about pasta. I typically cook my pasta as you said, but for this specific recipe I felt it was a little sacrilege for me not to cook the noodles the way I did. Thanks for the comment!
@@danieldoesfood It was out of this world! We used ghee instead of the butter, but everything else was the same. It is definitely going to be something we cook a lot.
@@paddywhack9261 yeah. I guess I could be a racist. But that doesn't have anything to do with my opinion of that fat kid slurping his noodles. So it's ok to slurp in China and Japan, but I don't have to like it, and I have grown accustomed to having freedom of speech, like you have to call me about idiot. Just don't do it to my face.
I've looked a number of recipes for this. I like yours with the exception of the noodles. I think I'm going with an egg noodle. My hesitation is with the oyster and fish sauces, never used them. I'll let you know how it comes out. Thank you, nicely done!
Thanks Jim! Egg noodles would be great too! It’s a very forgiving dish in terms of noodles and sauce. Fish sauce can be quite pungent if you don’t have any experience with it. You can sub in more soy sauce for the fish sauce. Oyster sauce isn’t as strong but adds a great flavor too. I suggest using it if you can. In a pinch, you can use some Worcestershire sauce, but play with the flavors to see what tastes good to you! Hope you enjoy it!
Great stuff. Have watched a few Vids on making this and I like the simplicity of the way you make and the ingredients. Have them all, apart from the cheese as I reside in the Philippines.
My recipe serves 2 people if it is eaten on its own. It should serve about 4 people if it’s eaten with other things. You can scale the ingredients list in the description accordingly for 50 people.
Hm. I’ve never really used ready-to-cook noodles. The pasta water contains starches in it from the cooking process and also some of the pasta flavor. The pasta water will help the sauce adhere to the pasta, so using plain water will make it a very watery sauce(and possibly bland). In theory, you could use water and some corn starch(just a light amount of it). I have never tried doing it this way, so you’re gonna have to experiment with this. I’ll say this though, you don’t want to make a corn starch mixture that is too thick, just water with the lightest bit of corn starch.
in addition to sweet, salty, sour, bitter, umami is the fifth taste we can perceive. it provides a lot of the savory flavor that we like in a lot of foods, like tomatoes, soy sauce, cheese, etc.
