The Easiest Chili Garlic Noodles Ever (3 Ways) 

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

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

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

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.

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.

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

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

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.

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.

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!

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

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 👏

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 ❤

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

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

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.

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

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!!

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.

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

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

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.

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.

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!

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

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

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!

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.

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

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.

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 🤯🤦🏻‍♂️

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

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

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

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

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

josh never fails to make my mouth water.

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

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.

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

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

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

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.

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.

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

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

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

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.

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

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!

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

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

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.

I really enjoy the videos where you just noodle and make a variety of things to experiment.

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

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!

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.

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.

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!

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

your concepts are the bomb! always so refreshing and eye catching

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

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.

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!

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.

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!

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.

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

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

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

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

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.

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

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

Greetings of peace, Mr. Weissman.

I thoroughly ENJOYED this video and allllll the extras! 🎉🎉🎉 TY for the content!

Looks amazing 🔥💞

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

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. 😉}

Thank you for sharing!

Looks insanely delicious 🤤 👏💕

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

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

Been eating tteokbokki with fenhaozi(the noodle) ever since it became a common option in korea. Mind blowingly good but I also gained so much weight.

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

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

Looks like intestines 👍

The last sauce is amazing! Thank you. The noodles are a little heavy for me, but it is good to try new things.

Love the variation on the sauces

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.

Didn't have any sugar in the house at the time nor sesame oil so I use sesame seeds and peanut butter and still turned out pretty good

If you haven't already, can you do a recipe for dandan noodles? Had them for the first time last year because the restaurant was deadass out of everything else, and I fell in love with them but wanted to try making them myself

i just did it with some iterations here and there and i am going straight back to the kitchen now

Wow such a brilliant performance in making a big size noodles 🍜

the noodles are kinda like our polish "kluski" or "kluski śląskie", if u like these noodles you should defenitly try kluski! its so chevy and goes perfect with any kind of meat and sauce!

Saw awhile ago someone using that type of noodles as a replacement for korean ricecake for Tteokbokki for beginners to get used to that texture

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

if that's in the cook book ima buy it

I am 13 and i just made this with sum of my own ingredients(becoz i didnt have sum) and My parents said they loved it tysm

I like your GIRTHY noodles I am dying of laughter! Awesome video! ✌🏻