Carla's Garlic-Butter Umami Noodles
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- Опубліковано 24 тра 2024
- For info on the Mama Teav's giveaway, head here:
open.substack.com/pub/carlala...
This recipe is brought to you by the aura of San Francisco garlic noodles, Korean jap chae, and ultimately, my total dinner laziness. The night this dish revealed itself, I had been planning something entirely different-a one pot pasta that’s coming soon! Then I realized I had none of the ingredients needed, so I used what I had and landed on this single-serve bowl of umami delights. The whole thing comes together in no more than 15 minutes and is the perfect vehicle for heaps of garlic chili crisp. Eternally grateful for my poor planning.
0:03 Extremely Umami Noodles
1:31 Embrace the Ingredients You Have
3:11 Make a Saucy Sauce
5:18 The Journey Heats Up
10:00 Eat In Peace
Carla is using Goldilocks cookware and recommends the entire collections without reservation.
cookgoldilocks.com/carla
For the full recipe and more, head to Food Processing (my newsletter):
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Pailin's video that I referenced in the video is here:
• Garlic Noodles Recipe ...
... and Kenji's Garlic Noodles video is here:
• Garlic Noodles | Kenji...
Producer: Zoie Omega
/ x_omegadeth_x
Director of Photography: Tim Racca
vimeo.com/348179757
Food Stylist: Cybelle Tondu
cyborrrrg?...
Editor and Comic Genius: Meg Felling
/ poorpotatoface
Theme music "Magic Hours" by Amy Crawford
www.amycrawfordmusic.com
#carlalallimusic #noodles #pasta #umami
Note for any new cooks using *electric* stoves: Carla is using a gas hob, which are very responsive to changing their temp, meaning lowering the heat alone is fine if things are running a bit hot. On an electric hob though, you often need to either move the pan off the hotplate partially/entirely to give it time to drop to the lower temp, or even put a splash of water in the pan to help remove some of the excess heat. Putting the lid onto a non-steamy pan that's *still* sitting on a previously-too-hot hotplate can actually *increase* the temps in the pan, cos you've basically made a mini-oven, and heat isn't being lost to convection. She probably mentioned the lid bit cos it'd help trap the steam, cos the water dropping back in is what would help lower the heat on the bottom of the pan itself. But on electric, unfortunately, we've gotta be a bit more careful :/
Oh my god thank you! So many times I've been cooking and things became a bit too hot, soI turn down the heat yet everything still burns! I had no idea what I was doing wrong, so thank you for explaining .
@@klempaj1140 Adding liquid can bring back a pans heat to boiling point temperature. Thus, helping things not burn or cook too fast. Cause over time a pan sitting on heat will go above boiling point an burn things.
This is great advice. As far as this recipe goes, the pan is over medium-low during the butter/garlic/scallion time, so it's less of a risk but can for sure happen! I would do exactly what you're saying if I was on electric, cover the pot and slide it off heat.
@@CarlaLalliMusic123 cheers Carla, you rock :D I didn't wanna come off as one of those "achshully..." comments dudes, but figured it could help newer cooks. I currently have the *worst* electric stove, and it always seems like I have to lower the heat 10 bloody minutes before I actually need to :P Cheers lady, rock on
Thank you for this!
The ‘spin it’ principle has saved me so many times. It’s encouraged me to taste ingredients before adding . Now I can just freestyle everything without feeling guilty. Food should be intuitive. ❤
I can't watch this video without immediately getting up and making the noodles. You might want to have all the ingredients in the house before you hit play.
This is a blessing in disguise I’m sans cooking flat person tonight so thank you.
Love the way you think. Magical and delicious! 🥳
Thank you for a very realistic pantry recipe
One ingredient I have in my fridge thanks to you is that Cypress Grove Humboldt Fog ❤
I weirdly DO have all the ingredients, including the potato starch noodles! This never happens 😂
This is the best "recipe" format I've ever come across.
'This is what I'm doing but here are 2-10 alternatives for everything I'm using, just follow the technique'
Love that you suggested alternative ingredients for us vegetarians! Thanks!
I love watching these while I eat
To me you are a kitchen goddess, a culinary muse, a food queen 🥕
Pour on the superlatives!!!
Carla has the cutest giggle 🤭 ❤
when you put that hot garlic sauce i was like UGHH YESS, and then the music edit came in which is perfect because it was exactly how i felt
I have learned more about cooking from these than I’d ever expect. You embody the spirit of cooking so well, and you’re excellent at sharing it!!! Can’t wait to get my hands on your cookbook 🥰
Glass noodles are so great for the weekday. It’s hands off cooking and has a wonderful chewy texture!
I like it but it’s so different that it could be weird for some people
@@ramencurry6672not weird to many millions of people - whitebread Muricans can catch up!
all of your recipes are so wonderful and my family loves every bite! i’m so happy to exist in the same timeline as you.
Everytime Carla’s videos feel like a warm hug! How i love her 💖💖
Grabbing whatever you do have and somehow rolling with it is so familiar LMAO.
Carla makes me less scared about using salt. Really improved my cooking/eating experience. Lots of love
Omg Pailin! Love her. I know that exact recipe, I’ve made it many many times.
Always love your videos Carla and so need to make this with some added Chilli-Garlic prawns this could be an amazing dish.
This is exactly up my alley. Trying this for sure. Thanks!
Meals for one are perfect for me…
Not in a sad way. Felix (the wonderful cat) and I are very happy :)
Yummy, definitely gonna do this, thanks Carla !!
I LOVE being able to feel confident about substitute
Yum! Just made these noodles tonight and they were delicious! Only took about 20 minutes to have dinner on the table.
a new Carla video!! can't wait to give it a shot.
Omg I love sweet potato noodles! I've been looking for more uses for them outside of japchae and spring rolls
Okay, this recipe title contains 4 of my favorite things! 😋
After watching this video, I had to run out and buy a jar of the OG Mama Teav’s and holy smokes!! It’s literally the most delicious chili garlic crisp ever! Thanks so much for the recommendation - my life is better now 😋😋
I literally drooled ♥️
Carla you inspire me!
Delicious. I made it but didn’t have a lot of the ingredients. So my spin for the sauce was gochujang, miso paste, soy sauce, and rice vinegar. My crunchy thing was thin sliced carrot and celery. My noodles were buckwheat noodles. I loved it.
I made this and my goodness it hits the spot! Such good satisfying flavors ugh umami bomb plus butter 🥵 I wanna try this adding some meat too. So good!
Mama Teav’s is da shiieeetttt!!! I keep an extra hot batch and og heat jar in my fridge at all times 🤤
I'm holidaying in Tokyo now and when I go home, I'm making these noodles. Day one dinner. They look crazy good. I live in Australia and I pay for the shipping of Carla's books and I am a better cook for listening to Carla.
I am FULLY addicted to Mama Teav's. I've gone thru multiple of the Costco-sized jars and gift them to everyone I know.
How spicy is it!? 😅
So yummy! Thanks again, Carla. Oh by the way, your nails look great 🤣
"Eating alone can be a joy". The most relatable line for me. 😂
Ooo. This looks like a great dish to make this week. I'm going to add a couple of chopped tomatoes, along the lines of Chinese tomato egg stir fry.
I love using sweet potato noodles instead of regular pasta in things lol the texture is so much more satisfying to me
Keep in mind that if you choose to use these types of noodles (or glass noodles), this is the proper way to 'cook' them - essentially, you want to rehydrate them either in hot water or cold water for a period of time and NOT boil them. When you boil them, you're cooking them rather than rehydrating them and THEN you're further cooking them more in a pan causing it to overcook and break (boiling them is fine if you're going to eat them as is but this recipe doesn't do that). So even though Carla mentioned that it was due to laziness, that laziness kind of paid off LOL.
potato and sweet potato noodles are so good
As a recent discoverer/lover of chili crisp, yuuum
Carla's lipstick and manicure color combo is *chef's kiss*
5:56 I definitely thought you said the f word at first 😂 I was like “woah Carla!”
What are the odds that I sat down to watch this video while enjoying my breakfast with... Mama Teav's Hot Garlic! The only chili crisp oil I truly need.
Hi, Carla! LOVE your club posts and videos!! Wondering if camera can pan above more when cooking on stove, adding ingreds in bowls, etc? Thanks!
Add some mushrooms! Yummy! Great vegetarian dish. Thank you Carla!
No vampires after this dish. Thanks for the Umami Noodles, Carla
YUM. and I have all the ingredients, but need to scrounge up some possibly drying out/sprouting garlic
She is gorgeous. Great recipe
I do that all the time. I just add in what I have if I think it will work.
yea no srsly the way our family cooks is to just see what's around in the kitchen or just buying ingredients we want to eat and then cooking with whatever we have in the kitchen haha. cooking is as simple as someone wants it to be! I always love getting friends into cooking and they realise that it's not mad science haha.
I feel like this is the spin it version of pad thai, yumm
Can't stop thinking about these noodles, and can't stop thinking about how bomb garlic chives would be in these!
Yes absolutely! I put garlic chives in the Spin It options
@@CarlaLalliMusic123 thank you so much -- I was just thinking the "spin it" philosophy is so critical when you're on a sensitive tummy diet like low fodmap -- and garlic chives and scapes are the subs that came to mind for garlic in this recipe. Encouraging "spinning it" to people starting out on a more restrictive diet for health issues is critical to preventing food fear.
Fried shallots are also quite fire to add.
And some chili crunch…
@@christianrokicki the momofuku chili crunch has fried shallots & chili de arbol its also, quite fire
@@caseyjones5145perfecto !
Have you ever added the eggs with the noodles still in the pan and if so how did you feel about the result compared to what you did in the video?
Good cooking
Gonna try this with soba & oyster sauce bc I have it, but not mirin 😅 & black vinegar bc I don’t have rice vinegar 😅
Makes you say,
uuuuu mommy!!!!😂
Where did you get your spatula?
🥰
Glassy noodles are always fun eating when you have glassy pupils.
Peep that Pauline Wolstencroft rainbow mountain plate!
Now I can tell my dad that there is a term for how we are cooking all the time😂
Where did Carla's trash can bunnies go? My daughter and I miss them😂
we discussed this comment during our shoot today and let's just say the bunnies will be back soon! 🐰
Omg your commercial came on before this!!!
Would Worcestershire sauce work as a sub for fish sauce?
Yes!
i think that would be great. Different, but great.
Carla is my Brooklyn goddess
Vegetarian Oyster Sauce does exist. It is great!
10:32 that was the adjective spree to end all adjective sprees
The noods look great….but drop the deets on that dress! ♥️
Let me just first start this off by saying Carla everything you do is fantastic to me in my world. I love watching you, girl. I have watched you for marathons at times, when I am Looking for something great to fix for my family. You always come through. I just wanted to let you know this and the Humbolt fog cheese&all ur dishes are the cats Meow.
Just love your dress.❤❤❤🎉🎉🎉👘~《{🧄🌶🫚🍄🧅🧀🥐🥩🥖☕️}》 ur style&Aura is💯🤗😘👩🏽🍳🙋🏽♀️🩷🩷🩷🩷💞💕💞💕
I love you because I called my sister Lalli and now i'm crying..
I am so sorry I just realized this video was from today! This makes things more complicated and more forgiving! I'm so sorry!
Is umami not just savory?
that's definitely a good word for it. anytime your glutamine receptors get fired up, that's umami. Lots of foods have it, but it's especially robust in fermented foods.
The word 'savory' has shifted meaning in time and cultures - it often is used for anything 'not sweet', and then often 'salty and spicy', and sometimes 'meaty' or even 'herbaceous'. But umami is actually a very specific flavor independent of the standards of sweet, salty, bitter or acidic. It very specifically targets glutamate receptors in the tongue. So you can have umami that is also sweet and not salty or spicy - like beets, carrots, onions and yams. Sweet + salty + umami is a common Chinese food profile - often soy sauce + oyster sauce + sugar.
Vinegar is umami? I thought vinegar belongs in the sour category of tastes....
Beautiful lady
am I the only one who ALWAYS cuts green onions from whites to greens lol watching her cut it felt sooooo wrong (but obvi there’s nothing wrong with it) lol
I usually go white to green and when I am lazy I use my kitchen shears.
mmmmmm need more Marge and feline shots...
It looks like Pad thai.
I've read that here is a gene dividing people between sweet and salty. To me, Umami is the first taste, not he fifth. Salty is a reasonably close second. Bitter, Sour and Sweet are interesting variations that can bring a bit of fun but totally unnecessary.
Are you ok? You….
one and half egg is good but two eggs are too much, that's fussy. what to do with one egg white? That's not use what you have. That's waste of food... Just eat two eggs...
I love Carla, but am finding the videos have too much going on.
So many speech bubbles while she’s talking, and now they make sounds?! 🤯
I don’t think they did before.
I guess I’ll just stick with the written recipes.