I’m from the Bay Area and have been to crustaceans and Thanh Long many times and since I moved out of state, I miss it so much and I’m so happy I found your channel I can’t wait to try this recipe.
You have to use butter with two tablespoons oil grated par cheese fish sauce snd soy sauce and brown sugar sprinkle with green onion Don’t forget the sesame oil Much more flavor and more garlic Satuteed slower in the butter
Making the garlic noodle for dinner! I actually didn’t put the noddles in the boiling water. I just pulled apart the noodles from the package and rinsed it in cold water . The noodles kept a it’s shape and didn’t break apart while cooking! Great recipe!!
I want to clarify for everyone. Package directions say to boil for a minute or two and if you don’t, the noodles will be too hard to eat. My friend tried just soaking or rinsing already and it wasn’t enough. I don’t want people to make this wrong and be disappointed.
made these today and it was delicious i think i added the paremsan too soon because it melted fast instead of mixing in still was amazing thanks for the recipe! The local viet place near me charges nearly 10 bucks for an order of these noodles
Thanks for posting your recipe. It looks really delicious. I've ate at crustaceans twice already and absolutely love their garlic noodles. But now I'm gonna try an attempt to replicate your recipe.
Wow. This is the best garlic noodle recipe i ever tried. I bought exact same ingredient ans just made it. It's hevenly.. and almost similar to crustaean restaurant garlic noodle..thanks
Girl, I hate to write how good this is. I want it to be my secret. We went there 30 years ago. Ever since looking for recipe. This is fantastic. Thank you.
Pro tip for Authentic Bay Area: add about 1/4 cup of RAW chopped garlic at the end. SF is not too far from Gilroy, the garlic capital of the world. We do a very heavily garlicky noodles here 😊
Thanks for sharing. I think your recipe is pretty spot on, not sure about precooked noodles. But it is interesting how people are way over thinking the ingredients and adding their own takes, to the point it is no longer the purpose of this vlog, making it close to Thanh Long garlic noodles.
Pacific Market. My friend also found it on Irving St. in San Francisco. It seems like they have changed how the packaging looks so it no longer looks exactly like in the video. Ranch 99 might have them but I am not sure.
I tried this recipe. It is very good; however, the ingredients do matter. Butter is better. the Kum Lee premium oyster sauce is much better than the panda. Fresh grate the parmesan. Mortar and pestle the garlic (or use a garlic press) Use palm sugar...overall great recipe.
Awesome. Now how do they make their garlic crab? Lol. I love these places. I only go the crustaceans now cuz it’s easier to get to for me. But the prices are up there.
This was very good. Thanks, so simple . The noodles definitely make a difference, I don’t even attempt with the pasta . The noodles absorb better and have a nice chew The only thing is that it’s very oily. Next time I will add some of the noodle water to make up for the 1/2 cup of oil … I’ll try 1/4 c oil .
Yes, it is oily! But the original garlic noodles are oily. It’s hard to find the right balance. Sometimes too little oil will make it dry. I just use paper towels to absorb some of the oil.
Glad you like it! It’s surprisingly easy and doesn’t have that many ingredients. When you go out to eat garlic noodles, you’ll become more of a connoisseur now because you know how to make it at home.
Wow Fanny this looks amazing! Your passion for these noodles really comes through in this video girl! Even a guy could make these! Just kidding fellas! In Canada we do not have that crustaceans place you love! However, I love my noodles girl! Now, please… How many cloves of garlic? Which vegetable oil do you use? Can you suggest some garlic infused oil as mentioned? Is simple kraft grated Parmesan OK or do I need fresh? Truly excited for this one! Thanks for revealing this most precious secret! Cheers… Keith
Hi Keith! Thank you! It's 15 cloves of garlic or more, if you'd like. I just used a vegetable blend oil from Costco. It doesn't matter exactly what oil it is, as long as it's a neutral tasting oil or you can use unsalted butter. In the video, I am guessing that the restaurant uses a garlic infused oil, but I haven't tried it. This recipe is good enough with just fresh garlic. Parmesan cheese can be from a bottle or fresh. The full recipe is in the description or find it here: www.livingrichlyonabudget.com/vietnamese-garlic-noodles-like-thanh-longs/
Thank you for a great recipe! I made it awhile back so delicious my daughter almost finish the entire packet of noodles. Making it again tonight, yummy! The parmesean cheese does do the trick. Thanks again.
I have been to two Asian markets last week and today. I can’t find Chow Mein or egg noodles. I found imitation egg noodles and Yaki-Soba, can I use those? The egg noodles I found in the fridge were really really thin.
Wow ok first always use fresh garlic no skin on means it’s already breaking down and the garlic tabs are worst 10 sec in microwave skin is off smash then chop add a little kosher salt and use knife to grind to fine pulp. All the right ingredients Been making this for 20 years got the recipe from a street vendor while in Vietnam.
The recipe only works for me if I can find the weight of noodles used otherwise I am not able to adjust the quanties of the necessary ingredients proportionally. (I am cooking for one). Many thanks in anticipation Trevor
Appologies since spotted the 400g quantity on a picture of the noodles in one of the replies. I can adjust the remaining iingredient quantities accordingly
Thank You. Very Simple and Short. Loved the Video. Haven’t Been to those Restaurants Yet. I Fell in Love with Garlic Noodles at Nguyen’s Kitchen in Chino Hills CA. They Serve Them with a KILLER SPICY GREEN SAUCE THAT Really Helps the Noodles. You Get the Green Sauce on the Side. I Think the Green Sauce is a Peruvian Sauce. I was Searching the Internet for that Sauce Recipe and Ran Into Your Recipe. You Wouldn’t Know How to Make that Green Sauce Would You? Have You Been to Nguyen’s Kitchen. There is One in Orange County too. Anyhow. Will Probably Perfect These and Make Them For My Crew. Best Wishes
I haven’t been to that restaurant but the green sauce sounds interesting. Trader Joe’s makes a Green Dragon hot sauce. I wonder if that has a similar taste?
WOW! Thanks for that Knowledge. Trader Joe’s is Right Down the Street. Will Look for it. I. Am Pretty Health Conscious So I Might Substitute Coconut Sugar in Place of the Granulated Sugar or Like Use that SIOUX-Z-WOW SAUCE you can Find at Sprouts In Place of The Sugar. The SAUCE IS SWEET, DELICIOUS AND OUT OF THIS WORLD GOOD!! OH. And the Sauce is FAT FREE! Hahahahaha. The Sauce has Red Chilies, Water, Raw Sugar, Oyster Flavor, Garlic, Vine, Salt, Soybeans, Wheat Flour, White Wine, Corn Starch, Caramel & Spices. What Do You Think? Worthy Experiment or Not?
Thanks, I can tell you tried hard to make it taste authentic - I’m sure it is delicious. One thing I like about this recipe is that it is very flexible and people can put their own take on it and make it as fancy or simple as they desire. My problem is that I can no longer eat wheat-based noodles. There are plenty of gluten-free spaghetti noodles out there but as you said the sauce just slides off off them. Can anyone think of any kind of fresh rice noodles or other gluten-free noodles that might work in this recipe? I know it will no longer be ‘the authentic garlic noodles’ you’re talking about but I’d like to get as close as possible and get one that works better than dried spaghetti noodles.
Hi Bernee! Sorry to hear you can’t have wheat. I went through a gluten-free period in my life too. If I were going to make it gluten-free, I would try different noodles to see which one I liked the best. Try brown rice ramen from Costco, soba noodles, or even pho rice noodles. Lastly, I wouldn’t cross out gluten-free spaghetti because the choices are so limited.
I like Mung Bean Threads (in Hawaii we call this Long Rice), also called cellophane noodles (sotanghon, glass noodles, etc.), these noodles are a combo of mung bean starch and water. I have not tried these in this recipe. What might be better yet is to just use the Mung Bean Vegetables or Bean Sprouts in place of the noodles. Aloha.
I just made this and it is delicious!! I followed the recipe exactly except I used bucatini noodles and sautéed some Mushroom into it! Thanks for sharing !! I took a picture too, but I don’t think I can put it here.
Now I'm curious if freshly-ground Parmesan cheese would make a difference over my store-bought Kraft Parmesan cheese. Typically, I love the taste of both but the freshly-ground cheese might have the slight edge over the commercial brands. I'm just curious. Also, would freshly ground black pepper make a difference in the coating of these noodles? Not too much, but a dash to give it a bit more "snap." Or perhaps, fresh Red pepper?
@@LivingRichlyonaBudget When I try the pepper, either ground black or ground red, I WILL let you know. which works better. Thanks for the recipe! As far as I know, ground red pepper isn't that popular in traditional Vietnamese dishes. I could be wrong, of course, but I will try both. Please present more recipes!
I’ve eaten at both Thanh Long and Crustaceans a bunch of times and they definitely use the Kraft cheese. It is a granular texture. I figured that when it first opened decades ago, they probably used what was available, not like today. I also wonder if they mix a little garlic powder with the cheese too.
In the video you say and been using teaspoon but on the ingredients list you write TABLESPOON..so which is it did you accidently use a tsp when it was suppose to be tblespoon?
In the video, I said tablespoon for fish sauce, oyster sauce, and sugar. And it’s teaspoon for Maggi seasoning, which matches my written recipe. My green spoon is a tablespoon and my blue spoon is a teaspoon. If there is a discrepancy, then refer to the written recipe.
You still have to boil the noodles, according to the package directions, or they won’t be tender enough. Have you tried Thanh Long or Crustaceans noodles?
@@LivingRichlyonaBudget you did good on this is exactly how I make mine been practicing for years but I use some better than bouillon a block of fresh parme love the cardboard too lol
Print or Save Recipe here: www.livingrichlyonabudget.com/vietnamese-garlic-noodles-like-thanh-longs/
From working at a Vietnamese kitchen, I learned the garlic in garlic noodles is blended! That’s why you can’t see it in their finished product
I’m from the Bay Area and have been to crustaceans and Thanh Long many times and since I moved out of state, I miss it so much and I’m so happy I found your channel I can’t wait to try this recipe.
You have to use butter with two tablespoons oil grated par cheese fish sauce snd soy sauce and brown sugar sprinkle with green onion
Don’t forget the sesame oil
Much more flavor and more garlic
Satuteed slower in the butter
This is by far the best SF garlic noodle recipe on UA-cam. It's a shame the bigger channels get more attention, everyone should watch this vid!!!!!!
Thank you SO much! I appreciate this comment!!!
Making the garlic noodle for dinner! I actually didn’t put the noddles in the boiling water. I just pulled apart the noodles from the package and rinsed it in cold water . The noodles kept a it’s shape and didn’t break apart while cooking! Great recipe!!
Great idea! I would have never thought about that, but it makes a difference!
Don't need to boil the noodles just soak them with boiling water for afew minutes until they seperated n drain them..
I want to clarify for everyone. Package directions say to boil for a minute or two and if you don’t, the noodles will be too hard to eat. My friend tried just soaking or rinsing already and it wasn’t enough. I don’t want people to make this wrong and be disappointed.
I made this last Christmas, everyone loved it. Definitely a hit.
made these today and it was delicious i think i added the paremsan too soon because it melted fast instead of mixing in still was amazing thanks for the recipe! The local viet place near me charges nearly 10 bucks for an order of these noodles
I made it and your recipe is the most delicious and has not been westernised. Most of the other recipes use butter and pasta. Kudos.
Thanks for posting your recipe. It looks really delicious. I've ate at crustaceans twice already and absolutely love their garlic noodles. But now I'm gonna try an attempt to replicate your recipe.
Wow. This is the best garlic noodle recipe i ever tried. I bought exact same ingredient ans just made it. It's hevenly.. and almost similar to crustaean restaurant garlic noodle..thanks
Best recipe on UA-cam!!!❤
Girl, I hate to write how good this is. I want it to be my secret. We went there 30 years ago. Ever since looking for recipe. This is fantastic. Thank you.
You’re welcome, Mary! Hope you enjoy it!
Pro tip for Authentic Bay Area: add about 1/4 cup of RAW chopped garlic at the end. SF is not too far from Gilroy, the garlic capital of the world. We do a very heavily garlicky noodles here 😊
Oh, YUM!!! This is mouth-watering! Thanks for the recipe! Some of the best tasting food I've ever had comes from Vietnamese restaurants and recipes!
The umami is accent flavor enhancer …AKA mono sodium glutamate…
Add a pinch while stirring…you’ll see or rather taste
Thanks for sharing. I think your recipe is pretty spot on, not sure about precooked noodles. But it is interesting how people are way over thinking the ingredients and adding their own takes, to the point it is no longer the purpose of this vlog, making it close to Thanh Long garlic noodles.
Thank you for your insight!
Which Asian grocery store did you find this brand of noodles? Ranch 99, Marina?
Pacific Market. My friend also found it on Irving St. in San Francisco. It seems like they have changed how the packaging looks so it no longer looks exactly like in the video. Ranch 99 might have them but I am not sure.
Love this!
Looks great! Thanks! : )
I tried this recipe. It is very good; however, the ingredients do matter. Butter is better. the Kum Lee premium oyster sauce is much better than the panda. Fresh grate the parmesan. Mortar and pestle the garlic (or use a garlic press) Use palm sugar...overall great recipe.
Thanks for trying the recipe!
I love thanh long garlic noodles and crab.
Awesome. Now how do they make their garlic crab? Lol. I love these places. I only go the crustaceans now cuz it’s easier to get to for me. But the prices are up there.
Where can we find that brand of noodles ?? Been to 2 stores now…right now in Daly City/San Francisco
Found in Pacific supermarket in SSF.
In SF, my friend found it at Sunset Super on Irving Street and 25th Ave.
Good job! Thanks for making the points you did.
Perfect ingredients! I’m so tired of everyone using spaghetti! 😮
This was very good. Thanks, so simple . The noodles definitely make a difference, I don’t even attempt with the pasta . The noodles absorb better and have a nice chew
The only thing is that it’s very oily. Next time I will add some of the noodle water to make up for the 1/2 cup of oil … I’ll try 1/4 c oil .
Yes, it is oily! But the original garlic noodles are oily. It’s hard to find the right balance. Sometimes too little oil will make it dry. I just use paper towels to absorb some of the oil.
@@LivingRichlyonaBudget it was very good and easy .super fast. !!!
Glad you like it! It’s surprisingly easy and doesn’t have that many ingredients. When you go out to eat garlic noodles, you’ll become more of a connoisseur now because you know how to make it at home.
Thanks!! I'll try it!
Wow Fanny this looks amazing! Your passion for these noodles really comes through in this video girl! Even a guy could make these! Just kidding fellas! In Canada we do not have that crustaceans place you love! However, I love my noodles girl! Now, please… How many cloves of garlic? Which vegetable oil do you use? Can you suggest some garlic infused oil as mentioned? Is simple kraft grated Parmesan OK or do I need fresh? Truly excited for this one! Thanks for revealing this most precious secret! Cheers… Keith
Hi Keith! Thank you! It's 15 cloves of garlic or more, if you'd like. I just used a vegetable blend oil from Costco. It doesn't matter exactly what oil it is, as long as it's a neutral tasting oil or you can use unsalted butter. In the video, I am guessing that the restaurant uses a garlic infused oil, but I haven't tried it. This recipe is good enough with just fresh garlic. Parmesan cheese can be from a bottle or fresh. The full recipe is in the description or find it here: www.livingrichlyonabudget.com/vietnamese-garlic-noodles-like-thanh-longs/
@@LivingRichlyonaBudget Thanks for the extra tip to NOT use unsalted butter, but to use some neutral-tasting oil, instead. It makes a difference.
It’s Ok to use unsalted butter. But you just have to be careful not to burn it.
Thank you for a great recipe! I made it awhile back so delicious my daughter almost finish the entire packet of noodles. Making it again tonight, yummy! The parmesean cheese does do the trick. Thanks again.
Beautiful videos I well try
1/4 cup of parmesan.. proceeds to add 5 cups at least lol love it
So made these last night to celebrate the Lunar New Year. The recipe was spot on. Perfection. Thanks so much
Yay! I made it for a Lunar New Year too!
Looks a bit dry. Maybe if you save some hot noodle water and add some in. But it looks very good
I have been to two Asian markets last week and today. I can’t find Chow Mein or egg noodles. I found imitation egg noodles and Yaki-Soba, can I use those? The egg noodles I found in the fridge were really really thin.
Yes, try those.
@@LivingRichlyonaBudget thank you so much for replying.
I live up near Santa Rosa what is the Restraunt called and where is it?
It’s called Thanh Long and it’s on San Francisco.
Wow ok first always use fresh garlic no skin on means it’s already breaking down and the garlic tabs are worst 10 sec in microwave skin is off smash then chop add a little kosher salt and use knife to grind to fine pulp. All the right ingredients Been making this for 20 years got the recipe from a street vendor while in Vietnam.
The recipe only works for me if I can find the weight of noodles used otherwise I am not able to adjust the quanties of the necessary ingredients proportionally. (I am cooking for one).
Many thanks in anticipation
Trevor
Appologies since spotted the 400g quantity on a picture of the noodles in one of the replies. I can adjust the remaining iingredient quantities accordingly
I hope it turned out ok!
Fresh garlic 8s the way to go! What about hoi sin sauce and anchovy paste?
No hoisin or anchovy paste in this.
Thank You. Very Simple and Short. Loved the Video. Haven’t Been to those Restaurants Yet. I Fell in Love with Garlic Noodles at Nguyen’s Kitchen in Chino Hills CA. They Serve Them with a KILLER SPICY GREEN SAUCE THAT Really Helps the Noodles. You Get the Green Sauce on the Side. I Think the Green Sauce is a Peruvian Sauce. I was Searching the Internet for that Sauce Recipe and Ran Into Your Recipe. You Wouldn’t Know How to Make that Green Sauce Would You? Have You Been to Nguyen’s Kitchen. There is One in Orange County too. Anyhow. Will Probably Perfect These and Make Them For My Crew. Best Wishes
I haven’t been to that restaurant but the green sauce sounds interesting. Trader Joe’s makes a Green Dragon hot sauce. I wonder if that has a similar taste?
WOW! Thanks for that Knowledge. Trader Joe’s is Right Down the Street. Will Look for it. I. Am Pretty Health Conscious So I Might Substitute Coconut Sugar in Place of the Granulated Sugar or Like Use that SIOUX-Z-WOW SAUCE you can Find at Sprouts In Place of The Sugar. The SAUCE IS SWEET, DELICIOUS AND OUT OF THIS WORLD GOOD!! OH. And the Sauce is FAT FREE! Hahahahaha. The Sauce has Red Chilies, Water, Raw Sugar, Oyster Flavor, Garlic, Vine, Salt, Soybeans, Wheat Flour, White Wine, Corn Starch, Caramel & Spices. What Do You Think? Worthy Experiment or Not?
Why not try it?
If you do not want to peal garlic but them in a large, closed, container and shake. The skins come right off.
Thanks, I can tell you tried hard to make it taste authentic - I’m sure it is delicious. One thing I like about this recipe is that it is very flexible and people can put their own take on it and make it as fancy or simple as they desire. My problem is that I can no longer eat wheat-based noodles. There are plenty of gluten-free spaghetti noodles out there but as you said the sauce just slides off off them. Can anyone think of any kind of fresh rice noodles or other gluten-free noodles that might work in this recipe? I know it will no longer be ‘the authentic garlic noodles’ you’re talking about but I’d like to get as close as possible and get one that works better than dried spaghetti noodles.
Hi Bernee! Sorry to hear you can’t have wheat. I went through a gluten-free period in my life too. If I were going to make it gluten-free, I would try different noodles to see which one I liked the best. Try brown rice ramen from Costco, soba noodles, or even pho rice noodles. Lastly, I wouldn’t cross out gluten-free spaghetti because the choices are so limited.
I like Mung Bean Threads (in Hawaii we call this Long Rice), also called cellophane noodles (sotanghon, glass noodles, etc.), these noodles are a combo of mung bean starch and water.
I have not tried these in this recipe. What might be better yet is to just use the Mung Bean Vegetables or Bean Sprouts in place of the noodles.
Aloha.
@@LivingRichlyonaBudget thanks, it seems that more GF choices are appearing all the time. ☺
@@motogstylus1918 thanks, I will have to try that. 😌
I just made this and it is delicious!! I followed the recipe exactly except I used bucatini noodles and sautéed some Mushroom into it!
Thanks for sharing !!
I took a picture too, but I don’t think I can put it here.
Now I'm curious if freshly-ground Parmesan cheese would make a difference over my store-bought Kraft Parmesan cheese. Typically, I love the taste of both but the freshly-ground cheese might have the slight edge over the commercial brands. I'm just curious. Also, would freshly ground black pepper make a difference in the coating of these noodles? Not too much, but a dash to give it a bit more "snap." Or perhaps, fresh Red pepper?
You could try it and let me know!
@@LivingRichlyonaBudget When I try the pepper, either ground black or ground red, I WILL let you know. which works better. Thanks for the recipe! As far as I know, ground red pepper isn't that popular in traditional Vietnamese dishes. I could be wrong, of course, but I will try both. Please present more recipes!
This is a fusion dish so go for it!
I use white pepper when I make this dish.
I’ve eaten at both Thanh Long and Crustaceans a bunch of times and they definitely use the Kraft cheese. It is a granular texture. I figured that when it first opened decades ago, they probably used what was available, not like today. I also wonder if they mix a little garlic powder with the cheese too.
In the video you say and been using teaspoon but on the ingredients list you write TABLESPOON..so which is it did you accidently use a tsp when it was suppose to be tblespoon?
In the video, I said tablespoon for fish sauce, oyster sauce, and sugar. And it’s teaspoon for Maggi seasoning, which matches my written recipe. My green spoon is a tablespoon and my blue spoon is a teaspoon. If there is a discrepancy, then refer to the written recipe.
@@LivingRichlyonaBudget Thanks for receipe n clarifying..will let you know how it turns out 😁
Good luck and hope you are able to find the Asian noodles!
@@LivingRichlyonaBudget I will 😅🤣😂 I know where all the treasures are located lol
I knew it was legit when I saw the can of kraft parm.
Chef Jeff California chef Michelle of Maryland
❤❤❤
So unless they make their employees sign an NDA how is it that nobody knows the recipe?
Maybe they do sign an NDA. But I know this recipe is close because it uses the same ingredients as another noodle recipe in their cookbook.
Your noodles were already cooked out of the package, you over cooked them that’s why they turned to mush
You still have to boil the noodles, according to the package directions, or they won’t be tender enough. Have you tried Thanh Long or Crustaceans noodles?
You admonish for using the wrong noodles and yet you use cardboard for parmesan cheese. LOL.
Yes but have you tried it?
@@LivingRichlyonaBudget no I don't eat cardboard. That stuff in the green can in awful.
😂 Lol.
@@LivingRichlyonaBudget you did good on this is exactly how I make mine been practicing for years but I use some better than bouillon a block of fresh parme love the cardboard too lol