#garlic noodles

[daily-deliciousness]

Garlic noodles

[fatty-food]

Garlic Noodles (recipe)

[everybody-loves-to-eat]

[royal-food]

Chili Garlic Noodles

[audioroleplayconfessions]

It always makes me laugh a little internally when the kissing parts of audios come up when I'm eating. I can't help but think like "girl you don't taste those garlic noodles??". Idk, it's just something that amuses me.

.

[itmetea]

📍Aum Beer House - Garden Grove, CA

Really delicious Vietnamese fusion food 🤤 I strictly came here for the puff pastry bánh canh.

[staringatthefiree]

Soooo yummy. 😍

[brian4rmthe6]

Chef Smelly (Oakland, CA)

[zapreportsblog]

[timelessstorm5289]

De Rolo's Revenge Pasta Modifications

I got the Critical Role cookbook when it came out, and the first thing I wanted to make was De Rolo's Revenge pasta because it has so much garlic, and I love garlic. I made it, it was good, but I was thinking of ways to make it better. My first thought was to add sundried tomatoes. My husband suggested blackened chicken and cilantro as well. Tonight, I finally made it with the modifications for dinner.

Here are the specifications of the changes:

Keep the same amount of parsley, and do an equal amount of cilantro. Add those to the spaghetti at the same time.

Coat the chicken in blackened seasoning. We used boneless thighs. Cook the chicken and put it aside in a separate bowl.

Cook the oil/garlic/red pepper in the same pan that the chicken was cooked in. Add a quarter cup of sundried tomatoes added when the garlic/red pepper/oil mixture has a minute left to cook.

Once that's done, add everything as per the recipe book, plus the chicken and mix it all up.

I know the book says for the ricotta to be dolloped on each dish afterwards, but we just mixed it all in with the noodles and everything else. 10/10

[chorus-the-mutate]

4 am pasta hits different

[shimmywhenyoucantbounce]

Favorite pasta: lemon pepper garlic pasta with tuna. Boil pasta; pappardelle is best but penne and linguine are my next choices. Drain and oil with olive oil. Mix in lemon juice, garlic, black pepper, canned tuna, and Parmesan until you like the ratios. (I’m sorry I can’t be more specific about my seasoning ratios). Extra points for fresh parsley or green onion garnish.

Daddy’s Pasta Dish: boil pasta. For this one rotini is my favorite but anything short and curly does nicely. Drain, oil if you want to, then put in a huge bowl and mix in: enough tomato sauce that all the pasta should be red, diced Italian sausage (ours was usually chicken), oregano, basil, and Parmesan. Red pepper flakes are good in this if you like them. Everything should be well mixed such that you can take a ladleful and get all the ingredients in it. Serve from huge bowl. :)

Garlic noodles: boil long noodles; preferably angel hair but this’ll probably be good with rice noodles too. You could also use short noodles I just like it this way. Drain; oil with sesame oil. Mix in lots of garlic and rice vinegar (probably roughly equal amounts but I usually use garlic powder. I want the vinegar a little stronger than the garlic) and a little soy sauce. Garnish with/mix in diced green onions. My family liked this with teriyaki beef, but I think teriyaki anything would be a good addition.

Thai basil tofu: sauté purple onions in a pan until they are fairly translucent. Add a sauce made from roughly equal parts soy sauce and white vinegar, a little sweetener (I use a drizzle of honey), and maybe a teaspoon of mint for every cup of sauce. If you like spice add the spicy here. Add tofu cut into however you want to eat it. Then, add a whole bunch of Thai basil leaves. You should probably mince them but you don’t have to. Sauté until tofu is a desirable texture. If you don’t have Thai basil, you can make a makeshift version with fennel instead or add more sweetening to the sauce to cover for it a bit. Also good with green bell peppers in it. And you can make it with chicken thighs but I like tofu better. Also good with Thai eggplants!! I love their texture

Daddy’s Taco/Chili Seasoning Mix: cumin base with a pinch of salt and maybe two punches of pepper. Enough paprika to be slightly noticeable if it’s smoked—I don’t like smoked so I use sweet instead. Garlic, enough coriander and oregano to come up near the cumin but not to its level. For taco meat: sauté with yellow or purple onions, bell peppers, other any other veggies you desire, and ground turkey. (I’ve tried making it with tofu but the flavor didn’t sink in well—I may just need to make it again). For chili: slow cook with ground turkey, tomatoes, black beans, and whatever other veggies you want.

Goat cheese pizza: once you have pizza dough (we use store-bought or the recipe on the 00 flour bag), cover it with either tomato sauce OR sliced tomatoes drizzled with olive oil. Add layer of goat cheese. Round log slices will crack nicely; crumbles may crisp a little. Add oregano and basil if desired and cook (about As High As The Oven Can Go for 8 minutes, but depends on pizza size). I also like tomatoes, mushrooms, and spinach on pizza, but I feel that most people don’t know how good goat cheese pizza can be and should know about it. If you like caramelized onions, you should put them on with the goat cheese. I don’t like them but I can still acknowledge they pair really well.

Mashed potatoes—good as a depression meal if you just need to ensure you have enough calories to function. Takes a while but you can drag your feet and lie on the couch while it cooks. Wash and cut a bunch of potatoes into pieces. The more pieces you have the less water you need to use, which is nice because I want the water but don’t want it too soupy, but it’s not that important. You can also peel them; I just don’t because I like the skins. Put them in a pot and pour in enough water to cover them, add pinch of salt if desired. Boil until you can stick a fork in with minimal effort. Drain off water until you have less. I’m sorry, I haven’t figured out the best amount yet. Mash potatoes with a fork or potato masher. Season with salt, pepper, and sour cream until it tastes good to you. You need to be boiling it during this so the excess water will evaporate (but leave you the dissolved potato nutrients). Bonus points for garlic and for parsley garnish! I saw the water-saving method here on tumblr before I had an account; if you know who might have recommended that, please let me know.

hallo. in the spirit of my sandwich post of yore i am asking you: what is your favorite and-or most reliable dinner to make and eat? this month i would like to learn at least one new recipe

bonus points awarded for good leftovers

if it's a depression meal that's understandable but not very helpful for my selfish dream of not eating depression meals

bonus points also awarded for a vegetable such as the noble brogoly 🥦

[formeryelpers]

Chateau Tien Tao, 69 West Green St, Pasadena, CA 91105

When I first saw Chateau Tien Tao open, I was excited to try their braised beef noodle soup. It’s $23 though, so I wanted to find out if it was any good before going. The pictures of the beef noodle soup are not appealing. The meat is in thick slices but traditionally it would be in chunks. Also, the broth looks too dark, the noodles are not hand-pulled, and they don’t include tendon. But the broth does take 24 hours to cook.

The menu includes appetizers (e.g., egg rolls, truffle fries), entrees (beef noodle soup, zha jiang noodle, garlic noodles, bone marrow rice, etc.), desserts, and drinks. There’s a separate wine list. While the beef noodle soup is Taiwanese, they have dishes from Vietnam, Thailand, and Japan too.

House garlic noodle with ribeye, parmesan cheese, dried parsley ($23): While it’s on the expensive side, the portion of noodles and steak was generous. The noodles were soft and fragrant with garlic, cheese, and butter. They were medium round noodles. The thin steak had dark char but was tender. It had bits of fat and gristle (not a lot). The creamy cilantro sauce served on the side was a nice touch. Some pickles, veggies, or herbs would have been much appreciated.

Mountain tea ($4): They make the tea with loose leaf tea grown in Taiwan. It’s mild in flavor. Multiple refills were provided.  

The restaurant is upscale with very attentive service. It seemed very small but there was another room that was much larger.

4 out of 5 stars

By Lolia S.

[thezodiaccafe]

Wanna eat some garlic nooodles?! Uhmmmm

CKG'S ZODIAC CAFE is the place u should visit for real

[badbitchstromboli]

I want garlic noodles and I miss a previous partner

She would’ve wanted some too

[bonerdonorxxx44]

Lobster tails with Garlic Noodles