*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
You need to try this! I am a native San Franciscan and have been a devoted customer at Thanh Long for at least 4 decades. (Long before the public at large discovered it and forced an expansion or two) Having said that, Chef John is my favorite 'go to' for most recipes because he has 'the city's' culinary blood pumping thru his veins! I close my eyes when I try his recipes and am transported home! This is relevant because I was a restaurant manager for 30 plus years in the Bay Area... This is yet another 10 star recipe that I can only gift with 5! Easy and palate pleasing.
I followed the instructions and made it as directed and it turned out really very good. I used half of the 12 oz Spaghetti package but next time I will use the whole package so I can have some leftovers ( or eat more). I did add some shrimp in the final step. My wife loved it. She had passed the recipe on to our two married children because how good it was. I think ever Ingredient added up to making the dish perfect ( such as the small amount of cheese, and the small amount of green onions), so try not to leave anything out. I almost left out the green onion because I thought it might just be for color, but it added a nice flavor for the small amount called for. I have been trying to use my wok more ( great videos on wok cooking on YouTube) and this worked great in it. This recipe is a keeper!
I added about 6oz peeled deveined raw shrimp at step 3. This recipe is the bomb. Other changes I made include reducing the butter by half and doubling the secret sauce ingredients. Also could not find fish sauce here in deep South Texas so I left it out, but there was plenty of umami nevertheless! I could not get the parmesan to incorporate like in an alfredo sauce, so I guess I will try again tomorrow. This recipe is seriously great!
I had some garlic noodles at Gyu-kaku and wanted to make some. I made this as written but will adjust things next time. The soy sauce was so overwhelming in the entire plate I needed to add more Parmesan in the end. I might have overdid it with the garlic. Next time I would put less soy sauce and garlic.