Garlic Noodles | San Francisco Style

Presenter / Channel

• Not specified in the subtitles.
• The video title suggests a cooking segment by the presenter.
• The recipe is credited to Helen On, referenced as having a “1970” origin in the subtitles.

Ingredients (with quantities/substitutions mentioned)

• Butter (quantity not specified)
• Garlic
  • Helen On version mentioned as 12 cloves
  • The presenter uses “quite a bit” and notes they aren’t “brave enough” to do 12 cloves
• Oyster sauce (quantity not specified; described as the “thick one”)
• Fish sauce (quantity not specified)
• Soy sauce (mentioned as the “first” sauce; quantity not specified)
• Linguine (pasta)
• Scallion (for tossing; “a few bits of the green part”)
• Parmesan cheese (added at the end)
• Water (used to help toss pasta; exact amount not specified)

Equipment / Prep

• Pot for boiling water to cook linguine
• Pan/skillet for:
  • cooking garlic in butter
  • combining the sauce with pasta
• Basic stirring/tossing (no specific tools mentioned)

Step-by-step method (timing/technique cues)

1. Cook garlic in butter

   • Start with butter, then add garlic.
   • Let the garlic cook off a bit.
   • The presenter pauses/turns off heat briefly after it cooks.

2. Add Asian sauces

   • Add oyster sauce (described as the “thick one”).
   • Fish sauce and soy sauce are also used/mentioned (the order is referenced, but not fully detailed).

3. Cook linguine

   • Turn the heat back on.
   • Add a bit of water to the pan.
   • Add linguine, then toss to coat/combine.

4. Season and finish

   • Toss in scallion (a few bits of the green part).
   • Turn heat down/“close the heat,” then toss with Parmesan cheese.
   • Add a little water again as needed to help the toss/coating.

5. Serve

   • Served immediately; presented as “San Fran style garlic noodles.”

Key chef tips / notes from the subtitles

• Emphasized as very simple and fast, relying on pantry ingredients plus a few Asian sauces.
• The standout combination: Asian sauces (soy/fish/oyster) paired with Parmesan.
• Origin note: credits commonly point to Helen On.

Plating / serving suggestions

• Serve right after tossing and finishing.
• No formal plating details are described beyond adding scallion and Parmesan.