Learn How to Make One of NYT Cooking’s Most Popular Recipes

February 27, 2024
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These easy noodles from Kenji López-Alt are loaded with 20 cloves’ worth of garlicky flavor.

New York Times Cooking’s , these marry ease and flavor by infusing dry spaghetti with loads of umami from fish sauce, oyster sauce and — of course — garlic. Twenty cloves, in fact.



J. Kenji López-Alt based this recipe on a dish created and served by Helene An at in San Francisco and included it in his cookbook, “The Wok.” Watch him make it in the video below.

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