The Wok: Scallion Oil Noodles | Kenji's Cooking Show
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- čas přidán 10. 06. 2024
- This recipe is featured in my new book, The Wok: Recipes and Techniques. Order it here (or wherever you buy cookbooks): www.kenjilopezalt.com
Donate to No Kid Hungry here: p2p.onecause.com/livestreamfo...
Here’s a recipe for Scallion Oil Noodles from The Woks of Life. It's a little different than mine, but it's great, and available for free: thewoksoflife.com/soy-scallio...
Here's some stuff from my publisher about The Wok, a book that David Chang has called "one of the best cookbooks of all time.":
J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok.
Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics―the mechanics of a stir-fry, and how to get smoky wok hei at home―you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco-Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes.
Featuring more than 200 recipes―including simple no-cook sides―explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner. - Jak na to + styl
Hey Kenji, I've been watching a lot of Japanese chefs making fragrance oils to put on top of ramen and such. They say that when they cook the spring onions or whatever veg they are using, they take them to really dark colour to drive off any water left in the vegetables. They say this is to help preservations as remaining water could cause the oil to spoil? I'm sure you've done plenty of tests but just wanted to know your thoughts on this, if its true? If its not? Or if it matters at all?
i feel like that makes intuitive sense at the very least
@@patrickdaitya7084 yea I thought as much. The reason I ask is because Kenji mentions that he doesn’t take the greens to a dark colour but still maintains that it will last a while. Maybe that’s cuz he’s refrigerating the oil or something. Just curious.
One reason (that I can think of) for not cooking till dark color is in case where you want to use that oil to cook something else, you will still have some leeway. Otherwise, it is just a condiment (toppings) and you can't cook with that oil anymore (cuz it's already as brown as it can be).
Yes the presence of water would lead to hydrolytic and oxidative degradation of fat molecules to glycerol, free fatty acids (short ones can be stinky) and malodorous aldehydes/ketones among other byproducts. Edit: This degradation will occur even when stored in the fridge as any acids produced will catalyse the hydrolysis, but at an overall reduced rate.
@@ElSuperNova23 now we’re talking. Thanks for that mate. Really appreciated.
Brett was such a character. I really enjoyed what he brought to the video.
tell me, that's what the B in your name stands for isn't it?
So true. Couldn’t imagine how it would be without him there.
I will never forget that frame where you almost saw his face
@@alvareo92 lol me, too. Three quarters of the way through, I decided to check these replies because I was so confused and tired of waiting. Haha
For 34 years I just ate to live. now thanks to kenji I live to eat. Honestly I never enjoyed cooking until I found this channel. Thanks Kenji
Kenji, I cook with a wok weekly now thanks to you. I am clinically addicted to fried rice and noodle dishes.
Check out Souped Up Recipes too!
Based
Chinese cooking demystified has some amazing recipes on their channel, everything from traditional cantonese dishes to some blazing hot guizhou cuisine
A wok for me is the only real way to deep fry at home, It is easily the most versatile pan.
I started my journey when Kenji uploaded a Late Night Chirzo Grilled Cheese and 4 years later I’m still here. Life is great.
Followers of Kenji, please do yourself a favor and make this - I gave it a try, and when the whole thing came together I got a whiff of a childhood food memory I never knew I had. Smelled like a Chinese food court, 11/10 excellent.
A real Ratatouille moment.
Kenji saying he’s never read GQ in front of someone writing for GQ about Kenji is an unprecedented flex 🤣
I sense it was a forced move (the GQ writer being there) to promote the new cookbook. Kenji seemed a little less comfortable than usual. Makes Kenji more endearing. Being concerned about a national publication's judgement. That's hard to ignore.
It was a joke?
Kenji keeps it real!
Kenji: Takes a lot of time to carefully make perfect recipes for his legendary book about the Wok
Also Kenji: "The recipe said something about doing this step by step i just fucked it all in this wok and it'll be fineeee"
😂
Kenji is the Bob Ross of cooking
I think he said "chucked." Lol
This is actually one of Kenji's great strengths. The combination of precision and "fuck it". The yin and yang of being a great cook.
That's the difference in guiding clueless people and do it yourself. You know where to cut corners but know the result will be as good.
Hey Kenji, I just made this for my family which includes a 1 and 5 year old. I did add some sesame-oil sauteed bok choi and peanuts (why not) and its a massive hit across the board. My 5 year old told me about a dozen times it's the best food he's had and requested I make it for lunch tomorrow. I just might with the leftover oil. Thanks man. This is going into the rotation, heavily.
Kenji being so flippant about a GQ article is the most Kenji thing ever. His modesty is admirable.
Honestly pretty funny. "Hey you mind if I record cooking lunch?"
GQ Reporter: I am here to interview you.
Our boi Kenji: I have never read your magazine and I'm going to cook and make vids for my fans while you sit in my kitchen with my doggo.
An unprecedented flex.
I hope the reporter got fed!
@@1983Wells hate to be that guy but I’m sure the reporter either asked him to do this or encouraged him doing his work in front of him to get more info for the article. Not a flex at all, standard practice
@@paulrapis correct, we spent the whole day together and Brett wanted to see what a normal day for me was like. We went shopping, got bagels, tasted sandwiches, shot a video, etc.
Watching this video knowing a reporter was present gave me the same feeling as when I was in elementary school and the principal would come to class to observe the teacher.
Shoutout to bro in the back, took "I don't read your magazine" with absolute grace.
The new thumbnail visuals are really cool! They keep getting better honestly
Kenji going pro on us😂
The thing i love about kenji is that he is human towards how other people could adapt the recipes in there own favorable palate.
When the noodles change colour. Oh WOW!
It's the little things in life that get me.
They looked so GLOSSY!!!!
I love how oh-so-subtly Kenji just drops in all this extra information around the recipe. So effortless.
Little ones in pain is such a challenge for parents. My oldest had Colic and often I would cry because I couldn’t make her pain go away. Hang in there. Hope it passes for him soon.
Congrats on the baby! Hope he feels better
This looks just amazing, it actually looks like a hybrid of Shanghai Fired Noodles and Shanghai Scallion Oil Noodles. Cooking the soy sauce with the scallion oil is the key. Since scallion oil noodles is a mix noodle 拌面 in Shanghai, we usually further cook the scallion infused oil with soy sauce and sugar (be careful not to burn it). When eating, we would just put the sauce at the bottom of a bowl, then add and mix noodles (alkaline noodles preferred), It is a classic breakfast, and I remember back when a bowl of this costing only 3.5 rmb... Anyway, if you switch to thicker nooldes like udon noodles, add some boy choy and do exactly the same as in the video, you would get a classic Shanghainese Fried Noodles. For a more old school approach, I recommend trying the scallion oil noodles with alkaline noodles, stirred not fried, and maybe adding 开洋 (a kind of small dried shrimp) to the sause when cooking.
Tiny kitchen, range, single compartment sink, and yet effortlessly and efficiently prepares delicious recipes, that's the sign of a very good cook and why I really like him, he is completely unpretentious.
7:13 “You could also use some thing like spaghetti if you want.“
Ahh… Just like one of my favourite pasta dishes, which the Italians call _alliums ee oilyyums._
Aglio e Olio
I'mma note this one down for any potential future "trying to annoy friends working in hotel management" situations
“Oops…I forgot to set some noodles for the dogs.” Love it!!!
Thanks, Kenji! I'm really pleased to hear the new wok cookery book is finished and being printed. I've been eagerly awaiting it, ever since you first spoke of it in one of your videos. If it's as good as The Food Lab, I will treasure it always. Stay safe and take good care of the family!
These types of noodles dishes are my favorite, and this looks amazing.
Always happy to see a new Kenji upload. Scallion oil noodles is one of my favourite dishes.
This influx of recent Kenji content is exactly what I needed in my life
Another amazing video, thank you Kenji and congrats on the baby!
Kenji here cooking Chinese food with the REAL Authentic Ingredients, and in the mean time Jamie Oliver is putting jam into stir-fry rice, I can’t help but cry.
Jamie Oliver is kind of a massive hack, imo
That sounds amazingly yum, and I hope to try this someday when I have a kitchen of my own again!
Thank you Kenji. I own a bar in inner SE Portland. you are one of my favorite food people to watch.
love your videos. my mom used to make this all the time when I was young. if your not allergic to nuts, adding a teaspoon of peanut butter into the soy sauce really complements the flavor.
that's a great idea! i'll try this
Gosh those look so good. I can’t wait to get my hands on the book!!
Hi Kenji, definetly will try. Grew up in Shanghai and this is one of my most missed dishes, partly due to the delicious taste but also the nostalgia. Thanks for sharing!
Congratulations on your new baby! Looking forward to the new cookbook!
I was already thinking of buying your cookbook, but after listening to you explain the noodle section, I am SOLD. Can't wait to learn from it!
So what did you learn?
Can’t wait for the book! I pre-ordered it, and I managed to order a new copy of The Food Lab to boot!
I love the design of your book! I think it's going to be the first cook book I ever buy.
I’ve been making this for a long time, I love frying tofu with the shallot oil and then adding the noodles and soy sauce to finish the dish and let the flavors mix in the pan.
Watched this and got inspired to make it. It's delicious.
I was just gonna make this and Kenji drops this, a chef AND a mind reader.
maybe even a time traveler?
Kenji, I added a healthy spoonful of Lao Gan Ma Chili Crisp to this recipe and it was a perfect addition. There’s crispy fried onion in the condiment so it goes very well.
Have you tried the fermented black beans in chili oil from that brand? Another good way to mix it up! So amazing!
@@333pattyd I have not! Sounds like I need to go shopping though! Thanks!
So many of them are good. My favorite is the spicy chili crisp
I LIVE for Lao Gan Ma! Ive got 3 jars in the pantry. I wish I could find the chicken version, but it's not available in the US 😣
Watching this as our little boy is having some tummy troubles upstairs. Always love your meals and can’t wait for the book to arrive!
Looks delicious and easy. I’m definitely going to make this. Hope the baby feels better soon!
Looks delicious man. Appreciate what you're do. Preordering your book now.
Kenji’s vid just make my day better
Can't wait to try this! This sounds great.
Congrats Kenji! I recently came across an old American Test Kitchen video with you in it and its crazy to see how far you have come since then
Congrats on the new baby Kenji!
Going to be a great book! I might actually make this for lunch today.
You could hear the dogs tippy tapping in for their treat, they have the timing down 🐕
Oh man, just waiting for my book to arrive. So excited.
Looks amazing! I hope your son feels better soon, poor baby. 🙏🙏
Congrats on the baby, gosh bless
Just pre-ordered TheWok!! Can't wait!!
You are such a treat.
Great instructional vid!
Yay! I needed a project for tomorrow ,, scallion oil is it! Thanks Kenji !
Looks amazing!
I bought a round-bottomed wok and stove adapter because of Kenji's wok-related content. I use it for ... basically everything.
Hope your baby is doing better!
Really looking forward to trying this- thank you for the recipe :)
Your videos are extremely educational 🖤
I ordered the Wok cookbook a few minutes ago and am quite impressed. We’ll done . I frequently watch your channel.👍👍
I hope your baby feels better soon! Thanks for the video.
i love your cooking videos, they're so easy to follow :)
Great noodle dish, family loves it. Also got your book on 3-10-2022, love it. I love that style where you learn techniques instead of just copying someone’s recipes. It is a very beautiful book and extremely high quality.
Also looks like an excellent way to season a wok!
Can't wait for the book to arrive at my door.
another classic keep em comin
Love these noodles
this is one of my favorite dish! I don't like it as greasy though. For every 2 serving I add about 1 TB of oil and half a table spoon of lard. I also cook some of the fried scallion into soy sauce with a bit sugar. this is one of those dish that every family has a slight different recipe, but they are all the same.
Hyped for my book
Thanks Brett
Watched the video and was reading my own 30 mins later, awesome, subtle, brilliant! Thank you
Looks delicious. Definitely will give it a try!!
This is great. I can't wait for the book to arrive!
Also, didn't realize you had a new baby boy. CONGRATULATIONS & Mazel Tov from our family to yours!
Congratulations on your new little one. Blessings ,,
I bought an outside wok burner because of you and imo it's more fun than grilling will ever be.
Congrats!
Awesome! Kenji will you be giving tips on how to use a wok properly on electric stove and which material should a wok for that type of stove be on you new book? Thank you for the amazing videos !
I look forward to every new video of kenji
You had a new baby! Congratulations!!
Oddly enough I had soba noodles for lunch and was thinking about coming up with a new sauce. Then I watch Kenji’s video! Making this one today 👍🏼
Gonna try ! 👍🏼
Cool thumbnail format! I love it!
Bro! This was one of the simplest, best things I've ever made at home. Mad love from this vegetarian!
Fun video Kenji!
Lovely article in todays NYT food section Kenji! (Wednesday, February 23, 2022) I’m very much looking forward to making your lamb shanks in this week before Lent, ingredients permitting. (This scallion oil will serve wonderfully for all the later fishy dishes . Thanks!)
Kenji, I love your videos, I love your attitude about cooking, and you are an inspiration. I gave my granddaughters a copy of "Every Night is Pizza Night" for Christmas because I wanted them to experience your style. I am researching to find a decent wok I can use on my induction cooktop so I can make some of these wonderful dishes.
Alright alright I'm buying the book.
I just got the 3 Kansui powders and the lye water, made my first alkaline noodles w my girls’ organically raised eggs, turned out fantastic! Very sturdy after boiling, nice bite..I love noodles that don’t get mushy!
I like authentic Chinese recipes, thank you
I’ve made Francis Lam’s ginger scallion oil and I really like it. I look forward to trying this version, too!
Dang it I’m going to need to buy a wok now. These look so good!
Congrats to you on your new son!
Best CZcamsr of all time.
"Use some of the debris" that term falls on deaf ears most of the time. Thank you Mr. Alt for helping me up my game when it comes to stored infused oils.🤘
Just made those crispy chicken wings yesterday Kenji. Amazing! Thanks again for that!
The color on those noodles is unreal! I need to start using dark soy sauce
hope the little one feels better soon!!!!!!!
LOVE this recipe! I've made it with all types of noodles, even spaghetti. Warming! If you use spaghetti make sure you rinse it THOROUGHLY or else it becomes one big starchy blop when mixed with the sauce.