I appreciate Claire's honesty in saying that there's no significant difference between the two versions, flavor-wise. She didn't make something up because she felt like there "should be" a difference; she just gave her honest assessment. There's no shame in having a quick recipe taste as good as one that takes longer - if anything, that's encouraging to people like me who don't have a lot of extra time to cook.
If there isn't much difference in taste it all comes down to whether or not you can put a jar full of green onion oil to good use or not. If you can then perhaps the 40 minute version is the one to go for, it might not help in this dish but it may for others
@@CJR-wv8kc Yeah the only real difference in the recipe is the steep time, aromatics and amount of oil used. You can either spend the longer time to make a whole lot of oil if you want to use it later or for other things, or just do the amount needed for the recipe. Only reason it needs less time is because there's less oil to infuse.
The advantage is that it can be used again for many things:) I would love to try it with the other aromatics tho, that would make more of a noticeable difference
@@AaronandClaire if I don’t quite get it she just pats my hand and says, “you tried your best, mom” 😂 But seriously, watching you cook has really gotten her excited about trying new things and that makes my life so much easier.
@jenniferc7831 How funny! My 11 year old saw this video this weekend, then she asked me to watch again with her yesterday; now I’m waiting for our scallion oil to infuse. It is taking a lot longer than Aaron said it would. I’m on an hour and a half so far. Aaron! 🤨 It does smell amazing. So I’ll keep waiting.
Claire's reaction ❤❤😂 To be fair most of that extra effort goes into making the oil, which in return makes your 10 minute version even faster 😂 you probably should've presented the oil separately to Claire 🤭 I'll definitely give this a try. Thank you so much for showing us all these super tasty recipes 🥰
Made the 10-minute version for dinner tonight, accidentally burnt the green onions, and it's still delicious! You've made a new favorite meal in our house!
Love your recipes Aaron and I’ve used so many of them. You are wonderful for bringing these recipes to us and provide us confidence in creating so many loved dishes that so many of us would never have tried in our own kitchens. Claire, I just adore you! Your honesty is enlightening and I love the input you provide. Thank you both for being so encouraging and guiding us through a wonderful array of yummy dishes. I got your book for my birthday in December and I love it! ❤❤
I love Aaron and Claire, I keep coming back to this channel and cooking the recipes and my own hangry bird loves them. It's great how Aaron explain the flexibility of his recipes and alternatives options, it makes cooking them really approachable and I've learned a lot. Thank you.
Love your vlogs - and love to watch Claire’s enthusiasm for food - so cute. Jealous of the huge green onions - where I come from we can never get them that long ! 😊
Hi Aaron & Claire Enjoy your cooking + sharing very much! I'm overseas born Chinese (Singapore) , first time heard of "Taiwanese" knife cut noodles...🤔🤣🤣 It should be Chinese knife cut noodles or just knife cut noodles 😍
scallion noodles are one of my favorites and I can't get it here without traveling. Super excited to try it myself as soon as I can. Your whole channel is such a gift and Claire is an absolute treasure.
These noodles are absolutely delicious. They are my new favorite brunch meal. I make the simple version and I add some sliced shiitake mushrooms and definitely don’t skip the fried egg, I use two per serving. Also those type of noodles are well worth a trip to the Asian market near me, they are just perfect.
Buy the book folks!Excellent! Just had your Japanese Chicken katsu Curry for dinner. Fantastic! My Chinese wife and my two Korean-Chinese sons approve!
Oh poor Aaron, the simple 10 min version seems to have won Claire’s heart ❤️ 😊😊😊😊😊looks delicious anyway and thank you kindly Aaron for all your efforts 😊😊😊😊😊😊😊
think I'll like these. I'm still experimenting and trying out different noodle dishes from throughout SE Asia and one of my fave instant noodles I've tried was Tseng noodles Scallion with Sichuan Pepper flavor. Anything with green onions or scallions is great. Underrated allium
TAIWANESE KNIFE CUT NOOOOOOOOOOOODLES!!!!! For those interested, these noodles are very unique compared to other Asian noodles other than just flat noodles. First, The middle part is thicker and 2It has wavy ruffles sides! I fregging love them!
This looks delicious. I've been eating a lot of hot chili oil ramen, but a friend of mine doesn't like spicy food. This is perfect for her. Btw, i really like your cookbook. It's beautiful.
Green onion is hard to come by sometimes (and does not last long, even in the fridge). Therefore one can buy a bigger quantity when it's available and process it into this delicious aromatic oil. Love both recipes.
Omg,I tell people, more delicious all the time ,they look at me like,huh, I am planning on buying your cookbook for my son and daughter, when I finally get ahead, life in the US is scary and tough right now, love you guys ❤❤❤
I loved Claire's reaction because she couldn't tell the difference--"where's the time and effort?"--bahahahaha. And I totally felt what she was saying/feeling about, "I think I was hungrier yesterday and that's why those noodles tasted better." *LOL* Yes, I feel this. Great video! Don't worry about it, Aaron. *LOL*
im going to try this soon. Here in American, our green onions are usually half of the length of the ones you used. i'll just double the amount, don't worry about it. 😉
Wowww...thank you for showing the 30mins preparation for the green onion oil as we don't get green onion throughout the year..😍🤗 Will make a batch for summer days😁
Claire lol so funny. Noodles look amazing 😋 I agree oyster sauce makes things so much better. Thankyou for getting me outside of my comfort zone and trying things I've never tried before. I love your videos and I enjoyed some of your dishes, and will try more. I am making me a cookbook with my favorite recipes I've tried of yours 😏👍
This looks so great! How long would the green onions/solids strained out from the oil last (and what's the best way to store them for future use as garnish)?
I think it’s true that your tastes change as you age. I now find myself preferring sharp, pungent, sour, and bitter flavors over sweet and mild foods these days. It is fun, because now I can experiment with alliums, vinegars, fermented dishes, and more to find new favorites - like scallion oil - to make my food more interesting and tasty.
I made the quick recipe up the other day and I must admit it was very flavoursome. I was concerned it might be too " Oniony"- If that's even a word 😂 IMO it was delicious! Thankyou Aaron 👊🏻👊🏻👊🏻
Yooo I made this for dinner tonight, and it's uncommonly good. It feels like something that takes only 10 minutes has no right to taste this good. 🤣Absolutely everyone should give it a try.
@AaronandClaire During the pandemic, i cooked a spaghetti with the same ingredients for my husband and have never thought it was an actual recipe to a noodle until i watched this 😅.
Since I have first made a huge batch of crispy chilli oil, I can understand the advantage of having a good flavoured oil at hand, but it's good to know that this dish can be made easily and quickly without it, and the dish will be the same, that's brilliant. Thanks for the test, I'll definitely try this dish soon. It seems like a good switch for my usual "I don't want to cook a meal", which is spaghetti with ketchup. :D
That green onion oil would taste so good with a fried egg. I haven't tried it but I can taste it already lol. I gotta try mashing this but in a smaller batch since I live alone lol
I would recommend to lightly salt the onion in the wok during the infusion process in the 1st recipe. The salt will draw out the onion essence giving a more intense flavor, and subsequently go lighter on soy sauce. Please let me know how it works out for anyone who tries this hack. Also I would add finely crushed garlic in the last 30 seconds of the green onion infusion.
ITs amazing how we all talk the same now. Everybody "uptalks" like American women now. Every culture on earth. (Ending each sentence in a question when it's not a question.) Such a phenomenon.
I'm looking forward to making these, and also trying out scallion oil in other things, but I *really* enjoyed the music! Does anyone have a link to it?
What would you use the fried green onions for? Im wondering if you could crush them up to make something similar to chili crisp oil? Or perhaps a pesto type sauce?
I am really excited to try this, I love green onions, and I will definitely add some garlic. Do you have any recommendations for an oyster sauce replacement for people who can't eat them? I've heard you can use a mushroom based sauce but I can't find that anywhere, and I can't find a recipe. I just can't eat shellfish or most seafood 😢
You can simply add more soy sauce. Of course, that could be a little lighter or thinner than the oyster sauce, but it’s still gonna be fantastic. Don’t worry my friend! 😎👍
I appreciate Claire's honesty in saying that there's no significant difference between the two versions, flavor-wise. She didn't make something up because she felt like there "should be" a difference; she just gave her honest assessment. There's no shame in having a quick recipe taste as good as one that takes longer - if anything, that's encouraging to people like me who don't have a lot of extra time to cook.
If there isn't much difference in taste it all comes down to whether or not you can put a jar full of green onion oil to good use or not. If you can then perhaps the 40 minute version is the one to go for, it might not help in this dish but it may for others
@@CJR-wv8kc Yeah the only real difference in the recipe is the steep time, aromatics and amount of oil used. You can either spend the longer time to make a whole lot of oil if you want to use it later or for other things, or just do the amount needed for the recipe. Only reason it needs less time is because there's less oil to infuse.
The advantage is that it can be used again for many things:) I would love to try it with the other aromatics tho, that would make more of a noticeable difference
My EXACT comment! ✌️
This was probably my favorite reaction Claire ever did 😁 Aaron don't worry about it 🤣🤣
I don't mind at all. Trust me 🤣
I already liked green onions, but Aaron has made me take them to a whole new level.
Team green onion! 🤣
One of my favorites subreddits is /r/onionlovers
@@AaronandClaire
Put that on a T-shirt and I'll buy it😁
New cologne, that’s the best.
Honestly, I've been using a whole lot more green onions since I discovered this channel!
I love the conviction with which "Trust me." is said. Makes me smile.
toasted sesame seeds would be a good addition to this !
You're absolutely right! 👍
I used to scoff when you would say “this will change your life” but you really have changed my life! I cook all the time now. Thank you both 😊
The crispy scallions make an amazing rice porridge topping
You have turned my 11 year old into a green onion monster. She loves it and wants green onions on everything.
She has a great potential to be the greatest taste tester! 😁👍
@@AaronandClaire if I don’t quite get it she just pats my hand and says, “you tried your best, mom” 😂
But seriously, watching you cook has really gotten her excited about trying new things and that makes my life so much easier.
Aww,,that’s so nice to hear it! So glad we could help! 🥰
Haha yes! Both of mine pretty much expect green onion, chilli oil and seseme seeds on every meal now 😂
@jenniferc7831 How funny! My 11 year old saw this video this weekend, then she asked me to watch again with her yesterday; now I’m waiting for our scallion oil to infuse. It is taking a lot longer than Aaron said it would. I’m on an hour and a half so far. Aaron! 🤨
It does smell amazing. So I’ll keep waiting.
Claire's reaction ❤❤😂
To be fair most of that extra effort goes into making the oil, which in return makes your 10 minute version even faster 😂 you probably should've presented the oil separately to Claire 🤭
I'll definitely give this a try. Thank you so much for showing us all these super tasty recipes 🥰
Made the 10-minute version for dinner tonight, accidentally burnt the green onions, and it's still delicious! You've made a new favorite meal in our house!
Mate, you caramilsed the green onions. 😉
More green onion…more delicious nothing truer was ever said ❤
Tell me about it! 🤣
I just saw the picture and my mouth watered...
Yeah~ they're super appetizing right? 😍
Love your recipes Aaron and I’ve used so many of them. You are wonderful for bringing these recipes to us and provide us confidence in creating so many loved dishes that so many of us would never have tried in our own kitchens. Claire, I just adore you! Your honesty is enlightening and I love the input you provide. Thank you both for being so encouraging and guiding us through a wonderful array of yummy dishes. I got your book for my birthday in December and I love it! ❤❤
I love green onions, even as a child. Claire, you were absolutely so adorable when you said, "poor Aaron".🥰
🤣🤣🤣🤣🤣
I love Aaron and Claire, I keep coming back to this channel and cooking the recipes and my own hangry bird loves them. It's great how Aaron explain the flexibility of his recipes and alternatives options, it makes cooking them really approachable and I've learned a lot. Thank you.
Love how honest Claire was
Love your vlogs - and love to watch Claire’s enthusiasm for food - so cute. Jealous of the huge green onions - where I come from we can never get them that long ! 😊
I love how honest Claire is! She’s the best, as are you, Aaron! I’m still going to make the scallion oil!
I made your scallion oil today (OMG!). I then made a batch of chili oil using the scallion oil as a base. Insanely good, as always from this channel!
Hi guys! Got your cook book. We are also heading to Korea later this year. Looking forward to eating all the delicious food! Cheers!
As Aaron would say “don’t worry about it” 🤣 looks amazing 🤩
Hi Aaron & Claire
Enjoy your cooking + sharing very much!
I'm overseas born Chinese (Singapore) , first time heard of "Taiwanese" knife cut noodles...🤔🤣🤣
It should be Chinese knife cut noodles or just knife cut noodles 😍
So glad you’re sharing these uplifting, accessible recipes and easy techniques 👍👍 thank you, I get lots of dinner ideas from your channel!
I love Claire! She is adorable! Great recipe and great channel!
I made the Green onion oil and then made the noodles and it was delicious!!! wow love this!
This my new favorite cooking show
Good idea I also love Onions in general. Than you Aaron for sharing this recipe!
scallion noodles are one of my favorites and I can't get it here without traveling. Super excited to try it myself as soon as I can.
Your whole channel is such a gift and Claire is an absolute treasure.
just the thumb nail for the video had me drooling would love to try them both but will probably do the "easier" one
scallion noodles are one of my favorite.
These noodles are absolutely delicious. They are my new favorite brunch meal. I make the simple version and I add some sliced shiitake mushrooms and definitely don’t skip the fried egg, I use two per serving. Also those type of noodles are well worth a trip to the Asian market near me, they are just perfect.
Just made the quicker version, and it really hits the spot! Thanks Aaron and Claire!
We have a whole lot of spring onions to use up. This looks really good!
Buy the book folks!Excellent!
Just had your Japanese Chicken katsu Curry for dinner.
Fantastic!
My Chinese wife and my two Korean-Chinese sons approve!
You two bring JOY into my boring kitchen!!!
Oh poor Aaron, the simple 10 min version seems to have won Claire’s heart ❤️ 😊😊😊😊😊looks delicious anyway and thank you kindly Aaron for all your efforts 😊😊😊😊😊😊😊
think I'll like these. I'm still experimenting and trying out different noodle dishes from throughout SE Asia and one of my fave instant noodles I've tried was Tseng noodles Scallion with Sichuan Pepper flavor. Anything with green onions or scallions is great. Underrated allium
TAIWANESE KNIFE CUT NOOOOOOOOOOOODLES!!!!! For those interested, these noodles are very unique compared to other Asian noodles other than just flat noodles. First, The middle part is thicker and 2It has wavy ruffles sides! I fregging love them!
Omg can’t wait to make these. Might have to make both and taste test it for myself.
Thank you for sharing! I appreciate the green onion oil recipe 😊
This looks delicious. I've been eating a lot of hot chili oil ramen, but a friend of mine doesn't like spicy food. This is perfect for her.
Btw, i really like your cookbook. It's beautiful.
I’m sure she will love it. Thank you so much for enjoying our cookbook!!! 😍
Great use of green onions! :-)
I have a ton of green onions growing in my backyard.
Green onion is hard to come by sometimes (and does not last long, even in the fridge). Therefore one can buy a bigger quantity when it's available and process it into this delicious aromatic oil. Love both recipes.
Omg,I tell people, more delicious all the time ,they look at me like,huh, I am planning on buying your cookbook for my son and daughter, when I finally get ahead, life in the US is scary and tough right now, love you guys ❤❤❤
Your wife is so lucky get to eat the yummy food you cooked.She looks pretty healthy you feed her well!
I loved Claire's reaction because she couldn't tell the difference--"where's the time and effort?"--bahahahaha. And I totally felt what she was saying/feeling about, "I think I was hungrier yesterday and that's why those noodles tasted better." *LOL* Yes, I feel this. Great video! Don't worry about it, Aaron. *LOL*
Totally agree with Aaron love green onions
im going to try this soon. Here in American, our green onions are usually half of the length of the ones you used. i'll just double the amount, don't worry about it. 😉
👍 👍👍
Wowww...thank you for showing the 30mins preparation for the green onion oil as we don't get green onion throughout the year..😍🤗 Will make a batch for summer days😁
This looks so good! Maybe I'll make it for dinner tomorrow. Also can you use the onions you fried after or are they too fried?
Wow!! That does look so delicious Aaron 😍💕 and its Claire approved 👍 Thank you to you both!
Claire rules. Your presentation is great. Thx.
Another great knockout video and recipes. Thanks Arron and Claire ❤😊
Claire lol so funny. Noodles look amazing 😋 I agree oyster sauce makes things so much better. Thankyou for getting me outside of my comfort zone and trying things I've never tried before. I love your videos and I enjoyed some of your dishes, and will try more. I am making me a cookbook with my favorite recipes I've tried of yours 😏👍
That’s awesome to hear it! So glad we could help.😁🙌
More green onion, more delicious! 🫡 Thanks for the recipes, Aaron!
I make these all the time now 😋
best taste tester in the world
Well, I learned to make green onion oil for my other dishes! It's a great idea, thanks!
This looks so great! How long would the green onions/solids strained out from the oil last (and what's the best way to store them for future use as garnish)?
Green onion cooked in oil is a very typical combo in Vietnamese cuisine. We use it to flavor everything. I even like to baste grilled meat with it!
I was just searching for this recipe and Aaron read my mind. Thanks Aaron!
You’re very welcome! Hope you enjoy it! 😁🙌
Green onions go great with any dish!
Yumm green onion oil!
Love your humor.
I like your show and I like Korean dishes 👍🇵🇰
This is Chinese dish... but thanks my friend 🙏😍
I want to see Aaron’s reaction to claires comment😂😂😂
I think it’s true that your tastes change as you age. I now find myself preferring sharp, pungent, sour, and bitter flavors over sweet and mild foods these days. It is fun, because now I can experiment with alliums, vinegars, fermented dishes, and more to find new favorites - like scallion oil - to make my food more interesting and tasty.
*정말 맛있어 보여요 꼭 시도해볼께요 thank you so much recipe ❤️❤️❤️*
Wow i must try .yes sir
wow looks great.
Thanks! 😍
Green Onion Cologne!! Claire has married a comedian!😄
I have all these ingredients. I'm totally asking my wife to make me this! ❤❤❤
Awesome. I’m hungry.
100% need to keep that oil on hand in my kitchen.
Looks good great to see you both again I've missed beautiful Claire ❤
Good to see you again. Missed you! ❤️
@@AaronandClaire take care 💅
Please make “more green onion, more delicious” merch! I would love some reusable grocery bags or kitchen towels with your signature phrase 😆
I made the quick recipe up the other day and I must admit it was very flavoursome.
I was concerned it might be too " Oniony"- If that's even a word 😂
IMO it was delicious!
Thankyou Aaron
👊🏻👊🏻👊🏻
Yay!!!!!!!!!! 😍
30 min more time yields a butt load of extra green onion oil for future use!
That’s so right!!! 🔥🔥🔥
Delicious!! What kind of wok did you use?
They are LocknLock hard & light but I can’t find the same ones on Amazon. 😭 I hope you can find something perfect for you! 🙌🙌
@@AaronandClaire thank you. Now I'm on a mission to find it! 😁
Yooo I made this for dinner tonight, and it's uncommonly good. It feels like something that takes only 10 minutes has no right to taste this good. 🤣Absolutely everyone should give it a try.
Lol!! Thank you Aaron (and Claire). I will make the 10 minute version 😂😂
@AaronandClaire During the pandemic, i cooked a spaghetti with the same ingredients for my husband and have never thought it was an actual recipe to a noodle until i watched this 😅.
Since I have first made a huge batch of crispy chilli oil, I can understand the advantage of having a good flavoured oil at hand, but it's good to know that this dish can be made easily and quickly without it, and the dish will be the same, that's brilliant. Thanks for the test, I'll definitely try this dish soon. It seems like a good switch for my usual "I don't want to cook a meal", which is spaghetti with ketchup. :D
That green onion oil would taste so good with a fried egg. I haven't tried it but I can taste it already lol. I gotta try mashing this but in a smaller batch since I live alone lol
I love green onions
Wish I could find noodles like those
I would recommend to lightly salt the onion in the wok during the infusion process in the 1st recipe. The salt will draw out the onion essence giving a more intense flavor, and subsequently go lighter on soy sauce. Please let me know how it works out for anyone who tries this hack. Also I would add finely crushed garlic in the last 30 seconds of the green onion infusion.
Thank you for the great video. Can you recommend any favorite brands of Oyster Sauce?
Definitely recommend the “Lee Kum Kee premium”. You can find the amazon links in the description box. 😁🙌
Actually, the acallion oil sounds like a fantastic idea to use up some of our older less supple scallions that we haven't picked soon enough.
ITs amazing how we all talk the same now. Everybody "uptalks" like American women now.
Every culture on earth. (Ending each sentence in a question when it's not a question.) Such a phenomenon.
I'm looking forward to making these, and also trying out scallion oil in other things, but I *really* enjoyed the music! Does anyone have a link to it?
炸上色的蔥可以加pork belly肉，加些醬油和冰糖，用壓力鍋蒸軟爛非常好吃，麻煩你試試看吧！
Excellent
Aaron can you use lkk chicken powder instead of oyster sauce?
What would you use the fried green onions for? Im wondering if you could crush them up to make something similar to chili crisp oil? Or perhaps a pesto type sauce?
I am really excited to try this, I love green onions, and I will definitely add some garlic.
Do you have any recommendations for an oyster sauce replacement for people who can't eat them? I've heard you can use a mushroom based sauce but I can't find that anywhere, and I can't find a recipe. I just can't eat shellfish or most seafood 😢
You can simply add more soy sauce. Of course, that could be a little lighter or thinner than the oyster sauce, but it’s still gonna be fantastic. Don’t worry my friend! 😎👍
Cong you ban mian, my second favourite noodle dish.
Claire or green onions??
You really don’t want me to live any longer! 🤣
Amazing show
Thanks my friend 😍
I like your show and I like Korean dishes 👍
Giving a like because it's the first time I've seen Clare disapprove of something Aaron made