I really enjoy a noodle with basically shrimp roe and maybe seasoned soy sauce. for ones who had not tried this is comparable to the spaghetti bottarga in Italian cuisine. love love love it!
Don’t have the 2nd book yet and am already looking forward to the 3rd. Kenji - no hyperbole, you introduced me to cooking and changed my life. Thank you.
kenji i dont know if you read these comments but i had an awful and stressful day today and watching this at the end of the day made me feel just a little more relaxed. thank you.
@@violetviolet888 emmymade is the best! One night I binged watched her from midnight until the sun came up while I was going through a rough time. Made me feel so much better
I really do feel like having this kind of lo mein in a book is very important in this day and age. With the expansion of international food culture, asian cuisine has exploded but as a consequence of restrauntation, people elsewhere can get the wrong notion of how the food in a certain part of the world actually is for the people who live there. We don't all eat tandoori chicken or dal makhani every day in India. They're sort of special occasion foods. Like here in India the moment someone says American food, there's a good chunk of people who think Americans just eat burgers and pizza all day long. And so a glimpse into the home cooking of people is one of the best ways to make a cookbook. Reason #223 of why I'm going to get Kenji's new book
Kenji ever since i found your channel -- "late night chorizo grilled cheese" -- I've been hooked on your style. You have the best combination of action and information in your videos, love checking out your vids for ideas on what to (attempt) cook for my girlfriend and myself. Thank you so much for all the knowledge and skill and advice that you freely share all over the internet but especially of course on this channel. You're the best, man.
I really like this simple recipe. Reminds me of how I add extra greens to my diet, taking some frozen broccoli or other green vegetable and adding them to my boiling water along with my pasta when I make buttered noodles. I never thought of using oyster sauce but I will try that.
Noodle dishes are awesome because how you can make them as "fancy" or as simple as you want. Some of these shorter videos are my favorite as they really illustrate the "non glamorous" side of home cooking. "It took only 10min because I just wanted something quick for lunch".
Oyster sauce decanted into a separate container is actually genius. I've spent way more time than I care to admit whacking the bottoms of oyster sauce bottles
Saaame!! I was thinking the exact same thing when I saw the plastic container where he easily scooped the tablespoons out lol. So hard when following a recipe to try and hold a spoon and do that. 😏
People shit a lot about youtube and tec in general but in a few years i went from not cooking at all to be a more than decent home cook, taught by the best in the world step by step in HD, for free. Thank you.
As someone who's been dairy free for roughly 3 years now due to allergies, I highly recommend Miyokos butter. It's cashew and coconut oil based, and because of that little bit of protein from the cashews it can actually brown somewhat. Comes in salted and unsalted too!
Growing up, my mom used the oyster sauce/butter combo as a sauce for steamed green beans, which I loved. That's how I make green beans for my kids today.
First time watching and after watching a couple videos I can always tell someone whose worked in a high volume restaurant. My wife says I'm slow with most things (mowing the lawn, fixing something broken around the house, etc) but in the kitchen I turn into The Flash! Old habits I guess! Anyway, enjoy your videos! Thanks.
This reminds me of a cantonese wonton lo mein, where the noodles are served plainly with oyster sauce (with the wonton, side of soup, and the occasional vegetable all on the side)
I use oyster sauce in many things. I get funny looks when I tell people until they taste it and then love it. I love it in Spam fried rice. My favorite. Great dish as always Kenji!
was about to make my second batch of fancy instant ramen of the day and after this changing my mind to ramen noodles with arugula, oyster sauce, butter, and maybe pine nuts; we'll see
This looks delicious! 🤤 Hey Kenji I loved your kitchen before and your new kitchen even more! Do you think you can do a quick video of your kitchen tour one of these days??
Love your videos, as always. You mentioned doing a "knife skills tutorial" (which would be amazing!) Have you thought of doing a "soy sauce primer/tutorial" too? I would love to learn more about the various types/styles/uses - but it is a little daunting...
HOLY SHIT! You're Kenji from that book! I always wanted to buy your other book (The Food Lab: Better Home Cooking Through Science), but because of $$ (and because I don't usually cook) I never did (even though I read the entire Amazon preview, lol. I talked so much about that book with my dad, and how it changed me so much (that book's shouldn't even be a "cook" book, but a life changing experience book!!). I randomly stumbled upon your channel today because I wanted to know how to cook kare and now I'm watching some of your other videos, because...well...you rock!! Thanks for the videos, and for the books, and for the life changing experiences!!!
Would definitely recommend trying Miyoko's creamer vegan butter if you can get your hands on it. I'm a massive dairy butter fan and it tastes and melts almost exactly the same!
Oyster sauce is my favorite, my wife hates it because it smells "fishy" but I literally add it to everything that can use some umami punch. My favorite is just spaghetti pasta with a bit of baking soda in the boiling water, brocoli and oyster sauce. So quite similar as this!
Hey Kenji I don’t know if you’re a pad Thai fan but I would be curious if you could make an easy version of the recipe ! Good job! Fan of your channel since years Cheers from San Diego California
@@cool_sword I mean they are usually just called vegetarian stir fry sauce at the asian supermarket. They're with shiitake mushroom instead of oyster but they hit all the same spots
@@jeremyericksen8433 I know that oyster sauce isn't vegan. Have you ever considered that one could use vegan butter for other reasons? Apart from that: there are alot of good quality vegan oyster sauces out there. But you couldn't help yourself, could you? 😑
WHOA! This is so good! I’m a poor uni student so buying a jar of oyster sauce was definitely a gamble, but I am so gonna make my noodles like this from now on. Who needs mac and cheese when you have this?? It’s way easier and more yummy/healthy :D
Earth Balance uses Canola and Palm oil btw. Best to stick to free range butter as it’s been something we’ve consumed long before these industrial replacements.
A great quick dish to try! Funny enough, my wife is also cutting out dairy due to our baby likely having a cow milk allergy. When speaking to our pediatrician, it turns out that pretty much all allergies are an adverse reaction from the immune system to food proteins. This means that it's far more important to cut out cheese and to a lesser degree milk/cream. Butter has about 1/3 the protein content of milk/cream and 1/25th the protein content of cheese. This was a relief to my wife, since while she does love cheese (a lot), it's easier to avoid that, than all the things that can have some butter in it. All of that to say, your wife probably doesn't need to avoid butter in moderation
Hey Kenji, I am excited for your new book! I have been wanting to learn to use a wok since I moved into a new house with a gas range last year. Would you consider making a video with some guidance as to what to look for when buying a new wok for home use? There are sooo many variables and I feel like every time I try and do research on the subject, I have a hard time distinguishing between genuine advice and cleverly packaged advertisements.. I trust you more than most other UA-cam "personalities" and I would genuinely value your feedback. Will be picking up a copy of your book either way. Cheers!
since you’ve posted this i’ve already made it twice lol, once for dinner and once for lunch. I was wondering, do you have any suggestions for a good vietnamese cook book? I want to start exploring more of my mom’s cooking but her instructions are always so barebones 😅
Made this today for lunch while working from home to avoid a cold snap. Damn if it wasn't both quick and delicious. Would've finished with some dried shrimp roe if I had it.
Hi Kenji! I recently have been watching "alex french guy cooking" series on dried pasta. I was curious if you had any opinions on fresh vs dry pasta in various applications? I personally agree with alex and enjoy the stiffer texture of noodles in most dishes, but i would be interested to hear your take on where dried pasta belongs!
Hey Kenji! I am NOT a doctor, but I think the protein in milk is also in soy, so if the baby is still having reflux issues mom might need to cut out soy as well.
What a weird recipe for me (never tasted Lo Min before). Found myself debating with myself if I liked the taste, only to realize that I had meanwhile eaten up my whole bowl. So I guess I like it. :-) thanks for sharing this one!
So I'm new to the wok, got a carbon steel. I've been using peanut oil and vegetable oil to season my cast iron for a while. But with my carbon steel wok, I feel like every time I use it, some of the seasoning is coming off? I know carbon steel is a bit harder to season, but I didn't expect this? I should be seasoning it when I cook with it, and after I'm done and clean it, I also re-season again with oil. And yet it seems like every time I'm using it, a lot of the seasoning comes off? Anyone know what I'm doing wrong? Just using my wok on a regular apartment gasoline stove.
Seasoning woks works a bit differently, generally you're not aiming to build up a polymerized oil layer like in other cookware and the darkening to black is due to the bluing process (surface fe3o4). You'll apply the non stick coating each time you cook by heating the wok hard, turning off the heat, swirling some oil in and then dumping it out. Clean with water and soap, with a wipe down of oil to prevent rust (fe2o3). Watch any video by Chinese Cooking Demystified or Chef Wang and they'll show this process.
@@ElSuperNova23 yeah that's what I'm pretty much doing. My wok doesn't stick too much, and I never have a hard time wiping off anything. Just not sure about the color I guess. Although I suppose it doesn't really matter much.
Kenji, do you have any recommendations on woks if we have induction stoves? I always feel like I'm limited by not having a gas range. Thanks in advance.
Remind me to smuggle you back some Cantonese dried shrimp roe next time me & Steph swing back to the States. Awesome with this :)
I really enjoy a noodle with basically shrimp roe and maybe seasoned soy sauce. for ones who had not tried this is comparable to the spaghetti bottarga in Italian cuisine. love love love it!
Thank you for teaching me to make Cantonese style eggs!
I’m right here…feel free to send some my way.
PS, love Chinese Cooking Demystified.☺️
The crossover I never knew I needed
Don’t have the 2nd book yet and am already looking forward to the 3rd. Kenji - no hyperbole, you introduced me to cooking and changed my life. Thank you.
Chinese cooking demystified is one of the best channels and deserves way more subscribers.
can't subscribe, otherwise I'll end up with a dozen new ingredients in my pantry
Yea I love that channel
Same with *Souped Up Recipes* and *Made with Lau*
kenji i dont know if you read these comments but i had an awful and stressful day today and watching this at the end of the day made me feel just a little more relaxed. thank you.
You might like Emmymade or Delish "Budget Eats" Series. Both are calming.
@@violetviolet888 emmymade is the best! One night I binged watched her from midnight until the sun came up while I was going through a rough time. Made me feel so much better
Watching Kenji is like a fun meditation! Relaxing and enjoyable plus great food ideas and recipes! What more could any of us want really.
Heya!
Have a good day!
Heyyy
Sup.
Hi!!
Yo!
I really do feel like having this kind of lo mein in a book is very important in this day and age. With the expansion of international food culture, asian cuisine has exploded but as a consequence of restrauntation, people elsewhere can get the wrong notion of how the food in a certain part of the world actually is for the people who live there.
We don't all eat tandoori chicken or dal makhani every day in India. They're sort of special occasion foods.
Like here in India the moment someone says American food, there's a good chunk of people who think Americans just eat burgers and pizza all day long.
And so a glimpse into the home cooking of people is one of the best ways to make a cookbook.
Reason #223 of why I'm going to get Kenji's new book
Kenji ever since i found your channel -- "late night chorizo grilled cheese" -- I've been hooked on your style. You have the best combination of action and information in your videos, love checking out your vids for ideas on what to (attempt) cook for my girlfriend and myself. Thank you so much for all the knowledge and skill and advice that you freely share all over the internet but especially of course on this channel. You're the best, man.
^^^
I really like this simple recipe. Reminds me of how I add extra greens to my diet, taking some frozen broccoli or other green vegetable and adding them to my boiling water along with my pasta when I make buttered noodles. I never thought of using oyster sauce but I will try that.
Love the pivot from “lead with the greens” to “noodle first” for your dog!
Noodle dishes are awesome because how you can make them as "fancy" or as simple as you want. Some of these shorter videos are my favorite as they really illustrate the "non glamorous" side of home cooking.
"It took only 10min because I just wanted something quick for lunch".
Oyster sauce decanted into a separate container is actually genius. I've spent way more time than I care to admit whacking the bottoms of oyster sauce bottles
don't whack the bottom of the glass bottle, tap the lower neck when you are pouring. that should work plenty.
Saaame!! I was thinking the exact same thing when I saw the plastic container where he easily scooped the tablespoons out lol. So hard when following a recipe to try and hold a spoon and do that. 😏
i use empty ketchup bottle ✅
@@parkerschellenberg3563 Great idea! I actually just threw an empty ketchup bottle in the recycle.... I'm going to have to go fish it out!
Just eye it in. A few taps and some careful pouring is all it takes.
People shit a lot about youtube and tec in general but in a few years i went from not cooking at all to be a more than decent home cook, taught by the best in the world step by step in HD, for free.
Thank you.
I love Chinese cooking demystified one of the best Chinese cuisine channels
I love it when the dogs get their little treat!
As someone who's been dairy free for roughly 3 years now due to allergies, I highly recommend Miyokos butter. It's cashew and coconut oil based, and because of that little bit of protein from the cashews it can actually brown somewhat. Comes in salted and unsalted too!
Miyoko's is great.
Nice, as a recent turned vegan I've been looking for some good stick butter. Thanks
Growing up, my mom used the oyster sauce/butter combo as a sauce for steamed green beans, which I loved. That's how I make green beans for my kids today.
My grandpa used to make us noodles with oyster sauce and sesame oil, delicious as well!
Chinese Cooking Demystified is another fantastic channel - much 💜 to all of you
Love that you called out Chinese Cooking Demystified, such a great channel!
Will give this a go this week, and great to see the shout out for Chinese Cooking Demystified, such a great channel they run
Just the ending of "guys, gals, nonbinary pals"... be still my heart. So wholesome.
I love how Shabou is so wxcited to eat what ever you give her, but Jamon is a always suspicious
These videos really help me so much with new ideas and just general cooking skills, can’t thank you enough
I’ve been making this forever. It’s so good. I like to add chili crisp!!!
This is my new quick pasta dish. Love it Congrats on the new baby
First time watching and after watching a couple videos I can always tell someone whose worked in a high volume restaurant. My wife says I'm slow with most things (mowing the lawn, fixing something broken around the house, etc) but in the kitchen I turn into The Flash! Old habits I guess! Anyway, enjoy your videos! Thanks.
My favorite Kenji recipes are the simplest!
I want to try this with more greens. Love the way it came together so quick.
This reminds me of a cantonese wonton lo mein, where the noodles are served plainly with oyster sauce (with the wonton, side of soup, and the occasional vegetable all on the side)
Thanks to Jamón for giving me some joy at the end of the week. Who knew I needed to watch a dog eat a very large noodle?
This one is really good with green cabbage too!
Wow..so simple and easy to cook...this is good for busy people 🥰🥰🥰
Two things I love here. You're cool with using fake butter, and you feed the dogs.
Hi, Kenji. Thanks for this one! You are an incredible source on inspiration for me in the kitchen
Highly recommend getting some Miyoko's for non-dairy butter. It's the best available and the competition isn't even close.
Love the simplicity and intense flavor of this dish, thank you so much for sharing!
Oh nice. Good review, I’ll try it out.
Try Mama Sita oyster sauce. I feel that's the best oyster sauce i have ever tried.
It's from The Philippines ( I'm Indian 😂 ) It's really amazing.
I use oyster sauce in many things. I get funny looks when I tell people until they taste it and then love it. I love it in Spam fried rice. My favorite. Great dish as always Kenji!
my fave dish of all time right here
was about to make my second batch of fancy instant ramen of the day and after this changing my mind to ramen noodles with arugula, oyster sauce, butter, and maybe pine nuts; we'll see
snow pea greens aka god’s gift to the world 😭 literally the **best** veggie out there
This channel is the trifecta of flavors 🤌🏽
This looks delicious! 🤤 Hey Kenji I loved your kitchen before and your new kitchen even more! Do you think you can do a quick video of your kitchen tour one of these days??
YOU GUYS ARE HAVING A BABY!!!! CONGRATULATIONS!!!!!
thanks Kenji! looking forward to getting my copy of The Wok.
Love your videos, as always. You mentioned doing a "knife skills tutorial" (which would be amazing!) Have you thought of doing a "soy sauce primer/tutorial" too? I would love to learn more about the various types/styles/uses - but it is a little daunting...
I do this with sesame oil and oyster sauce instead of butter. Very delicious
Always love seeing butter in Asian dishes.
HOLY SHIT! You're Kenji from that book!
I always wanted to buy your other book (The Food Lab: Better Home Cooking Through Science), but because of $$ (and because I don't usually cook) I never did (even though I read the entire Amazon preview, lol. I talked so much about that book with my dad, and how it changed me so much (that book's shouldn't even be a "cook" book, but a life changing experience book!!).
I randomly stumbled upon your channel today because I wanted to know how to cook kare and now I'm watching some of your other videos, because...well...you rock!!
Thanks for the videos, and for the books, and for the life changing experiences!!!
Welcome!
got a little pamphlet for your wok book when my copy of the food lab arrived today, looks good!
Would definitely recommend trying Miyoko's creamer vegan butter if you can get your hands on it. I'm a massive dairy butter fan and it tastes and melts almost exactly the same!
I don't remember you mentioning that you were having another baby so congratulations on that! I'm really looking forward to the new book!
You, Molly and Matthew blind tasting oyster sauce on Spilled Milk? Oh my lord, yes. Podcast heaven!
Oyster sauce is my favorite, my wife hates it because it smells "fishy" but I literally add it to everything that can use some umami punch. My favorite is just spaghetti pasta with a bit of baking soda in the boiling water, brocoli and oyster sauce. So quite similar as this!
What an awesome and easy dish to make, thanks as always for sharing!
Hey Kenji
I don’t know if you’re a pad Thai fan but I would be curious if you could make an easy version of the recipe ! Good job! Fan of your channel since years
Cheers from San Diego California
check out adam ragusea’s pad thai video, really easy and nice
Chris (from CCD) loves you and I'm sure he totally crapped himself over this shoutout lol. Good stuff!
congrats on your baby! Exciting!!!
Good to now, that vegan butter works too! 💚 This will be my meal tomorrow, thank you!
Oyster sauce isn't vegan.. so use the real butter;
@@jeremyericksen8433 there are vegan oyster sauce alternatives
@@cool_sword Hell idk. I just looked it up and they are a thing soo
@@cool_sword I mean they are usually just called vegetarian stir fry sauce at the asian supermarket. They're with shiitake mushroom instead of oyster but they hit all the same spots
@@jeremyericksen8433 I know that oyster sauce isn't vegan.
Have you ever considered that one could use vegan butter for other reasons?
Apart from that: there are alot of good quality vegan oyster sauces out there.
But you couldn't help yourself, could you? 😑
WHOA! This is so good! I’m a poor uni student so buying a jar of oyster sauce was definitely a gamble, but I am so gonna make my noodles like this from now on. Who needs mac and cheese when you have this?? It’s way easier and more yummy/healthy :D
Earth Balance uses Canola and Palm oil btw. Best to stick to free range butter as it’s been something we’ve consumed long before these industrial replacements.
You're such a good teacher.
Very excited for your new book!
Kenji, to answer your own question...it took 2 minutes and 58 seconds from noodle drop to plate (bowl).
A great quick dish to try!
Funny enough, my wife is also cutting out dairy due to our baby likely having a cow milk allergy. When speaking to our pediatrician, it turns out that pretty much all allergies are an adverse reaction from the immune system to food proteins.
This means that it's far more important to cut out cheese and to a lesser degree milk/cream. Butter has about 1/3 the protein content of milk/cream and 1/25th the protein content of cheese.
This was a relief to my wife, since while she does love cheese (a lot), it's easier to avoid that, than all the things that can have some butter in it.
All of that to say, your wife probably doesn't need to avoid butter in moderation
Thanks. I’ll take my medical advice from our doctors though.
Man that looks so delicious yet so simple. I love it!
Hey Kenji, I am excited for your new book! I have been wanting to learn to use a wok since I moved into a new house with a gas range last year. Would you consider making a video with some guidance as to what to look for when buying a new wok for home use? There are sooo many variables and I feel like every time I try and do research on the subject, I have a hard time distinguishing between genuine advice and cleverly packaged advertisements.. I trust you more than most other UA-cam "personalities" and I would genuinely value your feedback. Will be picking up a copy of your book either way. Cheers!
Thanks Kenji!
Ey Kenji, you da man 🤘
chinese demystified is very underrated channel
Same with *Souped Up Recipes* and *Made with Lau*
since you’ve posted this i’ve already made it twice lol, once for dinner and once for lunch. I was wondering, do you have any suggestions for a good vietnamese cook book? I want to start exploring more of my mom’s cooking but her instructions are always so barebones 😅
Made this today for lunch while working from home to avoid a cold snap. Damn if it wasn't both quick and delicious. Would've finished with some dried shrimp roe if I had it.
Hi Kenji!
I recently have been watching "alex french guy cooking" series on dried pasta. I was curious if you had any opinions on fresh vs dry pasta in various applications?
I personally agree with alex and enjoy the stiffer texture of noodles in most dishes, but i would be interested to hear your take on where dried pasta belongs!
I believe he talked about the difference in one of the early 2020 quarantine vids on roman pasta dishes
Hey Kenji! I am NOT a doctor, but I think the protein in milk is also in soy, so if the baby is still having reflux issues mom might need to cut out soy as well.
What a weird recipe for me (never tasted Lo Min before). Found myself debating with myself if I liked the taste, only to realize that I had meanwhile eaten up my whole bowl. So I guess I like it. :-) thanks for sharing this one!
So I'm new to the wok, got a carbon steel. I've been using peanut oil and vegetable oil to season my cast iron for a while. But with my carbon steel wok, I feel like every time I use it, some of the seasoning is coming off? I know carbon steel is a bit harder to season, but I didn't expect this? I should be seasoning it when I cook with it, and after I'm done and clean it, I also re-season again with oil. And yet it seems like every time I'm using it, a lot of the seasoning comes off? Anyone know what I'm doing wrong? Just using my wok on a regular apartment gasoline stove.
Seasoning woks works a bit differently, generally you're not aiming to build up a polymerized oil layer like in other cookware and the darkening to black is due to the bluing process (surface fe3o4). You'll apply the non stick coating each time you cook by heating the wok hard, turning off the heat, swirling some oil in and then dumping it out. Clean with water and soap, with a wipe down of oil to prevent rust (fe2o3). Watch any video by Chinese Cooking Demystified or Chef Wang and they'll show this process.
@@ElSuperNova23 yeah that's what I'm pretty much doing. My wok doesn't stick too much, and I never have a hard time wiping off anything. Just not sure about the color I guess. Although I suppose it doesn't really matter much.
If that much is coming off, start over.
Kenji, do you have any recommendations on woks if we have induction stoves? I always feel like I'm limited by not having a gas range. Thanks in advance.
Most flat bottomed should be fine. I've been using a misen wok on induction without issue
Beautiful Kitchen
Hello, do you have a Wok you recommend? I am going to get a single flame burner for the kitchen and I am looking for recommendations.
I love your videos. Thank you
dang , I've been putting butter and oyster sauce on my rice a lot lately, I gotta try this
tried this and loved it, though i added gochugaru flakes just to have a mild peppery/smoky flavor to cut through everything else
Congrats on the new child!
Congratulations, Kenji, and Mrs. Kenji!!!!! ( Sorry, I don't know your name) I like this dish, simple, and good. Thanks!!!
Adriana.
might have this for lunch- simple
Our dog loves noodles, too, Kenji!
Hi Kenji! I am a vegetarian and wanting to know what is the best substitute for Oyster sauce?? Thank you!!
Kenji!! thanks for the videos! upped my cooking , love from the bay :)
Same with *Souped Up Recipes* and *Made with Lau*
KLA the friend I didn't know I had. #respect!
Hey, Jamón is back! Hasn't had an appearance for quite a while... 😁👍🏻 🐶
Congratulations on baby.
Could you do this with other types of noodles, like Ramen or udon? My kids can be picky about the noodles types must be the Italian in them!
Link to the wok you’re using please?
Quick and easy, love it
yes sir , Let’s see what your cooking today Kenji !
Simple, i like it 👍
imagine being Kenji's dogs taste testing every day. Sign me up
Congrats on da baby
These are the best
You should try Burmatown next time you come to the SF area
That looks so good