Lucas Sin Transforms The Restaurant “Asian” Salad | Chefs At Home

Lucas Sin-chef of Junzi Kitchen and Nice Day Chinese Takeout-is taking on the generic “Asian” noodle salad you’ve seen on the menu of chain restaurants for decades, and transforming it into a refreshing and delicious dish that showcases true East Asian flavors! Lucas’s Yuzu Chilled Noodle Salad is packed with Persian cucumbers, romaine, radicchio, carrots, and cherry tomatoes, piled high with chilled soba noodles, and elegantly dressed with the flavors of yuzu, ponzu, sesame oil, fresh ginger, garlic, and more. And of course, this classic fusion dish wouldn’t be complete if it weren’t playfully topped with wonton crisps and cute mandarin orange segments! (recipe below)
#AsianSalad #Yuzu #NoodleSalad #ChefsatHome #FoodandWine
00:00 Introduction
00:27 About the dish
00:58 Dressing
04:03 Salad
06:12 Noodles
08:16 Plating the dish
Chilled Soba Noodle Salad with Yuzu Dressing
www.foodandwine.com/recipes/c...
For the Yuzu Dressing:
4 1/4 tablespoons Korean yuzu tea or honey citron tea
3 1/2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon toasted sesame oil
1 tablespoon water
1/2 tablespoon ponzu
1/2 tablespoon Chinese sesame paste
1/2 teaspoon yuzu kosho
1/2 inch thin piece peeled fresh ginger, grated
1 clove garlic, grated
Salt
For the Soba Salad
2 Persian cucumbers, cut into ¼-inch slices
Couple pinches of salt and sugar
14 ounces soba noodles
1 small head romaine lettuce, trimmed and very thinly sliced
1/2 radicchio, cored and very thinly sliced
1-2 medium carrots, peeled and thinly sliced on the bias
1 cup cherry tomatoes, quartered
1 cup drained canned mandarin orange segments
1 cup wonton crisps
1 cup pea shoots or watercress sprouts
Make the yuzu dressing: In a blender or small food processor, add the yuzu tea, vinegar, extra-virgin olive oil, sesame oil, water, ponzu, sesame paste, yuzu koshu, ginger, and garlic. Blend until smooth. Season to taste with salt.
Make the salad: Place cucumbers in a medium bowl; add salt and sugar and rub the seasonings into the cucumber. Let stand for 30 minutes at room temperature while you prepare the remaining vegetables.
Cook the soba noodles according to package instructions, stirring the pot for the first 30 seconds to help prevent clumping. Prepare a bowl of ice water. Drain the noodles and transfer to the ice water until cold. Drain the noodles and set aside.
In a large bowl, toss the romaine and radicchio with a few spoonfuls of dressing; divide among 4 wide, shallow bowls. On top of each, swirl a portion of soba noodles in the center. Arrange drained cucumbers, carrots, tomatoes, orange segments, wonton crisps, and sprouts in neat piles around the soba. Pour a few spoonfuls of dressing over each portion, and serve.
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Lucas Sin Transforms The Restaurant “Asian” Salad | Chefs At Home

[@lisarodasta2725]

20+ years in fine dining and this man's brain oozes history, intelligence and thoughtful creativity. !!!

[@growpuravida]

and how cool it is that after so many years of cooking he gets so excited about the final dish! You can see the spark in the eye, amazing!

[@SupremeChickenx]

this guy is effortlessly watchable

[@rickloginname]

This guy just exudes competence and knowledge. The fun personality just seems extra.

[@roccaferguson8191]

This guy is the real deal. What a smart, well spoken, interesting chef.

[@eileenie6998]

Lucus Sin is my incontrovertible best chef in both cooking skills and his ability to be the very best teacher. His creativity and knowledge delights me!

[@alanyoung159]

Love all of Lucas' videos! He explains things so well!!

[@JeremyGabbard]

"because some people like to overdress their salad" XD

[@madock345]

I am guilty

[@rm709]

The amount of information Lucas gives us is mind-blowing. Thank you for sharing this for free!!!!

[@slumber8120]

i'm late af, but i made this today and it was bomb 😭 my only changes were adding chicken/avocado (i try to make sure all salads have a decent amount of carbs/protein/fat because they're more filling that way), and i used peanuts for the crunchy element only because i couldn't find wonton crisps! it was all really easy and cleaning up afterward was also quite simple for a dish that has so many components! 10/10, will absolutely make again. this was my first time eating any cold noodle dish, and now i want to try all of themmmmm 🙌 the dressing was so good i'd legit just eat it drizzled over grilled chicken or pork lmao i am also obsessed w/lucas sin, he's so engaging in every video! super educational and charming and approachable, i'd watch 900 more videos with him

[@befee]

great to see Lucas featured

[@NYCFoodGuyDotCom]

He’s the best !

[@Lint_Julep]

Well spoken, knowledgeable and a rapier wit? I would watch this man open his mail. More of this fine gentleman please, F & W. Excited to try Yuzu Kosho too!

[@marianneblackfeather5253]

We love you Lucas. Please bring about a cookbook with EVERTHING you make. Thank you.

[@muchachika]

Great video! You mentioned on Instagram that you say many things you shouldn't say, but I really enjoy the well thought "criticism" of the "asian"/"oriental" generic stuff. Keep it honest!

[@janedoe7775]

Lucas graduated from Yale with a degree in cognitive science. He doesn't just sound intelligent, he actually is.

[@a697ag]

I had to pause half way so I could start curing some cucumbers. This is summer in a bowl! I will do crushed roasted peanuts instead of the crispy wontons

[@saxonde68]

More Lucas Sin!

[@KOREAMOM]

재료 하나하나가 너무 신선하고 맛있겠어요 야채와 국수의 조합이 너무 좋아요 😍😀💕 *So fresh noodle salad 🥗😋~~~*

[@architecture6233]

Ive seen him in muchies videos. This man is epic. He is great so knowledgeable! I want more of him

[@soyentak5076]

He does his thing masterfully, make Borsch great, can he step outside his zone

[@woodstockkitchen]

So fantastic, Lucas! Thank you!

[@Theflyesttruckerukno]

This guy is the best.

[@foreverlearning9613]

I am a Yuzu addict - anytime I see any food item with yuzu I get it. Going to make the dressing!

[@Mimulus2717]

@foreverlearning9613. have you tried the Mori Nu brand yuzu flavored tofu? Excellent chilled with some ponzu and yuzu konji.

[@alospm]

Lucas never disappoints!

[@reneemarino8733]

Omg looks so yummy 😋

[@thanhvanamitabhaamitabha4262]

Thanks to sharing with us this method 😊 it is super simple way to cooking fast and so healthy

[@piame5314]

I made it today and it was delicious Thank you ! 🐥

[@jiffreypop]

I just found all the ingredients to make this salad, can't wait to eat it! Looks so fresh and delicious for summer!

[@duly8338]

added to the menu!

[@neykitahara4646]

chefe adoro suas receitas

[@honglorchhong3626]

Asian foods are absolutely amazing and yummy all around the world the best chef deserves to be rewarded through out their career

[@COBHC123]

Seems like he does SO much research before each of his videos. Seems like he does NO research before his videos because he already is competent and knowledgeable!! Good guy, good guy.

[@lbc3391]

Top it off with roasted peanuts or cashew nuts will be yum yum !

[@jollyrogercoin6975]

I got to try that dish wow

[@foodandwine]

Hope you enjoy! Let us know how it goes! 😊

[@kaiisla9433]

you know that was good by his reaction

[@MTMF.london]

As he was slurping in the noodles, I was wiping drool off my chin.

[@titobedania9550]

I like your vegan recipes, I love it.

[@tanprmn]

a natural 👆🏽

[@watevakid]

more lucas content!!!

[@tulabead]

Sesame paste is tahini yes?

[@lalithasankaran7120]

Certain paste is not available in India so can u give us alternative of that paste please

[@brucebanner4543]

Take a shot every time Lucas says "a little bit".

[@hkbabel]

Thank you. Link to recipe and ingredient sources? PS i abhor mandarin oranges, think I'll go pineapple 🙂

[@NYCFoodGuyDotCom]

Looks like the recipe is in the description !

[@NYCFoodGuyDotCom]

Recipe in descrip for all these chefs at home videos !

[@hkbabel]

@@NYCFoodGuyDotCom Thank you! I did not scroll enough

[@nadiayc85]

after all that work, and the generic store-bought wonton crisps are the best part of the dish???

[@cybersmurfen]

Great and intresting video. But cut down the background music, it is annoying

[@keturahrae8532]

My soba noodles are very dark. Is this normal?

[@lolilollolilol7773]

There are different types of soba noodles, depending on the type of wheat. So yes there are dark soba noodles.

[@MTMF.london]

You probably bought soba noodles made from buckwheat flour.

[@BuzzLiteBeer]

He made it abundantly clear that this dish in its mainstream form is yt trash.

[@yogieyo9935]

youtube trash ?

[@jintzie1950jth]

Can you refrigerate it?

[@jameshurst6344]

How are you doing?😊

[@foodandwine]

Yes!

[@jintzie1950jth]

@@foodandwine Thank you!!

[@calvinwong365]

When he says these dishes are heavily influenced by japanese. This basically a typical poke bowl.

[@kimmbeeeskye9577]

i thought poke bowls were Hawaiian

[@allenbt11]

@@kimmbeeeskye9577 They are. But Modern Hawaii food is a mix of native Hawaiian, Japanese, Filipino, Samoan, Portuguese and American influences (with a healthy dose of US Military ingredients).

[@irrationalmale]

I don't mean to be pedantic but how is this an Asian salad? There is no such thing. Just like there is no such thing as an North American salad, a South American salad, an African salad, etc. I have eaten at Thai restaurants, Cambodian restairants, indonesian restaurants, Indian restaurants, and never seen this salad.

[@MondayMorningMist]

Lucas is referring to a generic sauce that gets served at US chain restaurants that often gets labeled and marketed as Asian salad dressing. So you're right, this is not authentic to any particular Asian nation, Lucas knows that too, he is just referring to it how those non Asian US restaurants sometimes refer to it. That's why even in the title of the video the "Asian" part is in quotations, acknowledging that there isn't a true Asian salad.

[@irrationalmale]

@@MondayMorningMist I am still confused because there is no such thing as an Asian restaurant in the US. In the supermarkets, there are certain brands that represent their idea of Asian dressing, but they are all different also. For example, a Japanese-style Asian dressing is not the same as one put forth for a Chinese chicken salad. Put simply, Japanese and Chinese salad dressings really are not the same at all. I don't know why this type of lazy racism exists and why so-called Asian people put up with it when they know there is no such thing as Asian food, Asian culture, or Asian whatever. Asia is a continent and there is nothing uniform about the people who live on that continent. Not only that, within each of those countries on that continent, people are not remotely the same.

[@quakerdaddytownanimates]

Wow, game changing......NOT 🤦