The Wok: Scallion Oil Noodles | Kenji's Cooking Show

[@tomrake3264]

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?

[@patrickdaitya7084]

i feel like that makes intuitive sense at the very least

[@tomrake3264]

@@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.

[@ashke1348]

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).

[@ElSuperNova23]

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.

[@tomrake3264]

@@ElSuperNova23 now we’re talking. Thanks for that mate. Really appreciated.

[@SoundslikeLogic]

Brett was such a character. I really enjoyed what he brought to the video.

[@perrywyse5929]

tell me, that's what the B in your name stands for isn't it?

[@terencehayman7788]

So true. Couldn’t imagine how it would be without him there.

[@fetrobban86]

I will never forget that frame where you almost saw his face

[@LePetitNuageGris]

@@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

[@catherinehawkins3211]

Would have been trash, just unwatchable, without Brett

[@supejc]

Kenji, I cook with a wok weekly now thanks to you. I am clinically addicted to fried rice and noodle dishes.

[@ststst981]

Check out Souped Up Recipes too!

[@ashvinvaidyanathan7239]

Based

[@10040c]

Chinese cooking demystified has some amazing recipes on their channel, everything from traditional cantonese dishes to some blazing hot guizhou cuisine

[@n0etic_f0x]

A wok for me is the only real way to deep fry at home, It is easily the most versatile pan.

[@lpkocello]

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.

[@vigilantcosmicpenguin8721]

A real Ratatouille moment.

[@satthewmtafford3408]

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

[@DaddyDTown]

I started my journey when Kenji uploaded a Late Night Chirzo Grilled Cheese and 4 years later I’m still here. Life is great.

[@rasputin7]

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.

[@InformationIsTheEdge]

I love how oh-so-subtly Kenji just drops in all this extra information around the recipe. So effortless.

[@arboldemelones]

The new thumbnail visuals are really cool! They keep getting better honestly

[@alanmyr1507]

Kenji going pro on us😂

[@prashantsrivastava59]

The thing i love about kenji is that he is human towards how other people could adapt the recipes in there own favorable palate.

[@jeffroberts1881]

Kenji being so flippant about a GQ article is the most Kenji thing ever. His modesty is admirable.

[@liamcol09]

Honestly pretty funny. "Hey you mind if I record cooking lunch?"

[@1983Wells]

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.

[@tristanbass-krueger7195]

I hope the reporter got fed!

[@paulrapis]

@@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

[@JKenjiLopezAlt]

@@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.

[@zheningzhang4450]

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.

[@thomasvanzoelen2354]

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"

[@richardparadox163]

😂

[@OriginalGabriel]

Kenji is the Bob Ross of cooking

[@sbrian123]

I think he said "chucked." Lol

[@chilldude30]

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.

[@sendoh7x]

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.

[@rossrichards5676]

When the noodles change colour. Oh WOW! It's the little things in life that get me.

[@IjeomaThePlantMama]

They looked so GLOSSY!!!!

[@pbj9981]

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.

[@elaineleblanc8616]

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.

[@imcharming4808]

Kenji saying he’s never read GQ in front of someone writing for GQ about Kenji is an unprecedented flex 🤣

[@sonicgrub]

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.

[@dynomar11]

It was a joke?

[@stevenhaas9622]

Kenji keeps it real!

[@Zachary_Sweis]

These types of noodles dishes are my favorite, and this looks amazing.

[@wuandy1]

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.

[@Flameysaur]

that's a great idea! i'll try this

[@scottrowe533]

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!

[@BradGoodspeed]

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.

[@333pattyd]

Have you tried the fermented black beans in chili oil from that brand? Another good way to mix it up! So amazing!

[@BradGoodspeed]

@@333pattyd I have not! Sounds like I need to go shopping though! Thanks!

[@johnscherer5686]

So many of them are good. My favorite is the spicy chili crisp

[@IjeomaThePlantMama]

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 😣

[@frankkolton1780]

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.

[@PinkChocoMoon]

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!

[@Geeksmithing]

So what did you learn?

[@chadbrobertson]

Shoutout to bro in the back, took "I don't read your magazine" with absolute grace.

[@deadfr0g]

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._

[@noelkreher1955]

Aglio e Olio

[@sohamsengupta6470]

I'mma note this one down for any potential future "trying to annoy friends working in hotel management" situations

[@justinparks2825]

This influx of recent Kenji content is exactly what I needed in my life

[@kuankuanlin669]

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!

[@adrianoviedo4869]

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.

[@risasklutteredkitchen1293]

Gosh those look so good. I can’t wait to get my hands on the book!!

[@stevietse257]

I was just gonna make this and Kenji drops this, a chef AND a mind reader.

[@dancook6947]

maybe even a time traveler?

[@slok9881]

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.

[@yuriochinen8837]

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.

[@bluee3348]

Jamie Oliver is kind of a massive hack, imo

[@seanmcdonagh6237]

Congrats on the baby! Hope he feels better

[@bellybutton5945]

Always happy to see a new Kenji upload. Scallion oil noodles is one of my favourite dishes.

[@muleasfy1862]

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

[@LPdedicated]

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.

[@bkimberlite]

“Oops…I forgot to set some noodles for the dogs.” Love it!!!

[@alysoffoxdale]

That sounds amazingly yum, and I hope to try this someday when I have a kitchen of my own again!

[@donwallace6360]

Thank you Kenji. I own a bar in inner SE Portland. you are one of my favorite food people to watch.

[@m.theresa1385]

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!)

[@SK-iq8wv]

Can’t wait for the book! I pre-ordered it, and I managed to order a new copy of The Food Lab to boot!

[@dianeexley1709]

Looks amazing! I hope your son feels better soon, poor baby. 🙏🙏

[@TheOneTrueAnthemis]

I love the design of your book! I think it's going to be the first cook book I ever buy.

[@chrisgardner5751]

I make this regularly, but the dark soy sauce is NOT optional! I have made it both ways and the dark soy sauce makes it amazing.

[@themikepadua]

I hope your baby feels better soon! Thanks for the video.

[@myjewelry4u]

Looks delicious and easy. I’m definitely going to make this. Hope the baby feels better soon!

[@NateBrotzman]

Congrats on the new baby Kenji!

[@sunshineflyer]

Made this today, added flavouring per soba noodle dipping sauce. Sweetness from seasoned rice wine vinegar. Remarkable! Added crispy garlic and ginger from second oil-making.

[@veggie62a]

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!

[@johncspine2787]

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!

[@creditwatchers848]

Watched the video and was reading my own 30 mins later, awesome, subtle, brilliant! Thank you

[@ghiiirocker1]

I bought an outside wok burner because of you and imo it's more fun than grilling will ever be.

[@stephenpalmer11]

I ordered the Wok cookbook a few minutes ago and am quite impressed. We’ll done . I frequently watch your channel.👍👍

[@hazeofthegreensmoke505]

Another amazing video, thank you Kenji and congrats on the baby!

[@m.theresa1385]

Yay! I needed a project for tomorrow ,, scallion oil is it! Thanks Kenji !

[@sun.2801]

Congratulations on your new baby! Looking forward to the new cookbook!

[@deansp9722]

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 !

[@jrmint2]

The noodle dish may be shanghai style, but scallion oil is a staple in cantonese kitchens as well. My grandma sprinkled a bit into many of our dishes to finish them, especially in home cooked dishes which are predominantly steamed.

[@seantilson8728]

You had a new baby! Congratulations!!

[@estebancontreras8184]

Sorry to hear about your baby, chef. Hopefully the little one feels better ❤️❤️

[@alexcrouzen1130]

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!

[@Steyrshrek1]

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.

[@victoriaredsky3859]

I so Love Shangainese style food. I love all from China, but certainly theirs is a treasure which has a hold on me..

[@dominicjohnson5350]

You could hear the dogs tippy tapping in for their treat, they have the timing down 🐕

[@jdstencel6203]

"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.🤘

[@gaberealm]

Kenji’s vid just make my day better

[@davidxgao]

There used to be a restaurant owned by a Shanghainese couple in Edmonton, Alberta during my undergrad years. Their version of the scallion oil had a thicker, almost mayo like texture, and it was by far the best version I’ve ever tried. My guess is that they used a blender to ‘thicken’ some of the oil. Hope someone would give it a try :)

[@crabmansteve6844]

They probably used lard too. Which makes a spreadable texture when cooled. All of the scallion oils I see Chinese chefs prepare are lard based.

[@davidxgao]

@@crabmansteve6844 makes total sense!

[@chriskohanik152]

Do you remember what it was called?

[@MrIrondollfie]

I think it needs to have more sugar and fry the soy sauce for a longer time.

[@HardwareLust]

Scallion oil mayo? Yes please!

[@farmacy99]

Oh man, just waiting for my book to arrive. So excited.

[@RoninDosho]

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 👍🏼

[@Dr.Microdope]

Looks delicious man. Appreciate what you're do. Preordering your book now.

[@lordhed]

Watched this and got inspired to make it. It's delicious.

[@nathanlovestrees]

Hope mama and the baby are doing better! Any suggestions on where to get fresh noodles like that? No options where I live to purchase in a store, are there good options online? Can't wait for my copy of the book to arrive!

[@Pr0zimity]

Congrats on the baby, gosh bless

[@lowellahee6231]

Just pre-ordered TheWok!! Can't wait!!

[@hc3gkale714]

Hope the baby is feeling better! Sorry to hear that man.

[@ghostofamoment]

The color on those noodles is unreal! I need to start using dark soy sauce

[@AdmiralSnuggles]

Bro! This was one of the simplest, best things I've ever made at home. Mad love from this vegetarian!

[@Stavrakis66]

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... **edit - coincidentally, I just saw a Serious Eats article, of all places, about this subject from Jan 2022! I will definitely check that out. However, I would still love to see a video of you doing this too, in your own style.**

[@333pattyd]

I NEED a knife skills tutorial. Mine are really embarrassing for as much as I cook. 😔

[@FlowersInTheVase_]

Can you keep the shallots and onions in the oil for long term storage, or should those be used quickly?

[@a-train386]

Best KZbinr of all time.

[@m.theresa1385]

Wish I could post a snapshot of your ‘The Wok’ advert on the front page of the NYT food section . It looks great ! Your full page recipe on the back page looks awesome too. Congrats!

[@qsdfcvgyjmkl]

I did not know about the baby; congratulations Kenji!

[@shanebroyles3150]

This is great. I can't wait for the book to arrive!

[@shanebroyles3150]

Also, didn't realize you had a new baby boy. CONGRATULATIONS & Mazel Tov from our family to yours!

[@brianmw8559]

If anybody was curious, Kenji is using Twin Marquis brand noodles and Pearl River brand light soy sauce

[@i_love_chilli]

Looks delicious. Definitely will give it a try!!

[@akbarnafisa4969]

I just replaced the instant noodles oil seasoning with this one, and the result was instant upgrade of flavor

[@renmen79]

I grew up in Shanghai, and my parents made this all the time. 😁

[@m.theresa1385]

Congratulations on your new little one. Blessings ,,

[@Basomic]

I was just wondering what to do with my handful of extra scallions. Thank you!

[@micraw714]

I have to try these! I've been on a noodle 🍜 binge lately switching back and forth between Chinese and Thai noodle dishes. Drunken noodles have been my shit lately! 😁

[@shanoon6]

Going to be a great book! I might actually make this for lunch today.

[@HardwareLust]

Can't wait to try this! This sounds great.

[@gbird5000]

He says in the video that this oil can be kept in the refrigerator for years potentially. Am I correct to assume that the scallions and shallots need to be removed before storing the oil?

[@EaGilgamesh]

Thanks Brett

[@anthea1017]

i love your cooking videos, they're so easy to follow :)

[@Floptropican-Tim]

A small tip : what u were doing when you cooked the noodle is not only to dissolve the noodle, but also to cook away the rawness of the soy sauce. Normally you would cook the soy sauce (a big batch) with some of the sliced scallions and shallots, the flavor is unparalle!

[@jennamurphy9614]

You are such a treat.

[@robertedwards2530]

Can't wait for the book to arrive at my door.

[@Vall3y]

I look forward to every new video of kenji

[@Cooked-with-Love]

Your videos are extremely educational 🖤