The Wok: Scallion Oil Noodles | Kenji's Cooking Show
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Published 2022-02-22
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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-scallion-noodles-cong-ban-mi…
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.
All Comments (21)
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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?
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Brett was such a character. I really enjoyed what he brought to the video.
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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
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I started my journey when Kenji uploaded a Late Night Chirzo Grilled Cheese and 4 years later I’m still here. Life is great.
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Kenji, I cook with a wok weekly now thanks to you. I am clinically addicted to fried rice and noodle dishes.
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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.
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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.
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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.
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Shoutout to bro in the back, took "I don't read your magazine" with absolute grace.
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When the noodles change colour. Oh WOW! It's the little things in life that get me.
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Kenji saying he’s never read GQ in front of someone writing for GQ about Kenji is an unprecedented flex 🤣
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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"
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Kenji being so flippant about a GQ article is the most Kenji thing ever. His modesty is admirable.
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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.
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The new thumbnail visuals are really cool! They keep getting better honestly
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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.
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I love how oh-so-subtly Kenji just drops in all this extra information around the recipe. So effortless.
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The thing i love about kenji is that he is human towards how other people could adapt the recipes in there own favorable palate.
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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.
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“Oops…I forgot to set some noodles for the dogs.” Love it!!!
