Hi, Aaron and Claire! I'm a mixed-European Canadian, favoring my dad's Italian heritage in taste and looks. 😂 I think your channel is one of the things that makes the internet wonderful - you've made Korean cooking accessible and user-friendly. Just want to help with the algorithm and thank you for putting the beautiful cuisine of another culture at my fingertips. This looks so delicious, I'll be sure to try it!
Sometimes I look/listen to Claire talking, I do it the way a dog, when you explain something to them, they look at you with intensity, and you know they don't understand what you say, but they're INTO it. That's me. I forget to read the subtitles. I concentrate real hard... nope I don't speak Korean. But it seems very important. So I listen closely. 🤣
Yes, I do that too sometimes! But of course the most valuable information is found in the sound effects she makes when seeing, smelling, and tasting the food.
I was not feeling cooking a complicated dinner last night and I had just purchased the correct noodles and Korean soy sauce so I gave this recipe a try. We loved it! Really really good!
I make something similar - I learned how to make it at an Asian restaurant that I worked for. My noodles get put in a bowl or bag and allowed to soak up the sauce for an hour or two. Served cold or room temp with options. I usually top with sliced cooked beef, mushrooms, sliced hard boiled eggs, julienned carrots, mushrooms, cooked shrimp, slivered cabbage or any combination you might want. Very refreshing especially in the summer. This is one of my favorite dishes. Easy, good the next day too - good for using up leftovers as garnishes. The sauce in the video is very similar too - looks good. Sometimes the simplest dishes really are the best.
Wow, this 10-minute soy sauce noodle recipe looks absolutely amazing! It’s incredible how such a simple dish can be so flavorful and quick to prepare. I love how versatile it is, and it’s perfect for those busy days when you want something delicious without spending too much time in the kitchen. The umami flavor from the soy sauce paired with the noodles is just perfect! I’m definitely going to try this soon. Thanks for sharing such an easy and tasty recipe! 💕✨
I just made these and although the ingredients are similar to other noodle sauces, this came out way better than I expected. This is going to be my regular noodle recipe now. Thanks!
Thos is a ridiculously easy recipe ideal for weeknights where you want to have a light dinner. I live in a small town and finding asian ingredients is difficult. But with this recipe I will have no problem at all. 👍🏻👍🏻👍🏻
I'm always using instant noodle packets as a base for a dish. I use all different kinds but at the moment I've been eating the Nissin shoyu and the black sesame ones. So good with a bit of protein and vegetables.
This looks like such a refreshing dish. I might give this a try over the holidays but definitely something I want to make at some point just for sake of adding more low-key, no stress dishes. I would still love to add some meat to this in addition to the egg. Any suggestions on what meats and cooking styles pair well with this? Thank you for all the videos and work you do. You've been a big help on my journey learning to cook, especially on those harder days.
I just ask what my local Chinese restaurant uses and they are happy to tell me. Lee Kum Kee and Blue Dragon are two popular and I try to stick to the same brand with hoisin sauce as well for consistency.
i bought Kamebishi Soy Sauce 3-Year Aged Saishikomi Shoyu and it tastes good but im not sure if the aging adds anything as it gets quite expensive when you compare it
I imagine if you plunge them back into boiling water after rinsing them, and then drain them again, there would be a way to eat them hot. Let us know if they explode when reheating, so nobody else tries such a dangerous experiment at home.
Would I be able to substitute coconut aminos for soy sauce, and rice noodles or sourdough noodles for the noodles you use to make this dish? I want to make this dish gluten free and gut healing friendly. I am on a gut healing regime.
i imagine quite a bit. there’s a lot of korean cold noodles which is 🤢🤢 to me just cuz cold and savory haha. i think if you don’t want them cold you can skip the rinsing part or even stir fry the soy sauce
@@alex-dc2zx I’ve talked to my lawyer, and he says gochjang and garlic is just fine, but if you skip the green onions you will be lucky to get away with only a fine. Most likely some prison time unless you agree to restitution to the Green Onion Growers Association. And also, that would just hurt Aaron’s and Claire’s feelings.
“As long as you have some soy sauce in your pantry....”, and also noodles, green onions sesame seeds, sugar, sesame oil, balsamic vinegar. Of all those ingredients, I am more likely to already have soy sauce, while not having at least one of those other ingredients. Of course I wasn’t expecting to not need any other ingredients than soy sauce for the dish, but if I DON'T have soy sauce, no worries, I will get some at the supermarket when I almost inevitably have to go here to pick up green onions. Or maybe even one of those optional things like eggs and a cucumber!
That is for more than one serving. There blog suggests two eggs, so I imagine this recipe is meant to feed two people, but if you go by the recommended serving size on a pack of pasta, this amount of noodles is more than three, almost four servings. So, something like a maximum of 1,750 mg of sodium per serving. And if you serve three people with this recipe the sodium falls to less than 1,200 mg pers serving. And if you use low sodium soy sauce half of this recipe has about 1,085 of sodium. If you go closer to the suggested serving size on a pasta box, and serve three people, then you are down to 723.33 mg of sodium. If this is still to much for you, cut back on the soy sauce by just half a tablespoon and one serving will have between 620 and 930 mg of sodium, depending on if you divide it into two or three servings. Hell you could even serve just 6 g less pasta than recommended on a box of spaghetti (56 g), and then it serves four people. Or cook 224 g of pasta instead of the 200 called for in the recipe, which would be exactly four standard recommended servings of pasta, and you would be down to 542 mg sodium per serving if you use the full 3.5 Tbsp, and use low sodium soy sauce. Or go ahead and just eat some plain pasta with a dash of Mrs Dash.
@@jos_world_ What is wrong with the Korean language? Somehow I found myself getting really into K-dramas (which I had never watched before) while on extended furloughs during Covid (I work in a hotel banquet kitchen), and I never had a problem with it.
Visit Shinangchon Soy Sauce Store www.amazon.com/promocode/A3Q6RUJYGLIOKW and enjoy authentic Korean Soy Sauce from the comfort of your home! 🔥
Hi, Aaron and Claire! I'm a mixed-European Canadian, favoring my dad's Italian heritage in taste and looks. 😂 I think your channel is one of the things that makes the internet wonderful - you've made Korean cooking accessible and user-friendly. Just want to help with the algorithm and thank you for putting the beautiful cuisine of another culture at my fingertips. This looks so delicious, I'll be sure to try it!
"Dont worry about it" ❤
One of my favorite cooking channels
Thank you so much for saying that!! 😍😍😍
Will green onions ever sponser you?😅
I hope that's gonna happen soon 🤣
😂😂
Sometimes I look/listen to Claire talking, I do it the way a dog, when you explain something to them, they look at you with intensity, and you know they don't understand what you say, but they're INTO it. That's me. I forget to read the subtitles. I concentrate real hard... nope I don't speak Korean. But it seems very important. So I listen closely. 🤣
Yes, I do that too sometimes! But of course the most valuable information is found in the sound effects she makes when seeing, smelling, and tasting the food.
@@fordhouse8b lol indeed! Nothing more international than a "mmMMMmm!!!!" heehee
Haha that is funny very actually
I was not feeling cooking a complicated dinner last night and I had just purchased the correct noodles and Korean soy sauce so I gave this recipe a try. We loved it! Really really good!
I make something similar - I learned how to make it at an Asian restaurant that I worked for. My noodles get put in a bowl or bag and allowed to soak up the sauce for an hour or two. Served cold or room temp with options. I usually top with sliced cooked beef, mushrooms, sliced hard boiled eggs, julienned carrots, mushrooms, cooked shrimp, slivered cabbage or any combination you might want. Very refreshing especially in the summer. This is one of my favorite dishes. Easy, good the next day too - good for using up leftovers as garnishes.
The sauce in the video is very similar too - looks good. Sometimes the simplest dishes really are the best.
Wow, this 10-minute soy sauce noodle recipe looks absolutely amazing! It’s incredible how such a simple dish can be so flavorful and quick to prepare. I love how versatile it is, and it’s perfect for those busy days when you want something delicious without spending too much time in the kitchen. The umami flavor from the soy sauce paired with the noodles is just perfect! I’m definitely going to try this soon. Thanks for sharing such an easy and tasty recipe! 💕✨
I just made these and although the ingredients are similar to other noodle sauces, this came out way better than I expected. This is going to be my regular noodle recipe now. Thanks!
I really like the soy sauce from the 신앙촌. It's so nice to meet you. Thank you so much!!!!!!
This was one anyone can do, love the simplicity of it. My Friday is now complete, always so good to see you both.
my favourite cooking channel! saved my live so many times for a quick meal
Im going to try this soon! Merry Christmas to you both, Aaron and Claire!
So yummy, really gonna try this❤. Merry Christmas to both of you🎄🎁🤶🎅☃️. 감사합니다. Jessica
Thos is a ridiculously easy recipe ideal for weeknights where you want to have a light dinner. I live in a small town and finding asian ingredients is difficult. But with this recipe I will have no problem at all. 👍🏻👍🏻👍🏻
I'm always using instant noodle packets as a base for a dish. I use all different kinds but at the moment I've been eating the Nissin shoyu and the black sesame ones. So good with a bit of protein and vegetables.
This looks like such a refreshing dish. I might give this a try over the holidays but definitely something I want to make at some point just for sake of adding more low-key, no stress dishes.
I would still love to add some meat to this in addition to the egg. Any suggestions on what meats and cooking styles pair well with this?
Thank you for all the videos and work you do. You've been a big help on my journey learning to cook, especially on those harder days.
@@viktoriousdesign2911 since it’s a cold (or more accurately a room temp) dish, I think shrimp would work great.
Can add anything, but cooked sliced pork or chicken works well. You don’t have to mix in. Just have on the side so the vegetarians can dig in too.
Love this ❤. Thank you 🙏🏼 both
Wow aaron and claire! A sponsorship! Congratulations 🎉
That would be a fantastic video: Aaron and Claire taste-comparing different soy sauce brands.
It looks so simple and delicious 😋
It was so good! Easy to make and no leftovers. Will make again.
Aaron.. Merry Christmas to you and Claire. Thank to both od you making these videos and taste testing.
Merry Christmas Bill!! 😍😍
Aaron-I love how you say trruuust me! I think this one will be going on my go-to quick meal repertoire.
Do we need to reheat the noddles after washed and drained? Or it's noodles that we eat a bit on the cold side?
Thanks
You don’t have to reheat it. If you don’t rinse it with super cold water, it will stay at room temperature-not too cold. So don’t worry about it! 😍
@@AaronandClaire So if you add some more julienne veggies and/or maybe some bean sprouts, it becomes kind of like a noodle salad?
I just made it and it was INSANE
you made it in the 40 mins that this video has been up? Thats dedication
So fast! 😍😍😍
I love y’all’s recipes ❤ every one I’ve tried is a winner!!! Trust me 😂
Fruuuust me ! Love the channel! Yummmy stuff!
I've had some udon noodles that I've been wondering what to do with. I'm definitely giving this a try!
I'm constantly buying different soy sauce brands trying to figure which tastes better. One more to add to the kitchen.
I'm sure you will like it! 😍
I just ask what my local Chinese restaurant uses and they are happy to tell me. Lee Kum Kee and Blue Dragon are two popular and I try to stick to the same brand with hoisin sauce as well for consistency.
Its a plug nothing more.. lol
i bought Kamebishi Soy Sauce 3-Year Aged Saishikomi Shoyu and it tastes good but im not sure if the aging adds anything as it gets quite expensive when you compare it
Yes, this why I always have soy sauce, while always having to run to the store to get the green onions and cucumber.
I have all of these things! I'm going to make it tomorrow.
Another one to try out! How about addinh scallion oil? Is there way to eay the noodles hot?
I imagine if you plunge them back into boiling water after rinsing them, and then drain them again, there would be a way to eat them hot. Let us know if they explode when reheating, so nobody else tries such a dangerous experiment at home.
Would Chinese black vinegar work in place of balsamic vinegar?
Would I be able to substitute coconut aminos for soy sauce, and rice noodles or sourdough noodles for the noodles you use to make this dish? I want to make this dish gluten free and gut healing friendly. I am on a gut healing regime.
Yum!!! I want to make it now!!
This looks like the same sauce you marinate hard boiled eggs in. Awesome!
This looks super-simple, and I have all the ingredients. OK, I'll trust you with this one.
Trust me! 😍
what is good about this recipe??? nothing. He is just advertising the soy sauce.
Looks awesome. I have 2 nights in Seoul next June before joining a cruise ship,,,,where do I eat? What should I see?
Love your videos
Thanks for watching!!! 😍
I will try making it👌🏼
Please let us know how it was!!! 😍
2 TBS sesame oil sounds very intense. I'd start with 1/4 TBS, then add more when tasting noodles for soya sauce. I surely give this a try, Thx.
Are the noodles served cold? How much does the rinse cool them down?
The noodles don’t need to be super cold. As long as you’ve removed the surface starch, serving them at room temperature is perfectly fine.👍👍👍
i imagine quite a bit. there’s a lot of korean cold noodles which is 🤢🤢 to me just cuz cold and savory haha. i think if you don’t want them cold you can skip the rinsing part or even stir fry the soy sauce
@@xchorro So no Italian subs for you? And no Doritos or any other snack foods laden with MSG?
The marketing department of that soy sauce company deserves a raise 😂🔊🎶
😍😍😍
1000th like that was satisfying!
my mouth is literally watering, dang
It's time to give this a try! 🤣
What would be a good alternative to the Sesame Oil in the sauce?
Perilla oil can be a good substitute! 😍
@ thank you!
Can't get that soy sauce in the uk 😢
I wonder if it wouldn’t be nice with a dollop of spicy kimchi on top!
Aaron, can I add some gochujang and garlic?
Sure!!!👍
no that illegal
@@alex-dc2zx I’ve talked to my lawyer, and he says gochjang and garlic is just fine, but if you skip the green onions you will be lucky to get away with only a fine. Most likely some prison time unless you agree to restitution to the Green Onion Growers Association. And also, that would just hurt Aaron’s and Claire’s feelings.
Thank you for this rare vegetarian recipe (vegan without the egg) 🙏🏼😊
Going to try for dinner tonight
Good choice! 👍
So the noodles are cold when you eat it?
If you don’t rinse it with super cold water, it will stay at room temperature-not too cold. So don’t worry about it! 😎👍
@@AaronandClaire looks good we will try it tomorrow. Thanks for all the helpful videos. I appreciate you.
Yum yum yum!
😍😍😍
Noodles with soy sauce green onions and mushrooms, will change your life 😊
Does the soy sauce contain wheat? I have celiac's disease, so no wheat.
You could use coconut aminos as a substitute
It looks like a dish I used to make for late night munchies.
A recipe advertised as 10 minutes that ACTUALLY takes 10 minutes! And it's delicious!
Until I lived in Korea for a while I never knew soy sauce was different in different regions of Asia.
“As long as you have some soy sauce in your pantry....”, and also noodles, green onions sesame seeds, sugar, sesame oil, balsamic vinegar. Of all those ingredients, I am more likely to already have soy sauce, while not having at least one of those other ingredients. Of course I wasn’t expecting to not need any other ingredients than soy sauce for the dish, but if I DON'T have soy sauce, no worries, I will get some at the supermarket when I almost inevitably have to go here to pick up green onions. Or maybe even one of those optional things like eggs and a cucumber!
Is that dark soy sauce or light?
Light soy sauce! 😍 Light soy sauce is for all-purpose cooking and dark soy sauce is for a deep dark brown color!
okay okay Aaron I bought the darn Soy Sauce, quit nagging me! 🤣 I will make the noodles once my soy sauce arrives.
04:09 that soup. What is the name? Please
Looks like budae-jigae, which is Korean army stew.
So this is served cold?
Not a cold noodle dish. If you don’t wash it with super cold water, the noodles should be at room temperature. 😍
@AaronandClaire oh gotcha, thanks for replying! Also ordered that soy sauce 😋 very interested to try it
CLAIRE!!!
Yay~!😍
Wow!
Is this meant to be a cold noodle dish?
If you don’t rinse it with super cold water, it will stay at room temperature-not too cold. So don’t worry about it! 😍
@ I think it would be good either way. I will try it this week!
I PLAY CLASSICAL MUSIC TO ENHANCE THE FLAVOR LMAO
Very nice ❤😢
We have to trust you a lot for that recipe 🤔
no sugar
Why isn't Claire 1,000 pounds?
If noodles can change your life your life must be real bland 😂
He said from behind his screen..
literally tasted like soy sauce on noodles, I think I missed something :/
Looks good if you don't include the fact that it has something like 3,500 mg of sodium
That is for more than one serving. There blog suggests two eggs, so I imagine this recipe is meant to feed two people, but if you go by the recommended serving size on a pack of pasta, this amount of noodles is more than three, almost four servings. So, something like a maximum of 1,750 mg of sodium per serving. And if you serve three people with this recipe the sodium falls to less than 1,200 mg pers serving. And if you use low sodium soy sauce half of this recipe has about 1,085 of sodium. If you go closer to the suggested serving size on a pasta box, and serve three people, then you are down to 723.33 mg of sodium. If this is still to much for you, cut back on the soy sauce by just half a tablespoon and one serving will have between 620 and 930 mg of sodium, depending on if you divide it into two or three servings. Hell you could even serve just 6 g less pasta than recommended on a box of spaghetti (56 g), and then it serves four people. Or cook 224 g of pasta instead of the 200 called for in the recipe, which would be exactly four standard recommended servings of pasta, and you would be down to 542 mg sodium per serving if you use the full 3.5 Tbsp, and use low sodium soy sauce.
Or go ahead and just eat some plain pasta with a dash of Mrs Dash.
Change senaries! It's always the same recipes sent's the past minimum 5 years. There's no hello frutsouls in what so ever.
I can't stand the language.. sorry 😮
What language? English or Korean?
@fordhouse8b Korean
@@jos_world_ What is wrong with the Korean language? Somehow I found myself getting really into K-dramas (which I had never watched before) while on extended furloughs during Covid (I work in a hotel banquet kitchen), and I never had a problem with it.
@fordhouse8b it hits my brain...the same with the other language
It's my opinion
AARON! I received your cook book "Simply Korean" for Christmas! 🎁📗👏🏻👏🏻👏🏻🤝🙋🏻♂️🇺🇸🤝🇰🇷
@AaronandClaire Oh, Aaron, all your recipes are supposed to change my life … MY LIFE IS STILL THE SAME!!! 😠🤭🤭