Lucas Sin’s Chilled Sesame Noodles Are Your Go-To Summer Dish | Chefs At Home
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- เผยแพร่เมื่อ 25 มิ.ย. 2024
- Lucas Sin-chef of Junzi Kitchen and Nice Day Chinese Takeout-is taking Chilled Sesame Noodles, a Chinese takeout staple, to the next level! Lucas’s version is the real deal, thanks to a deeply flavorful, carefully layered sesame sauce made of pure sesame paste, Chinese black vinegar, Sichuan peppercorn oil, and fermented tofu. Finish off the dish with a little chile oil and it’s a classic-but not like one you’ve had before! Plus, Lucas shows us the secret to properly chill your noodles. Here’s a hint: don’t let all that delicious flavor go down the drain! (recipe below)
#SesameNoodles #Noodles #Recipe #ChefsatHome #FoodandWine
00:00 Introduction
00:26 About the dish
00:55 Sesame Sauce
05:15 Noodles
07:38 Garnish
09:18 Plating the dish
Chilled Sesame Noodles
Ingredients
1 tablespoon neutral-flavored oil
12 ounces thin flour “yangchun noodles”, Chinese egg noodles, or other thin egg noodle
1/2 cup Chinese sesame paste
1 block furu (fermented tofu), from 13-ounce jar
4 1/2 tablespoons toasted sesame oil
1/4 cup light soy sauce
3 tablespoons sugar
2 1/2 tablespoons Chinese black vinegar
1/2 tablespoon dark soy sauce
1/2 tablespoon Sichuan peppercorn oil
1/2 tablespoon salt
1 tablespoon mayonnaise, preferably Kewpie
1/4 cup water (about)
Sliced scallions, for serving
Chile oil, for serving
Toasted sesame seeds, coarsely ground using a mortar and pestle, for serving
1. In a small skillet, heat the oil just until it begins to shimmer. Transfer to a medium bowl and let cool. Cook the noodles according to the package directions. Drain and toss with the oil in the medium bowl or on a small rimmed baking sheet. Cover and refrigerate until cold.
2. In a small bowl, whisk the sesame paste and furu until smooth. Add the sesame oil, light soy sauce, sugar, black vinegar, dark soy sauce, Sichuan peppercorn oil, and salt and whisk until smooth. Whisk in the mayonnaise and then whisk in enough of the water until a thin creamy, silky sauce forms.
3. Divide the noodles among bowls; drizzle the sesame sauce on top. Garnish with the scallions, chile oil, and sesame seeds.
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Lucas Sin’s Chilled Sesame Noodles Are Your Go-To Summer Dish | Chefs At Home - แนวปฏิบัติและการใช้ชีวิต
“This is self care right here. Don’t cut it like a maniac.” 😂❤️
Agree. He's articulate, process driven but also adds a little bit of culinary history and context to all the stuff that he makes.
I feel like I paid for a 10k cooking course. He explains the ingredients - plain and simple.
Very authoritative, yet very likeable. A man who uses words like "tensile", "coup de gras" and describes the mix of ingredients as "all the chaos" reminds me that language is not only a means of communication but a very beautiful art form. He earned the additional 2 points to get 100 points by slurping his noodles with dignity and pride. Awesome vid delivered by an awesome chef!
Wow…..couldn’t have put it better myself…..💫💫💫
@@frasersgirl4383 Guy is hands-down awesome. They should hire him as spokesperson to jack-up vaccinations in places where there is resistance...hehehe
Some say, his pretty chill
His English major at Yale is really shining through in this video lmao
@@emilpereira1442 we cut noodles all the time. We bite off noodles all the time. Quit gate keeping noodle eating. You sound hysterical.
Can this guy please get his own show?? Pleasure to watch, informative, and ties everything into an historical context without being off putting. You’ve got a star on your hands!
I told Lucas Sin a year ago that he needs his own show or channel. One of the BEST and informative Chefs on the current culinary scene.
@@josephsf2452 Definitely agree. I keep seeing his videos popup on different cooking/food channels but never in one place which seems odd?.
Loved every single dish he cooked
I completely agree
Yes! Seconded! Would watch. Would pay to watch.
"Don't cut it like a maniac." I love this guy. Such creative use of language. He also knows what he's talking about. Bravo, sir. 🅰️➕➕➕➕➕➕➕
Love this guy - he is charismatic, confident, and true to himself. The process looked so satisfying from beginning to end. Especially the slurps! Bravo!
Love how seriously he takes food while also making fun of himself for being so serious. Helps him avoids the pretentiousness that’s become synonymous with chefs
I LOVED that description of chefs as people who look at something very very simple and take it way too seriously
can we please get this man a Netflix special? Jfc I would watch this man all freaking day
Lucas should have his own series ...
'this is a job of a chef, to take a very simple thing way too seriously'
amen, this is about putting love and care into what you do and the end result is all the better for it!
Please have lots more of Lucas’ cooking. I’ve found most of his recipes so far to be easily veganized
Subscribe to this channel and stay tuned for more! 😎
@@foodandwine Excellent! He's also an excellent on-camera personality
Eat more vegans...
Lucas Sin is the greatest chef on YT that's not really on YT. He needs his own channel, but is to busy being a real chef. xD
I've been following him since last year when Covid was really bad and he was cooking meals for first line workers. He occasionally posts 'how to cook xx' stories. Great to see here on TH-cam.
Not only is this dish simple but oh so yummy. Lucas you have a great presence, can't wait to see more.
I made this. Followed the recipe exactly. And when I tried it, my brain exploded. Thanks.
"balsamic is a good substitute"
in Beijing dumplings are usually served with lao chen cu (老陈醋）which you can pick up in any Chinese market, if you were missing that Beijing taste. I am a fan of having dumplings with non-traditional sauces like balsamic or whatever western hot sauce. a friend from France swears by Dijon mustard, haha.
I am on the opposite I make salad using the Chinese vinegar as sub to Balsamic 😅
Watched this again after 2 years😊 That slurp's worth is more than a thousand words. It expresses appreciation, it has a physiological benefit of incorporating air into the mouth and naso-pharangeal cavity that enhances perception of different tastes, it is an expression of pride for the culinary richness of his culture and it is an excellent exercise to improve breathing and swallowing coordination.
Chef Lucas Sin is hands-down the best teaching chef in TH-camland. Well done, maestro!
From Shanghai and my mom used to make this just with peanut butter, soy sauce, black rice vinegar and sesame oil, sometimes with chili oil on top it's such a a comfort food for me.
I made this recently and topped it with shredded cucumber, boiled shrimp, and a boiled egg sliced in half. It was a hit! Great for a summer weeknight meal!
Lucas is so charming and his excitement about the food is really contagious! Would love to see him preparing the chile oil he used at the end.
Love him!!! “Do it because you love yourself” LOL
His skin is very glowing glass skin… as a chef who exposed to flame and heat… just wow!!!
I'm glad I'm not the only who noticed. Was waiting for someone to say so! He's beautiful!
I discovered Lucas in quarantine through his awesome Instagram stories. Love seeing him being featured here. Just something about him is likable. Confident, but not pretentious, I think.
I would like Lucas Sin to host my life. To narrate the thoughts in my head. Actually, no, I'd rather hear his thoughts any day. Please give this man all the airtime ever.
Why did I fall in love with the chef….
Absolutely in awe of the young man. He explained so well, could see his passion and his knowledge through his cooking and explanation. Excellent recipe! Off I go to look for Chinese sesame paste
This guy needs his own channel!! Love his work 💜
Love the presentation of this guy! Everything is done for a purpose and, most importantly, he explains exactly why while he strives for that perfect noodle dish. Haven't seen this channel before, but would love to see more content from this chef!
Glad you enjoyed it! 😊
Lucas, as always your instruction are for those that REALLY LISTEN. Watching your shows as background is a shame, I've found more brilliant observations
and instructions in your cooking style which could easily be overlooked. Keeping your head-down and listening carefully (as if you were going to be tested later)
is such an asset. You are seriously a man that is well trained as highly observant and I wish all of your audience treats your valuable instruction with attention to detail
and appreciation for the superb training that comes from it.
He’s brilliant. This man should be GLOBAL
I'm obsessed with Lucas Sin videos rn
this was SO good, nice amount of acidity from the vinegar to balance the richness. i thought it was too much sauce but it wound up being the perfect amount. respect to lucas for a well written recipe!
just another tip, hot water helps smooth out the clumps faster than cold water, so if you don’t have a whisk or don’t want to break it out, use hot water. I usually use noodle boiling water
Love Lucas! When I watching how he makes that dish, I’m already drooling. But with those slurps. I wanted to grab it directly from the you tube, and eat it immediately. His foodie style is contagious. 😂
Fellow chef here and the way he explains the development of dishes with context and history is light years better than any other young working chef out there. Kicks the crap out of that rude Food Lab guy.
'This is the job of the chef, to take a very simple thing way too seriously.'
So interesting how different it is as, in Korea, we always wash the noodles after cooking and strip the starch off the noodles after boiling to maintain it's shape and the buoyant texture
I’ve been making this type of sesame noodle dish for years based on guesswork. I just tried again using your tips with a few adjustments and wow-it turned out so good. I usually rinse my noodles but tried it without this time and it was more chewy and tasty. I’m vegan so I used veganaise instead of mayo and it really added something. I only had a tiny bit of dofu ru left so used a dollop of miso and that seemed to work. In Taiwan at vegetarian restaurants this dish is often garnished with slivered cucumber and carrot, so that’s what I did. Can’t wait to try it with sichuan pepper oil when I can get a hand on it! Thank you so much for sharing !!!! I can now make this dish with confidence and share with others.
He’s so good at explaining and describing! I feel like i really understand the reason for every step
The best part of Lucas' vids are his tastings at the end. Huge bites of whatever is, like we all would take, and then the enjoyment of the flavors that aren't fake like on some channels. Really makes you want to make the dish. That egg roll video he did - yeah just like my mom made and I will attempt this year for sure.
Chilled sesame noodles without peanut butter - this is a game changer for me. I used to hate it because I can't stand peanut butter which a lot of Chinese restaurants use.
Made it yesterday and it came out delicious. The sauce is dark and deeply nuanced, almost like a mole' or chocolate sauce. So yummy! This recipe is definitely a keeper. Thank you, Chef!
My grandma used to make this for me all the time during the summertime. This brings back memories! Fantastic!
Get this guy his own cooking show, he is a natural
Love Lucas’s recipes. Love how he takes a classic recipe and modernises it and makes it his own
Lucas Sin is a national treasure.
So friggin good. Truly off the hook. Don't miss a step and you will arrive at a tasty destination - with the right amount of chew and the perfect balance of flavors. Thanks, Lucas!
Even though I am in the dead of winter, Lucas’ recipe is so good that I will not wait for summer! My grandmother’s cook was from Shanghai and we enjoyed cold noodles every summer. This brings back fond memories. Thank you!
this guy has a really great vibe. authentic food, but fresh
Hmm it is very similar to Re gan mian 热干面 native to Wuhan, the source is primarily sesame paste, and you can add any other seasoning you like.
I made this dish tonight and it was a hit! Thank you for sharing your recipe with us! I appreciated all the time, effort and love that was put into this recipe.💝
These are amazing! Lucas is the man!
Didn't know I'd have a new chef crushie today but here we are! Glad to have come across Lucas, more more more of him please!
Chef slurps his noodles in such a cool out way! I love it he’s so engaging and personable. I’m going to try this recipe after I go shopping! And slurp those noodles as loud as I can!
The way you talk is seriously an extra additional to watching this beautiful recipe! I smile so many times unknowingly!! Your energy is really amazing!!
Loved the recipe btw,time to try!
This sesame cold noddle was originated in Taiwan. A traditional Taiwanese dish with cucumber on top in addition.
I love that saying, this is a chef take a simple thing way to seriously. Awesome.
This is always amazing to eat during summer. Highly recommend!
This video came up on my TH-cam Home Screen for the first time today. Listening now, this afternoon. Have not seen your channel before, but you have such a down to earth way of explaining the how's and why's of doing things the way you do that it's clear that these methods are the best! I have loved foods from around the world since before I was twelve. Everyone would come to our house to practice/rehearse; Everyone brought a dish and a story. Thank you for sharing this extraordinary recipes! Lovely!
Give this guy his own show already!
Well, I am liking this chef! He’s very articulate. He shows a depth of technique. He’s affable. He’s a rising star.
We agree!
Wow! Can’t wait to try this recipe. I’ve had good noodles and blah ones, but never something like what you’ve got here, Lucas!
I love this so much he has so much HK / Canto in him. The tooth suck, the usual pencil/pen behind the ear. Lucas feels like you pulled him from a HK Tea Time restaurant and refined him a little bit.
That looks absurdly fabulous! I remember this fondly from better 90s New York take out places and it sort of vanished. Great to see how it’s done.
I'm going to slice my scallions nice in the future as a gesture of love towards myself because of this man
I just attempted this recipe for AAPI Heritage month potluck, it was the biggest hit of the night !!
I love this man - can't wait to see more from him!
Support from Hong Kong!
I love how you said that slicing your scallions nicely is self care! ❤
I love your commentary and sense of humor!
As a native Beijing guy, I have to say this recipe has blown my mind. I can tell it is authentic & brave & creative without even taste it. I think it would be interesting if Lucas may have a chance to come to Beijing and taste Xinchuan chilled noodle 新川凉面.
yeah, I'm looking forward to trying this recipe. I used to get something like these noodles 鸡丝冷面 at a few Sichuan restaurants in China, tried to reverse engineer the recipe myself, but I can tell just by the list of ingredients this will be closer to those restaurant recipes, just add shreds of chicken, cucumber and carrot.
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Thanks a lot, I have been looking for this recipe a long time . And you took it seriously. That makes these 11 minutes worth watching at.
This is an absolute work of art.
Love this guy. So insightful.
When Lucas Sin tells me to subscribe to something and I automatically do it without thinking.
Awesome recipe... love how you explain the reason behind certain decisions... thank you!
Give this man his own cooking show!
He's got a restaurant to run.
literally impossible to not love this dude.
Looks so good! Love to see guys who cook!
I tried for the first time in chinatown/NYC 40 + year ago. Have been making homemade variations since then, this one is next. Original was great and next day too, bought 2 portions to go after tasting!
This guy is great. More from him please!
Sooooo delicious ! The brightness comes through, though I’ll still make my recipe with peanut butter from time to time too. I like the additional crunch of a little fine shredded carrot and slivered pea pods for topping
nicely done, this dish has been famous as a local delicacy in shanghai for many years, when I grew up in shanghai, every single street had a little shop that offered summer time delicacy chilled seseame noodles, and chilled meat sauce noodles and wonton. back then chefs poured the cooked noodle on steel board to cool it, with fans blewing the noodles. Hot summer and delicous shanghai local food. I wish I could go back to enjoy that soon.
I see Lucas, I click.
That first slurp thooo - the most satisfying cold noods moment🤤
His charisma 💯💯
Incredible. Tomorrow I do this. Thank you
Love chilled noodles. I was blown away by the tip to put the noodles in the fridge instead of the ice water bath. I'll try that next time. Looks great!
I love cool noodles! I would order a dish of cold noodles with sauce and fresh veggies from a local Vietnamese joint nearly every week when I lived nearby. Just a super refreshing, clean comfort food.
the most beautifully done cold noodle I have ever seen, can't wait to try it in my own kitchen.
Love this! I learned so much, and will definitely be making this. Looks delish!
One of my favorite dishes, yum
Wow! Lovely and great presentation! Can't wait to see more of Chef Lucas' recipes!
He said "coup de grace." I repeat, he said "coup de grace." Be still my heart. *swoon*
Love how he has plated the dish for the camera. It looked like it didn't have enough sauce while watching for the side. But it looked awesome when looked from the front.
Brilliant! Gotta try this! Thanks Lucas!
Omgah! 😊 New subscriber here. Recently watched Chef Lucas on other channels. I am in awe... love his passion, love, insight plus history he puts into every recipe. He deserves his own show, cookbook, etc. I can watch him all day. One day I will visit his restaurant in NY & we will plan our wedding. 💞⛪😍 My belly would so grateful trying all his delicious cooking. Blessings Lucas! 🙏🏽
This is the recipe I’ve been looking for.
Thank you very much!
I absolutely love this Chef! Agree with all of the comments that he deserves a show.
Would be great if he has a restaurant in Hong Kong! The guy is reinventing authentic Hong Kong dishes!
Lucas is a great presenter. More from him please.