When she says a cleaver, she means use a cai dao...the super common Chinese vegetable slicer that gets called a cleaver in the west since it has the same outline as a meat cleaver of a big boxy rectangle. However they are thin like a chef's knife and generally just used for vegetables and boneless meat (or very light fish bone). They take some getting used to but they're pretty incredible for cutting cabbage and thick root vegetables up and double as a scraper in a pinch since they are so tall.
this is my favorites of quick chinese noodles. i usually make like a quart of the scallion oil and it usually lasts me 2 months or so. also if you want a deeper flavor you are welcome to let those scallions go browner if you want, just remember to shut off the stove right before they get brown to the point you want it at because the heat will carry over
I've been making SOMETHING very similar since it was posted on the Chinese Cooking Demystified channel and it's DELICIOUS. I cook a catch of the scallion oil so after the first time it comes together in literally a few minutes * chefs kiss *
I tried almost the exact same recipe a few weeks ago (minus the black vinegar). It was so salty I couldn't choke down a single bite. It was such a shame after smelling those scallions cooking so deliciously. Maybe I'll try it again with half the soy sauces or so and give the black vinegar a try. (Update) used one tablespoon of the light soy sauce instead of two. One teaspoon of the black vinegar. One teaspoon of raw sugar. Perfectly balanced sauce for me.
great to see the signature noodle from my home town here~ we make the topping with dried de-shelled shrimps (开洋)usually, hence the dish name 开洋拌面 (or 葱油拌面) should u order in local restaurants. also a side note from 1:08, now is the season for eating this green glutinous rice dumpling (with savory or sweet stuffing) called 青团.
Hi, thanks for this, I like the idea of scallion oil. And you had me at "..tired of cooking." -- yes I am! I'm curious about the black vinegar - how else could we use it? if it's not a general use ingredient I tend not to purchase it - is there an alternative like balsamic or other wine vinegar that is an appropriate substitute? Thanks!!
Black vinegar is great for braised meats, stir fry, dipping sauce and like she used here with noodles. You could probably sub it with rice vinegar but I wouldn't use balsamic personally. I love having black vinegar on hand because I cook a lot of chinese food. Might be worth it to find a small bottle
If you don't want your scallions to sizzle or splatter, you should start with cold oil and bring it to temperature and let it boil the water out of the scallion and you can use an oil thermometer to keep track of the temperature, like when you make chili oil. You're not trying to get a fry the scallions, you want them to release their flavors so making them sweat should be ideal.
@Brinda Ayer ooh mushrooms would be good. I just bought the cook book I love how thoroughly the first part goes into details about how cooking and food in that region is different and he spices ,sauces and techniques you will need
Typically if you’re adding a wet vegetable to heated oil in plans of a braise of the veg you just cover the pot (make sure it’s the deepest you own) when initially adding the veg. But her method here you could basically just watch your temp and when you notice bubbles starting to surface on the edges of your onion reduce heat or even take off heat while stirring and return when they dissipate. There is utterly no reason you need to give up those flavors by squeezing them out using this technique. I’d even add the accumulated water on the cutting board back into the braise. Or an even better technique, in my opinion, use the classic French technique of a cartouche and your oil can become an even more integral part of your sauce while losing even less of its aromatic components.
I got exact same noodle as her from a local Asian grocery store... Can someone tell me how long they can keep in the fridge? I have a left over, I don't know what to do...
They’re made by Casafina and we sell them in our shop, Joelle: food52.com/shop/products/7049-modern-pacifica-dinnerware We love them! Thanks for watching
I just made this but I added two thai red peppers some schiuan peppercorns ,ginger,white Vingear and garlic to my sauce then I Topped my noodles mixture with a over easy egg and lime It was amazing and truly delicious as fuck
Why smash them to bring out the scallion flavor then proceed to pat that flavor (along with the water) off them? All to avoid splashing of oil which can be avoided if you just place them in carefully.
Hello, Is is possible to have VEGAN WEEK? There are more people out here looking for great vegan meals that DONT INCLUDE vegan “MEAT”... we just want the classics with out meat 🍖 or fake meat 🥩... it’s a challenge and the Vegan week can be framed as a challenge but that what makes it fun. Even something as simple as tomato basil pasta is vegan and so delicious meat eaters love it to. But what about meatloaf or a homemade barbecue sauce made out of Tamarind. I’m just saying can we mix it up a little bit
@Brinda Ayer still triggered me dish looks awesome though I have all the ingredients except shanghai noodles. I could try with spaghettio or ramen maybe
When she says a cleaver, she means use a cai dao...the super common Chinese vegetable slicer that gets called a cleaver in the west since it has the same outline as a meat cleaver of a big boxy rectangle. However they are thin like a chef's knife and generally just used for vegetables and boneless meat (or very light fish bone). They take some getting used to but they're pretty incredible for cutting cabbage and thick root vegetables up and double as a scraper in a pinch since they are so tall.
this is my favorites of quick chinese noodles. i usually make like a quart of the scallion oil and it usually lasts me 2 months or so.
also if you want a deeper flavor you are welcome to let those scallions go browner if you want, just remember to shut off the stove right before they get brown to the point you want it at because the heat will carry over
Ooh, that's a good idea! I miss scallion oil in a Chinese restaurant. Sigh.
Am so gonna make this. Also totally jealous of this woman's hair.
I’m jealous of anyone’s hair!
Me too!
Brinda is so wonderful!
The whole book looks like a treat!
Would love to watch more easy recipes for when you want to eat something good but don’t want to put in the time
Thanks so much for sharing, Mo. We love a quick and delicious recipe, too!
The hardest part about this is probably getting all of the ingredients. It looks delicious.
I've been making SOMETHING very similar since it was posted on the Chinese Cooking Demystified channel and it's DELICIOUS. I cook a catch of the scallion oil so after the first time it comes together in literally a few minutes * chefs kiss *
Love this format
Getting introduced amazing cookbooks is bonus
Food52 youtube contents are getting better and better
Thank you🤍
I tried almost the exact same recipe a few weeks ago (minus the black vinegar). It was so salty I couldn't choke down a single bite. It was such a shame after smelling those scallions cooking so deliciously. Maybe I'll try it again with half the soy sauces or so and give the black vinegar a try.
(Update) used one tablespoon of the light soy sauce instead of two. One teaspoon of the black vinegar. One teaspoon of raw sugar. Perfectly balanced sauce for me.
Love this, Brinda. Could almost smell those scallions cooking. Definitely a recipe to try soon.
Brinda is so adorable honestly
Fantastic recipe! Looks so good.
i really like this section with brinda. as a cookbook skeptic, still nice to see what's inside the books i don't buy.
great to see the signature noodle from my home town here~
we make the topping with dried de-shelled shrimps (开洋)usually, hence the dish name 开洋拌面 (or 葱油拌面) should u order in local restaurants.
also a side note from 1:08, now is the season for eating this green glutinous rice dumpling (with savory or sweet stuffing) called 青团.
also, normally paired with much thinner noodles than this flat version. (cross-section round or square, rather than rectangular.)
I love how casual she is, definitely makes me feel like I could do this lol thank you Chickadee 🐥
I'm literally going to make this tonight! You pick great recipes Brinda, and do a great job cooking them. Love this series!
Thanks so much for watching, Aishvarya!
@@food52 An update -- I made it and it was as easy and delicious as described :)
So glad to see some veggie friendly meals :)
wow she's absolutely beautiful !! I loved how she described all the ingredients !!
This is a cool show! Thanks for sharing this recipe - I'll be trying this dish this week!!
Thanks for watching! Hope you enjoy-and don't forget to share with #f52community :).
That cookbook looks nice!!!!
She’s adorable!
This looks that good. Can’t wait to try it.
Nice! Love quick noodle dishes like this.
Oh my........ This ole Gran Ma Ma needs to make this🤤
I love this series, I am always looking for new cookbooks to add to my collection so this works as a recipe plus book rec
Great video! Well done. Looks delicious!
This looks like a great noodle recipe! I wish I was eating it right now!
I would add some minced garlic 😋 maybe a little sunflower seed oil. Looks delicious.
Hi, thanks for this, I like the idea of scallion oil. And you had me at "..tired of cooking." -- yes I am! I'm curious about the black vinegar - how else could we use it? if it's not a general use ingredient I tend not to purchase it - is there an alternative like balsamic or other wine vinegar that is an appropriate substitute? Thanks!!
Black vinegar is great for braised meats, stir fry, dipping sauce and like she used here with noodles. You could probably sub it with rice vinegar but I wouldn't use balsamic personally. I love having black vinegar on hand because I cook a lot of chinese food. Might be worth it to find a small bottle
I use it with Szechuan peppercorns and Thai chili flakes to make chili oil.
Thanks!
Biang Biang noodles :) yummmmmmmmm
I always use balsamic And I love it that way!
If you don't want your scallions to sizzle or splatter, you should start with cold oil and bring it to temperature and let it boil the water out of the scallion and you can use an oil thermometer to keep track of the temperature, like when you make chili oil. You're not trying to get a fry the scallions, you want them to release their flavors so making them sweat should be ideal.
Ooo!! Thanks for sharing this tip Jason; will definitely keep this in mind when I make this recipe~
This looks amazing, thanks Brinda! Do you have to use avocado oil for the scallion oil?
you don’t have to. just use a neutral flavor oil like canola so that there’s no competing flavors with the scallion
@@eviebb thank you!
Love your recipe, it looks so tasty 😋 awesome work, keep it up ❣️
Did I miss you adding the dried shrimp? These look fantastic and as I have all the stuff it may be my lunch
@Brinda Ayer ooh mushrooms would be good. I just bought the cook book I love how thoroughly the first part goes into details about how cooking and food in that region is different and he spices ,sauces and techniques you will need
You cook them with the scallions.
-Subscribed just because of this video!
Awesome content !!👍👍
Who doesn't love jammy scallions?
god that looks good, I'm going to try it
Looks amazing! Thanks for sharing, friend. Let's stay connected.
looks really good!
I get delicious Chinese noodles, made in San Salvador, from a Mexican grocery store. They are always on sale.
Fabulous
Typically if you’re adding a wet vegetable to heated oil in plans of a braise of the veg you just cover the pot (make sure it’s the deepest you own) when initially adding the veg. But her method here you could basically just watch your temp and when you notice bubbles starting to surface on the edges of your onion reduce heat or even take off heat while stirring and return when they dissipate. There is utterly no reason you need to give up those flavors by squeezing them out using this technique. I’d even add the accumulated water on the cutting board back into the braise. Or an even better technique, in my opinion, use the classic French technique of a cartouche and your oil can become an even more integral part of your sauce while losing even less of its aromatic components.
Great job, looking forward to more videos/C
you could probably also use a jar or rolling pin to crush the scallions
I got exact same noodle as her from a local Asian grocery store... Can someone tell me how long they can keep in the fridge? I have a left over, I don't know what to do...
What Wok are you using?
I love your name and the noodles look good. I had an aunt named Brenda.
I'm gonna make this using chilli oil
A rubber mallet mashes well.
Those measuring spoons... want
Epic
How can I not like a fellow noodler...
I've been looking for matte bowl/plates like that for awhile - anyone know where they might be from?
They’re made by Casafina and we sell them in our shop, Joelle: food52.com/shop/products/7049-modern-pacifica-dinnerware We love them! Thanks for watching
@@food52 Thanks!
I just made this but I added two thai red peppers some schiuan peppercorns ,ginger,white Vingear and garlic to my sauce then I Topped my noodles mixture with a over easy egg and lime
It was amazing and truly delicious as fuck
Evoo! The best oil for everything.:)
🍜🍜🍜😋🤤📖👌🏾👍🏾
I would left some scallion oil on the side top it with
just me or did she move into Sohla's old place?
Why smash them to bring out the scallion flavor then proceed to pat that flavor (along with the water) off them? All to avoid splashing of oil which can be avoided if you just place them in carefully.
Hello, Is is possible to have VEGAN WEEK? There are more people out here looking for great vegan meals that DONT INCLUDE vegan “MEAT”... we just want the classics with out meat 🍖 or fake meat 🥩... it’s a challenge and the Vegan week can be framed as a challenge but that what makes it fun. Even something as simple as tomato basil pasta is vegan and so delicious meat eaters love it to. But what about meatloaf or a homemade barbecue sauce made out of Tamarind. I’m just saying can we mix it up a little bit
Triggers me how long she left the scallion ends on the cutting board
@Brinda Ayer still triggered me dish looks awesome though I have all the ingredients except shanghai noodles. I could try with spaghettio or ramen maybe
I always try to regrow scallions -- so satisfying!
not the three tablespoons being half a cup of oil 😭😭😭
I don’t know why I don’t like the way she cook, sorry
Scary watching you use the knife