My favorite salad is yours, but second is made with broccoli, red onions, cherry tomatoes, sliced almonds, multi colored rotini, julliard carrots covered with Mayo, ACV, Sugar, salt and pepper.
Hey, Chef John. I live in Beijing and made this for one of my Chinese friends yesterday. He absolutely loved it and proceeded to tell m stories of the childhood memories it brought back. ( I also added the juice of a couple limes and grated ginger, which helped kick it up a notch.)
Dear Chef John: Do you take suggestion? Because summer is just around the corner, and there is this dish you will genuinely appreciate, from Korea. It's called Naeng-Myun. Literally this means Cold noodle in Korean. It is a buckwheat noodle, in icy cold broth with a lot of toppings - crunchy vegetables and beef slice, with boiled egg as the icing. I'd love to take a look at your take of this dish. Take care!
Oh dear YES!!! .. and celery, why oh why no celery .. or did I miss it .. again? .. and some sesame seeds, toasted? .. yes, I know sesame oil .. but I like the seeds too
Dear Chef John, I made this insanely fantastic dish but instead of boiled chicken breast, I used Filipino style adobo flakes, which made it unbearably fantastic. Will definitely be a staple for me now. Thank you for sharing.
I made this today for a summer picnic potluck. It was immediately a big hit! Everybody was talking about how delicious this is. Definitely a keeper. Thank you chef John!! You have never let me down.
Turbo Lancer Matthew 6:25-34 New International Version (NIV) Do Not Worry 25 “Therefore I tell you, do not worry about your life, what you will eat or drink; or about your body, what you will wear. Is not life more than food, and the body more than clothes? 26 Look at the birds of the air; they do not sow or reap or store away in barns, and yet your heavenly Father feeds them. Are you not much more valuable than they? 27 Can any one of you by worrying add a single hour to your life[a]? 28 “And why do you worry about clothes? See how the flowers of the field grow. They do not labor or spin. 29 Yet I tell you that not even Solomon in all his splendor was dressed like one of these. 30 If that is how God clothes the grass of the field, which is here today and tomorrow is thrown into the fire, will he not much more clothe you-you of little faith? 31 So do not worry, saying, ‘What shall we eat?’ or ‘What shall we drink?’ or ‘What shall we wear?’ 32 For the pagans run after all these things, and your heavenly Father knows that you need them. 33 But seek first his kingdom and his righteousness, and all these things will be given to you as well. 34 Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own.
Looks soo good! For a moment, the thumbnail looked like papaya salad (Tom Som) which is my favorite Thai salad. I’m salivating just thinking about it! 🤤 Then I looked for it in your channel and failed which got me to the comment section. So I say, my food wish is to learn how to make that delicious papaya salad Chef John style! PS: You’re the best!
I made this, added cabbage, grated ginger, substituted ordinary vinegar for the rice wine one, didn't have siracha or any of the aromatic greens, and it still turned out fantastic! Thank you so much for the recipe.
@@scotcherton Dried mung bean sprout noodles can be fried and are fluffy and crispy and make a great garnish for this type of salad, also thin slivers of Japanese pickled ginger.
We made this very tasty salad today with just a couple additions. We added a tablespoon of minced ginger and a heaping tablespoon of peanut butter to the sauce. The peanut butter thickened the sauce a bit and went well with the roasted peanuts that we sprinkled on top of the salad. YUM!
I made this! It was delicious! I substituted the veggies for shredded carrot celery and cucumber. I left the meant out because I didn't have any. But with said changes, it was still quite good. Everyone liked it! Thanks Chef John! Love and good 😀food blessings from Miami
Chef John. This salad is an instant favorite! Thank you so much! I’m already planning variations such as shredded cabbage, snow peas or even leftover pork. Oh my! The pastabilities! Lol. Life would be boring without you.😍
Chef John, your salad looks absolutely beautiful and delicious! I don’t care if we’re in the middle of a snowstorm, I’m going to get the ingredients! My family are just yearning for summertime and outdoors and warmth, and this will cheer them up. Thanks!
The only internet chef I get notifications for, Chef John! This looks like a great cold pasta salad. Come the summer I like to make a variation of the caprese-like cold pasta salads I see in recipes. I start with a nice wet mozzarella, a few good quality tomatoes (juicy heirlooms or cherries), fresh basil, salt, pepper, a little of the mozzarella water, olive oil and yes ... vinegar. The ratio of vinegar to oil is a matter of taste, I usually do at least 6 tbs oil to 2 vinegar for about a pound of pasta. Toss all the ingredients in a bowl, cook the pasta, reserve some pasta water and then toss the hot pasta in the bowl. Add a small amount of the pasta water and then mix. As it starts to cool down a bit, add a generous amount of parmigiano, toss, cover and refrigerate for a couple of hours or more (give it a stir every 40 minutes or so). It's pretty tasty if your ingredients are fresh.
Oh my god, I just cooked and ate a whole lot of this last week but with soba instead of pasta!! And my home recipe is almost exactly the same! Also, I do like put some tahini in the sauce, which will make it sooo much more flavorful. And I can definitely say this is my favorite summer dish~
I made this recipe, and this is my report. I made it last night, the party was this afternoon, so about 16 hours went by instead of what is mentioned in the video. The downside was that all the dressing was soaked up by the pasta. I then made another batch of dressing and that was added right before serving, to give it a more saucy consistency. If I were to do it again, I would find a way to assemble closer to the party time. Chef John's chicken poaching method worked great. I do not have a mandoline, so I used a peeler to shave the carrots. I think the mandoline would have made nicer cuts. I used regular spaghetti instead of thin; thin would have given it a better mouth feel and would have made the recipe less pasta-forward. Maybe I would add more peanuts and a sprinkling of sesame seeds next time. All in all, a very good, albeit expensive, recipe to make.
One day when I get my act straight and become a millionaire, I will donate a huge chunk in your name because Ive found incredible solace watching your videos.
Chef John, this is so delicious! I made it yesterday for dinner, and my partner and I were delighted at how flavorful and light it is! 10/10 will definitely make again. Maybe next time with soba.
You can also do versions of this kind of salad using a spralizer to make your vegetable noodles. Carrots and zucchini work, but so does daikon and broccoli stalks, for instance. And instead of plain spaghetti, you can use rice noodles or my favorite, mung bean noodles. These kinds of salads are definitely fun to eat. But as Chef John says, they do benefit a great deal from sitting in the fridge for a while, to let the dressing soak in.
It always brings a smile to my face when there is a new Chef John recipe ! I have tried so many of your recipes ( and they always work brilliantly ! ) I am looking forward to making this recipe soon xx
This is unbelievably good. Chef John is not kidding when he says you will kick yourself for not having made it before. Coming as I do from the country that brought you such culinary delights as fish and chips, bubble and squeak and toad in the hole ( seriously ) this is a very welcome addition to meal times. You MUST make this, you are after all…. No, I can’t think of anything.
My home state of Nebraska has a great German/Czech heritage, which I love about Nebraska. Could you please try to make your interpretation of the Working class handheld Nutritious Awesomeness thing that we call the RUNZA!
beautiful dish Chef John. And I think I actually have everything to make this tomorrow minus the chicken. Cannot wait to try this. It looks like one of those dishes that I would finish off entirely by myself in no more than 2 sittings. Love love love.
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/274367/Chicken-Noodle-Salad/
My favorite salad is yours, but second is made with broccoli, red onions, cherry tomatoes, sliced almonds, multi colored rotini, julliard carrots covered with Mayo, ACV, Sugar, salt and pepper.
THANK you
After 1 Episode : This guy's voice is weird
After 5 Episodes: I can't sleep without learning some cooking in these angelic golden sing-song tones
John Q Public
IKR 😂
You have been seduced by the Cayenne Side
Tuppy Brill
Yes i have 😄
Welcome to the church of Chef John
Same
Good Lord, another one! You continually make me a star with my friends. Bless you chef John.
Hey, Chef John. I live in Beijing and made this for one of my Chinese friends yesterday. He absolutely loved it and proceeded to tell m stories of the childhood memories it brought back. ( I also added the juice of a couple limes and grated ginger, which helped kick it up a notch.)
Dear Chef John:
Do you take suggestion? Because summer is just around the corner, and there is this dish you will genuinely appreciate, from Korea. It's called Naeng-Myun. Literally this means Cold noodle in Korean. It is a buckwheat noodle, in icy cold broth with a lot of toppings - crunchy vegetables and beef slice, with boiled egg as the icing. I'd love to take a look at your take of this dish. Take care!
mark wiens lol
I'd add some fresh grated ginger, too! Can't wait to make this!!
Raven Star ooo yes!
I think I'm going to substitute roast pork for the chicken.
@@carolsayre7364 nice! I think I'm gonna do the same!
Oh dear YES!!! .. and celery, why oh why no celery .. or did I miss it .. again? .. and some sesame seeds, toasted? .. yes, I know sesame oil .. but I like the seeds too
Doing a cold noodle salad every summer is a very good idea.
I try and make some ahead of time if there is a heat wave in the forecast.
Dear Chef John, I made this insanely fantastic dish but instead of boiled chicken breast, I used Filipino style adobo flakes, which made it unbearably fantastic. Will definitely be a staple for me now. Thank you for sharing.
I can listen to this guy talk all day!! His voice is so comforting.
I made this today for a summer picnic potluck. It was immediately a big hit! Everybody was talking about how delicious this is. Definitely a keeper. Thank you chef John!! You have never let me down.
I'm definitely going to let my budding 9 yr old cook try making a version of this. He will be stoked. Thanks chef
twitter pics please!
Turbo Lancer Jesus said not to worry about what foods you eat
Turbo Lancer
Matthew 6:25-34 New International Version (NIV)
Do Not Worry
25 “Therefore I tell you, do not worry about your life, what you will eat or drink; or about your body, what you will wear. Is not life more than food, and the body more than clothes? 26 Look at the birds of the air; they do not sow or reap or store away in barns, and yet your heavenly Father feeds them. Are you not much more valuable than they? 27 Can any one of you by worrying add a single hour to your life[a]?
28 “And why do you worry about clothes? See how the flowers of the field grow. They do not labor or spin. 29 Yet I tell you that not even Solomon in all his splendor was dressed like one of these. 30 If that is how God clothes the grass of the field, which is here today and tomorrow is thrown into the fire, will he not much more clothe you-you of little faith? 31 So do not worry, saying, ‘What shall we eat?’ or ‘What shall we drink?’ or ‘What shall we wear?’ 32 For the pagans run after all these things, and your heavenly Father knows that you need them. 33 But seek first his kingdom and his righteousness, and all these things will be given to you as well. 34 Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own.
@Turbo Lancer Why is that?
@Turbo Lancer Even just soy sauce? Is it safe to say then, that it would be beneficial for menopausal women?
I love you, Chef John. You are one of the reasons I begun to cook much more - and fairly better!
Wow ! Yummy nice recipe , l like chicken salad
Looks soo good! For a moment, the thumbnail looked like papaya salad (Tom Som) which is my favorite Thai salad. I’m salivating just thinking about it! 🤤
Then I looked for it in your channel and failed which got me to the comment section. So I say, my food wish is to learn how to make that delicious papaya salad Chef John style!
PS: You’re the best!
Omg I agree
I made this, added cabbage, grated ginger, substituted ordinary vinegar for the rice wine one, didn't have siracha or any of the aromatic greens, and it still turned out fantastic! Thank you so much for the recipe.
If you have nut allergies, cabbage for crunch is a great substitute taking it to the next level.
Water chestnuts too ... shredded daikon ... there are lots of good choices.
Some crispy rice lo mein noodles right as the portion is served is fantastic
@@scotcherton Dried mung bean sprout noodles can be fried and are fluffy and crispy and make a great garnish for this type of salad, also thin slivers of Japanese pickled ginger.
I love ALL your Asian inspired dishes. I can’t wait to try this out!!
I ❤️your channel Chef John! You always make the “best of the best” recipes - including this one. 👍😊
please never ever ever stop sharing your recipes with us
We made this very tasty salad today with just a couple additions. We added a tablespoon of minced ginger and a heaping tablespoon of peanut butter to the sauce. The peanut butter thickened the sauce a bit and went well with the roasted peanuts that we sprinkled on top of the salad. YUM!
This looks perfect for a summer dinner, but I want it now, in early January. Looks delicious!
Endless varieties are possible. Love it.
This truly looks like the best thing I have ever seen. I bet it would be great with rice noodles too!
Yeah totally with rice noodles would be great! Especially for them gluten free folks
i was thinking the same thing!!!!! rice noods!
Made it. It was wonderful, so good. I'm going to try again except with soba noodles.
I'm definitely going to try this with some yakisoba noodles.
Love this idea! As soon as it warms up outside I immediately crave cold noodles and don’t stop craving them until it’s time for pumpkin spice.
Joe W - You just gave me fond thoughts of Fall and the yummy spices it brings. 😁
I made this! It was delicious! I substituted the veggies for shredded carrot celery and cucumber. I left the meant out because I didn't have any. But with said changes, it was still quite good. Everyone liked it! Thanks Chef John! Love and good 😀food blessings from Miami
Love this salad!!
Chef John. This salad is an instant favorite! Thank you so much! I’m already planning variations such as shredded cabbage, snow peas or even leftover pork. Oh my! The pastabilities! Lol. Life would be boring without you.😍
Just made this, and it was ABSOLUTELY delicious!!!
Oh my gawd Chef ! I'm so totally making this !! Thank you !!💘
I love recipes like this that could easily be converted into a meal (I would just add more chicken and veg), I'd love to see more like these!
This looks absolutely cool refreshing & delicious!!
This is my favorite TH-cam channel.
Chef John, your salad looks absolutely beautiful and delicious! I don’t care if we’re in the middle of a snowstorm, I’m going to get the ingredients! My family are just yearning for summertime and outdoors and warmth, and this will cheer them up. Thanks!
This looks delicious! I'm definitely making this later this week!
Made it. Packaged it up for shift at work. Very tasty.
Awesome! more Chinese dishes please
That looks AWESOME!
This was incredible. Thanks I wouldn't change a thing.
This with vermicelli/glass noodles would be perrrrrfect and light!!😍😍😍
The only internet chef I get notifications for, Chef John! This looks like a great cold pasta salad. Come the summer I like to make a variation of the caprese-like cold pasta salads I see in recipes. I start with a nice wet mozzarella, a few good quality tomatoes (juicy heirlooms or cherries), fresh basil, salt, pepper, a little of the mozzarella water, olive oil and yes ... vinegar. The ratio of vinegar to oil is a matter of taste, I usually do at least 6 tbs oil to 2 vinegar for about a pound of pasta. Toss all the ingredients in a bowl, cook the pasta, reserve some pasta water and then toss the hot pasta in the bowl. Add a small amount of the pasta water and then mix. As it starts to cool down a bit, add a generous amount of parmigiano, toss, cover and refrigerate for a couple of hours or more (give it a stir every 40 minutes or so). It's pretty tasty if your ingredients are fresh.
I have a feeling that some gochuchang would be amazing in this salad.
And swapping shrimp for chicken.
@@jeffnichols6448 or have both 😄
@@ms.keyshawineglass7590 I like the way you think!
Ms. Keysha Wineglass share your findings pls!
absolutely! food wishes bibimnaengmyeon 👌
You put the whole 'kit and caboodle' in your Asian chicken noodles. 👍😊
I used to buy kit and kaboodles for my daughter. lol..... but yes, I would definitely need to write the ingredients down before hitting the aisles. :)
👏👏👏👏👏👏👏
Your a poet and don't even know it !!!!!
I made this for dinner tonight and it was a hit!! Tfs💙
another great recipe!
I love your show so much Chef John! I watch every day!
Believe it or not but I opened youtube to find out noodle dish recipes and Chef John just uploaded one! He is a saint or at peast for me:)
Chef John that looks absolutely delicious!
YES here comes the fourth of July and this yummy salad!
Yes please cold salads!!
Oh my god, I just cooked and ate a whole lot of this last week but with soba instead of pasta!! And my home recipe is almost exactly the same! Also, I do like put some tahini in the sauce, which will make it sooo much more flavorful. And I can definitely say this is my favorite summer dish~
Been wanting a cold sesame noodle dish but this is looking mighty fine too. It's that time of year!
I can't wait to try this!!!!
Can't wait to make this for a hot summer night meal!
This is very good....just made it...and served crushed peanuts on the side as a topping at the table. I bet this will also be good with cashews.
I'm totally making this and the brisket tomorrow. so excited.
As All Wells....Perfection..Used Hong kong style noodle and added toasted sesame seeds...Cheers Jeff
Cant wait to try this
Looks so good
Love your cooking shows, you make it look so simple and easy, you are fantastic I AM a fan!
We make a dish quite like this very frequently. We use actual crunchy peanut butter in the recipe as well. So tasty.
Good recipe but I would add a squeeze or two of lime.
You're the man Chef! Thanks for the videos!
Sounds so Yummy kale would be so good with this.
Always have time for chef Jon! And always Enjoy!
Amazing dressing, it was a big hit.
I'm watching this in January, and the ingredients are going on my grocery list now. I want it!
This looks gorgeous and delicious. I'm going to have to make it. Thanks for sharing.
Love your voice .... above everything else ... 🎶🎶🎶🎶music to my ears
It’s almost as if you know exactly what we want!
Awesome video
I made this today!!! It was sssooooooo good!! Thank you for this!! I added a bit more of everything to feed 6 and it worked perfectly!!!
I made this recipe, and this is my report. I made it last night, the party was this afternoon, so about 16 hours went by instead of what is mentioned in the video. The downside was that all the dressing was soaked up by the pasta. I then made another batch of dressing and that was added right before serving, to give it a more saucy consistency. If I were to do it again, I would find a way to assemble closer to the party time. Chef John's chicken poaching method worked great. I do not have a mandoline, so I used a peeler to shave the carrots. I think the mandoline would have made nicer cuts. I used regular spaghetti instead of thin; thin would have given it a better mouth feel and would have made the recipe less pasta-forward. Maybe I would add more peanuts and a sprinkling of sesame seeds next time. All in all, a very good, albeit expensive, recipe to make.
This looks so good! I have to make this!
Chef John, did you mention a Waldorf Chicken Sandwich?
This is a definite keeper. I'd add bean sprouts too. Great presentation Chef John.
Great idea! I would also add blanched broccoli, it gives you something to stab. LOL.
Maybe some snow peas too? Sprouts and broccoli are a great idea.
I LOVE ALL YOUR RECIPES
THANK YOU
Nice recipe chef John, and yes its winter here in Australia, but still looks incredibly tasty 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
Don't care what weather I'd be eating this in!!
I bet this would be great in rice wrappers summer roll style.
I was surprised with the nuts. this really does have it all. wow!
One day when I get my act straight and become a millionaire, I will donate a huge chunk in your name because Ive found incredible solace watching your videos.
Fantastic recipe. So tasty.
Chef John, this is so delicious! I made it yesterday for dinner, and my partner and I were delighted at how flavorful and light it is! 10/10 will definitely make again. Maybe next time with soba.
You can also do versions of this kind of salad using a spralizer to make your vegetable noodles. Carrots and zucchini work, but so does daikon and broccoli stalks, for instance. And instead of plain spaghetti, you can use rice noodles or my favorite, mung bean noodles. These kinds of salads are definitely fun to eat. But as Chef John says, they do benefit a great deal from sitting in the fridge for a while, to let the dressing soak in.
It always brings a smile to my face when there is a new Chef John recipe ! I have tried so many of your recipes ( and they always work brilliantly ! ) I am looking forward to making this recipe soon xx
This is unbelievably good. Chef John is not kidding when he says you will kick yourself for not having made it before. Coming as I do from the country that brought you such culinary delights as fish and chips, bubble and squeak and toad in the hole ( seriously ) this is a very welcome addition to meal times. You MUST make this, you are after all…. No, I can’t think of anything.
beautiful recipe John!
"Get in there and get in there deep." Good advice in any situation.
My home state of Nebraska has a great German/Czech heritage, which I love about Nebraska. Could you please try to make your interpretation of the Working class handheld Nutritious Awesomeness thing that we call the RUNZA!
Going to try it, looks very easy and tasty.
👌 Delicious 👍
That's some good work, chef...
Always the best, you're the man
Looks Beautiful 🤗 I would have topped it with some toasted sesame seeds
Oui Chef, Hand mixer shreds chicken perfectly.
It sure does. 👏👏👏
Immediately turned off Dawn of the Dead for new Chef John.
Zombies can wait.
They’re pretty much dead already.
Which one
Shit I turned off The Whiskey Vault for Chef John, and they we're doing some serious shit, but Chef John rules!
Well, you do need to keep yourself well nourished if you're to fight hordes of the undead.
I heard even Asian zombies are not into noodles.
this looks so delicious Chef John!!
beautiful dish Chef John. And I think I actually have everything to make this tomorrow minus the chicken. Cannot wait to try this. It looks like one of those dishes that I would finish off entirely by myself in no more than 2 sittings. Love love love.