I noticed his knives in previous videos too. My knives bend even when i try to cut an onion and slip across. Lol. Will probably buy a good one at some point but still not more than 100 pounds or dollars
This was awesome. Just got done making it. I added some crispy guanciale and some chanterelle mushrooms I found. It turned out great. One of my favorite things I've ever made. Thanks for the video!
Might not even need to be marinated. I'm thinking some chicken thighs roasted in the oven and some frozen steamed broccoli. Cook/reheat them, toss them with the pasta at the end and it should be fine and zero effort, and a way of adding bulk and protein to the meal.
Gonna do this but without the sesame oil (haven't been liking it that much in other dishes I've made). This with some noodles, a soft boiled egg and fried pork sounds amazing.
I made this and turned out well except the chili oil which I defo didn't burn. So had a bit of a burnt taste but first thing I've ever cooked on my own from scratch that was edible and actually nice.
Super quick and watchable video. Love the transitions, attention to detail especially considering the flow and overall theme of the video. Everything was super clean and flowed so nicely. Voiceover was also perfect, overall an extremely good video, well done! :)
Best thing from this recipe is the sauce technique. Overcooking spices and aromatics is so easy, but heating the oil and combing off the heat is genius.
1 chili flakes usually do not cook with oil because it can get burnt easily. Rather, you can pour the hot oil onto flakes in bowl. Zhenjiang vinegar is only one type of Chinese black vinegar. There are also Shanxi, Fujian varieties.
Amazing person you are.....this noodle dish must be so good and tasty. Different from anything I ever have eaten. I will try this very soon.Take care, keep teaching and enjoy being yourself.
Nice too see a recipe that I actually have the ingredients for! Usually when I see RUclips recipes they're asking for Daikon, Bok Choi, fermented bean paste etc... kind of hard to get when you live in a rural area.
Daikon can be replaced with radish. Bok choi with paksoi. fermented bean paste order it online it is shelf stable. If you are using it every once in a while you need to order that often.
@@ChefJackOvens we have red radish here in Europe everywhere, which is a lot easier to get then daikon. And kinda taste the same. Bok choi is sold as a different thing here then pak choi
Hey brother, your video game has moved to another level! Have you taken on some pros to help with editing/shooting or did you just get this good over time? Really great recipe as well. Love it! Happy cooking, UB
Hello!! I really appreciate it thank you! No, it’s all me. Just researching and practicing. I always try to better myself which makes me my worst enemy haha. I really appreciate hearing this though Thank you so much! 🙏🙏
these were INSANE --- SOO good. but hey - NOT easy chef J....at least imo...toasting peanuts...then making the chilli oil...bit of lifting. but.....A PLUS as usual! (still feelin' the burn !). Do we have to keep the chili oil in the fridge?
You translated it into imperial units. I’m not used to that. I think you said 350° f the same time I did in my head. I think that’s a nice touch. Definitely got a sub from me AND even hit the notification bell, I only really do it in extreme cases for people I don’t know. Looking forward to see what you have coming out in the future!
I was making soup a little while ago while I was chopping the ingredients I'm using your voice was in my head just like you in you videos XD I grinned and thought I'm losing my mind hahahaha, but it's fun.... oh when you pouring the chilli oil it reminded me of what I do with liquids that has solids in them I remove the solids first then pour the liquid I find that much easier and no splashes happen if I were to pour everything at once... I guess to each has their own way... Thanks again for wonderful recipe Chef that will be a hit with my family... I wanted to eat the screen of how delicious it looked hahahahaha
Great upload mate! I've made something similar before and they are just addictive, I like Sichuan cuisine. I would have some Sichuan peppercorns on the side!
Chef Jack...that olive green sweatshirt is fabulous...and a good change to see you in it....and that chilli sauce is going to be my regular just like all your garlic mustard sauces... Iam drooling.. 😋😋😋 Thank you for yet another yummilicious recipe Chef Jack... Sending you loads of love and positive energies 💕💕💕💕
@@ChefJackOvens I'm sure they are and to each their own but you went from using a bunka, to a nakiri and gyuto, to using a santoku, then a microplane, etc.. your knife selection was more complicated than the recipe LOLL
Jack, mate great dish ... now besides the obvious, my wife is allergic to chili... what would you add or subtract from the dish :) to make it friendly to the over-sensitive :) Cheers
@@ChefJackOvens Thank you for the reply, sadly cashews are a no go for me too. I'm a bit bummed out tbh I've been to a few Asian restaurants and honestly I feel like nuts are just a staple when it comes to these kinds of recipes. It's like missing out on the full experience. Like how I always wonder why people love PB&J sandwiches lmao. Thank you again kind sir.
The first thing my brain said a minute in is “it can get easier, ramen + chili oil and garlic powder” But I’m also really lazy, any recipe I do I “wing it” since I don’t have the patience to follow recipes because of the prep, I just take a single pot or pan and do everything in it Those noods look amazing though
I just made that today it was beautiful the only thing I did different was I used it actual spaghetti but it's still fulfilled the point you get it... Jesus loves you and God bless you
Epic, sublime noodles recipe which I cannot wait to make sorry eat!! I always have all these ingredients in the house (and everybody should 😁). Only need to buy spring onions 🏃🏽♀️.
Im deathly allergic to nuts and sesame, what could I use to substitute these? I don't know what's an appropriate flavour/texture replacement. Looks fit af though. Would risk death for those noods
What type of beginner knife would tyou recommend? ( for someone who doesn't really know how to use a knife). thanks Jack, will be trying this tonight :)
Hey, question, I'm a little concerned about the risk of botulism with the duration you described for storing the garlic oil. That seems way longer than it would normally be safe to eat. Is that something you've considered? Because that looks very dangerous to me.
I may have made a mistake in the voiceover. I’ll check. 2 weeks to 1 month will be fine in the fridge. Like anything though, if you have concerns about something, don’t do it.
![Diggy Graves - Red Vineyard [Official Lyric Video]](http://i.ytimg.com/vi/8Ro085T0mnQ/mqdefault.jpg)
![Quando Rondo - Life Goes On [Official Music Video]](http://i.ytimg.com/vi/eIf3fhMXAow/mqdefault.jpg)
Anything with that much garlic HAS to be good!! Beautiful recipe, Jack.
You know it!!
Plus you’re completely protected from Vampires! A total win-win
Whenever someone tells me there's such a thing as too much garlic, I kindly unfriend and ignore them on social media. 🙃
Know what they say; make ya wink, drink, and stink.
Your knives are so sharp, have you ever considered doing a video on how you care for your knives to keep them in such good condition?
I’m working on something. Hopefully will be able to tell you more soon 🙏
@@ChefJackOvens A chef basics course for noobs like me!? 🥲😇
@@ChefJackOvens Thank you for the response! I can't wait! Thanks for all the quality content! 👍
Good question
I noticed his knives in previous videos too. My knives bend even when i try to cut an onion and slip across. Lol. Will probably buy a good one at some point but still not more than 100 pounds or dollars
This was awesome. Just got done making it. I added some crispy guanciale and some chanterelle mushrooms I found. It turned out great. One of my favorite things I've ever made. Thanks for the video!
Great to hear! Glad you made it your own too and added extras. 👌👌🤤
The quality of the production and instructions are perfect for kitchen noobs like myself, well done mate!
Thank you! Glad it’s helpful
"Spread your nuts out on a baking tray" legend
Haha 😂
Which nuts?
@@Kumarrr9 Hopefully the chopped ones... Not sure you'd want your own nuts put in the oven :P
@@Kumarrr9 deeznuts
i wonder how many times he had to retake the voice-overs just cos of that line
Dude some marinated protein of choice and veggies would bring this to a whole new level! Definitely saving this recipe, thanks!
You know it!
Might not even need to be marinated. I'm thinking some chicken thighs roasted in the oven and some frozen steamed broccoli. Cook/reheat them, toss them with the pasta at the end and it should be fine and zero effort, and a way of adding bulk and protein to the meal.
Some minced/finely diced pork with a little ginger sounds delicious
@@fusionxtras or prawns fried too for fish lovers 😊
@@aleekazmi hmm, personally for this application i wouldn't use good seafood for such a flavorful dish
Gonna do this but without the sesame oil (haven't been liking it that much in other dishes I've made). This with some noodles, a soft boiled egg and fried pork sounds amazing.
It looks amazing. And, we have very, very different definitions of "easy."
Lol ya
just made this for dinner tonight. what a hit! thank you for the recipe!
I have just 'found' you and what a find. Love your delivery without the fluff and the food looks gorgeous. A new subscriber.
Welcome to the channel! Thank you so much for that
Love his videos, such a good instructor - makes making these dishes easy / and enjoyable!
Thank you so much for that. I’m glad you enjoy them
Tried this recipe with one change to it which is I added pan seared scallops to the mix. Turned out fantastic.
That would be awesome!!
@@ChefJackOvens It was great! Thanks for the tutorial
Found out yesterday the oven here is in Fahrenheit (1972 kitchen) so really appreciate the conversions
Love a good old school style kitchen!
was expecting this to be the usual garlic chilli oil recipe I see everywhere but it looks creative, excited to give it a try
It’s so good!
I made this and turned out well except the chili oil which I defo didn't burn. So had a bit of a burnt taste but first thing I've ever cooked on my own from scratch that was edible and actually nice.
I'm still on the chicken burrito bowl for my weeks prep meal and OMG it's the best yet , great as always mate..
Awesome! Glad youve been enjoying it
Super quick and watchable video. Love the transitions, attention to detail especially considering the flow and overall theme of the video. Everything was super clean and flowed so nicely. Voiceover was also perfect, overall an extremely good video, well done! :)
Thank you very much! That means a lot to hear 🙏
Best thing from this recipe is the sauce technique. Overcooking spices and aromatics is so easy, but heating the oil and combing off the heat is genius.
That little technique works wonders.
One of the best things that happen to me this month is finding your channel. Where have you been all this time?
Welcome to the channel 🙌
Oh dude... straight to the point, no bullshit talk between, love it!!!
Cheers 🤙
1 chili flakes usually do not cook with oil because it can get burnt easily. Rather, you can pour the hot oil onto flakes in bowl. Zhenjiang vinegar is only one type of Chinese black vinegar. There are also Shanxi, Fujian varieties.
If you heat them slowly like I did, they’ll infuse, but burn
This recipe is awesome! The only thing I did differently was add real peanut butter to the mix you pour the hot oil onto. God tier level flavour.
Amazing person you are.....this noodle dish must be so good and tasty. Different from anything I ever have eaten. I will try this very soon.Take care, keep teaching and enjoy being yourself.
You do such a beautiful job showing how to make the recipes. Thank you.
Thank you very much!
Fantastic recipe mate!
Much appreciated mate. Thank you 🙏
Nice too see a recipe that I actually have the ingredients for! Usually when I see RUclips recipes they're asking for Daikon, Bok Choi, fermented bean paste etc... kind of hard to get when you live in a rural area.
Daikon can be replaced with radish. Bok choi with paksoi. fermented bean paste order it online it is shelf stable. If you are using it every once in a while you need to order that often.
Glad it’s helpful to you!
Paksoi is bok choy. Daikon is radish 😬
@@ChefJackOvens we have red radish here in Europe everywhere, which is a lot easier to get then daikon. And kinda taste the same.
Bok choi is sold as a different thing here then pak choi
I’m only playing. There’s lots of different types of radish and bok choy has many names 😊
Very bold recipe with a Italian/Asian fusion. I'm absolutely intrigued to try it.
It’s the perfect combo 👌🤤
Masterful creation... looks so good, will attempt this weekend. Thanks!
Appreciate it! Thank you. Please enjoy it
Wow this is a incredible recipe. I can’t wait to make this. Beautiful knife too
Thank you very much 😊🙏
I am not kidding, that was the most beautiful bunch of scallions I've ever seen.
It was a pretty nice bunch
That looks absolutely delicious definitely going to give this recipe a try 10/10 favour 😋
Please enjoy it! It’s so good 😊
Hey brother, your video game has moved to another level!
Have you taken on some pros to help with editing/shooting or
did you just get this good over time?
Really great recipe as well. Love it!
Happy cooking,
UB
Hello!! I really appreciate it thank you! No, it’s all me. Just researching and practicing. I always try to better myself which makes me my worst enemy haha. I really appreciate hearing this though Thank you so much! 🙏🙏
It’s true, really great production and editing. It’s so much fun, isn’t it!
@@ChefJackOvens keep it up. I'm learning from you as well. Just don't think I could get away with the accent though ;)
Happy cooking,
UB
Love this recipe, will be trying this and love we can add different meat too if needed!
This will really take any protein which makes it even better 🤤
Are you kidding me? That's the best thing i've ever seen
😬😬
i just made this holy christ it was amazing !! def going on the roster for meals
Happy to hear!!
Love the succinct presentation and humour, subscribed for more!
Thank you very much!
looks great love the color
Thank you! Cheers!
Thanks!
Thank you so much! I really do appreciate the support!
Fried scallions/onion straws are good on too
You know it!
these were INSANE --- SOO good. but hey - NOT easy chef J....at least imo...toasting peanuts...then making the chilli oil...bit of lifting. but.....A PLUS as usual! (still feelin' the burn !). Do we have to keep the chili oil in the fridge?
Happy to hear you enjoyed them! The oil does need to be stored in the fridge 😊
You translated it into imperial units. I’m not used to that. I think you said 350° f the same time I did in my head. I think that’s a nice touch. Definitely got a sub from me AND even hit the notification bell, I only really do it in extreme cases for people I don’t know. Looking forward to see what you have coming out in the future!
Thank you so much 😊
Interesting recipe. I am a huge fan of your knives. 🔪
Appreciate it! They’re koi Knives if you’re interested - www.koiknives.com 😊
I was making soup a little while ago while I was chopping the ingredients I'm using your voice was in my head just like you in you videos XD I grinned and thought I'm losing my mind hahahaha, but it's fun.... oh when you pouring the chilli oil it reminded me of what I do with liquids that has solids in them I remove the solids first then pour the liquid I find that much easier and no splashes happen if I were to pour everything at once... I guess to each has their own way... Thanks again for wonderful recipe Chef that will be a hit with my family... I wanted to eat the screen of how delicious it looked hahahahaha
Just what i been looking for.. it looks perfect.
Thank you
Wow this looks delicious and I’m definitely gonna make it - cheers Chef 👨🍳
Please do and enjoy 😊🙏
That just looks beautiful
Thank you!
Looks bomb ill have to try this
Please do
I’m allergic to peanut is there any suitable substitutes ?
Mate, I've saved your vid to try and cook it a bit later, looks delish.
Great Recipe!
My guy this looks absolutely delicious. Great content.
Thank you 🙏
nice nice, I like the recipe.
Looks very tasty
Thank you very much!
@@ChefJackOvens subscribed! wish you all the best on your journey :)
@@Lunalester94 thank you so much for that! Appreciate the kind words 🙏
I like the idea of the flavors becoming friends
😉😉😉
Put some baking soda in the water when boiling your pasta, it will make it more springy and similar to noodles.
Any worries on botulism with the garlic in the oil?
Looks delicious!
That's different looks awesome easy not much in it well done chef !
Thank you.
You're welcome!
Great upload mate! I've made something similar before and they are just addictive, I like Sichuan cuisine. I would have some Sichuan peppercorns on the side!
You definitely can’t go wrong with a bit of sichuan 🤤
Yum 😋 looks so good….. wish I had the ingredients right now!
Its so good!
Shouldn't watch this when i'm on a diet this looks amazing!!!!
Haha. These really are so good 😊
how is this kitchen so clean....
I clean it 😉😂 jokes aside, I’m a clean freak
looks good
Chef Jack...that olive green sweatshirt is fabulous...and a good change to see you in it....and that chilli sauce is going to be my regular just like all your garlic mustard sauces... Iam drooling.. 😋😋😋 Thank you for yet another yummilicious recipe Chef Jack... Sending you loads of love and positive energies 💕💕💕💕
looks amazing
Thank you!
My only concern is the amount of sesame oil used in the chilli oil. Does it not overpower every other flavor in there? That stuff is really strong.
It surprisingly doesn’t at all. It blends really nicely with the other ingredients.
Are there any substitutes for nuts that will taste just as good as this?
The number of Japanese knives this guy uses to make this one dish is crazy..
They’re great knives 😬
@@ChefJackOvens I'm sure they are and to each their own but you went from using a bunka, to a nakiri and gyuto, to using a santoku, then a microplane, etc.. your knife selection was more complicated than the recipe LOLL
Jack, mate great dish ... now besides the obvious, my wife is allergic to chili... what would you add or subtract from the dish :) to make it friendly to the over-sensitive :) Cheers
If its allergies, just leave it out completely. The chilli oil doesn't need to be added.
Would you mind sharing what type of knives you have?
I use koi knives and I use all different variations. I have a link for them in the description of this video if you’re interested
Thank you already for a future chilli garlic noodles night
If you can’t be bothered toasting the peanuts then peanut butter or tahini are easy quick alternatives
“…the Parchment Paper Express.” 😅🥰
Haha 😂
brilliant…. well done 👍
Thank you!
Ooooh spicy! And it’s quick and easy !
Yes to both!! It’s so good 😊
Super option Jack 👍yum!
This one is so good! It’s not too spicy either depending on which chillies you use. Definitely recommend it 🤤
I’m allergic to peanuts is there anything I can substitute it with
You can use cashews or just leave it out altogether. Use a different neutral oil as the replacement
Any peanut alternatives to this recipe? i'm an allergy boy :(
You can use cashews instead or they can be left out completely. As for the oil, use any other neutral flavoured oil
@@ChefJackOvens Thank you for the reply, sadly cashews are a no go for me too. I'm a bit bummed out tbh I've been to a few Asian restaurants and honestly I feel like nuts are just a staple when it comes to these kinds of recipes. It's like missing out on the full experience. Like how I always wonder why people love PB&J sandwiches lmao. Thank you again kind sir.
Looks amazing but as someone with a peanut allergy do you recommend alternatives?
Cashews work well as a replacement and as for the oil, use any neutral flavoured oil
@@ChefJackOvens thankyou! Will try this out!!
12 cloves of garlic… you’re talking my language
Haha 😂 you can go even more if you’d like. It will take it without overpowering it 😉🤤
The first thing my brain said a minute in is “it can get easier, ramen + chili oil and garlic powder”
But I’m also really lazy, any recipe I do I “wing it” since I don’t have the patience to follow recipes because of the prep, I just take a single pot or pan and do everything in it
Those noods look amazing though
Thank you 🙏
I just made that today it was beautiful the only thing I did different was I used it actual spaghetti but it's still fulfilled the point you get it...
Jesus loves you and God bless you
As my friend joan G says, "Anything with that much garlic HAS to be good!!"
Haha
Linguini is a bad call. These flavors and oils pair better with rice noodles. Knife-paired are best, as their small ridges help carry more sauce.
Linguine works perfectly. Like I said in the recipe though, use what you prefer.
Holy moly, that knife is from the year 3000.
The knives are pretty good 👍
Toasted or Untoasted sesame oil? I noticed you put a lot in, surely that much toasted sesame oil is going to overpower everything to inedible levels?
It’s untoasted 🙏
Epic, sublime noodles recipe which I cannot wait to make sorry eat!! I always have all these ingredients in the house (and everybody should 😁). Only need to buy spring onions 🏃🏽♀️.
I put on 2kilos just by watching your videos and your yummy recipes 😂 by the way I made the rice with chicken lemon it was really nice 👍 thanks..
Haha 😂 glad you enjoyed it
Im deathly allergic to nuts and sesame, what could I use to substitute these? I don't know what's an appropriate flavour/texture replacement. Looks fit af though. Would risk death for those noods
Alsco Tea Towels are the best
You know it haha 😂
God I love me some noodles. This looks amazing. 10/10 gonna make this this weekend.
Please do!
any suggestions of substitutes for the peanuts and peanut oil for someone who's allergic?
Looks awesome!! Add chicken or shrimp!? Oh yeah!!
The perfect combination
I have a nut allergy is there any replacement for peanut oil and peanuts?
I’m allergic to sesame seeds. Is there a substitute I can use to sesame oil?
What type of beginner knife would tyou recommend? ( for someone who doesn't really know how to use a knife). thanks Jack, will be trying this tonight :)
Hey, question, I'm a little concerned about the risk of botulism with the duration you described for storing the garlic oil. That seems way longer than it would normally be safe to eat. Is that something you've considered? Because that looks very dangerous to me.
I may have made a mistake in the voiceover. I’ll check. 2 weeks to 1 month will be fine in the fridge. Like anything though, if you have concerns about something, don’t do it.
it can get so much easier
Of course it can. But this is incredibly easy
Nice!
could you do it using cashews instead of peanuts.
You sure can
@@ChefJackOvens I am giving it a go tonight then thank you.