Sign Up With Kathy Chen of Greenpoint's Wenwen as she takes us through this easy-to-follow dish step-by-step, showing us how to infuse clarified brown butter with aromatics and Szechuan peppercorns to develop a very tasty, shiny sauce that completely coats chewy noodles. Bursting with flavor and texture, this meal will impress novices and experienced cooks alike.
Have a look at the recipe here:
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You know it’s a legit recipe when she’s the head chef with the Shy Boyz Club!
Huh
@Vuldht24 It’s the umbrella group that runs all the restaurants she mentioned in the vid. They’re well-known for hip Chinese food in NYC.
This is not quick and easy but looks absolutely brilliant
thats what I was thinking lol
Immediately looking for this comment
I guess if you had the butter already made?
I don’t think I have ever seen anyone toast dehydrated milk then add back to the butter fat.
It really makes me want this on a steak.
I guess it’s relative lol
She deconstructed butter and constructed it
There are a lot of weirdos who did not pass the vibe check in the comments 😒
These noodles look so delicious!
Speak english
Wow! This looks sooooo good. Kathy seems really talented and explains the concepts of how to cook this very clearly.
Personable chef and a delicious dish. Cannot ask for more. Thank you for sharing, Munchies.
OMG this is pretty much the same as the “beef oil” in Sichuan hotpot — animal fat/grease does a better job in bringing all the flavors together and potentially make it even spicier than veg- chili oil. The cooled-down version looks so similar to pre-made hotpot base sold in Asian grocery stores –it’s oil/fat with all the aromatics, cooled down and wrapped like a square chunk of butter. Kathy is extremely talented to use Ghee to recreate this top quality Sichuan chili oil. So so good.
THATS MY CHEF!!!! 🥲🔥🔥🔥 those noodles look fricking delicous what a cute video!! ❤️🔥
wow this looks amazing i love chef kathy 😍
This recipe may not be quick nor easy but man do I wish I had the energy and the ingredients to make it because it looks so yummy
The dish is so depressingly difficult to make but looks absolutely delicious 🤤
The dish becomes super simple if you make the chilli oil butter before hand. I tried this and after the butter “sets” you can make a block of it and put it in the refrigerator. I did this on the weekend.
During the weekday or when you want to actually eat, just make noodles with your choice of meat, for example I put in diced pancetta and then top it with the butter that was made beforehand
u can buy the chili oil? can u boil pasta and pan fry beef for 5 mins?
@smashthestateX store bought chili oil w/o the butter will probably taste way different than home made chili oil w/ the brown butter lol
This looks absolutely scrumptious and worth every bit of energy required to make it. I cannot wait to come see your shop and taste some of the delicacies on my next trip back to NYC.
Looks incredible not sure about the “Quick and Easy” but man I’m hungry
Love her energy! Can’t wait to catch more videos with her!
Looks complex but so delicious, reminds me a little bit of Chapaguri (but obv different) ♡
Woah this looks amazing! As a fellow spicy food lover I can’t wait to try this
What a genius dish! Melding brown butter and chili oil together using ghee and toasted milk powder is insanely creative. Kathy is so talented and fun on camera!
I don’t understand why you have to use ghee + milk powder separately. It’s (butter — milk) + (milk) = (…butter??)? Can you please help me understand?
@zachwong7324 smoke point is different with clarified butter vs regular butter iirc
LET’S GO KATHY!!! The TRUE winner of that fried rice contest last week….
I want this so bad I might actually make it. This is not simple. 😮
Great job!
She’s so humble 🥹