This recipe is featured in my new book, The Wok: Recipes and Techniques. Order it here (or wherever you buy cookbooks): http://www.kenjilopezalt.com

Donate to No Kid Hungry here: https://p2p.onecause.com/livestreamfo...

Here’s a recipe for Scallion Oil Noodles from The Woks of Life. It's a little different than mine, but it's great, and available for free: https://thewoksoflife.com/soyscallio...

Here's some stuff from my publisher about The Wok, a book that David Chang has called "one of the best cookbooks of all time.":

J. Kenji LópezAlt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its sciencebased approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan LópezAlt reaches for more than any other: the wok.

Whether stirfrying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics―the mechanics of a stirfry, and how to get smoky wok hei at home―you’re ready to cook homestyle and restaurantstyle dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. LópezAlt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashisimmered dishes.

Featuring more than 200 recipes―including simple nocook sides―explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.