Comedian Lukas Seely cooks up a noodle dish every week. Everything Noodles is cooking of all noodles form all over the world. A video is made and dancing is involved. Enjoy!
I'm in Seattle,WA visiting my family and my sister's kids are fans of Everything Noodles so I decided to film an episode with them.
Seattle has a crazy amount of Teriyaki joints, I use to eat at them all the time when I lived in Seattle.....so I decided to make a "Beef Teriyaki Noodle Bowl."
It's quit simple to make and only cost me around $21 to buy all the stuff and I used New York Steak to really give it a nice flavor. It feed 5 people so that's cool.
My neice and nephew were tons of fun to cook with and my niece Ashlyn is very extroverted so she seemed to have fun filming.
Hope you enjoy the video and recipe.
Recipe:
Ingredients
-Chopped Green Onion
-Chopped White Onion
-Teriyaki Marinade Sauce
-SoySauce
-Chow Mein Udon Noodles
-1/2 Lbs New York Steak
-4 Garlic Cloves
-Roasted Sesame Seeds
-1 tsp sugar
So this week or for the next couple weeks I'm in Montana helping my parents out and doing a few shows so I'm kind of taking a holiday.....while I'm here I love hanging out with my little nieces. They are so cute and funny.
They love watching my videos so I decided to cook with them. We made something easy and that kids really like....so this week we made "Baked Macaroni and Cheese w/ Beef"
It turned out wonderful and the kids had 2 helpings, which is a lot because they don't like to eat a lot.
You will enjoy the video!
The Recipe:
Ingredients
3 cups Large Pasta Shells
3 eggs ½ cup heavy cream 1½ cups milk salt & pepper paprika 1 cup mild cheddar cheese 6-8 oz. velvetta, Shedded
1 cup sharp cheddar (can use less if you don’t like a sharp taste in your mac n cheese) 1 cup colby & monteray jack, shredded (cheese blend)
Instructions
Preheat oven to 350 Cook macaroni until just al dente or a little under al dente. (Look on the back of the box to see how long you need to cook your pasta for it to reach al dente.) Be careful no to overcook. Drain pasta and set aside. In a large bowl, add milk, heavy cream & cheeses (except for the smoked cheddar). Stir to combine. Taste the milk mixture and add salt & pepper until it has a good taste. You can also add in other seasonings like onion, paprika, etc. Tasting will help avoid having a plain, bland bake macaroni & cheese. When you are content with the taste, add in the eggs. Stir well until combined. Butter a 9 x 9 inch baking dish. Add macaroni to the baking dish. Pour cheese mixture over macaroni. Make sure the cheese distributed well. Top with smoked cheddar cheese. (I add a little more Colby jack as well.) Sprinkle with paprika and/or black pepper, if desired. Bake for 35-45 minutes. Do not overbake. It may be a bit jiggly when you take it out of the oven. It will firm up as it cool. Let cool for about 10-15 minutes or until fully set. Enjoy!
I seriously don't know why I write these blogs sometimes. lol but I guess there are a bunch of blogs out there that no one looks at lol....I just over used el-oh-el
Anyways, I've been gone for awhile because I got knocked out with a concussion and I haven't been making videos until this week.
This is my 10th entry and video so I'm excited!
SO I decided to make "Summer/ Spring Rolls," I know it's not a full noodle dish but it has noodles in it...and its the summer time, so I said why not...it's a favorite of mine.
I also made a montage of all the dancing that I did from past videos! ENjoy my friends and share this blog or subscribe so I don't feel like a loser.
If anyone knows me, they know I love Vodka....its so yummy when it hits your lips. That being said I decided to show you guys how to make a yummy "Vodka Sauce"
So what I did is got my neighbor "Vladimir" to help me show you guys how to make it. Actually Vladimir is a character I use in my comedy act so I decided to bust him out for you fine folks...and by fine I mean the 3 people who actually read this blog.
It turned out really well and tasted so frick good. I'm trying to not eat a ton of carbs but man.....I tore it up!
Watch the video and enjoy!!!
Recipe:
1 large sweet onion, chopped 5 garlic cloves, coarsely chopped 3 tablespoons extra virgin olive oil 2 (28 ounce) cans crushed tomatoes 1 1/2 cups vodka, premium quality, will make a difference 2 cups heavy cream 4 tablespoons fresh basil, finely chopped 1 (5 1/2 ounce) can tomato paste
Today I made a very yummy and mouth explosion of tastiness! I'm in Montana at my parents place and they are out of town so I decided to cook for my friends, one, which is prego so you know I gotta come with the goods for her.
I decided I'd go with a yummy creamy "Chicken Alfredo Lasagna w/ Spinach." I figure I'd take two things I really love and combine for some awesome tastiness explosion.
It turned out really yummy and made everyone very happy. For the video I was in a electro mood when I made it so the sound track is provided by "Deadmau5" and I ended with a little "Of Monsters and Men," to give you 3 viewers a preview of the next soundtrack artist. Enjoy and I hope you make it!
Recipe:
For the Alfredo Sauce:
8 oz Cream Cheese (1 Pack)
1 cup Half and Half
3/4 grated Parmesan Cheese
1 Stick of Butter
3 Garlic Cloves or Tbsp of Garlic Powder
1 Tbsp Black Pepper
1 Teaspoon cinnamon
1 teaspoon Chili or Cayenne Pepper
1 cup chopped Spinach
1 Chicken Breast
Directions for Alfredo Sauce:
Melt butter
in a medium, non-stick saucepan over medium heat. Add cream cheese and
garlic, stirring with wire whisk until smooth. Add half and half , a
little at a time, whisking to smooth out lumps. Stir in Parmesan and
pepper. Remove from heat when sauce reaches desired consistency. Sauce
will thicken rapidly, thin with milk if cooked too long.
Add Chopped Spinach, and then cooked Chicken Chopped Breast
For the rest of the lasagna:
1 package of noodles (should be around a pound in weight)
1 lb. mozzarella
1/2 lb. good quality parmesan
1 lb. ricotta cheese
Hardware:
large sauce pan or dutch oven to make sauce in
13x9 baking dish
large pot for boiling pasta
Finishing the Lasagna:
Preheat the oven to 350 degrees F.
Make sure your cheeses, noodles and sauce are all within easy reach.
Ladle
just enough sauce to cover the bottom of the pan with liquid. Then
place four noodles on top of the sauce, slightly overlapping. If they're
broken, piece them together as much as possible. Spread 1/4 of the
ricotta over the noodles, and then 1/4 of the mozzarella and 1/4 of the
parmesan.
Now you'll put more sauce over the cheese and then noodles, and ricotta, etc. You repeat the basic build three times.
On the fourth and final level, do ricotta cheese, then the rest of the sauce, topped with the rest of the cheese.
Now bake at 350 F for 30 minutes. Let rest for at least 5 minutes
So today I decided to change things up a little bit. I was going to originally going to make a "pasta," in order to keep with the weekly rotation between Italian and Asian Inspired Noodles........however I went with Asian again this time.......Because....PSY (Gangnam Style) came out with a new single over the weekend called, "Gentleman." So I thought it would be funny to make a video to the song and of course I had to make Korean Noodles, so that lead me to make "Korean Glass Noodles" aka Jae Cha.
It was another Vermicelli Noodle dish, but this was is super super easy to make from scratch. Prep time was less then 10 mins, and requires very little ingredients.
I had fun making the video....I got my neighbor with crazy red hair to be in the video...she was just walking by and I happen to be shooting outside and I just asked her. Never met her before. lol She was an awesome sport.
Here is the video so enjoy!!!! Recipe is below
Recipe:
- 1 Pkg Korean Glass Noodles-1/2 cup Soy Sauce
-1/4 cup Brown Sugar
-1/2 cup boiling Water
-3 TBSP Vegetable Oil
-1 teaspoon toasted sesame seeds
Directions
Break the vermicelli into small pieces and place in a deep-sided dish. Cover with hot tap water and soak for ten minutes; drain.
Whisk together the soy sauce, brown sugar, and boiling water; pour over the drained noodles; allow to soak 2 minutes.
Pour the
vegetable oil into a skillet and place over medium heat. Add the noodles
and soy sauce mixture to the skillet and cook and stir until hot, about
5 minutes. Sprinkle sesame seeds over the noodles just before serving.
So today I wanted to make something on the healthier side of things. I'm usually a big fan of Pho (Vietnamese Noodle Soup) but sometimes I like to get the Vermicelli Noodle Bowl...its served cold and very refreshing and not so heavy like most noodle dishes.
When I was making the video you could definitely tell I was in a early 2000's kind of mood with a little Electro music feel. Probably because I had just got done playing Basketball and I was very tired so I needed some music to get me pumped up.
Anyways, Vermicelli Noodles are a rice noodle and this dish is served mostly cold-ish. It has a very fresh feel to it and is a good dish to take to work with you. Less then $20 for all the ingredients.
Watch and Enjoy!
Recipe:
For the Sauce:
-2 Cups of water
-Fresh Lemons (2-3)
-1/2 TBSP of Soy Sauce
-1/2 TBSp Salt
-2 TBSP of sugar
-1 Chicken Breast
-Cilantro (chopped)
-Green Leaf Lettuce (chopped)
-Fresh Mint (chopped)
-Vermicelli Noodles
-1 Cucumber (peel and chopped)
-2 Minced Garlic
-1/2 Half Minced Onion
-1 TBSP Black Pepper
For the Sauce:
Boil Water, then add all the ingredients (check for taste) let simmer for 10-15 mins
For Chicken:
Add TBSP of oil, add minced Garlic and Onion, let cook for about 2 mins, then add chicken breast. Let Chicken cook on top of the garlic and onion for about 4-5 mins and turn over. Add Black Pepper and 1 Tbsp of soy sauce and a dash of salt and sugar to taste. Cook until chicken is fully cooked.
Boil Noodles as directed on Package...then drain and rinse under cold water and then drain.
Serve with Noodles on the bottom, with veggies on top and finally adding the grilled chicken on the veggies.....finish with a little fresh mint and the special sauce...and serve!!!!
I am no master chef when it comes to French food, but when I went to San Francisco earlier this year to watch a football game....I decided to try some French Cuisine. It was so so yummy. I had never had French wine before either, and it was amazing!!!!
I found this wonderful little romantic French place in the North Beach area and it was like I was in another world.
Anyways, doing some thinking back to that wonderful time had inspired me to make this dish..."French Red Wine Sauce w/ Seared Steak and Thin Pasta." Although its not really French Cuisine, the wine used is a Bordeaux which is a French Red Wine and has great flavor and really brings out things in cooking. Close enough to French right?
It's a great dish if you want to feel classy and do it for no more then $20 if you do it right. Enjoy the video and I hope you try and cook it!!!!
The Recipe:French Red Wine Sauce w/ Seared Steak & Thin Pasta
Ingredients:
-1 cup of Bordeaux (French Red Wine) -1/2 diced Onion -4 Cloves of Garlic (2 diced, 2 smashed) -1 Tbsp of Rosemary -2 Tbsp of Oregano -2 Bay Leaves -1 lbs of Steak (I used Rib eye) -1 tbsp of Olive oil -1/2 tbsp of black pepper -dash of salt ans chili powder
-1 Can of Tomato Sauce -1 Can of Diced Tomato -half pack of Thin Pasta -Chopped Mushrooms (1/2 pack) -1 diced Shallot -1 Tbsp of Dried Basil -Fresh Parmesan Cheese
Cooking:
After prepping all the veggies and meat etc....
-in Sauce pan, add Olive Oil, Smashed Garlic, cans of tomato sauce and diced tomato, bay leaves, rosemary, black pepper, salt, chili powder, garlic, onion and shallot and Bordeaux (red wine)....let it simmer for about 6-8 mins covered.
-Place noodles in boiling water, let it cook for half the time recommended on the package. You want soft but still a little hard on the inside.
-While everything else is cooking, in another pan, turn stove on high, add steak cuts, sear it until just a little brown on the outside.
-Once noodles and steak are half cooked place them in the with the sauce....add a dash of sugar and Bordeaux and let simmer on low for about 10 mins covered...and bam....you're done!
So its Tuesday and that means another "Everything Noodles" ....this time I went back home to Billings,MT and visited my parents.
I decided to cook with the lady who taught me how to cook...my Mom Khanthaly. My mom is best known for her wonderful eggrolls "Khanthaly Eggrolls"....if you notice I wear a "Khanthaly's Eggrolls" apron in every video I post.
We decided to cook "Chicken Lo-Mein" its a very basic asian stir fry noodle dish that we love eating and its simple to make. It was fun to make this one because I got to have my first guest and the #1 lady in my life...my mom. She taught me some sweet dance moves!
The Recipe: Chicken Lo-Mein
-1 Chicken Breast
-1 cup chopped broccoli
-1/4 chopped onion
-2 cloves of garlic
-Chinese snow peas
-chopped carrot
-1 stick of celery
-4 mushrooms
-2 tbsp of oil
-1 tsp of sugar
-2 tbsp of soy sauce
-1 pack of Lo-Mein Noodles
-1 tbsp of black pepper
Cooking:
-Boil Noodles in hot water for about 6-8 mins (or see directions on package) then drain and rinse in cold water then drain
-chop all veggies
-mince garlic cloves and onion
-chop chicken meat
-Begin cooking the chopped garlic and onion in pan with oil
-add chicken breast...let chicken cook
-add the chopped veggies
-add soy sauce
-stir and cook for 1-2 mins
-add lo mein noodles, cook and stir
-add black pepper and cook for about 4-5 mins
One of my favorite things to eat is "Fettuccine Alfredo"....OMG!!!! I love that dish...so I decided to class it up a little and add a Bourbon Glazed Salmon to the mix to really get my taste buds a field day.
It turned out soo soo soo yummy. I know all of you will enjoy this dish...and have fun with the video...laugh, learn, and enjoy!
Ingredients:
For the Bourbon Sauce:
4 tablespoons butter
1/2 cup dark brown sugar
1 lbs of Salmon
1/3 cup Bourbon
For the Alfredo Sauce:
8 oz Cream Cheese (1 Pack)
1 cup Half and Half
3/4 grated Parmesan Cheese
1 Stick of Butter
3 Garlic Cloves or Tbsp of Garlic Powder
Directions for Alfredo Sauce:
Melt butter
in a medium, non-stick saucepan over medium heat. Add cream cheese and
garlic, stirring with wire whisk until smooth. Add half and half , a
little at a time, whisking to smooth out lumps. Stir in Parmesan and
pepper. Remove from heat when sauce reaches desired consistency. Sauce
will thicken rapidly, thin with milk if cooked too long.
Directions for Bourbon Sauce and Salmon:
-Melt butter in a large skillet over medium heat.
-Stir in brown sugar.
-Place salmon fillets on top of mixture and cook for 5 minutes.
-Turn salmon, and pour bourbon around the fillets.
-Continue cooking for 5 minutes or until fish tests done with a fork.
-Serve salmon with the glaze spooned on top.
Lastly cook noodles, place salmon on top of the noodles and pour alfredo sauce on top and BOOOM!!!! Yumminess!!!!
Being I'm Southeast Asian, I decided to cook this little gem. I love coconut, I love thai noodles, so why not "Thai Coconut Noodles" all the favors really just hit ya in the back of your mouth and is so yummy!
Enjoy to video, hope it makes you laugh, I hope you learn, and I hope you try to make it! Thanks! -Lukas
Ingredients:
8-10 oz. rice noodles, OR your preferred noodles (enough for 2-3 people)
8-12 medium-size to large shrimp, shells removed, OR substitute other seafood OR strips of 1-2 chicken breasts or 3-4 thighs
2/3 can good-quality coconut milk (preferably not 'lite')
1 cup chicken stock
1 shallot OR 3-4 Tbsp. minced purple onion
3 cloves garlic, minced
1 thumb-size piece galangal OR ginger, grated or finely chopped
1/2 tsp. ground coriander
1/2 tsp. North American chili powder (from your supermarket spice aisle)
1 red chili, minced, OR 1/3 to 1/2 tsp. dried crushed chili from the spice aisle, to taste
1-2 kaffir lime leaves, OR substitute 1 bay leaf
3 Tbsp. fish sauce
1+1/2 Tbsp. lime juice
1 tsp. brown sugar
Toppings: 1-2 green onions, sliced, and generous handful fresh basil
Preparation:
Bring a
large pot of water to boil. Dunk in the rice noodles, then switch off
the heat. Allow noodles to soak while you prepare your other
ingredients. If using other type of noodles: boil until just under al dente, then drain and rinse with cold water.)
When rice noodles have softened but are still firm and a little
under-cooked in the middle, drain and rinse thoroughly with cold water.
Set aside.
Place stock in a wok or deep frying pan over high heat and bring to a
boil. Tip: If making stock from cubes, taste-test it for flavor (you
want it to taste like a good soup base). Now add the shallot or onion,
garlic, galangal or ginger, ground coriander, chili powder, chili, and
kaffir lime leaf or bay leaf. Boil 1-2 minutes.
Add shrimp or chicken. Reduce heat to medium, simmering and turning the shrimp or chicken pieces until cooked (3-4 minutes).
Reduce heat to a gentle simmer (medium-low). Add the fish sauce,
lime juice, brown sugar, and 1/2 can coconut milk, stirring well to
incorporate.
Finally, add the softened noodles. Use 2 utensils to gently turn
them in the sauce for 2-4 minutes, or until noodles have absorbed most
of the sauce and are hot. Remove from heat and taste-test. If noodles
are not flavorful or salty enough, add more fish sauce. If too salty or
sweet, add more lime juice. Add more chili for more heat. If too
spicy, add more coconut milk.
Portion up into bowls. Drizzle a little more coconut milk over each
portion, and top with green onion and fresh basil. For an additional
topping, see below. ENJOY!
I was sick over the weekend and my cool roommate Chad Korb was kind of enough to help take care of me.....so when I got better I thought I'd be nice and make his favorite dish.."Lasagna"
I've never really made it before but I know I got mad skills in the kitchen...and I'm good at following directions....so watch the video and laugh and learn! -Lukas Seely
For my tomato meat sauce:
2 28 oz. cans tomatoes - I typically do one can diced, one crushed for a little bit of texture!
1-2 tbsp tomato paste
1 large onion
garlic, garlic, garlic - I always use a ton! I'd say two cloves minimum!
1 lb. ground beef, preferably lean
dried oregano
crushed red pepper
salt and pepper
fresh basil - dried can also be substituted!
For the rest of the lasagna:
1 package of noodles (should be around a pound in weight)
1 lb. mozzarella
1/2 lb. good quality parmesan
1 lb. ricotta cheese
Hardware:
large sauce pan or dutch oven to make sauce in
13x9 baking dish
large pot for boiling pasta
Making the meat Sauce:
Roughly dice the onion, and mince as much garlic as you want. I used eight cloves.
Once
this is done, throw the ground beef brick into a pan over medium heat
and cook until browned. If a lot of fat seeps out, drain most of it. You
need only a few tablespoons of fat to cook the onion and garlic in.
Once you've drained the extra fat, throw in the onions, garlic, some salt and pepper, and a good amount of crushed red pepper.
Stir
this around for a few minutes over medium heat until the onions become
soft. Then add in a few good pinches of oregano and a tablespoon or two
of tomato paste. (I'm using the concentrated kind, so not as much.)
Now, open both cans of tomatoes and dump them in. Mix it around for a
moment, and bring to a light boil. Watch out for splatters!
Lower the heat to a simmer and cover. Let simmer for approx. 45 minutes while you do the rest of the prep!
Prep the greens and cheese and stuff:
Get a pot of water boiling and cook the pasta according to the lowest
number on the package directions. You don't want them to be soggy! Once
the pasta is done, drain them well and separate the noodles as much as
you can. Otherwise they get quite sitcky!
While the pasta is boiling, grate the cheese if you chose to do so yourself. I love grating cheese.
Your
sauce should be done at this point, so turn off the heat, check the
seasonings and add anything extra that you want. I'm adding fresh basil
because I love the way it tastes.
If you choose to do basil,
roll the leaves up and then cut them with kitchen shears over the pot,
or with a small knife and then transfer to the pot.
Now we can start assembling!
Finishing the Lasagna:
Preheat the oven to 400 degrees F.
Make sure your cheeses, noodles and sauce are all within easy reach.
Ladle
just enough sauce to cover the bottom of the pan with liquid. Then
place four noodles on top of the sauce, slightly overlapping. If they're
broken, piece them together as much as possible. Spread 1/4 of the
ricotta over the noodles, and then 1/4 of the mozzarella and 1/4 of the
parmesan.
Now you'll put more sauce over the cheese and then noodles, and ricotta, etc. You repeat the basic build three times.
On the fourth and final level, do ricotta cheese, then the rest of the sauce, topped with the rest of the cheese.
Now bake at 400 F for 40 minutes. Let rest for at least ten minutes
Lukas Seely here, I am a comedian and foodie. I have always loved food, who doesn't love food?...but one of my favorite foods is "Noodles!"
I could not imagine life without noodles. Everything from the taste to the texture...everything about noodles I absolutely LOVE!....our brains look like noodles...so that must mean something.
Every week on Tuesday I will post a video on "How to Cook" I will cover all types of noodles from everywhere in the world, Chinese, Italian, Vietnamese, Thai, Japanese....everything noodles.
(A little backround of how I became a foodie and my family)
My family escaped from a communist government in Laos (South East Asia) and came to America to live the American dream. My parents arrived to the U.S with no college education, $5 dollars in their pocket and 4 children (I wasn't born yet....until about 8 months later...I wonder what my parents did to celebrate their coming to the U.S? ) Anyways, since our family was poor my mom made Laotian food for people at the church to thank them for sponsoring us to come to America and being so kind and welcoming. Instantly my moms food became a hit...mostly her eggrolls...but she made fried noodles too. After becoming a hit at local street fairs and farmer's markets...my parents decided to open up a restaurant...I was about 11 yrs old at the time.....and that's when I started working at the restaurant.....which was no biggie considering I had been working for my parents since I was like 9 (Asian are quick to put their kids to work). So Monday-Saturday I was always at the restaurant.....working and eating......and that's when my love for noodles began.
When I was younger I didn't understand that Top Ramen Noodles was not a rich man's food.....I thought it was delicious, I always added veggies, ya know...class it up a little bit. Then I tried Olive Garden and became a huge fan of pasta dishes...my favorite...."Fettuccine Alfredo" Oh my was that one of the best things on earth!!!!
As I got older and started traveling the country doing stand-up comedy, I would always go and try soe type of local join that had noodles, everything from Chinese Lo-Mein, to Italian, to Thai Noodles to Vietnamese Pho Noodles...just everything noodles.
Now I want to share with world and other noodle enthusiast...what I've learned along the way.
I hope to show how to cook great noodles dishes and at the same time make it funny and entertaining....( a lot of cooking shows are so boring and people annoy the crap out of me)
So let's do this!!!! Every Tuesday...I will post a video and the recipe here.......if you like something...share it.......spread the word to all Noodle Lovers.......Welcome to "Everything Noodles"
