I’m Puerto Rican and we place the cilantro on top of the rice as it cooks. The cilantro’s flavor is infused into the food as it cooks. You have to try it! For many years I watched both my grandmothers, aunts, and my mom do this, I was skeptical when I started cooking, but the cilantro’s flavor does get infused onto the rice and chicken (or just rice)!

For the noodle dish, the traditional recipe is called Yo Po Mian and I think the lack of depth is caused by the usage of soy instead of dark soy (or you can do a mix of both). The oil should also be poured directly over the aromatics instead of on the noodles so that it releases more flavor. Another super important detail to notice is that the traditional noodles used for the dish is wheat flour noodles (look up biang biang for the exact type). The noodles are the most important esp with a dish that has so few ingredients. Rice noodles are generally used for soups or strongly seasoned stir fry (just a general rule not always true) because they're pretty bland in comparison to the thick yellow, egg, wheat, and flour noodles.

I'm surprised they're mostly pasta dishes. When I think of one-pot my mind goes to curries, chillies, stir fries, and a couple mashed potato recipes

When it comes to Cilantro, leaves are for finishing, stems go in the pot. Pick the leaves you need at the end for garnish and toss those stems in the pot and you take advantage of what would otherwise be trash or compost.

The dark soy sauce was probably more important than you realized- it has some sweetness and depth in it, substitutions often say to add some molasses to soy sauce if you don't have dark soy sauce

The two worlds of one pot cooking: "Dump all into one pot, leave and return to simple goodness" vs "cooking is my only hobby and they forced me on this camping trip"

During the chicken and rice recipe, I was like "wow, I can literally smell it through the screen! what the hell?" and then I remembered I have a cup of mexican corn chowder sitting right next to me that I was eating like 15 minutes ago 😂😂

I appreciate that particularly the pasta uses literally only 1 pot. Some of these are like cook the chicken put it aside, cook the veggies put it aside, cook this, cook that, etc and you end up with as many dishes but it took you three times as long to cook because you weren’t cooking all at once. And to me the draw card of 1 pot meals is the easy clean up/limited dishes

You should've used the cilantro in the rice, removed it, and served with fresh. That infused flavor is unbeatable! I do it with my Mexican rice

Lemon leaves! As someone who had a lemon tree, the leaves are far, far more aromatic than what you get from the peel. I would pick and clean about a dozen leaves to line the bottom of my steamer and cook small filets with dill or thyme.

16:00 yes you missing the dark soysauce. It taste quite sweet and tangy which would round the dish up with all them aromatics.

Re: chili garlic noodles, Im surprised no one noted that the noodles he used were different from the ones she used, actually makes a big difference, flavor, chew, texture and absorption differential with other noodle. Still a okay job. 👍

That noodle dish with the hot oil would have tasted much nicer and less pungent if he'd used dark soy as the original recipe asked for, as opposed to normal soy sauce. Dark soy is a bit thicker and sweeter so it would have balanced out the other flavours, especially the vinegar, much better.

The chicken and rice recipe looks great! When I make rice with cilantro I separate the leaves from the stalk and put the stalks in the water. It infuses the water while cooking, and then I remove the stalks and replace with the fresh chopped leaves when serving

Dark soy sauce and regular have very different flavors so it’s probably worth it to try with the dark sometime!

You love these recipes when you watch them in Tiktok or KZfaq shorts, but it doesn't really get into the kitchen, because they're so short to rightly grasp the recipe. Thank you for doing this detailed video!

the chili garlic noodle works a lot better in my experience if you pour the oil over the ingredients without the noodles, stir, and add the noodles after. That way you don't have half cooked half raw garlic and half tender half fried noodles.

When you used plain soy sauce in the chili garlic noodle dish instead of dark soy sauce you missed out on some important flavor ingredients. If you can't get dark soy sauce substitute 2 tsp regular soy sauce mixed with 1/2 tsp molasses and 1/8 tsp of sugar. Also some spicy chili oil would rock too!

As a mom of four, I have made a different version of the last pasta dish a billion times since I first learned about it 10 years ago. Our version is a spinach artichoke version that uses broth instead of water (and has good doses of oregano and parsley). It is not the most sophisticated dish to come out of our kitchen, but it is a solid crowd pleaser. And cleanup is a snap.

I replaced the normal cooking oil with sesame oil for the garlic noodles. It tastessssss sooooo good🤤

That second meal is very common in hispanic communities and Mexico. Its amazing. The paste she made in the molcajete is also what is commonly used in almost every meal

One of my fav one-pot-few-ingridients dishes that taste incredibly good is carmelised onion pasta, kinda similar to lemon one in a video. A lot of onion slowly carmelized in just butter and bit of olive oil (no sugar) to golden brown color, spaghetti, broth, a lil bit of fresh thyme in the end and some parmesan - and the ultimate comfort food is ready. It's really like eating pasta and french onion soup in the same time, but better.

5:08 I'd love a video on how you'd improve any of these meals, but especially this one. It's such an amazing meal concept

I love the pasta queen lol, even if I'm not planning on making a recipe I'll watch the video anyway because she cheers me up :p

Chilean here, you should have definitely cooked the rice with the cilantro as it add an amazing flavour 😋

I love the pasta Queen! The technique of this pasta reminds me of how you make cacio e pepe. She tries to keep it traditional with a very extravagant touch lol, but I do appreciate that about her. And not an exact recipe is how it's supposed to be 🤣. Often when I ask my granny recipes, I get a list of ingredients and some instructions! That's it 😋.

I agree 100% with the magic of a minimalist dish, you should try pulpos a la gallega: Octopus, olive oil, smoked paprika and salt. You can add potatoes if want to make it more filling.

As someone who normally cooks with one burner, I love one pan/pot meals. Thanks for testing these!

I actually make the last one pretty often, it’s really easy to toss other stuff in (I love putting a bunch of spinach in and mushrooms) and I use vegetable stock or chicken stock vs water. I like that it’s pretty customizable. It’s just easy comfort food.

My wife made the garlic chili noodles once and we’ve made them so many times with variations since. We heat the oil, pour over all of the aromatics then add the noodles. Yum. We also throw in any leftover protein we have sliced super thin.

When you called the marinara dish the "antithesis" of one-pot meals, I think you meant 'epitome'. Antithesis means to be the opposite of something. :)

for the chili garlic noodle, in my experience you should really use one of those thick noodle, because you are getting way more sauce per bunch of noodle when compare to thick one, and thus make the favor too over power. Also you may consider spring onion noodle since you like simple ingredient dishes, although that one that take a bit more time to prepare.

Only one pot recipe I know and it is somewhat unusual for all of the folks I have ever made it for. Never seen it made and over the years I have replicated it with success. My mother called it Chicken Devon Very large stock pot 2lbs Chicken Whole Bone-in Chicken Breasts 2lbs bow tie noodles 2lbs broccoli florets 1 can cream of mushroom 1 can cream of chicken Optionally chopped onion So my mother would start this all with the chicken boiling in the pot that had enough water to not add any more water during cooking. At the point when the chicken was throughly boil she would remove the chicken to debone while simultaneously adding the noodles to the chicken broth just created. After deboning and roughly cutting the chicken down to bite sized bits. She would put the chicken along with the broccoli in with the noodles and continue boiling until 90% of the water was absorbed by the noodles and broccoli. At which point, she would open the cans of cream of mushroom and cream of chicken and dump them in and throughly get all the contents of the can with a spoon but not following the cans instructions of adding more water. As soon as the contents of the cans were warmed up she would mix it all up throughout and served topped optionally with Parmesan Cheese, Salt and pepper to taste. When done correctly this would be eaten with a fork and have minimal residue left in the bowl eaten from. When my girlfriend and I venture to try a recipe for the first time we always follow the directions to a T that first time to get as close to the original as possible and then make modifications from there if we wish to better suit our particular tastes. Friends of mine have purchased skinless boneless chicken breasts and used chicken stock instead of water as well as other shortcuts to save time and effort but I can always taste a major difference. Some people I have shared this with did not care for mushrooms or broccoli but said that in this dish done this way it was ok despite their aversions. I do not expect a video from this but perhaps someone out there will try and enjoy. If so, awesome If not, sorry for the long post Keep up the awesome work, I started watching the Brothers Green, you have inspired us more than once and I have shared so many videos from this channel. Almazain Kitchen channel is some amazing outdoor cooking in 4k, I highly recommend

That lemon pasta is being made today!!!! Looks so delicious and simple!!!

I love that lemon pasta but I just boil the pasta then put it in a sauce pan with garlic browning first w a decent amount of olive oil then butter + lemon juice & lemon zest then add the pasta (parmesan optional but definitely gives it a lot different) and just mix and you have the best semi light pasta. Be careful to anyone who makes this that loves lemons… you’ll eat it all!

Arroz con pollo is the classic one-pot dish for me (and reminds me of my childhood). And I like that you can make it as lazy or as flavorful as you want. I tend toward the lazy.

Sazón! I made the chicken rice dish exactly as described, except I added one thing, I put Sazón in the chicken stock. Yes, I know it has a little MSG, but it took this dish from delicious to near mythical status. It just goes to show again that humble ingredients, treated properly, can make even the budget meals amazing. This one is definitely going on my comfort food list.

Fun tip you can keep the leaves of the cilantro to the side and still throw the stems in and get the same result plush the fresh topper cause i too prefer fresh cilantro. Most of cilantros flavor and aroma emanates from the stem but no one likes eating them for obvious reasons. I usually just tie up all the stems with some string to flavor and it's easy to pull out when your done 👌

The one of chicken with rice is made all over Latin America. It's absolutely delicious. In Colombia we call it Sudado. We also make it with yuca and corn besides the potatoes and carrots.

Thanks! Going to try all these recipes. So simple and all look delicious!!

That technique for the noodle dish is apparently common in Xian. Ethan did a video on hand pulled noodles using the technique of pouring the hot oil over the aromatics.

Just an FYI, lemons are pretty easy to grow from the seeds you pluck from those grocery store lemons you are using. I see that big window behind you! You could have a lemon tree large enough to harvest a few leaves from by the end of the year. I live in Michigan, I have 5 growing & yes the fresh leaves are very fragrant!

The last dish my mom used to call it “no fuss pasta”. I ate this every wednesday for lunch, when my mom had to go to the market near lunch time (produce was cheaper) and we came home hungry. Aos amigos Brasileiros, minha mãe chama esse último macarrão de “macarrão de qualquer jeito”. Ela ia na feira perto da hora de acabar e chegavamos morrendo de fome pro almoço e ela fazia esse macarrão. Aliás, ela come ele ate hoje de vez em quando

I have tried that one pot Marinara and it really came out real good. I was skeptical at first but it blew my mind that how can this pasta be so good with so minimal preparation.

The garlic noodles - there’s a big diff in taste between normal and dark soy sauce (dark soy is sweeter and less salty). Yours must have tasted v salty.

Ha, that lemon pasta was my family's favourite "in a rush" dinner when I was a kid. My mum brought it home with her after living in Italy for a bit. We used parmesan instead of provelone, and didn't make the lemon essence.

My grandma used to make a chicken and rice very similar to this one, and the flavor was DIVINE. God, I miss her so much. Thank you for showing this recipe and reminding me of my childhood! Much love from Brazil.

A personal favorite of mine that I usually make with a one pot meal is that I add a bunch of coconut milk in a pot, add in some chicken breasts, ginger, salt, pepper, usually some chili flakes, chicken bouillon or stock. Then you can either just let it boil as is for a chicken soup or you can add things like rice, pasta or some vegetables for a pretty good thai dish. A good thing about it is that since the chicken is being boiled in coconut milk you don't really have to worry as much of it going dry by boiling it for too long.

The picture I saw of the video before clicking on it is what made me discover one pot pan! Basically cooking linguini’s with garlic, tomatoes and spinach, then when most of the water’s gone I add feta cheese… It’s just amazing, simple, easy and quick to do, truly a stapple for me!!

loving these! give cooked cilantro a chance though, it is a different flavour altogether and quite relished in south india and mexico

That classic marinara one is awesome. I've made it several times and the first time didn't think it would be anything because it was so simple. It's even better the next day.

you are so watchable and relatable. looking forward to making these

I love how flexible he is when it comes to his content, he surprises us every time with a different vibe :) I’ve been watching his videos since quarantine and his voice triggers so many fun, relaxing memories of that time . Great effort :))

The one bowl dish is actually pretty popular in Asian cuisines, since it’s a staple street food. There are a lot of people who dedicated there lives for just this recipe and raise a restaurant with it as an only dish they serve.

The lighting the lighting !!!!! Love the lighting and the cooking . Thank you , caio.

Thanks sooo much for this! First off, I do not have TikTok. Second, I do not have time to binge and sift through millions of short recipe videos to find decent ones. I'll definitely try one or two of the recipes you did. I've never tried one pot recipes and I've always been skeptical of them, so seeing your input about them is great!

For the chilli garlic noodles I think she should have put the dry ingredients in the bowl first before adding the oil. Then add the liquid ingredients into the chilli oil before adding the noodles. This gives the aromatics a chance to cook evenly.

With the bowl of noodles, try Lee Kum Kee oyster sauce instead of soy sauce. Also, a dash of sesame oil at the end will lift the flavor.

Hi, the third noodle is similar to what we called You Po Mian in my hometown. Historically, it is a quick and cheap meal for working class ppl but now it is still very popular just in general. The translation is something like Oil Poured Noodle, and if you use freshly made flour noodle it will be much tastier because flour noodle is more absorbent, while rice noodle gives you a very sleek and smooth feel, so the flavor and oil stay more on the surface.

Holy crap these tik toks re-creates are such a good idea. Hypes up a dish, gets me excited to try these all

I want to see Instant Pot or freezer meal recipes please!!

Pretty sure the lemon pasta lady used angel hair pasta (not spaghetti). Still looks and sounds delicious! I want to try it. Thanks for sharing all these meals- they all sound worth trying!

I like watching your videos because I disagree so strongly with several things throughout, but I also love the difference in perspective and ingenuity that you have to offer. The strive for the interesting is what keeps the drive going. Thank you for the work that you do.

I made the rice and it was fantastic, I use double the paste mixture and it was very flavorful. I had good results with using g basmati rice as it doesn't break up easily. I eyeballed about 1 cup rice to 2 cups chicken stock cooked high heat till boil then turn it to lowest until the potatoes were cooked. Everyone loved it.

That One-Bow-Noodle dish is a really good, adaptable template. You could easily cook/blanche some greens or veggies along with the noodles (Pak Choi, Kale, Carrot, Broccoli, Baby Spinach,...), use up some leftover protein from the day before (roasted chicken, pulled pork, air fryer tofu, etc.), maybe even infuse the oil with some spices while it's heating up (cardamom, Szechuan pepper, Coriander seeds e.g.). You're basically making impromptu instant chili oil.

Great, I'm definitely trying the chicken and rice one. BTW, if you're switching out dark soy sauce for regular, I'd want to add something slightly sweet and maybe a slight tang of sour (although you have the black vinegar, so here it isn't crucial). Dark soy sauce has quite a different flavour to standard soy sauce.

Its so cool seeing so many one pot pasta dishes bc as an eastern asian when u say one pot meal i think of hotpot meals like shabu shabu or malatang

I so enjoy your videos, thank you so much for testing those recpies for us.

My favorite version of the one pot pasta with cherry tomatoes is the Donal Skelton version of Martha Stewart's recipe. Easy & delicious. Fool proof as well & I switch things up in it each time.

That one pot marinara is basically one of my favorite quick meals. I've been doing it for (like multiple) years now. I use a LOT of cherry tomatoes for extra sauce-iness, basil infused olive oil for the oil, red onions cause I like those the most and pennes for the pasta. Also I first bring the water to a boil and then dump everything in. And chilly flakes & pepper mix is a must have, I think it was in the tik tok but seems like you forgot the chilly flakes there.

In Spain the Chicken and rice “Arroz con Pollo” is a very popular dish. It’s different than the one you are doing but it’s also a one pot dish and it works! So there is nothing weird about it! It works because it’s been done for decades! My mum who was Spanish made it and I make it! I don’t need Tik Tok, they didn’t come up with this. I make quite a few other one pot recipes 😊

The chicken & rice recipe was amazing. Definitely, crushing the garlic with the spices and adding that paste to the rice that was lightly browned in the oil was a definite game changer. I'll use my mortar and pestle more often from now on.

When using light soy you should add some molasses or honey instead of black vinegar for a closer flavour to dark soy 😄

As a former professional Boy Scout, One Pot dishes rule!

OMG! That lemon pasta looks amazing!

Just did the chicken and rice and love itt. I did add slightly more seasoning. So good. And did it in pressure cooker. So convenient 😊😊😊

To me, if you’re sitting there NEEDING to stir, there is definitely more fuss than boiling the pasta separately then the sauce

I've tried the one pot "marinara" pasta and it turned out good. I used Martha Stewart recipe from years ago. I used chicken stock in place of water the second go around though and it added a little something something

I made the lemon pasta- I did it a little different- I put water in the pan added cut up lemon and a clove of garlic - I didn’t put the water in the fridge- instead I put the spaghetti in the pan and took out the lemon and garlic- added two teaspoons of olive oil and cooked til ready added basil- then I put in grated pecorino Romano cheese and measured 1 cup of the pasta-It was good- it came out to 7 points on weight watchers! I will try the leftovers with homemade black beluga lentils on top! Thanks for the share of this meal!

As I've been learning to cook, one of the things that really struck/surprised me was the simplicity of a lot of the pasta dishes I was looking at. One of my favorites early on was pasta al burro, and that's literally just butter and Parmesan cheese.

My only issue with stuff like the lemon pasta being a one pot “meal” is it’s not really a well rounded meal. You need some vedge and more protein I think. It’s basically a bunch of starch (VERY delicious looking starch tho lol)

The rice is similar to “Locrio” a dominican dish. We do this with basically any meat, even sausage . Before adding the rice, I put onion, garlic and cubanelle pepper, some adobo or any spice of your preference, i let them cook and add tomatoe paste. You can also add corn, peas… honestly anything is possible.

We do plenty of one-pot pasta dishes in Italy, but it's usually traditional recipes like pasta with beans, chickpeas or peas, lentils as well, and sometimes cauliflower or other leafy vegetables; pasta with potatoes too (yes, that's right)

I tried the noodles with the dark soya etc, they were surprisingly bomb of flavor! 🤯 seriously blew my mind

Sweatininpink also nails the algorithm, i never realised chilli garlic noodles is a one pot recipe.

Try throwing the aromatics and chili flakes IN the hot af oil. So so good.

Cooking the cilantro adds a great flavor to dishes. I like to garnish with french cilantro too. 🙂

That lemon stuff looks amazing

In Brazil we have a dish called "farofa de domingo". traditionally it can be made in one pan only. It takes a bunch of finely chopped stuff (onions, garlic, carrots, peppers, peas, leeks, scallions, with sausage, beef, chicken or hard boiled eggs), together with manioc flour and, if you have it, salted corn flakes. It's amazing with banana as a side dish, and very quick to make. It's definitely a 15 minute one pot meal

So enjoyed this episode! Everything looked tasty especially the chicken and rice dish, YUM! I make one pot pastas all the time and happened to be eating a chixken basil tomato sausage and mini penne pasta. As a rule for the pasta to water/broth ratio is 4.5 cup liquid to one pound of pasta. Works perfectly every time! Thank u for the new recipes!! By the way, where did you get your salt dish?? I want one too!!

Nvr heard of one pot meal til this vid was suggested to me :D May look more into this!

I really enjoy your enthusiasm. It's infectious!

There's a big difference between dark soy sauce and regular.

This is called "Pasta risottata" that means past cooked like a risotto. Quite popular in Italy. Easy and creamy all the time.

This is the first time I watched one of your videos. Thankyou!! It was interesting and informative. I will be watching more of your content and trying out some of the recipes. I love to cook, so.... Oh, I also subscribed to your channel. Thanks again. Vinnie

Did the 1 bowl chili garlic noodle and added some left over grocery deli rotisserie chicken I had in my fridge for protein. Added some chopped cilantro, squeeze of lime, splash of fish oil and crushed peanuts for garnish. It was like a full SE Asian take out meal and took less than 5 minutes to whip up. Very easy and non-messy technique.

The ULTIMATE one pot chicken & rice dish has to be biryani! Cannot beat the depth of flavor (preferably cooked in clay pots, sealed with dough, cooked in it's own steam 😍) Edit: there's SO many Indian dishes that are essentially just one pot. Khichdi (dal khichdi for extra flavor), masala rice, Dhokla, Masala dosa, Indianised Chowmein or Chinese pot rice, etc. The list just goes on and on.

That was awesome! I'd love to see him do all 3 of these dishes again, but with him adjusting the recipes based on the ingredients he thinks would level-up each dish!

I make one-pot meals pretty regularly, but most are either soups or variations on sauteed something-or-another (usually chicken or fish and vegetables) with rice made right over the top of it. Easy and delicious (at least for me...)

I love your videos! You give me so many ideas!