The Easiest Lo Mein Noodles
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HAVE FUN chowing down this QUICK Chinese Veggie Chow Fun Recipe
LEARN HOW TO MAKE CHINESE CHOW FUN RECIPE AT HOME!
LAY HO MA! This dish is a popular one indeed and for good reason! It’s visually stunning and really delicious. Join me in this episode and learn how to make an easy but tasty Chinese style chow fun recipe. Let’s begin!
Ingredients:
2 pieces garlic
small piece ginger
60g broccolini
2 sticks green onion
1 king oyster mushroom
1/4lb extra firm tofu
1/2 onion
120g flat rice noodles
1/2 tbsp potato starch
1/4 cup water
1 tbsp rice vinegar
2 tbsp soy sauce
1/2 tbsp dark soy sauce
1 tbsp hoisin sauce
drizzle of avocado oil
salt and pepper
2 tbsp chili oil (
1/2 cup bean sprouts
Directions:
1. Bring a pot of water to boil for the noodles
2. Finely chop the garlic and ginger. Chop the broccolini and green onions into bite sized pieces. Roughly slice the king oyster mushroom. Pat dry the extra firm tofu with a paper towel, then thinly slice. Slice the onion
3. Cook the noodles for half the time to package instructions (in this case, 3min). Stir the noodles occasionally to keep them from sticking
4. Strain out the noodles and set them aside
5. Make a slurry by combining the potato starch and 1/4 cup water. Then, add the rice vinegar, soy sauce, dark soy sauce, and hoisin sauce. Give the sauce a good stir
6. Heat up a nonstick pan to medium heat. Add a drizzle of avocado oil
7. Sear the tofu for 2-3min on each side. Season the tofu with a bit of salt and pepper. Set the tofu aside
8. Place the pan back onto medium heat. Add in the chili oil
9. Add and sauté the onions, garlic, and ginger for 2-3min
10. Add and sauté the broccolini and green onions for 1-2min
11. Add and sauté the king oyster mushrooms for 1-2min
12. Add the noodles followed by the sauce. Add the bean sprouts and sauté for another minute
13. Add back in the tofu and give the pan a good stir
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Chinese Stir-Fried Noodles with Shrimp 虾炒面（中文字幕, Eng Sub)
#LoMein #StirFriedNoodles #ChineseFood #Noodles #炒面 #中国菜
How to make Chinese Stir-Fried Noodles with Shrimp. （中文字幕, Eng Sub)
Very simple and delicious stir-fried noodles with shrimp. It can be a quick dinner. It has the sweetness of onion and carrot, and the crunchiness of shrimps. Enjoy! -Ling
很简单好吃的虾炒面, 可以是快捷的晚餐。洋葱胡萝卜的甜味加虾的香脆。吃好！
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Ingredients:
1/2 pound Lo Mein noodles (any fresh noodles or pre-cooked noodles
12 medium size shrimp, peeled and deveined.
Half onion, cut into strips
1 carrot, cut into thin strips
4 cloves garlic, sliced thinly
4 scallions, cut into half inch pieces
3 tablespoons canola oil
2 tablespoons light soy sauce
More noodle recipes on my channel:
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Zojirushi Rice Cooker
Ceramic Wok
Carbon steel wok
Cutting Board
Salt and Pepper Wood Containers
Bamboo Steamer
Electric Hot Pot
Dual Sided Hot Pot
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12-Inch Stir Fry Pan
14-Inch Stir Fry
10-Inch and 12-Inch Skillets
3-1/2-Quart Saucepan
Rice Cooker
Emojoy 15 Piece Knife Set
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Light Soy Sauce
Dark soy sauce
Dark Vinegar
Shao Xing Cooking Wine
Oyster sauce
Spicy broad bean paste (Doubanjiang)
Fermented black bean sauce
Sichuan peppercorns
Sichuan Green Peppercorns
Sichuan Yibin Ya Cai
Dry Noodle
Vermicelli Bean Threads
Rice Cake
Sweet Potato Noodles
Soft Tofu
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Canon EOS Canon EOS 70D
Canon EOS Canon T3i
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BETTER THAN TAKEOUT - Easy Chicken Lo Mein Recipe
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This is a perfect recipe for when you come home from work and you got hungry kids to feed. Everything can be ready within 20 minutes. Better and faster than take out. You can also take it to work as lunch because it reheats in the microwave really well. The flavor if impeccable, it is nutty, savory. The chicken is tender and soft. The noodles are very filling but well balanced with the veggies.
INGREDIENTS
1 lb of fresh egg noodles
12.3 oz (350 grams) of chicken breast
1/3 tsp of salt
1/3 tsp of baking soda
1/2 tbsp of Chinese cooking wine (Amazon Link -
Black pepper to taste
3 cloves of garlic, sliced thinly
1/2 inch of ginger, julienne
4 oz of carrot, julienne
1/2 of a red bell pepper, julienne
5 mushroom, sliced thinly
4 oz of snap peas
5 scallions
To Make The Sauce
1.5 tbsp of Soy sauce (Amazon Link -
1 tbsp of dark soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp Hoisin sauce (Amazon Link -
1 tbsp of Chinese cooking wine (Amazon Link -
1/2 tbsp of pure Peanut butter (Amazon Link -
1/2 cup of water
INSTRUCTIONS
Slice the chicken breast thinly. Marinade with garlic, ginger, salt, Chinese cooking wine, black pepper, and baking soda. Baking soda will break down the meat fibers and tenderize the chicken. It will give you that melt in your mouth texture.
Julienne the carrot, bell pepper. Slice the mushroom. Cut the scallions. To save time, you can buy a bag of pre-cut, mixed vegetables from the supermarket.
In a sauce bowl, combine all the sauce ingredients thoroughly. The peanut butter makes the sauce creamier and thicker, helps the flavor to wrap around the ingredients. You have to break up the peanut butter a little bit first so it doesn't clump up.
Bring a pot of water to a boil and cook the noodles until 80% done. Drain completely. Do not over cooked the noodles otherwise they will turn soggy when you finish them in the wok with that lomein sauce.
Meanwhile, turn the heat to high and heat your wok until smoking hot. Toss in the marinade chicken and stir for 2 minutes or until it just changes color. Add all the vegetables except for the scallions. continue to stir for 1 minute. Add the well-drained noodles along with the lomein sauce. Keep stirring over medium heat until all the sauce is absorbed. As soon as the sauce is gone, you have to turn off the heat. Otherwise the noodles will start sticking to the wok.
Add the scallions and serve.
Videography / Editing by Austin Schargorodski -
???? Dad's CRISPY Hong Kong Style Noodles (港式煎麵)!
Watch Daddy Lau teach us how to make his amazing Hong Kong Style Pan Fried Noodles, an easy, healthier twist on the restaurant version! I can personally vouch that my dad's recipe is absolutely DELICIOUS.
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- 8 Quart Pot:
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- Dad's 40 year old Chinese Chef Knife:
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???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
- Dark Soy Sauce:
- Dark Soy Sauce (Handcrafted):
- Rice Cooking Wine:
- Premium Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:
Options for Vegetarian Oyster Sauce
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Options for Gluten Free Oyster Sauce
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Archival HK footage:
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⏲ CHAPTERS ⏲
00:00 - Intro
00:39 - Where are HK style noodles really from?
01:26 - Steam the noodles
02:13 - What type of egg noodles to buy?
03:10 - Cut & marinate chicken
04:38 - Cut vegetables
06:06 - Boil, drain, loosen noodles
06:51 - Heat wok & add oil
07:08 - Pan fry noodles on each side
08:48 - Flip noodles
09:47 - Cook meats, aromatics
10:42 - Cook vegetables
11:28 - Mix everything & create sauce
13:10 - Plate noodles
13:45 - Meal Time!
14:14 - What are the best types of noodles to use?
14:43 - Can you freeze fresh noodles and use them later?
15:27 - How do you get the most crispy noodles?
15:45 - Can you do this with less oil?
15:57 - How do you prevent the noodles from sticking?
16:13 - What kind of oil is best?
16:34 - A quick primer on oil & smoke points
17:41 - Can you use seafood?
18:02 - Is there a brown version of this sauce?
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Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
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Overhead Camera Rig built by P.Oak -
Directed & Produced by Randy Lau
Edited by Randy Lau & Willard Chan
Chinese Subtitles by Gan Ying Zhi & Arlene Drew
Chicken Chow Mein Take-Out Style | Chicken Recipe For Dinner #subscribe
Today I am making stir-fried chicken chow mein easy. RECIPE LINK below! This recipe is similar to the way my local Chinese Take-Out restaurant makes it. The vegetables and sauce ingredient ratios are up to you. The noodles can be substituted with your favorite thin pasta as well. Chow mein is a staple in most Chinese restaurants and I have tried so many variations. This recipe is my recreation from one of my local spots I order take-out from. The addition of chicken makes this dish a hearty stir-fry dinner I love to make.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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0:00 Intro
0:13 Chicken Prep
0:57 Chow Mein Noodle Prep
2:36 Sauce Mixture
3:39 Fresh Ingredients
4:44 Ready To Stir Fry
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PRINTABLE RECIPE
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⭐️LO MEIN RECIPE
MUSIC
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