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 -
Asian BBQ Chicken On a Stick - Chicken Kebob recipe
Learn How to Make Asian BBQ Chicken On a Stick
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Forget TAKEOUT - Moo Shu Pork at Home
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** CHAPTERS **
0:00 - Introduction
0:31 - Prepare pork
2:26 - Prepare veg
4:05 - Black wood ear
4:50 - Prepare eggs
5:20 - Prepare sauce
6:14 - Cook eggs
7:02 - Cook veg
7:43 - Cook pork
8:16 - Add cabbage, sauce and eggs
9:30 - Plate food
9:48 - thetaste
10:46 - Flo's thoughts
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Moo Shu Pork, Beijing-Style - How to Make the Original Moo Shu Pork (木须肉)
Moo Shu Pork (Muxurou in Pinyin) might seem like one of those quintessential America takeout dishes at first glance. While there's a great many differences, Moo Shu Pork IS a dish from the Northeast of China. It's got a few extra ingredients, and usually isn't eaten along side a Spring pancake.
So with this video, we wanted to (1) teach you how the make Moo Shu Pork, the original Beijing way (2) see if that style of Moo Shu Pork works in a Spring Pancake (spoiler: it does) and (3) teach you another recipe that's a bit more common to be eaten that way.
As always, check out the written recipe over on /r/cooking:
Outro Music: Add And by Broke For Free
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Moo Shu Pork Recipe- Lockdown Cooking Series Video #14
Here is another idea for dinner tonight, moo shu pork!! It's super easy to make and ever so yummy!!
Moo shu pork recipe
Ingredients:
1/2 # (226.8g) Pork tenderloin (cut strips) Option: Chicken, shrimp. fried tofu, lamb, or just veggies
3 Cups (709.76ml) Napa or cabbage (shredded)
1/4 Cup (59ml) Carrots (julienne)
1/4 Cup (59ml) Jumbo onions (finely sliced)
1/2 Cup (118ml) Shredded tree ears (soaked in water for 1/2 hour)
1/2 Cup (118ml) Fresh mushrooms/ canned button mushroom or shiitake mushrooms (cut strips) Options: Cucumbers, zucchini, lily buds, peapods, green onions
1/4 Cups (59ml) Green peppers
1/4 Cups (59ml) Red peppers
2 Eggs
1/2 Tablespoon (7.39ml) Fresh ginger (minced or grated)
1/2 Tablespoon (7.39ml) Garlic (minced or grated)
1/2 Teaspoon (2.46ml) Salt
1/2 Teaspoon (2.46ml) Sugar
1/2 Teaspoon (2.46ml) MSG (optional)
1-1/2 Tablespoons (22.18ml) Hoisin sauce
3/4 Tablespoon (11.09ml) Oyster sauce
Dash sesame oil
1/8 Teaspoon (0.62ml) White pepper powder
Moo shu wraps
Directions:
1. Marinate pork with pinch white pepper powder, 1 teaspoon light soy sauce, 1 teaspoon rice wine, egg white, 1/2 tablespoon corn starch and 1/2 tablespoon oil.
2. Heat wok and add in oil. Scramble egg and cook till done. Put aside.
3. Add oil and put in onions. Cook till translucent. Add in garlic and ginger.
4. Put in pork and cook till color change to white.
5. Add in all vegetables and add in 1/4 cup broth or water. Cover and cook till vegetables are tender.
6. Mix in all seasoning.
7. Add in egg.
8. Steam moo shu wraps and serve with hoisin sauce.
Serves 2
My wok:
Sesame oil:
Light soy sauce:
Oyster sauce:
White pepper powder:
Hoisin sauce:
I hope everyone is enjoying the recipes I've been putting out during these trying times. I would love to continue producing more of these videos but it's expensive to do so. Please help out by purchasing a Dragon House T shirt or 2 if you are interested. Your contributions will help immensely in acquiring more supplies. Email me at peterkwong@juno.com. No need to send payment now, just getting an order together so qty and size is all I need. Thanks in advance.
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How To Make Moo Shoo Chicken At Home...
how to make moo shoo chicken at home with pancake to wrap!!!! stir fry cabbage to tender and hoisin sauce is the main ingredients!!!!
frying pan medium high heat, add 1 TPS cooking oil, 2 oz of tofu, 3 oz chicken strip, 2 cup of vegetables, 1 egg, 1 tsp of ginger, 1 tsp of garlic, 2 TPS of hoisin sauce, 2 tsp of soy, 2 tsp of oyster sauce, drizzle sesame oil, black pepper...….