Making Panda Express Chow Mein At Home | But Better
We're going after Panda Express for round 2. Chow Mein should be way better, and I have a feeling we are going to blow Panda Express out of the water...again.
Recipe:
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BETTER THAN TAKEOUT - Chicken Chow Mein Recipe
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Dai pai dong (from Cantonese 大 排 檔) is a type of open-air food stall in Hong Kong and Guangzhou. Usually gets very busy at night. And this chow mien is one of those dishes that every body orders every time. In China, we have some standers for a good chow mein. The most important one is your chow mein needs to be dry, no excess oil/water liquid. Watch my video to understand how to reach that stander.
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
**INGREDIENTS**
**FOR STIR FRYING**
- 3 cups flat rice noodles
- 1/2 cup of Chinese leek[韭菜]
- 1/2 cup of Chinese chives[韭黄]
- 1/2 cup of carrot
- 1/2 cup of bean sprout
**FOR THE CHICKEN MARINADE**
- 150 grams of chicken breast
- 1 tsp of cornstarch
- 1 tsp of soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce:
- 1 tsp of vegetable oil
- a pinch of baking soda
For the seasoning
- 1 tbsp of light soy sauce
- 1 tbsp of oyster sauce [Lee Kum Kee Panda Brand oyster sauce:
- 2 tsp of dark soy sauce [Pearl River Bridge Superior Dark Soy Sauce:
- salt and pepper as require
**HOW TO MAKE CHICKEN CHOW MEIN**
- Cut the chicken into bite size. Mix it with 1 tsp of cornstarch, 1 Tsp of soy sauce, 1 Tsp of vegetable oil and a pinch of baking soda. Set it aside for 30 minutes
- Prepare your vegetables. I use 1/2 cup of Chinese leek[韭菜], 1/2 cup of Chinese chives[韭黄], 1/2 cup of carrot, 1/2 cup of bean sprout. You can use whatever you like.
- Have some rice noodles ready. If your noodle comes in a package and it is dry. You can soak them in water until soft or cook them until half way done. Don’t cook it all the way through. Dry it up.
- Make the sauce ahead of the time. 1 tbsp of soy sauce, 2 tsp dark sauce soy, 1 tbsp of oyster sauce.
- Start cooking. Heat up the work for about 15 seconds. You can do this with a large salted pan as well. Add about 1.5 tbsp of vegetable oil. Cook the chicken first for 1 or 2 minutes.
- Push the chicken to the side so you have room for the vegetables.
- Add 1 tbsp of garlic and all the vegetables except the bean sprouts. Cook it for 1 or 2 minutes then add in the bean sprout, mix everything together. Set it aside.
- Now we gonna do our noodles. Add about 1 and a half tbsp of vegetable oil. Then add in your noodles. Try to spread it. Toss the wok or keep turning the noodles so it cooks evenly.
- 4 minutes later. Add the sauce, mix it quickly until the noodles became brown and shining. We can go ahead and add everything together. Mix them until well combined.
- Add some salt and pepper to taste. You are done. That looks so good so tempting.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
...and if you've read this far, might as well subscribe. More recipes coming soon =)
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!
Ling’s Amazon store of cookware, ingredients, and more:
Check out my website:
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:
⭐️????????????????’???? ???????????????????????????????????????????? (???????? ????????????????????????????)
Zojirushi Rice Cooker
Ceramic Wok
Carbon steel wok
Cutting Board
Salt and Pepper Wood Containers
Bamboo Steamer
Electric Hot Pot
Dual Sided Hot Pot
????????????????
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
⭐️????????????????’???? essentials (???????? ????????????????????????????)
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
⭐️????????????????’???? ????????????????????????????
Canon EOS Canon EOS 70D
Canon EOS Canon T3i
The above links are affiliate links, meaning I earn a small percentage of sales made via those links, but it doesn’t cost you anything extra!
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Two Side Brown noodles
Two Side Brown noodles
Serves two ;
300 grams egg noodles
1 Chinese sausage
2 spring onions
Shimeji mushrooms
snow peas
Char siu sauce
Rice wine
Light soy sauce
Pepper
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SPICE UP your weekly menu with this quick + easy Noodles Recipe
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LEARN HOW TO MAKE AN EASY AND QUICK SWEET + SPICY NOODLES RECIPE TODAY!
LAY HO LAY HO! If there's noodles, I'm game! Join me in this episode and learn how to make an easy, quick, and tasty sweet and spicy noodles stir fry recipe right at home! Let's begin
Ingredients:
4 pieces garlic
small piece ginger
5 sticks green onion
1 tbsp doubanjiang
1/2 tbsp soy sauce
1 tsp dark soy sauce
1 tsp black vinegar
splash toasted sesame oil
1/2 tbsp maple syrup
1/4 cup peanuts
1 tsp white sesame seeds
140g dry ramen noodles
2 tbsp avocado oil
1 tsp gochugaru
1 tsp crushed chili flakes
Directions:
1. Bring some water to boil for the noodles
2. Finely chop the garlic and ginger. Finely chop the green onions keeping the white and green parts separate
3. Make the stir fry sauce by combining together the doubanjiang, soy sauce, dark soy sauce, black vinegar, toasted sesame oil, and maple syrup
4. Heat up a nonstick pan to medium heat. Add the peanuts and white sesame seeds. Toast for 2-3min, then set aside
5. Boil the noodles for half the time to package instruction (in this case 2min). Gently loosen the noodles with chopsticks
6. Place the pan back to medium heat. Add the avocado oil followed by the garlic, ginger, and the white parts from the green onions. Sauté for about 1min
7. Add the gochugaru and crushed chili flakes. Sauté for another minute
8. Strain out the noodles and add to the pan followed by the stir fry sauce. Add the green onions, toasted peanuts, and sesame seeds but save some for garnish
9. Sauté for a couple of minutes, then plate the noodles. Garnish with the remaining peanuts, sesame seeds, and green onion
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
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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You are watching:
BETTER THAN TAKEOUT - Easy Chicken Lo Mein Recipe
???? BROWSE MY KITCHENWARE -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
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 -