???? Dad's Cantonese Chow Mein (豉油王炒面)
Watch Daddy Lau teach us how to make Cantonese Chow Mein, also known as supreme soy sauce chow mein.
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???? RECIPE + INGREDIENTS????
Check out our blog for an adjustable list of ingredients and step-by-step videos:
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???? LINKS MENTIONED ????
- Shrimp Chow Fun (虾炒乐趣):
- Longevity Noodles / Veggie Lo Mein:
- Chinese Broccoli:
- How soy sauce is made -
- Steaming rack with holes:
- Steaming rack:
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???? COOKWARE WE USE/LOVE ????
- Electric Burner:
- Non-Stick Wok:
- Carbon Steel Wok:
- Non-Stick Pan:
- Carbon Steel Pan:
- Stainless Steel Skillet:
- Cookware Set:
- 8 Quart Pot:
- Cookware Collections:
- Pan Protector:
- Carbon Steel Seasoning Wax:
???? KNIVES WE USE/LOVE ????
- Dad's 40 year old Chinese Chef Knife:
- Chef Knife:
- Santoku Knife:
- Starter Knife Set:
- Sharpening Stone Set:
???????? KITCHEN ACCESSORIES WE USE/LOVE ????????
- Magnetic Knife Strip (storage):
- Cutting Board:
- Instant Read Thermometer #1:
- Instant Read Thermometer #2:
- Food Scale:
???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Soy Sauce:
- Tamari (Dark Soy Sauce substitute):
- Rice Cooking Wine:
- Oyster Sauce:
- Vegetarian 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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???? MY CAMERA GEAR! ????
- My Workhorse Camera:
- My Lens for Wide Shots:
- My Lens for Detail Shots:
- My Macro Lens:
- My Main Light:
- My Light Softbox:
- My Camera Slider:
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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⏲ CHAPTERS ⏲
00:00 - Intro
00:43 - The backstory on soy sauce chow mein
01:06 - Noodles: fresh vs steamed
01:50 - Noodles: distinguishing between Chinese egg noodles
02:18 - Steam the noodles
02:50 - Chop ingredients
03:52 - Prepare sauce
04:37 - A quick primer on soy sauce
05:58 - Steaming noodles vs boiling noodles
06:57 - Dunk in boiling water
07:13 - Drain the noodles, separate, cool
07:40 - Heat wok, start cooking
08:43 - Secrets for making chow mein
09:39 - Flip noodles, add oil
11:29 - Add veggies, flavors
13:37 - Plate
14:05 - Meal Time!
15:03 - All about noodles + getting the perfect texture
17:24 - Dad’s favorite soy sauce brand?
17:56 - Why this dish doesn’t come with meat + naming philosophy
19:15 - Did you eat this in China?
19:51 - Restaurant vs homemade chow mein
21:40 - On Wok Hei
22:32 - As long as you’re happy!
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???? OUR FAMILY ????
Learn more about the Lau family, and why we started this channel + blog:
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???? OTHER CREDITS ????
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Overhead Camera Rig built by P.Oak -
Chinese Subtitles by Wynee Pan -
PERFECT SINGAPORE NOODLES - BETTER THAN TAKEOUT
Ingredients: Recipe serves 3
450g Rice Noodles
200g Boneless Chicken
2 Eggs
12- 15 King Prawns
1 each Red, Yellow Peppers
1 Carrot
1/2 Medium Onion
1 tbsp Garlic Paste
Vegetable Oil
Spring Onions
SLURRY INGREDIENTS:
2 tbsp Dark Soy Sauce
1 tbsp Light Soy Sauce
1 tbsp Cooking Wine
1 tsp Sesame Oil
Bouillon Cubes ( I used 1 Knorr Chicken Cube)
1 tbsp Chilli Flakes
1 tbsp Curry Powder
TO SEASON THE CHICKEN:
1 tsp Black Pepper
1 Knorr Chicken
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Smoked Paprika
Salt to taste
Music: bensound.com
Cantonese Soy Sauce Chow Mein, Super Easy Stir Fried Noodle, Better Than Take Out 豉油王炒麵
Soy Sauce Chow Mein 豉油王炒麵
——Ingredients(2 servings)—
8 oz/225 g fresh chow mein noodles
2 tbsp oil
3.5 oz/100 g mung bean sprout
2 oz/50 g onion
4 stalks of green onions
1/4 tsp salt
———Chow Mien Sauce——
1 1/2 tbsp light soy sauce
1 tbsp dark soy sauce
1/2 tsp sugar
1 tsp sesame oil
1/4 tsp white pepper powder
—-Timestamps—
00:00 - Intro
00:16 - Fresh chow mein noodles prep
01:36 - Chow Mein Sauce prep
02:01 - Vegetables Prep
02:58 - How to cook Soy Sauce Chow Mein, Stir fry vegetables
03:29 - Pan fried chow mein noodles
04:54 - Final step
BETTER THAN TAKEOUT - Singapore Noodles Recipe
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???? PRINTABLE RECIPE -
Despite being named after Singapore, this recipe was actually born in HK in the 1960s, the time when HK was a British colony. As HK became the transportation hub between Europe and Southeast Asia, lots of cuisines from all over the world started creating sparks in this little island. With influence from the Indian spices, this stir-fried curry rice noodle dish found its way and spread globally. Singapore noodle is a very interesting dish that shows how multicultural Cantonese cooking could be. The curry powder is pleasantly invasive because it works so well on these spindly rice noodles.
???? RECIPE
Ingredients
For the noodles and protein
200 grams of dried rice stick noodle (Amazon Link -
8 cups of boiling water to soak the noodles
70 grams of char siu thinly sliced
150 grams (5.3 oz) of shrimp
A pinch of salt
Some black pepper to taste (Amazon Link -
2 eggs
Vegetables and aromatics
70 grams (2.5 oz) of multi-color bell pepper, cut into strips
42 grams (1.5 oz) of carrot, julienned
42 grams (1.5 oz) of onion, sliced thinly
42 grams (1.5 oz) of bean sprout
28 grams (1 oz) of garlic chive, cut into 1.5 inches long
2 cloves of garlic sliced thinly
For the seasonings
1 tbsp of soy sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
2 tsp of oyster sauce (Amazon Link -
1 tsp of sugar
1-2 tsp of curry powder depending on your taste (Amazon Link -
1 tsp of turmeric powder (Amazon Link -
Instructions
Bring 8 cups of water to a boil then turn off the heat. Soak the rice noodles for 2-8 minutes depending on the thickness. Mine was medium thick and it took about 5 minutes. Do not overcook the noodles, otherwise, they will turn mushy when you stir fry them. You can give it a bite to test it. The noodles should be a little bit chewy at the center.
Remove the noodles from the water and spread them on a cooling rack. Let the rest of the heat helps to evaporate the excess moisture. This is the key to avoid clumpy and sticky noodles. Do not rinse the noodles with cold water as it will bring in too much moisture and make the noodles stick to the wok badly.
SLice the Char sui thinly; Seasoned the shrimp with a pinch of salt and some black pepper to taste; Crack 2 eggs and beat them well until you don’t see any obvious egg white; Julienne the bell pepper, carrot, onion and cut the garlic chives into 1.5 inches long.
Before we cooking, thoroughly mix all the sauce ingredients in a bowl.
Turn the heat to high and heat your wok until smoking hot. Add a few tbsp of oil and swirl it around to create a nonstick layer. Pour in the egg and wait for it to set. Then break the egg into big pieces. Push the egg to the side so you have room to sear the shrimp. The wok is super hot, it only takes 20 seconds for the shrimp to turn pink. Push the shrimp to the side and toss the char siu for 10-15 seconds over high heat to reactivate the flavor. Take all the proteins out and set them aside.
Add 1 more tbsp of oil to the same wok, along with the garlic, and carrot. Give them a quick stir then add the noodles. Fluff the noodles over high heat for a few minutes.
Add the sauce, along with all the vegetables except for the garlic chives. Introduce the protein back into the wok. Quickly stir to make sure the flavor is well combined. Once you don’t see any white rice noodles, add the garlic chives and give it a final toss.
Before serving, always give it a taste to adjust the flavor. As I mentioned before, different brands of curry powder, curry paste, even soy sauce may vary in sodium level.
Videography / Editing by Austin Schargorodski -
Spicy Desi Chowmein Hakka Noodles with Secret Spicy Masala Sauce | Desi Masala Style Hakka Noodles
full recipe:
desi chinese noodles recipe | desi hakka noodles | desi masala style noodles with detailed photo and video recipe. basically an extended version of hakka noodles recipes with a hint of desi masala for indian taste buds. it mainly includes the same set of ingredients and vegetables as the chinese version of noodles but topped with extra masala as it is prepared by street vendors. it can be an ideal lunch box meal or even lite dinner if not as an ideal party starter or appetiser.
desi chinese noodles recipe | desi hakka noodles | desi masala style noodles with step by step photo and video recipe. noodles recipes are always been one of the favourite recipes from the indo chinese cuisine. even though it is an indian version of chinese recipes, it generally follows the same technique and style of preparing any noodles or fried rice. yet there is some extended and alternative version to these chinese noodles variant and the desi chinese noodles recipe is one of the popular street food recipes.
Music:
#hebbarskitchen
BETTER THAN TAKEOUT - Easy Chicken Lo Mein Recipe
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???? 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 -