Restaurant Style Lo Mein Noodles in a Cast Iron Wok
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- Опубліковано 15 лип 2024
- Instead of ordering out, we're taking out a big cast iron wok and making lo mein noodles at home, and we're going to try to do this so it's as good as those lo mein noodles everyone gets with their Chinese take-out. You can certainly use any kind of noodles you want in this stir fry, even your favorite ramen noodle bricks. But it's the quality of the noodles that makes this dish so popular, and that's why lo mein noodles are almost as popular as rice. The recipe for this dish can be seen on my Web site, Cast Iron Chaos, at: www.modemac.com/wiki/Lo_Mein_i...
Cast Iron Chaos on Facebook: / castironchaos
Cast Iron Cooking on Facebook: / castironskillet
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"Experience Nature Experience You"
by South London HiFi
Courtesy UA-cam Audio Library - Розваги
Great tip on putting the wok in the oven. I guess I will be looking for noodles this week. Thank you for sharing your recipe with us. Stay safe and stay cool
My husband has that same necklace got to love chaos!
Those noodles are the same ones found in every take out place in metro boston! Great recipe.
That looks so good!!
that looks fantastic.
Enjoy your tutorials. Thank you.
Looks really good.👍👍👍
Looks yummy
This guy is awesome! I am going to the lodge outlet store in a few weeks and i hope i find a wok on sale!
The Lodge wok is the complete opposite of a traditional thin Chinese wok, but I love it. It's one of the most used pieces in my kitchen.
i have several woks i use often. i have never seen this 'heavy castiron in oven technique'. i'll be firing up the lodhe wok and trying!
I really like my CI Wok! Going to do this for sure! 3 Crabs Fish Sauce is one of the few with no MSG. Rock On EW!
Well done. Top Video. Greeting from Germany.
The best lo mein IMO is the type cooked on an open fire on those fire ring adapters. While the items in the wok are shuffled around and flipped, the fire kisses the ingredients lending that oh so vital smoky taste.
Sigh, to be able to replicate that in the kitchen 💛
I can't disagree with that, especially since I have a cheap electric stove.
@@castironchaos Oh. No points deducted for appliances ! I picked up A good many tips just now. Bravo !
I make this dish using just cast iron on a flat hot plate, not a wok. Last time I cooked, I had a funny result: a sticky substance was spread across one corner of the plate once I put the plate away after cleaning it. It had seamlessly blended to the cast iron. The corner looked like just regular cast iron but gleaming. I have no idea what caused it. If you touch it, it is sticky. My mother says it may have something to do with the starch of the noodles. You are an expert on cast iron, any idea what it as and how to remove it?
Your mother's guess,sounds like it could be accurate, so I’ll go with that. Giving the cast iron a brisk scrubbing with steel wool, or a chainmail scrubber, as you rinse it under hot water should be enough to remove that residue.
@@castironchaos but doesn't the scrubber ruin the coating?
@@b89oj If it's bare cast ironing, it might affect the seasoning. That's no big deal, because the worst that would be needed would be to re-season the pan. If it's enameled cast iron, then it's something different and I don't know what it is.
@@castironchaos oops, yeah I meant the seasoning. Don't know why I wrote coating. It's just cast iron. But I have read from many sources that metal scrubbers and other sorts of metal utensils are not recommended for cleaning cast iron cookware.
@1:31, i'm still getting a big kick out of the star of chaos @ the center of your wok. anyone else might see it as an imperfection but considering you it seems to be an occurrence of incoincidental destiny!!!!!!!!!!!!!
Don't the noodles stick to the wok?
no, its usually wheat noodles that do, if you don't preblanch. these are egg noodles and the wok is cooling down instead of being set to high on burner
Yum EW