Oh Roland, Spice N’ Pans deserve a Oneeee Million subscribers or even more ☺️. I tried some of your recipes & all tasted good (but didn’t had the chance to tag you in Facebook 😩) , really can’t find perfect words how to describe all your dishes & most of them are saved in my playlist 😃 You are so nice sharing your knowledge in cooking, some chef, UA-camr or blogger don’t share exact measurements so sometimes it end up too salty, too bland or too sweet but yours is always perrrrfect 😊 Will definitely try this recipe as this is one of my favourite to order whenever we eat out in Leicester Square, London ☺️
Hi Mary!! Thank you so much for trying our recipes. We’re so glad that we share the same taste. Seeing you happy makes us happy too. Thank you so so much for your kind words. We really appreciate it. 🙏🙏
Roland, you're one of my favorite chefs to watch. You're not pretentious, nor do you try to be funny like many of the others. You're very genuine, which is so very refreshing and your videos are just so enjoyable to watch and learn! I'm a definite fan of yours!
Skitty, if you're staying in Singapore, PM Spice N' Pans on Facebook. I'll intro you a cheap and good source to get Boston Lobsters. We got 4 of these lobsters at SGD50. Very good price for the quality.
Chef, too bad I saw this msg only now....cooked this for CNY and everyone thinks I'm a pro 😅. (I tell them I have a good sifu 🤭🤭) Will definitely visit Spore when travelling is safer and tag u in FB. Even my picky eater mum is now a fan of yr videos, it's plainly her entertainment now. Never got tired with your videos. Thanks a zillion for the invite.
You take all the fear and doubt out of cooking lobster 🦞. I love the cleaning tips and notes on how long to cook. Not over done! Well done, Roland. You're very inviting and humble, making anyone able to cook gourmet. Thank you, kindly.
Crabs are way better than lobsters, Pauline. I agree with Mr Cool that they're much sweeter and better tasting. Lobsters is more for the luxury perception. Helps to make your tasters feel pampered. Hahah.
I WILL BE COOKING THAT FOR SURE, BUT I WILL USE SHRIMP AND SQUID , TO SAVE MONEY OF COURSE, LOBSTER IS ONE OF A VERY EXPENSIVE SEAFOOD HERE IN THE PHILIPPINES!!!
Hi Roland we are definitely going to try cooking your Lobster Noodles as we're having friends come over from Singapore over Christmas. And also your Asian style Beef casserole. Hope they'll go down a treat. Diane from London, UK
Hi Yvonne, you can try but we've never done it before. We're not sure if the noodles will dry out uniformly. You'll need to coat the noodles well with cooking oil then use maybe 160C to air fry the noodles. Try 5 mins first then prolong as long as you need to make the noodles crispy. If the noodles brown too much, you can reduce the temperature slightly. Hope this helps.
Hi its never to late to try this recipe... . Any way sir is it ok to use big prawn n do recommend to peel the prawn shelve or leave as it is..... need to try this soon...... lovely
Hi J, it's not non-stick. You'll need to season it once in a few months to make it non-stick. Here's how we do it ua-cam.com/video/IrBPg0Ymq-4/v-deo.html
Hi Roland, your lobster noodles looked fantastic. I was wondering if you could do a Lobster pepper salt with spring onions. It is very popular in Cantonese restaurants in Canada. Cheap fresh Atlantic lobster and Chinese cooking style is my personal favourite.
OMFG that looks sooooo delicioys do tasty just to vad that lobster is lore a richman food here in denmark, well i cant afford lobster well most sea food here in denmark is getting more and more exspensive 😭😭😭😭
Anywhere in the world , lobster , shrimp, oyster, clams,crabs ,scallop , fish ,any seafood are luxury food . So don't feel disheartened . Economic situations have changed drastically worldwide at any country , which includes USA where I'm in. Not long ago , I indulged on those because they were affordable. NOT anymore. 🥴😵🙄😬🤔😳😖🙁☹😓😩
@@irisb7205 well when i was a kid i can remember we had more offen fish and so on, but today its crazy how the prices have been sky high, and i love seafood næjust not clams oysters and so on, but im lucky that i havw a childhood friend i a knowned since 1996, he goes out and fishing sonetimes he doesnt like fish but love fishing it is hes way to relax last time i caught a big rainbow trout on nearly 5 kg, i havent seen 1 so big befor so i had to cut it half over, and boiled half of it from, and the rest was steamed in the oven with butter fresh fine chopped parsley and fresh pressed lemon juice inside of it with 5 corn minced pepper and rough salt, and on the outside the same but hust lemon in slices, and then in the oven, i swear my bf and i we had fish for 4-5-6 days hehe
@thedarkangel i understand. cost of living in europe is very expensive. We usually don't cook lobsters or eat lobsters too but recently, the cost of Boston lobsters seemed to have come down, making them more affordable for us. We got 4 of these lobsters in Singapore for about DKK239.
@@spicenpans that okey cheap for 4 okey big lobsters, if it was fresh lobsters and not frozen, i think a lobster like that on the the video, atleast 120-150 ddk for 1 its crasy, and i could get 500grams of octipus/squid was 299DDK, they health department says abd recommending that we atleast shall eat fish/seafood 2 times a week, thats 8 times on s mounth, and not just can of tuna or macral, i cant even afford ir 1-2 times a mounth hehe, soo replacement is fish sticks and can fish
Hi EverReady. I usually use rice wine when i wanna braise meat to enhance the aroma of the dish. Huatiao wine is not recommended to be cooked for a long time because it turns sourish when you do so. I also use rice wine when seasoning meat such as pork to remove as much funky taste or freezer taste from the meat as possible. Spring onion is cheaper than scallions. Spring onion also has a milder taste so it depends on what taste profile you want your dish to have. When you say celery, i supposed you're referring to cilantro? Chinese celery also has quite a strong taste. Some people don't like it but some people love it. We usually use celery root in Thai dishes and some Chinese dishes because celery root is what that gives these dishes a unique taste. Hope this helps.
Some ideas I'm hatching for the holiday feast , which definitely will include this dish. If I fry the noodles ahead of time, like 6 hours ahead , will it keep its crispness? Thanks !😋🤗😁
Hi Iris, I imagine your feast to be really sumptuous. Your loved ones are lucky to have you! Yes you can fry the noodles 6 hours ahead. That's what they do in restaurants. They fry just enough noodles for the day and they'll just prepare the gravy whenever someone orders the dish. Before they serve, they pour the gravy over the noodles. Very easy.
@@spicenpans aussie lobster are famous because they are known for the famous deep red when cooked and looks like dragon and hence the name red dragon (hong long) very popular during chinese new year ,, very nice for restuarant presentation dish ..will try your reciepe thanks for sharing
LOL. I had to read your message several times to get what you’re trying to say. OMG. I need to go for brain therapy 😂😂😂😂 thank goodness it’s the weekend
Hi J, preferably not but i do feel that honeycomb wok is rather sturdy. Since this dish doesn't need you to stir fry the lobsters that much, I think using honeycomb wok shouldn't be a problem. Hope this helps.
Oh Roland, Spice N’ Pans deserve a Oneeee Million subscribers or even more ☺️.
I tried some of your recipes & all tasted good (but didn’t had the chance to tag you in Facebook 😩) , really can’t find perfect words how to describe all your dishes & most of them are saved in my playlist 😃 You are so nice sharing your knowledge in cooking, some chef, UA-camr or blogger don’t share exact measurements so sometimes it end up too salty, too bland or too sweet but yours is always perrrrfect 😊 Will definitely try this recipe as this is one of my favourite to order whenever we eat out in Leicester Square, London ☺️
Hi Mary!! Thank you so much for trying our recipes. We’re so glad that we share the same taste. Seeing you happy makes us happy too. Thank you so so much for your kind words. We really appreciate it. 🙏🙏
Roland, you're one of my favorite chefs to watch. You're not pretentious, nor do you try to be funny like many of the others.
You're very genuine, which is so very refreshing and your videos are just so enjoyable to watch and learn!
I'm a definite fan of yours!
Wow, thank you so much for your kind words, Judy.
I agree. I have been trying out many of his dishes.
From homecooked food to hawker food to 6-stars hotel food, chef Roland can do them all! 👏👏👏
Thank you so much for your kind words. I try my best.
I can't wait till Christmas, I need to eat this tomorrow......I just cannot keep yr recipes for 1 day longer at all
Skitty, if you're staying in Singapore, PM Spice N' Pans on Facebook. I'll intro you a cheap and good source to get Boston Lobsters. We got 4 of these lobsters at SGD50. Very good price for the quality.
Chef, too bad I saw this msg only now....cooked this for CNY and everyone thinks I'm a pro 😅. (I tell them I have a good sifu 🤭🤭) Will definitely visit Spore when travelling is safer and tag u in FB. Even my picky eater mum is now a fan of yr videos, it's plainly her entertainment now. Never got tired with your videos. Thanks a zillion for the invite.
You take all the fear and doubt out of cooking lobster 🦞. I love the cleaning tips and notes on how long to cook. Not over done! Well done, Roland. You're very inviting and humble, making anyone able to cook gourmet. Thank you, kindly.
Absolutely mouth watering! Thanks so much for sharing this recipe.
My pleasure, Tony! Have a great Sunday!
My grand children love crispy noodle so much, I’ll follow your step to cook for family, thank you chef ❤️
It looks so delicious 🤤👍
I must try this weekend,
have a good look at the video
Thank you
I know this is supposed to be home cooking but it’s 5-star restaurant level!
You're so kind, Terry. Thank you so much!!
There's so much to ❤️ about this video, so much to see and feel. Thank you! ❤️
Thank you so much, AW!
Hi Roland,this dish would be one of your TOP DISHES. Many thanks for sharing love to try this one.
Thanks so much, mate!
@@spicenpans 👍 👌
Wow, this looks really delicious. Thank you for sharing.
You're most welcome, Jan. Happy cooking! :)
This is similar to one of my favorite dishes, just crab instead of lobster. 😋
Crabs are way better than lobsters, Pauline. I agree with Mr Cool that they're much sweeter and better tasting. Lobsters is more for the luxury perception. Helps to make your tasters feel pampered. Hahah.
Thanks Ronald!
Thank you too, Mr Big!
Roland looked like he was in his happy place. Looked so good .
Yes i was! haha. Happy cooking, Rebecca!
It's really good and simple recipe i'll try to cook tonight for my employer thanks master chief
Your employer is so lucky to have you!
More likes are needed. I want to cook this for our wedding anniversary in February.
That sounds like an awesome idea, Cyrilene. :))
This looks so refreshing. Thank you my friends.
Thank you so much, David!
Looks so great Delicious seafood noodles,I miss Singapore food yummy 😋😋
Hope you can visit Singapore soon, Widya. Have a great Sunday!
Wow, gotta make this for my wife from Hong Kong!
Amazing recipe and looking forward to cooking it! Thx Chef!
Hope you enjoy, Guillaume!
I WILL BE COOKING THAT FOR SURE, BUT I WILL USE SHRIMP AND SQUID , TO SAVE MONEY OF COURSE, LOBSTER IS ONE OF A VERY EXPENSIVE SEAFOOD HERE IN THE PHILIPPINES!!!
Such a good idea to use shrimp and squid. They'll work well with this recipe too. Happy cooking, Gigi!
Nice one Roland - am going to adapt this for a sang har mee dish this weekend
Hi Roland we are definitely going to try cooking your Lobster Noodles as we're having friends come over from Singapore over Christmas. And also your Asian style Beef casserole. Hope they'll go down a treat. Diane from London, UK
That’s so nice!! We also wanna visit you in London. 😊😊😊
Scrumptious i can eat this right now...I will surely make this very soon just need all the ingredients
Happy cooking, sseepersad05!
Thanks Chef 👩🍳 you are the best 💕
Yummy! So flavourful!
It really look good and am sure it taste superb!
Hope you'll enjoy it as much as we did, Judy!
Yum yum my favorite chef
Hehe. Thank you so much, Angie!!
So good 👍🏻👍🏻
Yummy Crispy Noodles in Ginger & Spring Onion Sauce.
Happy cooking, Irene!
Thank you Roland for this yummy noodle and definitely good for Christmas dinner. Can I use the air fryer to make the crispy noodle..?
Hi Yvonne, you can try but we've never done it before. We're not sure if the noodles will dry out uniformly. You'll need to coat the noodles well with cooking oil then use maybe 160C to air fry the noodles. Try 5 mins first then prolong as long as you need to make the noodles crispy. If the noodles brown too much, you can reduce the temperature slightly. Hope this helps.
Wow looks so yummy and shiok, sliva dripping 😂😂🤣 Hopefully l can do like yours. ❤️👍
you definitely can. happy cooking, Margaret!
My life without Spice N' Pans would be so boring
Hi its never to late to try this recipe... . Any way sir is it ok to use big prawn n do recommend to peel the prawn shelve or leave as it is..... need to try this soon...... lovely
Hi Asnah. Big prawns are great substitute for the lobsters. You can leave the shell on for nicer effect. Happy cooking!
Looks sooooo good..!
Wowww....what a super yummy noodles recipe! Indeed mouthwatering!! Haha..Tqvm Chef Roland. Btw, is the wok non stick?
Hi J, it's not non-stick. You'll need to season it once in a few months to make it non-stick. Here's how we do it ua-cam.com/video/IrBPg0Ymq-4/v-deo.html
Hi Roland, your lobster noodles looked fantastic. I was wondering if you could do a Lobster pepper salt with spring onions. It is very popular in Cantonese restaurants in Canada. Cheap fresh Atlantic lobster and Chinese cooking style is my personal favourite.
Sounds like a good idea. Okie, we'll try to get more lobsters to try Lobster Pepper Salt with Spring Onion.
Hi thanks you for sharing how to cook crispy noodles.I like your wok.how to order.is it a non stick wok.do you need to seasoned it.
Gorgeous!
Thank you so much, akindofmagick! 😊
Lobster is quite expensive hre in korea ~~ anyway si good so yummy 😋
ah i see. Maybe you can use prawns or crabs instead. Happy cooking, Korea Mom. Enjoy your Sunday!
OMFG that looks sooooo delicioys do tasty just to vad that lobster is lore a richman food here in denmark, well i cant afford lobster well most sea food here in denmark is getting more and more exspensive 😭😭😭😭
Anywhere in the world , lobster , shrimp, oyster, clams,crabs ,scallop , fish ,any seafood are luxury food . So don't feel
disheartened . Economic situations have changed drastically worldwide at any country , which includes USA where I'm in.
Not long ago , I indulged on those because they were affordable. NOT anymore. 🥴😵🙄😬🤔😳😖🙁☹😓😩
@@irisb7205 well when i was a kid i can remember we had more offen fish and so on, but today its crazy how the prices have been sky high, and i love seafood næjust not clams oysters and so on, but im lucky that i havw a childhood friend i a knowned since 1996, he goes out and fishing sonetimes he doesnt like fish but love fishing it is hes way to relax last time i caught a big rainbow trout on nearly 5 kg, i havent seen 1 so big befor so i had to cut it half over, and boiled half of it from, and the rest was steamed in the oven with butter fresh fine chopped parsley and fresh pressed lemon juice inside of it with 5 corn minced pepper and rough salt, and on the outside the same but hust lemon in slices, and then in the oven, i swear my bf and i we had fish for 4-5-6 days hehe
@thedarkangel i understand. cost of living in europe is very expensive. We usually don't cook lobsters or eat lobsters too but recently, the cost of Boston lobsters seemed to have come down, making them more affordable for us. We got 4 of these lobsters in Singapore for about DKK239.
@@spicenpans that okey cheap for 4 okey big lobsters, if it was fresh lobsters and not frozen, i think a lobster like that on the the video, atleast 120-150 ddk for 1 its crasy, and i could get 500grams of octipus/squid was 299DDK, they health department says abd recommending that we atleast shall eat fish/seafood 2 times a week, thats 8 times on s mounth, and not just can of tuna or macral, i cant even afford ir 1-2 times a mounth hehe, soo replacement is fish sticks and can fish
Roland, plz clarify when to use
HuaTiojui n Rice wine.
Scallion, Celery or SpringOnion?
Thanks a million!
Hi EverReady. I usually use rice wine when i wanna braise meat to enhance the aroma of the dish. Huatiao wine is not recommended to be cooked for a long time because it turns sourish when you do so. I also use rice wine when seasoning meat such as pork to remove as much funky taste or freezer taste from the meat as possible. Spring onion is cheaper than scallions. Spring onion also has a milder taste so it depends on what taste profile you want your dish to have. When you say celery, i supposed you're referring to cilantro? Chinese celery also has quite a strong taste. Some people don't like it but some people love it. We usually use celery root in Thai dishes and some Chinese dishes because celery root is what that gives these dishes a unique taste. Hope this helps.
Some ideas I'm hatching for the holiday
feast , which definitely will include this dish. If I fry the noodles ahead of time, like 6 hours ahead , will it keep its crispness?
Thanks !😋🤗😁
This looks so good. Making mine with King Crab legs, love your recipes
Hi Iris, I imagine your feast to be really sumptuous. Your loved ones are lucky to have you! Yes you can fry the noodles 6 hours ahead. That's what they do in restaurants. They fry just enough noodles for the day and they'll just prepare the gravy whenever someone orders the dish. Before they serve, they pour the gravy over the noodles. Very easy.
@@spicenpans i really appreciate you replying promptly. 😍
Woww looks so good😍
Happy cooking, ayammaduu_casiee!
Can I be your guest this holiday season
Hehe sure!!
Wow😍😍😍
Happy cooking, Jack!
Sooooo yummmmm!
Happy cooking, Riverunner!
That looks sooooooo yummy id be using Aussie lobsters 🤣
Aussie lobster 🦞 now only worth $40 a kilo ... used to be near $100 a kilo at its peak 👍that’s in Australia I talking about
@grassmoper Sounds like a good deal! We got 4 of these lobsters for SGD50. SGD to AUD is about the same.
@adamgc73 Sounds great!!
@@spicenpans aussie lobster are famous because they are known for the famous deep red when cooked and looks like dragon and hence the name red dragon (hong long) very popular during chinese new year ,, very nice for restuarant presentation dish ..will try your reciepe thanks for sharing
🤤🤤
Happy cooking, Deepa!
I would eat that.
Happy cooking, Maplecook :))
@@spicenpans Hugs!
The description says you first made this in August 2022, if so let’s see your time travelling machine!
LOL. I had to read your message several times to get what you’re trying to say. OMG. I need to go for brain therapy 😂😂😂😂 thank goodness it’s the weekend
@@spicenpans so say we all! :)
Love your 🐕...
Woof!!
thats ONE portion for me chef.
LOL. you have very very good appetite!
Possible to cook this dish using honeycomb wok? Pls advise. Tks.
Hi J, preferably not but i do feel that honeycomb wok is rather sturdy. Since this dish doesn't need you to stir fry the lobsters that much, I think using honeycomb wok shouldn't be a problem. Hope this helps.
Hi Roland,where can we buy this egg noodle as shown in this video?
Hi Nelson, here you go: www.fairprice.com.sg/product/sun-brand-egg-noodles-high-quality-200g-10576230
Thomas
🙂👌👍👍👍
I want to be your brother
1st😀
Thank you so much for your support, Carlos!
Eww
Wooo