🤤 How a Chinese chef cooks Glass Noodles (蝦米炒粉絲)!
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- Опубліковано 12 тра 2024
- If you want a beginner’s guide to cooking the best holiday dinner your family’s ever had, check out our course: club.madewithlau.com/feast
Watch Daddy Lau teach us how to make stir-fried vermicelli, also known as glass noodles. It’s a tasty and lucky recipe to celebrate for Lunar New Year!
Mungbean Vermicelli: amzn.to/3GKuIYY
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/stir-...
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Gas Burner: amzn.to/3OJJ68q
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
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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🔗 LINKS MENTIONED 🔗
Bodian Life: • Fried Glass Noodles Re...
CookingForZen: • Rice Stick Noodles vs...
RecipeTin Eats: • Vermicelli Noodle Salad
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⏲ CHAPTERS ⏲
00:00 - Soak vermicelli
00:45 - On symbolism of vermicelli
01:11 - Prep dried shrimp & mushrooms
01:48 - Prep veggies
05:15 - Cut & drain vermicelli
06:10 - On the English name “vermicelli”
07:03 - Start stir-fry
09:16 - Add vermicelli
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
Join the Canto Cooking Club: hbit.ly/42PLTTb
Get the full recipe: madewithlau.com/recipes/stir-fried-vermicelli
I adore this style of spaghetti, it is Funchoza, right? Unfortunately, we don't have it in Türkiye. If you can, could You please give the dough recipe of Glass Noodles, thanks in advance. Happy, healthy new years ahead Dear Lau Family, greetings from Türkiye.
Thanks for English subtitles since I don't speak Chinese ❤
I can even put in spanish as well too I can understand both because my family from LA California can speak both English and Spanish
Happy Chinese New Year!
@@aysegulgoknar It is readily available in Turkey. Not only Chinese eat mung bean vermicelli. A lot of Asian countries also eat this. Thus the same product is available from Korean, Vietnamese and Thailand suppliers. Mung Bean Vermicelli or Green Bean Vermicelli is the name you look for. Actually I did a Google search and I found a online store in Istantul selling this within minutes. I think you go to the Asian Grocery store and will find it. You will not find dough recipe because we all buy it from market. It is the same for all Asian countries consuming mung bean vermicelli. I think the making process is too mundance and not worth it.
I absolutely love watching Lau cook and his recipes are amazing. Please don't laugh but I turn up the volume to listen to him talk even though I can't understand a word he says and have to read the subtitles :) Hello and love from Australia
I only recently found this channel and your father has quickly become my favorite UA-cam chef. Love his recipes, his personality, everything about him. He’s great. And his knife handling skills - WOW!! Amazing.
Ahhh thank you for the love! We're so grateful to share with you :)
Agreed !!!
@@MadeWithLauI am literally his BIGGEST fan. ❤❤
I just needed to come here and thank you and your family so much for this channel. My grandfather was cantonese and a chef. His kids learned to cook from him before he died, but my father passed years ago, long before he could hand down any recipes.
I don't even know the names of most of the dishes I grew up with, but I browse your channel when I have the time and every once in a while I come across something so familiar it brings me right back to my childhood just watching you make it.
So far I've discovered at least 10 recipes that are very similar to the food I grew up with, and I've added them to my dinner rotation for my own kids so they don't grow up without some little piece of their culture, even if it's not my grandfathers exact recipes.
Wonderful - Thank you for sharing all of your expert cooking. Glad I found you last week. Cheers from Seattle!
Made this a few days ago. Didn't have the vermicelli but had thai rice noodles and added bean sprouts. Used some frozen salad shrimp Came out great. Appreciate the information on the glass noodles being made of mung bean. Was unaware. As always...thank you for your dads recipes and your channel. Its like going to cooking school.😊
I never tire of watching Daddy Lau. 😊
Much eating pleasure if had by eating his fine cooking; even learning more of them at 78 this month.
Thank you, Mr. Lau. You are a wonderful teacher. I love all your videos.
This is my favorite dish…I love to eat it all the time..thank you for sharing your recipe…I am watching it over and over again to try to get it right
Chuc Mung Nam Moi to the Lau family 🐉 🍾 🥂 🎉
I love glass noodles. This is definitely worth making. Thank you, Daddy Lau. Gung Hay Fot Choy to the whole Lau family!
@mariekeung7187, "funny" for me. I have a package of those noodles sitting in a cupboard for few weeks now. I want to use them but somehow...I'm afraid. I know it sounds stupid , but I just don't know what to cook'em in (so to speak). LOL
Love your father's cooking!
this dish looks simple but it requires a lot of technical understanding. my favorite dish as well
Thank you daddy Lau for the clear demonstration! I will definitely try this. Wishing you and your lovely family a healthy and prosperous Lunar New Year of the Dragon! 👍🧧
Happy Chinese New Year Lau ❤ - thanks for all the great vids. 👍
師傅真係好勁，啲手勢真係好嘢，又有心機，教得好清楚， 多謝曬，恭喜發財，身體健康呀
好多謝您嘅支持、讚賞和祝福！老劉衷心祝福您闔家新年快樂！身體健康！萬事如意！
Wishing Papa Lau and family in the year of dragon full of health, energy and productivity!
HAA-PPY CNY! Your dad makes very rich cooking tutorials as usual! 🤩🐉
Be careful. Check your settings.
I was subscribed but I just noticed that I was unsubscribed. People have noticed that that happens sometimes - you can get unsubscribed for some reason.
Thanks for this wonderful recipe!
I love all the teaching your father does. So many helpful tips!
I've been watching Mr Lau's videos lately and have learned some great techniques and recipes but more than that I feel like I'm watching a man of Wisdom in the kitchen
👍🏼👏🏼 Thank you so much! I always learn something new. ❤
Happy New year. Please let your father know his cooking recipes has bless my family very much. I miss my mom's cooking and unfortunately she's overseas. May you and your family good luck, good health, prosperity, and full of joys🎉
Wishing your family Gong Xi Fa Cai! Thank you for all the videos. God bless!
Happy Chinese New Year to you and your family! 🐉 This dish looks delicious, thank you
I just made this and it's FANTASTIC!!!!!!!!!!!! Thank you!
"Brute Strength." Love it. I am respectfully curious why add salt when using soy and oyster sauce. Have seen this in a few recipes and wonder what I'm missing leaving it out.
I am a new Helper here in Honkong and your videos helps a lot! I love your father's recipes and my employers are always saying I am an expert on Chinese cuisine hahaha! And they are also Lau Family ❤😂
Keep learning from this expert and you will move up from helper soon. Cheers from Seattle!
I love this channel. I am in love with my donabe as I think it makes the very, very best rice. It is easy however because it is just my husband and myself. I love the tradition, the individual rice and never clumps.
Beautiful! Delicious! Lovely!
Happy Chinese New Year 🎊🎉
I ate dinner and this made me so hungry. 🤤🤤
Wow I really love this recipe look soooo delicious
This is my childhood favorite!
Very good recipe, now I'm waiting for a recipe on singaporean rice noodles 😊
Happy Chinese New Year 🧧 🐉🥳🎉
祝劉師傅 龍年大吉大利🎉 🧧🧧🎊多謝你嘅分享教授 獲益良多🙏
唔好客氣，好多謝您嘅支持同祝福！老劉祝福您闔家龍年吉祥！萬事勝意！
love it!
I love Lau. He is a god among men:)
Wwooww my favorite food love it!!
that looks so good 😭 i need to stop watching these videos when i’m really hungry
This is me always lol
this looks so,so good it should be made into a #healthychoicefrozendinner seriously.
Happy Chinese New year !
facts!
Oh boy, I've already planned on making Daddy Lau's Longevity Noodles and now I see this!!! I want to make these too but I can't have that many leftovers with the Super Bowl the next day, and then Fat Tuesday after that. I'll put this on my list! Thank you so much Lau family for making these videos.
what is Fat Tuesday?
Fat Tuesday is the last day of Mardi Gras, which means fat Tuesday in French. It's the Tuesday before Ash Wednesday which is the first day of Lent in the Christian church. During Lent you're supposed to fast from Wednesday through Friday and meat, eggs, dairy, fish, wine, and oils are prohibited. Because of that you fatten up on Tuesday with a big celebration! Some other names for it include Mardi Shrove Tuesday, Paczki, and Pancake Tuesday@@ot7stan207
@@ot7stan207 You can eat lots of doughnuts LOL
劉師傅，恭喜發財！ 祝你龍年，龍馬精神，身壯力健！🧧🧨🧨🧨
非常感謝您的支持和祝福！老劉衷心祝福您闔家新年快樂！身體健康！萬事勝意！多謝🙏！
Did you guys do rice noodles yet ? My supermarket just started selling them I need a cool recipe
YUM!!!!!
Diu you cook this often? Looks good
That looks nice
Hii, recipe for sweet corn soup please? Thanks a lot
Aweome.
新年快乐！
非常感謝您的支持！老劉恭祝您與家人新年快樂！身體健康！
Вкусная стеклянная лапша , легко усваивается , нет тяжести в организме Главное правельно её приготовить ! Хороший рецепт , Шеф! С НАСТУПАЮЩИМ НОВЫМ ГОДОМ! ЗДОРОВЬЯ и МИРА ВСЕМ!❤🙏🙏🙏粉絲好吃，容易消化，沒有沉重感，關鍵是煮得對！好食譜，廚師！新年快樂！祝所有人健康與和平！👍👍❤
Does it matter on the size of the Nappa Cabbage? Happy New Year!!!!! Is celery necessary?
can we PLEASE get a recipe for san chow bow😝😝😝😝😝
祝大家：新年快乐，万事如意！
非常感謝您的支持和祝福！老劉祝福您闔家平安！新春快樂！萬事如意！
Having a pain in the rear finding Lobster Brand Mung Bean Vermicelli in Rogue Valley, OR suggestions please on where and how with low enough costs.
If you can't find the Lobster brand, you can use the Lungkow brand. Many Asian grocery stores carry it and Amazon has it too. My mother always used this brand and it is very good.
You make it just like I do, except I use fresh raw shrimp instead of dried. My mother-in-law uses dried shrimp and the smell is too strong for me. How do you cook sweet potato noodles? She bought me sweet potato noodles and I don't know how to cook them. Thank you.
Gung Hei Faat Choi family!! 🏮🏮❤🍊🍊
We use the one in the pink net.
your mom is so lucky. My husband doesn’t cook, he only order food
虾米炒西粉 - 正！
我哋家鄉台山粉絲亦叫細粉，好多謝您嘅支持！老劉祝福您闔家安康！生活愉快！
@@MadeWithLau无错， 我就系台山台城人啊， 同乡😊
In my personal opinion, too much interruption, introduction of other related links or marketing , of Mr lau’s cooking.😅😂😊
What type of knife are you using to cut vegetables?
From The Ol' Sarge to Grandfather Lau, Sir, May this year be of benevelence to you and your's, Be of Prosperity and Peace, , and find me worthy, for another year of videos!! (polite bow and fist salute)
Ahh thank you! Same to you and yours :)
The glass noodles feel strange in my mouth just as tufun does😊
Beautiful. Thank you. I really like Cantonese style foods and started to acquire proper ingredients/condiments. However, I have 2 questions I would really appreciate an honest and clear answer;
#1. can all recipes be cooked on a stove top (ceramic, induction, coils etc) or gas/butane stoves?\
#2. Cook in a wok or a stainless steel or a non stick frying pan? It's confusing to me as non stick pans shouldn't be used in high temperature but stainless steel could.
There is so much mixed information that it renders me stupid. There. I've said it :-)
I steam all my vegetables. I don't cook any in water filled pot.
I used the brand and soaked as you have suggested. It didn’t stick to the pan but noodles break into small pieces after I mixed with vegetables. What I did wrong?
9 course meals on Chinese New Year? You need a video on how that is even possible with one man cooking
We actually do! (It's several videos: club.madewithlau.com/feast) (Also we're running a promotion right now until Saturday: club.madewithlau.com/dragon)
@@MadeWithLauBoth links say Page Not Found?
@@FrazierMtnCheese❤❤❤
@@MadeWithLau I think the “)” is ruining the links?
Yes remove the ) and the link works
is japchae a Korean version of this dish?
❤️
Japchae is remarkably similar - and chicken ginseng soup
I don't think I've ever heard of these noodles being called glass noodles before. Glass noodles where I live refers to the Korean sweet potato noodles.
How in the world do you keep 9 dishes warm while serving? I have a hard time with just one! 😁
At formal dinners, entrees are served one at a time.
@@mclrose7 Ah... a few shots showed all the dishes out at the same time.
I want to tell you something. I used to work in a Chinese restaurant. And the owner would bring his kids over a couple of times but basically the owner had the restaurant so that they would be able to go through college and I always wondered... what will be their connection with their culture? And that's where you come in. You are there for all of them so that they know what their parents worked on all their lives
Not a fan of vermicelli, maybe its just because my local / family doesn't make delicious vermicelli in general :/
I think your vermicelli end product looks much healthier, more variety in color, add more mood to feast, also importantly doesn't look that oilly!
Khong hei fatt choi
Many of your videos' description of 'Chinese' culture is actually Cantonese culture. The contrast between Cantonese culture and northern Chinese culture is just as distinct as the contrast between Cantonese culture and Korean or Japanese culture.
A fair amount of the recipes he does are classic Taishanese dishes that are even somewhat different from the cuisine of Guangzhou and HK. I think overseas, a lot of the Chinese people who emigrated in the past were Cantonese and the majority of those people were Taishanese so the cuisines got conflated.
Context. This channel is aimed at a predominantly US based audience, and unless someone has a Chinese background or grew up in a heavily Chinese area, the dishes he covers are going to be in line with their only experience with Chinese food from restaurants.
@@shanliu6314 I know, but it would be great for US based non-Chinese people to have a more nuanced view of 'Chinese culture'. They should know that Chinese cuisine, similar to American cuisine, is regional.
@@sherryillk Yep and Taishanese culture doesn't equate 'Chinese culture'. It's like saying New York style pizza equates American food. Very simplistic if not biased view.
@@THEanovah Perhaps simplicity is not an altogether bad thing when trying to reach audiences without anthropology degrees?
li ke
I'm not Chinese in the slightest. But I've always been extremely fascinated by Chinese food and culture and am extremely saddened by the CCP's iron grip over the nation. Thankyou for being able to share your foods with everyone around the world. ❤
你的大女兒抱的是你兒子嗎寶貝我只是想知道你是否介意告訴我?
「中國文化」太空泛，廣東人連食什麼慶祝過年，都和中國其他地方不同。廣東人過年食湯圓，中國北方人過年是食餃子。炒粉絲都明顯只是廣東的年菜。
非常感謝你的關注！中華文化和飲食文化應用廣泛兩個字而非空泛。老劉祝福您闔家新年快樂！身體健康！
I don't understand the careful preparation of a dish like this, only to use vegetable oil to ruin it. What oil was originally used?
I think you need to watch that part again. Daddy Lau finishes the dish with toasted sesame oil, often used at the last minute to preserve the flavor and enhance the aroma of Cantonese dishes. Chef Lau is a man of great expertise; he doesn’t ruin food, he brings it to its full potential.
@@NessS398 I should have worded differently, meant no offense. I admire his preparation. I will use avocado or an appropriate animal fat, not corn oil. I’m not commenting on the performance or flavor of this dish, only the adverse health affects of using vegetable oils.
@@oldman8277 Well.... you are being silly since ALL oils have adverse health affects. Why be so picky? Everything in moderation is somewhat O.K. but never truly O.K.
By the way, I'm NOT picking on you! 🙂 Peace
it's chinese new year, not lunar new year, know your heritage and facts