This was ono! I used frozen wonton noodles- cooked per the package and then prepared just like the video. I was a little worried because it seemed like lots of liquid for the sauce, but i didnt even need all the slurry to thicken it up. I really miss cake noodle; its not something they make in the mainland, so making it on my own has become a life saver. Thank you for posting!
Mahalo for this recipe! Before my mom passed, every year she would order a pan of this for our ohana at new years. Shortly after her passing, the restaurant got sold and the original owner retired. Could never find anything that tasted nearly as good. Now, I'm gonna make my own at New years... God bless you Chef Keoni and foodland for this channel. 🥺💖🙏 Merry Christmas! 🎅🤶🎄
you probably don't remember me, but were subscribers. I came across as video on how to make a minute chicken panfried noodle fried recipe. Now you got me hungry! I hit the little bell so I can get all your content. I've been away from UA-cam for almost 9 months. But I'm just trying to connect to mobile subscribers, this recipe made me hungry. Don't be strangers!
I was hoping to get more info about the noodles ... I'm from peru and we have mainly Cantonese influence and we know the egg noodles as "chinese" noodles and everywhere i go here in New York they have the thick regular noodles which I don't like...
I just made this recipe. It's so tasty! Definitely a keeper to make often. It would be great over white rice because there's so much gravy/sauce to it. Don't forget a spoon because you're not going to want to waste any of that sauce at the end. If it's difficult to find noodles, you could try using regular ramen noodles. Boil the noodles (without any seasoning), and drain them a tad before they are at your desired chewiness. After straining the water using a sieve, I placed the hot noodles onto a paper towel with a clean kitchen towel underneath (to absorb any extra moisture through the paper towel) in a 9x13 baking dish. Then I put this baking dish in front of a fan to cool it down quickly (and to prevent overcooking) as well as to dry any extra moisture (as moisture is the enemy of crispiness). note: I used what I had on hand which was dried chow mein noodles. There are the straight type just like regular spaghetti noodles. You should be able to find them at any Asian grocery store that sells Chinese products. I prefer the dried types (chow mein, ramen, rice noodles, somen, etc.) because I'm not forced to cook the entire package (before it spoils) and the dried ones last a long time in your cupboard and give you many options.
This was ono! I used frozen wonton noodles- cooked per the package and then prepared just like the video. I was a little worried because it seemed like lots of liquid for the sauce, but i didnt even need all the slurry to thicken it up.
I really miss cake noodle; its not something they make in the mainland, so making it on my own has become a life saver. Thank you for posting!
always excited for chefs newest cooking guide.
Glad to see you back, Chef! It’s been a while since you cooked Filipino dishes. I’ve watched you since your Pancit cooking days.🙏🏼
So glad you’re back. I love 💗 💕 your cooking and recipes.
Mahalo for this recipe! Before my mom passed, every year she would order a pan of this for our ohana at new years. Shortly after her passing, the restaurant got sold and the original owner retired. Could never find anything that tasted nearly as good. Now, I'm gonna make my own at New years... God bless you Chef Keoni and foodland for this channel. 🥺💖🙏 Merry Christmas! 🎅🤶🎄
from Lam's Garden?
@@shanesantaana6846 no, Cathay inn
great to you are still cooking!
Thanks for another great recipe!
I'll be trying this ASAP. Thanks!
Love your cooking demos!
you probably don't remember me, but were subscribers. I came across as video on how to make a minute chicken panfried noodle fried recipe. Now you got me hungry! I hit the little bell so I can get all your content. I've been away from UA-cam for almost 9 months. But I'm just trying to connect to mobile subscribers, this recipe made me hungry. Don't be strangers!
My favorite Chinese dish! I miss home.
beautifull crispy!!!🥰
What other brand of noodles do you recommend, as I cannot find the Crown Brand in my area? Glad to see you back on UA-cam!
Winner winner, chicken dinner🐔
Looks so ono! One question, why is it called minute chicken when it clearly takes longer than a minute to make?
Awesome
I was hoping to get more info about the noodles ... I'm from peru and we have mainly Cantonese influence and we know the egg noodles as "chinese" noodles and everywhere i go here in New York they have the thick regular noodles which I don't like...
I just made this recipe. It's so tasty! Definitely a keeper to make often. It would be great over white rice because there's so much gravy/sauce to it. Don't forget a spoon because you're not going to want to waste any of that sauce at the end.
If it's difficult to find noodles, you could try using regular ramen noodles. Boil the noodles (without any seasoning), and drain them a tad before they are at your desired chewiness. After straining the water using a sieve, I placed the hot noodles onto a paper towel with a clean kitchen towel underneath (to absorb any extra moisture through the paper towel) in a 9x13 baking dish. Then I put this baking dish in front of a fan to cool it down quickly (and to prevent overcooking) as well as to dry any extra moisture (as moisture is the enemy of crispiness).
note: I used what I had on hand which was dried chow mein noodles. There are the straight type just like regular spaghetti noodles. You should be able to find them at any Asian grocery store that sells Chinese products. I prefer the dried types (chow mein, ramen, rice noodles, somen, etc.) because I'm not forced to cook the entire package (before it spoils) and the dried ones last a long time in your cupboard and give you many options.
What noodles what oil what is shout ?
🍝🍜🍤🍢🍹😍😋👍👍
YAess🎉