Hey man. I live for your weeknighting series. A lot of foodtubers make videos that feel like a performance more than an actual meal that I can cook. I have a wife and two very little kids and I have made a handful of your weeknighting recipes after coming home from work. They are delicious AND actually doable. Keep up the great work man! Can't wait to try this one.
This dude makes videos showing dishes that I want to make myself, unlike a certain other UA-cam cooking superstar (cough, cough, Josh W...) whose videos are live-action cartoons. I watch J's videos because they're fun to watch, but frankly there's no way I'm going to make his dishes the way he does them.
@@BrianLagerstrom I second this..... as someone that LOVES to cook, I don't always have time to spend 2 hrs in the kitchen. Ones like this are good as by the time you do your meeez (as Anthony Bourdain would say!) and get everything together, you can have this done in under an hour and that;s perfect! Please keep it up, Bri!
I'm fully obsessed with your recipes. Work full time, parent five kids and find you to be a lifesaver. Tried this gem tonight with modifications based on what I had in the house and it was another hit. Thank you for putting content into the universe!
It's so amazing that you don't worry about authenticity, or about angry commentors. You make food that YOU know tastes delicious, regardless if it is authentic or not. I trust you more than any angry commenter, that's for sure. Sure, your dishes are inspired, but you never go out of your way to say that it is authentic. Thank you.
OK. I've watched about 54 of your videos (which I stumbled on at random) and I've decided to subscribe. Great recipes, great instruction, and I like your no nonsense approach to making a video. Just enough information weaved into the recipe without boring us to tears with the complete history of how bean sprouts are grown.
I've made this twice now. The first time with the shrooms, and tonight with a pound of U12 wild caught shrimp that I quick pan fried and that I dusted with some kosher salt, fresh ground black pepper, onion powder, garlic powder, and sweet paprika. Then in the dirty skillet I made the recipe as-is and folded the shrimp back in at the end. This is brilliant and it's arguably better on day 2 cold! Nice work "Bri"!!
This looks delicious! I learned in a Kenji video to add some baking soda to the water when using spaghetti in place of Chinese noodles, as it adds to the alkalinity and makes them springier like Chinese noodles. Maybe worth trying. :)
I came here to say this. Lye water will make italian pasta better for asian recipes. (Lye water is alkaline water which can be made with BAKED baking soda)
I was just about to write this. Works best with baked baking soda as when added to water it'll form Lye, so you'll only need a teaspoon or two of baked soda for the whole pot. Either way you don't want to handle that pasta with your hands until you wash it in cold tap water as it'll be coated in highly alkaline solution which can cause irritation or even burns...
i really appreciate this series. its so realistic. i love watching food videos for the sake of watching, but with this series, i have every intention of actually trying my hand at it since it looks so approachable. thank you my friend!
Such a great recipe. This has become one of my go-to meals when I have a bunch of random veg needing to be used up and no concrete plan for what to make for supper. Your method of stir-frying the noodles with the ginger and shredded carrot is what really gives it that “better than take-out” quality. Thank you!
Hey Bri, it is the guy that commented on a video over a year ago about heating non-stick pans too hot, but I really didn't have any facts to back that up or any information on how hot was too hot. I have heard you call out the proper temp on a couple videos now and I really appreciate that you took the time to look it up and shared that knowledge with us. You rock and this recipe is a winner!
I made this for my family, tonight. Everyone thought it was good but missing something. I drizzled a bit of Sambal chili sauce on top and it CAME ALIVE! The brightness and spice really elevated this. Good work, sir. Another meal to our rotation!!
That was fantastic! I think what you were looking for with regard to the noodles was "chewy." Frying them totally changed the consistency. I even messed up the sauce a little bit and it was still great. Thanks!
I made this last night for dinner. It was fantastic! I love your weeknighting series. I substituted the mushroom for chicken since my wife and kids don't like mushrooms, snow peas green beans, and bean sprouts for seaweed since safeway didn't have them. I'll be making this again.
Another winner! I happened to buy chow mein noodles yesterday so your timing was perfect. Made it for lunch for my s.o. and myself today with the veg I had in the fridge (bok choy, carrots, shiitake, onion). So good! I’m on a Brian Lagerstrom appreciation tour this week. 😂 I made your NYC style pizza last night.
Pizza was ON POINT. So good. Definitely adding it to my weekly repertoire. BF liked it better than takeout. Using the pizza steel you recommended allowed even my sh*tty electric oven (which only goes up to 525°) able to cook it properly.
I feel so happy because I’ve been working my home cooking skills for about 2 years now and this almost EXACT recipe is something I’ve been doing for over a year. You doing it is some awesome validation. EVERYONE that’s had this version of my “lo mein” loves it and you all should try this!
I've haven't seen bean sprouts at my local grocery stores in ages. This looks fire. I like the tip of undercooked veggies, will use that tip for my fajitas too.
@@BrianLagerstrom Several years ago there was an e.coli/salmonella/etc. breakout with mung bean sprouts. It seems as if all the supermarkets simply chose to stop carrying them afer that. Only recently have I seen any in the produce departments.
@@BrianLagerstrom Nah. Produce sections had them for years. Several years ago, there were a couple of bad scares with tainted bean sprouts; I can't remember if it was salmonella or something similar. Anyway, all the stores just - stopped - carrying them. But you can buy mung beans pretty cheaply lots of places (Amazon for sure) and they keep for a long time. Here's a great simple video on how to sprout them, for anyone who cares: ua-cam.com/video/ad5aK7XeJWM/v-deo.html - Obviously, if there's only a couple people in your household, 1 container makes plenty of sprouts.
I not only enjoy watching your cooking demo(??) ..but love the way you “ talk “ to your viewers….so very easy peasy way of preparing that spag-chowmein KEEP UP the fantastc demo-cooking!
So glad I found your channel. I made this last night and I will never by another ramen noodle again. Your directions were spot on for a perfectly cooked meal. The only alteration I would make next time is to decrease the ginger to maybe 8 grams but that's just our taste. This will definitely be a regular "meatless Monday" meal.
I don’t usually leave comments but I just made this. OMG this is delicious and definitely better than take out. I followed his directions almost exactly, very easy. Believe me, you will not be disappointed. Love, love, love this and definitely a keeper!
Nice Weeknighting! I love this series. Quick "hack" for the wake flavor, use a kitchen torch to burn the oil on the noodles, it tastes so close to the real thing! I picked it up watching Kenji and have never looked back.
If you can't find thin spaghetti, vermicelli works just as well. I love hacked recipes like this. They show the evolution of food, and how flexible cuisine is based on the ingredients that are available.
Wow, this looks SO good and so easy! Got your vid in my feed, been cooking lots of Asian fusion like this, I've got this stuff in my fridge now so will certainly try it, thanks!
I have made stir fries in the past. I even have a seasoned wok. I didn't have all the ingredients to make it like this recipe, but I definitely incorporated the techniques used here, and all I can say is thank you. It's definitely elevated my stir fry game and I can't wait to make this recipe exactly as you have it, Brian. Definitely have a new sub and can't wait to try more recipes. 👩🍳
I have to admit, I watch lots of your videos. I love them all and I learn so much. But my favorite part of all, in all the views, is the end, when you dance!!!
This tastes really really good. The texture does not match the takeout noodles, but I have no problem with that at tall. Thank you Brian, I just started working out and this will be a staple in my bulking diet
Hey Brian! This inspired me to spice up 2 packs of spicy indomie dry noodles in this style for dinner one night and it is phenomenal. I always had a soft spot for the noodles but it wasn't anywhere near healthy, now it still isn't the healthiest but with more veggies and protein it's at least passable when I need something to get me out of my cooking ruts. Thank you!
Just cooked this making some adjustments (I didn't have shrooms handy, so I used extra beansprouts and some cabbage) and it turned out PHENOMENAL. Second dish I cook since subscribing to the channel a few days ago. DELISH.
Always looking for a good noodle weeknight recipe! Always default to rice meal type recipes because I find it easier. But this looks easy and delicious. Excited to try!
I just improvised something of this same concept last night, even using the pictured noodles from the international grocery store. This helps clean up some of the things that could have been better But I'm amazed you can use those metal chopsticks, I think they're horribly slippy slidey
I needed a new recipe to add to my weeknight meals and you never fail to produce bangers! My family has loved every single meal i made of yours. And this one is probably one of my favorites. The crunchy peas and bean sprouts...oh my god. so good. I did chicken instead of mushrooms and its the perfect dinner. I will say, i am good with prepping but the prep for this was definitely more than 15 minutes and used lots of dishes. Its ok bc its so simple though. But getting everything ready is a lot of work!
thnx - this is good to know - may prep earlier in the day or even the night before - when cooking for one (and living on my own) lengthy prep time as well as clean up is what I usually leave for wknd rather than midweek - thnx for the heads up 🇨🇦🙏
This looks great and I would totally crush this. Of course, this is easily adapted to taste - for example, for me I'd prefer the mushrooms half raw (or half cooked) and not browned. To each their own - that's what's awesome about these types of recipes.
One tip I learned from a Chinese chef was to use salt, like fleur de sel or sea salt during the stir fry, and saving soy sauce for the table. This improved all my stir frys. I try to keep soy sauce to an absolute minimum when used as an ingredient that is included in the whole dish. The regular salt brings out the natural flavors, soy sauce adds its own flavor. So..think salt for..salt, and soy sauce for flavor, don’t get in the habit of using soy for salt..or soaking a whole dish in soy or that’s all it will taste like. Not that that’s what’s happening here, but..you could get away w a version where you don’t put soy into the sauce as hoisin and oyster sauce are usually quite salty. Putting the soy on at the table allows the dish to have the veg and fry flavors really come through, then when you add soy at the table, you get the contrast..
@@mattymattffs I didn’t mean every single time. It’s just an American thing to tend add soy sauce to stir frys as a matter of course. It’s different if it’s part of the recipe. It’s just not a good habit to add it to every stir fry..if you add salt instead, the stir fry tastes cleanly of the veg and other ingredients, then when you add soy sauce later, you get the contrast.
I made it with shrimp, rice noodles and gluten free soy sauce. Like you, I also have a gluten free wife. I've never used that much sesame oil in a recipe. I had some reservations but had faith in you. It came out really great. You're videos are informative and entertaining. Keep up the good work 👍
just made this tonight exactly per the instructions except I went with the chicken option, everything went according to plan and was delicious as hell. thanks for the recipe!
Looks super tasty! I actually just bought those alkaline noodles from Jay's on Sunday (I made a quick and easy coconut/seafood noodle dish). The hard fry on that thin spaghet makes the texture look perfect!
Woo, this uploaded while I was knee deep in IKEA. Gone on my ever growing wish list of "Bri recipes to make asap!" Can't wait til you have a book. Will definitely happen one day!
@@BrianLagerstrom anxiety! 🤣 (Too much stuff I don't have money for really ha. As a renter, trying to do what I can to make the house feel more like a home, so got a few projects going) Didn't get no meatballs though, those things are over-rated!
Hey Bri, got a craving for calzones and I figured you're the best guy to help! Any chance of a recipe or even how to tweak one of your existing set ups?
I'm going to try this. But I'm going to use Angel hair pasta. For some reason to me it taste much better then regular spaghetti. And it's even thiner then what you used. I even ask if they can substitute angel hair in my pasta dishes at Italian restaurants. Keep the recipes coming.
Have you tested adding some baking soda to the pasta water? it doesn't quite make up for the alkaline noodles but does make them more bouncing and chewy
@@BrianLagerstrom I've done it a few times but not side-by-side with normal pasta, I'd recommend trying it sometime to go along with the "low-stocked pantry" theme for this series and seeing what you think
Yep it's legit. I'm Chinese living in Europe and I use spaghetti for fried noodles all the time. In some ways they're even better in a stirfry situation because spaghetti are chewy and don't break easily. But it's more difficult to use them for soupy recipes since they don't absorb liquid as well, for those I buy dry or fresh Asian noodles.
Love the channel, great recipes, tips on technique and use of tools, without being overly fussy. That said, I would say a bit of dark soy, and Black Chinese Vinegar, goes a long way on chow mein.
You can purchase mushroom oyster sauce which has such flavor and umami I will use it interchangeably with regular oyster sauce! I can also put it into soups and pot roast and all kinds of things to increase the yumminess.
Definitely giving something like this a try (can't really have gluten much anymore so probably rice instead of noodles for this girl) soon. My bottle of mirin has been *begging* to get used up and this sounds like as good a recipe as any.
I made this last night cuz I was bored and thought this also looked pretty good. DUDE… my first bite literally made my eyes go wide and I said to myself “oh sh*t !” I was not expecting so much flavor and it tastes so close to takeout too Then I realized I had only been cooking for like 20 mins which made it even better. Awesome recipe!!!
Brian, been watching your videos for a while now. It's been great. I'm decent in the kitchen but I love all the little tips you throw in your videos. Everything from a new way to chop bell peps to plating ideas. So great man. One thing I see you use a lot is that immersion blender. I've been a bit weary about getting one and you make it look so easy. Any brand recommendations? I know you've recommended pans and knives before but I haven't seen you mention your immersion blender. Also, I've been living in South Korea for about 10 years and I do a lot of Korean dishes. Any chance you might do something Korean? If so, Kimchi Stew (kimchi chigae 김치찌개) is REALLY easy and a staple here. Or you could do something a bit fancier like dalkgalbi (닭갈비) or something? Anyways. Great work. I love your videos man. Keep it up.
Hey man. I live for your weeknighting series. A lot of foodtubers make videos that feel like a performance more than an actual meal that I can cook. I have a wife and two very little kids and I have made a handful of your weeknighting recipes after coming home from work. They are delicious AND actually doable. Keep up the great work man! Can't wait to try this one.
Very cool to hear that. Glad they're working for you!
This dude makes videos showing dishes that I want to make myself, unlike a certain other UA-cam cooking superstar (cough, cough, Josh W...) whose videos are live-action cartoons. I watch J's videos because they're fun to watch, but frankly there's no way I'm going to make his dishes the way he does them.
I so agree with you! 😊
@@castironchaos 100% agree. Babish and Weismann are food fantasy. Bri is real.
@@BrianLagerstrom I second this..... as someone that LOVES to cook, I don't always have time to spend 2 hrs in the kitchen. Ones like this are good as by the time you do your meeez (as Anthony Bourdain would say!) and get everything together, you can have this done in under an hour and that;s perfect! Please keep it up, Bri!
I'm fully obsessed with your recipes. Work full time, parent five kids and find you to be a lifesaver. Tried this gem tonight with modifications based on what I had in the house and it was another hit. Thank you for putting content into the universe!
It's so amazing that you don't worry about authenticity, or about angry commentors. You make food that YOU know tastes delicious, regardless if it is authentic or not. I trust you more than any angry commenter, that's for sure. Sure, your dishes are inspired, but you never go out of your way to say that it is authentic. Thank you.
Why are you talking about “angry commenters?” Lmfao, so random.
@@anti-ethniccleansing465 I'm willing to bet that you are too dense and dull to realize the irony of your comment.
OK. I've watched about 54 of your videos (which I stumbled on at random) and I've decided to subscribe. Great recipes, great instruction, and I like your no nonsense approach to making a video. Just enough information weaved into the recipe without boring us to tears with the complete history of how bean sprouts are grown.
I've made this twice now. The first time with the shrooms, and tonight with a pound of U12 wild caught shrimp that I quick pan fried and that I dusted with some kosher salt, fresh ground black pepper, onion powder, garlic powder, and sweet paprika. Then in the dirty skillet I made the recipe as-is and folded the shrimp back in at the end. This is brilliant and it's arguably better on day 2 cold! Nice work "Bri"!!
This looks delicious! I learned in a Kenji video to add some baking soda to the water when using spaghetti in place of Chinese noodles, as it adds to the alkalinity and makes them springier like Chinese noodles. Maybe worth trying. :)
I came here to say this. Lye water will make italian pasta better for asian recipes. (Lye water is alkaline water which can be made with BAKED baking soda)
renot BAKED? How long? Thank you…
Peter how much baking soda to water do I need to add?
Thanks for the tip, I'm definitely going to try it 😊
I was just about to write this. Works best with baked baking soda as when added to water it'll form Lye, so you'll only need a teaspoon or two of baked soda for the whole pot.
Either way you don't want to handle that pasta with your hands until you wash it in cold tap water as it'll be coated in highly alkaline solution which can cause irritation or even burns...
i really appreciate this series. its so realistic. i love watching food videos for the sake of watching, but with this series, i have every intention of actually trying my hand at it since it looks so approachable. thank you my friend!
Glad you like the series! Thanks for watching!
Such a great recipe. This has become one of my go-to meals when I have a bunch of random veg needing to be used up and no concrete plan for what to make for supper. Your method of stir-frying the noodles with the ginger and shredded carrot is what really gives it that “better than take-out” quality. Thank you!
You're a living legend my guy. Thanks again for your fresh ideas and your chef-like approach.
Weeknighting videos keep getting better and better...or, uh, staying the same super high quality. Either way, they are all great. Thanks, Bri!
Thanks Matt! Im always trying to make these better, so glad you think they have.
Hey Bri, it is the guy that commented on a video over a year ago about heating non-stick pans too hot, but I really didn't have any facts to back that up or any information on how hot was too hot. I have heard you call out the proper temp on a couple videos now and I really appreciate that you took the time to look it up and shared that knowledge with us. You rock and this recipe is a winner!
I made this for my family, tonight. Everyone thought it was good but missing something. I drizzled a bit of Sambal chili sauce on top and it CAME ALIVE! The brightness and spice really elevated this. Good work, sir. Another meal to our rotation!!
You can finish with sesame oil and add a bit of sugar or some sort of acidic component like wine/apple cider vinegar.
that slow-mo dance at the end of all your videos always, always make my day. LOL!
That was fantastic! I think what you were looking for with regard to the noodles was "chewy." Frying them totally changed the consistency. I even messed up the sauce a little bit and it was still great. Thanks!
I made this last night for dinner. It was fantastic! I love your weeknighting series. I substituted the mushroom for chicken since my wife and kids don't like mushrooms, snow peas green beans, and bean sprouts for seaweed since safeway didn't have them. I'll be making this again.
Awesome, glad you made it your own
Another winner! I happened to buy chow mein noodles yesterday so your timing was perfect. Made it for lunch for my s.o. and myself today with the veg I had in the fridge (bok choy, carrots, shiitake, onion). So good!
I’m on a Brian Lagerstrom appreciation tour this week. 😂 I made your NYC style pizza last night.
Nice! did the pizza hit?
Pizza was ON POINT. So good. Definitely adding it to my weekly repertoire. BF liked it better than takeout. Using the pizza steel you recommended allowed even my sh*tty electric oven (which only goes up to 525°) able to cook it properly.
I feel so happy because I’ve been working my home cooking skills for about 2 years now and this almost EXACT recipe is something I’ve been doing for over a year. You doing it is some awesome validation. EVERYONE that’s had this version of my “lo mein” loves it and you all should try this!
Also I call this “clean house Chinese” because I use ANY veggies I have and ANY long noodles I have. It’s doesn’t matter.
making takeout accessible with the thin spaghetti. Love it, Bri!
GO THIN BRETT
He signed Bri 😂
I've haven't seen bean sprouts at my local grocery stores in ages. This looks fire. I like the tip of undercooked veggies, will use that tip for my fajitas too.
They are kinda perishable so I think some produce managers don't mess wit them on their shelves.
@@BrianLagerstrom Several years ago there was an e.coli/salmonella/etc. breakout with mung bean sprouts. It seems as if all the supermarkets simply chose to stop carrying them afer that. Only recently have I seen any in the produce departments.
You can buy canned
@@BrianLagerstrom Nah. Produce sections had them for years. Several years ago, there were a couple of bad scares with tainted bean sprouts; I can't remember if it was salmonella or something similar. Anyway, all the stores just - stopped - carrying them. But you can buy mung beans pretty cheaply lots of places (Amazon for sure) and they keep for a long time. Here's a great simple video on how to sprout them, for anyone who cares: ua-cam.com/video/ad5aK7XeJWM/v-deo.html - Obviously, if there's only a couple people in your household, 1 container makes plenty of sprouts.
YEAH BABEEEEEY. I love it when people post their takes on noodle dishes with accessible noods!
I not only enjoy watching your cooking demo(??) ..but love the way you “ talk “ to your viewers….so very easy peasy way of preparing that spag-chowmein KEEP UP the fantastc demo-cooking!
So glad I found your channel. I made this last night and I will never by another ramen noodle again. Your directions were spot on for a perfectly cooked meal. The only alteration I would make next time is to decrease the ginger to maybe 8 grams but that's just our taste. This will definitely be a regular "meatless Monday" meal.
I don’t usually leave comments but I just made this. OMG this is delicious and definitely better than take out. I followed his directions almost exactly, very easy. Believe me, you will not be disappointed. Love, love, love this and definitely a keeper!
Nice Weeknighting! I love this series. Quick "hack" for the wake flavor, use a kitchen torch to burn the oil on the noodles, it tastes so close to the real thing! I picked it up watching Kenji and have never looked back.
Thanks for the tips!
Wow I’m so happy To be watching an actually doable recipe. Will try this!
This stir fry sauce works great with fried rice too. Just made some with left over smoked brisket pieces. Well done again Brian
If you can't find thin spaghetti, vermicelli works just as well. I love hacked recipes like this. They show the evolution of food, and how flexible cuisine is based on the ingredients that are available.
This dish was absolutely fantastic. Easy, to the point, and delicious. Thank you!
Wow, this looks SO good and so easy! Got your vid in my feed, been cooking lots of Asian fusion like this, I've got this stuff in my fridge now so will certainly try it, thanks!
So I finally made this, man SO good, so easy!
I am sooooo making this!!!! gonna try different meats in it too. Shrimp would ROCK!!! Thanks Bri, you are a ROCK STAR!
Best channel on youtube. Love your videos. I’ve taken a fond love for baking as a result of your channel. Keep it up!
I have made stir fries in the past. I even have a seasoned wok. I didn't have all the ingredients to make it like this recipe, but I definitely incorporated the techniques used here, and all I can say is thank you. It's definitely elevated my stir fry game and I can't wait to make this recipe exactly as you have it, Brian. Definitely have a new sub and can't wait to try more recipes. 👩🍳
I have to admit, I watch lots of your videos. I love them all and I learn so much. But my favorite part of all, in all the views, is the end, when you dance!!!
This tastes really really good. The texture does not match the takeout noodles, but I have no problem with that at tall. Thank you Brian, I just started working out and this will be a staple in my bulking diet
Hey Brian!
This inspired me to spice up 2 packs of spicy indomie dry noodles in this style for dinner one night and it is phenomenal. I always had a soft spot for the noodles but it wasn't anywhere near healthy, now it still isn't the healthiest but with more veggies and protein it's at least passable when I need something to get me out of my cooking ruts. Thank you!
Just cooked this making some adjustments (I didn't have shrooms handy, so I used extra beansprouts and some cabbage) and it turned out PHENOMENAL. Second dish I cook since subscribing to the channel a few days ago. DELISH.
Always looking for a good noodle weeknight recipe! Always default to rice meal type recipes because I find it easier. But this looks easy and delicious. Excited to try!
I just improvised something of this same concept last night, even using the pictured noodles from the international grocery store. This helps clean up some of the things that could have been better
But I'm amazed you can use those metal chopsticks, I think they're horribly slippy slidey
This is an awesome recipe dude, really appreciate the work to make it more accessible to the home cook.
Thanks Cara, I hope you make it
@@BrianLagerstrom I've made it twice now, it was really good!!
Loved watching you chop those bell peppers. Very satisfying.
This looks great and the regular spaghetti noodles instead of the Chinese noodles, genius. Keep weeknight coming!
I needed a new recipe to add to my weeknight meals and you never fail to produce bangers! My family has loved every single meal i made of yours. And this one is probably one of my favorites. The crunchy peas and bean sprouts...oh my god. so good. I did chicken instead of mushrooms and its the perfect dinner. I will say, i am good with prepping but the prep for this was definitely more than 15 minutes and used lots of dishes. Its ok bc its so simple though. But getting everything ready is a lot of work!
thnx - this is good to know - may prep earlier in the day or even the night before - when cooking for one (and living on my own) lengthy prep time as well as clean up is what I usually leave for wknd rather than midweek - thnx for the heads up 🇨🇦🙏
Another must try recipe.
Ive got that 14"er and can say I am very impressed with your toss toss toss with it. I dont have the wrist strength for it
Me too! Love this pan but I need two hands to lift it 🤪
Thanks for the great video! Can't wait to try it out. Also very excited to explore your channel. Thanks for being you!
I just made this for supper and it was a huge hit! Thank you. Now if I could only be as tidy as you in the kitchen!
Bri!! We love your content and recipes. Wife would like to know why you don’t toast sesame seeds first.
Made this for dinner tonight and it was a big hit! Keep videos like this coming. We love them.
This is the first recepe i made from you and how i found your chanel ! Love it ! Tx
you are my favourite UA-cam chef/cook, an inspiration. keep it up
Wow thanks SEEDRANK!!!!
Awesome recipe. Just made it with random veggies from my fridge and it came out great. Thanks Brian!
Amazing! Thanks for trying
Made this tonight. It was really good. Much lighter than expected for what is basically a pasta dish.
WE LIVE FOR PAPAS WEEKNIGHT MEALS. Whats wild is I grabbed ingredients to make stir-fry this week for dinner a day, so perfect timing with your video
Awesome I hope you give it a try, fry those noodles hard RAM!
You got your channels confused. It’s Joshua Weissman that obnoxiously refers to himself as “papa.”
This looks great and I would totally crush this. Of course, this is easily adapted to taste - for example, for me I'd prefer the mushrooms half raw (or half cooked) and not browned. To each their own - that's what's awesome about these types of recipes.
Thanks Brad, yes lots of room for interpretation here! I hope you try it.
One tip I learned from a Chinese chef was to use salt, like fleur de sel or sea salt during the stir fry, and saving soy sauce for the table. This improved all my stir frys. I try to keep soy sauce to an absolute minimum when used as an ingredient that is included in the whole dish. The regular salt brings out the natural flavors, soy sauce adds its own flavor. So..think salt for..salt, and soy sauce for flavor, don’t get in the habit of using soy for salt..or soaking a whole dish in soy or that’s all it will taste like. Not that that’s what’s happening here, but..you could get away w a version where you don’t put soy into the sauce as hoisin and oyster sauce are usually quite salty. Putting the soy on at the table allows the dish to have the veg and fry flavors really come through, then when you add soy at the table, you get the contrast..
Awesome thanks for the tip
That's interesting. My gf is Chinese and they certainly use soy within the fish while cooking, not just after
@@mattymattffs I didn’t mean every single time. It’s just an American thing to tend add soy sauce to stir frys as a matter of course. It’s different if it’s part of the recipe. It’s just not a good habit to add it to every stir fry..if you add salt instead, the stir fry tastes cleanly of the veg and other ingredients, then when you add soy sauce later, you get the contrast.
Amazing as always and a stir fry is so versatile and a good way to get lots of vegs.
A website update! Yes please. Well thanks for one of this week’s dinner. Love the inclusion of mirin to the Stir Fry sauce. Spaget.
I've been craving Panda Express lately so this came out at the perfect time!
🤙🏻🤙🏻🤙🏻
I made it with shrimp, rice noodles and gluten free soy sauce. Like you, I also have a gluten free wife.
I've never used that much sesame oil in a recipe. I had some reservations but had faith in you. It came out really great.
You're videos are informative and entertaining.
Keep up the good work 👍
just made this tonight exactly per the instructions except I went with the chicken option, everything went according to plan and was delicious as hell. thanks for the recipe!
Nice, glad you liked it!
@@BrianLagerstrom yeah dude! unrelated: would you recommend I keep buying non sticks, or switch to carbon steel?
Wow, now I can finally cook a stir fry without a wok. Thank you for the temperature in celcius btw!
Looks super tasty! I actually just bought those alkaline noodles from Jay's on Sunday (I made a quick and easy coconut/seafood noodle dish). The hard fry on that thin spaghet makes the texture look perfect!
Woo, this uploaded while I was knee deep in IKEA. Gone on my ever growing wish list of "Bri recipes to make asap!"
Can't wait til you have a book. Will definitely happen one day!
What'd you get at ikea?
@@BrianLagerstrom anxiety! 🤣
(Too much stuff I don't have money for really ha. As a renter, trying to do what I can to make the house feel more like a home, so got a few projects going)
Didn't get no meatballs though, those things are over-rated!
Your videos and your recipes are top notch. Thank you!
Another GOATED Weeknighting Recipe, I'mma have this for Dinner tomorrow.
Not nearly enough weeknight meal videos on the cooking side of youtube. Thank you for helping fill this void.
This.
Is.
On.
Point!
Great job!
I can’t get enough of your videos. Thank youuuuuuu
Nice. I use angel hair pasta if I can't get vermicelli noodles. Saving this for next time. Thanks Brian!
Bri is the best!! Love your show My Friend!
thanks so much!
That looks phenomenal. I'm definitely putting some Mirin and Oyster sauce on my grocery list.
Hey Bri, got a craving for calzones and I figured you're the best guy to help! Any chance of a recipe or even how to tweak one of your existing set ups?
This is going on my meal plan,thanks Brian you are making my life so great👍🏽🍜
haha Thanks for being here Tanya!
I'm going to try this. But I'm going to use Angel hair pasta. For some reason to me it taste much better then regular spaghetti. And it's even thiner then what you used. I even ask if they can substitute angel hair in my pasta dishes at Italian restaurants. Keep the recipes coming.
Time to get my wok out! I can’t wait to make this! Definitely going to add the bean sprouts…I love those! Thanks Chef Brian!
Thanks for watching Sara!
Have you tested adding some baking soda to the pasta water? it doesn't quite make up for the alkaline noodles but does make them more bouncing and chewy
I had someone ask me about it but I haven't, I would be surprised if it made a huge diff. Have you done it?
@@BrianLagerstrom I've done it a few times but not side-by-side with normal pasta, I'd recommend trying it sometime to go along with the "low-stocked pantry" theme for this series and seeing what you think
I want that shredding tool so I can make this. It looks sooo goood!!!
🌺❤️🌺
YESSSSS thank you for this!
Is there any chance you might do Eggs Benedict or at least hollandaise at some point?
Yep it's legit. I'm Chinese living in Europe and I use spaghetti for fried noodles all the time. In some ways they're even better in a stirfry situation because spaghetti are chewy and don't break easily. But it's more difficult to use them for soupy recipes since they don't absorb liquid as well, for those I buy dry or fresh Asian noodles.
Love the channel, great recipes, tips on technique and use of tools, without being overly fussy. That said, I would say a bit of dark soy, and Black Chinese Vinegar, goes a long way on chow mein.
I make this often, thanks Bri. Just ordered a JULIENNE PEELER. A kitchen tool I don't have that works cool. _dorky thumbs up smile_
You can purchase mushroom oyster sauce which has such flavor and umami I will use it interchangeably with regular oyster sauce! I can also put it into soups and pot roast and all kinds of things to increase the yumminess.
Good to know thanks Elizabeth
I've made this twice now. Great way to clean out the fridge.
I just made this with chickpea spaghetti and it was surprisingly great!
I do it in one go with wok. Slice some pork in will make huge difference.
Brian, thank you for all that you do. I love your videos. May I ask why you aren't using a Wok?
Wow I cannot wait to try this!! Thank you 🙏🏻
Couple weeks ago I watched every Ramen video on UA-cam and I'm like yeah I'll just use spaghetti and now here you go doing it! 👍
NICE! TBH I make "DIY ramen" at home and use the noodles from the package a lot.
It looks like a great recipe, and I look forward to trying it soon!
Thanks BRET!
Definitely giving something like this a try (can't really have gluten much anymore so probably rice instead of noodles for this girl) soon. My bottle of mirin has been *begging* to get used up and this sounds like as good a recipe as any.
I made this last night cuz I was bored and thought this also looked pretty good. DUDE… my first bite literally made my eyes go wide and I said to myself “oh sh*t !” I was not expecting so much flavor and it tastes so close to takeout too
Then I realized I had only been cooking for like 20 mins which made it even better. Awesome recipe!!!
Excellent recipe. Definitely going to give it a go.
Looks so good😭 always get notifications for ur videos when I’m hungry
“Let’s eat this thinggggg “ my favorite part
Our weeknight knight! ❤️
Love it and will be trying it this week! Can't wait for that Philly roast pork and broccoli rabe video :)
Yeah Ill def be making that one soon!
New viewer. Great balance of recipe, technique and fun. Will be making this one.
This looks great and I love all the veggies, excited to try!
Gotta have the veggies on the weeknights, thanks for watching.
Shout out to Jay's on Grand Ave. 😊 I agree on the onion tops, I like bean sprouts in my stir fry and water chestnuts too.
Woow😍🤩, absolutely looks delicious n amazing too😋, thanks for the great sharing, I'm sure many will try to follow this simple noodles cooking🤝👍👍!
Brian, been watching your videos for a while now. It's been great. I'm decent in the kitchen but I love all the little tips you throw in your videos. Everything from a new way to chop bell peps to plating ideas. So great man.
One thing I see you use a lot is that immersion blender. I've been a bit weary about getting one and you make it look so easy. Any brand recommendations? I know you've recommended pans and knives before but I haven't seen you mention your immersion blender.
Also, I've been living in South Korea for about 10 years and I do a lot of Korean dishes. Any chance you might do something Korean? If so, Kimchi Stew (kimchi chigae 김치찌개) is REALLY easy and a staple here. Or you could do something a bit fancier like dalkgalbi (닭갈비) or something?
Anyways. Great work. I love your videos man. Keep it up.
I think I like cuisinart. There should be a link in description to one I like in vids where I use it. I have had mine for over a decade. CHEERS