Chow Mein: Unforgettable Chinese Style Stir Fried Noodles
Вставка
- Опубліковано 24 бер 2023
- Chow Mein, or Chinese Fried Noodles, is a noodle stir fry classic in Chinese cooking. The hardest part is finding the right noodles - but in this video, we are answering this question. The ultimate solution: Making Chinese noodles from scratch.
Chow Mein typically consists of wheat-based noodles that are stir-fried with a variety of ingredients, such as vegetables, meats, aromatics and seasoning. Chow Mein can be enjoyed as a main course or as a side dish.
📘 My Cook Book KITCHEN PASSPORT
bit.ly/kitchenpassport
🍜 Chow Mein Egg Noodles
400g all purpose flour
1 tsp salt (8g)
3 large eggs (~180g)
3 tsp water (15g)
3 drops yellow food coloring (optional)
🍜 Chow Mein Sauce
1 Tbsp light soy sauce
1 Tbsp dark soy sauce
1 Tbsp oyster sauce
1 Tbsp sugar
1/2 Tbsp maggi
1/2 tsp sesame oil
small pinch white pepper
salt to taste
🍜 For Cooking Chow Mein
2 Tbsp lard or oil
onion, sliced
scallion whites
mushrooms
carrot, julienned
cabbage, julienned
mung bean sprouts
bamboo shoots, julienned, canned
scallion greens - Навчання та стиль
Your last three videos have been my favorites in about a year! These are the types of recipes I actually use (the hour long candy-factory ones are more entertaining than useful). Your behind the scenes comment about the mushroom pictures finally made me want to buy tour cookbook. Keep it up!
My wife is from The Philippines, and makes fried noodles with pork belly, mushrooms, and onions. If I'm making them, I tend to go with kimchi, onions, fermented black beans, and a little bit of ground meat (whichever one I can get cheapest at the moment).
I like to start with the noodles in a really hot pan to and fry them until they start getting brown and black spots on them. Then add the veg and let it wilt and char along with the noodles. Then add the sauce (not much) and toss to coat. By the time it's evenly distributed, it should have steamed off and started to caramelize onto the noodles and vegetables, leaving a dry and smoky finished dish.
This is the way.
I approve this message
Chow mein is much delicious with crunchy noodles
I usually use garlic, candlenut, kecap manis (Indonesian sweet soy sauce), oyster sauce, kucai (garlic chives), taoge (mung bean sprout), lap cheong (chinese sausage) dried shrimp, bakso ikan (fish ball), and egg
made chow mein myself for the first time a couple months ago, imo it was on par with something I would find at an asian fast-food in my country, which i was satisfied with for a first-time dish, so I ended up eating like half a wok 😅.
Its not chow mein, but Shanghai scallion oil noodles with mung and soy bean sprouts! Its super simple, quick, and delicious!
luckily my local chinese market has them, but I actually prefer to use korean knife cut noodles for stir fry noodles
My favourite chow mein I'd get at Hons in Vancouver always had some crispy noodles left in it, created an amazing heterogeneous texture
It's funny to me how much "chow mein" differs (at least the Americanized version here in the states). I grew up in CA, and to us chow mein was thick-ish noodles stir fried...but not until crispy (what we'd call "hong kong chow mein"). In other parts of the country, they call that "lo mein". After driving around the US for a year trying food all over the place...it's totally different on the east coast. *All* the chinese food is. And here in New Orleans, it's different from everywhere else as well. Just had no idea how much regional variation there is in the US for americanized chinese food. It's almost as regional as pizza🤷♂
I just love watching whatever you make!
this looks so good!
Andong, marvellous video (per usual). the two delights for me was the lovely Chinese pronounciation of the dish....And you dancing on the noodles It made me very happy. I used to go to a dirt cheap Chinese Noodle Restaurant in NYC's Chinatown, in the 1970s, recommended by the Wonderful Myra Waldo (Schwartz) 1916-2004. I have several of her cookboods and used her NYC restaruant guides for a couple of decades. Hugs from Oaxaca Mexico JIM
Thank you a lot for your video, always nice to learn something new in terms of cooking. I once tried noodles in saint-petersburg cafe with empty pea pods, very crunchy and tastes good.
Delicious 😋
For me a stir-fry must have is an egg and a bunch of crushed peanuts. Two opposite textures make everything better!)
Crushed peanuts are awesome!! Egg sounds good too. For fried noodles I'd make a thin omlette, roll it up and slice it thinly. Should go well with noodles that way
I love having vegetable lo mein with another meat dish - lots of wonderful veggies and noodles are a great accompaniment to a meat dish.
I like the new thumbnail style. it's simplistic
Possibly the best noodle dish!!!!!
wow, i didn't think you were even gonna make your own noodles! love your vids, huge thumbs up as always. #302... i don't think i will make my own noodles, but here in St Georg section of Hamburg we do have a nearby Asian supermarket and a hypermarket w/substantial int'l selection as welll... defo gonna make this soon, will fry some firm tofu in the oil before i stirfry everything else 🙂 since i lived 8 1/2 yrs on a tropic island in sw Thailand, my culinary excursions are definitely more towards Thai, (although i cook quite internationally and multiculturally) but there was extensive Chinese influences there as well
Mmm yummers
I really like the new style for the thumbnails!
I want fried noodles now! At 8am.
That looks amazing and why am I not surprised Grace would do that XD
Damn, I was trying to do low-carb this weekend and now I want noodles. Great video!
Well at least egg noodles are about 15g protein per serving 😅
u can make fried noodles with Shirataki noodles.
I like your channel because I know the ingredients you use can be found in most german supermarkets
Please don't crucify me as a heathen. But I just use dried pasta (namely spaghetti) as my noodles in a stir fry like this. It totally works for me, noodles have the great al dente texture and it tastes amazing, makes the dish vegan and comes together in 15 minutes. Perfekt weeknight meal.
To be honest, I'm not fussy about my fried noodles, and if I'm going for this route with veggies and stuffs, I'd add some meatballs or shrimp.
However, in my lifetime cooking fried noodles, the Chow Mein recipe from Steph and Chris of Chinese Cooking Demystified is on top of my list. Simple sauce, noodles, onion and jiu cai. Helps me to learn the basic of fried noodles. Thankfully fried noodles are something we can get creative with, so no wrong ways to make one.
Except perhaps adding ice cream or strawberry, that would be atrocious.
Team veggie here too and love the effort on the mandarin pronunciation
I love the new thumbnails!
Wooooooow! What a great video. Ultra lecker!
4:34 he said shredded onions instead of carrots 😂
my go to adings to fried noodle and fried rice are,green onions ,beansprouds ,egg,chinese sausage crispy pork belly
In Mauritius it is one of our favorite dish ! It is called 'mine frite'
Nice thumbnail, made me hungry instantlly. ^_^
I like, from more to less: thinly-sliced cabbage, chinese broccoli, yellow onion, pork, garlic chives.
if you have a vaccum sealer you can just use that and rest the dough for 30 mins instead of stepping on it to knead, works with pasta and ramen noodles
Your Pyrex cup is adorable! I've never seen one smaller than 1C (American).
When I'm tired,I pull out bbq/roast pork from my freezer and add it in 🤗
in the netherlands a lot of creole people use spageti for chow mien/bami
you know, i hate cooking, i try to avoid it at all costs and i cook 5 dishes on repeat because i'm lazy AF, however i love watching your videos for some reason :D you make it appealing, entertaining and the food looks great :D
4:30 Nice "shredded onions" there 🥕😜
The thumbnail is incredible..
Hello. I will be watching this. Good day 👍
Thank you for watching, good day
Great Video!
Where is your Wok from?
I Must add 'sambal' (chili paste) or chili sauce for the spicy taste.
As a chow-mein enthusiast , I must say my dude Andong is going to need some new socks soon.
变坨主要是因为淀粉过量析出使得面条粘连在一起，防止面条变成一坨，个人的一些小经验也在这里分享一下：
1. 面条结构：不要选过于细的面条或者扁面条。否则过大相对表面积会加速淀粉析出导致变坨。
2. 面条材料：其实普通面条就行，但选择意面可以很大程度上降低难度、提升操作空间。自己和面的话，就选择淀粉含量低的面粉。
3. 烹饪过程：炒面之前先煮面，但只煮到七分熟（意面除外，意面使劲煮到十分甚至九分熟都没事）；炒制过程中千万不要加水，如果太干涩就利用加入含水调料（例如酱油、醋）之后的短暂窗口期翻动面条进行润滑，当然也可使用（食用）油进行润滑，个人不太喜欢额外加油，不然炒出来的面条容易吸引美军。
4. 烹饪工具：炒面过程中最好不要用饭铲等有锐利边缘的工具，最好使用颠勺手法，不熟练的话就用筷子翻动。
----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
The main reason the noodles stick together is due to the excessive precipitation of starch to prevent the noodles from becoming separate. Some personal experiences are also shared here:
1. Noodle structure: Do not choose thin noodles or flat noodles. Otherwise, a large relative surface area will accelerate starch precipitation and cause a sticky.
2. Noodle material: In fact, ordinary noodles are fine, but choosing pasta can greatly reduce the difficulty and improve the operating space. If you are making your own dough, choose flour with a low starch content.
3. Cooking process: Boil the noodles before frying them, but only until they are half-cooked (except for pasta, you don't have to worry about the over-boil issue with pasta); don’t add water during the frying process, if it’s too dry, use the short window period after adding water-containing seasonings (such as soy sauce, vinegar) to turn the noodles for lubrication. Of course, you can also use (edible) oil for lubrication. Personally, I don’t like extra oil, otherwise, the fried noodles will easily attract the US military.
4. Cooking tools: It is best not to use tools with sharp edges such as a spatula during the frying process. It is best to use the tossing technique. If you are not skilled, use chopsticks to flip.
Can I make a recommendation? Try STEAMING the fresh noodles - it takes longer but you end up with perfect noodles for stir frying and they stay much more dry. Then when you fry them they get a bit crispy !
Also try pouring the sauce on the sides of the wok, not directly on the noodles - it allows it to caramelize slightly
I usually substitute the noodle with angel hair or spaghetti. They're easier to find and I like them more than the traditional chinese noodle.
love making stir fried noodles but sadly they are pretty expensive so i very rarely make them, i usually just go with veggies but sometimes add some chicken
Pretty expensive noodles? That's baloney! They are the cheapest.
@@InTeCredo they are where i live, bc anything that's imported has 2-3x the price. normal pasta is like 90 cents for 500g while asian noodles are 2-4 euros for like 150-200g
笑死還沒證據，倉庫一堆那一袋說他的就好反正…
youtubeeem.com/1G8nIBV63kj
这是纪录片。真实事件…广东陆丰发生的事，警察想进入村子里收集情报。就得抱着必死信念进入。
Which brand / model of food processor are you using?
do jjajang next :>
Curious to see how this compares to the Chinese-Indian style chow mein that I've had a number of times
What can I replace egg with? (Vegetarian/vegan options please)
4:10 Andong is from Saarland confirmed xD
Ahh 😯 the return of the foot 🦶 noodle with a vengeance haha 😂
my base sauce for stir fried is Light soy sauce, Oyster sauce, Sugar,Vinegar in ratio 1:1:0.5 sugar and a little bit of MSG .
you need to add sauce little around pan, stir it and repeat till it met your preferred taste.
why add sauce by little not pour it all? you want stir fired noodle not boiled noodle in sauce and that why you get soggy stir fried noodle .
Vegetables and sesame oil. :)
Shout out to producer grace!
Ilike shredded pork
Where can i buy these shredded orange onions that look suspiciously like carrots @4:30 :P
who else knows about scrambling eggs in a deli container? 😂😂😂😂 in my house thats how we made the classic dish, "scrambled eggs without moms help"
I like to fry my noodles until they are crunchy and then keep them hot in the oven until I cook the rest
Hi. :)
I don't think those are mung bean sprouts. I think those are soy bean sprouts. Mung bean sprouts don't have the crunchy bean.
These thumbnails are awesome! Only downside is we don't see Andong's beautiful face. But very nice and clickable.
Are these the same as lo mein?
I was thinking the same thing. I'm in the USA, though. Maybe it's called chow mein there?
I know this is outside your typical purview, but would you do a follow up with a vegan version (substitute something for the eggs and use vegan oyster sauce seems like it would do it) and make a comparison? I've had a hard time finding something to use as a replacement for eggs in many recipes and I can no longer taste the real thing to make a fair comparison. Either way, great video and thanks for the content!
As for a pasta dough I go the route of 1/3 all purpose, 1/3 semola, 1/3 water plus salt. This makes for a perfect dough and is easily equivalent to egg dough. I have not used it on the drier side, as shown in andongs video, though.
oyster sauce isnt made with real oysters.
dont overcomplicate things lol. its just fried noodles.
any kind of noodles work.
even spagetthi noodles.
Fried noodles and fried rice must have scallions and mushrooms. Anything else is a bonus but not a must in my opinion.
Team Veggie!
What bugs me a bit is that this dish is called fried noodles, but the noodles are barely fried, merely tossed in sauce and vegetables juices. In Japanese Cooking UA-cam sphere, there is some trend that people fry the noodles in advance to give them some maillard reaction. Then set by side, to fry the veggies. In the end they get combined with the veggies again in the fry pan.
I think the problem with making chow mein at home is less so that the noodles stick to each other but more so that they stick to the pan really bad.
I miss the old longer style of video. These videos are so dime a dozen.
They’re in the works, no worries. Ramping production back up after my book break!
I actually like the variety of some short, some long. Sometimes I don’t want to watch a 20 minute vid, the 6 minute ones are great especially in the a.m.
Half the appeal of cooking videos is learning about food science or culinary history in my opinion.
So, what's different between chow mein and lo mein?
Those thick cut noodles remind me of the noodles my late mom would use to fry up something we call Hokkien Mee. Arguably the techniques involved doesn't really qualify it as a fried noodles so much so as braised noodles. ua-cam.com/video/A17fn-r6VUw/v-deo.html this is just an example. Its notoriously oily and black, very heavy so usually we have it for lunch and early dinner.
So, does Germany sell those weird ultra processed American bleached eggs too?
Did you say oignons instead of carrot ? 4:32
Uncle Roger should give this a Wangjangle.
It took her half an hour for trimming each spout?
These thumbnails are sick
So he was okay with using maggi here but not in the banh mi video?
Most of the time those quick cook noodles are precooked and then Air dried or fried
The ones i mentioned are not fried, but air dried would explain things!
Team veggie, using lard. Hmmm
veggie, maggi? its that right?
It's Ramadan bro
is the recipe for noodles really just spagetti?
Very different flour, but yes it‘s pretty basic egg noodles!
Everything was fine until msg. You should not use MSG
32 views and 16 likes 🥶
If you don't have maggi, just use fish sauce like a normal person....
Really 1/2 TBSP Maggi? Not 1/2 tsp?
dont be scared. msg is good. ask uncle roger.
I mean you do you but I could basically take shots of it
Use a board to step on! A Swedish master of ramen does it, and he makes really good ramen...
Hmmm... "Maggie" you say. Isn't that part of Nestlé? The company that thinks water is not a human right? There must be a better way than feeding that company money... Please! I'll use anything but that.
Everything is owned by one reprehensible mega-corp or another.
veggie eating oyster sauce ? lol!
so you are making videos again? what happened with the last year? please explain.
why maggi when u have soy ? i dont get it,
This video is too short
Looks, would love your recipe to be a bit more heretical though
Just use spaghetti, so what.
I love your videos. You are amusing, you are informative and you make good videos! but here, I have a mission. I want to ask presenters NOT to take photos of them selves with their mouths open! Just stop! we dont want to see you tonsils, we dont want to see your teeth. Smile by all means but dont give it the gob-open. We don't need it.
Nice dish maybe but disliked because you're using your foot to make a doe.
I didn't have time to watch the video yet but followed along the journey on insta. I am 100% sure this will be great! Leaving this comment for support