Thanks Nigel..When ordering a Chinese I always ask for the thin noodles..They are more popular than the thick No 2..Very rarely costumers ask for thick
Thank you David..The proper way is to use vermicelli but most takeaways i know all use the Lucky boat..I do prefer the vermicelli but the Lucky boat is a great alternative. Cheers David..
Every takeaway will have their own recipe that they use..I've worked in many over the years and they all make it different,My favourite is i would probably say is based on this version..It's worth a try but it will be different from the one your familiar with so fingers crossed, cheers pal.
Must try it this way. Main difference to me is the use of fresh "chow mein," aka "Hong Kong" noodles, instead of dried rice stick, or rice vermicelli. Rice stick is prepped by soaking beforehand in hot water and is fragile when vigorously stir-fried in the wok. It can break into shreds as you stir it around. This seems to solve that problem.
Made this as last minute Sunday dinner. Pretty sure my local puts star anise in too. I think this could be a winner for a midweek stir-fry. I only had udon, but gonna investigate the lucky boat ones. Nice work mate :)
That's great Steven i'm pleased about that..There are so many versions of this dish Steven no two takeaways make it the same way..A lot of takeaways also will use curry oil and a touch of curry sauce,possibly that's were your getting the star anise taste from Steven.Cheers pal..
I've had a whole piece of star anise in there too, I used to live on Ormeau in Belfast, big Chinese supermarket and cracking Chinese food.. Your 100% right it varies in recipe, where I live now its much more Indian curry powder and less chili heat.
I've had it from a few different Chinese and some ar hotter than others..It's my favourite dish. Experiment with the star anise next time and see how it turns out..It's always hard to replicate any Chinese dish because they all use different ingredients.Normaly once I taste a dish It's then easy to replicate..I've now worked in four takeaways and they all make it different..some will make it with the Jimmy's sauce or curry sauce and the traditional way is curry powder'all good I have to say
Have a look at this video David when you get a chance..I have a small blog in the description explaining more on the subject thanks..ua-cam.com/video/K2nfwXDQLqU/v-deo.html
You can’t buy them Charles well not that one, my mates a welder and built it from scratch, This is a link to my full set up Charles ua-cam.com/video/Bc_mTjf6wx8/v-deo.html
That’s all you need Charles, it’s a simple enough job for any welder to put something like that together, basically it’s just a frame with a burner on top, just show him my video and he’ll have it up and running for you in no time, cheers Charles
I always use a Malaysian curry powder brand name R.M.D Famous..Only available in 10kg tubs unfortunately..This the link tradewindsorientalshop.co.uk/products/r-m-d-famous-malaysian-curry-powder-10kg
Yeah you can use that if you want Paul it's still a decent Malaysian curry powder.Takeawys very rarely use Eastern star ,most of the takeaways i work in and i've worked in many for well over a decade now use RMD famous Malaysian curry powder or Gold leaf which is another great brand.They all swear by them.Estern star is also great and available in affordable bags unlike the rest.I had to bite the bullet and bought a large 9 killo tub of RMD which i think will last me a lifetime now ,Cheers Paul.
Superb chow mein there Alex, I’m mightily impressed. Can I ask where you purchase your lucky boat noodles from as my local Asian supermarkets don’t stock them?
Thanks for the compliment Laurence much appreciated ..It's unusual they don't sell them..They normally come in large catering boxes and sold that way..In my local Asian store in Glasgow they split them into affordable bags..In your own store they may have them in catering size boxes but you would need to ask...About £17 a box..or you can buy them online..Hopefully that helps a bit ..Lucky boat noodles N0 1..www.tradewindsorientalshop.co.uk/cgi-bin/sh000001.pl?REFPAGE=https%3A%2F%2Fwww.tradewindsorientalshop.co.uk%2Fcgi-bin%2Fss000001.pl%3Fpage%3Dsearch%26SS%3DLucky%20boat%26search.x%3D13%26search.y%3D9%26PR%3D-1%26TB%3DA&WD=boat%20lucky&PN=Lucky-Boat-No.1-Noodles.html%23aFD01_2d067&fbclid=IwAR09fF1UeAOQVODTVSyxglpRVhngGBfERkXgix1-hwylXD5p8zpHge23OtA#aFD01_2d067
Rather than me trying to explain it all to you Jeanette best to google it..There are loads of info on it..I've been using it now for over the last 50 years..As i said just google the question you asked me..Thanks pal..
Thanks boogles hopefully I'll get a bit better with the voice overs..Feels kinda strange when you haven't done it before..It would be easier in my broad Glaswegian accent but no one would understand me lol
That looks like the perfect UK Chinese restaurant Chow mein. absolutely love the #1 Lucky boat thin noodles.
Thanks Nigel..When ordering a Chinese I always ask for the thin noodles..They are more popular than the thick No 2..Very rarely costumers ask for thick
@@ukchinesetakeawayrecipesbyalex You are British and you work in a chinese restaurant / take away?
Superb Alex, can't get this standard at any of my local takeaways, this is in a different league, Restaurant Quality. Well Done.
Thanks Mogouk
The channel is looking and sounding very slick and professional and top notch food what more could we want Alex 👍
Thanks for the encouraging comment Steven,apreciate that..
The best recipe I’ve seen on UA-cam. I have only had mine with rice vermicelli but I do like the lucky boat noodles with regular chow mein.
Thank you David..The proper way is to use vermicelli but most takeaways i know all use the Lucky boat..I do prefer the vermicelli but the Lucky boat is a great alternative. Cheers David..
Exceeding restaurant quality. Amazing!
Thanks ISYT I try me best..
Alex, always enjoy your videos. And the new format especially the Scottish accent.
Awe thanks for that James,cheers
That looks absolutely delicious.
Aw thanks Ben..
@@ukchinesetakeawayrecipesbyalex no thank you.
Nice one. I like this one a lot. Cheers .
Thanks pal..
There are few better sounds than the sizzle when you first threw the veg in the wok. Looks delicious Alex.
Thanks again Hrundi
Awesome! You know your getting the best ingredients and experience if you're at the Wok👍
Always best to watch it straight from the horses mouth so to speak..It's how I learned watching the pros in a proper kitchen
Another great dish Alex x👍🏴
Thank you 😋Frances xx
best Singapore chow mein recipe I've tried 👏👏
That's great Ryan pleased to hear that thanks
Amazing Alex, looks stunning.
Great job mate.
Thanks again Graham
Hi Alex I love all your videos keep up the good work 🤤
Thanks Sieber...
Looks so good mate I will give that a bash with your paste well done mate
Thanks for that chef
There’s this Chinese place near me that closed due to covid and iv been missing their Singapore Chow Mein so I’m gonna try to make my own .
Every takeaway will have their own recipe that they use..I've worked in many over the years and they all make it different,My favourite is i would probably say is based on this version..It's worth a try but it will be different from the one your familiar with so fingers crossed, cheers pal.
Must try it this way. Main difference to me is the use of fresh "chow mein," aka "Hong Kong" noodles, instead of dried rice stick, or rice vermicelli. Rice stick is prepped by soaking beforehand in hot water and is fragile when vigorously stir-fried in the wok. It can break into shreds as you stir it around. This seems to solve that problem.
Thanks mate..This just a typical UK takeaway style using dried noodles cheers pal..
Brilliant - keep them coming
Thanks pal...
Another winner for dinner Alex. Thanks Tommy
Thanks again Tommy
where was the after burner stove supplied from cant get the heat on normal cooker
I have a tutorial on this Mathew and a small blog in the description..It might help a bit..ua-cam.com/video/xwItDXpRWTc/v-deo.html
Made this as last minute Sunday dinner.
Pretty sure my local puts star anise in too.
I think this could be a winner for a midweek stir-fry. I only had udon, but gonna investigate the lucky boat ones.
Nice work mate :)
That's great Steven i'm pleased about that..There are so many versions of this dish Steven no two takeaways make it the same way..A lot of takeaways also will use curry oil and a touch of curry sauce,possibly that's were your getting the star anise taste from Steven.Cheers pal..
I've had a whole piece of star anise in there too, I used to live on Ormeau in Belfast, big Chinese supermarket and cracking Chinese food.. Your 100% right it varies in recipe, where I live now its much more Indian curry powder and less chili heat.
I've had it from a few different Chinese and some ar hotter than others..It's my favourite dish. Experiment with the star anise next time and see how it turns out..It's always hard to replicate any Chinese dish because they all use different ingredients.Normaly once I taste a dish It's then easy to replicate..I've now worked in four takeaways and they all make it different..some will make it with the Jimmy's sauce or curry sauce and the traditional way is curry powder'all good I have to say
Keep up the good work. Really good channel BTW!
What is takeaway oil?
Have a look at this video David when you get a chance..I have a small blog in the description explaining more on the subject thanks..ua-cam.com/video/K2nfwXDQLqU/v-deo.html
Thank you so much, will be making some.
Alex where did you get your burner
This is a link to my set up David also there's more info in the description..Cheers pal..ua-cam.com/video/Bc_mTjf6wx8/v-deo.html
Where can I get that wok burner from please
You can’t buy them Charles well not that one, my mates a welder and built it from scratch, This is a link to my full set up Charles ua-cam.com/video/Bc_mTjf6wx8/v-deo.html
Thank you for the information I know a welder that will be able to do this
That’s all you need Charles, it’s a simple enough job for any welder to put something like that together, basically it’s just a frame with a burner on top, just show him my video and he’ll have it up and running for you in no time, cheers Charles
@@ukchinesetakeawayrecipesbyalex I'm on the case thanks and I will post you my finished job
That’s fantastic Charles, looking forward to it 👍
what brand of curry powder do you use?
I always use a Malaysian curry powder brand name R.M.D Famous..Only available in 10kg tubs unfortunately..This the link tradewindsorientalshop.co.uk/products/r-m-d-famous-malaysian-curry-powder-10kg
Use Eastern star curry powder
Yeah you can use that if you want Paul it's still a decent Malaysian curry powder.Takeawys very rarely use Eastern star ,most of the takeaways i work in and i've worked in many for well over a decade now use RMD famous Malaysian curry powder or Gold leaf which is another great brand.They all swear by them.Estern star is also great and available in affordable bags unlike the rest.I had to bite the bullet and bought a large 9 killo tub of RMD which i think will last me a lifetime now ,Cheers Paul.
Superb chow mein there Alex, I’m mightily impressed. Can I ask where you purchase your lucky boat noodles from as my local Asian supermarkets don’t stock them?
Thanks for the compliment Laurence much appreciated ..It's unusual they don't sell them..They normally come in large catering boxes and sold that way..In my local Asian store in Glasgow they split them into affordable bags..In your own store they may have them in catering size boxes but you would need to ask...About £17 a box..or you can buy them online..Hopefully that helps a bit ..Lucky boat noodles N0 1..www.tradewindsorientalshop.co.uk/cgi-bin/sh000001.pl?REFPAGE=https%3A%2F%2Fwww.tradewindsorientalshop.co.uk%2Fcgi-bin%2Fss000001.pl%3Fpage%3Dsearch%26SS%3DLucky%20boat%26search.x%3D13%26search.y%3D9%26PR%3D-1%26TB%3DA&WD=boat%20lucky&PN=Lucky-Boat-No.1-Noodles.html%23aFD01_2d067&fbclid=IwAR09fF1UeAOQVODTVSyxglpRVhngGBfERkXgix1-hwylXD5p8zpHge23OtA#aFD01_2d067
Thanks Alex.
What is msg
Rather than me trying to explain it all to you Jeanette best to google it..There are loads of info on it..I've been using it now for over the last 50 years..As i said just google the question you asked me..Thanks pal..
Nice one Alex, r u sure. your not doing a voice over for a professional takeaway chef. 😀😀😀
Thanks boogles hopefully I'll get a bit better with the voice overs..Feels kinda strange when you haven't done it before..It would be easier in my broad Glaswegian accent but no one would understand me lol
@@ukchinesetakeawayrecipesbyalex Your doing ok mate, love the channel.👍👍👍