BETTER THAN TAKEOUT - Chow Mein Recipe (广式炒面)
ฝัง
- เผยแพร่เมื่อ 6 เม.ย. 2021
- 🥘 BUY A WOK - geni.us/carbon-steel-wok
🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - www.curatedkitchenware.com
❤️ SUPPORT THE CHANNEL - / soupeduprecipes
🥢 PRINTABLE RECIPE - soupeduprecipes.com/hk-chow-m...
Today, we are making Chi You Huang Chow Mein (豉油皇炒面). Chow (炒) is stir fry. Mein(面) is noodles. Chi You Huang (豉油皇) means “the king of soy sauce”. I know it sounds weird, but it is trying to describe that if you cook this right, you can maximize the flavor of the soy sauce and bring this dish to the king level. So this is basically vegetable stir fry noodles that are seasoned with soy sauce.
INGREDIENTS (1 portion)
150 grams (5.3 oz) of fresh egg noodles or 100 grams (3.5 oz) of dry egg noodles
40 grams 1.4 oz of bean sprouts
40 grams 1.4 oz of carrot
1/4 of a medium-size onion about 40 grams / 1.4 oz
40 grams 1.4 oz of garlic chives
1 clove of garlic
A drizzle of olive oil to add to the water
1 liter of water to pre-cook the noodles
1-2 tbsp of oil to stir fry
1 tbsp of light soy sauce (Amazon Link - geni.us/uSWuLV)
1 tsp of oyster sauce (Amazon Link - geni.us/B75jBu)
1 tsp of dark soy sauce (Amazon Link - geni.us/6hJC)
1/4 tsp of sugar
INSTRUCTIONS
Bring 1 liter of water to a boil. Add a drizzle of olive oil, then toss in 100 grams of dry egg noodles (or 150 grams of fresh egg noodles).
Turn off the heat immediately, let the noodles soak in the hot water. Gently loosen up all the noodles with a pair of chopsticks. Dry egg noodles will take about 3-5 minutes; fresh egg noodles will need 2-3 minutes depending on the thickness.
Take out the noodles and spread them on a rack for at least 10 minutes. The rest of the heat will help to evaporate the excess moisture.
Cut the noodles into 6 inches long pieces with a pair of scissors.
Julienne some vegetables. I used 40 grams (1.41 oz) of bean sprouts, 40 grams (1.41 oz) of carrot, 40 grams (1.41 oz) of garlic chives, 1/4 of an onion, and 1 clove of garlic.
In a sauce bowl, mix 1 tbsp of soy sauce, 1 tsp of dark soy sauce, 1 tsp of oyster sauce and 1/4 tsp of sugar.
Turn the heat to high. Heat your wok until smoking hot. Add 2 tbsp of oil. Swirl the oil around to cover the bottom to create a non-stick layer. Add in the noodles. Use two pairs of chopsticks to fluff the noodles for a couple of minutes.
Add the vegetables. Pour in the sauce in batches. Stir to combine all the flavor. Turn off the heat and serve the noodles on the plate.
Videography / Editing by Austin Schargorodski - austinschargorodski.com/ - แนวปฏิบัติและการใช้ชีวิต
I love how you explain all little details!
@@3twarriorcryptoacademy498 Nasty to spam this site. low life skum..
I love how you pronounce Oil .
That is what has me hooked since I saw her channel a little after 3 am this morning!😊 I haven't stopped watching!
I agree. I am Chinese and I am still learning so much from her explanation. She doesn't overexplain it, and everything shared is so logical.
I love the way you commentated about the dish while preparing.... you explain why... and all the questions I have in my head.. you magically said it while I was thinking it.. tell tell sign.. that you are a magnificent teacher !!!...I love being your student.. thank you for everything...!!🙂
a very good teacher for sure 👍💕🌷
Mandy is just truly amazing, I do wonder if Mandy actually has a cooking class, I would be inline waiting to enter her class before anyone turned up lol
Completely agree! There's so much to learn in each souped up recipe video.
Telltale sign
The tips you gave in this short video solved so many “why’s” that I’ve had for so long. I’ve even avoided working with the noodles. I can’t wait to use them again. Thank you for your precise presentation.
The big difference between you and the rest of the other TH-camr cooks is that you provide important tips to help make the dishes authentic.
You know Ms. Mandy, growing up in a heavily meat oriented cuisine and raising beef cattle while growing up, I find the older I get, the more my tastes have shifted toward really good vegetable dishes and even my meat dishes have less meat and more vegetables. I will never be a vegetarian, but the shift has been interesting to experience. Thank you for sharing another dish to support this change in tastes!
I was born to eat meat....and nothing has changed in 50 years. hahahaha! Cheers, Bear! =)
I remember watching a cooking show at one point, but forget which one. However, there was a quote that always stuck with me "Meat isn't the star of the show, but more in a supporting role" (heavily paraphrased). But I always found that to be a good guideline for most meals.
@@Thundaarr Ever had Lasagna di Carnavale? Meat is definitely the star of THAT show. LOL
@@Maplecook i know meat is great and all but for our health especially us guys gotta regulate our consumption of meat to avoid colon cancer and all that. take care bro
@@doml7750 You're not wrong. hahaha
Hello! :) I just wish to express my delight at finding your channel! I am a South African national, but living in Malaysia for the past two years. I have always been nervous at trying to cook Chinese food, but your easy to follow tutorials and loads of practical tips, have given me the courage to try. I made this dish today, with veggies that I had on hand and some pork loin. Deeeelicious!! My husband said it’s the best chow mein he has ever had! Btw, I invested in a wok yesterday. Game changer!!! :)
This is my absolute favorite cooking channel on youtube. You explain everything perfectly instead of ignoring it. I love learning about cooking techniques. Thank you so much!
You deserve Michelin Star status for your teaching style as well as your food preparation. I’ve learned more from your channel than all my years of cooking, which exceeds your lifespan! Old dogs can learn!
This is the best explained chow mein I’ve watched, so delicious, fresh and easy!
Mandy is an excellent teacher. I learn something new from every one of her videos. I will try this recipe for sure!
I wasn’t hungry at the beginning of the video; I’m super hungry now!! 😋🤤
I'm sorry to hear about the arthritis :( as someone with gout, I empathize.
Yes I have ankylosing spondilytis. And I have tremendous sympathy for anyone with arthritic pain. I really hope you stay strong. Mandy.
hi chad , have suffered with gout for years and finally went and got some meds!(was worried about side effects)says to take 3 times a day ! so i took them whenever a bout of gout was coming on ! So 8days of pills have lasted me for over 6 months and i am eating tomato and mushrooms so i am in gout heaven haha seems like it was the chicken that fucked me !was eating a lot - havent eaten for months now and no gout and no pills !!!!!
Very well done video and excellent explanations of not only how but why you are doing things the way you do! Thank you for sharing your knowledge and your culture!
I just love your clear pot. And of course all your recipes. They help me build my family’s go to recipes.
You are my go-to when cooking Asian dishes, period.
I really appreciate how you explain why you prepare the ingredients in the specific way that you do. This knowledge I learn from you has been very helpful in how I prepare other dishes as well. Thank you!
I've made so many of your recipes and it's so good.
@Leslie Alatorre I have a wok and it's preferred, but not essential if you don't have one . You can use an iron pot if you have one .
The wok gives out "wok hay" which is the smoke you see when it gets really hot. That gives the food flavour.
@Leslie Alatorre cool .
@Leslie Alatorre There' a similar Japanese recipe of Yakisoba noodles. They don't use wok.
best cooking video I've EVER watched. WOW!! You explain everything so so so so well and love how you say the portion size measurements too. Amazing job, just earned a sub, keep it up
I love how you explain everything in so much detail. Love how you explain how and why you do each little thing and why not to do certain things. It's like I'm not only getting the recipe but also the art of it. & history. So informative! I also love how i just learned why my other noodle dishes would either clump or become so mushy. So although its not the same dish, the same "do's & don'ts" apply. Love how you have solutions for all the questions in my head without ever asking. You're awesome ❤️
Excellent recipe…. My husband went nuts over this one!!! So yummy!!! Thank you!!!!
If I want authentic Chinese food, I come here and nowhere else!
Looks delicious! 😋
I loved how you adapted your method to alow for your arthritis. I'd prefer to try this way too. 🥢
Thanks 🥰😘
OMG can't believe one of my favourite dishes is this easy to make 😱
I'm binge watching all of these videos. I tried the fried rice recipe and it was so good! Now I'm addicted to watching these videos.
I lived in Asia for 5 years and loved the cheap food in food courts. Glad to know I can recreate some of those dishes now
This looks delicious. Thank you for explaining every step so well, you're definitely my favourite food-related youtuber!
I have had success with several of your recipes. Thank you! Also thanks for making it easy to print out your recipes.
I lived many years in China and totally spoiled by Chinese food. This type of Chow Mein was my favourite. Now when I am not in China anymore I miss it so much. That's the reason I am here.
Mandy you are a great teacher and chef. Thank you for sharing your passion for cooking Asian dishes at home with us!
Hi Mandy..I really love the way you present your videos..👌🏼 You have a great deal of knowledge about Chinese cooking & other technical things about cooking in general..so you have a new subscriber 😊 I love Chinese & Thai cuisine so much 😋😋
I really love your videos on how to cook Asian recipes. I’ve always loved Chinese food but could never get that distinct flavor my local Chinese take out had. Now that I’ve learned & bought what ingredients I need I find that my cooking these dishes taste so more authentic. Thank you so much ! 🥢🥡🥠
What a great video. Everything is explained so well 💫 thank you so much for taking the time to do this
So glad I found your channel! I love listening to you and your attention to detail when explaining things is very helpful. Thank You and I wish you much success!
Mandy you are such an excellent teacher! I always look forward to your uploads as I know I will learn a wonderful new recipe along with some Chinese language and history. I appreciate your adaptive techniques as I must use them too.
Hearing you say "just google it" so casually made my day 😂. Thanks for the great tips on real stir-frying, and for the recipe
Another great recipe, thank you so much! 🙏🏼 Made this 3x already
Thank you for your great videos & the wok I purchased from your site is AMAZING. I made sure to season it exactly as you suggested & it really is fantastic & nothing sticks. You are fabulous.
I really appreciate the explanation of steps and the reasoning behind it. Thank you!
Yes, I'm here for the common sense, explanations & details! I've watched this video twice & I'm sure I'll watch it more. It all makes so much sense... Why my noodles were over done, tilting my plate so I didn't eat the excess oil I added! Thank you so much , this is great!!👵
That looks delicious!! Thank you for giving us the inspiration.
Thanks so much for these videos. I find these recipes to be much tastier and healthier than take-out. Also thanks for all extra details and nuances. You do a great job at explaining the importance/relevance of every step.
Wow! I really enjoyed watching your video. I’m inspired to try cooking this. Thank you!
I made this recipe for my own today it was delicious I added an extra spoon of light soy sauce at my taste
Amazing explanation, as usual! I've cooked several if your recepies and they are amazing!
Wow, one of the best noodle recipes and explanations I’ve seen! Love it!!
I have to say that I love your recipes even more since I bought your wok. It makes a huge difference in the flavors when used as you explain. My boyfriend and I both still watch your videos whenever we can. Thank you for sharing all of these delicious recipes. Sorry that you have arthritis.
I too have arthritis, and when you show alternative ways of "tossing" things... These are the tips I write down. ;) Keep up the great work, my wife and I enjoy your recipes (even though I have to substitute a few due to allergy's). This one will be made on my next day off!
I have weak wrists that prevent me from using those traditional huge chef's knives or lifting large skillets to do the "one-handed food flip" all the tv cooks love to show off. Smaller Santoku knives with well designed handles are a blessing.
Your videos are only getting better! Great production, great knowledge, great job! Thanks Mandy ❤️
Thank you for all those fantastic technique tips! They are invaluable! I love watching your videos!
I grew up in Macau so chow mein is a wonderful childhood memory for me. Thanks for uploading this, I’ll definitely be making it soon.
Just found your posts today and I have to say you have improved my ability to cook with a wok no end, I had never heard of 'the breath of the wok' before, but my word does it work. Thank you so much, the chow mein was very good, and thanks to your advice, so close to the real think. Thank you once again.
Looks gorgeous. Thank you for the explanations and culture lesson. Stay well.
You are an amazing teacher, how you explain everything in such detail makes learning so easy and interesting. Thank you for everything you do 💗
I sure wish you a full recovery, thank you so much for sharing your love for cooking with us.
Just woah! I never expected that I could cook so tasty noodles! All thanks to your video!
Your recipes are amazing. Thank you so much!
I enjoy your attention to detail and how you explain every step.
So yummy!!!!!!!!!! Now that I have that wok, it’s time to try this!!! Thanks so much for the carefully thought out explanations of each step. I truly appreciate these videos and I even try to be as concise and accurate as you are in your dialogue on my own channel!
I had just recently came across Mandy's channel and I absolutely love her cooking skills and how she explains not only how but why when preparing the different types of food, she is amazing. One day I will need to try out her recipes myself, I can only imagine the different flavors dancing around my taste buds with each bite!! 😄❤☺😁😮😃🍽
I'm learning so much from you, thanks Mandy. I bought your wok off Amazon last week and it is excellent! Such good value for a great quality wok.
I have never made chow me in noodles till today!! And they were so good! Thank You!
She's so cute! Love her videos. I learn a lot. I could watch her eat the entire dish! I'm making this, too. Thank you.
Looks very tasty. I will definitely try this recipe in very near future. Excellent presentation & explanation of recipe, its culture & cooking process. Thank you.
Thank you for sharing all your wonderful recipes over the past years……都非常好吃
Veggie roots are BEAUTIFUL ! There’s no shame in nature’s beauty 💕
Some really good advice in this video. I've washed the noodles with water before to stop them cooking and then have them stick. Also the point about not adding all the sauce at once was very useful. Thanks for another very well made, information video. Sorry to hear about the arthritis, that must make cooking really difficult =(
You are so orderly and precise in your explanation. I love your Cantonese names for the food. Please don’t substitute their names but keep the Cantonese names
I love how I love how comfortable you're with admitting comfortable you're with admitting
Excellent teacher. You don't make unnecessary comments or make unnecessary exaggerated facial expressions like other cooking videos by other youtubers. I highly enjoy your videos.
Yeah those stupid Commentary that is litteraly longer than the video itself
this is amazing thanks for explaining this so well, mine always stuck to the bottom and went gooey now I know why :) love your channel
Love this, I've always wondered how yo get it perfect. The tips here are really good. For anyone watching this, if you can try to get the garlic chives (in the UK they are often called Chinese chives). They are so strong and pungent they make such a difference to the flavour.
Your videos are always informative and a joy to watch! thank you!
Literally one of the best explanations! Thank you!
Love how you make chinese cooking much easier for us Mandy.
I had this dish a few times in Hong Kong.
I’ve made your egg foo young and put it in my Repertoire of my meal arsenal. Now I’ll be adding this also!
Love your authentic recipes♡
Such a good cook. I like how you explain every phase of the recipe. For us inexperienced cooks. Chinese, Cantonese, Filipino, Italian, German, Jewish, Japanese just to name a few. Love cooking all kinds of dishes. Enjoy yours a great deal. Thank you for sharing with us.
This looks amazing! Thank you for sharing
I made this tonight in your wok, and it was absolutely perfect! I was delighted to find that the noodles didn't stick at all! I also appreciated the trick of tossing the noodles with chopsticks, too. That really helped. I'm going to add this winner of a recipe to my regular dinner rotation.
Oh my goodness...can't wait to try this! Thank you so much for sharing.
I loved how u explain so well in detail also no music and sounds something that other channels don’t do more often cool
Thank you for this recipe ... but more importantly, thank you for demonstrating the method. It’s my favourite noodle dish and I will be doing this for lunch tomorrow. By the way, I was drooling when you started to eat the noodles😀❤️❤️❤️🙏🏼🙏🏼🙏🏼
So delicious! Just made it and currently worth the hard work of cutting vegetables 😍
Your presentation is so polished. I really appreciate the way you share your knowledge. Thank you.
I love her accent! It’s so cute! I hope she never loses it. Her recipes are absolutely delicious. 😋
I love your videos so much, your recipes always turn out amazing! I recommend your channel to everyone because you're so in depth with your instructions
Same here!
Amazing, thank you for these recipes.
Love watching your videos.They are very educational.
Since I don’t have either dry egg noodle or wet noodle I used spaghetti noodle (thin version one) but it still tastes good and the smell is soo good like we order from the restaurant . Looking forward for upcoming recipe . Thank you Mandy
That's exactly what I was wondering - whether it would work with spaghetti if that happened to be all one had on hand. So you answered my question a year ago already. :D
Yeah, I can see an angel hair pasta working just fine in a pinch!!
Looks delicious!
You are the best. You explain everything so well & you made the dishes so easy to cook. Well done. Lots of love 💕💕💕
Mandy, you are THE BEST!!!! I made this is and your wok is perfect. Thank you so much.
Thanks to this creator for such a beautifully constructed tutorial. Will I try this one? Damn straight I will! Subscribed and notifications on.
I've been trying to make takeout style chow mein for so long and I always felt I was just a liiiitle bit off, but didn't know how to fix it. This was super helpful, thank you!!
I have been cooking this recently and your recipe has helped me with my technique thank you!
Very thorough. Very detailed. All very appreciable and appreciated.
As always, great job on the video. You always know how to inspire me to do better work. Thank you for sharing. Oh, and if you can't find fresh Chives, you can substitute dry chives. The flavor is so much better than green onions. I like to add some hot chili sauce to my noodles. So good!
You’re an expert! I’ve tried a few recipes and they always turn out perfect and manageable.
Same here
Saw some of your TH-cam Shorts and now I’m on your channel. I’m a fan now! Love your energy and the way you explain things!
I absolutely love your channel. You are absolutely brilliant. I have made many of your recipes many times and purchased your chopsticks which are brilliant. Thankyou for sharing your gift.
Thank you so very much. You explain the little details things so very well and it is much much appreciated. This is a great recipe and I'm going to make it for supper tonight! Btw.. i did buy your Wok and am waiting for it to come into the mail from Amazon. Can't wait. :) I hope it has directions on how to season it too.
Hi Barry, Mandy has a whole Video on how to season her wok. Check it out.