15 Minute Chinese Takeout Stir Fried Noodle Recipe | WEEKNIGHTING
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- เผยแพร่เมื่อ 8 มิ.ย. 2024
- Head to squarespace.com/LAGERSTROM to save 10% off your first purchase of a website or domain using code LAGERSTROM. This easy dupe for Chinese take out not only uses ingredients you can find in your the regular grocery store, but it comes together in about 15 minutes. And it's just as good when you eat it as leftovers.
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RECIPE
▪225g or 1/2lb thin spaghetti
▪salt
▪225g or 2.5c button mushrooms, halved and sliced
▪150g or 2c snow peas, cut into bite sized pieces
▪125g or 1 med carrot, julienned/shredded
▪150g/1 lrg red bell pepper, thinly sliced
▪4-6 scallions (root half only), chunky sliced
▪25g or 1.5-2 Tbsp ginger, grated
▪15g or 3-4 cloves garlic, grated
▪75-100g or 1 3/4c bean sprouts
▪20g or 1.5Tbsp high smoke point oil (avocado, peanut, canola, light olive, etc)
▪Stirfry sauce (recipe below)
▪Sesame seeds
Bring large pot of water to a boil. Add generous pinch salt and boil spaghetti until al dente. Cut veg. When pasta is done, drain and toss with high smoke point oil.
Preheat large nonstick skillet or wok over med-high heat then add long squeeze of high smoke point oil then mushrooms and pinch salt. Cook for about 3 min or until they’ve lost moisture and are taking on a golden color. Transfer mushrooms to a bowl.
Return pan to high heat and add another squeeze of oil, snow peas, bell pepper, and pinch of salt. Cook and stir for 60-90 seconds or until beginning to char, but still a bit crunchy. Add to bowl with mushrooms.
Return pan to high heat, add another long squeeze of oil followed by the spaghetti noodles. Stir fry for 2-3 min until well dehydrated on the outside. Once beginning to take on color, add ginger, garlic, scallions, and shredded carrot. Toss and stir fry until raw edge has cooked off of veg. Add back in mushrooms, peas, bell pepps, raw bean sprouts, and stir fry sauce. Stir and toss until sauce reduces to a glaze and everything is combined, about 1min.
Plate up and garnish with sesame seeds.
STIR FRY SAUCE - stir ingredients to combine
▪75g or 1/4c soy sauce
▪75g or 1/4c mirin
▪35g or 2.5Tbsp sesame oil
▪25g or 1.5Tbsp oyster sauce (or vegetarian hoisin)
#weeknighting #chowmein #spaghettistirfry
🎧MUSIC:
EPIDEMIC SOUND: Get your free trial at this link: www.epidemicsound.com/referra...
CHAPTERS:
0:00 Intro
:28 The noodles
1:16 Veg prep
3:25 Drain the noodles
4:06 Stir frying
6:23 I really need to update my Squarespace website
7:23 Finishing the stir fry
8:19 Stir fry sauce
8:39 Final toss and plate up
9:58 Let's eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! - แนวปฏิบัติและการใช้ชีวิต
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 TH-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.
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!
You're a living legend my guy. Thanks again for your fresh ideas and your chef-like approach.
making takeout accessible with the thin spaghetti. Love it, Bri!
GO THIN BRETT
He signed Bri 😂
This dish was absolutely fantastic. Easy, to the point, and delicious. Thank you!
Made this for dinner tonight and it was a big hit! Keep videos like this coming. We love them.
Wow I’m so happy To be watching an actually doable recipe. Will try this!
I am sooooo making this!!!! gonna try different meats in it too. Shrimp would ROCK!!! Thanks Bri, you are a ROCK STAR!
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.
Your videos and your recipes are top notch. Thank you!
Best channel on youtube. Love your videos. I’ve taken a fond love for baking as a result of your channel. Keep it up!
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!
Loved watching you chop those bell peppers. Very satisfying.
This stir fry sauce works great with fried rice too. Just made some with left over smoked brisket pieces. Well done again Brian
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!
This is the first recepe i made from you and how i found your chanel ! Love it ! Tx
I can’t get enough of your videos. Thank youuuuuuu
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.
This.
Is.
On.
Point!
Great job!
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. 👩🍳
Amazing as always and a stir fry is so versatile and a good way to get lots of vegs.
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!
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.
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!
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: th-cam.com/video/ad5aK7XeJWM/w-d-xo.html - Obviously, if there's only a couple people in your household, 1 container makes plenty of sprouts.
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.
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!
Wow I cannot wait to try this!! Thank you 🙏🏻
Thanks for the great video! Can't wait to try it out. Also very excited to explore your channel. Thanks for being you!
YEAH BABEEEEEY. I love it when people post their takes on noodle dishes with accessible noods!
Looks great Barry! Thank you, will try it!💕
Looks excellent!!!
Looks delicious!
This looks awesome Brian!
Thank you.
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.
Looks great. 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 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!
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
This looks great and the regular spaghetti noodles instead of the Chinese noodles, genius. Keep weeknight coming!
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
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.
That looks phenomenal. I'm definitely putting some Mirin and Oyster sauce on my grocery list.
Excellent recipe. Definitely going to give it a go.
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!
Yummy as usual!
Another GOATED Weeknighting Recipe, I'mma have this for Dinner tomorrow.
Just made this. Thanks for sharing!
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!
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.
This looks great and I love all the veggies, excited to try!
Gotta have the veggies on the weeknights, thanks for watching.
Awesome recipe. Just made it with random veggies from my fridge and it came out great. Thanks Brian!
Amazing! Thanks for trying
Awesome recipe, thanks for sharing 👍👍
Looks so good😭 always get notifications for ur videos when I’m hungry
My kind of easy recipe. Looking good.
Looks delicious!! Love your videos!!
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!
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!!!
Definetley need to do it 😊
Def making this too.
looks so delicious I will cook your dish tomorrow thank you ❤️
Love it, man, good work!
THANKS - - looks great!
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!
This is going on my meal plan,thanks Brian you are making my life so great👍🏽🍜
haha Thanks for being here Tanya!
This looks super yummy and easy thanks Brian ♥️
Thanks Lauren!
I've made this twice now. Great way to clean out the fridge.
Made this tonight. It was really good. Much lighter than expected for what is basically a pasta dish.
Awesome, TYVM!
I love your videos! You make them interesting.
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!
Yum! Making this tonight!
that slow-mo dance at the end of all your videos always, always make my day. LOL!
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
It looks like a great recipe, and I look forward to trying it soon!
Thanks BRET!
Looks Epic Brian!
I want that shredding tool so I can make this. It looks sooo goood!!!
🌺❤️🌺
Can't wait to cook this up and put it right into my face
Bri is the best!! Love your show My Friend!
thanks so much!
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.
New viewer. Great balance of recipe, technique and fun. Will be making this one.
Cant wait to try this!
I've been craving Panda Express lately so this came out at the perfect time!
🤙🏻🤙🏻🤙🏻
YUM! Making this for sure.
I just made this with chickpea spaghetti and it was surprisingly great!
you are my favourite TH-cam chef/cook, an inspiration. keep it up
Wow thanks SEEDRANK!!!!
Nice. I use angel hair pasta if I can't get vermicelli noodles. Saving this for next time. Thanks Brian!
Delicious😋
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!!
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 🇨🇦🙏
Wow, looks so yummy!
I'm new to your channel and love what I see so far can't wait to see what else you come up with
Sweet hair man!
Thanks for this recipe rundown.
Very good video!
Perfect