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 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.
@@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!
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.
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!
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'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"!!
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 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!!
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!
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.
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.
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'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: 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.
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!
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 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
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.
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.
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.
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 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!
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!
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!
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 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!!!
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!
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 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
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.
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.
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 🇨🇦🙏
I've been shocked (in a good way!) many a time when Ive asked a question on an old recipe, only for Brian himself to answer! Such a rare thing these days to find someone passionate about their videos and the content, not just chasing numbers
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!
Decades ago, when Asian food ingredients were widely unavailable in the U.S., we always used spechetti for chow mein and actually were pretty happy, no complaint !
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.
so when I was a young man I worked in a Chineses restaurant for 3 years among other thing the best tasle away I learned from working there was how to mak real 5 spice powder belive me 2 pinches of home made 5 spice powder will take most of you Chinese dishes up to a ne level just take 1/2 of a cinomon stick broken down into small pieces then add 1 teaspoon of fresh powdered ginger ..( you can adjust more or less according to personal taste)then add 1 teaspoon of whole peppercorns if you can find them add 1/2 teaspoon of sechuan pepper corns the fresher the better (you can sub 3 whole cloves if you can find the real stuff, be careful it is very powerful )then you can add either 1 small pod of star aninis or if you cant find that get 1 to 2 teaspoons of fennel seeds then ad dried tangerine peel rind (around 2 teaspoons) if youy can get it udse bergamot it is a citrus rind native to places like thailand but is very hard to find in the west .. anyways put all ingerdients in a low heat cast iron pan no oil or anything just keep stirring till you can smell the fragarnce all the way in the back room of your house .. then put in a dedicated (coffe grinder marked spice) so you wont make a mistake and try to grind coffe in it ..lol biut grind everything till it is a fine powder then put in a sealed container all you need to add to any Chinese dish is about 1 to 4 pinches 1 pinch = 1/4 teaspoon .. belive me the small ammount of work you do to make it willbe more than enough to put the best flavour in you food
Funny. In Germany, the Barilla packs don't have the text "Thin Spaghetti", here it says Spaghetti No. 3, 5, 7 and so on. 3 is very thin for example, 5 is common. I think that's how the packs are also labeled in Italy.
If you want to add meat, I recommend getting the hot-pot sliced meat of your choice (lamb, beef, pork), which cooks super fast due to the thinness, and since you can tear them up into mouthful morsels.
fun fact when boilimg your pasta for stir fried noodles i reccomend adding baking soda in it to make the noodles like alkaline egg noodles like ramen and its a good hack/trick
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!
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!!!
Having trouble with this one, mostly with the noodles. Tried it the first time in a wok, and the noodles immediately start to stick and burn to the bottom. When that was all deglazed by the sauce, it imparted a taste that was a bit acrid. Used a 14" skillet 2nd time, and it still did the same thing. This this I didn't let them stir fry as long and avoided the burnt taste. Also amended the sauce a little bit. First time was too vinegary for me, so I cut back on the mirin, added a little brown sugar, and gave a pinch of white pepper for that good funky background.
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.
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.
Lose the Barilla and go for Rao’s or some other bronze die cut pasta. I used to use Barilla and never gave it a second thought. Been a member of an Italian group on FB, all of the Italians, (as in people that actually live in Italy) say Barilla is trash. I tried Rao’s because it’s readily available at Publix, Harris Teeter and most chain grocery stores. It has almost a fuzzy texture on the pasta, it holds sauce sooo much better.
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!
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.
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!
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'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"!!
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.
that slow-mo dance at the end of all your videos always, always make my day. LOL!
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.
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!
making takeout accessible with the thin spaghetti. Love it, Bri!
GO THIN BRETT
He signed Bri 😂
You're a living legend my guy. Thanks again for your fresh ideas and your chef-like approach.
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.
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.
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!
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.
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.
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!
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 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
Wow I’m so happy To be watching an actually doable recipe. Will try this!
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.
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!
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
This stir fry sauce works great with fried rice too. Just made some with left over smoked brisket pieces. Well done again Brian
This dish was absolutely fantastic. Easy, to the point, and delicious. Thank you!
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.
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!
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!
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!
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 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. 👩🍳
YEAH BABEEEEEY. I love it when people post their takes on noodle dishes with accessible noods!
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!!!
I am sooooo making this!!!! gonna try different meats in it too. Shrimp would ROCK!!! Thanks Bri, you are a ROCK STAR!
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've been craving Panda Express lately so this came out at the perfect time!
🤙🏻🤙🏻🤙🏻
Best channel on youtube. Love your videos. I’ve taken a fond love for baking as a result of your channel. Keep it up!
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!
Amazing as always and a stir fry is so versatile and a good way to get lots of vegs.
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
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.
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.
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 🤪
Wow, now I can finally cook a stir fry without a wok. Thank you for the temperature in celcius btw!
This is the first recepe i made from you and how i found your chanel ! Love it ! Tx
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 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 🇨🇦🙏
Loved watching you chop those bell peppers. Very satisfying.
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_
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 love the fact that Brian responds to questions and comments from videos that are even like a year old
I've been shocked (in a good way!) many a time when Ive asked a question on an old recipe, only for Brian himself to answer! Such a rare thing these days to find someone passionate about their videos and the content, not just chasing numbers
thanks y'all. i do my best to get to as many questions as possible!
Bri!! We love your content and recipes. Wife would like to know why you don’t toast sesame seeds first.
This looks great and the regular spaghetti noodles instead of the Chinese noodles, genius. Keep weeknight coming!
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!
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 👍
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.
This.
Is.
On.
Point!
Great job!
This looks ten times better than takeout! 🤤
Thanks CBC
Not nearly enough weeknight meal videos on the cooking side of youtube. Thank you for helping fill this void.
Nice. I use angel hair pasta if I can't get vermicelli noodles. Saving this for next time. Thanks Brian!
Another GOATED Weeknighting Recipe, I'mma have this for Dinner tomorrow.
I want that shredding tool so I can make this. It looks sooo goood!!!
🌺❤️🌺
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?
Just a note that ginger grates much better from frozen.
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.”
New viewer. Great balance of recipe, technique and fun. Will be making this one.
Decades ago, when Asian food ingredients were widely unavailable in the U.S., we always used spechetti for chow mein and actually were pretty happy, no complaint !
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.
Made this and it was fabulous. I opted for Kung Pao Sauce. added Asparagus
That looks phenomenal. I'm definitely putting some Mirin and Oyster sauce on my grocery list.
you are my favourite TH-cam chef/cook, an inspiration. keep it up
Wow thanks SEEDRANK!!!!
so when I was a young man I worked in a Chineses restaurant for 3 years among other thing the best tasle away I learned from working there was how to mak real 5 spice powder belive me 2 pinches of home made 5 spice powder will take most of you Chinese dishes up to a ne level just take 1/2 of a cinomon stick broken down into small pieces then add 1 teaspoon of fresh powdered ginger ..( you can adjust more or less according to personal taste)then add 1 teaspoon of whole peppercorns if you can find them add 1/2 teaspoon of sechuan pepper corns the fresher the better (you can sub 3 whole cloves if you can find the real stuff, be careful it is very powerful )then you can add either 1 small pod of star aninis or if you cant find that get 1 to 2 teaspoons of fennel seeds then ad dried tangerine peel rind (around 2 teaspoons) if youy can get it udse bergamot it is a citrus rind native to places like thailand but is very hard to find in the west .. anyways put all ingerdients in a low heat cast iron pan no oil or anything just keep stirring till you can smell the fragarnce all the way in the back room of your house .. then put in a dedicated (coffe grinder marked spice) so you wont make a mistake and try to grind coffe in it ..lol biut grind everything till it is a fine powder then put in a sealed container all you need to add to any Chinese dish is about 1 to 4 pinches 1 pinch = 1/4 teaspoon .. belive me the small ammount of work you do to make it willbe more than enough to put the best flavour in you food
Funny. In Germany, the Barilla packs don't have the text "Thin Spaghetti", here it says Spaghetti No. 3, 5, 7 and so on. 3 is very thin for example, 5 is common. I think that's how the packs are also labeled in Italy.
If you want to add meat, I recommend getting the hot-pot sliced meat of your choice (lamb, beef, pork), which cooks super fast due to the thinness, and since you can tear them up into mouthful morsels.
Made this for dinner tonight and it was a big hit! Keep videos like this coming. We love them.
fun fact when boilimg your pasta for stir fried noodles i reccomend adding baking soda in it to make the noodles like alkaline egg noodles like ramen and its a good hack/trick
Couple weeks ago I watched every Ramen video on TH-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.
I used to love and lots of snow peas when I was a kid. Maybe I should start eating them again XD
They are sick🤙🏻
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!
I do it in one go with wok. Slice some pork in will make huge difference.
I'm new to your channel and love what I see so far can't wait to see what else you come up with
This is going on my meal plan,thanks Brian you are making my life so great👍🏽🍜
haha Thanks for being here Tanya!
I can’t get enough of your videos. Thank youuuuuuu
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!!!
Having trouble with this one, mostly with the noodles. Tried it the first time in a wok, and the noodles immediately start to stick and burn to the bottom. When that was all deglazed by the sauce, it imparted a taste that was a bit acrid. Used a 14" skillet 2nd time, and it still did the same thing. This this I didn't let them stir fry as long and avoided the burnt taste. Also amended the sauce a little bit. First time was too vinegary for me, so I cut back on the mirin, added a little brown sugar, and gave a pinch of white pepper for that good funky background.
Thanks for the great video! Can't wait to try it out. Also very excited to explore your channel. Thanks for being you!
Can't wait to cook this up and put it right into my face
I've made this twice now. Great way to clean out the fridge.
Didnt know Newt Scamander can cook so well - thanks for the video.
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.
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.
Thats how I dance inside my head when I am eating something that bangin' that I cooked up. Happy dance meet happy belly 😂
“Let’s eat this thinggggg “ my favorite part
YUMYUMYUMYUMYUMYUM!!! Did I say YUM??? LOL! Thanks Brian!
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!
Sweet hair man!
Thanks for this recipe rundown.
Cannot wait to try this asap with some gluten free barilla spaghetti
(on vacation rn, long overdue, postponed from 2020, eff that year)
Lose the Barilla and go for Rao’s or some other bronze die cut pasta. I used to use Barilla and never gave it a second thought. Been a member of an Italian group on FB, all of the Italians, (as in people that actually live in Italy) say Barilla is trash. I tried Rao’s because it’s readily available at Publix, Harris Teeter and most chain grocery stores. It has almost a fuzzy texture on the pasta, it holds sauce sooo much better.