I've made this exact dish from this video/recipe about 3 times now and it gets better every time! Love this recipe - very easy to make and a huge crowd pleaser
Eye love your website and video lessons. I worked for a Chinese family for many years and all of The Woks of LIfe is truthful, honest and cares about you.
So growing up on the east coast we had noodles like this,, not crisped at all and thicker in restaurants and it was called Lo Mein. When I moved to the west coast the same thing including the wider noodles was called Chow Mein. What I had always called Chow Mein was what is known as American Chow mein now. (it is an American Dish).
there's a lot of treating "chow mein" too much like lo mein and that's why we made this video! ho fun is a thicker wide rice noodle too which sounds to us like the last dish you described
Your brilliant recipe looks like a genuine keeper for yummy noodles & healthy meat & veges. I like thinly sliced chicken best & your video is a game changer & now my fav go to recipe ❤👍☺
This looks AMAZING and I MUST make this soon!!! The Chinese restaurants here in New Jersey serve "Chow Mein" that is a mixture of soggy vegetables and a bland clear-ish sauce that comes with a side of deep fried noodles. YUCK!!!! So THANK YOU for clearing this up!!! P.S. I still wish I could be adopted into this family! ❤
For me as a Westerner, the huge variety of noodles available at Asian grocery stores continues to be utterly confusing. Thanks for helping me to understand Chow Mein and Hong Kong style noodles. Will surely try this recipe soon!
Yummy! My grandpa always made us the crispy version shown here and we would always order the pan fried with a crispy noodle "disk" (like liang mian huang) at restaurants. Figuring out the difference in names between these and lo mein was so confusing for me before!
So it was mentioned that 4oz of dried is equal to 8oz of fresh. Does this apply to other forms of dried Asian style noodles. Dry would keep better in my lifestyle currently but I don't want to be being fresh so often and eating it go bad if I don't get to it. I also don't want to make way too much per the recipes either lol. Since it's only two of us.
Good to see Woks of Life again. I used to have email recipes sent to me in the early 2000's but lost track. I remember making your tom yum soup and it was amazing. Roger.
It's at the 8:44 mark, Carole. And again you can check out the recipe post for all the details. th-cam.com/video/bRungB3F3Kw/w-d-xo.htmlsi=pPlMemyDaVi1gLvB&t=524
![[ไฮไลต์] แบดมินตันชาย SHI Yu Qi (จีน) vs วิว กุลวุฒิ (ไทย) รอบ 8 คน | โอลิมปิก 2024](http://i.ytimg.com/vi/f7z7taforOM/mqdefault.jpg)
As usual, a clear and concise preparation. Thanks for your channel and all the fun recipes.
Thank you so much for the recipe! I can’t wait to make it! Hey, I love the jazz music at the end, being as I’m a jazz nut!❤
Love how you explain everything!!!!! And by the way, I DO NOT FIND YOUR MUSIC ANNOYING!!!😘
Love the tip of cooking the noodles on their own for a while before proceeding. Great video.
That looks so delicious. I wish I was in your house when you cook Chow Mein, because you’re making me hungry. ❤
I've made this exact dish from this video/recipe about 3 times now and it gets better every time! Love this recipe - very easy to make and a huge crowd pleaser
Looks delicious! Thank you for this video. 👍👏
Eye love your website and video lessons. I worked for a Chinese family for many years and all of The Woks of LIfe is truthful, honest and cares about you.
I love this and am going out to get the ingredients!!! Thank you for educating us on your fabulous meals.
Thank you...looks wonderful.
So growing up on the east coast we had noodles like this,, not crisped at all and thicker in restaurants and it was called Lo Mein. When I moved to the west coast the same thing including the wider noodles was called Chow Mein. What I had always called Chow Mein was what is known as American Chow mein now. (it is an American Dish).
there's a lot of treating "chow mein" too much like lo mein and that's why we made this video! ho fun is a thicker wide rice noodle too which sounds to us like the last dish you described
No not ho fun.. just a bit wider than what you have there..
I finally made this last night and it was PHENOMENAL!!! Thank you for sharing your recipes with us!
hurrah!!!! love to hear that! Thank you so much for reporting back 🤩🥰
Your brilliant recipe looks like a genuine keeper for yummy noodles & healthy meat & veges. I like thinly sliced chicken best & your video is a game changer & now my fav go to recipe ❤👍☺
Delish! Thanks for sharing!
This looks delicious! Gonna try my hand in making this for dinner next
This was so delicious!!! Will definitely be making this again. Thanks!
Woohoo!! glad you loved it! :)
This looks AMAZING and I MUST make this soon!!! The Chinese restaurants here in New Jersey serve "Chow Mein" that is a mixture of soggy vegetables and a bland clear-ish sauce that comes with a side of deep fried noodles. YUCK!!!!
So THANK YOU for clearing this up!!!
P.S. I still wish I could be adopted into this family! ❤
hehehe thank you, Kerry! 🤗
I love this. I’ll make it. Thanks
YUMMM!
You did such a good job
I subscribed 🎉
thank you Sherri!
For me as a Westerner, the huge variety of noodles available at Asian grocery stores continues to be utterly confusing. Thanks for helping me to understand Chow Mein and Hong Kong style noodles. Will surely try this recipe soon!
Thanks, Mark!
Yum - noodles are the best.
Love Singapore rice noodles too ❤❤❤
Great demo
Thank you so much! :) Singapore noodles is one of our favorites too!
@@Thewoksoflife1 - would love to see you make this. Please
Great video! I can see what I have been doing wrong.
Yummy! My grandpa always made us the crispy version shown here and we would always order the pan fried with a crispy noodle "disk" (like liang mian huang) at restaurants. Figuring out the difference in names between these and lo mein was so confusing for me before!
It really is confusing for anyone, let alone a Chinese American person!
So it was mentioned that 4oz of dried is equal to 8oz of fresh. Does this apply to other forms of dried Asian style noodles. Dry would keep better in my lifestyle currently but I don't want to be being fresh so often and eating it go bad if I don't get to it. I also don't want to make way too much per the recipes either lol. Since it's only two of us.
Can you use the fat chow mein noodles and cook it the same way. Or those noodles cooked a different way?
Looks great Bill! Any reason one could not substitute the chicken for pork tenderloin or beef if you wanted pork or beef chow mein?
no problem! you can totally make that substitution!
So hard to find recipe !
A classic…just watched video for Mongolian Beef ❤
Thanks, Kenneth! :)
📢🎹🎼
Good to see Woks of Life again. I used to have email recipes sent to me in the early 2000's but lost track. I remember making your tom yum soup and it was amazing.
Roger.
No ingredients on the sauce again. Realy liked your channell , but what's the use.
It's at the 8:44 mark, Carole. And again you can check out the recipe post for all the details. th-cam.com/video/bRungB3F3Kw/w-d-xo.htmlsi=pPlMemyDaVi1gLvB&t=524
@@Thewoksoflife1 Thanks I see it now.
Click on the video description (…more) it’s all there, including a link to the written recipe.
@@PDXTundra please read reply bwfore you.
1sy
Pls lower the music for next time. It's really not necessary. Thank you, God bless.
thanks for the feedback! we're always trying to get the right audio balance, so will continue to finetune!
@@Thewoksoflife1I’m a jazz fan! The music is absolutely purrfect! ❤