📣 The School of Wok cookbook is out now for pre-order! 📣 You can pre-order now at amzn.to/37qfer3 and we are giving you the chance to win a private cookery class with Jeremy for two people! To be in with a chance of winning all you need to do is pre-order a copy of the book. To enter visit m.lndg.page/Nhs7Z4 and provide a proof of purchase along with your name and email address. All terms and conditions can be found on the webpage and must be agreed to to enter the competition but here’s the key info: 👉Competition closes at 00:00 on 26 May 2022 👉Only ONE entry per person allowed. Second or subsequent entries will be disqualified. This competition is not affiliated with TH-cam. The winner will be emailed directly and will not be contacted via DM on socials. Do not open any links sent by fake accounts. We will never ask for your bank details.
Jeremy is my new favorite internet chef and I watch A LOT of them. He is straightforward and simple, has a cute Brit accent, makes DOABLE dishes and is a NO-NONSENSE kitchen master. I suspect he speaks Cantonese and some French. My main man! Seak fawn!!! Bon appetite! Cheers.
agree 100% Jeremy is great teacher and chef with passion and energy you can feel his love of cooking and teaching. If I am ever in the UK, taking a class with him would be awesome fun!
@@andrewclemans6180 oh it works great. Really simple and effective, and oh-my-God. Pretty much like the restaurant versions. I tend to leave out the meat for convenience but I do use the egg for the protein.
I had never heard of Singapore noodles until I went to live in Hong Kong in 1982. When I tasted them, they immediately became one of my favourite dishes. These look good. I can almost taste them.
just made this. seen lots of recipes for singapore noodles that are needlessly complicated. thanks for simplifying and loving the techniques taght. look forward to making it again and tweaking the recipe for my tastes
what i really like about these noodles is u can throw in any bits of leftover meat of veg an comes out wonderful doesn't have to have shrimp or sprouts anything works u happen to have and aside from drying the noodles takes 5 minutes an even the noodles are easy once your used to it i lift them from a colander for a couple of minutes to dry an seperate them then they can sit til ready to cook
i have only just found this guy over last few days, Jeremy is class, I have seen on TV but never on youtube, vids are clean, easy to follow, very descriptive, great teacher. Im off to wing yip now to spend a shit load of money on utensils and ingredients
I think you have changed my life here with this video! I am an Aussie who LOVES singapore noodles, and now knowing I can do this pretty simply at home, myself ..... GAME CHANGER FOR ME!! New subscriber for sure. Love the wok clock system too, so going to use that. Wok on my friend!!! ✌✌✌
I just wanted to say thank you for such a brilliant lesson. Last week, this princess used a variation of this recipe for her first ever meal cooked from scratch lol. You're an excellent teacher!
I made it twice already. It is a very tasty and simple recipe. It doesn't take to many ingredients either. I added some shitake mushrooms, because I really like them. The result was amazing. Thank you.
Just made this... great recipe, excellent flavor (I added a bit of garlic, love garlic)! I did accidentally overcook the noodles though 😥. I let them soak until they were basically tender already... but the key is to soak them only until very al dente, because they'll finish cooking in the pan/wok. Jeremy wasn't kidding when he said getting the noodles right is the key to this dish. Live and learn i guess.
I made it today it was simple quick and delicious .i added some ginger in the sauce because I love it very much...thank you for you recipes and above all your tips that help us cook without missing the result
This is easily the best singapore noodle recipe I've tasted. It's flavor is so authentic! I'm so happy we've just discovered your channel. We're trying your crispy beef tonight. Thanks so much for sharing your recipes.
School of Wok it was delish! However the Singapore noodle is still our favorite so far. Thanks again for sharing this recipe. Also, the video tutorials are very Very helpful.
Jeremy I've just tried this dish, for the first time my noodles never stuck and my wok was clean. Thankyou so much I've learned a lot from watching you it was a delicious dish I'm so proud of myself 💖💖💖
@@SchoolofWok and I finally made this with your amazing video lesson and it came out perfect! So happy I can make one of my all time favorite noodle dishes at home quickly and affordable.
Love your channel and the way you explain things. I just made this for the family and it was friggin amazing! Next time I'll add more chilli though. Absolutely delicious! Keep up the fantastic work! 😎👍
Just followed this recipe to a T and no joke it’s dead on I’ll never call a take away for this again ! Adapt to your palette but it’s amazing. Great job amazing food thanks 👍🏼
Just followed this video to the letter and the results were outstanding. As good as any restaurant or takeaway I’ve ever had ,the flavour of the sauce Jeremy makes up is totally authentic to the restaurants. Go give it a try! Thanks for sharing this with us Jeremy
Did this twice last night, amazing dish and will only get better when I get the sauce spot on. Easy to learn from also need to get the noodles dried properly, thanks for the video!
Hello Jeremy. I love your videos. I grew up in a Take Away in Bristol and being Chinese had to help my parents in our Takeaways. I learned most things cooking wise but I never mastered the Chinese Take Away Curry Skills. Can you do a video on this (Making the Curry Paste and then using the curry paste in Beef/Chicken stock to make the final curry sauce . Thanks Kim
I love the sauce method. I love how you explained the preparation of the rice noodles. I would take the egg out at the beginning though. I prefer the egg to be soft and then added towards the end.
@@lasdfghjk621 I don't think he over cooked it, that's how most Asian versions of Singapore noodles have it, you want runny egg, don't be a toss about it.
Hi Jeremy love yr recipes and thank you for taking yr time to explain everything. Its all so delicious. Cld you make broccoli and beef stir fry please thanks .Thanks again from Trinidad &Tobago in d Cariibbean we love yr cooking .KEPP ON COOKING MY FRIEND ITS YR PASSION
Amazing Jeremy! Have made a few of your recipes so far, making this tonight. Your instructions are clear and helpful, I'll be purchasing your cook books later this week. Keep up the good work and hopefully when Im next in London I'll do a class at your school. Thanks Lee
I just made this using your recipe and I’m absolutely gobsmacked as to how similar it tasted to takeaway! My only question is what kind of oil do you use as it looks much runnier than the sesame wok oil I use ?
Hi Jeremy 😊 i made this noodles today as Sunday is a cheetday in the house 😂 and it was a great dish. Thank you so much for your efford and your channel ❤ Greetings from Vienna, Austria 🖐
Thanks for a great teaching session. The noodle dish looks spectacular. I believe you are using an induction cooktop specially designed for a wok. At what heat setting do you have your cooktop such that your wok maintains it's heat?
Hey Jeremy, watched plenty of your videos on school of work. Great job, super tasty looking and going to try the chow mein and singapore fried noodles! Soak and dry the noodles, what a tip!! To make it healthier could I use the fry light oil spray?
Man I love your vids, your personality is great for this stuff. And your recipes are always amazon, everyone iv tried has been terrific! I think that's why my fiancé said yes 😂😂 cheers brother. Stay healthy 😊👌
Jeremy thank you so much. I learned a great deal just watching this video. Between the Wok Clock and the head and belly I see next level food coming to my families plates very soon.
I made this a few times , but I just made it with fish sauce instead of light soy, and to my surprise... it taste a lot better than with light soy. It's a must try with fish sauce. (But remember you need to use less fish sauce than you would with light soy)
I tried your recipe and I made my first ever stir fry. It was good and reminded me of my time living in Asia. My only issue was that the food lacked a bit of oiliness so I was wondering if I can double the dose of soy sauce snd sesame oil when preparing the sauce.
That was amazing !!! If you wanted a little more liquid could you add a bit of the starchy water from the noodles ? I use that method for pasta dishes .
Hi, is there a way to buy your cooking equipment online? I'm particular interested in your shorter version of the wok ladle :) Enjoy your cooking vids btw! Singaporean noodles one of my favorite dishes - thankyou!
Jeremy what is the difference between light soy sauce and dark soy sauce? they both look the same colour is the dark thicker? Also is that the ladle you always stir fry with from your shop, if so what is the spatula used for? Love your lessons. Richard
Hi! Dark soy sauce is thicker and more caramelised, and is mainly used for colour and texture. Light soy is used more for flavour! We do sell the ladle, and the spatula is more used for getting under things in the pan and flipping them over!
School of Wok, Hi Jeremy thanks for the prompt reply, the soy sauce as I guessed, thanks, have ordered your ladle. Cooked the Singapore noodles last night my Thai wife loved them, she took what was left today for her lunch at work.
📣 The School of Wok cookbook is out now for pre-order! 📣 You can pre-order now at amzn.to/37qfer3 and we are giving you the chance to win a private cookery class with Jeremy for two people! To be in with a chance of winning all you need to do is pre-order a copy of the book.
To enter visit m.lndg.page/Nhs7Z4 and provide a proof of purchase along with your name and email address. All terms and conditions can be found on the webpage and must be agreed to to enter the competition but here’s the key info:
👉Competition closes at 00:00 on 26 May 2022
👉Only ONE entry per person allowed. Second or subsequent entries will be disqualified.
This competition is not affiliated with TH-cam. The winner will be emailed directly and will not be contacted via DM on socials. Do not open any links sent by fake accounts. We will never ask for your bank details.
Jeremy is my new favorite internet chef and I watch A LOT of them. He is straightforward and simple, has a cute Brit accent, makes DOABLE dishes and is a NO-NONSENSE kitchen master. I suspect he speaks Cantonese and some French. My main man! Seak fawn!!! Bon appetite! Cheers.
agree 100% Jeremy is great teacher and chef with passion and energy you can feel his love of cooking and teaching. If I am ever in the UK, taking a class with him would be awesome fun!
This is arguably the best preparation and cooking recipe for Singapore Noodles on the entire internet. Thanks so much for sharing this.
Thank you! - Lee
That is so true .... No one ever makes the sauce with curry powder which makes it very hard to blend with the noodles
I tried the Serious Eats version, and it didn't work (my fault probably). I will try this one and see what happens.
@@cookingwithchaos4080 how was it?
@@andrewclemans6180 oh it works great. Really simple and effective, and oh-my-God. Pretty much like the restaurant versions. I tend to leave out the meat for convenience but I do use the egg for the protein.
I had never heard of Singapore noodles until I went to live in Hong Kong in 1982. When I tasted them, they immediately became one of my favourite dishes. These look good. I can almost taste them.
Super! Made a receipt each day and wow. Excellent explanations and the Wok Clock is a good idea.
just made this. seen lots of recipes for singapore noodles that are needlessly complicated. thanks for simplifying and loving the techniques taght. look forward to making it again and tweaking the recipe for my tastes
Wow beautiful and delicious recipe
Looks so yummy and tasty
Mouthwatering 👌
Nice preparation 👍 beautiful presentation 👌 thanks for sharing
The biggest problem I have with this channel is that I watch it after midnight. The hunger is unbearable.
Bring some snacks next time! - Lee
same
what i really like about these noodles is u can throw in any bits of leftover meat of veg an comes out wonderful doesn't have to have shrimp or sprouts anything works u happen to have and aside from drying the noodles takes 5 minutes an even the noodles are easy once your used to it i lift them from a colander for a couple of minutes to dry an seperate them then they can sit til ready to cook
i have only just found this guy over last few days, Jeremy is class, I have seen on TV but never on youtube, vids are clean, easy to follow, very descriptive, great teacher. Im off to wing yip now to spend a shit load of money on utensils and ingredients
maybe a dictonary also
Hahaha, brilliant comment! Thank you for the support! Glad you enjoy the content - Lee
I think you have changed my life here with this video! I am an Aussie who LOVES singapore noodles, and now knowing I can do this pretty simply at home, myself ..... GAME CHANGER FOR ME!! New subscriber for sure. Love the wok clock system too, so going to use that. Wok on my friend!!! ✌✌✌
Excellent! Now you can have Singapore noodles whenever you want! - Lee
@@SchoolofWok indeed and your Wok Clock is genius method!
9th😂
Cantonese duck
@@berylroberts9561 WHAAAAAAAAAAAAAT?!!!!!!!!!!!!!. HUUUUUHHHHH?!!!!!!!!!!!!!.
I just wanted to say thank you for such a brilliant lesson. Last week, this princess used a variation of this recipe for her first ever meal cooked from scratch lol. You're an excellent teacher!
Hope it was delicious! Thank you for the comment! - Lee
Made this for lunch today, the family loved it! This has quickly become one of my new favorite channels.
A great video, concise and clear .........!!!
Glad you enjoyed it! - Lee
I made it twice already. It is a very tasty and simple recipe. It doesn't take to many ingredients either. I added some shitake mushrooms, because I really like them. The result was amazing. Thank you.
Just made this... great recipe, excellent flavor (I added a bit of garlic, love garlic)! I did accidentally overcook the noodles though 😥. I let them soak until they were basically tender already... but the key is to soak them only until very al dente, because they'll finish cooking in the pan/wok. Jeremy wasn't kidding when he said getting the noodles right is the key to this dish. Live and learn i guess.
Very nice way of cooking... I made it today and it was delicious. I added chicken as well. Thank you chef
I made it today it was simple quick and delicious .i added some ginger in the sauce because I love it very much...thank you for you recipes and above all your tips that help us cook without missing the result
Glad to hear you enjoyed it! - Lee
This is easily the best singapore noodle recipe I've tasted. It's flavor is so authentic! I'm so happy we've just discovered your channel. We're trying your crispy beef tonight. Thanks so much for sharing your recipes.
How did you enjoy the crispy chilli beef? - Lee
School of Wok it was delish! However the Singapore noodle is still our favorite so far. Thanks again for sharing this recipe. Also, the video tutorials are very Very helpful.
Jeremy I've just tried this dish, for the first time my noodles never stuck and my wok was clean. Thankyou so much I've learned a lot from watching you it was a delicious dish I'm so proud of myself 💖💖💖
Well done! Glad you enjoyed it! - Lee
Wow this is one of the best cooking shows on how to master authentic wok cooking! Well done Jeremy!
Thank you!
@@SchoolofWok and I finally made this with your amazing video lesson and it came out perfect! So happy I can make one of my all time favorite noodle dishes at home quickly and affordable.
Very nicely done. One of my favorite channels on youtube. many many thanks for sharing. !
Love your channel and the way you explain things. I just made this for the family and it was friggin amazing! Next time I'll add more chilli though. Absolutely delicious! Keep up the fantastic work! 😎👍
Good stuff, glad to hear you enjoyed it! - Lee
I don't get folks who dislike these videos, too much talking, too many hand gestures? Seriously? You're great, Jeremy!! I love your passion!!
must be new to the internet
@@rfcdgaf LoLz, not at all, but this video is too good for that much hate. Some hate is inevitable, but this is dumber than normal.
Can't please everyone! Oh well - Lee
Just followed this recipe to a T and no joke it’s dead on I’ll never call a take away for this again ! Adapt to your palette but it’s amazing. Great job amazing food thanks 👍🏼
Excellent, glad you liked it!
Wow!!!! Made this for my family today. It was delicious. No more takeaways 😁
Glad you liked it! - Chris
I like all your videos Jeremy. You're a natural!
That was class! Excellent video and the tips are priceless. Thanks.
Glad you enjoyed it!
Delicious food and good presentation 🤝I tried the best food 👌
Just followed this video to the letter and the results were outstanding. As good as any restaurant or takeaway I’ve ever had ,the flavour of the sauce Jeremy makes up is totally authentic to the restaurants. Go give it a try! Thanks for sharing this with us Jeremy
Thanks, Mark! Glad to hear you enjoyed it! - Lee
Yum! Love this recipe, will cook it without the prawns
Did this twice last night, amazing dish and will only get better when I get the sauce spot on. Easy to learn from also need to get the noodles dried properly, thanks for the video!
Brilliant, glad you liked it!
Hello Jeremy. I love your videos. I grew up in a Take Away in Bristol and being Chinese had to help my parents in our Takeaways. I learned most things cooking wise but I never mastered the Chinese Take Away Curry Skills. Can you do a video on this (Making the Curry Paste and then using the curry paste in Beef/Chicken stock to make the final curry sauce . Thanks
Kim
Hi, I’ll add it to our suggestions list! - Lee
Good to see that someone is doing things the right ways! Thanks
Thanks! - Lee
I love the sauce method. I love how you explained the preparation of the rice noodles. I would take the egg out at the beginning though. I prefer the egg to be soft and then added towards the end.
me too , egg should be last , he over cook it and talk to much
@@lasdfghjk621 I don't think he over cooked it, that's how most Asian versions of Singapore noodles have it, you want runny egg, don't be a toss about it.
Looks delicious Thanks for sharing this recipe
The best cooking channel 👏👏👏thanks jeremy 👍
Thank you! - Lee
Yes I agree !!.................He is great to watch !!
So technical yet so simple and easy...
Tried this for the first time tonight. So easy and so, so, good. It's one of my wife's favourite dishes. I am also now a convert to the Wok clock.
Glad to hear it!
k making this again always like to re-watch the video an made it multiple times lol thx again to !
Best explanations ever!!! Greetings from Brazil!
Fantastic Jeremy, can't wait to cook this
Thanks for your suggestion, John. It was simply delicious! - Lee
Just to let u know this is my fave dish and your recipe is the most authentic sing jao and my fave go-to recipe to follow. Keep it up man!
Thank you! Glad you like our video! - Lee
Hi Jeremy love yr recipes and thank you for taking yr time to explain everything. Its all so delicious. Cld you make broccoli and beef stir fry please thanks .Thanks again from Trinidad &Tobago in d Cariibbean we love yr cooking .KEPP ON COOKING MY FRIEND ITS YR PASSION
Hey Jeremy if you dont have a wok what other pot u can use in its place?Thanks for answering our questions too.
Thank you, Jenny! We have a beef and broccoli video here th-cam.com/video/H6At8zWBarM/w-d-xo.html - Lee
You can use just a normal pan if you don't have a wok! - Lee
Amazing Jeremy! Have made a few of your recipes so far, making this tonight. Your instructions are clear and helpful, I'll be purchasing your cook books later this week. Keep up the good work and hopefully when Im next in London I'll do a class at your school. Thanks Lee
Thank you! Hope you enjoy the book!
Jeremy , you are the best. Just love your recipes and your style of cooking. Keep them coming. Regards from NZ.
Thank you! - Lee
Very helpful Thanks you.
You're welcome! - Lee
THANK YOU FROM AMERICA!!! 👍🏻🇺🇸✌️
I just made this using your recipe and I’m absolutely gobsmacked as to how similar it tasted to takeaway!
My only question is what kind of oil do you use as it looks much runnier than the sesame wok oil I use ?
Hi Jeremy 😊 i made this noodles today as Sunday is a cheetday in the house 😂 and it was a great dish. Thank you so much for your efford and your channel ❤
Greetings from Vienna, Austria 🖐
Glad you enjoyed it! - Lee
Great vid and good lesson on cooking techniques for woks. Please make a vid for cooking Laksa!
I love your videos. You explain the process so good! Keep em comin mate!
Thank you! - Lee
Wow. Just cooked it and im eating this right now. Incredible.
Very delicious!
Excellent! - Lee
Woah...I like this Noodles so much, Thanks 😀😁🤩👍👍👍👍👍👍👏👏👏👏👏
Glad you liked it! - Lee
This is one excellent channel!!!!!
Delicious 😋 I'll try it tonight..Ty😘
Gonna try this one can't wait x
Let us know how it goes! - Lee
I've never tried drying my noodles out like that and I can see how it works, I will try that next time. Thank you Jeremy :)
It'll make your noodle dishes just that much better! - Lee
So simple to make and so delicious too. I've cooked it a couple times and I absolutely love it!
Good stuff! - Lee
This is the best recipe for this dish
Thank you! - Lee
I will definitely try this recipe. It looks so delicious my mouth is watering👌
It was so good! - Lee
Thank you for lovely recipe .
You're welcome! - Lee
Great job. Recipes looks delicious worth watching.
Thank you! - Lee
Excellent video.... looking forward to more videos I'm a big lover of Asian dishes
Thank you! - Lee
Gracias por la receta. Saludos de Guatemala.
I'm so gonna make this
Thanks for sharing
One of the best take out I ever had. . Singapore rice noodles. Yum!
Now you know how to make them! - Lee
Your Singapore noodles looks & tastes delicious bro!
You Sir, are wonderful. Awesome vid! Can you recommend a Curry powder brand?
Most takeaways use Eastern Star.
You are the best, I make my dishes as per your tips eg. Tummy and head, that make it super simple and delicious..
Thank you, glad you enjoy our content! - Lee
My fav noodle dish but cant replicate. Will try this version next time though ✌🏼
Hopefully you like it! - Lee
You are a true master.
Thank you! - Lee
Thanks for a great teaching session. The noodle dish looks spectacular. I believe you are using an induction cooktop specially designed for a wok. At what heat setting do you have your cooktop such that your wok maintains it's heat?
Glad you enjoyed the video! We are using an induction hob for woks, we would have been using high heat for the stir frying - Lee
OMG! Just made tonight and better than restaurant food! Can't believe it, so good xx
Glad you enjoyed it! - Lee
Your amazing!
Going to make this for my family
💕💕💕💕💕💕
Hey Jeremy, watched plenty of your videos on school of work. Great job, super tasty looking and going to try the chow mein and singapore fried noodles! Soak and dry the noodles, what a tip!! To make it healthier could I use the fry light oil spray?
Not sure if it'll come out the same but there's no harm in giving it a go! - Lee
Thank you for the recipe. And thank you for taking the shells off the prawn tails. I always do the same.
Thanks for watching it! - Lee
Another great recipe Jeremy..thank you
Thank you! - Lee
Ziet er schitterend uit. Ik ga aan de slag 👍
Man I love your vids, your personality is great for this stuff. And your recipes are always amazon, everyone iv tried has been terrific! I think that's why my fiancé said yes 😂😂 cheers brother. Stay healthy 😊👌
Haha, glad to hear it! Thanks! - Lee
I love your videos Jeremy. Thanks for the great details
Thanks! - Lee
Great recipe and love Jeremy!
Thanks! - Lee
I love the video so much, what I want to see in the next video is Fried Char Kway with 2 perfectly boiled eggs and 1 Fried Spicy Thigh Chicken.
Hi love your videos was just wondering can you use the same paste for Singapore fried rice too
You can give it a go! - Lee
Jeremy thank you so much. I learned a great deal just watching this video. Between the Wok Clock and the head and belly I see next level food coming to my families plates very soon.
Excellent to hear, Tony! We hope your family loves the food! - Lee
Yum yum yummy 😋 thank you 🙏!!
You're welcome! - Lee
Awesome, Jeremy! Thank you for doing these lessons. You explain things so well. Can you tell me the type of oil you are using to cook with in the wok?
Thanks! We use vegetable oil to cook with! - Lee
I made this a few times , but I just made it with fish sauce instead of light soy, and to my surprise... it taste a lot better than with light soy.
It's a must try with fish sauce.
(But remember you need to use less fish sauce than you would with light soy)
Very well done !
Thanks! - Lee
There's that word again "WOW" you guys do wok 👏 👏
Thanks! - Lee
U r a good cooking teacher
Thanks! - Lee
Going to make this for my birthday😊😊😊😊😊
I tried your recipe and I made my first ever stir fry. It was good and reminded me of my time living in Asia. My only issue was that the food lacked a bit of oiliness so I was wondering if I can double the dose of soy sauce snd sesame oil when preparing the sauce.
Love Singapore noodles 🍝
It came out really well!!! Thank you so much!
Glad to hear it! - Lee
That was amazing !!! If you wanted a little more liquid could you add a bit of the starchy water from the noodles ? I use that method for pasta dishes .
Good tip! - Lee
Very nice thank you
Thank you! - Lee
Hi, is there a way to buy your cooking equipment online? I'm particular interested in your shorter version of the wok ladle :) Enjoy your cooking vids btw! Singaporean noodles one of my favorite dishes - thankyou!
Thank you! We have links to our Amazon stores in the description of our videos :)
Jeremy thank you for all the details! Not only an amazing cook, but you're an awesome teacher as well! Looks delishhhh, cant wait to try! 😇🙏
Thanks! Hope it turns out well! - Lee
Jeremy what is the difference between light soy sauce and dark soy sauce?
they both look the same colour is the dark thicker?
Also is that the ladle you always stir fry with from your shop, if so what is the spatula used for?
Love your lessons. Richard
Hi! Dark soy sauce is thicker and more caramelised, and is mainly used for colour and texture. Light soy is used more for flavour! We do sell the ladle, and the spatula is more used for getting under things in the pan and flipping them over!
School of Wok, Hi Jeremy thanks for the prompt reply, the soy sauce as I guessed, thanks, have ordered your ladle.
Cooked the Singapore noodles last night my Thai wife loved them, she took what was left today for her lunch at work.