BETTER THAN TAKEOUT - Chow Mein Recipe (广式炒面)
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- Опубликовано: 20 авг 2024
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Today, we are making Chi You Huang Chow Mein (豉油皇炒面). Chow (炒) is stir fry. Mein(面) is noodles. Chi You Huang (豉油皇) means “the king of soy sauce”. I know it sounds weird, but it is trying to describe that if you cook this right, you can maximize the flavor of the soy sauce and bring this dish to the king level. So this is basically vegetable stir fry noodles that are seasoned with soy sauce.
INGREDIENTS (1 portion)
150 grams (5.3 oz) of fresh egg noodles or 100 grams (3.5 oz) of dry egg noodles
40 grams 1.4 oz of bean sprouts
40 grams 1.4 oz of carrot
1/4 of a medium-size onion about 40 grams / 1.4 oz
40 grams 1.4 oz of garlic chives
1 clove of garlic
A drizzle of olive oil to add to the water
1 liter of water to pre-cook the noodles
1-2 tbsp of oil to stir fry
1 tbsp of light soy sauce (Amazon Link - geni.us/uSWuLV)
1 tsp of oyster sauce (Amazon Link - geni.us/B75jBu)
1 tsp of dark soy sauce (Amazon Link - geni.us/6hJC)
1/4 tsp of sugar
INSTRUCTIONS
Bring 1 liter of water to a boil. Add a drizzle of olive oil, then toss in 100 grams of dry egg noodles (or 150 grams of fresh egg noodles).
Turn off the heat immediately, let the noodles soak in the hot water. Gently loosen up all the noodles with a pair of chopsticks. Dry egg noodles will take about 3-5 minutes; fresh egg noodles will need 2-3 minutes depending on the thickness.
Take out the noodles and spread them on a rack for at least 10 minutes. The rest of the heat will help to evaporate the excess moisture.
Cut the noodles into 6 inches long pieces with a pair of scissors.
Julienne some vegetables. I used 40 grams (1.41 oz) of bean sprouts, 40 grams (1.41 oz) of carrot, 40 grams (1.41 oz) of garlic chives, 1/4 of an onion, and 1 clove of garlic.
In a sauce bowl, mix 1 tbsp of soy sauce, 1 tsp of dark soy sauce, 1 tsp of oyster sauce and 1/4 tsp of sugar.
Turn the heat to high. Heat your wok until smoking hot. Add 2 tbsp of oil. Swirl the oil around to cover the bottom to create a non-stick layer. Add in the noodles. Use two pairs of chopsticks to fluff the noodles for a couple of minutes.
Add the vegetables. Pour in the sauce in batches. Stir to combine all the flavor. Turn off the heat and serve the noodles on the plate.
Videography / Editing by Austin Schargorodski - austinschargor...
I love the way you commentated about the dish while preparing.... you explain why... and all the questions I have in my head.. you magically said it while I was thinking it.. tell tell sign.. that you are a magnificent teacher !!!...I love being your student.. thank you for everything...!!🙂
a very good teacher for sure 👍💕🌷
Mandy is just truly amazing, I do wonder if Mandy actually has a cooking class, I would be inline waiting to enter her class before anyone turned up lol
Completely agree! There's so much to learn in each souped up recipe video.
Telltale sign
I love how you explain all little details!
@@3twarriorcryptoacademy498 Nasty to spam this site. low life skum..
I love how you pronounce Oil .
That is what has me hooked since I saw her channel a little after 3 am this morning!😊 I haven't stopped watching!
I agree. I am Chinese and I am still learning so much from her explanation. She doesn't overexplain it, and everything shared is so logical.
The big difference between you and the rest of the other RUclipsr cooks is that you provide important tips to help make the dishes authentic.
You know Ms. Mandy, growing up in a heavily meat oriented cuisine and raising beef cattle while growing up, I find the older I get, the more my tastes have shifted toward really good vegetable dishes and even my meat dishes have less meat and more vegetables. I will never be a vegetarian, but the shift has been interesting to experience. Thank you for sharing another dish to support this change in tastes!
I was born to eat meat....and nothing has changed in 50 years. hahahaha! Cheers, Bear! =)
I remember watching a cooking show at one point, but forget which one. However, there was a quote that always stuck with me "Meat isn't the star of the show, but more in a supporting role" (heavily paraphrased). But I always found that to be a good guideline for most meals.
@@Thundaarr Ever had Lasagna di Carnavale? Meat is definitely the star of THAT show. LOL
@@Maplecook i know meat is great and all but for our health especially us guys gotta regulate our consumption of meat to avoid colon cancer and all that. take care bro
@@doml7750 You're not wrong. hahaha
The tips you gave in this short video solved so many “why’s” that I’ve had for so long. I’ve even avoided working with the noodles. I can’t wait to use them again. Thank you for your precise presentation.
Hello! :) I just wish to express my delight at finding your channel! I am a South African national, but living in Malaysia for the past two years. I have always been nervous at trying to cook Chinese food, but your easy to follow tutorials and loads of practical tips, have given me the courage to try. I made this dish today, with veggies that I had on hand and some pork loin. Deeeelicious!! My husband said it’s the best chow mein he has ever had! Btw, I invested in a wok yesterday. Game changer!!! :)
This is my absolute favorite cooking channel on youtube. You explain everything perfectly instead of ignoring it. I love learning about cooking techniques. Thank you so much!
You deserve Michelin Star status for your teaching style as well as your food preparation. I’ve learned more from your channel than all my years of cooking, which exceeds your lifespan! Old dogs can learn!
This is the best explained chow mein I’ve watched, so delicious, fresh and easy!
Mandy is an excellent teacher. I learn something new from every one of her videos. I will try this recipe for sure!
I'm binge watching all of these videos. I tried the fried rice recipe and it was so good! Now I'm addicted to watching these videos.
I lived in Asia for 5 years and loved the cheap food in food courts. Glad to know I can recreate some of those dishes now
Very well done video and excellent explanations of not only how but why you are doing things the way you do! Thank you for sharing your knowledge and your culture!
I'm sure you get tired of all the forced positive comments, so here goes mine. It's been proven that adding oil to your water for cooking any type of pasta, does nothing to prevent sticking. The amount of water determines how freely the noodles can float and not collide with one another. Nice recipe.
Looks delicious! 😋
I loved how you adapted your method to alow for your arthritis. I'd prefer to try this way too. 🥢
Thanks 🥰😘
Hi Mandy..I really love the way you present your videos..👌🏼 You have a great deal of knowledge about Chinese cooking & other technical things about cooking in general..so you have a new subscriber 😊 I love Chinese & Thai cuisine so much 😋😋
I have to say that I love your recipes even more since I bought your wok. It makes a huge difference in the flavors when used as you explain. My boyfriend and I both still watch your videos whenever we can. Thank you for sharing all of these delicious recipes. Sorry that you have arthritis.
Yes, I'm here for the common sense, explanations & details! I've watched this video twice & I'm sure I'll watch it more. It all makes so much sense... Why my noodles were over done, tilting my plate so I didn't eat the excess oil I added! Thank you so much , this is great!!👵
Mandy you are such an excellent teacher! I always look forward to your uploads as I know I will learn a wonderful new recipe along with some Chinese language and history. I appreciate your adaptive techniques as I must use them too.
I'm not a professional cook, but my family has opened a few restaurants and takeaway shops in the UK, so I've spent my entire life around the kitchen. You know what? You not only understand the techniques, but you also know how to explain them clearly at just the right moment! Seriously, many cooking channels nowadays are just for show, and you can really tell they don’t know how to cook properly! I’m proud of you! Keep going, chef!
Thank you, Mandy for your well-explained videos. They are very helpful!!!!!!
I really appreciate how you explain why you prepare the ingredients in the specific way that you do. This knowledge I learn from you has been very helpful in how I prepare other dishes as well. Thank you!
I just love your clear pot. And of course all your recipes. They help me build my family’s go to recipes.
Just found your posts today and I have to say you have improved my ability to cook with a wok no end, I had never heard of 'the breath of the wok' before, but my word does it work. Thank you so much, the chow mein was very good, and thanks to your advice, so close to the real think. Thank you once again.
Excellent teacher. You don't make unnecessary comments or make unnecessary exaggerated facial expressions like other cooking videos by other youtubers. I highly enjoy your videos.
Yeah those stupid Commentary that is litteraly longer than the video itself
I sure wish you a full recovery, thank you so much for sharing your love for cooking with us.
I've made so many of your recipes and it's so good.
@Leslie Alatorre I have a wok and it's preferred, but not essential if you don't have one . You can use an iron pot if you have one .
The wok gives out "wok hay" which is the smoke you see when it gets really hot. That gives the food flavour.
@Leslie Alatorre cool .
@Leslie Alatorre There' a similar Japanese recipe of Yakisoba noodles. They don't use wok.
I'm sorry to hear about the arthritis :( as someone with gout, I empathize.
Yes I have ankylosing spondilytis. And I have tremendous sympathy for anyone with arthritic pain. I really hope you stay strong. Mandy.
hi chad , have suffered with gout for years and finally went and got some meds!(was worried about side effects)says to take 3 times a day ! so i took them whenever a bout of gout was coming on ! So 8days of pills have lasted me for over 6 months and i am eating tomato and mushrooms so i am in gout heaven haha seems like it was the chicken that fucked me !was eating a lot - havent eaten for months now and no gout and no pills !!!!!
best cooking video I've EVER watched. WOW!! You explain everything so so so so well and love how you say the portion size measurements too. Amazing job, just earned a sub, keep it up
You are my go-to when cooking Asian dishes, period.
Some really good advice in this video. I've washed the noodles with water before to stop them cooking and then have them stick. Also the point about not adding all the sauce at once was very useful. Thanks for another very well made, information video. Sorry to hear about the arthritis, that must make cooking really difficult =(
Love this, I've always wondered how yo get it perfect. The tips here are really good. For anyone watching this, if you can try to get the garlic chives (in the UK they are often called Chinese chives). They are so strong and pungent they make such a difference to the flavour.
Such a good cook. I like how you explain every phase of the recipe. For us inexperienced cooks. Chinese, Cantonese, Filipino, Italian, German, Jewish, Japanese just to name a few. Love cooking all kinds of dishes. Enjoy yours a great deal. Thank you for sharing with us.
I too have arthritis, and when you show alternative ways of "tossing" things... These are the tips I write down. ;) Keep up the great work, my wife and I enjoy your recipes (even though I have to substitute a few due to allergy's). This one will be made on my next day off!
I have weak wrists that prevent me from using those traditional huge chef's knives or lifting large skillets to do the "one-handed food flip" all the tv cooks love to show off. Smaller Santoku knives with well designed handles are a blessing.
OMG can't believe one of my favourite dishes is this easy to make 😱
I wasn’t hungry at the beginning of the video; I’m super hungry now!! 😋🤤
She's so cute! Love her videos. I learn a lot. I could watch her eat the entire dish! I'm making this, too. Thank you.
Veggie roots are BEAUTIFUL ! There’s no shame in nature’s beauty 💕
I made this tonight in your wok, and it was absolutely perfect! I was delighted to find that the noodles didn't stick at all! I also appreciated the trick of tossing the noodles with chopsticks, too. That really helped. I'm going to add this winner of a recipe to my regular dinner rotation.
Thanks so much for these videos. I find these recipes to be much tastier and healthier than take-out. Also thanks for all extra details and nuances. You do a great job at explaining the importance/relevance of every step.
Excellent recipe…. My husband went nuts over this one!!! So yummy!!! Thank you!!!!
I made this recipe for my own today it was delicious I added an extra spoon of light soy sauce at my taste
Just woah! I never expected that I could cook so tasty noodles! All thanks to your video!
I have had success with several of your recipes. Thank you! Also thanks for making it easy to print out your recipes.
Oh my! I spent all day making your pasta, and then I made this with some of the pasta!
I have tried sooo many times to make chowmein. This is the only time I made it correctly. I'm so excited I wanna cry.
I live off grid. So any craving I have, I need to make myself.
You're amazing, thank you ❤️
Lol, your comment tickled me. I felt your tears of joy! Haha. I love Mandy and all her recipes too!!
Hi. Just finished eating this meal...tried it because you made it look so simple. I already had some pork dumplings in the freezer and steamed them. To be honest, I thought it would all be a bit dry...but no...it was great. Drying out the noodles was a bit messy, and a lot ended up on the kitchen top / stove / floor. Even dried out the jar of bean sprouts. Everything you said was correct...and the wok was more or less dry after the two sessions. It sure stays hot too. Thanks for uploading this instructional video. Regards from sunny Spain.
I love your videos so much, your recipes always turn out amazing! I recommend your channel to everyone because you're so in depth with your instructions
Same here!
You are so orderly and precise in your explanation. I love your Cantonese names for the food. Please don’t substitute their names but keep the Cantonese names
Wow, you kept it perfectly separated and no stick, not too oily!
We who actually cook these dishes know how difficult this is.
You make it look easy!
Thank You, hungry now!
Love your perfection.
searched all my life for prefect chowmein recipe and finally I got it
this is amazing thanks for explaining this so well, mine always stuck to the bottom and went gooey now I know why :) love your channel
Since I don’t have either dry egg noodle or wet noodle I used spaghetti noodle (thin version one) but it still tastes good and the smell is soo good like we order from the restaurant . Looking forward for upcoming recipe . Thank you Mandy
That's exactly what I was wondering - whether it would work with spaghetti if that happened to be all one had on hand. So you answered my question a year ago already. :D
Yeah, I can see an angel hair pasta working just fine in a pinch!!
This is the 4th Noodle Stir Fry video I've watched tonight, and this is the first one to get it right. NOODLES FIRST. No one else tells you this, but it's really important to fry the noodles so they don't feel like spaghetti. Any other noodle stir fry vid you watch, just ignore that they add the noodles last, and do them first. Trust me (and souped up recipes). One other thing: The sauce can be SOOOOO simple. Literally like 3/4 soy sauce and 1/4 teriyaki (the thick stuff) is delicious. It's that simple. Add some ginger and garlic and it's extra delicious. You don't have to even cut your own veggies. Just get a stir fry mix out of the produce department. It's seriously the easiest, most delicious thing you can make yourself on the regular. I eat it almost every day, smiling.
Thank you for your nice compliment. That encourages me to continue to make more delicious recipes. New videos coming out every Wednesday. Hope you keep enjoying them.
Mandy
Thank you for your great videos & the wok I purchased from your site is AMAZING. I made sure to season it exactly as you suggested & it really is fantastic & nothing sticks. You are fabulous.
I grew up in Macau so chow mein is a wonderful childhood memory for me. Thanks for uploading this, I’ll definitely be making it soon.
I enjoy your attention to detail and how you explain every step.
I love how you explain everything in so much detail. Love how you explain how and why you do each little thing and why not to do certain things. It's like I'm not only getting the recipe but also the art of it. & history. So informative! I also love how i just learned why my other noodle dishes would either clump or become so mushy. So although its not the same dish, the same "do's & don'ts" apply. Love how you have solutions for all the questions in my head without ever asking. You're awesome ❤️
I love how honest you are. "I thow away the scraps because It has to look "pretty".
I like you touch on real home practical techniques.
I really love your videos on how to cook Asian recipes. I’ve always loved Chinese food but could never get that distinct flavor my local Chinese take out had. Now that I’ve learned & bought what ingredients I need I find that my cooking these dishes taste so more authentic. Thank you so much ! 🥢🥡🥠
Mandy you are a great teacher and chef. Thank you for sharing your passion for cooking Asian dishes at home with us!
I lived many years in China and totally spoiled by Chinese food. This type of Chow Mein was my favourite. Now when I am not in China anymore I miss it so much. That's the reason I am here.
Very easy and recipe saver.
That's the reason why most Chinese people are slender in shapes it's because their food doesn't have much "palabok" that we Filipinos are doing.
Her fried noodles is so simple yet tasty and delicious.
In 2017, when I and my friends got the chance to tour in HK we normally eat and buys food in the street. I got amazed to their fried noodles without having anything in the plate but yet sooo delicious and tasty because of their condiments used in the recipe.
I’ve made your egg foo young and put it in my Repertoire of my meal arsenal. Now I’ll be adding this also!
You are an amazing teacher, how you explain everything in such detail makes learning so easy and interesting. Thank you for everything you do 💗
We planted garlic chives last year and they are coming up just fine in zone 4b. Wasn't sure how to use them. Thank you for the information on how to handle the noodles. So important. We would add some kind of pepper oil as we like medium spicy. Thank you again for the recipe.
I love how I love how comfortable you're with admitting comfortable you're with admitting
Hearing you say "just google it" so casually made my day 😂. Thanks for the great tips on real stir-frying, and for the recipe
I had just recently came across Mandy's channel and I absolutely love her cooking skills and how she explains not only how but why when preparing the different types of food, she is amazing. One day I will need to try out her recipes myself, I can only imagine the different flavors dancing around my taste buds with each bite!! 😄❤☺😁😮😃🍽
Wow, I learned the secrets on how to cook the noodles, now I can try to make some of your recipes. I never knew that about keeping the wok so hot! Well explained!
I loved how u explain so well in detail also no music and sounds something that other channels don’t do more often cool
So yummy!!!!!!!!!! Now that I have that wok, it’s time to try this!!! Thanks so much for the carefully thought out explanations of each step. I truly appreciate these videos and I even try to be as concise and accurate as you are in your dialogue on my own channel!
I really appreciate the explanation of steps and the reasoning behind it. Thank you!
În all of these years, no one has suggested to make single portions due to the lack of heat from domestic & camping gas cookers, it all falls into place now and explains my previous mistakes, thank you. You are my go-to Chinese cooking channel, you teach and explain everything so well, thank you.
I have never made chow me in noodles till today!! And they were so good! Thank You!
Love how you make chinese cooking much easier for us Mandy.
I had this dish a few times in Hong Kong.
Thank you for this recipe ... but more importantly, thank you for demonstrating the method. It’s my favourite noodle dish and I will be doing this for lunch tomorrow. By the way, I was drooling when you started to eat the noodles😀❤️❤️❤️🙏🏼🙏🏼🙏🏼
You are the best. You explain everything so well & you made the dishes so easy to cook. Well done. Lots of love 💕💕💕
I'm learning so much from you, thanks Mandy. I bought your wok off Amazon last week and it is excellent! Such good value for a great quality wok.
I've been trying to make takeout style chow mein for so long and I always felt I was just a liiiitle bit off, but didn't know how to fix it. This was super helpful, thank you!!
Looks very tasty. I will definitely try this recipe in very near future. Excellent presentation & explanation of recipe, its culture & cooking process. Thank you.
I love her accent! It’s so cute! I hope she never loses it. Her recipes are absolutely delicious. 😋
Excellent as ever. Made it for my vegetarian, 16 years old daughter's birthday. We highly enjoy it. And last but not least you're very easy to understand for french people,so we often come on your channel to find good asian recipes. Thx !😸
You’re an expert! I’ve tried a few recipes and they always turn out perfect and manageable.
Same here
This looks delicious. Thank you for explaining every step so well, you're definitely my favourite food-related youtuber!
This lady is the cutest and the most articulate. I would eat anything she cooks with my eyes close.
So glad I found your channel! I love listening to you and your attention to detail when explaining things is very helpful. Thank You and I wish you much success!
If I want authentic Chinese food, I come here and nowhere else!
Amazing, thank you for these recipes.
Always my go to for Chinese food recipes. You are the best teacher. I’ve never had sooo much Chinese condiments in my fridge before lol !
I loved your shows..is so detailed and you can speak very well. Keep going babe.. Thank you so much for your hard work.
Thank you for all those fantastic technique tips! They are invaluable! I love watching your videos!
Thank you so very much. You explain the little details things so very well and it is much much appreciated. This is a great recipe and I'm going to make it for supper tonight! Btw.. i did buy your Wok and am waiting for it to come into the mail from Amazon. Can't wait. :) I hope it has directions on how to season it too.
Hi Barry, Mandy has a whole Video on how to season her wok. Check it out.
You have the some of the best looking dishes on RUclips!!😍
I really appreciate the fact that you tell us what to do, but why it should be done.
Another great recipe, thank you so much! 🙏🏼 Made this 3x already
As always, great job on the video. You always know how to inspire me to do better work. Thank you for sharing. Oh, and if you can't find fresh Chives, you can substitute dry chives. The flavor is so much better than green onions. I like to add some hot chili sauce to my noodles. So good!
Thanks so much for your recipes!
I am sick with COVID, and just made your egg drop soup, as I couldn't have anything solid. Loved it!
Such a simple recipe and educational demo of a chowmein. I made the best chowmein today at home without even a wok. Thanks I subbed.
Thanks to this creator for such a beautifully constructed tutorial. Will I try this one? Damn straight I will! Subscribed and notifications on.
So delicious! Just made it and currently worth the hard work of cutting vegetables 😍
I made this last Sunday and even my mom, who is the pickiest eater I know, loved it.
I double the vegetable amount in addition to cabbage and shitake mushrooms
Plenty of mushrooms
I also add more aromatics like ginger and a little bit of cilantro
Makes a serving very voluminous
I also use less oil
I use the spray for one second
Constantly tossing more than normal almost too much lol for no sticking
I’ve used lower calorie noodles although not as tasty but definitely not bad for calorie deficit or to maintain.
Makes for a voluminous meal for those who have too high stomach capacity and don’t want to over eat calories to maintain weight or lose weight if you eat within your deficit
I love food that lends itself to be super customizable