Chow mein is technically one of the trickier stir fry dishes you can attempt. I made this video to show you how to get perfect results every time with 3 easy tips. Why don't you share your tips, tricks and hacks here on the comment section? Let's chat 😊
Thank you for widening my horizon! Could you do a video on planning a whole meal? Like - those noodles must clearly be delicious, but - would they be the only food on your mid-week dinner table? Do you make veg side dishes? A salad? Condiments?
Hey! Thank you for such an interesting comment. I've been concentrating on individual dishes purely because of time constraints and to keep my videos to a reasonable duration. The concept of planning a whole meal is a great idea - I need to give it some thought as to how I could implement it. Incidentally I would pair up this nnoodle disg with my Pak choi recipe or some crisp broccoli with a little oyster sauce (that one is on my upcoming video list). Thanks again for your question. Please keep in touch 😊
@@ChowWithLau That would be so nice? You know, the internet is full of recipes for single dishes! And restaurant food doesn‘t show what real people eat for real dinner! Sunday feasts, family meetings - yes, those might also be covered with a restaurant menu in mind! But I always wondered … those meal hacks in the shorts never seem to make a wholesome normal day family dinner, do they! Would even be nice if you just shared your way of combining dishes theoretically, or with previously produced content! Or as a short according to season or produce or type of Chinese cuisine! Or just suggest some sides that can go with the star of your video!
Cheers lau, interesting that you suggest leaving the noodles overnight in the fridge to help the drying process did not consider that, (even though I use this process for prepping rice prior to frying ) have seen different processes, to include not rinsing the noodles in cold water after boiling whereby they dry in their own steam, or leave near a fan to allow the cold air to dry them. Will try your overnight fridge suggestion, very impressive how you manage to obtain such a high temperature on what is nothing more than a small gas ring.
Hi @boogles - I’ve seen the fridge thing in takeaways and restaurants. A lot of them will pre-boil the dry noodles during the day, let them cool and then stick them in the fridge to use in the evening. I just expanded that to overnight as that’s probably what would suit most of us. And yes there’s lots of ways to get a similar result - I haven’t tested all of them but I think as long as you start frying with a dry noodle you’re good to go. I’m all about demonstrating that you can do all this on very ordinary cookers. Gas flames burn hot and if you let your wok/pan get really hot at the beginning it really helps. But I’ve got to say that the wok I’m using is really very good. The steel is thin so it heats up really quickly but I think it retains heat because it’s a big wok. All I do is let it sit on the flame until it starts to smoke and then I know it’s ready 😊
@@boogles263 No worries. I would cover loosely in parchment/greaseproof paper to minimise condensation before putting in the fridge. I have tried freezing noodles - maybe I'm doing something wrong, but it's never turned out well. They tend to go to mush.
Hi Dan, I find that the fresh egg noodles you find in supermarkets are all pretty good but they don’t keep very long. With dried egg noodles I always go to Chinese supermarkets where there’s always a lot of choice. I don’t particularly have any favourites but generally they’re all pretty good. Sorry I can’t be more specific
Glad you like the video! 🫶 My family has never made this with onions in our takeaway so I just wanted to stay true to that. However I like onions in everything so I’m definitely not opposed to it. Also all my recipes are customisable - everyone has different tastes so I’m open to variations and I also welcome suggestions that I might like to try. So definitely make it to your one tastes, my recipes are just a guide. Hope that helps 😊
@@mcm.walnuter3479 That would certainly help. Try to get your pan/wok really hot before you add your ingredients and don’t put in too much at once. Cook smaller amounts and use the heat to do it fast and your ingredients should stay nice and intact. Hope that helps 😊
@@eldubs I didn’t choose this wok - my wife bought it for me as a surprise anniversary present. But I have to say that it is the best wok I’ve ever used. It cooks beautifully, is well made and the only thing that might be an issue is that it is a big and heavy wok. I genuinely wouldn’t swap mine for any other 😊
@@ChowWithLau the best shop ever am always in there and Tesco it’s the best bad not such a rip off the mussels were nice years ago from there. I also love the chocolate from there.
Chow mein is technically one of the trickier stir fry dishes you can attempt. I made this video to show you how to get perfect results every time with 3 easy tips. Why don't you share your tips, tricks and hacks here on the comment section? Let's chat 😊
Thank you for widening my horizon!
Could you do a video on planning a whole meal?
Like - those noodles must clearly be delicious, but - would they be the only food on your mid-week dinner table?
Do you make veg side dishes? A salad? Condiments?
Hey! Thank you for such an interesting comment. I've been concentrating on individual dishes purely because of time constraints and to keep my videos to a reasonable duration. The concept of planning a whole meal is a great idea - I need to give it some thought as to how I could implement it. Incidentally I would pair up this nnoodle disg with my Pak choi recipe or some crisp broccoli with a little oyster sauce (that one is on my upcoming video list). Thanks again for your question. Please keep in touch 😊
@@ChowWithLau That would be so nice? You know, the internet is full of recipes for single dishes! And restaurant food doesn‘t show what real people eat for real dinner! Sunday feasts, family meetings - yes, those might also be covered with a restaurant menu in mind! But I always wondered … those meal hacks in the shorts never seem to make a wholesome normal day family dinner, do they!
Would even be nice if you just shared your way of combining dishes theoretically, or with previously produced content! Or as a short according to season or produce or type of Chinese cuisine!
Or just suggest some sides that can go with the star of your video!
Cheers lau, interesting that you suggest leaving the noodles overnight in the fridge to help the drying process did not consider that, (even though I use this process for prepping rice prior to frying ) have seen different processes, to include not rinsing the noodles in cold water after boiling whereby they dry in their own steam, or leave near a fan to allow the cold air to dry them. Will try your overnight fridge suggestion, very impressive how you manage to obtain such a high temperature on what is nothing more than a small gas ring.
Hi @boogles - I’ve seen the fridge thing in takeaways and restaurants. A lot of them will pre-boil the dry noodles during the day, let them cool and then stick them in the fridge to use in the evening. I just expanded that to overnight as that’s probably what would suit most of us.
And yes there’s lots of ways to get a similar result - I haven’t tested all of them but I think as long as you start frying with a dry noodle you’re good to go.
I’m all about demonstrating that you can do all this on very ordinary cookers. Gas flames burn hot and if you let your wok/pan get really hot at the beginning it really helps. But I’ve got to say that the wok I’m using is really very good. The steel is thin so it heats up really quickly but I think it retains heat because it’s a big wok. All I do is let it sit on the flame until it starts to smoke and then I know it’s ready 😊
Cheers lau, would you leave the noodles covered or uncovered while refrigerated overnight. And can they be frozen for later use.
@@boogles263 No worries. I would cover loosely in parchment/greaseproof paper to minimise condensation before putting in the fridge. I have tried freezing noodles - maybe I'm doing something wrong, but it's never turned out well. They tend to go to mush.
@@ChowWithLau many thanks.👍
Just write this in now I need a book from you lol 😊
Working on it! 😅❤️
@@ChowWithLau great can’t wait 😝
👍💜👍 looking good.
Thanks Duncan. I went to a Jolibee at the weekend btw. Very nice 👍 😊
@@ChowWithLau cool I have been to 5 jollibee hope to visit Nottingham one day👍👍👍
@@duncanmit5307 Give me a shout if you do 😊
What brand of noodles would you recommend?
Hi Dan, I find that the fresh egg noodles you find in supermarkets are all pretty good but they don’t keep very long.
With dried egg noodles I always go to Chinese supermarkets where there’s always a lot of choice. I don’t particularly have any favourites but generally they’re all pretty good.
Sorry I can’t be more specific
Lucky boat noodles are king👍🏻
Why no onions? Great clear video btw❤
Glad you like the video! 🫶
My family has never made this with onions in our takeaway so I just wanted to stay true to that. However I like onions in everything so I’m definitely not opposed to it.
Also all my recipes are customisable - everyone has different tastes so I’m open to variations and I also welcome suggestions that I might like to try. So definitely make it to your one tastes, my recipes are just a guide.
Hope that helps 😊
Can I dry out undon noodles too? I find them very mushy in my stir fry
@@mcm.walnuter3479 That would certainly help. Try to get your pan/wok really hot before you add your ingredients and don’t put in too much at once. Cook smaller amounts and use the heat to do it fast and your ingredients should stay nice and intact.
Hope that helps 😊
@@ChowWithLau thank you so much!
@@mcm.walnuter3479 You’re very welcome! ☺️
Thanks for the video Lau! I like your wok do you have a link to it at all please?
You're welcome! The link to my carbon steel wok is amzn.to/3oHPSyW This link is also in the video description. Hope that helps :)
@@ChowWithLau thank you very much really kind of you.
@@ChowWithLau mixed reviews but seeing as you use one I must be good. My birthday next week so will treat myself to one.
@@eldubs You’re welcome 😊
@@eldubs I didn’t choose this wok - my wife bought it for me as a surprise anniversary present. But I have to say that it is the best wok I’ve ever used. It cooks beautifully, is well made and the only thing that might be an issue is that it is a big and heavy wok.
I genuinely wouldn’t swap mine for any other 😊
Where I get these Asian style noodles from as only go Tesco and I need these in my life ❤❤❤❤
I actually get my fresh egg noodles from Aldi. They’re in the fridge near the fresh veggies. I’ve always found them to be excellent 😊
@@ChowWithLau the best shop ever am always in there and Tesco it’s the best bad not such a rip off the mussels were nice years ago from there.
I also love the chocolate from there.
@@OnestopASMR. Yes, very good indeed. I’m in there so often that I think one they might sponsor me.
So if anyone from @aldi is watching…..? 😅
@@ChowWithLau 🤗🤗🤗🤗🔥🔥🔥🔥🔥😁😁😁😁😁
U never know 🙌🙌🙌😂😂😂😂