🤤 The CRISPIEST RICE NOODLES, ever. (煎米粉)
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- Опубликовано: 28 июн 2024
- Watch Daddy Lau teach us how to make pan-fried rice noodles. It’s another Cantonese dish with textural context, saucy yet crispy. It’s a gluten-free alternative of HK style chow mein with a delicious chicken and shrimp topping.
Rice Noodles: amzn.to/4bFniTZ
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👩🍳 JOIN THE CANTO COOKING CLUB 👩🍳
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Module 17.1 Preview - Dried Rice Vermicelli: www.madewithlau.com/club/less...
Join the club: bit.ly/4bARcJL
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/pan-f...
🙏 SUPPORT OUR CHANNEL 🙏
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
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👋 CONNECT WITH US 👋
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Gas Burner: amzn.to/3OJJ68q
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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🔗 LINKS MENTIONED 🔗
Cate Food Travel 凱特食旅: • How Rice Noodles Are M...
NEO Secret Recipe: • 香煎米粉 Pan Fried Bee Hoon
職人吹水 SingSingKitchen: • 〈 職人吹水〉 香煎米粉 點解咁香脆？ 羅漢...
Cecilia Mok: • 【豉椒牛肉煎米粉】一款特別又滋味的煎米粉，香...
有福共享: • 莫偉初師傅 - 銀芽肉絲煎米粉 (修正版)
Simon T Kitchen: • 沙爹肥牛煎米粉 ｜ 煎米粉家庭做法 小油煎米...
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⏲ CHAPTERS ⏲
00:00 - Rehydrate rice noodles
01:18 - Prepare chicken
02:16 - Prepare shrimp
04:09 - Prepare vegetables
06:30 - Create sauce
06:53 - Create slurry
07:13 - Pan-fry noodles
11:29 - On panfried rice noodles
12:05 - Stir-fry veggies & sauce
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
Join the Canto Cooking Club: bit.ly/3wDB8Yb
Get the full recipe: madewithlau.com/recipes/pan-fried-rice-noodles
Dad is such a pro. There are no wasted movements. He's constantly wiping down his workstation and not only is he explaining but he's teaching what he's doing. Also, Dad's passion for food is infectious and inspiring. Love it!
Best cooking channel ever.
Sending lots of love and hugs for Daddy Lau! Please make a video about starch and all different ways of substition when one starch is not available. Indonesia, like China, has many different options of starches, we have the usual cornstarch, sweet potato starch, potato starch, black / white glutinous rice flour, rice flour, pao flour, cassava flour, and so many more. How do you use them in cooking? Thank you
Once again, Thank YOUR Father , sure enjoy His Presentation.
I’m watching this while I’m making your garlic broccoli for the umpteenth time!😂
That is one of my favs too 🤤
The best meal ever.
劉老爺 又多一集源源不斷 無數次的家庭晚餸 學到好多野 更多謝老爺的細心精品 贊 👍
唔好客氣，感恩有您嘅支持！老劉祝福您闔家安康快樂！
Thanks a lot. This is one of the most difficult dish. And Master made the whole process looked so smooth, efficient.
It turned out amazing!!!!!! I´m Dad´s fan!!! Thank you, a new family favorite.
Thanks Daddy Lau! From big bear ca
i have made the chow mein from your previous video, me and my family loved it! thank you Lau & son
已經聞到米粉煎香嘅米味！多謝劉師傅！
唔好客氣。好多謝您嘅支持！老劉祝福您同家人安康快樂！
I am so gonna make this on my weekend. Love it. Thank you.
This looked so tasty. I LOVE rice any way it comes.
Wow, I'm learning so many handy knife skills in this video! 😍
Looks delicious, thank you for posting.
Whoah!!! I've never seen this! I've got to try it. Thanks so much.
I literally just had a random craving for crispy rice noodles and went on RUclips and immediately saw your video and was absolutely thrilled ❤
That looks delicious
Thangkyu recipe chef salam dari tukang Nasi Goreng Indonesia
😂10:14 the barely stifled chuckle from Randy re: flipping the noodle pancake, "What if you're a new hand (newbie)?"
Looks delicious 👍
I love crispy noodles! Can you use bean thread noodles? Thank you for sharing.
A LOVELY FAMILY
Awesome recipe chef, please show danzai noodle recipe please
Do you have a cookbook out?
Oh man.... I know what I will be making tomorrow!
I want to see Daddy Lau's take on 滑旦河, one of my favorite childhood dishes. There's this mom-and-pop Chinese restaurant right by my house that does this delicious kwetiau siram (滑旦河). I am close to 40 now and I still remember how good it is. The restaurant is not there anymore btw.
I think you guys did a similar dish 豉椒牛河 back a year ago, but this dish has a lot more gravy with an eggy consistency and a strong wok hei taste. Not sure if this can be done in a normal home kitchen.
Love the small pot he uses to soak noodles. Does anyone know of brand and quart size?
It's actually 肇慶 (zhaoqing) not 紹興 (shaoxing) if you're referring to the rice vermicelli from Guangdong, cuz Shaoxing is in a different province.
How do I make a once off Patreon contribution?
Does Cam enjoy the noodles?
HK dad, i think so
I am unable to get ANY recipe. Your "contact" site is not working. Please assist, too busy cooking from previous recipes.
It's 😅 working normally!
@@terenceperizone
Good for you, but won't work for me.
🍚🍚🍚🍚🍜🍜🍜🍜
如何防止沾鍋
我有過這樣的經驗：煮一些義大利麵後沾鍋，太硬了，洗鍋非常困難有什麼好的建議嗎
要防止沾鍋，食材落鍋前，必須把鍋燒到夠乾才放油，夠乾的程度是鐵鍋中心轉白，（有白煙冒出）。我說的是鐵鍋，若是不沾鍋則不必這樣做。
另外，若沾鍋後難清洗，請放入一些清水入鍋內，蓋上蓋子開火煲滾，停火焗幾分鐘才清洗，就容易好多了。非常感謝你的支持！老劉祝福您和家人安康快樂！
我不是說油炸 我是在談論煮意大利麵我不是說油炸 我是在談論煮意大利麵
Would I be correct assuming that you speak French as well?
Father Lau, why must carrots 🥕 🥕🥕🥕🥕🥕be peeled ? There are so much nutrients and good fibre on the carrot skin 🥕🥕🥕🥕🥕🥕
They're more sweet! Eat the skin as snacks
If you grow your own you can just scrub them well then prepare however you like.
2nd
早上好从泰国我谢谢爹爹的知识泰国就多有中国菜一般潮州菜多有是因为泰国有潮州是第一华侨民但是我的爹爹祖先是中国海南人
唔好客氣，感恩有您的支持！老劉祝福您闔家安康快樂！
When it's all said and done that's about a half cup of oil your eating just for a crispy bed of noodles. I'll stick with pan fried noodles with the toppings/sauce placed on top for a similar, much less fat/oil meal
Well, 3/8 cups, but who's counting? No crispy, no joy!
Keep in mind that is multiple servings.
Use non stick pan. It'll still work with less oil and heat.
That's the difference between wok fried and pan fried if a noodle bed presentation is not required. You can still have a noodle nest result.
The desired cooking result is really a selective or partial 'deep fried' noodle texture. And the amount of oil you use is not necessary the amount of oil you actually eat in a meal. 😉
Jeepers I thought I'd learn how to make rice noodles from scratch ... the noodles. Not by some noodles and then ...
You might want to switch to a Non-Chinese Source of Chinese Style of Food (same food, but from a different source). Currently 90 percent of China's Groundwater is unfit to drink, and pollution is unregulated; so your food might be contaminated with pollutants. Just letting you know.