Hey Steelydan, normally I do add vinegar, I usually add rice wine vinegar to my lo mein dishes. But good move my friend, you are certainly a great cook 👍
Happy new year Wally,Gona make this dish,tried that many of your receipes & all taste like eating out,thanks for sharing & may 2024 be a great one for you & family.🎉👍
Like 166 your channel popped up as a recommendation so I watched your tips for cooking channel video uploaded a year ago. Now I'm here to watch you cook 😊 BTW I'm a great eater 😅 I just love how words flow for you. I'm a chatterbox but in front of the camera the cat gets my tongue haha I write the script while watching the video that's being edited. But when I read it ummm I know it just doesn't sound natural 😮 OK let me watch you cook and eat it! Have a wonderful day!
Thank you for the kind words 🙏 But believe me when I tell you I stumble over my words a lot. Just keep at it. I subscribed to your channel and I wish you much success ❤️
Wow! Fantastic, Wally 👨🍳. I'm cooking this tonight, but I must get some bean sprouts in the mix, too. We love the crunch and flavour. Luckily every supermarket here sells a whole range of dried and fresh noodles. I envy the fact that your orchids are outdoors, where you cook. Mine can be outdoors in the Summer, but need a glasshouse and heating in the Autumn and Winter. A lot of mine are from Thailand. 🤟✌️🙏.
Hi Jon hope all is well with you 😀 My brother in law used to grow orchids for export. Today he just grows orchids and enters them into competition in Thailand. It's a fascinating flower I can see why it becomes a hobby.
@@WallyCooksEverything They are, Wally. I used to have a huge collection and was a member of one of the UK's oldest orchid societies. We used to hold monthly shows and display our plants all around the country. Difficult to grow in our climate, but when they flowered it was worth it!🤟✌️🙏
Hi Wally I love this dish. I love black pepper chicken. There are some HK cafe here in NY uses spaghetti as their pasta and not lo mein. But it still taste good.
I've got a mild beef curry with potatoes in the works. But can replace with chicken of course. Never had sardine curry I don't mind doing some research on it, thanks for the idea 🙏😀
Hi Wally! Are you OK? I posted this comment through a translation software because I am from China and I really like your channel, your pragmatic shooting style, and your sense of humor. Although there are no gorgeous backgrounds and high-end kitchen utensils, this feeling is very good. Real, I love it! I am also running a food channel, and there is no profit plan yet. I think I will continue to work hard! Wish you all the best! greetings from China! I wish you and your family health and happiness!
I use the cheap dried ramen packet noodles. Just cook 1/2 the amount of time and no seasoning packet. They work great for a substitute and available everywhere.
Great question! 😀 For my kitchen set up about 3 to 4 minutes. If you are using a wok, bear in mind it is thinner so heats up quicker. Plus my hob has higher flame output which is one reason why I can cook faster. Also not a hard and fast rule. The point of undercooking at this phase is so I don't overcook the chicken in the final cook phase. You can cook the chicken thighs until it's 100% done and still add in the end. As long as you don't cook too long in final cook phase. I undercook meats the first phase out of habit as I was taught that way 🙏 Anyways hope this wasn't a long drawn out explanation 😆 Thanks for watching and happy new year!
It's hard to say, because depending on Chines restaurant they have different styles and methods. But for me a lo mein has thicker noodles. Chow mein have thinner style egg noodles 🙏
You definitely can use spaghetti as lo mein. I do that occasionally and the result is fantastic. I find that spaghetti goes extremely well with tom yam sauce. Btw, watch the carrots. Limit the quantity or your noodles become too sweet. Thank you for sharing!
Welcome back buddy!! Great video as always!!
Jason
Thanks Jason!
YUM!!!
Yummy.
I gotta give this a try Wally, ty!
great
hey how's it going!? happy new year! 🙏
hello my friend, thank's
happy new year to you too@@WallyCooksEverything
Love black pepper anything! 🤤
Thank you brother! 🙏
I am making this today Wally. Thank you mate!
Ummm so so so 😋 yummy
Thanks Wally👍
Great video. I will be trying. Thanks for sharing.
Thank you for this I look forward to trying it!
💜👍💜👍 nice
looks Spicy and nice
I made it today and it came out excellent. I added a bit of vinegar for extra bite and it felt like a good addition.
Hey Steelydan, normally I do add vinegar, I usually add rice wine vinegar to my lo mein dishes. But good move my friend, you are certainly a great cook 👍
I need that wok you use - awesome recipe and video!
Happy new year Wally,Gona make this dish,tried that many of your receipes & all taste like eating out,thanks for sharing & may 2024 be a great one for you & family.🎉👍
Happy New Year to you and your family as well 🙏
I bet if I'd use spaghetti with this it would be the best spaghetti I've ever had.
lol you might be right 🙏
Like 166 your channel popped up as a recommendation so I watched your tips for cooking channel video uploaded a year ago. Now I'm here to watch you cook 😊 BTW I'm a great eater 😅 I just love how words flow for you. I'm a chatterbox but in front of the camera the cat gets my tongue haha
I write the script while watching the video that's being edited. But when I read it ummm I know it just doesn't sound natural 😮
OK let me watch you cook and eat it! Have a wonderful day!
Thank you for the kind words 🙏 But believe me when I tell you I stumble over my words a lot. Just keep at it. I subscribed to your channel and I wish you much success ❤️
Happy New Year, man!
Hey brother, happy new year!
Do you have pineapple chicken video? I love your videos. The family gets excited when they see me buy chicken thighs. Your recipes are amazing.
Not yet Stephanie, but I’ll add it to my list 🙏❤️
Wow! Fantastic, Wally 👨🍳. I'm cooking this tonight, but I must get some bean sprouts in the mix, too. We love the crunch and flavour. Luckily every supermarket here sells a whole range of dried and fresh noodles. I envy the fact that your orchids are outdoors, where you cook. Mine can be outdoors in the Summer, but need a glasshouse and heating in the Autumn and Winter. A lot of mine are from Thailand. 🤟✌️🙏.
Hi Jon hope all is well with you 😀 My brother in law used to grow orchids for export. Today he just grows orchids and enters them into competition in Thailand. It's a fascinating flower I can see why it becomes a hobby.
@@WallyCooksEverything They are, Wally. I used to have a huge collection and was a member of one of the UK's oldest orchid societies. We used to hold monthly shows and display our plants all around the country. Difficult to grow in our climate, but when they flowered it was worth it!🤟✌️🙏
Hi Wally I love this dish. I love black pepper chicken. There are some HK cafe here in NY uses spaghetti as their pasta and not lo mein. But it still taste good.
Thanks! You are right, my recipe is actually based on a similar dish I had in HK cha chaan tengs.
Well done. Any chance of a mild chicken curry with potatoes Or maybe even sardine curry ?
I've got a mild beef curry with potatoes in the works. But can replace with chicken of course. Never had sardine curry I don't mind doing some research on it, thanks for the idea 🙏😀
Hi Wally! Are you OK? I posted this comment through a translation software because I am from China and I really like your channel, your pragmatic shooting style, and your sense of humor. Although there are no gorgeous backgrounds and high-end kitchen utensils, this feeling is very good. Real, I love it! I am also running a food channel, and there is no profit plan yet. I think I will continue to work hard! Wish you all the best! greetings from China! I wish you and your family health and happiness!
I'm am fine, thank you! Hope all is well with you also. Yes keep working hard. I subscribed to your cooking channel and I wish you much success! 🙏
I use the cheap dried ramen packet noodles. Just cook 1/2 the amount of time and no seasoning packet. They work great for a substitute and available everywhere.
Thanks for the tip Bruce 👍 I'll try it out myself too. Thanks for watching and commenting. And happy new year! 🙏
when you say 75% chicken done, how long did it take you to get there on medium high heat?
Great question! 😀 For my kitchen set up about 3 to 4 minutes. If you are using a wok, bear in mind it is thinner so heats up quicker. Plus my hob has higher flame output which is one reason why I can cook faster.
Also not a hard and fast rule. The point of undercooking at this phase is so I don't overcook the chicken in the final cook phase.
You can cook the chicken thighs until it's 100% done and still add in the end. As long as you don't cook too long in final cook phase.
I undercook meats the first phase out of habit as I was taught that way 🙏 Anyways hope this wasn't a long drawn out explanation 😆
Thanks for watching and happy new year!
@@WallyCooksEverything Thanks that helps. If you can tell approx times in your videos on each of the steps, it really helps us novices :-)
is there a difference to chicken lo mein and the chicken chow mein we have here in the UK?
It's hard to say, because depending on Chines restaurant they have different styles and methods. But for me a lo mein has thicker noodles. Chow mein have thinner style egg noodles 🙏
When I make it I add mushrooms and green beans
You sure can 👍
You definitely can use spaghetti as lo mein. I do that occasionally and the result is fantastic.
I find that spaghetti goes extremely well with tom yam sauce.
Btw, watch the carrots. Limit the quantity or your noodles become too sweet.
Thank you for sharing!
Thanks for the tips! And thank you as always for watching and commenting 👍
Wally, in your recipe you say 2 teaspoons of Black Pepper but in your video you use 2 Tablespoons of Black Pepper. Which one mate ?
Hey Colin how’s it going? 2 teaspoons black pepper my friend, I made a correction on the video 🙏😀
Sorry mate didn't listen well enough. Cooked it, great stuff. Regards and thanks from downunder Oz.@@WallyCooksEverything
@@colinclutterbuck6077 no problem at all, really happy you tried out the recipe, thank you and take care 🙏
would it be better to have raging gas high heat for all of this like in a restaurant?
most certainly would 😀
@@WallyCooksEverything ok thanks as a few dishes don't benefit from the jetfuel flame.
What do you mean you don't like carrots ?:)))))
lol yeah, but I would eat it if it was drenched in ranch salad dressing 😀