Recipe: Andrew Zimmern's Hong Kong Style Soy Sauce Noodles
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- Опубликовано: 10 сен 2024
- Way out on Causeway Bay in Hong Kong, I ate in a middling restaurant pretty frequently before it closed. Like a lot of restaurants, it did a few things so well, so perfectly, that I kept going just for those dishes. One of them was these noodles, to which you can add shrimp or roast pork (really, anything you like), but I keep it pretty basic here. I make these once a week without fail. The whole chiles don’t make it spicy. If you want it that way you need to crush one or two up. I buy thin egg noodles at my local Asian market and keep them in the fridge. They will last two weeks if you have a refrigerator that has a good dehumidifier; otherwise you can freeze them, and they defrost quickly. This dish requires about 10 minutes of prep, and that’s it. One of my favorite easy weeknight meals … enjoy!
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So happy to see Andrew after so many years. Big fan. Would love to see Andrew take on durians again😂
Did you say durian???? OMG that is just my favorite fruit! I eat it outside so it doesn't gross out hubby. He doesn't know what he is missing, more for me though haha!
@@marijkeschellenbach2680 Unsolicited vicarious durian tasting video for you - this lady loves it almost like you!
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😳 I’m strolling RUclips and here is one of the people that got me started with loving food shows. My favorite person on the television is here. Glad to see you Andrew. I loved watching you for so long. Thanks for coming back. It looks good and I’d eat it. Yummy 🤤
Me 2.. ❤❤
Great dish, but the music makes it quite difficult to hear you clearly.
I agree. Music is nice but a little loud.
I thought I was def..😆
@Jermaine Carroll 😂facts!
Or you could just turn the volume down and read the captions
@@amasterofbation or just make it correctly instead of people proposing impractical things.
I grew up with Andrew in NYC and he was a great person back in the day and already fascinated by food. Happy for his success!
Thank you Andrew for being such a great mentor and ambassador of everything thin the culinary world. You may never know how many fans have became chef's solely from watching your show. Your opinion mattered so much at my house that we would set the DVR ahead of time to record your show. Those Hong Kong style noodles look very delicious! Again thanks for being here and I look forward to watching your future video's.
I love "kitchen management" meals, especially when they turn out to be something worth making again. A little leftover asparagus, some great northern beans, and some cherry tomatoes resulted in one of our favorite pasta dishes. It's delicious, and only lacks a name. This looks like something we'd eat every week as we almost always have those staple ingredients on hand. Thanks for posting.
that is how i cook every day...what needs to be eaten? ok cook it...
Haven’t seen this guy in a decade, these are great, like we never left.
I made these tonight for dinner. I did not use the chilies, as we don’t like spicy. I did use bean sprouts instead of cabbage and red bell pepper. It turned out great! My husband really loved it too.
The bean sprouts sound like an awesome addition.
Love this guy!!! He made me the food eater I am today ! I’ll try anything twice. Thank you Andrew !! Bizarre Foods was the Best show 🔥
My wife and I have been watching you for so many years (okay, that sounds creepy…we have been watching your shows) and we are such huge fans of yours! Not only are you a great chef, you are so respectful of people of all cultures and just a genuinely fantastic human being. You learned from your struggles and you pulled yourself up and you help to pull others up. We absolutely loved your series on “What’s Eating America”. Thank you for being such a great example of what we should all be.
You think that sounds creepy? Me and my wife have been watching you and your wife watching him for years..
@@jamesfoo8999 Ha!
@@jamesfoo8999 lollll
Haven't seen this guy in a decade lol, but I'm happy he's enjoying our culture's food
Your loss
@@jobim9347 what? Who lost what? What are you talking about?
@@pamelapoulos5019 His loss for not keeping up with Andrew
Love you, Andrew Zimmern! Watching these types of videos gives me comfort and happiness!
Andrew you are for sure one of my biggest role models regarding food, culinary and cooking education for a looong time and I am grateful for all the content you ever produced, which helped me a lot in a way you can not imagine, just wanted to mention that quickly before I ask you / your team what kind of wok-style frying pan that is, from which brand, and where we can get it, really searching for a high quality one like that for a while, maybe you could help.
And another awesome recipe btw, thanks for sharing !
It looks like he's using something called HexClad Hybrid. It's a nice style of non-stick pan that is quite populat here in China (not that brand, but the design). But as far as woks go, there's no need to fret about getting the right one--anything that is properly coated and reasonably easy to handle will work just fine.
Lovely, and so happy to have found you! Had to turn off audio and read the captions, I am very sensitive to loud noise. Subscribed immediately, I’m so happy to see you again on any format. You bring joy and education wherever you are!
Noticed the Hexclad pan is NOT as nonstick as advertised. But love the kitchen management approach to getting rid of left over ingredients, especially for household cooking.
Really? what part wasn't non-stick? But any nonstick used after a while will lose some of it's efficiency.
I'm from Hong Kong, glad to see such a simple and easy cooking channel😊 Noodles looks delicious👍👍
Thank you, Andrew! Really appreciate how you teach all the techniques and explanations. Great video
Thank you Andrew....This video brings back childhood memory of buying a bag of soy sauce noodles as breakfast for HK$.30 in mid-70s Hong Kong.
I was in Boston last century and visited a little Chinese greasy chopstick restaurant in "The Combat Zone", as they called it back then. I had the crispy version of this dish and it set me on a lifelong path to find these dishes, learn how to make them and then make them a snap to prepare. That's some good eats. It was great fun watching you eat weird food but it is a pleasure to watch you cook. Nice snap to the wrist on the flip.
Was waiting for something to jump out of the pan while he was flipping it, alas, not a single food item popped out with his perfect flips. You sure know what your doing in the kitchen. I love noodle dishes of all kind, European, North American, Korean, Thai, Vietnamese, China, Japan, the list goes on. I have tried many and Cooked many, but this is the first time I have seen this style of noodles in first. Will for sure be trying this one❤
Love the recipe! Just made this dish by adding fried tofu. So delicious. So easy.
Music is not needed at all, it distracts from your presentation. Your a world class chef, I think most of us would just like to hear you talk and see a world class chefs hands in action. Cheers
Asian approve!! The Thai Basil is fine because it goes well with it. More dish please!
Omg! It took a minute and thirty seconds for me to realize that this is Andrew Zimmern! No, I did not look at the channel name, just clicked on the video because the noodles looked yummy. Then he flipped the noodles. Once he flipped the noodles, I went...wait, his voice sounds familiar...is it??? Then I glanced at the channel name. Yo! It's Andrew Zimmern! Great to see you!!!
This young man is by far one of the greatest people ever.. I remember when he came to LionsGate many moons ago and he was so personable.. The same person you see, the same energy.. He is just GREAT!!! 🥰
Andrew Zimmern, great to see you.
I've missed you and your wild and crazy recipes..👍👍
Such a nice guy. Love to hear his voice again
nice to see you again Andrew , to this day I still make your best chicken wings recipe from china OMG. you still the man!!!!! hope to meet you and day sir ! Been fan of your for over 20 -25 years plus???????
regards,
Rene , Sarasota Florida!!!
Wow!!! Glad to have ran into this channel. Great and warming to see you ANDREW! ❤
I'm just a simple fan, I see Andrew Zimmern, I hit Sub and Like. I grew up watching this man's bizarre foods. I could put bizarre foods or ancient aliens playing all day on TV, and I wouldn't get tired of it.
BIG FAN of all your work Andrew. God bless y'all for this Memorial weekend 🙏
Watching you fuss with the noodle bits made me realize how much I appreciate my small silicone spatulas.
I made these for dinner and then made more, today. Lol
Thank You Andrew, for the recipe and tutorial!
Looks so tasty! However, music very loud and annoying. May not have been so bad in the background but it’s not, it’s in the foreground with your voice.
I used to watch Bizarre Foods religiously! Glad to see you’re on YT Andrew!
Love it- hubby eats no meat during the week to be good and then meat on the weekends. This is versatile to prepare either way depending on day if the week! Yum- looks absolutely delish!❤
Thanks you so much 🙏Andrew for this delicious recipe of Hong Kong style fry noodles🙏🤩👌
Our families favorite meals!!!!!
Wow, so happy to see you Andrew again! Didn't see you via tv much, great to see you here. From Hong Kong and NYC.
Pretty solid recipe that lends itself to substitution. It was what was for dinner tonight! Very tasty!
This is one of my favorite dishes to eat. I order this whenever I do Chinese take out! You tossed like a boss!
This is just like one of my stables. I do a few things different, but the addition on thai basil, or any basil is a must. I cook the vegetables first to get that deep wok char on them, then I add the noodles. Good idea to cook those fresh thin egg noodles for only 45 seconds, then wash them thoroughly under cold water. Also, add some sesame oil.
Love the little trick of using chopsticks as the utensils....no need for a giant spoon, I use them often for cooking
I see this man and I subscribe. Love everything with him involved.
Looks yummy. The background music is a distraction though. Makes it hard to follow the recipe.
watching andrew's content now feels nostalgic
Great to see you, Andrew, and this is totally in my wheelhouse, and something I know I would love to make and even more so to eat!! 😋
Love it! Been watching you for over a decade! Nice to see you on youtube and that you are doing well. I never got to meet you but I have a friend that did at his restaurant and said you are such a nice guy. Same guy we see on TV. Looking forward to more of your videos.
Cheers!
Excellent person and great coach.
Uncle Andrew...sounds like it has a nice ring to it.
I use tongs when cooking noodles or dressing pasta with sauce in a pan. Absolute lifesaver. And I’m Asian so I’ve been using chopsticks my entire life. Try tongs, it’s a life changing experience. Lol
Best New ASIAN FOOD In Bugibba, Malta 2023 (BOMBAY MASALA)
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Looks delicious! I embrace dishes like that! I have most of the ingredients. I don't buy or keep hot peppers but I do keep an assortment of Chili paste, Spicy Korean Gochujang Paste and Pepper Flake to spice stuff up whenever necessary! ;)
Love the inspiration I will definitely try this like you said it's perfect for cleaning out the crisper ❤
Thanks for sharing Andrew. I’ll definitely make this for my family. It looks delicious.
I channeled my inner Andrew while visiting Mexico and tried Mexican peanuts (fried crickets). They were great!
Loooong time no see. Glad I found you on RUclips 👍
That is such a nice kitchen... And now I'm hungry
Didn’t realize I missed you! I have immediately subscribed! I wish I could hear you over the music track! Thanks for sharing!
You've done great, even without intense flame.👍👍👍
Andrew, we need you out on the road from a random country eating weird stuff, always enjoy your shows, big fun here my man.
Andrew, it's fantastic to see you again. ❤
Looks delicious and I can't wait to try it. May I suggest having the cook top closer to the center of the frame because the subtitles were over the wok and I couldn't see what was going on.
Yum! Looks very satisfying!
love the background music
Your the Best. Miss watching you on Tv
Loved the noodles! SKIP the irritating music, had to turn sound off. My musician ears hated the music! Love you Andrew, happy to see you back! Aloha from Maui!
Where have you been? I miss you and your show so much!!! True fan!!!!❤👏👏👍👏👏❤️
Love real-time cooking! (Minus une petit mise en place.) Have literally every ingredient except Thai basil (anise=blech) so looks like this is tomorrow's dinner. I also have that exact apron in a deeper green lol. Appreciate that you've jumped on that bandwagon.
THAT LOOKS LIKE MY FAVORITE DISH (not tried). Wow. ❤good one , grateful & thanks 🙏🏽
I just had a sauce like this today from Taco Bamba. I have a fridge full of serranos so I know now what I'll be making with them. Thanks!
Puck fittsburg? You forgot the H, bud. 😂 I'm guessing you're a Cleveland or Baltimore guy.
Lol what i don't get it 😅 and how is this comment on this video? I didn't post this here? Fucking weird
Andrew! You’re like fine wine! You getting better with age! Luv to see it lol!
Yum! Thank you Mr.Zimmern
Looks good! This would be easy to make vegan for myself (I have vegan oyster sauce-Wan Ja Shan brand and there's options out there for vegan egg noodles like you used in the video). I'll have to give this recipe a try-thanks so much for sharing ;)
Please, just enjoy your life instead.
There are vegan oyster sauces out there too. They normally have a mushroom on the front. I just started eating the reg oyster sauce about 2 years ago and started with the mushroom based one even though I hate mushrooms as much as oysters. Now I love reg oyster sauce.
Yummy and delicious recipe I like it❤❤❤
I love watching you cook, more videos please 💜
Miss your travel food show
Īnto this. Loving the higher video quality. Great choices of meals too... I made a white bean soup last week and it fucking slapped. Will try these soon!
Oh man im glad your on the internet man . I loved watching you on the discovery channel as a kid.
What kind of noodle is that called at a Chinese market?
Hi hi....I have been a big big fan of your wonderful endeavors. I must say you look fantastic!!
Nice tossing. Adding bean sprout and sesame would be great too.
YAY I had no idea you had a RUclips channel! So excited! And I'm definitely going to make this, looks amazing!
I didn't know you were on RUclips. I'm glad I found your channel. Great dish.
Looks super ... Enjoy
How do you feel about browning the veggies first, separate them, and then adding them back in? Looks delicious, though!
Nice!
I make a very similar sauce for "American Chinese Takeout." 2:1 Oyster sauce to soy, because I'm also using MSG and white pepper for the final season.Great fried noodles, fried rice, egg foo yung, beef-and-broccoli (or any protein-and-fibrous veg.)
Just discovering your channel. The noodles look delicious! I will say that the music is distracting. I look forward to trying this dish!
Miss your show ! Glad you are still around
Music got me feeling like I’m shopping in Abercrombie and Fitch in 2001.
Ohhhh I found you Andrew, Your show Bizarre Foods was my true go to show on T.v
I’m in Los Ángeles and It’s to hard to find egg noodles even here- most noodles just have yellow5 and no egg at all. What kind of noodles are you using?
Your such a joy to watch. Thank you. Keep it up
Imagine having a cooking channel and unironically stirfrying in a teflon pan
!Looks delicious. Not all of us (me) can flip a pan pf food.
Greetings from Redondo Beach CA🌷🌷looks delicious Andrew! You are making me hungry🌷🌷
Nice to see you Andrew, I always enjoyed your TV show. Thanks for the recipe, I'll be adding it to my home cooking rotation. Best Wishes to you. Steve Toyo12
Wow Andrew! That looks so yummy! Thank you very much for giving us a great idea for a quick delicious meal!!!! XXXOOO!!!!
Love it.
Love this! How hot does the burner need to be turned up to?