My 100yr old grandma loves this dish! Just made it for her without chicken 🐔 and prawns 🦐 cos she doesn't eat them. Just chyesim and fish cake is good enough 😋🤤 yummilicious 😋
It's so nice of you to consider Muslims as well when you're making these dishes and telling us alternatives we could use. ❤️❤️A lot of the time most of the cooking videos, they use products with alcohol or pork and they don't give any suggestions or alternatives. So this is wonderful. Love your recipes and may you get all the success in the world ❤️❤️
I'm a domestic helper working at Hongkong 15 years already, I always watching your channel to get a new idea for my menu , lunch or dinner , thank you so much 🙏
You're most welcome R&R. Hope you'll be able to go home and visit your family soon. Thanks so much for always coming to our channel to get ideas for your menu. :))
Hi Roland. We prepared this dish for dinner today. Son, daughter and wife really enjoyed it. Full marks for me. Thank you for sharing your knowledge. God bless you.
Tried this and its super duper good! I am a malay muslim and always love chinese dishes. Your channel had inspire me to try all the variety of chinese style dishes. Thanks for sharing all the recipes and tips too! Keep it up!
Done this a few times and finally stumbled on the perfect way to do the rice noodles for me. The trick is not to boil the noodles like you do pasta. Even 2 minutes is too much for the brand I use. Just dump the dried sticks into boiling water, use tongs or chopsticks to swirl around and separate. The moment the noodles can softly swirl and waft, remove and drain in colander. I find it works best when the noodles are “al dente” - not totally soft and white, retaining a little of its uncooked translucence. Frying further cooks and softens it hence if already soft, it becomes “mushy” or soggy as you fry with vegetables etc
Thanks Chef. I cooked this yesterday & my family loves it, including myself (been wanting to cook this for ages but donno how🥴). I use La Gourmet pan 😬 that i bought last year , works well for my cooking 🧑🍳.
Hi Atun, I'm so honoured to be able to help you through your Chinese cooking journey. Thanks so much for always watching our videos. Have a great weekend!
Again a very appealing dish. I love Asian-style noodle dishes. A nice contrast to Italian pasta. One of my favorite dishes is "Ma Yi Shang Shu". That was yesterday. I will definitely try the "Chinese Shrimp & Chicken Noodles" soon. A clear LIKE for the recipe!
I made this and it was simply delicious! I was afraid my supermarket bought flat hokkien noodles would be able to take such long cooking but it did and it was so good! It Tasted better than zi char stalls near my house 🤣
This recipe save me lots of energy, no need to fight against oily wok yet delicious to the last spoon.... really appreciate yoyr kindness brother... I made triple the recipe for 5 adults 😊😊😊😊
SO excited tO try yOur recipe Chef. Noodles are One Of my favOrite 🍜😍 Oh thank yOu chef fR sharing yOur recipe and thank yOu tOo fOr recOgnizing yOur Muslim fOllOwers like me. In behalf Of the Muslim fOllOwers here much lOve for yOu chef 💕 God bless you...
This looks really delicious. Can I cook the chicken in the 1 litre of water instead with the chicken powder (for about 5 minutes to make sure the chicken is safe for consumption) and then add it in? I shall try and let you know - but this is super great! Thank you spice and pans.
I thought that would be a lot of water 1L but after all the noodles must absorbs it well! Looked delicious as usual! I gotta get those noodles soon, i never worked with it! Thanks for sharing! Happy Friday 💕👍🏻
Hi Felicia, we're using Kwong Cheong Thye dark soy sauce. We usually either get their chicken rice soy sauce and use them like regular dark soy sauce in our daily cooking or get their best grade soy sauce. Best grade is cheaper but still as good. Hope this helps. Happy cooking!
I really like your videos. Infact I have tried a few and they came out great. Now my question: When you cook prawns with the shall on ,do you eat the shall?
Good morning from Singapore, Derrick! Thanks so much for using our recipes :)) Glad to know that you enjoyed them. We don't eat the prawns with the shell on. We'll peel the shell off first. Cooking the prawns with their shell and head on has another benefit - they'll make your broth extra nicer because of all the goodness that's present in their heads. Hope this explains.
🙏Hi friends,..OHHH YES,...Love your fried rice recipe🤩n it's inspired us to cook simple & awesome rice for our family meals😋, cheers n thank you for your connection!🥰😍sukria@!
Thanks, this is simple and delicious. The Dark soy sauce is the key, along with other things you added in the meat. I have seen other hokkien mee recipe that even adds tonkatsu soup. However, I used the Malaysian thicker Tai Lok Mee which obviously has to cook longer, and also more corn starch to make it more gravy z.
Thanks a lot. It looks beautiful and delicious... Is it ok if I were to wash the noodles or rinse with tap water before cooking them...? What will the effect be...? Thanks..
Yes you can but the noodles are coated with oil so i doubt you can get any dirt off it actually. You can also consider blanching them in boiling water very quickly. Hope this helps.
Hi Ylei. Some brands are offering noodles with less alkaline taste. They put this on the packaging as their unique selling point. I can't remember the brand of the noodles but I have definitely seen it before. Another way is to blanch the noodles in boiling water but don't cook them for too long. Hope this helps.
Hi Ngee Key, yes you can use the same ingredients if you use da lok mian. You might want to consider adding crispy lard and lard oil in your dish as well. Happy cooking!!
Hello Roland... I tried your hokkien noodles. Its nice... but yellow noodles they are already salty. I added oyster sauce.. I think shouldn't right? It becomes very salty. 😂
Hi KickinBuf, that's a good question. These noodles are not like your regular egg noodles. They're chewy and thicker so they can withstand longer cooking time without turning overly soggy. Hope this explains. Happy cooking!!
Oh Nikko Shogun Tritanium. Sounds like a good wok. Yes you can use pork belly. Our premium dark sauce is neither overly sweet nor salty. You can check out Kwong Cheong Thye best grade dark soy sauce if you're staying in Singapore.
@@spicenpans Thanks for your reply. Yes, I am Singaporean living in Singapore! I know that brand. Will check it out. I like this flat noodles…prefer it to the round one. You know, I don’t like to eat unshelled prawns cooked in a noodle dish, just like in laksa! If I shell the prawns, can I make a stock with the shells and use it instead of plain water with chicken stock powder? And even boil the belly pork and mix the pork stock with the prawn stock. Will that change the taste?
yes you can use the prawn heads and shell to make the broth in addition to chicken powder. Yes pork belly and pork stock are good too. you can design your own dish.
Thank you so so much for your kind words. We have a curry chicken recipe. You can follow this recipe ruclips.net/video/irHKAb2rqDE/видео.html and then blanch some noodles and add to the curry. Please adjust the saltiness of the curry accordingly as some noodles may be a little salty. Happy cooking!
My 100yr old grandma loves this dish! Just made it for her without chicken 🐔 and prawns 🦐 cos she doesn't eat them. Just chyesim and fish cake is good enough 😋🤤 yummilicious 😋
Woohooz!! That’s wonderful! 😋😋😋😋
It's so nice of you to consider Muslims as well when you're making these dishes and telling us alternatives we could use. ❤️❤️A lot of the time most of the cooking videos, they use products with alcohol or pork and they don't give any suggestions or alternatives. So this is wonderful. Love your recipes and may you get all the success in the world ❤️❤️
Thank you so much, Aishath :)) We really appreciate your kind words.
I'm a domestic helper working at Hongkong 15 years already, I always watching your channel to get a new idea for my menu , lunch or dinner , thank you so much 🙏
You're most welcome R&R. Hope you'll be able to go home and visit your family soon. Thanks so much for always coming to our channel to get ideas for your menu. :))
Hi Roland. We prepared this dish for dinner today. Son, daughter and wife really enjoyed it. Full marks for me. Thank you for sharing your knowledge. God bless you.
Woohooz!!! Thanks so much for using our recipe, Wimal. We're so happy that your family enjoyed this dish.
Tried this and its super duper good! I am a malay muslim and always love chinese dishes. Your channel had inspire me to try all the variety of chinese style dishes. Thanks for sharing all the recipes and tips too! Keep it up!
So so awesome! Glad you enjoyed it, Dinny. Thanks so much for your kind words. We really appreciate it. Have a fantastic weekend!
Done this a few times and finally stumbled on the perfect way to do the rice noodles for me. The trick is not to boil the noodles like you do pasta. Even 2 minutes is too much for the brand I use. Just dump the dried sticks into boiling water, use tongs or chopsticks to swirl around and separate. The moment the noodles can softly swirl and waft, remove and drain in colander. I find it works best when the noodles are “al dente” - not totally soft and white, retaining a little of its uncooked translucence. Frying further cooks and softens it hence if already soft, it becomes “mushy” or soggy as you fry with vegetables etc
Hi Roland, Hokkien mee is one of my favourite food. I can add this dish in one of my Ramadhan bfast list. Thank you so much for the recepi.🥰
Living in Australia and missing Singapore food. How do I survive if not for your channel. Thank you Roland.
You're most welcome, Ylei. We're so happy that we're touching lives around the world.
Thanks Chef. I cooked this yesterday & my family loves it, including myself (been wanting to cook this for ages but donno how🥴). I use La Gourmet pan 😬 that i bought last year , works well for my cooking 🧑🍳.
Thank you very much chief, I learn alot Chinese cooking from your RUclips,
Hi Atun, I'm so honoured to be able to help you through your Chinese cooking journey. Thanks so much for always watching our videos. Have a great weekend!
Again a very appealing dish. I love Asian-style noodle dishes. A nice contrast to Italian pasta. One of my favorite dishes is "Ma Yi Shang Shu". That was yesterday. I will definitely try the "Chinese Shrimp & Chicken Noodles" soon. A clear LIKE for the recipe!
Thank you so much, Hans. Happy cooking! Now I feel like eating pasta 🍝
Finally, I have gotten recipe for the Fried Hokkien Mee. Thank you. Love this dish. In the Hokkien Tze Char stall they added innards and lala. Yummy.
Happy cooking!!
I made this and it was simply delicious! I was afraid my supermarket bought flat hokkien noodles would be able to take such long cooking but it did and it was so good! It Tasted better than zi char stalls near my house 🤣
So happy to hear that this recipe turned out great for you. Thank you so much for using our recipe, thelovesmeatball 🙏🙏
This looks absolutely beautiful! I gotta try this recipe for sure! Thanks for this! 💕👍🏻
Happy cooking, KoCa!
We also call it Tua Pui Mee (aka fat noodles) for the look of the noodle. A hawker favourite but didn't know it was that easy to make. Thanks chef!!
Haha tua pui mee. Poor noodles 🤣🤣 hope you will enjoy this recipe, Skitty!
Thanks to you, I can cook some simple dishes and enjoy with my family. Cheers
My pleasure 😊, Laurence. Thanks so much for using our recipes!
I made this for our lunch today. Member of families praise the taste and also the apearance. Thank you dear brother.
Yay!! That’s awesome! Well done, sis.
This recipe save me lots of energy, no need to fight against oily wok yet delicious to the last spoon.... really appreciate yoyr kindness brother... I made triple the recipe for 5 adults 😊😊😊😊
Big fan of your channel for Asian dishes!
Thank you very much for educating me how it's done
You’re most welcome. We’re very happy to help. Happy cooking, Muhamad.
This looks delicious! Thank you for always considering people who don’t consume pork and alcohol 😊
My pleasure, Aaliya :)))
Oh my that looks so delicious chef thanks for sharing blessings greetings from California USA
I tried this recipe tonight with my family, really taste great! Thanks Roland!
You have delicious recipes and your tutorials are spot on! I made your steamed squid with glass noddles this week it was great.
Thank you so much! We’re so happy to know that you enjoyed our recipe. We really appreciate it. Hope you’ll enjoy this noodle recipe too.
This is a very delicious looking dish. I love noodles in any dish. Thank you for sharing.
Thank you too, Jan. Have a wonderful weekend!
Absolutely mouthwatering. I am hungry Roland. Will do this over the weekend. Thank you so much for sharing. Stay blessed.
Hope you enjoy, Kiru!
Thank you Chef Roland .👍👍👍
You’re most welcome, Venneth!
I cannot have enough of your dream noodles! Encore more noodles more please. Thank you Roland
More to come! Thank you, Kennedy!
@@spicenpans much indebted to you
Hi Roland, Another very good video and a TOP dish many thanks for sharing. Have a great weekend mate.
Thank you so much, Des. Have a great weekend too, mate!
Hello Roland your recipe looked delicious and and tasty ,thanks for sharing 👍💚
Thank you so much for your kind words!
Another winner from my favorite home chef, gonna give this one a try.
Happy cooking, Phil!!
This dish reminds me of the popular Thai series, "I Told Sunset About You."
Oh...
I love noodles. So yummy. Less effort but maximum satisfaction. Thanks for sharing your recipe.
You're very very right, Orlando. Hope you'll enjoy this recipe. Happy cooking!
Hiiii..!!
I'm from Bangladesh. I watch your vedio regularly. I have learned a lot of Chinese cooking by watching your videos❤
I love to follow your recipe's you tell in detail is easy to cook and it will come out very tasty thanks for your videos
Thanks a lot 😊 Happy cooking , Som!
I really like this channel - I learn a lot! Thanks ❤
yummy! This chinese shrimp and chicken noodles is so very delicious recipe you made, this has made me hungry, thank you for sharing your recipe.
You're most welcome :) Happy cooking!!
SO excited tO try yOur recipe Chef. Noodles are One Of my favOrite 🍜😍
Oh thank yOu chef fR sharing yOur recipe and thank yOu tOo fOr recOgnizing yOur Muslim fOllOwers like me.
In behalf Of the Muslim fOllOwers here much lOve for yOu chef 💕
God bless you...
You're most welcome, Fhat! Have a wonderful weekend!
Omg this is my favourite food channel right now 😍😍
Thank you so much, Pierre! 🙏🙏🙏
This looks really delicious. Can I cook the chicken in the 1 litre of water instead with the chicken powder (for about 5 minutes to make sure the chicken is safe for consumption) and then add it in? I shall try and let you know - but this is super great! Thank you spice and pans.
Thanks for your kind sharing. I always have good faith in your cooking. All the yummidelicious food well appreciated! 🙏 🙏 🙏 ❤️ 🌹 💖
That's a ripper dish thankyou so very much I love your cooking videos
Love from Australia
Thank you so so much, Bernadette! Hope you're keeping well in Australia :)
I thought that would be a lot of water 1L but after all the noodles must absorbs it well! Looked delicious as usual! I gotta get those noodles soon, i never worked with it! Thanks for sharing! Happy Friday 💕👍🏻
Hope you enjoy!
Wow its yummy 😋
Will try soon.
Thanks for sharing this wonderful cooking Chef 👨🍳 💕💞💌
You're most welcome, Joanna. Happy cooking!
I like this better than all the others. Thanks
You’re most welcome. Thanks so much for letting us know that you enjoyed it, Helen!
I’ll add mushrooms and green onions maybe watercress too 😋
👌🏻looks amazing 🍜
Thank you so much for sharing!! 🙏♥️
Sounds great. Happy cooking, Carmen
Just had this yesterday but bought it from the hawker centre. Must try to make this one because it is my daughter's favourite😅
Hope your daughter will enjoy our version. Happy cooking, Susan!!
Thanks for your recipe :o). May I know which brand of dark soya sauce you are using. Thanks.
Hi Felicia, we're using Kwong Cheong Thye dark soy sauce. We usually either get their chicken rice soy sauce and use them like regular dark soy sauce in our daily cooking or get their best grade soy sauce. Best grade is cheaper but still as good. Hope this helps. Happy cooking!
Love it….. thanks for sharing your talent in cooking👏👏👏
Thank you so much for your kind words, Mila!
This noodle dish looks super tasty especially with that brown sauce. Very yummy.
Yummy! I want to cook that! Thanks Spice N’ Pans😘🥰😍
Happy cooking, Grace :)) Have a wonderful weekend.
Good morning Sir thank u for sharing ur dished.its nice to watch the way u cook friend noodles .thank u
Great channel! How much if I'm using dried noodles?
Wow this looks amazing. Shrimp and chicken are with so much flavor.
Woah, a new way of cooking this dish. Must try cooking it. Tq
Hi Roland,I am your fan. Glad this is done with chicken as I don’t take pork , million thanks
Thanks so much, Terry! You're making me shy. Haha. Hope you'll enjoy this recipe.
👍thanks Roland n team; one of my faves 😊
Thank you so much ☺️
Thanks for sharing again another recipe.🙏🙏
You’re most welcome, Myrna
Thanks for sharing another yummy noodles recipe chef😋😋
Happy cooking ☺️
Another yummy recipe! Can't wait to try it!
Hope you enjoy, Mary!
Thank you for your recepies. They are nice and fuss free.
I really like your videos. Infact I have tried a few and they came out great. Now my question: When you cook prawns with the shall on ,do you eat the shall?
Good morning from Singapore, Derrick! Thanks so much for using our recipes :)) Glad to know that you enjoyed them. We don't eat the prawns with the shell on. We'll peel the shell off first. Cooking the prawns with their shell and head on has another benefit - they'll make your broth extra nicer because of all the goodness that's present in their heads. Hope this explains.
@@spicenpans Thanks for responding and it was informative. 👍
This dish with some deep fried pork lard bits... heaven...
Oh yessss. Best with crispy lard!
Chef that looks amazing can't wait to try have a good day
Thank you! You too, Alex!
one of my favourite food; prefer Singapore version; thanks for sharing 👍 😋
The Singapore Hokkien Mee? The one without black sauce? Yes!! That's our favourite too!
Garnish with heibihiam. It will elevate the dish even more. Nice demi!
Demo
Thank you so much, Huiphing! 🙏🙏
Mouthwatering and looks so easy. 🤤
It was! Happy cooking :)
Extremely delicious will try out this recipe😋🤪
Hope you enjoy, Sinorita!!
Hi can you tell me the brand of the premium dark soya sauce. Thanks.Angela
🙏Hi friends,..OHHH YES,...Love your fried rice recipe🤩n it's inspired us to cook simple & awesome rice for our family meals😋, cheers n thank you for your connection!🥰😍sukria@!
Thanks so much, Sukria!!
Wow! looks yummy,,,
Thanks for sharing your recipe
You're most welcome, Felisa!
Another beautiful meal, Thank You, Sir!
This looks awesomemmmmme
Yummmmm this is definitely on my now to cook list lol
My kind of dish 💜💜
I love the way you consider us muslims,
Thank you so much!!
Wow this looks so delicious thank you for sharing
I ve tried your receipe...it is indeed very good..
Glad that you enjoyed it. Thanks so much for using our recipe!
good recipe dear friend
I really like ur videos . Thank, u for sharing
Thank you so much
Love your recipe. Thank you for sharing
Tqvm sifu(chef) this looks delicious too 😋 yummy.
My pleasure, Sebastian!!
Beautiful thank you I’m a chef great food sir
Thank you so much, Chef! This means a lot 🙏🙏🙏🙏
Your chicken chow mein turned out fabulous now I want to make this one. Where do I get fish cakes from?
Looks delicious, is that like spinach ? Thank you as always. Yum😍
Thanks, this is simple and delicious. The Dark soy sauce is the key, along with other things you added in the meat. I have seen other hokkien mee recipe that even adds tonkatsu soup. However, I used the Malaysian thicker Tai Lok Mee which obviously has to cook longer, and also more corn starch to make it more gravy z.
Seasoning: Light soy sauce (kikoman), sugar, Fried Garlic flakes taste good, oyster sauce, good dark soy sauce, white pepper (ajinomoto), chicken stock powder. Vegetables: fresh shitake slices, choy sum
With prawns & chicken, the dish will be sweet . Can don't add sugar? Very easy & simple dish😋
Yes can no problem. Sugar is added to round the flavours up. You try and see.
Hi Roland, please sharing how to make the good fish cake ! Thanks very much!
Thanks a lot. It looks beautiful and delicious... Is it ok if I were to wash the noodles or rinse with tap water before cooking them...? What will the effect be...? Thanks..
Yes you can but the noodles are coated with oil so i doubt you can get any dirt off it actually. You can also consider blanching them in boiling water very quickly. Hope this helps.
Look very delicious 🤤😋 I love chinse noodles special the house special lo mein
You're making me hungry already, Diedre!
I tried the udon version of this dish at Long beach UDMC.. it was very good.
Wow i finally learnt how to devein prawn. And great to know how to decrease alkaline taste of noodle, which i hate, thanks roland
Hi Ylei. Some brands are offering noodles with less alkaline taste. They put this on the packaging as their unique selling point. I can't remember the brand of the noodles but I have definitely seen it before. Another way is to blanch the noodles in boiling water but don't cook them for too long. Hope this helps.
Thank you for sharing, i love it.
Great 👍👌
Thank you for sharing this wonderful dish. If I use LG da lok mian, the ingredients also will be the same?
Hi Ngee Key, yes you can use the same ingredients if you use da lok mian. You might want to consider adding crispy lard and lard oil in your dish as well. Happy cooking!!
@@spicenpans thank you so much Roland. I will try it with your added suggestions. 谢谢你 😁😁
Love from kathmandu Nepal
Hello there! Hope all is well in Kathmandu!
Thank you 🙏🏾
Thank you too 🙏🙏
looks really good though i personally prefer the white version.
Hello Roland... I tried your hokkien noodles. Its nice... but yellow noodles they are already salty. I added oyster sauce.. I think shouldn't right? It becomes very salty. 😂
I want to try
By stir fried and soaked the noodles from the start, wouldn't the noodles be too soft in texture?
Hi KickinBuf, that's a good question. These noodles are not like your regular egg noodles. They're chewy and thicker so they can withstand longer cooking time without turning overly soggy. Hope this explains. Happy cooking!!
@@spicenpans awesome thanks for the info. Any suggestions if we were to use the normal yellow noodles from grocery store?
I just bought the Nikko Shogun Tritanium non-stick set.
Can I use belly pork instead of chicken? Is the premium dark sauce the thick sweet sauce?
Oh Nikko Shogun Tritanium. Sounds like a good wok. Yes you can use pork belly. Our premium dark sauce is neither overly sweet nor salty. You can check out Kwong Cheong Thye best grade dark soy sauce if you're staying in Singapore.
@@spicenpans Thanks for your reply. Yes, I am Singaporean living in Singapore! I know that brand. Will check it out. I like this flat noodles…prefer it to the round one. You know, I don’t like to eat unshelled prawns cooked in a noodle dish, just like in laksa! If I shell the prawns, can I make a stock with the shells and use it instead of plain water with chicken stock powder? And even boil the belly pork and mix the pork stock with the prawn stock. Will that change the taste?
yes you can use the prawn heads and shell to make the broth in addition to chicken powder. Yes pork belly and pork stock are good too. you can design your own dish.
Chef... Can you share me how to do curry mee... So far I do all your recipes come out very well....
Thank you so so much for your kind words. We have a curry chicken recipe. You can follow this recipe ruclips.net/video/irHKAb2rqDE/видео.html and then blanch some noodles and add to the curry. Please adjust the saltiness of the curry accordingly as some noodles may be a little salty. Happy cooking!
Amazing Ill cook this thanx
Happy cooking, Nitz!
Thanx
We don’t have fish cakes here. But I can get squid rings. Our fish cakes are different.