Love this woman! My husband and I make many of her dishes and it's the first time we feel we're making things that taste like traditional Asian cooking
I made this tonight...followed the recipe 100%...was fantastic! I loved it, mum loved it and my grandmother loved it! I never cook with garlic so was very surprised at how much we all loved the taste of it! Will be making this over and over again from now on! Thankyou for the video! P.S...when going to the asian market for these ingredents it was a shock how cheap everything like the chinese cooking wine, less than $2, same with the noodles and the two dofferent soy sauce! Less than $20 to make
I tried this recipe tonight and it was really good! I had been looking for a good recipe for chow mein to use as a basic recipe, and this worked nicely for me to play around with.
This is great! I also use Capsicum and onions in this! There is a store near my house which makes delicious noodles and fried rice! I love to eat them with sweet/sour fish etc!
Great video and I was writing down the order of cooking the ingrediants, can't wait to try it out for real on my own. keep up the great tutorials and help us all out who need help in cooking chinese meals. Excellent, well done. From Colin in the UK.
OMG! I just got done with this recipe. It was delicious! I didn't use carrots or red peppers, because I don't like them. Also instead of chicken legs, I use chicken breast. I did follow your technique, but then igredients were all me! Everything came out so tasty. I think I might give Panda Express a run for their money! Thanks girl!
Why don't some people here just grow up a little. Her English fine, she's trying and that's all it count. If people don't want to listen to her accent instructions perhaps leave and not write any nasty comments to her video. She is not here to make everyone happy, so if you're not just click away.
this may be dum, but i cant find any noodles at publix or a sweatbay, my local stores, and i have tons of ramen, could i just cook the noodles drain and put em in the wok and still make chow mein?
The best chow meins I've tasted had a roasted taste, so I fry the noodles a little and stir fry / roast the chilies (roasted chili seeds add good flavor). In this dish, I prefer the soy slightly reduced to decrease the raw/fermented taste and increase "roastiness" (pouring it directly on the noodles seems like it would just immediately absorb into them). Finally, I've noticed that when julienned (matchstick), all the ingredients mix / fit into the noodles easiest.
Thanks for taking the time to post this video, however I would have enjoyed it more if it wasn't fast forwarded and sped up. Btw I really love your Wok stove
looking at the colour.. shld be slightly pink but not completely. Juices shldnt be completely gone too. Also, it depends on how u cut the meat n which part u use.
Hello Yeqiang, thanks for sharing! I am vegetarian and will of course replace a couple of ingredients, but the love for cooking still stays! :) Since I am half Italian (Milan) as well as half Chinese (HKG), will try to post some italian recipes in the coming months! Let's see what comes out of this! Cheers, Brandon p.s. 4:35 OMG that's spooky! LOL
Hi, yeh this looks cool also. Thing is it is tricky with the vegatables and quality when it comes to living in different countries. "Paardekut: u in Sydney, not sure , but i guess Oil Noodles might be the same as getting any noodles... u can pre cook them to like 50%-60% i guess before really using it with the other ingredients when u make the meal. Thanks, Imre
when time permits. I'm asian, but not a native from china. These yellow noodles r yellow bcos they use some kind of alkali powder tt's yellow. It also acts as a preservative. This isnt eaten all over china. Its only in the hokkien region. The cantonese eat another kind of yellow noodles tt's beaten with bamboos. The yellow colour comes from the duck eggs used. There's also flour noodles, flat, round or thin rice noodles n alot of other kinds.
