I've made this exact dish from this video/recipe about 3 times now and it gets better every time! Love this recipe - very easy to make and a huge crowd pleaser
Eye love your website and video lessons. I worked for a Chinese family for many years and all of The Woks of LIfe is truthful, honest and cares about you.
So growing up on the east coast we had noodles like this,, not crisped at all and thicker in restaurants and it was called Lo Mein. When I moved to the west coast the same thing including the wider noodles was called Chow Mein. What I had always called Chow Mein was what is known as American Chow mein now. (it is an American Dish).
there's a lot of treating "chow mein" too much like lo mein and that's why we made this video! ho fun is a thicker wide rice noodle too which sounds to us like the last dish you described
Your brilliant recipe looks like a genuine keeper for yummy noodles & healthy meat & veges. I like thinly sliced chicken best & your video is a game changer & now my fav go to recipe ❤👍☺
This looks AMAZING and I MUST make this soon!!! The Chinese restaurants here in New Jersey serve "Chow Mein" that is a mixture of soggy vegetables and a bland clear-ish sauce that comes with a side of deep fried noodles. YUCK!!!! So THANK YOU for clearing this up!!! P.S. I still wish I could be adopted into this family! ❤
For me as a Westerner, the huge variety of noodles available at Asian grocery stores continues to be utterly confusing. Thanks for helping me to understand Chow Mein and Hong Kong style noodles. Will surely try this recipe soon!
So it was mentioned that 4oz of dried is equal to 8oz of fresh. Does this apply to other forms of dried Asian style noodles. Dry would keep better in my lifestyle currently but I don't want to be being fresh so often and eating it go bad if I don't get to it. I also don't want to make way too much per the recipes either lol. Since it's only two of us.
Yummy! My grandpa always made us the crispy version shown here and we would always order the pan fried with a crispy noodle "disk" (like liang mian huang) at restaurants. Figuring out the difference in names between these and lo mein was so confusing for me before!
Good to see Woks of Life again. I used to have email recipes sent to me in the early 2000's but lost track. I remember making your tom yum soup and it was amazing. Roger.
It's at the 8:44 mark, Carole. And again you can check out the recipe post for all the details. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-bRungB3F3Kw.htmlsi=pPlMemyDaVi1gLvB&t=524
