This has got to be one of my favorite cooking series ever! Kevin and his dad are so sweet together, I absolutely love watching them. And all the recipes are great, authentic stuff that I want to cook. Please keep giving us more of this!
@@janicescott7338 I FULLY, ABSOLUTELY, COMPLETELY & THOROUGHLY AGREE WITH THAT SENTIMENT IN IT'S ENTIRETY!!!!!!!!!!!!. THE MUTUAL LOVE, RESPECT, ADMIRATION, ETC. THAT IS SHARED BETWEEN FATHER AND SON IS SO AUTHENTIC AND GENUINELY REFRESHING TO SEE AT ALL TIME!!!!!!!!!!!!. TO AMERICA'S TEST KITCHEN THERE'S ONLY ONE THING TO SAY ABOUT THIS TREMENDOUSLY WONDERFUL DUO: PLEASE, PLEASE, PLEASE DON'T EVER LOSE SUCH A TRULY CLASSIC TREASURE AS THESE TWO!!!!!!!!!!!!.
I never had luck making stir-fried noodles, the noodles were often too soft and mushy and the meat too dry and overcooked. Yesterday I gave another try using Pangs’ recipe and instructions. Voila! Success!
Those Lo mein dried egg noodles should only be boiled 3 minutes. I set my wrist timer as soon as I added the noodles to the boiling water. For me, they needed 3.5 minutes then drained under cold running water In a colander. My first time cooking them and they came out perfect.
You can use cooked lo mein noodles and you just need to rinse it with water, drain, shake it and mix it with your sauce and veggies. I normally make chow mein instead of low mein. Pan fry the cooked noodle until it's brown and crispy, put it on a plate. Cook your sauce/veggies/protein mix separately, when done just pour it on top of the crispy pan fried noodles. The wet sauce would soften your noodles on the plate when you mix it whilst leaving some noodle crispy. You've a combo of soft, and crispy noodles texture with the delicious sauce. No mushy noodles because you pan fry it. You can cheat and put the cooked noodles in the oven if you don't want to pan fry it.
This father/son show is the best on any food show, ATK found real gems here, they should be on every day if they have the time, outstanding/perfect recipe, I put a 6 burner gas stove in my kitchen 2-3 yrs ago as is the best for cooking, 1 burner is just set up to use a wok, roaring flame, I started using a quality cleaver much more since watching Asian chefs a few years ago, btw, for folks who never used liquid smoke it is very potent/concentrated & only needs 2-3 drops & wear gloves when using, odor will stay on your hands for 5-7 days & will not wash off no matter what you wash with on your hands.
The end of this video made my day. " u know why this is best? Father and son cook together " man I miss my father. He passed 8 years ago. Now I spend every spare minute I have teaching my sons all of the knowledge my father passed on to me.
One of the most entertaining and instructive cooking videos I've ever seen. The father and the son make an unforgettable couple due to their simplicity and naturalness. Congrats!!!
I had good friends from China, moved to midwest USA about 20 years ago. The married couple opened a wonderful restaurant, named, HONG KONG. They had the very best food I (American) had ever eaten. VERY special dinner was prepared on Chinese New Year! I was absolutely thrilled to taste so many gorgeous, delicious foods they never served in their restaurant. It's been 40 years since I lived in San Francisco, & ordered 'paper wrapped chicken.' Also, pressed duck. Oh my!! I'd love to know how to prepare at least the chicken dish. I'm pretty sure you greatly appreciate you dad, & all his wisdom, recipes, & love for you. You are very blessed. ♥️ I'm very excited that ATK has added you both to the shows, etc. PS. My adult daughter LOVES chicken lo mein, & both my adult sons LOVE General Tso's chicken. Me? I'm diabetec & really enjoy 'good' moo goo gai pan. Mmmmmm. I want you both to know that this 'older woman' is very delighted to see you on ATK. I wish you both a very beautiful week. ♥️
This time of year, in warm weather, I really appreciate cold sesame/peanut butter noodles, mild or spicy. Or cold noodles with light vinaigrette-style dressing and julienned crispy veggies (celery, carrot, snow peas, water chestnuts, bamboo shoots, etc.).
_... I love that son is so respectful of “Dad"_ That's how you know a good son. He brings honor to his father by his behavior. Hat's off to both of them.
Another enjoyable tutorial by a genial father/son duo. I love witnessing their kind, respectful interchanges as much as I love learning how to successfully make Chinese recipes. These videos are more than a how-to; they are a visit to a world where healthy, happy family members create things together.
I'm an ABC from NYC and I love you two Dynamic Duo's. This is my first video from you guys and I absolutely love the both of you!💜 Your recipes and cooking methods are simple Cantonese Home Cooked Dishes. I can't wait to watch all your videos and try out all the dishes!
This father and son duo is long overdue! These guys actually teach how to cook something magnificent and normal! Everything from ingredients to techniques! Please don’t lose them!!
You are so right, my friend! I subscribed for ALL everytime. So many of the different styles for spicing are shared with technique. Foolproof! Thank you, Pangs.
I'm so glad that you are showing how to make Chinese Cooking. I've been using Toasted Sesame Oil, 5 Spice Powder and soy sauce for a long time. I've dabbed into cooking some dishes. I do egg-drop soup, I cook bean sprouts with Bok Choy or Napa Cabbage and use cut up boneless breast of chicken and pork. I love it. Thank you again for your program. I'm also a follower of Maangchi for her dishes as well. Thanks again!
Thank you for the step-by-step making of stir fried lo-mein noodle recipe. This looks so delicious and amazing to watch. From start to finish. I can't wait to make this. You both are quite a team together. Look forward to many more recipes.
At 3:12 when the son puts the smoke flavor in, the dad makes this mmm 😋 sound like he’s thinking “this is going to be good!”. Love the sons voice. He could get a second job as a sports announcer. Can’t wait to try this recipe.
I enjoy watching you and your father (son) cooking together. This way of cooking shows respect to both generations. Well done sirs! I have almost all the ingredients used here in this Lo Mein. I stocked up on authentic Chinese sauces, wine, oil, and now I just need to get the fresh ingredients. I like that you used boneless pork ribs rather than the butt. The big surprise for me is the use of liquid smoke. I've been chasing the authentic flavors found in Lo Mein and this smoke could be the key that unlocks my success. Thanks for sharing!
I moved to a different town in my city and after many tries haven't found a good Chinese take out 9 months in. I've also been searching for a delicious simplified lo mein recipe, and here it is. Thank you, I loved watching you guys. You explain things so well and I look forward to watching more. I know that I know that I know it's gonna be delicious! 😋
I just made your Stir-Fried Noodles (Lo Mein). It’s pretty involved, a lot of ingredients a lot of dishes, a lot of mess, but well worth it. It came out great, especially chili-garlic sauce at the end. I did make one mistake, I forgot to buy (boneless) country-style pork ribs. It took me a long time to cut the small chunks meat off the bone.Thanks
I didn't have a father, just my grandfather and step grandfather who were old school badass Clint Eastwood types. I love the way these two work so well together and especially when the dad says "you know why this is the best". Great video, I can hardly wait till I have a chance to make this recipe.
I love you two! Thank you for your family recipes. My mother was huge fan of Julia Child and started cooking from Mrs. Chiang's Szechwan Cookbook when I was young. We lost our mom 2 years ago and when I watch these videos I think of her. She was an adventurous and talented cook. I love seeing you and your father cook together. I miss my mom every day and honor her by cooking with a sense of adventure. Thank you so much for posting these videos.
Kevin and Jeffrey are GREAT, but the recipe they're presenting is a Cook's Illustrated recipe from maybe 14 years ago? Julia actually prepared it on an episode of ATK that first aired in 2009. You might be able find it on one of the streaming apps they use (Tubi seems to have the most episodes). 🤷♂
This is my first time watching your channel. I followed your recipe exactly as you presented it and oh my gosh that was the best I have ever eaten surpassing any restaurants noodles!!! Thank you for such an excellent product. And I also enjoyed watching father and son cooking together and the respect that you have for one another. I started a Cooking Channel a year ago. A total novice but I’m having so much fun with it. If you decide to take a peek I am always open to creative suggestions obviously you have had great success in your channel and I respect the effort you have put in. From Garden to kitchen with grandma rozann is my little channel You will see many more thumbs up from me coming your way!
@FROM GARDEN TO KITCHEN AND MORE WITH GRANDMA ROZANN. SO LOVINGLY, RESPECTFULLY AND HUMBLY AGREED!!!!!!!!!!!!. THE LOVING, ADMIRABLE AND GENUINELY RESPECTFUL INTERACTION BETWEEN FATHER AND SON IS SO AUTHENTIC AND DOWNRIGHT REFRESHING TO BEHOLD AS THEY ENDEAVOR TO PRESENT SUCH TREMENDOUSLY WONDERFUL, AMAZINGLY EASY & SPECTACULARLY OUTSTANDING RECIPES TO THEIR VIEWERS!!!!!!!!!!!!.
wow this is so nice... your dad stirring the noodles is the best, its the same way my mom do it, long chopsticks on one hand and cooking spatula on the other....
The Chinese restaurant I get my noodles from shut down temporarily and I had to get my noodle fix. This did it, great recipe! It took me a few days to gather everything while also planning Christmas cooking and we had the noodles tonight. I almost replicated this recipe and added red onions and red bell peppers to it. Will add some sambal oelek pepper paste next time, I forgot I had that in the fridge.
So funny. I made lo mein with chicken thighs from another RU-vid channel last week. Now I need to try this. I have some baby bok choy from local Chinese grocery store to use for cabbage. I even have some fresh Chinese noodles on hand.
