I shouldn’t be so amazed at how Mandy can make a RU-vid short thats so succinct and full of info AND A RECIPE. Far and away the best teacher on this platform
@@laurieparks2680 , at my regular restaurant, chow mein is stir fry with the crispy noodles on top and chop suey is stir fry without them. I have no idea if they are American-izing the description for us, but their food is great.
In a climate of "cook & eat at home (which I most always do)," this quicky tip is sooo perfect for the pricey hikes in foods and everything around the globe. Thank you, Mandy .... p.s. I'm still stuck on the Ribeye Beef & Rice plate ... I've made it twice!!!!! .... and it's HOT in TEXAS!!!! Thank you for all you do!!
Save your money by cooking at home so you can run yo urr lol. I don't miss needing ac 10 months out of the year when I left Texas. Do miss the food tho
Hi Mandy! I just made this and it was amazing. I used a whole box of barilla brand thick spaghetti. This is my 4-5th attempt at lo mein and realized what I had been doing wrong; I was adding salt to the boiling pasta water which I left out today. I also quickly mixed the sauce in the pot first before I added the noodles. As apposed to adding the sauce after. Those two things made all the difference. I also added a teaspoonful of XO I found at my Asian supermarket. Also added 1/4 tsp cooking wine. Now I need a nap, thank you!!!!
If you’re using spaghetti instead of regular Chinese wheat noodles, you can add ~1tbsp baking soda per quart of water to give the noodles a bit more of the traditional chewiness afforded them by the alkalinity. Just don’t overdo it, or the noodles will end up bitter.
@@kurtthewurt That is a fantastic hint! It’s very hard to find a true egg Lo mein noodle in the city I live in. Everyone says just use spaghetti but I crave the chewiness of the Lo mein noodle. Can’t WAIT to try the baking soda.
shes speaking cantonese btw and she is right lo mein is to mix the sauce with the noodle but i always did it in the bowl not the wok lol and chow mein is to actually stir fry to noodle. vouch for this 💯
It’s in the name lol, ‘Lo’ in Cantonese means ‘to mix’ ‘Chow’ in Cantonese means ‘to fry’. Often times in US chowmien are actually lomien. Cuz they weren’t fried.
I have seen several of her videos now and each one is like a polished jade jewel. I hope she keeps making videos because she is good at it. They are so entertaining and full of goodness! Delicious!!
@@christianadossie you totally should! i really like asian food too, and where i live it's so expensive, so ordering isn't an option. she explains things very nicely and makes the whole thing seem really easy, and it always tastes so good!
I always learn something when I come across your videos and appreciate it as I'm learning how to cook more asian cuisine.. thank you for being so slow and explanatory.
What kind of lipstick do you use? I've never seen anyone eat comfortably with red lipstick on, this is amazing! And the noodles look soooo delicious and simple to make!
@@SoupedUpRecipes Just so ya know Mandy... I wasn't being rude towards you.. "eat my shorts" is a catch-phrase of the cartoon character , Bart Simpson... 😳🤭
I'm making this!!! Never knew the difference to be honest I thought it was the same !! I've caramelised the sauce first I hope it's as easy as it looks!!
You are absolutely amazing. Not only do you have a wonderful way of making everything look simple, but you also explain the differences, nuances, and science behind everything. I have made several of your recipes and my favorite is the crispy chow mein noodles. This video is so simple and quick that I will be doing this, too. Keep up the great work.
My first time watching you and I completely enjoyed it! I loved how you got an educational video, an informational video, and a Mukbang all in 30 seconds! Totally just subscribed!
I'm so happy I discovered you! You make excellent videos and I look forward to trying your recipes. Fortunately, here in Nashville (TN) we have great Asian/international grocery stores with fine meats and pristine vegetables!
🥰🥰🥰 I LOVE HOW YOU TEACH ME AS YOU COOK🤭🤭 BECAUSE I LOVE ORIENTAL FOODS BUT HAVE NO IDEA HOW TO DO IT MYSELF. I WOULD COME WASH DISHES JUST TO BE ALLOWED TO LEARN HOW TO MAKE ALL THOSE MEALS. THANK YOU FOR SHARING ❣️ 💓 💖💝
I just relatively recently discovered this channel and i have been watching your videos a lot; been trying out your recipes steb by step and they turn out wonderful. You are a great teacher and cook. Thank you so much!
I always used to mess up Chow mein during the mixing process. So I always sautéd the vegetables, boiled the noodles and caramelized the sauce differently and then mixed it all with no heat. I never knew this was actually a part of the Chinese cuisine.
Absolutely love the information and education being presented through cooking, absolutely love the culture representation, absolutely hate the lip smacking
