Thank you Roland! I tried the recipe and it was a hit in my family. We are meat eaters, so I just add some chicken meat into it and its super delicious. Thank you so much and we love you!
Thank you Chef! I make Lo-Mein frequently but a different method and I always have to remember to add chili because I like it spicy and the recipe I have been following does not use chili. Your method makes complete sense and I will use it the next time! 🍜🍜
you must be my noodles specialist sifu. gratefully always waiting with eagerness your noodles videos. cannot wait till i next shop for these ingredients
You are one of my favourite cooking teachers. I have tried your recipes, and I like them a lot. Your food is so tasty and delicious. Your recipes are easy to cook and to get. I feel like eating out restaurants meals but at an affordable prices Two thumbs up for you chef
As usual, a very well done instructional with lots of details. I am now off to the Asian market for some noodles. Thanks. Your efforts are appreciated.
Thanks for the Yummy recipe. I would recommend using Taiwanese 刀削面, which are thicker and have more chewiness. If add vinegar, it’s only black vinegar right, not white vinegar?
Yeah this is a keeper , just what I was looking for. I can use the red pepper flakes that they use on pizza and stuff right ?? I have a big plastic container of Badia red pepper flakes
Peanut oil is the traditional choice for Chinese cooking. However, any neutral oil will do. Just stay away from canola because at high heat, it turns fishy.
I got this extreme salty tongue effect which made even water taste like seawater. I was worried i had salt poisoning… I’m really sad because it tasted absolutely delicious besides that… any idea why the scezhuan is doing this? I even made another attempt without soy sauce and the same thing happened just to make sure it wasnt the soy sauce???
Followed recipe exactly. Turned out extremely salty. Maybe a difference in brands of soy sauces, oyster sauce? I used LKK Lee Kum Kee premium dark, kikkoman regular soy and LKK oyster sauce Any ideas? Seems the flavour is good but so salty it's inedible
Hi James. Yes you’re right to say that different brands of sauces will have different level of saltiness. The only sane product that you used as you is LKK oyster sauce. You can add more noodles to reduce the saltiness. Hope this helps.
@SpiceNPans tripled the noodles. Added 1-2 tsp sesame oil so wouldn't stick together.. Turned out well! Taiwanese wife loved it. Our 16 month old took down a big plate too.
