Pork Chow Fun Recipe (Learn to Make the Perfect Stir Fry Noodles)
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There was a noodle factory in my hometown, which was only 5 minutes walk from my house, so I grew up with fresh rice noodles. They are moist, tender, slightly chewy, fluffy, and don't break easily. However, I only have access to dried rice noodles since I moved to the USA. For this recipe, it is tricky to prepare thin rice noodles (angel hair thickness) for stir-fries; if you boil them, they break into short pieces easily; if you soak them in cold water, they lose the chewy texture. I found soaking them in hot water for a short time is the best way to maintain the texture and length. The noodles turn out just as good as fresh.
INGREDIENTS
To marinate the pork
200 grams of pork, cut into strips
1 tbsp of soy sauce (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
1/4 tsp of baking soda (Amazon Link -
1.5 tsp of cornstarch (Amazon Link -
To season the noodles
150 grams of angle hair thin dried rice noodles
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
1/2 tsp of five-spice powder (Amazon Link -
1/2 tbsp of lard
Others:
2 tbsp of pork lard or cooking oil for stir-frying
2 eggs
150 grams of mixed julienned vegetables (I used onion, carrot, bean sprouts, and chives)
Toasted sesame seeds as garnish (Amazon Link -
Chili flake to taste optional (Amazon Link -
INSTRUCTIONS
Marinade the pork with soy sauce, dark soy sauce, baking soda, and cornstarch, then set aside while prepping other ingredients. The baking soda tenderizes the meat, and the cornstarch prevents the meat from drying while stir-frying; with both ingredients, you get a juice, tender pork.
Bring a pot of water to a light simmer. Turn off the heat. Soak the angel-hair-thin noodles for 1 minute, then drain thoroughly. Note: Thicker noodles take a longer time to soak.
Season the noodles with soy sauce, oyster sauce, dark soy sauce, pork lard, and five-spice powder. Then mix and fluff the noodles until most strings are loosened and set them aside. Thin noodles like to tangle together. Pre-fluffing them makes the stirring much easier. Seasoning the noodles before stir-frying is beginner-friendly because you can take your time to prepare all the sauce to avoid rummaging around.
Julienne some vegetables (I used onion, carrot, bean sprouts, and chives). Although you can use whatever you have in your fridge, mixing different vegetables with multiple colors and textures will make the dish tastier and prettier.
Beat two eggs in a bowl and set aside.
Turn the heat to high and pre-heat your wok until smoking hot. Then add one tbsp of pork lard and fry the egg until set. Break the egg into bite-size pieces. Remove to the side.
Add one more tbsp of lard, then stir the marinaded pork over high heat until the meat changes color. If you don't like animal fat, use the oil you prefer.
Add onion and carrot, and stir for a minute, then add the rice noodles and the bean sprouts. Keep cooking and fluffing the noodles over high heat until you smell a toasty rice fragrance. If you are cooking a carbon steel wok, high heat is the key to preventing the noodles from sticking to the bottom and getting that unique wok hay flavor.
Add the chives, egg, toasted sesame seeds, and chili flake at the end. Keep tossing until the chives are welted. Enjoy!
How to make SOMEN Noodle (Japanese style cold noodle) 〜そうめん〜 | easy Japanese home cooking recipe
In this video, I am showing how to make Somen Noodle, a typical summer dish, which we often eat cold. I am also showing three variation of toppings, all of which are vegetarian.
This is a revised version of the previous video of Somen Noodle, since the last video lacked the process of making the Mentsuyu sauce.
In my Channel, I show step by step of alternative but authentic Japanese home cooking, which can be made with the ingredients that are easily available outside of Japan.
Ingredients for Somen Noodle
Egg topping:
- Egg 1
- Soy sauce 1/2 Tsp
- Mirin 1 Tsp
or Sugar 1/3 Tsp
- Frying oil 1 Tsp
Shiitake topping:
- Dried Shiitake 2-3
- Water 2-3 Tbsp
- Soy sauce 2 Tsp
- Sugar 2 Tsp
Mentsuyu sauce:
- Water 3 Tbsp
- Soy sauce 2 Tbsp
- Mirin 2 Tbsp
or Sugar 2 Tsp
- Dashi powder 2 g
Other possible toppings:
Eggplant, paprica, shishito pepper, pumpkin, zuccini, carrot, onion
(the vegetable needs to be either boiled/steamed/roasted/fried)
tomato, lettuce, avocado, celery, (raw)
boiled egg, ham, bacon, boiled chicken breast, etc.
00:00 Intro
01:21 Ingredients
02:05 Preparing the condiments (scallion & ginger)
03:15 Preparing the topping
06:12 Making Mentsuyu sauce
07:06 Boiling Somen noodle
08:42 Assembling
09:00 Eating
11:36 Ending
12:17 Recipe
Please also watch my other videos
Sushi rice:
Maki Sushi (rolled Sushi):
Temari Sushi:
Teriyaki Chicken:
Curry Rice:
Mapo Tofu:
Konnyaku Steak:
Unagi:
Mochi (with strawberry & Anko):
Mochi ice cream:
Dango:
Tempura:
Tonkatsu:
Hamburg:
Karaage:
Teriyaki Salmon:
Salted Salmon:
Soba noodle:
Tik Tok:
Instagram:
Similar videos
Tasty on Somen noodle:
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#AuthenticJapaneseHomeCooking
#JapaneseFood
#Somen
Sound source:
???? Dad's CRISPY Hong Kong Style Noodles (港式煎麵)!
Watch Daddy Lau teach us how to make his amazing Hong Kong Style Pan Fried Noodles, an easy, healthier twist on the restaurant version! I can personally vouch that my dad's recipe is absolutely DELICIOUS.
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???? RECIPE + INGREDIENTS????
Check out our blog for an adjustable list of ingredients and step-by-step videos:
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If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
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???? COOKWARE WE USE/LOVE ????
- Electric Burner:
- Non-Stick Wok:
- Carbon Steel Wok:
- Non-Stick Pan:
- Carbon Steel Pan:
- Stainless Steel Skillet:
- Cookware Set:
- 8 Quart Pot:
- Cookware Collections:
- Pan Protector:
- Carbon Steel Seasoning Wax:
???? KNIVES WE USE/LOVE ????
- Dad's 40 year old Chinese Chef Knife:
- Chef Knife:
- Santoku Knife:
- Starter Knife Set:
- Sharpening Stone Set:
???????? KITCHEN ACCESSORIES WE USE/LOVE ????????
- Magnetic Knife Strip (storage):
- Cutting Board:
- Instant Read Thermometer #1:
- Instant Read Thermometer #2:
- Food Scale:
???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
- Dark Soy Sauce:
- Dark Soy Sauce (Handcrafted):
- Rice Cooking Wine:
- Premium Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:
Options for Vegetarian Oyster Sauce
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Options for Gluten Free Oyster Sauce
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Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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???? LINKS MENTIONED ????
Hot Pot, preparing squid:
Wok Hei:
Archival HK footage:
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⏲ CHAPTERS ⏲
00:00 - Intro
00:39 - Where are HK style noodles really from?
01:26 - Steam the noodles
02:13 - What type of egg noodles to buy?
03:10 - Cut & marinate chicken
04:38 - Cut vegetables
06:06 - Boil, drain, loosen noodles
06:51 - Heat wok & add oil
07:08 - Pan fry noodles on each side
08:48 - Flip noodles
09:47 - Cook meats, aromatics
10:42 - Cook vegetables
11:28 - Mix everything & create sauce
13:10 - Plate noodles
13:45 - Meal Time!
14:14 - What are the best types of noodles to use?
14:43 - Can you freeze fresh noodles and use them later?
15:27 - How do you get the most crispy noodles?
15:45 - Can you do this with less oil?
15:57 - How do you prevent the noodles from sticking?
16:13 - What kind of oil is best?
16:34 - A quick primer on oil & smoke points
17:41 - Can you use seafood?
18:02 - Is there a brown version of this sauce?
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Learn more about the Lau family, and why we started this channel + blog:
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???? OTHER CREDITS ????
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Overhead Camera Rig built by P.Oak -
Directed & Produced by Randy Lau
Edited by Randy Lau & Willard Chan
Chinese Subtitles by Gan Ying Zhi & Arlene Drew
How to Prepare a Chinese New Year Dinner (12 dishes included)
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Happy Lunar New Year! The reunion dinner is the biggest event out of the entire year. I want to show you how to prepare a traditional dinner for new year's eve. We filmed an entire process of the food making, the culture behind it, and the traditions. Make sure to get a cup of coffee or tea before watching - hope you can enjoy it.
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???? THE HAND-CRAFTED CARBON STEEL FRYING PAN IS NOT AVAILABLE YET. IT WILL BE READY AROUND MAY THIS YEAR
???? PRINTABLE RECIPES
????Shrimp Cracker Recipe -
????Twisted Sesame Cracker Recipe -
????Northern Chinese Sweet and Sour Pork -
????Crispy Shrimp with Egg Roll Wrapper Twines -
????Cumin Roasted Lamb -
????Cantonese Steamed Fish -
????Steamed Cabbage Roll -
????Pickled Pepper Steak -
????Seared Scallop with Rice Noodles in Garlic Sauce -
????Cured Chicken Soup with Coix Seeds -
????Mixed Vegetable Stir Fry in Garlic Sauce -
????Monk Fruit and Chrysanthemum Flower Tea -
????Multi-grain Rice -
On this special holiday, I wish all of you
????阖家欢乐,生活美满:Wish you a happy family and happy life!
????年年有余,财源广进:Wish you abundant profit every year!
????身体健康,万事如意!Wish you good health and achieve anything your heart desires!
Videography / Editing by Austin Schargorodski -
Homemade Rice noodles | Rice Noodles from scratch | rice and potato noodles #vegan #veganrecipes
3 New Ways to Enjoy SSAMJANG, Korean Dipping Sauce!
3 New Ways to Enjoy SSAMJANG, Korean Dipping Sauce!
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▶ TOOLS, USED IN MY VIDEOS (AFFILIATE):
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▶ PANTRY ESSENTIALS (AFFILIATE):
SSAMJANG:
SOY SAUCE:
DARK SOY SAUCE:
FISH SAUCE:
MIRIN:
CHICKEN BOUILLON POWDER:
OYSTER SAUCE:
KOREAN CHILI PEPPER FLAKES:
SESAME OIL:
KOREAN SOYBEAN PASTE:
KOREAN CHILI PASTE:
KOREAN BEEF STOCK POWDER:
HONDASHI:
MSG:
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