How to make Perfect Chow Mein at home like a chef!
Chow mein recipe | how to make perfect chow mein at home
RECIPE (2 servings)
INGREDIENTS:
1/2 small cabbage
5 green onions/spring onions
2 carrots
300g/11 oz noodles (preferably egg noodles)
4 tbsp oil
—sauce—
1.5 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce (regular or vegetarian)
3 cloves garlic grated
1 tsp sugar
2 tbsp water
METHOD:
1. Thinly slice cabbage, carrots and white part of the green onions/spring onions. Slice the green part into 2 inch thick pieces
2. Mix sauce ingredients in a bowl before hand. This will make it easier while stir frying
3. Boil water and cook noodles 2 mins less than the package instructions. The noodles will cook further while stir frying so it’s important to undercook them
4. Strain the noodles and dunk it into cold water or rinse them until they are cold. This helps making the noodles stop cooking immediately. Strain out excess water and coat in some oil to prevent it from sticking
5. Heat a wok/pan on high heat and add some oil. Add the carrots and stir fry for 1 min
6. Next add the cabbage and stir fry for 1 min
7. Next add the white part of green onion/spring onions and mix well
8. Spread the veggies around the wok/pan so they can get a light char. Once the veggies are done, set it aside
9. Next add some oil and stir fry the noodles for 2-3 mins on high heat. This enhances the taste and gives it a wok tossed flavour. Use chopsticks or tongs to mix the noodles so they don’t break
10. Once the noodles stir fried well, add the veggies and mix well
11. Pour in the sauce and stir fry for 2 mins. Taste and adjust salt if needed. Some noodle brands are saltier than others
12. Switch off the flame, add green part of green onions/spring onions and a few drops of sesame oil. Enjoy!
_______________________________________
SUBSTITUTES:
• No scallions/spring onions?
Substitute with 1 small regular onion
• No oyster sauce?
Add 1/2 tsp soy sauce + 1/2 tsp sugar
• No dark soy sauce?
Skip it. It’s mainly added for colour. Your noodles will be a lot lighter without it
_______________________________________
TIPS:
• It’s important to not add salt to the vegetables. If you add salt they’ll release too much water and turn soggy
• Stir frying veggies on high heat gives it a light char while keeping it crunchy at the same time
• Different brands of noodles have different levels of salt, adjust the sauce depending taste
• Use Chinese brands of sauces for an authentic taste. I use Lee kum kee sauces in this video
Marion’s Kitchen Asian Hoisin Beef Noodles Recipe + Turn Pasta into Chinese Ramen Noodles [4K ASMR]
Marion’s Kitchen Asian Hoisin Beef Noodles Recipe + Turning Spaghetti Pasta into Chinese Yellow/Ramen Noodles [4K ASMR]
Featured in this video:
Marion’s Kitchen YouTube channel’s Chinese/Asian Beef Hoisin Noodles recipe (with slight adaptations)
Diet Coke
Chinese beef hoisin chow mein
Lots of ASMR cooking and eating sounds of Chinese/Asian hoisin beef noodles (hoisin beef chow mein)
Marion’s Kitchen recipe for 4 servings:
2tbs cooking/vegetable oil
500g (1.1 lb.) ground beef
1 onion, sliced
2 garlic cloves, fine chopped
2 cups shredded Chinese (Napa) cabbage (substitute: regular cabbage, gailan [Chinese broccoli], yu choy sum, bok choy, etc.)
1 cup shredded carrot
250g (9 oz.) Chinese egg, yellow or ramen noodles
2tbs oyster sauce
2tbs hoisin sauce
1tsp dark sweet soy sauce (Indonesian kecap manis)
2tsp white vinegar
Garnish with sprinkling of green onion & sesame seeds
In this video, I only cook half of her original recipe’s amount (ie: I made it for 2 small servings; or, 1 big hungry serving). Just divide the above ingredients in half.
My minor/slight adaptations:
Malaysian caramel dark soy sauce instead of Indonesian kecap manis sweet soy sauce
Japanese rice vinegar instead of white vinegar
Sesame oil added
MSG added
Also in this video:
Turning/Transforming/Converting pasta/spaghetti into ramen or Chinese yellow noodles:
Add 2tsp-1tbs of baking soda per 1 quart (or medium pot) of boiling water
Add salt to taste
Strain and wash pasta/noodles under cold water
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Full Recipe:
Ingredients Needed:
Dumpling Dough:
- 1 package CIRCULAR gyoza wrappers
OR
- 1.5 cups (225g) all purpose flour
- .5 cup (75g) bread flour
- 2/3 cup (147g) water, boiling
- 1/2 teaspoon (2g) kosher salt (for dissolving in water)
- corn starch for rolling
Filling and Assembly:
- 1 lb (450g) ground pork
- 3 cabbage leaves, finely chopped
- 3 green oinons, very thinly sliced
- 3 cloves garlic, finly chopped
- 1 inch knob ginger, grated
- 1 tablespooon (14g) soy sauce
- 1 teaspoon (4g) sesame oil *optional*
- 1/4 teaspoon (2g) of fine sea salt
- 1/2 teaspoon (3g) sugar
Dipping Sauce:
- 1/4 cup (60ml) white distilled vinegar
- 1/4 cup (60ml) soy sauce
- 1 teaspoon sesame or chili oil *optional
Skirt Method:
- 1/2 cup (118g) water
- 2 tablespoons (19g) all purpose flour
Easiest Char Siu Pork Noodles! | Marion's Kitchen
These char siu pork noodles are perfect for a quick and easy weeknight meal. The noodles are tossed in a flavourful sauce with my cheat’s char siu pork and loaded with vegetables. This is an Asian noodle stir-fry dish you'll be making on repeat.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
How to make a BETTER Beef Noodle Stir-fry | Hoisin Beef Noodle Stir Fry | Marion's Kitchen
How to make your Chinese beef noodle stir-fries 'beefier' and waaaaay BETTER! All my tips and tricks!
Get the recipe:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
BE A BROC-STAR with this deliciously simple Broccoli with Garlic Sauce recipe
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LAY HO MA (how's it going in Cantonese)! Nothing beats sitting down with a nice bowl of freshly steamed rice and a delicious side of sautéed broccoli. Join me in this episode and learn how to stir fry some amazing broccoli with garlic sauce
Ingredients:
370g broccoli
2-3 pieces garlic
small piece ginger
1 tbsp soy sauce
1 tsp dark soy sauce
1 tsp cane sugar
splash of toasted sesame oil
1 tsp potato starch
2 tbsp water
1 tsp avocado oil
2 tsp chili oil (
1 tsp white sesame seeds
Directions:
1. Remove the floret from the stalk of the broccoli. Then, chop the florets into bite sized pieces
2. Grate the garlic and ginger. Prep the sauce by combining together the soy sauce, dark soy sauce, cane sugar, toasted sesame oil, potato starch, and water. Set the sauce aside
3. Heat up a nonstick pan to medium heat. Add the avocado oil followed by the broccoli
4. Let the broccoli cook for 2-3min. Then, give the pan a good toss. Allow the broccoli cook for another 2-3min. Set the broccoli aside
5. Place the pan on medium low heat and add in the chili oil
6. Add the garlic and ginger. Gently cook for 2-3min
7. Add the broccoli and turn the heat to medium. Sauté for about 1min
8. Add in the stir fry sauce and place on a lid immediately following. Let the broccoli steam for about 30-45 seconds
9. Give the broccoli a good stir. Plate the broccoli and garnish with white sesame seeds
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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