Taste of Asia @ Home Cantonese Chow Mein W Chicken & Shrimp Pt 1

Crispy pan fried thin noodles with a delicious topping of veggies and a combination of shrimp and pork. Part One features the prep of the ingredients including how to pan fry the noodles in your wok. Patience will be rewarded and the actual pan frying took a little over 10 min. Part Two features the actual stir frying of the topping! Enjoy and please visit the website at www.tasteofasiaathome.com

Category:

Howto & Style

Tags:

• Chinese Cooking
• How To

[truthfulness1000]

can i make this dish without pan frying the noodles to make it a more healthy dish?

[jui49]

@truthfulness1000 - one of the things that makes this dish sooo tasty is the crispy noodles, I have tried to reduce the oil by just using a couple of tablespoons to fry the noodles but you have to be careful not to burn the noodles and it takes a lot longer. To not fry the noodles at all is not an option as the dish would no longer be Cantonese Chow Mein. Try reducing the oil and pan frying at a slower heat. Hope this helps and thanks for the question!

[rvdthps]

how do you make the white sauce? in chinese restaurants, they usually have white sauce instead of the brownish sauce you made

[jui49]

@rvdthps - The white sauce is usually reserved for seafood dishes and is simply flavored with sesame oil , a little oyster sauce, salt, white pepper, a splash of cooking wine and a little of the minced garlic/ginger added to the oil as you add the ingredients to the hot oil in the wok. The sauce for this dish is medium because there is meat and shrimp. For pork and beef it would be a little darker. Thanks for the question and for watching!!

[fund4mentcook]

this guy must be able to pull off some kungfu moves..look at his hands..

[jui49]

The only kungfu I do is Kitchen Kungfu, but when you cook in large quantities, ie oriental fast food using 24 inch woks it tends to build up the arms. Thanks for watchin and subscribing and have a Happy Holiday!!

[joeasmythe]

We like it simple, the oyster sauce makes it taste like the chow mein of the 30' and 40's in old NY.

[jui49]

@MJBDC7 - I usually shake the collander until only a few drops of water drip out of the bottom, then let them sit for an hour or two. If you don't have the time you can pat them dry with a few paper towels. Also be sure you have a circle of oil in the bottom of the wok about 4 or5 in. in diameter. Then be patient and keep moving the wok around so gradually the oil fries all the noodles. You can check with the spatula for the golden brown color, then flip and repeat. Hope this helps!!

[truthfulness1000]

Ltkman pls if possible post recipe for shitake mushroom, green pepper, onions in black bean sauce served on rice stick noodle. A classic cantonese dish!

[truthfulness1000]

Since i am a vegetarian i made this dish without the meat and fish and added in brocoli, red peppers and green peppers. I followed ur recipe and methodology and it tasted amazing. Thanks for the recipe. I look forward to using more of your recipes.

[truthfulness1000]

can i make this dish without deep frying the nooles

[search4jay]

Thanks so much for this video ! I love cantonese chow mein and your directions are so clear and authentic :)