LEARN HOW TO MAKE A QUICK CHINESE LO MEIN RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Join me in this episode as we make a fast noodle recipe that's perfect for weeknights - the humble Chinese lo mein. Let's begin!
DIRECTIONS: 1. Bring a pot of water to boil for the noodles. Thinly slice the garlic. Chop the green onions into bite sized batons. Chop the carrot into thin matchsticks. Shred the cabbage and slice the shiitakes
2. Make the sauce by combining together the soy sauce, dark soy sauce, black vinegar, plantbased oyster sauce, hoisin sauce, toasted sesame oil, and chili oil
3. Boil the frozen udon noodles for 1min less to package instructions. Rinse, drain, and set aside
4. Heat up a sauté pan to medium heat. Add the avocado oil followed by the shiitakes and garlic. Sauté for a couple of minutes. Add the green onions and sauté for a couple of minutes. Add the cabbage and carrots. Sauté for 3-4mins. Add the bean sprouts, noodles, and sauce. Give the pan a good stir to combine the noodles with the sauce
5. Plate the noodles and sprinkle with white sesame seeds to serve
On today's menu, a simple and delicious recipe you can make and enjoy
in no time. A simply delicious Chinese-style lo mein.
Lei Hou Ma, that's how it's going in Cantonese. Welcome to Young Man Cooking, I'm Will Young.
Join me in this episode as we make a noodle recipe that's quick, it's delicious, definitely will make
it on that weekly menu. As always, if you enjoy today's recipe, be sure to give it a thumbs up,
leave a comment below. Let's begin. Bring a pot of water to boil for the noodles.
Peel and thinly slice two pieces of garlic.
Chop three sticks of green onions into bite-sized batons.
Chop half a carrot into thin matchsticks.
The carrots add crunchiness and a nice natural sweetness.
This is Chinese cabbage. It's a little thinner and daintier than regular cabbage,
but both will be completely fine and delicious. The key is to slice it really thin,
so it almost kind of complements the noodles. It'll stay crunchy, cooks really quickly.
Thinly slice down the cabbage, about 100 grams worth.
These are rehydrated shiitake mushrooms, so full of umami and has a great robust texture as well.
Slice the shiitake mushrooms after removing the stalks. I find that fresh shiitake mushrooms are
pretty soft and tender all the way through. The rehydrated shiitake mushrooms have a pretty
tough stalk that's unpleasant to eat. Both of course would be absolutely delicious.
This recipe makes one good portion, but of course you can multiply to make more if you like.
This is going to be one flavorful sauce.
One and a half tablespoons soy sauce.
One teaspoon dark soy sauce.
One teaspoon black vinegar. If this is too hard to find, sub it out for rice vinegar.
One tablespoon plain based oyster sauce.
One and a half tablespoons hoisin sauce.
Half teaspoon toasted sesame oil.
And one tablespoon chili oil.
This is a smoky little spicy chili oil made in a past episode. I'll leave a link in the
description box below for you to check this out. Make it really easily at home.
When the water comes to boil, cook the noodles for one minute less to package instructions.
For this recipe, I'm using about 250 grams of frozen udon.
Saute pan.
Medium heat.
By the way, today's episode is a bit of a companion video to one of the recipes
found in the fourth cookbook, simply titled Dining In With Will.
For more information about this book or the other young man cooking cookbooks,
definitely check out that link in the description box below, or you can visit
youngmancooking.com. As always, thank you so much for supporting the cooking show.
One tablespoon avocado oil.
Add in the garlic.
Shiitake mushrooms.
Saute for a couple of minutes.
Add in the green onions and saute for a couple of minutes.
Add in the cabbage.
Carrots.
Saute for 3 to 4 minutes.
When the noodles are done, drain them out and set aside.
This recipe is quite versatile. You can definitely try other crunchy veggies if you like.
It's completely up to you.
Add in about 85 grams of bean sprouts.
Add in the noodles.
Pour in the delicious sauce.
Give the pan a good stir to combine the noodles with the sauce.
Plate the noodles.
Sprinkle over some white sesame seeds to serve.
You can now slurp up these delicious noodles with absolute confidence.
This is definitely better than takeout.
That is seriously delicious.
Visually, it's rustic, it's inviting, it's casual.
The noodles are robust and have that elasticity.
There's the saltiness from the soy sauce.
The dark soy sauce gives the entire dish that beautiful caramel color.
There's a little tanginess and sweetness from the black vinegar.
The richness from the plant-based oyster sauce.
And of course, that nice fragrance and aroma from the chili oil and the toasted sesame oil.
The shiitake mushrooms have this robust texture and a lot of earthy umami as well.
The green onions give this pop of green color and a nice freshness.
The carrots add this crunchiness and a natural sweetness.
The cabbage really complements the noodles in a contrasting way.
It's crunchy, it's fresh.
I love how the sauce just gets absorbed into those noodles.
It's not swimming in it, but it provides the noodles with this delightful glossiness.
This is definitely a noodle recipe that is easy to make,
is weeknight friendly, and you can make this in the comfort of your own home.
Like I always say, it's simple delicious recipes like this that makes it so much fun
and exciting to cook and dine in at home.
If you love easy delicious recipes like I do,
be sure to check out or pick up your copy of the 4 Youngman Cooking Cookbooks.
There is a print or digital version available in the link in the description box below,
or you can visit youngmancooking.com.
As always, if you enjoyed today's episode, be sure to give it a thumbs up,
leave a comment below.
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that is the best way to stay notified so that we can cook together again in the next episode.
