Hey guys, a few notes: 1. In hindsight, for the Suzhou-style one we probably should've (1) used a nice homemade stock and (2) marinated the shrimp with egg white and done the pass through oil method. If you'd like to make it yourself, we'd recommend going that route. Use a half an egg white in with the shrimp, then give it a brief deepfry in ~180C oil for 30 seconds... then add it right at the very end right before the slurry. 2. In the outro, Steph meant to say 'crab roe'. Worried that it might've sounded like 'crab rolls'. On the subject of roe though, another cool Suzhou dish here is when they use the shrimp meat, shrimp eggs, and shrimp brains all in one dish. 3. We've been meaning to do this video for a while. There was a slight cacophony under our old Chow Mein vid saying how it wasn't 'authentic Cantonese' because it wasn't crispy (there are legitimate nitpicks one could have with that recipe but that's not one of them). Really confused us for a while until we figured out that people were talking about liangmianhuang. 4. I know I rushed through all the marinading, probably should've slowed things down a bit. Lemme spell it out here... apologies: Pork, Cantonese version: 1/8 tsp salt 1/4 tsp sugar 1/4 tsp cornstarch 1/8 tsp light soy sauce 1/4 tsp liaojiu wine, then coated in 1/4 tsp oil. Mushrooms, Cantonese version: 1/8 tsp salt 1/4 tsp sugar 1/4 tsp cornstarch 1/8 tsp light soy sauce 1/4 tsp liaojiu wine 1/8 tsp white pepper powder, then coated in 1/4 tsp oil. Pork, Suzhou version: 1/8 tsp salt 1/4 tsp sugar 1/4 tsp cornstarch 1/8 tsp light soy sauce 1/4 tsp liaojiu wine, then coated in 1/4 tsp oil. Shrimp, Suzhou version: 1/8 tsp salt 1/4 tsp sugar 1 tsp cornstarch 1/4 tsp white pepper powder.

I once ordered this by accident at a Hong Kong restaurant some 15 years ago and it has been my favourite noodle dish ever since.

If you guys decide to make merch, I would totally buy a shirt that says "Liaojiu aka Shaoxing wine" ...just saying

This is the best website on you tube. Your very detailed and informative. I learn each time I see one of your recipes. I have been cooking for 35 years and i'm in the restaurant business. I don't know a lot about Chinese food, but love watching your vids. Keep up the good work, great job.

omg this channel.....cooking techniques is basically soul food! it's how mom makes it growing up.....ALWAYS! The ingredients....all what I grew up with. The sauce: salt, sugar, corn starch, soy, oil, and wine. classic. mom still uses that formula for most of her stir fries at home.

This is quickly becoming my favourite food channel as it’s help me learn to make all the food i grew up eating that i could not make

Great instructional narration!!! I needed this for the last 25 years. I swear!

This looks so good! Thank you for sharing the method with us. I grew up in Los Angeles and this is what was called chow mein there. I moved to the midwest and chow mein is a completely different and incredibly depressing dish served over rice. I will be making this for my dad ASAP because we were missing this. Thank you!

I absolutely love Chinese food and cooking methods! I’ve been getting into learning and it’s really need to see authentic styles instead of Americanized styles. Thanks so much guys!

the fun thing about Chinese food, one of the very few cuisine in the world that make ingredients dried then wet(soaked in or boiled in) then deep fried then pan-fried..

All on a 1 × 3 meter balcony. Amazing as usual. On point . Great recipe. Excellent explanations and a voice I wish I have. Keep up the good work.

Hey 👋 I live in Suzhou, and this was my first love ever since I arrived here. Think I will have this for lunch tomorrow. Thank you for featuring this lovely noodle dish

a year and a half later, but the noodle prep part of this has become one of my favorite recipes. You can pretty much top the noodles with anything and it's good, thanks!

Suzhou girl here! 🙋‍ Great to see hometown food on your channel hahaha! Great content as always!:)

Your recipes provide me with some of my all time favourite food on an almost weekly basis. However, I'd absolutely love to see a video on how to make Pingyao style kao lao lao, which was hands down the best, but at the same time weirdest, noodles I've ever had. It's made with a special type on cured beef from Pingyao, but I figured maybe it would be possible to make it with corned beef instead, since that's exactly what it tastes like. Impossible to find a non-Chinese recipe for it anywhere though...

My new favorite channel, and meal ;)

Thank you for explaining the "local produce" spirit of the dish. 🙂

O. M. G that looks delicious!! And easy. That's important as well. This is a definite to try. TY Steph & Chris. Jenn 💖 in Canada 🍁

Who doesn’t love crispy noodles? Love learning the soft yellow method of preparation. Can’t wait to make this

I love the high quality that you guys deliver. You deserve more subs and im sure you'll get them

Love your channel ❤, this is so accurate.

I ❤ crispy fried noodles!!! Time to take a belt sander to that cutting board! I use mineral oil on mine to keep the wood fiber strong. Keeps it from...well you know 😆 Good vids!

Your videos are great! I was wondering would you be making videos on making Chinese pickles ?

I love deep-fly crispy noodle!😋

So cool! my mom is Thai-chinese and she always made something like this but with fermented soy beans as part of the sauce, and I never knew where the dish came from or if it was a thing outside of her family. Now I know!

Made this tonight with chicken. OMG! Incredible. Used black fungus, and shiitake rehydrated, added some baked baby Bella’s i made, a few leaves Napa cabbage and the mushroom liquid made an incredible sauce. Thank you for being great teachers! 👏👏👏👍👍👍

Awesome!! this is my favourite menu. I also used to get a fried egg on top.

I absolutely love the deep fried version.

Guys, nice video but your sauce is really thin. Here in California, most Cantonese chefs use 1:1 生粉:水 ratio. We actually have two different names for it too. In Los Angeles with newer Cantonese immigrants they do call it 炒麵兩面黃 but in San Francisco Bay Area where the Cantonese immigrated over a hundred years ago, they call this style 煎麵. Also, maybe consider green chives as a closer substitute than green onions for 韭黄.

great idea another recipe to cook for my chinese employer, thank u so much

We have a similar dish here in Makassar, Indonesia. We call it guan dong chow mien, although the toppings are a bit different, there's usually pork, shrimp, fried pork meatballs, fried fish cake, and some mustard green. Some version put whisked eggs into the gravy.

I was trying to find a video by you folks that had suggested American-available Brands of the Products you use. I couldn't find one. Have you done one? I'd love to see it.

like your videos and simple instruction . new subscriber here.

I can’t wait to eat this!!!

I love this channel! - small request: could you also share some more vegetarian dishes?

I ordered this noodle at a Chinese restaurant in London 3 years ago and never got the chance to eat it again because Chinese restaurants are not common in Brazil and they don't serve this noodle dish. So I'll try to recreate this at home :)

In the 50-60s, few from the west could have tried crispy noodles except in HK/ Singapore/ Malaysia! China was not open yet.

No cracking noise when you pour the sauce over the noodles? I remember that was my favorite part when I ordered this at restaurants when I was younger.

"Local and seasonal"...proceeds to make Liangmianhuang with haggis and turnips.

Ive made both versions today and it was awesome! Will definitely make it again. I think this is in my personal top 5 chinese dishes so far. But I have wondered about the noodle to toppings ratio. Is it possible that you have used more than 70 grams of dried noodels per serving or that the topping recipe is for 2 servings? I used 70 grams of angel hair pasta per serving and ended up with a lot of sauce/toppings.

Hmm, I love in San Francisco and we call this Hong Kong style “Jin Mein”. Everywhere i have ever been in the US I can just say Jin Mein and they know what kind of noodle I want even if that’s not the English name on the menu.

Wow so testy

We have something similar here in indonesia called ifumi, used to eat in my elementary school cafeteria

I’m love eating this at Chinese restaurant my family and I regularly go to but can’t right now because of lockdown 😒 I MISS THEM SO MUCH!!

We call it I Fu Mie in Indonesia :D children looooveeeee this dish

In the Toronto area, everyone calls this Guangdong Chowmein.

Good dis🥰🥰

ChaoZhou also have similar noodles like this, and they dip it in dark vinegar and/or sugar as dipping. No topping though

in Singapore and Malaysia they call this Yee Mee, and its almost always served with a stir fried braised seafood sauce. But its confusing cause it both applies to the fried noodles and the soup

It's been quite a while since I ate this dish.

This was a lot of fun to try, eve though I Way overdid the noodles (I think). Or maybe the ones I had just weren’t quite right, they’re a Chinese dried egg noodle with the thickness of spaghetti. It turned out pretty crunchy but the flavor was great!

One of my favorite noodles dish! I know this as "Double face browned noodles". This goes really well with red rice vinegar. I mostly do the pork and mushrooms topping. Where can I find a list with different types of well known toppings?

Possible thanksgiving episode? Maybe a recipe with squash or pumpkin?

I honestly prefer the soft noodle version of chow mein. The crispy versions that I have seemed too chewy. And the flavor just was distributed as well as the soft noodle versions. Maybe I need to try other places or make on my own.

Yummy reminds me of a dish called pan fried noodles

About this noodle. When I first know this exist is in Sydney at year 2018. When my friend and me went to one Hongkong Restaurant, I saw Fried Noodles on the menu I thought "Oh I love Fried noodles I m gonna order this" And later the waiter give me this. me:"Ah... Sorry, is this Fried noodles（炒面）?"(in Mandarin) my friend:"Yes, it is Chow Mein[also fried noodles or 炒面 in mandarin], any problem?"(in Mandarin with strong Cantonese accent) me:"How, how to eat this???" cuz, to me it looks more like something would be set as decorates in some of the dishes. I never see this before. Friend:"? You dont know how to eat it? Serious?" me:"I dont even know this is how you guys from Hongkong called as Fried noodles, mate wtf." TOTALLY SHOCKED

马来西亚有一个很类似的料理叫做『广府炒』，把米粉炸得脆了上盘，然后浇上那些酱汁和配菜，通常有肉片、时菜、蛋花、虾子，然后用淀粉弄成浓稠的酱汁……然后把炸脆的米粉换成炒过的粿条（酱汁和配菜一样），就成了『滑蛋河』，如果炸脆的米粉和炒过的粿条都一起摆盘的话，就叫做『鸳鸯』。。。马来西亚人很喜欢一种料理用多种面，所以咖喱面未必只有面，里面可以有粿条、米粉、黄面、粉丝，看摊位的老板有什么样的面条或者客人有什么样的要求XDD

Hi , Where can one buy the pot you boil the noodles in? Does it have a special name ? Thanks

Do you guys have room for a propane burner for higher heat? I have a neighbor who stir fries like you, outside and the smells are amazing.

Loved your style of cooking as you always give people options. I've been looking for crispy fried noodle recipe and found one now. Thanks for sharing

Hi can you please make scollop and Shepard’s purse soup? My wife is obsessed with this fish and is driving me crazy:) thanks

This reminds me of ankake soba in Japanese cuisine. I wonder if that is where it came from.

For those in Suzhou, the restaurant 裕兴记 does a very good affordable 两面黄（the restaurant calls it 二面黄）。They have a branch in Shanghai too but it's pretty bad there... This dish is also the reason why I hate how 麺 was simplified to 面 as it makes it seem like the name could mean "two noodle yellow" instead of "two side yellow"....

I'm convinced this is Richard Dreyfuss........

Liangmianhuang - double sided browned :)

No, you cannot use any noodle you want. You need to use an thin egg-based noodle. Use angel hair and you break your teeth.

New York chow mein: *"what noodle?"*

Reminds me of Yee Mee. Is it the same?

Please tell me how to find a list of all your recipes at Reddit.com

2:23 Did you mean to say two minutes instead of ten minutes?

All my life i know this dish as "Ifu mie"

As always long yow

Why is your oyster sauce so thin? Ours has a molasses consistency. Maybe even thicker.

Piping Hot is "long yao ma"?

Local and seasonal... so, this would probably be delicious with thinly sliced kangaroo.

Why no MSG?

Richard Dreyfus

Never knew it was fried tbh

I was curious -- how do you eat these? Seems ask if you would need a knife to cut the noodles.

Shouldn't have called 两面黄 Hong Kong 炒面

What do you think of using seitan-soy based 肉絲 for a vegan variant?

Any chance for making a dish out of eggplants?

I'm sorry, but I have to be Italian police... So many people use the term "al dente", sometimes correctly, sometimes incorrectly; there is certainly a mistake here in this video... I'm sure the writer of the narration meant to instruct us to boil the noodles to "not quite" al dente, (not "past" al dente; "past" al dente would result in a sticky mushy mesh, of course.)

the noodles look like you never boiled them

前排

The man's Chinese accent is so very distracting from the instructions. He should speak in Mandarin with English subtitles. The woman's at the end is much clearer, despite the obvious accent, maybe she should do the voice over?

It’s nice to know Ben Shapiro has moved to cooking videos

Jesus that girl is gorgeous. How about one for almond soo guy???

Cool the noodles in front of a fan?? You’ve been living in China for too long partner.

have you ever eaten ligma whats ligma ligma huang

Step 1: Quit your job

Another great Bastardised chinese dish.