I barley even cook ever but you are just so satisfying to watch. Thanks chef Tom.

There was a smiley face in the lo mein after he added the oyster sauce!😊

Dog was happy too! Lol This is amazing yum!

Wow yummy thnk u sir

I love the dogs haha they settled right down

I could have eaten a massive feast right before watching one of these videos and then I'd be hungry immediately afterwards. Everything looks so good.

Tips: use the premium oyster sauce(by lee kum kee) cuz thats the flavor we all know & love when hoping to make chinese restaurant food. Also use mushroom soy sauce(brand hardly matters here). Both of these are easy to find at your large upscale asian markets like H-Mart if you have one of them. Dont expect to find these flavors at walmart where you will find overpriced options of lesser flavor concerning oyster sauce & they never have mushroom soy sauce(both of which are fundamental to these style cuisine...dont be afraid to buy a sea food soy sauce too). You probably should invest in some lee kum kee chicken powder too as it has a whole different flavor than knorr chicken bouillon & a tiny bit of it works well in chicken dishes(where as light sprinkle of sea food soy sauce does good for shrimp noodles/rice). You do the sesame oil last because the flavor is lost via heat so you actually want to turn the heat off before you add it(& I found its stronger the fresher the bottle is...after using a strong bottle 3 months after I opened it, it wasnt strong anymore like when I first opened it). Also keep your premium oyster sauce in the fridge cuz it can get mold do to the higher amount of oyster extract in it(major flavor). A tiny bit of hoison sauce does add some missing flavor profile & thickens the sauce(as does a little broth). Always aim to under salt & under flavor your food making this cuisine as most all the seasonings have too much sodium in them(including the store bought asian chili oils). The trick is to marry samples of these flavors together, not to glob any particular flavor as though it were wing sauce. The dripping juices from your noodles should be water & broth FLAVORED by your sauces, it shouldnt be dripping with sauce(trust me, Ive made these mistakes for years off & on to figure out the difference). By the time you have your individual bowl of noodles flavored with all the additional things you like(chili oil, sprinkle of fish sauce, etc), consider yourself highly favored if your food isnt too salty & should you find the space to add salt, add just that(salt not soy sauce...trust me). As for salt, even that should be chosen wisely(pink himelayan salt is the salt we should be eating, not refined bleached white table salt which contains traces of glass & sand hence the many morbid things we say about salt & health when in truth salt is supposed to be healthy & is when you use the right kind vs man altered products that cause morbid health issues needlessly... ....you can find pink salt even at your local dollar store, just beware the size of the salt shaker holes...try to use the same size holes to sprinkle the same amount youre used to as the bigger holes are confusing to first timers where as some smaller holes on salt shakers are too small even for fine pink salt). As for noodles, you can even experiment using ramen noodles(just save the flavor packets & use the noodles...try to under cook them in water first as they do get soggy quick). Once you know what youre doing with per say linguine noodles, upgrade to using the authentic egg noodles like at the restaurants. You can youtube how to make egg noodles & its better to make them yourself than buy them(they are usually over priced like crazy at your local asian markets & let me assure you your fav restaurants arent buying those noodles otherwise they would have to sell the food for double the price...rather they make their own noodles as should you). No more secrets, now you know. -That Guy who said it all

Yum!! Can't wait to make it.

I love your cooking im into chinese cooking big time 😍 good job chef

I discovered your channel accidentally. I like your style :) Greetings from Greece

Does look very simple. Thx for posting!!

I love lomein.. thank you chef for share with us 😊

Great video!! Looks so easy and delicious.

Recipe: Vegetable oil Minced ginger and garlic Wood ear mushroom Carrot Onion Green scallion Cooked chicken Sautee the above ingredients until warm. Add cooked noodles, any type of long pasta. Leftover is suggested. Stir. Add black pepper, oyster sauce (about 2-3 tbsp), soy sauce (2 tbsp - can always add more). Stir. Add a drizzle of sesame oil. Toss. Serve.

Woof woof!

I am going to try tomorrow!

Good job 👍 thanks

Thank you for sharing this. I made your vegetable fried rice and it tastes delicious!

Delicious!

yum!!! Thank you Chef Tom!

Mmmmm love this guy

Thank you, Chef Tom! :) Have a good day!

TFS, Chef❣️ 👍👍👍 🤤🤤🤤

A a few years ago I discovered the Japanese Ponzu sauce, like sauce sauce but has a mixture of kombu, mirin and either lemon or lime. Amazing taste with sashim/sushi... or rice or noodles etc. If you like soy sauce, you will love PONZU!, Available at your Asian store but maybe also at your local store, anyway here in Canada

First viewer here watching from hk

I could eat all of that!

I love my 2 quiet cats

Is your name Yan? Like listening to Wok with yan in the 80's

Do you have a recipe for cold sesame noodles w/ peanut sauce?

ha ha dogs stopped barking when food ready

Can you use zoodles I wonder?

Can you do a white sauce light and clear I don't know how this is made can you show me.

The dogs want some Lo Mein hahahah they can smell the food cooking

Hey, is this a new gas stove ? or are you at another place ?

Do you need to pull the noodles off the plan so much? Is that why mine burn?

lt would be great if you could specify how much of each ingredient you are using. Xiexie

Can you please list the ingredients?

Hey Chef Tom, since you're frying the noodle in the pan with the other ingredients, wouldn't it then be Chow mein? Doesn't Lo meIn "mix" like you just add the noodles and mix it together?

chef, ive heard when the non stick cracks..you should throw pan away?

Can you fix me a plate?

Hello can you write down the recipe under the video please :)

What kind of pasta??? That's not regular Italian pasta that I have ever made.