BETTER THAN TAKEOUT - Chicken Chow Mein Recipe

[@nicholasmcarthur9824]

This girl is the most precious thing on earth.

[@harryheinrichs8206]

Yep she can cook for me anyday

[@lg103]

ya she very cute

[@michelepastele5347]

she is lovely.

[@callmemr.thomasreagan1157]

Nicholas A ..... 🦠🦠19 Virus 🦠

[@YahshuamySovereign]

Definitely one of them!

[@yaboiTetsuo]

Just made this for dinner, used broccoli, carrot and spring onion. Too good! Just as a heads up, I doubled your recipe and it fed 4 people without any leftovers.

[@tomAkelife-gy4qr]

there's a cat named Nala that rides in a basket with her dad who cycles across Europe

[@missyidontgiveacrap9939]

icr.org And?

[@donricoprocrastinating]

Or you could do what I did and eat everything yourself and then regret your bad decisions.

[@belisariustirto]

Missy I don't give a crap so random lol

[@salvatorecannizzo7146]

how do print this

[@terahutchins9156]

I Love watching you, I did a whole Chinese dinner for my father's BIRTHDAY every thing was delicious!!!!😊😊😊😊😊 all recipes came from you!!

[@SoupedUpRecipes]

That is nice. Glad to know everything came out good.

[@maassen79]

I'm sick of all the restaurants being closed here in Germany, so I made this today and it was better than at my lokal chinese restaurant. I even got the chinese leek at our asian supermarket. Thank you so much for this recipe. Next I will try the sweet and sour pork.

[@SFBenjaminK]

IN U.S everything is open now since June 15..EVERYWHERE OPEN

[@ff82800]

I've tried your recipe, gave it a little twist by adding half tablespoon of honey since I'm a Chinese Indonesian and our caomian is on the sweet-savory side. It was absolutely fantastic, it tastes like the one I ate in one of my favorite restaurant!!! I'm so happy right now! Thank you so much for this recipe!!!

[@la196]

Did you use the exact same noodles?

[@ff82800]

@@la196 I currently live in Europe, and it's quite hard to find the exact same noodle where I live. So I just used some regular spaghetti. You might wanna use the one that made with egg.

[@la196]

@@ff82800 Thank you very much for the prompt reply back as I'm going to make this dish this weekend:) One of these days I'm going to make her egg foo young too:) Alway great recipes and tips!

[@llee8325]

@@ff82800 You might be able to get noodles if you go to a local Chinese restaurant and see if they will tell you where they shop, or buy some extra for you.

[@cjb8010]

Thank you. You have a knack for highly organized demonstrations with excellent instructions. You often answer a queue it’s just as I am thinking of the question. Great job.

[@evlew]

This channel is awesome. Chinese cooking has always fascinated me and with your cooking videos I'm learning a lot. Stuff that have always gone wrong whenever I've tried to cook, you have quickly and simply explained how to correct them.

[@beauteoussounds1156]

Just made it (doubled). Oh my goodness. SO amazing! The high heat gave it an outdoorsy, smoky flavor that was out of this world delicious. Thank you so much.

[@mariameade5624]

No question: She is! I have been following her for quite while because my husband is from Taiwan 🇹🇼 Her recipes are easy, well explained and fundamentally delicious 😋 She is one of my favorites

[@sumarianson]

I'm on a diet and this has made me so hungry! Amazing tutorial. I love Chinese food but don't have a decent Chinese restaurant nearby. Now I can do it myself. Very detailed with a written recipe to print to phone or hard copy! Excellent presentation too! You are very personable.

[@biermonk8835]

韭菜 Garlic Chives in English. The ones that are grown without light are called Yellow or Golden Chives in English.

[@SoupedUpRecipes]

Thanks for the information

[@biermonk8835]

Souped Up Recipes thank you for the recipes

[@MaZEEZaM]

Jeff Block grown without light hey, sounds like a possible indoor plant contender 🐸 thanks

[@bobmonk388]

thanks

[@baudecordier]

To use a thin wok (including those one-handed ("pao") jobs you see in restaurants for good results you must do two things and they're linked: work unbelievably fast on a stove with hellish amounts of heat, the kind that I bet none of has. Not even close. --- And the amount of heat we can gin up from our dinky burners gets radiated away the instant we add food to the pan. --- The only answer is using our Chef's manner (without the saute/"jump" technique) with a beast of a pan that takes a while to heat but maintains it better than anything: heavy cast iron. The American Lodge ones are the best manufactured in the world.

[@joefamulari2595]

I spent many yrs in China. This dish brings back fond memories. Such great comfort food! Many thx!!

[@AcidArt362]

Love watching her cook.reminds me of my teenage years. I worked in the kitchen of a Cantonese restaurant. Food twice a day...yummy

[@crng7]

Thanks, Mandy - your videos are SO helpful! For any Low Fodmappers out there, I subsituted some ingredients and had to improvise as I didn't have exact ingredient: Rice Spagehetti noodles, carrots, gai lan, green onion greens, finely diced bamboo shoot, and chicken mince instead, no garlic. Delicious

[@ubamilitary]

The tips you gave in this video are invaluable. Also, I was just thinking how good your English is. Keep it up Mandy.

[@k1ghz960]

Your English is Great, don't change it, and the foods good too.

[@lorilavender2209]

Just finished eating this. I substituted some veggies, I used what I had. It was absolute delicious. I love how you explain everything in in a simple way. I’ve made this, your pepper steak, and your egg foo young. All have been easy to make & all have been terrific! It’s almost impossible to get edible Chinese food where I live is awful, you have made it possible to have great Chinese food again.. Thank you so much!

[@tylavidal8338]

I made this tonight and it came out great! I used lamb instead of chicken - it was very tasty!! and yes there was no liquid and my wok was dry when I took out all the food!! I also doubled the recipe for a family of 4

[@Hokieman1987]

Another winner! Thanks for the outstanding tutorial Mandy. We have no Chinese food where I live. Making it myself became a necessary skill. Thank you for starting this channel.

[@xmozzazx]

Amazing! Not just the end result, but the advice throughout! I will be much more excited to try this now! Thank you!

[@dylanlabiak]

Your recipes are AMAZING!!! Every one I make is far better than what my local take out joints offer. I look forward to trying as many of these as possible. Thank you!!! Keep up the great work.

[@fritterspack]

Hi Mandy!!! I first came across your recipes a year ago, and it really helped me at that time because I was at home all the time (between school) and kind of down. your recipes gave me something to do, and slowly I found myself taking care of myself. Now I’m back to try to make fried 粿条. thank you

[@claireveilleux2575]

You are simply the best. I have watched tons of youtubers for years and I can tell that you are the reference ! Such a great chef. Thank you so much for being here.

[@simpletruths6356]

Great tip about the baking soda

[@trueCrimeGuruYes]

It has made all the difference. Stir fry chicken breast without the baking soda marinade is pretty awful.

[@shirleysuckrajh3380]

I just love what you do thanks love

[@shirleysuckrajh3380]

Keep up the good work and God bless you

[@oliyazave8970]

thank you very much for explaining in detail what you're doing. And what ingredients to use, and the tips about baking soda with chicken breast, and the color and taste differences between soy sauces. It really helps to understand the process for a beginner in cooking this great famous dish.

[@Poonamnandi]

A very sincere effort to teach a good dish! Thanks Mandy!

[@faustinomendoza8437]

This is a great video . Short video straight to the point gave all the information on things that could go wrong and how to correct then. She described the ingredients quickly and accurately. I just became a subscriber.

[@Katt_Geo]

I love your vids.. Your sound is so clear and you explain so much which is great.. Thxx for another wonderful recipe :)

[@krisushi1]

I have learnt so much already and it's only been less than a week since discovering your channel! I realise that most Chinese food has been adapted for the tastebuds of other cultures but I'd really like to learn more about authentic Chinese food. I love how well you explain everything too, thanks so much!

[@danielsamodio8122]

Hi Mandy, I'm glad I found your channel and subscribed. Now I can cook authentic Chinese dishes the correct way! So far I just watched 3👍👍👍 of your videos (whole soy sauce chicken, red tied pork belly adding 1/3 red rice for color, chicken chow mien adding a little baking soda is something I just learned. I wrote down the ingredients & shopping list and I'm going to my nearest Asian Food Market today. Thank you so much! A new fan, Dan. NJ, USA

[@joelroach416]

You are so adorable. I love your recipes and the detail you give us. It is also great to see how much you enjoy your cooking at the end. Thanks for sharing.

[@siasbela]

The title says it all I'll never eat food out again this channel is one of the most precious thing I ever found in social media ..thank you

[@oliviaadel8324]

Couldn't agree more

[@maricematthews4]

You're right!!

[@Nakijead2]

Well, it is me again. Tonight I made this dish for dinner and it was absolutely delicious. I made it for my wife and she loved it. I am almost 65 and I am thrilled to be, finally, learning to cook Asian food. I was always afraid to try cooking Asian but thanks to you I am doing it. Thank you very much for your teaching.

[@linn6980]

Thank you for the expert tips! I love your enthusiasm, and recipes are so easy to understand and simple explanation to follow.

[@craigmouldey2339]

I love this kind of food. It tastes good, goes down easy and is not top heavy with meat. Lots of vegetables.

[@strat-xq5oy]

i dont know why so many people dislike this. she is a very good cook

[@BijouBisou]

I've made this several times since I discovered it a month ago. I omitted the baking soda as I can taste it in small amounts for this kind of dish. I've used a variety of vegetables to great success. The cornstarch/soy sauce/vegetable oil really changes the meal entirely. The chicken was never dry nor was it rubbery. My next attempt will be your Orange Chicken. Thanks for sharing this recipe.

[@SoupedUpRecipes]

I got many requests for my wok! The wok I used in this video is a cast iron wok. I got it from China. I didn't find the same exact one on Amazon, but this one is close and has good reviews. You can check it out: amzn.to/2u6hluI Maybe you can look for it in an Asian market. I am pretty sure you can find it.

[@philipagee1077]

What is the oil used in China that really makes the food smell so good.

[@vipinbhandari1456]

@@philipagee1077 sesame oil

[@derrickbundy3240]

Souped Up Recipes you're so pretty, love the videos

[@trueCrimeGuruYes]

Can you use egg noodles for this?

[@gabrielajimenez2143]

I bought mine from amazon and it works great! Now I want to use it all the time whether I cook oriental or not.

[@jdlackey2]

Sweet young lady, I love your videos. I smile the whole time that I watch them. Thank you so much for sharing with us.

[@vicbaker8367]

Finally, a quick healthy recipe I can follow. Just made this and it’s the best I have ever made. Opened the fridge and grabbed carrots, onion, celery, and used zucchini instead of bean sprouts. Still pretty good.

[@WoundedEgo]

I just made this for the third time, this time paying much more attention to details such as keeping the veggies dry, using high heat and so on and including the noodles. It all came out sooooo much more spectacular. Thank you for this excellent recipe.

[@kimrowe2822]

What kind of noodles did you use?

[@WoundedEgo]

@@kimrowe2822 I made this about 8 times now and was always delighted, however, I've decided that I like rice dishes much more. I use the techniques here but skip the noodles and it put it over rice and am as happy as a clam.

[@danielmargolis3210]

I made it using flat iron steak, which was fine. Next time I’ll ll use more vegetables and maybe even cut down on the noodles slightly. Nice recipe. Thanks!

[@nnekaotika5635]

I just made this but with beef instead of chicken. I used the rice stick noodles. So delicious. Thank you for the recipe

[@ambernectar3158]

I love the way you get on with it. I have learnt so much. Thank you. X

[@donnawaddington7887]

You are instantly loveable and SMART and a very good teacher! Cheers!

[@75julianne]

That looks so good! Thanks for the tips! I didn’t know the difference between dark and light soy sauce until you told me, thank you!

[@elainemcatee4347]

You are delightful and ALL of your recipes turn out perfect, thank you for the education and especially the food.

[@PorkChopJones]

Bravo great video! The Chow Mein looked outstanding! Three thumbs up. Very nice flow all the steps and instructions from beginning to end. Thanks

[@boyg.1812]

I made this recipe; my wife, my sister in law and I absolutely liked it very much. Thank you very much, young lady.

[@anagomes3637]

I love the way you present your videos!! Congrats!!

[@ridethecurve55]

A MUST-MAKE of your dishes! Thank you so much! Have a great day, and keep making these types of videos. I will always give Thumbs Up for these!

[@sherryortiz5631]

You are adorable! I love your videos!! Your food looks so incredible!!!

[@guatlingliew3450]

U r a genuine person. I love ur recipes.. Tried and it's delicious... Appreciate ur sharing.

[@coachmichael9604]

Wendy, I made it today based on your recipe, it turned out amazingly delicious, I learned a lot from you, keeping high heat to prevent too much liquid causing the chow me in becoming too soggy! 1 Million Thumbs Up!

[@Wazww]

Coach Michael phhilippine

[@Wazww]

Philippines

[@marg4229]

I use tapioca starch or corn starch if I am out of tapioca starch in with the soya sauce and sesame oil in marinating meats but didn't know about the baking soda trick. I'll try that next time. My mom used to make a version of this when she wanted to clean out the leftovers in the fridge. It always felt like a punishment meal and 'a poor man's dish' until I was out on my own and adapted it to ingredients I liked. Now it is my treat dish to myself when I'm in a hurry because I can add what I like .. rice, meats, thinly cross-cut celery, mushrooms, veggies, sometimes bean sprouts, scrambled eggs... the variety is endless and always delicious. Thank you for sharing your version.

[@spriggsra]

You and your recipes are amazing!! I appreciate the personal touch. You give that fine dining feel.

[@tommyfortier3176]

Made this tonight & it was truly amazing & delicious!!! Thank you sooo much for your channel & this recipe!

[@wimm1392]

I joined you recently and cooked the pepper steak and chicken recipe it was delicious and most of all it’s very fast and convenient. I’d like to Thank you for your very good instructions it’s much appreciated.

[@SoupedUpRecipes]

Thank you for subscribing. Means a lot to me. New videos coming out every Wednesday. Hope you keep enjoying my videos.

[@catherinecurtis2865]

I tried this recipe last night and WOW, what a hit it was! My husband and I love Chinese food and we have many cookbooks with many recipes we tried, but none were so close to real Chinese restaurant quality. We are familiar with incredible Chinese restaurants in Toronto and Montreal, so we know the difference. From now on we will look to your recipes. Thanks and keep up the good work.

[@meleahlacey]

I’m going to use your homemade noodle recipe and make this dish! It looks so good. Also thank you for explaining the difference between light and dark soy sauce. Right when I was wondering how they’re different you read my mind and explained! 😆

[@jonathanneumark8411]

I love watching you cook. Simple and fresh and easy. Nothing complicated.

[@Pattys1967]

ok i dont know where you have been all my life,im going to start making all your recipes,especially since you are thinking healthy wise,i love that because im trying to lose weight,so thank you for this recipe,great presentation,cant wait to try it out

[@olliereid2728]

I love your videos. I made this tonight and it was delicious. The technique for marinating the chicken works so well. I can’t wait to make more of your recipes!

[@garymccray7822]

I would love to spend a day in the kitchen with her swapping recipes and cooking. That would be a day well spent ^_^ ❤

[@sonia78ish1]

I tried this today. Yummy! Thanks for making Chinese food simple and doable! I never thought I could do it right myself.

[@flamingoooos]

I made this for supper tonight and it was absolutely amazing!! Thank you for the videos!!🥰😁😁

[@MSGC55]

I appreciate all your helpful tips - have been watching your channel for a long time and you're amazing - blessings to you and your family for 2022

[@martinfreiwald3094]

This dish tastes great! I find it easier to cook this then go to resturant to get the take-out. I felt it was better than most take out I have had in the past. Thanks so much!

[@christinehoolihan4200]

You are right, too also consider that you did not skimp on the meat, and saved a ton of money and the tip you would normally give to an other you gave to yoursef.

[@Alk40]

I recently moved away from California and miss all the traditional and fast food choices. My new area doesn't have anything close to what I used to eat. These recipes have helped curve the craving by making my favorite dishes at home! Thank you so much!!

[@grahamd1318]

FINALLY. Thanks to you. I now know the difference between Light and Dark Soy sauce..... For years no one taught me the differecne.... and you did it in 20 seconds. Bless you xx

[@GameLevelEditor]

I like the way she cooks food understanding and considering many aspects of cooking you might encounter.

[@ladycapricorn2212]

I've been trying to cook this kind of noodles but unfortunately can't make it well..i think gonna try your method next..thank you for sharing!

[@Hexe689]

Thank you for everything. I come from Venezuela and I really really love Chinese food and you helped me recreate it because they don’t always tell their secrets and I have had amazing days with your recipes. I appreciate you a lot. You’ve become my Chinese food fairy. Bless you ✨🌀🙏🏽

[@lukebanditchip]

Great job! Can you do a vegetarian stir fry with fried rice? Great job explaining each step! Thank you so much for putting my food request on your list! Can't wait to see it! My niece is vegan and I am 50 percent vegetarian! Thanks, again!

[@SoupedUpRecipes]

I just put your request on my list. Will try=)

[@windywednesday4166]

Great recipes and I love your presentation. Thanks again and the baking soda is a great tip.

[@ceil5001]

Looks delicious. You are very easy to understand too!

[@duhhawaiian]

I watched you when you first started. You came a long ways with your subscribers. Good for you.

[@ashahariharan9957]

All my favorite recipes when I grew up in Hongkong. Even as an Indian I consider Chinese cooking as my home food

[@thepearl6087]

You cooked that perfectly - and oh yes, my mouth was watering! Not leaving any oil in the pan was really cool. I don't know that I can find some of the veggies, but I do use cabbage, green onions, garlic, carrots, leeks (sometime) and bean sprouts. Don't know about the dark soy sauce either. Have used the rice noodles. Thanks.

[@annjean4369]

Looks fabulous! Thanks you for sharing.

[@kateodonnell750]

ann jean yum yummy

[@kabayandezhk2124]

Thank you for sharing my dear...love it...and you talk clearly made me understand everything...Godbless

[@fionareedz1510]

I second dat. U really seem passionate abt cooking. Ur dish luks so tempting n mouth watering too

[@klg642002]

You are so amazing for sharing all this wonderful knowledge with anyone willing to learn. I hope you get one million more subs. I love to cook and honestly wanted to learn Asian style cooking authentically. I appreciate you soooooo much, thank you.... I ordered my wok x2 and can’t wait to start cooking. The food item / sauces video was great, the way you took the time to explain what they are and how to identify quality products. Your format is so organized and your website is a blessing. Again THANK YOU SOOO MUCH!!!

[@hando73]

I love how the pan smiled at me 7:50 I gotta try cook this! Looks delicious 😘👍🏼

[@taraleigh34]

Thanks so much for this recipe. I made it during quarantine, albeit with ramen noodles, and it turned out so delicious. Everyone loved it.

[@Master_Blackthorne]

Thanks for sharing, honey. I had no idea it was this easy. My Chinese take-out was charging me $15.00 for chicken chow mein so you saved me money!

[@cynthiaprice2179]

Jn u

[@fightsmack3140]

15 dollars? Damn. You can feed a whole family of 8 for a whole day with this amount of money

[@frederickcombes1063]

Oh,girl thank u so much for ur generosity about all ur recipes!!!!!ur future hubby is so lucky to have you..hehehe God bless youu

[@aliciaperez4862]

Absolutely love listening to her voice ❤️🙂

[@denisemorgan7054]

Im glad i watched this and you said it should be dry , no liquid and not oily. I purchased the same food from restaurant and it was so greesey that i sent it back.

[@scottrowe533]

Great job with the chow mein tutorial, Mandy, though it seems like you use a LOT of added salt. I also have a cast iron wok, like yours, and I love it! It cooks so much better than the thin steel wok I had for many years. Thank you for the cooking lessons!

[@casualuserish]

Very good recipe, I cooked it the other night and it was a Soooo tasty and quick The baking soda in marinade has changed my life

[@renatomedel2215]

Well explained in details, keep up the good work.

[@philiphema2678]

I hv always loved Chinese food. This girl makes it look so easy - and delicious!

[@xrekcor]

I'm just making your pork belly as I type.... when I saw this notification. Looooove this one too different from what we had as kids in NZ..... yet ur looks much more interesting.... kids away this weekend and will give this one a try!!!!

[@xrekcor]

The crunchy crispy one 👌🏼

[@naturallyjoslyn8136]

Rob C That is a FANTASTIC recipe! I loved it!

[@edwarddunphy438]

Rob C n

[@xrekcor]

Naturally Joslyn, Agree..... that must have been my best crackling yet.... my boys loved it!!!!

[@amalsaeed2063]

،ريفققتةىبؤ١

[@bulkmail9]

This has become a favorite of ours. We have fresh noodles that we get at a local asian market and the addition of zucchini and other fresh veggies is a winner! Makes plenty of leftovers too. Thanks again.

[@shakes.dontknowwhatyergettin]

The way she says the word "soggy" is inexplicably adorable

[@Whistlewalk]

What I like about many of your recipes is that they are just enough for one.

[@itsBayFreshALLday]

Waiting for that Pork Chow Fun ~ Recipe And Tomato Beef Chow Mein ~ Recipe Best instructions on YT. #1 👏👏👏👏👏👏👏👏👏

[@michaelg9442]

I made this last night an it was delicious. Full of vegetables and tender chicken. Thank you for sharing.

[@LIZZIE-lizzie]

Oh my gosh!! This is going to great 😋😋 Thank you for sharing your delicious recipes. Thank you for your great video presentation and for including the ingredients and measurements in your video and description ❣❣ ALways thinking of what to eat - but that's over when watching your videos👍😋❣

[@MariaSanchez-os9ff]

I tried your recipe and you are so right it is way better than take out. It was delicious. Thank you so much for sharing your recipes.