Chinese Takeout Lo Mein Secrets Revealed

A comprehensive guide to classic Chinese takeout beef lo mein at home! Lo mein is one of the most popular dishes at every Chinese takeaway! Today, I’ll break down all the tips, tricks, and techniques so you’ll be able to make takeout lo mein at home even better than any takeaway restaurant you’ve ever been to! And for a fraction of the cost!
Full recipe document: docs.google.com/document/d/19...
Want to learn how to make Chinese takeout fried rice? Check out this video: • Chinese Takeout Fried ...
Wanna learn how to make Chinese takeout General Tso's chicken at home? Check out this video: • Chinese Takeout Genera...
14-inch Mandarin Wok: amzn.to/3BIKuBo
Ingredients used:
Pearl River Bridge Light Soy Sauce: geni.us/Mbwvp
Pearl River Bridge Dark Soy Sauce: geni.us/bQ1As5B
Lee Kum Kee Light Soy Sauce: geni.us/80M9r0U
Lee Kum Kee Dark Soy Sauce: geni.us/jp9Uc9
Lee Kum Kee Premium Oyster Sauce: geni.us/F9cnm9W
Shaoxing cooking wine: geni.us/iNdAZJL
Shaoxing cooking wine: geni.us/PAM2Ma
Toasted sesame oil: geni.us/ZHfl54R
Diamond Brand Kosher Salt: geni.us/icIH1z
White pepper: geni.us/vKEdX
Cornstarch: geni.us/sl5PoGp
Baking soda: geni.us/3dVB71
DeCecco Spaghetti No. 12 Spaghetti: geni.us/TSdNkC
Barilla Spaghetti: geni.us/oaGZtC
Hoisin Sauce: geni.us/Tc8KB
Sherry Cooking Wine: geni.us/B0cW9v
Kitchen gear in video:
Dexter Chinese cleaver: geni.us/5mJZ
Chef Master portable butane stove top: geni.us/yXYxEf9
John Boos Work Table: geni.us/giAaB
John Boos cutting board: geni.us/DzvLB
All-Clad Pot: geni.us/EEb5
Kitchen Tongs: geni.us/p291
Duxtop Induction Burner: geni.us/mOpIF
Lodge Cast-Iron Pan: geni.us/1o4yECi
Camera/Lighting/Audio Gear:
Canon EOS R6: geni.us/PB9Uwor
Canon RF 24-105mm Lens: geni.us/7fuzy
Canon RF 24-70mm Lens: geni.us/K8bl
JOBY BallHead 5k: geni.us/5dF1
Manfrotto Video Head: geni.us/AFtd
Neewer C-stand: geni.us/KtYDZcs
Zoom H4n Pro 4-Track Recorder: geni.us/kTO6IJR
Shure SM7B Microphone: geni.us/MqoQkl
Apurture 120D LED light: geni.us/iETn9Wu
Apurture C300D II LED light: geni.us/Bjecd
Apurture Light Dome ii: geni.us/tAtQvK
Music by Epidemic Sound (free 30-day trial! Affiliate link): share.epidemicsound.com/v23gld
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
Timestamps:
0:00 Intro
0:37 Noodles
2:15 The Sauce
3:34 The Beef
5:29 Preparing Lo Mein
8:56 Taste Test
9:44 “Western Ingredient” Lo Mein
10:20 Thanks!

[@farmageddon]

Wanna learn how to make Chinese takeout fried rice at home? Check out this video: kzbin.info/www/bejne/p4a1npejnKh2has

[@theviscount4622]

Thanks! Tres bien :D

[@ronellepatterson4176]

🤦Tupac and Biggie? Really? Naw, man! Naw😓

[@Robin_Is]

Ok.

[@ninailsgimp]

Please do a Pho recipe!

[@theuselessmeme2984]

What does neutral oil mean btw just wanted to ask

[@serlancerlot315]

I swear, this video along with the one on fried rice are better than any cooking program I've ever seen in my life.

[@uraverageramsay8491]

agree! my life has changed ever since. now fried rice is currently the best dish i can cook alone!

[@Knightfall23]

Facts

[@alyzak.8997]

We've hit the jackpot with this channel.

[@Plutonium_2_3_9]

You should watch good eats! 😊

[@brandonellis8111]

Facts

[@MichaelGrode]

I love how you take the time to show alternatives to equipment or ingredients so that the recipe can be accessible to almost anyone. Great video Jason.

[@7kudos]

4:19 after washing beef. When stir frying, add a carbonated drink of your choice near the end of the cooking cycle.

[@user-pm5tm5mz2n]

Even the alternatives are inaccessible to me

[@user-pm5tm5mz2n]

@Repent and believe in Jesus Christ Go deepthroat a cactus, then give your sermons.

[@HappyBeezerStudios]

I'm looking at how well it can be done on normal electric plates instead of gas

[@lukecabral4198]

@@HappyBeezerStudios I'm in the same boat, how did that go?

[@GSCannon]

Oyster sauce was created on accident. Cook forgot oyster soup on stove, cooked down to a rich amazing sauce, without a strong oyster flavor. Oyster sauce a staple in Hawaiian cooking. Thank you for sharing.

[@seditious1627]

My brother’s review of this when I brought him a plate: “dude this is freaking fantastic” Thanks for the thorough walkthrough of the recipe! This was my first time making anything like this, and it turned out amazing!!

[@farmageddon]

Hell yeah! I’m really happy you enjoyed it!! Tell your brother I say what’s up!

[@someguy2972]

@@farmageddon Will try your recipe soon, but no msg?

[@IzzieNickole]

@@someguy2972It apparently doesn’t need it lol

[@fuzzjohn]

My favourite thing in your videos is how you always cut to a small bit of footage backing up what you're saying at the time e.g. when you say "turn down the heat" we see the flame getting smaller. I really appreciate that kind of attention to detail, very satisfying.

[@farmageddon]

You know where that comes from? I have a friend who is an incredible videographer and editor and I asked him how to get better and he told me to just do literal editing. Like everything I say to show visually. Then when I master that to try and do more artistic shots. I’m still very much a beginner, so I just try to stick to doing literal shots! Thank you for noticing! It’s very much appreciated! :)

[@genericreference6969]

The editing here is outstanding

[@Neptunequeen42]

Thank you so much for just straight up including a google doc of the recipe. Most people won't even put text instructions in their video description anymore, since they seem to think it's clever to force you to rewatch their video over and over to cross-reference it. I can't believe you're the first person I've seen actually link a detailed writeup!

[@genericreference6969]

The google doc is awesome!

[@HappyBeezerStudios]

I prefer to have recipes and guides in text form as well. That counts for cooking just as much as for gaming. Not the kinds of tasks where you have clean and unoccupied hands to scroll back the video.

[@aileen2052]

I made this recently and to my surprise it actually came out so good, and was just as delicious as the take out we get, even my dad was impressed by it!

[@johnsullivan1560]

YES!! Just made this, and it turned out great. Every bit as good as restaurant takeout! The beef came out tender and tasty (that's been the problem when I've tried to grope my way through this dish in the past). The sauce was perfect. Noodles were coated, but not soupy. Just fantastic. My wife enjoyed it. And my little girl, well, she actually ate it without any complaining, and trust me, that's high praise from her. So a huge success. Thanks so much for spelling out the tricks that took this to the next level.

[@farmageddon]

Thanks, John! I sincerely appreciate you!

[@easkylajaganshi]

As someone with a shellfish allergy who used to love chinese takeout, thank you for mentioning the oyster sauce substitutes. It took me ages to find out they made those and it helps so much with flavors.

[@BobRooney290]

remember, broken noodles lead to a broken heart

[@LD-mu4eg]

@@BobRooney290 Hard times create strong men, strong men create strong noodles, strong noodles create good times, good times create weak men, and weak men create hard times.

[@angieroberts1]

"lo main-tenance" I caught that! Lol. I swear this is what I get every time I go to a Chinese restaurant, a combination lo mein. Oh and a side of salt and pepper fried chicken wings. Thank you so much for this ❤️

[@farmageddon]

Angela!!! So nice to see you! I hope you had a great Christmas and I hope you have a wonderful new year!!! Tell your family I say hello!!

[@coreyw5981]

"lo mein-iacs" and "shoaxing redemption". Ha love how subtle he whips out the jokes too

[@tinlunlau1]

Hate to burst your bubble but that's not how you say "lo mein". In Cantonese, we call it 撈麵 (Lo Meen). Not "Lo Main". That mispronunciation has always irritated me.

[@aidancollins1591]

@@tinlunlau1 Brother, all words and their pronunciations are made up. The pronunciation is not divined from some dictionary or deity, it's what people speaking it say. Y'all pronounce it it "Lo Meen", that's great! Neither way of saying it is objectively correct. I really hope you don't try and "correct" people irl, it makes you look like an asshole. Language prescriptivists have always irritated me ;)

[@tinlunlau1]

@@aidancollins1591 spoken like a true unilingual person. 🤦

[@sonyavincent7450]

This video is an absolute teasure chest of hints for chinese cooking in general, not just lo mein. Tysm for this. 🎉

[@profoundsinger]

I totally LOVE how thoroughly you cover recipes! Plus your wit and sense of humor make your videos even better!

[@doogiepwr]

As a Lo Meiniac, I just want to say how awesome it is that you always include grams with your instructions. You legit can not find easier-to-follow instructional videos than yours anywhere. Na na na nananana, nannana, hey Jason

[@AerophiIe]

I am 100% using "Lo Meiniac" in my vocabular. That is gold.

[@hotelmario510]

You're quickly becoming one of my favourite cookery KZbinrs.

[@farmageddon]

Hey, thank you! That really means a lot!

[@carlosquintero8279]

I agree

[@Knightfall23]

Same I’m loving the Asian cuisine content

[@FairyRosee_]

I've made this three times now and it's in my regular rotation! Oyster sauce is a must! Without it, your lo mein won't have that deep, satisfying flavor

[@sweet-teia167]

I just made this. It came out delicious! 😋 My picky eaters love it too! The only thing I use differently is vegetarian oyster sauce and regular sesame oil instead of toasted sesame oil since that’s what I have in my pantry. It still came out good. 😊

[@cy8erh044]

When he emphasized LEE KUM KEE's premium oyter sauce, I knew this channel is committed. I am Madarin Chinese with no Cantonese background and I love SERIOUS Cantonese cuisine in traditional way. Thanks Jason.

[@DiscoLizzard]

kum lol

[@robcrawford1968]

💯

[@chocopieaddict9792]

mandarin chinese??

[@giuseppelogiurato5718]

Thai brand is better... Just saying

[@cy8erh044]

@@chocopieaddict9792 Yup. As you may already aware by now, Chinese is not an ethnic group. Scope wise, similar to the word ‘European’.

[@raphaelattias]

Thank you so much for putting the recipe in a google doc, and not on a cluttered website with advertisements. Your content is the best!

[@chronic_daydreamer]

I CANNOT stress enough how important the bicarb is for tenderising the meat as well as allowing the flavours to penetrate the meat better. I made two stir fry dishes within a couple of days of each other and it was like night and day. The one with bicarb came out the winner by far. Tender, delicious beef.

[@catlady8324]

Baking Soda

[@tatianab1873]

I love how you test different brands. Sometimes it makes a huge difference

[@farmageddon]

Hi Tatiana!!

[@tatianab1873]

Hi Jason you killed it once again!

[@hamamotodesigns]

I love this guy. I tried this recipe and his fried rice recipe, I never made these dishes before and they turned out more tastier than the restaurant, especially places like Panda Express or Chop Stix, and way cheaper. I have a 99 ranch store not far where I live, so buying the ingredients was really easy. I don't like cabbage so i just left that out and replaced it with mushrooms and added baby shrimp. Turned out really good.

[@HaydonRyan]

Cooked this tonight and was blown away. Jason, you've given me a new base for amazing chinese meals at home. I've made a few changes to the recipe (of course) by adding a head of brocolii and missing out the cabbage, but at around $5 a (large) meal this is going to be a staple in my house. Note the recipe makes 2 serves for hungry people. I can't wait to try this recipe with rice see how that works, it should also cut a bit of $$ out of it. Will definitely be trying your fried rice recipe. Subscribed, and liked.

[@pnourani]

It's a good home version. But let's not say it's better than 99% of what you get in Chinese restaurants. It's not and it comes down to wok hei. Your tiny burner is no substitute for a jet engine wok in a professional restaurant made by a wok master chef. That's where half the flavor comes from.

[@zaphael7238]

I really appreciate how you explain every step and the rationale behind them, so many times people do not do that. Thank you.

[@jerdanaselene]

Like someone else recently said, this recipe is incredible. The video, instructions, the recipe…everything was perfect. I have food allergies and I was able to sub out a few things and it still tastes amazing. This is will be forever in our regular dinner/lunch rotation! Thank you!!!!!!

[@RWPTS13]

Fantastic recipe. I really appreciate all your hard work doing the research to share this with us. Everyone in my family couldn't believe this was made at home. My Dad brought it up like 4 times. I'm not exaggerating. LOL It was a hit to say the least. :) It will be made many more times in the future I know.

[@farmageddon]

THANK YOU SO MUCH, Rachel! That is so very kind of you! I'm really happy your family enjoyed the noodles! If there are any dishes you'd like to see, please let me know and I'll put them on my list to investigate! Thanks again and please tell your family I say hello!! :)

[@jazzmoos5382]

I love seeing when people support valued KZbinrs when their videos are so helpful. 🙌 (although, unfortunately, Apple actually charges more than what we donate without telling us. It’s a small amount - a fee or a tax or something - for a donation! They add it on AFTER we agree to an amount. Apple and / or KZbin (gmail / google) need to be up front about it before we click pay now)

[@melissakuyatt8178]

This is HANDS DOWN the best recipe I have found!!! Thank you for sharing.

[@miram.4321]

I have just finished cooking it for the first time and my first bite was a revelation! It tastes exactly like the noodles in the restaurant. Thanks you so much for this recipe. ❤

[@FrostPhoenix_]

Ever since I found your channel from the fried rice video, I have been in love with it. Straight to the point amazing well researched and produced content, no middle cuts or wacky sounds asking for likes and sub, phenomenal explaination and lastly my god due to the amount of well researched R&D all the videos are easily caterable to the average home cook.

[@-_-7770]

Just want to say that the effort and time you put into organizing and linking all the ingredients on amazon does not go unappreciated. You're the GOAT!

[@Sonmz]

Hi, Jason! You gave some very helpful tips on "washing" the meat, sauce proportions, etc. I specifically bought the Lee Kum Kee's oyster sauce. As a result I got great noodles with delicious flavor. This is the best version of the recipe I have ever tried! Thanks a lot, man!

[@ARNABOSS]

i know what i am saying: this guide is PERFECTION!!! 👌😊❤❤ the last step of not cooking the veggies on flame, and instead cooking it with the heat in the noodles is pure genius, it makes a whole world of difference in the end when you get to taste the veggies release their natural flavour in your mouth! that is in perfect confluence with flavour of the beef!!

[@BrianandLesliesMommy]

Hi Jason! First of all, I grew up and spent most of my life either in the LA area or the Bay Area of California, so I grew up eating really good Chinese food. Now I live in Montana & no joke, the best Chinese food we have here is Panda Express which has gotten progressively worse over the years. So in the last few years, I’ve been working on learning to make the food I’ve loved so much my entire life. I’ve tried recipe after recipe for lo mein and nothing came out good. Edible, yeah, but good, not really. I found your recipe yesterday and realized I had every thing I needed so I gave it a go. No joke, it’s the best lo mein I’ve had in at least 20 years and certainly is as good as anything I used to buy in Chinatown. It’s the meat, you nailed it. Every time I’ve tried before, the meat came out like hard stringy little hockey pucks. Tonight I used tri tip steaks and followed your recipe exactly. (I like to follow exactly tue first time I try a recipe, before I start adjusting for my own tastes). It was perfect! Seasoned so well I didn’t need to add anything to eat it. Not drowning in soy sauce, just perfect. Montana is a Chinese food wasteland, and I’m thrilled I finally was able to make the best lo mein I’ve ever had!!!Thank you so much!! I subscribed and am going to try your fried rice recipe next. My request would be for spicy green beans with minced pork. That is one of my favorite Chinese recipes and I’d love to have a better recipe for it. This lo mein recipe is life changing! Again, thank you so so much! Also thank you for making an actual document with the recipe on it. You deserve to have an absolutely booming KZbin channel!!

[@farmageddon]

Wow!! Thank you SO MUCH! I'm very flattered by your extremely kind and considerate comment! I'm very happy you enjoyed the dish! It brings me a lot of joy knowing folks actually try out the dishes and like them! I plan on doing a lot more in this series so if there are any other recipes or dishes you like and want to see, please let me know and I promise I'll put them on my list of dishes to investigate! Thanks again and I sincerely hope you have a wonderful day!! :)

[@farmageddon]

I forgot to add, I’m putting the green beans on my list! Was driving when I wrote the first response!!

[@Pat14922]

@@farmageddon sichuan green beans with pork is really good

[@TheKnowledgeAge]

I've always wanted to learn how to make great Asian food for those times you want to cook for yourself. Just discovered your channel yesterday and this was the dish it was missing. Thanks for your dedication to cooking and editing skills. Top notch quality all around.

[@allen3982]

You are a blast to watch! Perfectly paced video and very accessible for non professional chefs. Now I’m gonna have to start binge-watching your content

[@briannacurtis2209]

I LOVED this for the fact that I’m allergic to shellfish and the options to replace something is almost never discussed. I love making this dish but will have to try to make it a little better now!

[@realgrilledsushi]

9:10 As someone from Southeast Asia, it’s just fried noodle. I can tell it’s delicious and hope lots of Americans/Westerners learn and enjoy it just as they do with pasta dishes.

[@jedrickboca5385]

Another tip to prevent the noodles from becoming soft and over cooked is to rinse them with cold water after you drain them to stop the cooking process immediately

[@djoscartj]

I just made this right now, and it was amazing!!! Thanks for the recipe and tips, they make so much of a difference!

[@ScalerWave]

Been making this the past few days... kick ass recipe. I'm addicted It even tastes great cold.

[@ThatGuyWhoComments1]

Holy cow. I love that you show us all the different brands and products for certain ingredients and that it's fine to use this or that giving us more options. Not everyone lives near an asian store or has an asian (or in general) store that has a certain or exact brand etc. Kudos and thanks.

[@kpnitrl38]

DAMN!! This is the very BEST video tutorial of this dish I've ever seen. The time you took to breakdown every ingredient and process of cooking it along with which store bought items you used was very informative. Nothing was glazed over. I Subscribed. Thank you!

[@MyChemicalLove011]

I never knew there were vegan oyster sauces 😭😭😭 I’m allergic to seafood so I always avoided making this. THANK YOU!! I can finally try making it this way 🥲💕💕

[@phillipsmom6252]

A good substitute for oyster sauce is soy sauce and honey. 👍

[@MelyndaVang2023]

Your Asian Food love is impressive. You truly have the BEST videos for all of the usual Asian favorites. I enjoy every video.

[@sarang-archer]

Hi again, I've made this dish tonight and got all my friends jealous 😊 thank you for this visual resource and your recipe!!

[@Pssdoff3072]

Love your videos, style, links, timestamps, and recipe format. Can't wait to try making this myself!

[@jaredknight7230]

Thank you, Jason! I made this last night and it was truly better than any takeout I have had. Please keep the recipes coming! I plan to make almost everything you have on your channel now haha

[@farmageddon]

hell yeah!! I'm really happy you enjoyed it, Jared!!

[@landonrudy6895]

I want to give this channel credit for how many times I've used this recipe - it is in regular rotation at my house hold, and will continue to be so. Keep up the good content!

[@clinews973]

I made this tonight and followed the recipe exactly. We have a new Asian market near us that had the exact wine and oyster sauce and noodles you recommended. Wow! Wow! This was great!!!! Thank you Jason for a well-researched recipe that was presented clearly so even a novice could follow your directions!

[@jjhlk6737]

This is really well done. Including the preferred ingredients brands and switch out options are key. Most recipes never tell you what brand to buy so you can never make it good. Make some Indian food like how you do this video

[@Flint_the_uhhh]

Your recipes are always so detailed. I love them. Thank you so much.

[@sylviabrockman812]

Just made it for the first time. My family loves my lo mein but something was always missing for me. I love it!! Since it was my first time, I followed step by step.The meat was tender just as he said. Will definitely make again.

[@Thejanedoe]

Your content is high quality, easy to follow, and detailed. I haven’t tried the recipe yet but I have the confidence to now! Thanks for all that you do.

[@farmageddon]

Thank you!

[@johnnywriight]

Another great video, Jason. Thank you. I really enjoy trying your recipes and you’re impeccably thorough and easy to follow. You should teach classes on how to teach classes! 😂

[@zhara42]

Thank you for the noodle discussion! So many recipe videos on KZbin don't cover that part!

[@CandAhide50298]

I made this and it came out GREAT! Thank you so much for the recipe and the detailed explanation!

[@ADollOnAMusicBox]

Dude. Your videos are SO comprehensive. Thank you sir.

[@danilincks5809]

I haven’t tried it yet but your technique and explanations are soo user friendly! Great job!

[@MissPriss919]

Thanks for explaining the different noodles and the tip of using baking soda on the beef! I’m doing this over the weekend. Yum!❤

[@onenessseeker5683]

but it makes the beef smell like shit

[@denisekay4292]

I must try this recipe. I am wide eyed and super impressed with your teaching style, including *"the reason why" and "alternative ingredients* "Thank you so much! I'll post after I make it. 😊

[@This_Guitarist]

This is the most perfect video for DIY lo mein. Precise instructions and alternative ingredients are a nice touch. Great job.

[@TopTurfTV]

Really informative. Direct. Straight to the point. Easy to understand and therefore to follow. Add in a little humour and you've got an excellent video presentation all round. Thank you. 10/10.

[@crabtank]

This recipe is amazing. For the noodles, we didn't have the right type here so instead of using spaghetti we used bucatini, I felt like it worked pretty well for the thickness and absorbing the sauce (although they're less chewy since they're hollow)

[@biazacha]

A good tip when using regular pasta is using a tiny bit of backing soda in the water.

[@voidi4725]

You’re genuinely the best cooking channel I’ve ever come across, perfection from end to end

[@itttdone]

Jason your videos are a fascinating look into takeout kitchens. Thank you for saving this information.

[@farmageddon]

thank you! I'm glad you enjoyed the video!

[@kirtbeck]

Made for lunch today... and we were both blown away. I cook ALOT at home and finally feel like a long, long search is over for a great, at home, Lo Mein. I did make my own protein substitute as we don't eat meat, but nonetheless a supreme lunch. Found a couple of things that I was lacking at a local Asian Market here in Northern Spain. I thank you for taking the time. I will definitely be checking out your channel. I also very much appreciated your approach to teaching and explanations, substitutes and so on. ¡Bien hecho!

[@SarcasticChef83]

👋 HEY BRO! As a professional chef this recipe is 100% correct. This recipe is great for the local Chinese restaurant that you love.. Adding baking soda to the meat 🍖 is a great little trick..Also I use MSG instead of salt

[@farmageddon]

hey, thanks, man!

[@dee_dee_place]

Excellent tutorial, Jason. Thanks.

[@nancybulmer3990]

I just made your recipe, in fact my husband and I just ate a nice bowl each and everything was spot on. I used thinly sliced pork loin instead of the beef and the velveting technique made it super tender and juicy. Since I like my lo mein a little sweeter, I added a couple more tablespoons of black soy at the end. Chef's kiss here. Scrumptious keeper of a recipe. 👍🏼👍🏼👍🏼

[@toe8397]

Excellent recipe Jason. Thank you so much for sharing. I made it for the first time a few nights ago and it’s on tonight’s menu again already. 😋 🍜

[@farmageddon]

thank you! I'm really glad you enjoyed the noodles!

[@idiot675]

It took me three years of trial and error to get almost the same sauce you shared. The only difference between yours and mine is a pinch of sugar and MSG. The MSG made the largest difference with my sauce. It really helps bring out the savoriness of the sauce.

[@lafluerpeter9]

Use the MSG while frying off the noodles to give them a slight char and also when you put onions in. 👍

[@catzlady.8189]

I agree with you about too oily chow mein. Making it at home with your help will fix this! Thanks Jason.

[@sarang-archer]

Found this video and I'm super excited to try it!! I'm the main cook in my home and I've been trying and failing to make lo mein that I cared about, so this looks very promising!! Thank you for the humor and the advice 😊

[@cumnmrmptaaa4234]

U are literally one of the 4 food KZbinrs that I actually trust, Kenji, Chinese Cooking Demystified, (recently) Ethan Cheblowski, and you

[@farmageddon]

Thank you very much! That really means a lot because I immensely respect all of the creators you mentioned! I'm not sure if you've ever checked out Brian Lagerstrom, but he's great too.

[@jamiehayn]

what ab adam ragusea

[@cumnmrmptaaa4234]

@@jamiehayn I'm honestly just not a fan of Adam himself, I find him pretty annoying

[@eltioloco1910]

@@farmageddon Andy Cooks!!!!!! he is a like minded creator to yourself that deserves a lot of credit.......Im sure someone is gonna throw in Uncle Roger and Jamie Oliver into the list at some point in time

[@shannahtheninjaneko6927]

I have made this for my family monthly and they absolutely love ittt❤❤❤

[@farmageddon]

nice! tell your family I say what's up!

[@RLelouch]

Two minutes in and you've already sold me with this solid video.

[@chrissoldevilla5250]

Duuuuuuuuuude! This came out AMAZING! I'm always looking to male the tastes i love at home and your recipe, secrets, and techniques NAILED it! Thank you for this video!

[@lynda6801]

Yes! The Twin Marquis noodles are a must! I picked up a package on a whim when I saw them (in Wegmans!), and they were a game changer. Now to watch your video so that I can really perfect this and blow everyone's minds this weekend.

[@HappyBeezerStudios]

Gotta see if I can import them

[@waynekinney3358]

Jason, I've done your benihana and takeout fried rice, and now these noodles. Man, you really KNOW what you're talking about! The noodles came out fantastic! I've always hated seaseme seed oil in the past, but the way you use it to add that wok char flavour really works wonders! I'm going to look at your other vids, thanks!

[@farmageddon]

thanks for watching, Wayne! I'm super happy you enjoyed the recipes! :)

[@Cloudnerd]

Thank you, I really appreciate your clear concise directions, humor and importantly why NOT to do certain things where home cooks can go wrong :D

[@dudesuh]

This is such a detailed video. As someone who loves a good stir fried noodle dish, I thoroughly enjoyed this, and really loved that you had that ending/substitutions for those of us who don't have an Asian grocery store available. Thank you 🙏🏻

[@joshuaramirez9088]

Love this channel. Your fried rice videos have helped me make fried rice how me and my family love to have it. We've saved so much money because of it. I make fried rice and lo mein 10+ times a week and it's helped us both save money and be more healthy. I'm glad I'll be able to bump up my lo mein too. It feels amazing that even with prices going higher me and my family don't have to give up dishes we like and don't even have to compromise flavor. So, once again, thank you for these videos, you've helped me and my family greatly.

[@farmageddon]

Thank you, Joshua! I’m really happy your family is enjoying the food!!

[@kimberlyrobinson3992]

That’s a really sweet review, Joshua. I’m glad your family is enjoying.

[@gigdg]

I tried this with all the substitutions listed at the end and no cabbage, and this was the best lo mein I've ever tasted in my life. Sometimes i only watch cooking videos for entertainment but I'm so glad i decided to give this one a try.

[@farmageddon]

I'm really happy you enjoyed the recipe!!

[@naejenkins3975]

Y'all I tried it! And coming from someone who thinks really high of their own cooking abilities, this recipe is amazing. It gave me that exact Chinese takeout texture and flavor I was looking for. I will definitely be making this instead of getting takeout from now on

[@brianj9262]

Dude your recipe is pretty much spot on. I've tried many others, but this blend is simple and lemme say reheated is even better. Half hour prep half hour cooking. I hope to speed it up with repetition. Thank you

[@Ava-oc1dg]

Even the Chinese market don’t always have those noodles. But when they do I absolutely grab them up. Also dark soy is usually only available at the Chinese market as well as almost any brand of oyster sauce. Supermarket does have a oyster sauce but it’s very generic. And wine definitely only can be purchased at Chinese market. My market is two towns away so I always plan on getting everything at one time.

[@farmageddon]

great tip!

[@posool]

Thank you for explaining this in a way that I can understand with barley any prior cooking knowledge. Usually recipes online expect you to already know a lot of things. Thank you for being extremely detailed in your explanation. If I mess up while trying to make this, then it will definitely be my fault completely.

[@farmageddon]

Drop me a line if you need any help!

[@hittrewweuy7595]

I’ve been trying to learn how to cook Chinese food because is getting harder to find a good restaurant, so I found your channel and it has all the info and recipes I need to start making my own Chinese food ,thanks

[@kennytrcka7085]

Probably, this is the BEST video on Lo Mein noodles. The tricks have been very well explained. Thanks a lot.

[@rcheskin]

Made this recipe tonight and it's a good one, thanks for all of the research you put into this! A couple of suggestions... -It doesn't really make sense to stir fry the onion with the vegetables because the onion will still be close to raw after only 1 min of cooking. Instead, I added the onion before the ginger and garlic. -The recipe doesn't specify the type of cabbage to use, but I believe Napa cabbage or Savoy cabbage work best here.

[@kwenlu]

You keep making videos as good as this one and reaching one million subscribers will be inevitable. Really great work here

[@JohnWalterLindsey]

Had a great time making this recipe. Thank you Jason for the amazing walkthrough it tastes every bit as good as Chinese takeout and turned out perfect

[@farmageddon]

Amazing! I'm glad you enjoyed the recipe!

[@EnnTomi1]

as an authentic chinese who loves fried rice and noodles, this is right in my ally way. couple tips, dry everything thoroughly, due to the less powerful stove at home, you really want to avoid "boiling" stuff and to compliment that, make sure it is always oily and high heat, and this comes with experience, you are consistently playing the balance of "not sticking to the wok" while "not burn" the food, thus the heavy toss and stir action you see in restaurant. the main limitation is gonna be the heat/fire, and this video really covered it well, small batches, and put it together later is the key, try to make smaller portion at the beginning when you are experimenting.

[@kanamasai5194]

Salute. Truly a common man's expert. Well done. Keep up the good work.

[@JoeBiodome]

Another solid video! I can't wait to try this out this week 😋

[@gayanthigunawardhana3080]

Such a thorough and detailed explanation! I really appreciate your work🙌🙏🏼❤

[@shannahtheninjaneko6927]

I made these and I was skeptical about the sauce because last time i made chinese sauce for my noodels it ended up being way too sweet and strong but this turned out to be excellent restaurant tier food. I will deffinitely be making this again in the future❤

[@farmageddon]

That's amazing! I'm really happy you liked it! :)

[@lilm8411]

Hi, this is a great explainer. I loved your suggestions for products to use even if I didn't have them. They seemed seemed true and honest and you are certainly a guy who wants to inform others on how to cook instead of be a personality who also does some cooking. informative and usefull. That's something I rarely say for recipe youtubes

[@farmageddon]

thank you! I sincerely appreciate the kind words!

[@felicagary5432]

I can testify to the same. I love this channel and I tried this recipe and it was way better than my local restaurant. I've noticed my local restaurant has started serving reheated food and charging extreme prices along with skimping on ingredients. I am finding new pleasure in taking time to cook at home. It saves money and you actually enjoy the food more. I can't 😢 count the time I've had to throw away takeout after getting home and finding half hearted effort used towards preparing the food. This channel has awakened my culinary curiosity. I truly hope he makes a video on how to make hot and sour soup.

[@susanmeredith5456]

I just discovered your channel and I am addicted! You are SUCH A BRILLIANT young man!

[@farmageddon]

Thank you, Susan! That is so kind of you! I hope you have a wonderful day!!

[@Theeightmilebend]

Awesome Jason...When I got notified that you had this up I couldn't click on it fast enough. Thanks for showing me these tips!