Chinese Takeout Lo Mein Secrets Revealed

[@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.

[@Χριζαϊων_Ζηνόβῐος]

Even the alternatives are inaccessible to me

[@Χριζαϊων_Ζηνόβῐος]

@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

[@vincere_vitam_ludum]

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

[@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.

[@skyrosenolimit2816]

Thanks @Neptunequeen42 for writing that there is a spreadsheet! I didn't even check the description until I saw your comment! Have since downloaded it!

[@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?

[@IxxieNyx]

@@someguy2972It apparently doesn’t need it lol

[@ThechilledIan2025]

piella , kielbasa small red potatoes links, corn on the cobsbaby ones

[@ninam.6781]

Just add some ​@@someguy2972

[@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!

[@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.

[@sylekin]

@@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.

[@isay207]

Terriake works too

[@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

[@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.

[@tinlunlau1]

@aidancollins1591 spoken like a true unilingual person. 🤦

[@7792pnaurfr]

@Aidan Collins that's a stupid take . There's always a correct prnounciation to words. Some people mispronounce because of an accent but there is still a correct pronounciation. That's why homographs are a thing. That's why "read" present tense is different from " read" past tense. Because they're pronounced differently. That's why pronounciation is a big part of tests like the IELTS given to foreigners when they want to work in a different country like the US.

[@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!

[@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

[@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)

[@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

[@garrett.c.j]

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

[@literallykrys]

Thank you for all of your hard work and the full recipe google doc!

[@farmageddon]

Thank you so much! I sincerely appreciate your generosity! If there are any recipes you'd like to see, please let me know!

[@literallykrys]

@@farmageddon I would LOVE to get your take on a Won Ton recipe!

[@ADollOnAMusicBox]

Subscribed thanks to your awesome videos. The way you teach is perfect for my ADHD/visual learner brain. Thank you!

[@farmageddon]

Thank you so much!! If there are any videos you’d like to see, please let me know and I promise I’ll put them on my list of ideas to investigate!

[@ADollOnAMusicBox]

@@farmageddon BTW, I followed your video for egg rolls (with some major creative liberties on the filling) and they came out PERFECT!!! Double fried them, made sure they got that surface bubble…*chefs kiss*. Thank you!!

[@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

[@the_RobC]

💯

[@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!

[@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

[@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

[@melissakuyatt8178]

I agree, the difference is noticeable. I also found the difference in flavor when you wash the beef compared to when you don't. It's not worth it to be lazy; the couple of extra steps help and matter. Wash your beef and work in the bicarb/ baking soda, and you will never have left overs.

[@zaphael7238]

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

[@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!

[@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!!!!!!

[@-_-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!

[@melissakuyatt8178]

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

[@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.

[@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.

[@AmbicionEterna]

Great tip on moisture control! It makes total sense

[@ScalerWave]

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

[@crazycats535]

Thanks!

[@farmageddon]

Thank you so much!! I sincerely appreciate your generosity! If there is anything you would like to see me make on this channel, please let me know and I promise I'll put it on my list!! Thanks again and I hope you have a wonderful day!!

[@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. 😊

[@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.

[@respawnicon]

The line about broken noodles leading to heartbreak really moved me. I wasn't expecting such poetic eloquence from a lo mein video.

[@farmageddon]

takeaway Shakespeare

[@postalPLAYBOY]

I made this recipe today on a blackstone griddle and it was absolutely perfect! The family said it was better than our favorite (and most expensive) Chinese restaurant. Thank you!

[@farmageddon]

Nice! Tell your family I say what's up!

[@Captain-Jinn]

Just made it today for the first time. Even with a number of missing ingredients (keyly Shoaxing Wine and MSG) it's incredible how good it came out. Excellent recipe and video instructions!

[@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.

[@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.

[@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!

[@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!

[@claudetteleblanc5273]

Jason, I just had a Lo Mein from a restaurant. It had tender meat, noodles and sprouts, that's it. Hardly no flavor as well. So I'm so happy that I stumbled onto your channel. Yours sounds way better than what I just had. THANK YOU!

[@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.

[@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

[@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. ❤

[@Lovetron99]

I have to give you credit here. I made some sirloin for steak sandwiches using this beef recipe and it was the most tender beef I've ever made. Just like Chinese beef broccoli takeout. The cold water and baking soda makes such a big difference, and the flavor was right on point. Really well done -- thanks!

[@HarjGill1]

"THE" Best beef Lo Mein recipe I've ever made ... NEVER buying takeout again. THANK YOU Jason 👏

[@Flint_the_uhhh]

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

[@zhara42]

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

[@ADollOnAMusicBox]

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

[@sonyavincent7450]

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

[@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!!

[@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!!

[@Luckmage26]

This is the first time I've watched one of your videos, and I'm absolutely impressed with its quality! You not only break down the recipe into easy-to-follow steps, but you give us a bit of the science behind it as well, which is incredibly helpful! Great, amazing, impecable job! Sidenote: here in Brazil, we generalize this kind of dish and call it "Yakisoba", which usually has meat, chicken and added vegetables like broccoli and cauliflower - and sometimes shrimp for a more "deluxe" version!

[@linengray]

Excellent easy to follow video without all the fluff. I really appreciate the Google Doc as well. Please keep up the good work.

[@skiddledede8885]

So glad to find your detailed instructions with a little humor thrown in. How could one fail? Your editing, concise, not overly wordy, videos are super. Subscribed! 😊

[@farmageddon]

Thank you!

[@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.

[@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!

[@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! :)

[@obliviouspeople]

you don't know how much you saving me sanity. tried it tonight with some sea food. damn best with that corn starch. always wondered how to get that less greasier, and wala! the best vid thus far. Greetings from Papua New Guinea.

[@profoundsinger]

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

[@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!!

[@doutrelepontluc7181]

I can confirm after trying this recipe multiple times this is the real Chinese fried noodle recipe after searching for a long time for the secrets.Thank you Jason for sharing this

[@AnomieTrain]

Your beef preparation is 100% spot on correct! I can't tell you how many videos I've seen of people talking about the so called "secret" to making meat so tender like in Chinese restaurants, and all they talk about is adding corn starch. Corn starch does nothing to tenderize meat. It's the baking soda that really does it.

[@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. 👍🏼👍🏼👍🏼

[@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.

[@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

[@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.

[@SCBiscuit13]

The baking soda is a game changer for tenderizing.The only thing I'd recommend is adding the aromatics first to give the oil a flavor. Garlic, ginger, pearl onion whites.

[@rcwhita]

All the secrets in one recipe and love the subtle humor. I'll be back for more!

[@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

[@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.

[@meechy01]

Mr. Farmer, thank you Sir. You have my respect, I have been working on trying to make good Chinese food at home for years. I've watched the food network, KZbinrs from China, Tiktok and other places. Though I learned a lot, it wasn't restaurant quality. Watching your video has elevated my LoMein/chowmein to a whole different level. My kids have asked for it 3 times in one week. Well done sir.

[@farmageddon]

That's amazing!! I'm really happy you all enjoyed the food! Tell your kids I say what's up!! :)

[@UseAbuseReuse]

I live in California, we have both distinctions here of chow mein and lo mein. Chow mein is wok sauteed short noodles with veggies while lo mein is wok sauteed long noodles with sauce and meat (beef, chicken, or shrimp). Not sure who here would call chow mein "lo mein", probably the same people that call taco bell "Mexican food".

[@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.

[@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!

[@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!

[@punkieclectic2755]

I just made chicken lo mein using this recipe and it was delicious. I couldn't find the shaoxing wine but used sherry instead. This is definitely going in the recipe drawer. Thanks.

[@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

[@jonnys5889]

I love how classic your videos look. The low saturation and your voice really achieves that classic feel

[@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!

[@FinianSeaberg]

If you didn’t know the process of adding the baking soda to meats to tenderize and keep them moist is called velveting. Thanks for the recipe, I look forward to trying it once I can restock my Chinese cooking essentials.

[@CIRCLEKELDEREMO]

"best combo since lennon and mccarthy" Killer Mike and EL P would like a word with you. Man its a trek to get to the asian stores but this is gonna be worth it.

[@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

[@brandontrey2101]

After years of trying different recipes your fried rice video was the best I've ever seen. If that brown sauce recipe works out for me and tastes like the takeout sauce you will truly have ascended to godhood.

[@irishrebel1976]

I’ve been searching for years to find the perfect brown sauce for Chicken Broccoli/Beef Broccoli. If you could do a video on that I’d be eternally grateful. Love the videos!

[@cassafrassarole]

I would also LOVE to have the sauce for that. I can't stand broccoli(I hate to admit), but I adore the sauce that comes with Chicken Broccoli

[@hed2410]

Me too.😊

[@adrienne0711]

I made your recipe and it came out fantastic! Thank you! Not gonna lie, effort #1 with the “official” noodles was a bomb- my noodles were a fail. I tried again using plain old spaghetti and I loved it, better than delivery because it had enough sauce instead of being so dry. You might be my new favorite cook, your recipes are achievable and well worth the effort

[@voidi4725]

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

[@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! 😂

[@Pssdoff3072]

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

[@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!

[@mrsZosma905]

Making this next Saturday for my moms party. I can't wait. I picked up some great tips from this video. Thanks Dear ❤

[@farmageddon]

Let me know if she likes it! And please tell your mother I say what's up! :)

[@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 🙏🏻

[@SoCalRonnie]

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.

[@FRIDAY839]

The cook was like. *Washing the dishes* Shit! *Rushes to the stove* Fuck! Ewwww *Tries some* Dayuum

[@106adamm]

BY accident, not ON

[@marvinracer88]

"Rocket surgery" 🤣 I lost it.

[@CandAhide50298]

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

[@aro4457]

I’m a Chinese here who was born in china and lived there till I was 8. I’ve also done part time work at many Chinese joints from connections so I have 1st hand experience on American Chinese cookery and this lo mein is pretty accurate to what I’ve made when I worked part time. For the East cost VS West Coast debate, in china this style of pan fried/ stir fried noodles IS callled CHOW MEIN, with Chow meaning Pan Fried and Mein meaning noodles. So traditionally, it’s Chow Mein, but American Chinese cuisine is so different from traditional that it is its own thing at this point, so for the sake of American Chinese food, just call it whatever you want no one cares. Anyways I’ll end it off here as in procrastinating on my engineering project so I’ll leave it off with great recipe, love it

[@farmageddon]

Thank you! Great comment!

[@chuckn.1426]

I don't cook often, but am trying to do more. I tried this Lo Mein recipe and made two mistakes and it still came out amazing. I neglected to restir the sauce and as warned, the sludge was left in the bowl so I quickly got it into the pan and mixed it back in. The second mistake was in noodle quantity. I could not find anything even remotely resembling the flexible noodles in a bag that you used and went with a 1 lb box of dry Lo Mein noodles, used the whole box and it appeared to be way too much noodle. Thank you for taking the time to help the rest of us!

[@farmageddon]

Chuck! You did great, brother! That's what cooking is all about. You've just got to tweak a couple little things here and there with pretty much every recipe until you find something you like! The fresh pasta to dried pasta conversion thing is a very common issue. Typically, it's 3 parts fresh pasta to 2 parts dry. So, if the recipe calls for 16 oz of fresh, you'd use about 10-11 oz of dry pasta. I've done that exact same thing many times! You did really great! Thanks for letting me know how it turned out! If you ever have a question or if you need anything, drop me a line! Congrats on cooking more! That's super cool!!

[@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

[@Ryan-iv8bx]

A1. youre always A1. id ask for more vids, but the time and effort you put into them is worth the wait

[@shannahtheninjaneko6927]

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

[@farmageddon]

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

[@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.

[@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