Quick & Easy Crispy Fried Noodles Recipe!

[@jaimel2037]

Imagine a crispy fried couple eggs on top those noodles?👌

[@maggiebrinkley4760]

I did the curled-up spring onions for tonight's lamb curry (based on Ruby's delicious recipe!) and - wow! Not only do they look good, they taste good! (And, by golly! they do you good - anyone else old enough to remember that ad for Mackeson's beer? No? I'll get my coat.)

[@bobfisher1916]

I do indeed remember the advertisements, my maternal grandfather like a couple in his local.

[@catlady8324]

4:34 His “American accent” was actually bloody spot on! Good show, mate. Quite so.

[@Channy132]

How many little bowls and spoons do you get through every video? :D Washing up nightmare!

[@colin_g]

That's why you hire a production crew lol

[@Jason-Scott]

Love noodles never had them for breakfast - Sunday I’m doing this 👍🏻

[@nourmohammed6521]

I loved the ad and the American accent 😂😂. I was looking for this recipes, didn't know it is name, thank you thank you 🌹🌹

[@nourmohammed6521]

May I ask what soup can be served with it?

[@samarchism]

Thanks for another great vid!

[@IOUharmony]

I used to watch this channel 2 years and a quarter month ago. I came back this channel and it feels so nostalgic

[@darinbeepath629]

Love this recipe 👌

[@susanvega7511]

Oh my goodness that's really looking so yummy 😋!! Thanks so much for sharing this with us here.

[@jeffccan4464]

Looks incredible as always. 💕

[@nozee77]

I actually have the exact same spatula. My brother brought it as a gift from shanghai! 💙 Wonderful recipe!

[@masonyu5794]

A little color ...sliced slivers of jumbo carrots into the veggie stir fry, Korean yellow radishes....... Best wishes

[@lisamolinar4224]

Oh wait this now is up my alley how I love a pan fried noodle yum I specially like it when it has the barbecue pork lob Chung and chicken oyster sauce over the noodle the best throwing some shiitake and now we're talking

[@colin_g]

Thanks for the bean sprout tip, mine usually rot before I've used them all

[@jimb9369]

The noodles were just what I was looking for. I will use different toppings, but your receipt looks great. Your teaching style is great. You are realistic, not the typical stuffed shirt. It is a pleasure to watch your presentation. Keep up the Great Work.

[@satyr1349]

This recipe demonstration managed to calm and chill myself out. Nicely done, for such a simple seeming dish. (Edit: spelling :( )

[@westernrider100]

2 tbsp light soy sauce, 2 tsp dark soy sauce, 4 tsp Shaoxing rice wine, 2 tsp sesame oil, and A pinch of salt, sugar and white pepper. Think I'll substitute a bit of whiskey for the wine. Simple recipe. Many thanks. We need more of these especially for days that life hits us too hard. As for the bean sprouts, I buy a couple of canned bean sprouts [ La Hoy brand I think.] They need to be rinsed in cold water before use. Why canned bean sprouts? If I buy fresh bean sprouts, I usually over buy and have some of them going to waste.

[@thomasneal9291]

whiskey is not as sweet as the wine, and residue will cook off a bit much. I don't think you will like it, but to each their own. try a good dark ale; that will work.

[@loriritchie7124]

When you say let the noodles soak in hot water, is it hot tap water or water that has been boiled?

[@seanc.mcnally2118]

Nice one, Jeremy...Thanks from OZ

[@deeramini1892]

Finally i see someone who clean the bean sprouts in Indonesia childrens work ,mum calling the children , big fan of this channel

[@SchoolofWok]

Thank you! - Lee

[@Wee-Rex]

OMG 😱 they look amazing 🤩 I absolutely love crunchy and crispy food like that!

[@junegoodwin9345]

I love the noodles to look so good I have to make it can I use Ramen noodles to make this

[@thomasneal9291]

yes, but will not taste as good. this is how I used to cook all my cheap ramen dishes in college :P

[@JgHobley]

What type of oil do you normally use?

[@thomasneal9291]

Wok hay, fuiyoh!

[@aminaahmed6541]

What can we use instead of Shaoxing rice wine, if you want to make it alcohol free? Can we just use whatever soy sauce we have and sesame oil?

[@johnb8956]

Yeah I would just omit it in place of a little extra soy sauce if necessary

[@aminaahmed6541]

@@johnb8956 thanks for the suggestion.

[@thomasneal9291]

fwiw, the alcohol entirely evaporates while cooking.

[@aminaahmed6541]

@@thomasneal9291 in our religion we can’t use alcohol in any cooking at all.

[@chromberries7329]

I just realized how strange the stove set up is. You guys have both induction and gas?? In one?? Never seen that before, but seems neat.

[@SchoolofWok]

It's so that we can use the gas hob for wok demos in our classes but let the students cook alongside on the induction hobs

[@MadeByTriniLena]

Oh yummy

[@Bessie66]

Great video. Would packet soft noodles be acceptable to fry?

[@SchoolofWok]

They could work, as long as they are not too wet. - YOLO

[@maggiebrinkley4760]

PS Pedant time. Slivers, please, not slithers. A ssssnake sssslithersssss, but tiny strips of (eg cabbage) are slivers. And I apologise profusely, Jeremy, if I mis-heard you.

[@MikeDiCiero]

Can I dilute regular soy with water to obtain a light soy ?

[@Ramosd87]

As an American I think your US accent wasn't bad lol

[@TheGamingCathedral]

4:34

[@MichaelJin74]

@Jer: I’ve heard that steaming noodles before frying the noodle give it more springiness and reducing sticking. Is that true?

[@murrayisarobot]

Saw a really good video on here from a guy showing how his father, a lifelong Cantonese chef, makes this in a super authentic way that steams the noodles first. To be honest, this video is more of an 'interpretation' than exactly what you would find in an authentic joint, where they would mostly likely steam the noodles first. I think this recipe would suit someone who wanted to do a decent enough, quick interpretation of that dish.

[@MichaelJin74]

@@murrayisarobot I think that's where I saw it. The stuff is authentic AF but I wanted to ask Jer. Maybe he has some new stuff to share. He is the newer Gen 😁

[@thomasneal9291]

entirely depends on the noodle brand. some don't need steaming or any kind of cooking at all before frying, others need a good 3 minute boil before they are suitable for frying.

[@benoit.b9337]

🔥 🔥 🔥 🔥 🔥 🔥

[@nyatella]

love that jasmine song at the start

[@enbyrne457]

Hmm🤔 thats dofferent. But who says you're wrong 😊👍

[@osgeld]

could I keep my sprouts in hot water in the fridge :p

[@l3yfajamz]

Hi Jeremy ( love the channel BTW). I have a question, I’m trying to invent an Asian fusion dish, and I’m wondering if there is a specific way, or noodle where I can shape them over a spider then deep fry them to hold the bowl shape, Yet still be nice to eat. Mungbean and rice noodles wouldn’t work as more a popcorn reaction. I’m thinking shape holding noodles crispy edge but still soft and elastic inside. Would it take a coating to work or is it an impossible task to do?. Any suggestions would be greatly appreciated thanks pal👍🤘🇬🇧🤘

[@kimslau]

Hi Jeremy, I need to replace my 切菜板 of 25 years with a new one. I want a round one like yours. Question is do you have this and do you ship to USA?

[@therebellion7427]

You talk very nice 👌

[@paulrobinson7781]

can u put chicken with this jeremy??

[@lonewolfy88]

School of Wok, I tried making fried noodle dish in a wok and as soon as I put the noodles in they stick to the bottom like glue. It was so bad I had to just abandon making it. Do you have any suggestions? I use a carbon wok on flat top electric. I can't use gas.

[@thomasneal9291]

1. do NOT overcook your noodles before frying. main thing. if noodles are overcooked, will stick to everything. 2. make sure your noodles are quite dry before frying. use absorbent paper (paper towels) to help out if necessary. 3. if you are using a standard wok instead of nonstick, use a tad more oil and make sure it is just smoking (very hot) before you start frying, then turn the heat down to give the noodles a chance to crisp up instead of burn after. 4. constantly move the noodles around via tool or moving the pan to help keep from sticking.

[@davidhudson5452]

Iset the smoke alarm off

[@jadebell550]

Yum. Your channel is so good Jeremy .. I tend to over cook my veg on occasion .. I don’t mean to .. now that i seen you do it .. I think I can get some crunch in my Veg too. thank you.

[@originaltommy]

I have a big crush on you! You're brilliant and adorable. Thanks for 'being'!!!!

[@SchoolofWok]

You're the best!

[@chriswalsh2198]

Can you deep fry the noodles ?

[@thomasneal9291]

yup. they come out VERY crunchy then. not so much noodles any more, more like the noodle equivalent of potato chips. still, many chinese dishes use deep fried noodles like that. I find them delicious. make a great snack too, again, just like potato chips. just realize it is an entirely different method of cooking the noodles than he shows here. egg noodles are not the best for deep frying. you want a low egg content wheat noodle, like soba or hakka.

[@cyn4476]

That American accent 😂🤣 I've had to go on a fodmap elimination diet. Many things on your channel qualify or can be slightly modified and I love that I can still use your recipes! I need help though. I absolutely cannot find dark soy with the grocery delivery services during this pandemic. I've used tamari and "created" dark soy from other recipes, but I am curious if any of you have suggestions on mimicking dark soy in the best possible way. It doesn't have to be low fodmap friendly, it's also for the rest of the family to enjoy.

[@tazman572]

Hi there, I'm in Canada but I found dark soy sauce at an Asian food store. Maybe if there's one near you...

[@cyn4476]

@@tazman572 Hello neighbor to the north! We are still unable to go out shopping, but will be able to soon! The Asian stores are not delivering, so we're kind of stuck. Thank you for the suggestion though! I can't wait to get back into my favorite stores and stock up on all of the things we've been missing for the past year.

[@paulahookings6097]

You need to edit the information as the link to the recipe doesn't work or take you there 😭😭

[@Bliggick]

No meat, no sub.

[@SchoolofWok]

Check out our other videos, we have plenty of meaty recipes! - Lee

[@timetraveler1973]

yer ingrediants to ogod. i cant do.

[@SchoolofWok]

What does this mean? - Lee

[@thomasneal9291]

@@SchoolofWok many places don't sell fresh noodles, fresh bean sprouts, etc. unfortunately, fresh ingredients are pretty much what MAKES this dish. OTOH, when I was a broke college student, I used to break apart instant ramen packages, and cook the noodles then fry them just like you do here, then add frozen veggies and a little seasoned ground beef. Poor man's fried ramen ftw.

[@jimshorttster]

Jeremy. About your career as an American huckster.......just don’t. Love your good luck kitty.

[@GorlWorldComments]

You dont look how you sound

[@kimmyklo7848]

Quick & Easy shouldn’t be in the same sentence/phrase as FRIED. Stinky, messy, and defintely not quick or easy.

[@johnnytuckylabo]

If you said this is not simple...then better get yourself a instant noodle 😂😂😂

[@billy4eyes512]

Do you struggle boiling water….?