Shanghai Noodle 上海粗炒

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Light Soy Sauce
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Dark Soy Sauce
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Shaoxing Wine
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Oyster Sauce
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Hosin Sauce
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[@Rochellecastro1]

When my kids were small we visited a restaurant at least 2x a week, for Chinese food. Your food reminds me of those dishes that are so hard to find! Thanks for sharing your recipes!

[@ZeroHootsGiveth]

I love your channel! Great food made with master techniques.

[@Siuscooking]

Thank you, we really appreciate it.

[@drmassey1]

Just found your channel, fantastic Chef! The skill it takes to cook with a Wok makes me appreciate just how good you are at your craft.

[@rastaman7457]

wonderful demonstration of cooking techniques. lovely

[@jameschan6]

This is excellent. I wish we could have the industrial-strength stove, wok and fan set up at home (which is close to being impossible). The heat and fire are essential to give the noodles the deep sear. Hard to perfect this at home though we can (and should) try. Thank you for the instruction.

[@USMC-bj8hd]

James Chan -Hey James, you’re RIGHT, it is difficult but I have found if I cook smaller amounts, like one serving for one person at a time it can be done and turn out very good for almost any dish. It is more time consuming to do but it works.

[@joshevans3452]

It's not impossible if you live anywhere but a location that doesn't permit a grill. Get a simple "jet" burner like the ones used for brewing beer. Search Ebay for "jet burner" in either propane or natural gas. I have natural gas for my grill so I split it off. You can make a simple stand or buy one like you see if you search for "outdoor wok burner" and replace the included burner with the jet burner. This is a bit pricey compared with making your own but it's still far cheaper than an actual wok range. I can get my 16" wok glowing red in 10 to 15 seconds and it will continue to stir fry (instead of steam) with a full load of noodles. I'm amazed more people dont do this.

[@caffentobistro1482]

Chef, my deepest respect to you, I like ALL your videos and, thanks to you I keep my customers happy, May God bless you always, sincerely.

[@ladyraven30]

Thanks for your videos!

[@arunasalamveerappan8195]

ladyraven30

[@sunnyzhao3353]

I like the chef simplified the original cooking procedure, because I cook in the same way, super easy and fast, though my mom would call me lazy. LOL.

[@snugglylola]

Looks gr8, but I remember that I ate the Shanghai noodle is a lit bit roundish, and thicker one. And we put boy Choy instead of cabbage.

[@daveheel]

i want one of those flames for my kitchen. :)

[@zqa12swx]

+daveheel exactly

[@tatonkaa]

Cool, so, all I need to buy to make fried rice is a F-22 raptor engine.

[@arunasalamveerappan8195]

tatonkaa

[@sunnyzhao3353]

It looks amazing. The noodle is similar but not same as original Shanghai fry noodle. And Shanghainese use green Boy Choy, not yellowish cabbage to fry noodle. Still, love this North American Shanghai noodle.

[@oxford1603]

Yum! Love to try your recipe when I have time.

[@bluehavencd]

Shanghai noodles look so good.

[@basogoreng9938]

nice vid, great chef! won't get the same result at home without those rocket flames

[@jonsam6268]

Easy to learn . Nice thanks chef ..👍👍👍

[@briana656]

I like how you stir that noodle.

[@canadaeast]

That looks delicious beyond words.

[@seycas118]

I haven’t been to hell and hope never to go there, especially if the fire there is anything like the fire in this guy’s videos. The sound alone scare the crap out of me!!!!

[@tanjyeyee]

Looks absolutely delish!

[@kenRoberts1984]

I like mine with chili garlic sauce, ginger, char siu and shrimp.

[@chacha12324]

yum, thanks for sharing ingredients, i wonder if i could ue lo mein noodle?

[@JayyBar]

This was so great ! can you share ingredients and portion size?

[@MsNewme10]

You are the best of the best :)) thank you , sir.....

[@murphygarza6977]

E

[@KaustubhPatilMusic]

Now that's how I like my Noodles to be :D

[@zongyang779]

What is the name brand for noodle

[@edgargill7828]

Saw one of your video now i seen over 10 of them and i really want to go try your dishes in person. It would be very nice if you could put a address of where your restaurant location or a website :). Thank you can't wait to try the lobster dish :)

[@L110508]

This is impossible to do at home. The stove is at least 150,000 btu. My stove is only 27,000.

[@surenlalldeo639]

Too good👌👍

[@nelsonsavarie5206]

I like your food but is that cardboard rite next to your burner?

[@stettan1754]

Yes, that's a cardboard next to the burner. It's old school Asian backsplash. Most would just use old calendars.

[@opinionatorX]

I'm suing this channel. I just bit into my computer monitor. Lol! Great tutorial

[@spaaggetii]

How often you replace curve frying pan and is it neccessary for so much oil? or is that just because westeners like fatty food ? I bet this tastes better than McKFC anyway most likeyly

[@MrMilanoLau]

In fact, people in China do not use so much oil when cooking. You see oily Chinese food only in restaurants. Those chefs dump gallons of oil into the wok just because food can be cooked a lot faster this way.

[@faywickens]

Legend 😍

[@marianabo29]

Where can I find the recipe?

[@kusinerosabanggirahan2522]

may I ask what kind of noodles

[@tw8032]

Great videos. What size wok is that.

[@SuperHyee]

+Todd Wittman 14 inches dia.

[@rushtedy1]

+1 subscribe... i really want to learn that wok techniques lol~

[@Ibodnano]

Show us video making fresh Chinese ramen

[@andycobra49aor]

Hello; I saw some of the ingredients, can you please write down please, it looks like a nice tasty plate, thanks Respectfully; Andy

[@kenRoberts1984]

Pork, ginger, napa cabbage, soba noodles, green onion, salt and pepper, dark and light soya sauce, oyster sauce, water, shiitake mushroom

[@andycobra49aor]

Sir/maam, Thank you so much for taking the time to message me, it is important for me because enjoy to eat healthy and my GYM works out I do perform need the best on the table, thanks Respectfully; Andy

[@kenRoberts1984]

Cool

[@knight24bb]

Do you marinate your beef in anything?

[@Siuscooking]

Sugar Salt Cornstarch and egg

[@kenRoberts1984]

It's called velveting in Chinese cooking

[@MrMilanoLau]

粗炒呀，點解吾用粗麵呀？

[@laoluu]

He knows what he's doing...

[@achhuanatheniggaman618]

Neeeah very simple 😼😼😼

[@chairdesk740]

那个酱料是啥？

[@冇眼睇]

+Chair Desk 老抽 生抽 蠔油

[@Vanessa-hc5gw65]

Chair Desk 再加点麻油胡椒粉也可以

[@accountentertainer6373]

??

[@joseacosta3945]

5☆☆☆☆☆

[@snapchatcelebrities4000]

I couldnt hear what he's adding on the gril can someone plz tell me what he's doing. All i heard is just mashroom the rest… .don't know.

[@SuperHyee]

+Non- ur Biz Al They were double amount of dark soy sauce,lite soy sauce, white pepper, oyster sauce,and a double scoop of water.

[@simkhaikim2308]

Non- ur Biz Al

[@snapchatcelebrities4000]

thank you

[@handsomeboy730]

呃鬼。

[@andreq1248]

this is not original Shanghai stifry noodle . more like western style asian food.

[@user-ol8eu2vc3y]

我靠，好脏的厨房呀

[@kenRoberts1984]

You are wrong. That kitchen isn't bad at all.

[@Alex-gn7wd]

old and dirty kitchen ,but food is ok

[@iammr.niceguy5201]

horrible

[@bobzhang2789]

I'm a Shanghainese, I have to say, this is not Shanghai fried noodle.

[@MrMilanoLau]

You often see modified versions of Chinese food in the west. This is partly because sometimes it is really difficult to find all the ingredients there. Besides, westerners simply can't tell the differences. Why bothers? Ever heard of Chop Suey? To be frank, I have never heard of such a dish in China. However, it is a very popular "Chinese" dish in the west.

[@achhuanatheniggaman618]

Bob Zhang you must have eaten fake Shanghai noodles that's why