Simply Delicious Chinese Chicken Chow Mein Recipe

Think Pak Choi, Kai Lan and classic Chinese flavours in this quintessential Chicken Chow Mein. Taking on the nation’s favourite noodle dish is a lot easier than you think, especially when you're armed with Jeremy's easy-to-follow 'wok clock' method.
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Ingredients
100g Chicken thigh
300g Egg noodles
½ Red pepper
1 Pak choi
2 stalks Kai lan
75g Bean sprouts
2 Spring onions
Marinade
1 tbsp Light soy sauce
2 tsp Sesame oil
½ tsp Sugar
The Sauce
The Sauce
½ tbsp oyster sauce
½ tbsp light soy
½ tbsp Dark Soy
1 tsp sugar
1 tsp Sesame oil
To find the recipe for this dish, click the link below!
- bit.ly/2F7JdnC -
- How to Cook a Simply Delicious #chinese Chicken Chow Mein -
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[@hammerhouse153]

Just made my first chicken chow mein. Everyone loved it. I never lost my sizzle. My wok toss was OK and my head and tummy was better. Thanks Jeremy 😊🙏

[@lov3myshizz822]

Why do i end up watching this stuff at 2am STARVING HUNGRY

[@SchoolofWok]

I dunno, but you should definitely cook this recipe to solve the hunger issue - Lee

[@davidwebb7885]

@@davidmaccormack7067 ha ha haaaaa.

[@robertwilliams1239]

hahaha

[@JAY59329]

Same here, can't even understand why

[@malachimerriam1640]

Maybe not at 2am tho, I’d prolly end up cutting myself.

[@erwintan001]

I tried "round and round back and forward.." My food is all over the floor.

[@SchoolofWok]

5 second rule! - Lee

[@erwintan001]

@@SchoolofWok Goodness me 😏 smh...

[@SchoolofWok]

Don't you judge me, we've all done it - Lee

[@canadian4oodie115]

Erwin Tan - LOL

[@chenyowseong6608]

you dont have to do round and round back and forward style. just use a pair of tongs and toss all these stuff on the wok will do the same trick.

[@stevejohnson2284]

"Never lose your sizzle." Words to live by! Take it from an old geezer across the pond! Your wise beyond your years. Love the channel!

[@SchoolofWok]

Hahaha thank you, Steve! - Lee

[@SchoolofWok]

For everyone asking why there is no salt: Soy sauce gives the dish the saltiness! Edit: You can add garlic and ginger to this also.

[@tomasty1908]

Does Umami help it at all? Or is it covered with the sugar and the soy? Great video! Best regards from Chile!

[@solarisdreamz]

It in fact doesn't mean "fried noodle". Chow means stir fried and mein ofcourse means noodle.

[@MrFuckme2009]

I am wondering is it hot fire or a Electric stove ?

[@phillipbe8772]

Looks yum ! you sell cook book?

[@kuro2797]

Wait, people have actually been asking that? Ha

[@gordjohnson70]

The smokiness of the wok is what most home cooks miss and most instructors fail to mention...…… WELL DONE !

[@xavierlai7293]

Wok Hei!

[@nickhersheys2706]

The secret of the smokiness is the Sesame oil :)

[@rongriffing1439]

No kidding! I'd have to cook this outside or it would smoke up my whole house! LOL

[@skinnydee1886]

@v ttd Open your kitchen door and windows, so your smoke alarm doesn't go off.

[@Avean]

Was the woking pan dry? No oil? Or did he use a little bit of sesame oil

[@justanoob7030]

@PW187... I thought the same as you (Gordon Ramsey). lol. But seriously, I tried this recipe and followed your instructions. Jeremy, the results were fa-nominal! Best stir fry my wife and I have ever made. Thank you for sharing your techniques and recipe with us. You are a true Star Chef! On a side note: had a little amount of uncooked chicken thigh left (I prepared too much). Whipped up some of that stir fry sauce real quick, stir fried the chicken till mostly done, and finally added that sauce. Wow! Kinda made a charred flavor chicken. Possible a little bourbon would have made it similar to Bourbon Chicken. Again thanks!

[@SchoolofWok]

Glad to hear that it came out nicely! You should try some of our other recipes! - Lee

[@flashy5150]

I wish you could be with me to tell my mother and friends that “ WE DON’T NEED TO BOIL NOODLES !”😉 I realized this myself, if you accidentally drop a dry noodle in a puddle of water on your counter, you will come back a while later and you will see that the noodle has gotten soft and sucked up the water. So why boil noodles ?? They always continue to cook after taken off the heat, which ends up making them too soft. Intake a pot of hot water out of the tap, throw the noodles in it while I cook the rest of the dish, then by the time that I’m done cooking, the noodles are ready to be drained and thrown on top of my dish and mixed in. I love this recipe for chow mien the best on KZbin. The technique and marinade recipe this man is using is just perfect. 👍👍👍👍

[@SchoolofWok]

Funnily enough I've noticed that some noodle brands that previously said you needed to boil them have changed their method on the packaging to say you just need to soak them in hot water now - Chris

[@flashy5150]

@@SchoolofWok Ha, ha, glad to here that. It’s really hard to get an accurate softness to noodles when under heat on a stove. Like I said, they continue cooking after they’re taken off the heat. I think soaking them in hot water, then letting the water cool , so they are quitting the cooking gradually. I just made some on Sunday for my chow mein and they are perfect. Cheers

[@GoD2483]

"Never lose your sizzle" should be on a t-shirt! Just found your videos and I'm loving them!

[@SchoolofWok]

We'll look into it! Thanks! - Lee

[@GoD2483]

School of Wok Awesome!

[@hatteimbader2733]

@@SchoolofWok , 0,000,000,? , 00.0.00....

[@Loongrange]

Awesome they actually made a shirt out of this comment

[@GoD2483]

@@Loongrange Hell yeah, I'm finna have to go buy one!!!

[@opwave79]

Excellent video! You have a great teaching style. I'm making this tomorrow. Thanks for sharing!

[@SchoolofWok]

Thank you! We hope you enjoy the dish! - Lee

[@trappedinpenticton]

My family and I used to go out for Chinese food every few weeks, and COVID19 has put an end to that - the kids really miss it. However, using the School of Wok videos, I hope to surprise my family with a Chinese-themed supper made of a few different dishes, all made from scratch. Thank you SO MUCH for making these videos available!

[@uhrbandit1]

I’m so happy! I’ve loved ma wok-food for so long, but boy am I learning after subscribing to this channel......... thanx ever so much guys. Stay safe and healthy 💕 (and p.s.: my hubby luvs the tummy & the head feature, whenever I do it 😂 )

[@SchoolofWok]

Excellent! Keep up the good wok! - Lee

[@garyleeson]

Made this tonight and the family have asked for a re-wok tomorrow night. It was that good

[@thatWanderingSoul]

I highly doubt that. Your family loves you a lot and prolly didn't wanna embarrass you. But I highly suggest you don't do a re-wok.

[@ChaiMaskaPav]

Amazing man

[@FenRackety]

@@thatWanderingSoul Or maybe hes good at cooking, and is family really enjoyed it? lol good god, man.

[@thatWanderingSoul]

@@FenRackety a lanky pale Caucasian in the kitchen whipping up a delicate Asian dish? I'll pass on that one! I reiterate what I said 1 year ago. His family has a heart of gold. Period.

[@FenRackety]

@@thatWanderingSoul he probably kicked this dishes ass, in his wok. You probably put your heart in to trying this dish, and burnt the shit out of it. Now you strut around thinking that anyone with the slightest aptitude for cooking cant possibly be telling the truth, just because you failed horribly. Congratulations, you're a dumbass.

[@molly334unknown4]

I tried making the chow mein noodles with the ingredients you used. And guess what.. it tasted amazing 😉 thank you so much for your video it really did help me bring this delicious 😋 noodles. 😄👍

[@anthonyluebbert9974]

You might want to mention in future videos, that you're using a carbon steel wok. A cast iron wok, Like I own, will cause s--t to go sideways in a hurry if it's "smoking hot" which you seem so dead set on. The problem is 'cast iron' (while a fine wok) doesn't transfer heat like carbon steel, and does not develop a smoky flavor, that is added to foods as it seasons with use. Smoking Hot in my iron wok, turned the ginger and garlic to a sticky black mess. Be aware of the pan you are using and its reaction to high temperatures. Now, concerning your videos, I love them! I enjoy watching you cook and have chose several of your recipes. You certainly know what you're doing. For us amateurs though, you might want to add some additional details. Cheers!

[@SchoolofWok]

We will take this into consideration in future videos! Thanks! - Lee

[@anthonyluebbert9974]

I thought it prudent that I should apologize (rookie stir fry cook that I am) for being a bit harsh perhaps. The ginger I was using is not fresh, its paste from a jar. So, in fairness to you, the ginger it seems (paste) caramelizes at any temperature, I found. However, I do have to cook on a lower heat with the cast iron Wok, which is a fine wok. I am getting a carbon steel wok in February, however, and will try it to see how it fares. I really enjoy your videos by the way. Cheers!

[@LavrencicUrban]

JUST BEING CURIOUS; MY WIFE WAS BORN AND RAISED IN CHINA, ANHUI PROVINCE, AND HER PRONOUNCIATION OF VOWELS IS EXTREMLY SIMILAR TO THE WAY MOST CONTINENTAL EUROPEANS PRONOUNCE THE VOWELS (VERY SIMILAR TO LATIN). SO SHE ALWAYS SAYS CHAO MIEN BY DISTINCLY PRONOUNCING BOTH "I" AND "E" IN "MIEN", THE SAME WAY SLAVS OR LATIN LANGUAGES SPEAKER WOULD, WHILE YOU SAY IT AS A GERMAN AND FUSE "IE" IN A SINGLE VOWEL. I AM WONDERING IF THIS IS HOW YOU TALK WHERE YOUR FAMILY COMES FROM (ASSUMING YOU ARE ALSO OF CHINESE DECENT)? IN EITHER WAY, THANK YOU FOR DELICIOUS RECIPE. THIS IS MY FIRST ATTEMPT AT COOKING ANYTHING ASIAN :)

[@smujiodome]

Fantastic channel. Great presentation and so easy to learn from. Thank you so much for your efforts. I’ll certainly be spreading the word. Two quick questions though. What are your views on the temperature differences between domestic appliances and commercial appliances. Does it matter that we can’t get our wok hot enough at home? Also why no garlic and ginger on this and many other recipes ? Best regards from Scotland.

[@SchoolofWok]

Thank you Bluesky! It doesn't matter too much if you can't get it hot enough, as long as you compensate for the amount of time! We use garlic and ginger a fair amount, but it's not always necessary! - Lee

[@kapcytube]

Dude. Why you dont have million subscribers.. you truly deserve it bro. No matter brother soon you'll be having. Awesome work.

[@SchoolofWok]

We're working on it! only 990,000 more subscribers to go! Thanks for the comment! - Lee

[@DoctorMeatDic]

Because his recipes are watered-down dogshit of actual chinese cooking.

[@stevegibsonii3910]

@@DoctorMeatDic where is your NON watered down version?

[@TapManDancer]

He's just a troll.

[@naharratri8452]

Kapil Verma will you tell me which sauces he used ? I didn’t understand properly

[@Edaptable]

This guy is a great presenter. Clear, easy to follow instructions. I'm vegan, so will substitute out the meat. This guy is a great cooking teacher. The Wok Clock idea is genius and so simple!

[@SchoolofWok]

Oh vegan aye? Come back tomorrow at 5:45pm UK time. There will be a vegan chow mein going live on our channel! - Lee

[@ritawing1064]

Me too: already thinking out substitutes as I read the title!

[@Tommo1983ful]

I've just made this after really struggling with my stir fries and this was a huge step forward, lovely darkened separate noodles where they normally turn out like mush. Thank you.

[@crocodile2006]

Step 1: Turn off your smoke alarm

[@gingerwong1892]

😂

[@balmatieramdass5880]

Hi I tried this today for my husband We both love it this recipe is truly amazing Thank you for sharing

[@SchoolofWok]

Glad to hear it, thank you for the support! - Lee

[@morticianforreal]

Dear friend, Thank you very much for sharing that cooking recipe with us. I enjoyed watching it. As a subscriber, I should appreciate if you can demonstrate us how to cook "Chicken Magic Bowl" (Le Bol Renversé Poulet). It is a Sino-Mauritian recipe gaining popularity whereby to prepare it: One puts chopped chives at the bottom of the bowl. Then one adds a poached egg with the shinny liquid egg yolk facing down the bottom of the bowl. Afterwards adds the chicken chop suey. Next one heaps up the rest of the bowl with steamed rice. Finally one covers the bowl with a cooking plate, rotates the bowl 180 degrees and removes the bowl. The difficult part of the recipe is to prepare the sauce. I hope that you can show us the secret to preparing the sauce.

[@griseldaguerrero7199]

I'm making this recipe along with your recipe for black pepper streak tomorrow. I went to the Asian grocery store yesterday and bought all the ingredients I was missing and even found the black pepper sauce that you recommended on your other video. I love Asian food and I can't wait to make it. Thank you for this delicious recipe.

[@SchoolofWok]

I hope it went well! - Lee

[@lan8088]

i'm glad i found ur channel..u juz saved my life:)..i'm running out of recipe to cook for my employer her in Singapore..now i have to watch all ur uploaded video:))

[@SchoolofWok]

Thanks for the comment! Hope your employer enjoys the food! - Lee

[@remixmyfitness1901]

Hey Jeremy... Love your channel. My parents used to own a Chinese spot for a long time and I've worked in their kitchen for a long time. You are putting together some legit stuff together. Keep it going been waiting for someone to put up a show using an actual Wok.

[@SchoolofWok]

Thank you! Glad you enjoy our videos! - Lee

[@sasi7672]

I just found your channel and its brilliant! What a fantastic teacher you are! I've been making stir fries for years and never quite the order. Doing the veg first and putting it aside so you can concentrate on the chicken is actually a great tip. Beats my pan full of chaos! Loved this video, subscribed. Fab!

[@SchoolofWok]

Great to hear, thank you for the comment! - Lee

[@sasi7672]

School of Wok 😊😘👍🏼

[@heidijanuary3286]

I love stir fry and really enjoyed this tutorial.Fresh ingredients, excellent teacher.Thank you.Will definitely make it

[@SchoolofWok]

Thank you, Heidi! - Lee

[@MyDan124]

Discovered your channel about a week ago and have watched at least 20 videos so far. This is the first recipe I tried cooking (although made my own changes) and I gotta say it was absolutely delicious! Can't wait to try some other recipes (and get an actual wok)

[@SchoolofWok]

Welcome aboard, glad you're enjoying the content and making the food!

[@michellep1555]

now i understand why chinese kitchen is more messy, all those round and round back and forwards :D

[@alingsiaca4123]

😆😆😆

[@c_farther5208]

I love this guy, he explains everything so well. I wish I knew the brand of his cleaver. It's so sharp and thin, but it looks like it has some nice heft. Perfect.

[@SchoolofWok]

Thanks! The cleaver is our own brand, you can find them here: bit.ly/2Jcyr2L - Lee

[@nirvana1278]

Best video everrrrr! I usually skip through them but i kept rewinding yours instead! Spectacle job! Love the humor my fav was wooo this is a work out. It surely looked like one 😂😂😂😂

[@SchoolofWok]

Thank you! Always good to hear when someone enjoys our videos! - Lee

[@DominikaLutisanova4]

I love Asian cuisine and I love cooking :) This video's what I've been searching for for a while now, thank you so much. I'm glad that I found your channel. And by the way, you are so handsome and skilled, wow... You're my inspiration, thank you for your hard work :)

[@SchoolofWok]

Thanks! - Lee

[@dollyschwall8537]

GUTEN APPETIT FROM GERMANY

[@1over137]

Getting the wok hot enough has always been my problem. I have finally got a gas hob installed with a proper high power ring which will now get my wok smoking hot and I can start to enjoy non-soggy stir fry. I have been making my chow mein with just the Tesco meal deal, noodles, chopped veg and sauce. I hardly use the sauce. Just fry chicken or prawns, then add veg, then add noodles. I came here to learn what I can do next to make it taste more authentic. Seems HOT WOK, sesame oil are the two big take aways here. I'll have to check out your "how not to get stodgy fried rice" next. I can't stop it sticking without flooding it in oil :( Then it taste nice, but it's drooling in oil.

[@1over137]

The gas hob means I can actually now scrub and properly seal my wok. I just couldn't get it to seal/season on an electric ring. So it has only seasoned with use over time. I did get some progress using a BBQ, but it also coated the bottom of the wok in black carbon. Maybe I should just get a new one and season it outdoors with a blow torch! They are only £5 in the chinese cash and carry.

[@gordonyoud5975]

My computer hsas stopped working ever since I drooled over the keyboard.. :-))

[@SchoolofWok]

Hahaha - Lee

[@deerodeo7013]

you're so funny indeed

[@GodEmperorSuperStar]

Chickity China the Chinese chicken. You have a drumstick and your brain stops tickin'

[@zenanancynyagabona-zaharia9233]

Looks like a simple dish to make yourself but I totally see my self spilling all the food doing the “Round and round back and forward” 🤣

[@SchoolofWok]

You just have to practice haha! - Lee

[@1970abhijit]

Brilliant video recipe with clear instructions.......thanks a lot

[@SchoolofWok]

Thanks for the comment! Glad you hear you enjoyed it! - Lee

[@bionicsjw]

Finally a Chinese Cooking Channel that actually works. Happy to be a new subscriber.

[@SchoolofWok]

Thanks for the support! - Lee

[@SGActionUK]

Don't you mean.. It woks

[@neverbeaten]

Cooked this today. Soy sauce was 1-2 spoon less for me. I recommend brocoli soybeans carrots onions garlic and definitely ginger in it.

[@SchoolofWok]

Sounds great!

[@mms8477]

Yum. All the way from Jamaica.

[@SchoolofWok]

It was yum! - Lee

[@issa3237]

Nee Haow from Mauritius!,i like noodles!.. .

[@SchoolofWok]

We love noodles too!- Lee

[@loriritchie7124]

Love watching your videos, dinner for me tonight - a bowl of peaches! Your dinner looks so yummy! I shattered my knee at the end of October but soon will be out of a cast and back cooking in my wok! Can't wait!

[@Nova-he2iw]

Perfect for new year🤩🤩

[@SchoolofWok]

Thanks! Oh sorry to hear that, I dislocated my knee cap last year and that was bad enough, let alone shattering it! Hope you recover quickly! - Lee

[@adalbertosampaio6375]

Already did two of your plates, the beef stir fry and the kung pai chicken, loved it, you explain all in a simple yet efficient way, you got yourself a sub, keep that sizzle :P

[@SchoolofWok]

Glad you liked the dishes! - Lee

[@Elizabeth-dn7wl]

Absolutely fantastic teaching video! Thank you SO MUCH for making this!

[@SchoolofWok]

You're welcome, I'm glad you found it useful! - Lee

[@Seniness]

This is such an amazing FIND! Can’t wait to make your recepies! Been browsing all day and making few dishes tonight ❤️

[@SchoolofWok]

Hope they come out as nice as ours did! - Lee

[@macca923]

Made this tonight for the family, using my new wok, everyone kept coming into the kitchen saying omg that smells so good... End result was great, will def be making it again. 👍🙂🇦🇺

[@SchoolofWok]

Brilliant stuff, glad you all enjoyed it! We've got plenty of other recipes for you to try with your new wok! - Lee

[@texascontessa5818]

Love your channel...as an expat from America living in Italy.....which has no real Chinese food....I appreciate your lessons a lot....recently mastered Sichuan spicy green beans....so good in the winter.

[@SchoolofWok]

Glad to hear it! - Lee

[@moorwalks]

Tonight's dinner, all prepped and ready to Rock the Wok... Thanks, Jeremy.

[@tea8985]

the best tutor and honest tips , the noodles looked so yummy , i will have a go with this recipe .

[@SchoolofWok]

Thanks! Hope it goes well - Lee

[@piayugamer7105]

Bought your skinny wok from Amazon as a birthday present to myself. Seasoned it beautifully and it's perfect. Love it. I have just ordered one of your cookbooks, as well, as I keep addictively watching your videos. If I lived in the UK, I'd certainly sign-up for some of your classes. In short, thank you sooo much.

[@SchoolofWok]

Thanks for the support! Hope you enjoy your new wok and cookbook! - Lee

[@piayugamer7105]

@@SchoolofWok I've been woking for about 6 weeks now, with no problems at all. I followed Jeremy's videos exactly to the letter on seasoning. I couldn't be happier. The book is because I really just want to have something on my shelves for continual reference, and also something that I know works. Very kind regards to you from Spain.

[@LauraBidingCitizen]

Hiya, I’ve just come across your channel & i’m really keen on learning to cook chinese food. I’m disabled, & I’m not sure I have the strength to lift & flick a wok pan, is this still ok? Can I just stir & get the same results? Also - very comforting that you’re using an induction hob, SO many people insist on using gas & it really worried me that the induction cooker I just purchased wouldn’t be up to the job but I can tell it’ll be just fine! I’m excited to start my journey! Thank you so very much for your wonderful, easy to follow recipes! Take care, blessings Laura x

[@SchoolofWok]

Hi Laura, flicking and lifting the pan are quite important aspects to controlling the heat. However with induction hobs, I'm sure you can slide the wok off the heat and then just give it a good stir to dissipate the heat! I wouldn't worry too much about the flicks and lifting as long as you can do that! - Lee

[@aishabaig6484]

Just subscribed your channel =)

[@SchoolofWok]

Glad to hear it! Thanks for the support - Lee

[@almamofatty1518]

Ash B ur ua

[@myraafzal1329]

After trying so many recipes finally found the original recipe of chowmein, i tried this today and it was ah-mazingggg ! Loved it. Thanks alot! Many many prayers for youu

[@SchoolofWok]

Glad you enjoyed it! - Lee

[@datpspguy]

Looks amazing...can't wait to try this out myself. Added this video to my Favorites since I'm sure I'll be coming back to this for years on out! Thanks!!

[@SchoolofWok]

You will love it! - Lee

[@harryhthenorwegian476]

Aaaahhh... You're really digg'n to that WOK! You are the BEST! I've increase my wok-skill because of your vids young man and now it's perfec! :-) I have now become a master of WOK her in Norway thanks to you :-)

[@SchoolofWok]

Glad to hear it, Harry! - Lee

[@lorettalozano3885]

You are an amazing artist in the kitchen… creating a wonderful meal that seemed hard but you made it look easy and fun 🤩 gracias

[@lorettalozano3885]

👍

[@andrewyip2967]

True Chinese knife block--- only cleavers

[@svily0]

One has to wield his tool, well sharpened, preferably! I've watched so many videos of people struggling with knifes, it looks clumsy and flashily. The worst are those Indian "home cooking" ones, where they use an axe pinned in the backyard to chop everything. I cringe every time I see one of those. But there are plenty of videos where people seem to have a knife in their hand first time... Chef Jeremy is one of the rare exceptions.

[@SandyRocks007]

Finally Chinese cooking Chinese . This is what I call authentic !!!!!

[@SchoolofWok]

Thanks! - Lee

[@superflea72]

just found this channel today - love your video style Jeremy, very easy to follow and understand. I made this tonight for dinner and the family and I really enjoyed it, so thanks for the recipe! I'm wondering what a couple of chillies thrown in would be like now... :)

[@SchoolofWok]

Excellent! Glad you enjoyed it! - Lee

[@24681620]

Jeremy, you are one of my favorite chef and very nice person. Thanks for your good recipes. Céline 🥢🍽 xx

[@SchoolofWok]

Thanks Celine! - Lee

[@hugodesrosiers-plaisance3156]

Just discovered your channel. Love what I'm seeing so far!

[@SchoolofWok]

Thank you!

[@pnollner]

great video jeremy...just starting to teach myself wok to properly use a wok and watching your great instructions will make it easy...i just subscribed...can't wait to watch all of your videos and try all of your recipes...thanks mate!

[@SchoolofWok]

Glad you enjoyed our video! Wok on! - Lee

[@DanielSosnoski]

I added a tablespoon of fermented black beans, a clove of garlic, and used Chinese spinach instead of choi sum (which I could not source). I also added a teaspoon of xiouxin wine to the sauce. For the marinade, I tossed in a generous pinch of corn flour and baking soda to velvet the chicken thighs. Otherwise, made exactly as shown. This recipe is more of a framework than an exact how-to. And as always, no matter how much you try to scale the recipe down to two servings, it makes enough for 3 to 4 meals. Wonderful and delicious. Thanks as always, Jeremy.

[@arjunapersada1809]

yesss yummy yummy recipes i will try keep up the good work full of good tips and humble personality

[@JST700416]

I made this dish but made it low carb by replacing the noodles by courgette noodles and the sugar by erythritol and it was very delicious. I can imagine that the original will be even more delicious of course but I was surprised of the result. I will experiment more with your recipes. Thanks! If I could I would put a picture here of my dish.

[@luanamariah118]

❤️

[@pttong]

Hi, thanks for a great video! I have a question. I notice that stir fried noodles (or rice) is often fried in wok over burners with real fire in it. And often while tumbling the food the flames are literally going in to the wok. Do you think cooking over high fire is something that affects the flavor?

[@SchoolofWok]

Yes, it gives it a smoky flavour! - Lee

[@frazzeldazzeldum]

I realise it’s been a while since this video was posted, but hoping you’ll still see my comment. Which is more of a question, really. Just earlier today I purchased a wok online by a very high-end brand, as I’m one of those people who (naively, maybe) believe that the more you pay the better quality you get. So I basically forked out over £100 on a flat-bottom TNS wok 🙄🔫 It will be delivered tomorrow and I’ve spent all day scouring the internet for wok recipes (how I found your channel). But along the way I also came across many debates regarding what makes a good wok. The general consensus seems to be that the kind I purchased today isn’t very good. I guess my question is - what’s your opinion on TNS flat-bottom woks? Obviously it depends on my cooking skills too, but the wok itself, will it work? Non-stock? No long handle either, just two short ones, so I wouldn’t be able to do the head/tummy thing, which I desperately want to do 😂 Looking at the wok you’re using I’m thinking I should send my one back - what would you do in my position? Kind regards. Oh, great video by the way! Just found your channel, I love your skills and charisma both 😊

[@SchoolofWok]

I still see the comments! The woks we use are carbon steel, which have been seasoned to create a non-stick layer. As long as you season your wok properly it should be fine! We have a video on our channel on how to season your wok which you should check out! You can still do the tummy and the head with the short handle, it'll just require a steadier hand and a bit more strength! If you're not happy with you wok, you can always check out our range here: bit.ly/2EcrXlF - Lee

[@frazzeldazzeldum]

School of Wok - thanks for the reply 😀my wok was delivered a few hours ago and at a glance I’m positively surprised. Will try it out tonight, but I also had a look at your range of woks. As they’re so affordable I may just get a second anyway 😊 Sorry for the late-night panic and thanks for putting my concerns at ease! I will be watching all your videos over the next few days and have already subscribed 😊

[@SchoolofWok]

@@frazzeldazzeldum Great to hear! Good luck with your brand new wok! - Lee

[@farhanamehzuba4425]

Love yr recipes

[@SchoolofWok]

Thank you, Farhana. We're glad to hear it! - Lee

[@supercooled]

I like how chef says "ma-sauge"

[@powerobxxx]

Smoking hot wok would set my smoke alarm off and then my landlady would come over to see everything is ok and she's like a million years old and talks for ages. So , my go at cooking this would end up with burnt food, and ear ache. Looks amazing, great video, makes me want to eat it more than cook it though :)

[@SchoolofWok]

Haha, just cook it outside instead! - Lee

[@kimmie5998]

I've come up and experienced my own Korean stir-fried noodles with mixed veggies and onions. It was Delicious!!

[@hendrixkhangembam9471]

The ending part lol😂

[@SchoolofWok]

You don't even want to know how many takes that took! - Lee

[@shyamukumar8774]

This dude has a strong resemblance to the greatest man that ever walked this earth, Late Bruse Lee. Great vid tho, @SchoolofWok

[@SchoolofWok]

Thanks! - Lee

[@tobacco118]

LOL, he does like look bruce lee.

[@gaygambler]

Ya he looks like Bruce. 👍

[@morbid86]

My first chicken chow mein so I wanted a simple and foolproof recipe. And this is exactly what I was looking for. Turned out FANTASTIC. Just keep your wok smoking hot and you will not fail.

[@annaalm18]

I love this recipe, and my boyfriend does too ) Jeremy you are a very nice guy, love watching your show! Already using your wok, love the rustic look and feel to it . We have lots of different cast iron and wrought iron pans and are used to carbon steel so it's great for us.

[@SchoolofWok]

Excellent! Glad you enjoyed the food and love our wok! - Lee

[@hammerhouse153]

Just got a wok and seasoned it. I'm gonna give this a go. Is there an ingredients list somewhere?

[@deadringer2349]

The ingridients are on the video. 👌👌👌

[@arjunapersada1809]

good recipes great humble personality

[@SchoolofWok]

Thanks! - Lee

[@trabbipaul]

Hello from Germany. Now i know how i must coock with my own Wok. U ,had manny times to try this,but me as a beginner mhhh i hope it works. I let u knwo this. And i found a better Wok as my own,on Amazon. Sincerelly Paul.

[@SchoolofWok]

Good luck, Paul! - Lee

[@ppalm951]

My wife got a new carbon steel wok for Christmas. I decided to season it first and then break it in by trying this Chow Mein and it was DELICIOUS. Big hit with the family

[@SchoolofWok]

Glad to hear it! You should give some of our other recipes a go with your brand new wok! - Lee

[@ppalm951]

@@SchoolofWok I PLAN TO!

[@bigpapi3636]

No garlic, no ginger?

[@Mickman007]

True Big Papi this is the only recipe I've seen without ginger and garlic ?

[@marlenejones695]

If you want garlic and ginger, just add it.

[@danwebster7120]

no five spice powder neither truly homey LOL

[@9hundred67]

7:40 hahaha everybody now..."round n round, back n fowards" and again now!!

[@gilli12]

I've cooked this, exactly as shown, it is absolutely superb! Tasted just as a chow mein should. Easy to follow instructions. Thank you so much!

[@SchoolofWok]

Fantastic stuff, glad it came out nicely! - Lee

[@mikeboehle458]

What kind of oil do you use in the wok when you put the vegetables in?

[@artbycath]

Hoooorrrrraaaayyy!!! Looking for a good chow mein to start tomorrow for my Chinese employer then this video poke my head telling me to do the same! Love the energy in round and round back and forward! 😊

[@SchoolofWok]

Let us know how you got on! - Chris

[@Joseph1NJ]

Wok this way...

[@SchoolofWok]

Wokking all over the world - Lee

[@Mark-ig5if]

Great videos, explained well and simple to follow so hopefully il finally be able to make a decent chow mein. #TummyAndHead

[@SchoolofWok]

Thank you! - Lee

[@mertturgut8476]

One of my free time activity, Round and round back in forward :) Amazing recipie and teaching style!! thx Jeremy! 👏

[@kristinam7928]

I tried this yesterday. And now, I am Chinese. It was perfect. Delicious, just like take out. Now I HAVE to subscribe to this channel. I always wanted to be able to cook Chinese food, like Chinese people. FYI I AM 1% Chinese. So it all worked out PERFECT.

[@SchoolofWok]

Glad it came out well! - Lee

[@agnesmartinez4401]

I made it!! Ok, there were some issues but I stuck by the basic recipe as close as possible. Because hubby tried to use my wok for popcorn (i know, don’t ask) i had to use a giant skillet. I used only whatever veggies I had in fridge and some suspicious chicken I intended for something else. I did it!! It still came out great and my family loved it (but mine was too greasy)! Next time it will be even better. Thanks for the great tutorial!!!!

[@SchoolofWok]

Glad it came out okay! Try adding a little less oil next time maybe? - Lee

[@whiteballs538]

I've memorized this recipe head to toe.. but everytime I want to cook chow mein I have to open the video for that **Round and round.. back and forward** 7:40 😂

[@SchoolofWok]

Hahaha, glad you like the recipe!

[@MTB_Rider_96]

Love it! I always fry the chicken first, set aside, then the veggies, then all in, then sauce. I'm now going to try the veggies first.

[@phillipsmom6252]

That tummy and the head explanation is everything. 😀

[@jacktaylor9598]

My favourite cooking channel. After thirty years i can now cook things other than beans on toast. Thank you so much, dude.

[@SchoolofWok]

That's great to hear, thank you. - YOLO

[@mariachacon8520]

Looks Delicious! Well explained. Easy to follow. I dont think I can do the round and round back and forward motion...Just subscribed! from Costa Rica!

[@SchoolofWok]

Haha, practice makes perfect! - Lee

[@rosshill2028]

This is more a lo mein as chou mein (chou means fried) has the noodles fried separately so that it forms a 'nest' which is crispy on the outside and soft on the inside. Also in ancient Chinese recipe books, the meat was fried separately in a batter of egg white and cornflour but this is no longer done in restaurants as it is too time consuming.

[@tihinen92]

Definitely gonna make this at some point! I’ll have to substitute the pepper with carrots or something since I can’t eat peppers but I guess that’ll be fine :D.

[@SchoolofWok]

That'll work just as well! - Lee

[@elizabethcollins1313]

Yeah I know that too, noodles for long life 😂 being half chainess I always love noodles than the rice 😂

[@dang2473]

Made this tonite in our electric wok, used spaghetti noodles,some different veggies, but used your sauce snd marinade recipes..was absolutely delicious 😋 cant wait to try your general tso recipe...THANKS

[@SchoolofWok]

Glad you liked it! - Lee

[@dh7139]

School of Wok ROCKS!! So good, thank you for one of my go to channels for amazing easy recipes. I wish I was in your area and could take some classes...ur the best