Ziangs: Chinese Takeaway Egg Noodle preparation [lucky boat No1's]

Check out our merchandise for sale: teespring.com/stores/chin-and...
Becoming a patreon would help us out so much, we'd be able to get more content out more often if we didn't have to rely on running our shop. So if you could find it in your heart to donate just $1 a month for as a thank you for all the help we give you, that would be amazing, link here / ziangs
Get access to ingredients lists, videos before they are published on youtube, extra hints and tips, and much more.
www.patreon.com/ziangsorientalfoodworkshop
ziangsworkshop
ziangsw
Chinese Roast Pork: • Ziangs: How to Cook RE...
Send your photos of your food to [e-mail]
FOLLOW US
Twitter: @ZiangsW
Facebook: www.faceboo.com/ziangsorientalfoodworkshop
Insatgram: @ziangsorentialfoodworkshop
Our online store.
If the online store takes off we will be able to do videos full time as we would stop cooking and do this instead.
We have 3 generations of Chinese/Malaysian chefs in our family and all love cooking, as a family have owned takeaways and restaurants in the UK, Brunei, Malaysia and Hong Kong. We are not just 2 people who think we know how takeaways do things because we are Chinese, we know how they do things because we'd done it for generations, we're here to teach you the secrets that they don't want you to know, we love cooking and can't wait to share what we know with all of you :)
Here are links to products we recommend and that we use in our videos
Amazon Affiliates
Wok, good all round non-stick: amzn.to/2AYRo5Y
Pre-Seasoned Cast Iron wok: amzn.to/2HtsgtU
High end wok we use at home: amzn.to/2WaLWG7
Kind of wok that a takeaway would use flat base: amzn.to/2AXT3Jc
Kind of wok that a takeaway would use round base (this is what most takeaways use): amzn.to/2RZqBQY
Best kind of cooking utensil for use with non-stick woks: amzn.to/2CAnbtZ
Best kind of cooking utensils for use with an iron woks (used in takeaways): amzn.to/2CB5SZP
Small clever (we use a lot): amzn.to/2CKz5BV
Large meat clever (the ones all takeaways use): amzn.to/2CyCDHc
Meat clever we love (personal use): amzn.to11/2CDX31h
Heavy duty wood chopping board: amzn.to/2ASUV5J
Small rice cooker 0.8 litres: amzn.to/2AVv5OG
1.8L Rice cooker (if your serious about Oriental cooking a rice cooker is a must): amzn.to/2HxTe3M
Non-stick sauce pot for making pastes: amzn.to/2HxTrUC
Pot for making batches for sauces: amzn.to/2AXYCr8
Plastic takeaway containers so you can pot them up like a real takeaway: amzn.to/2W5tsqA
Foil takeaway containers so you can pot them up like a real takeaway: amzn.to/2U8mQpt
Bamboo handle spider skimmer for taking things out of hot water or oil: amzn.to/2DrTeOA
Laser Thermometer: amzn.to/2CEl48H

[@ZiangsFoodWorkshop]

You can get our Chinses Takeaway Cooking Bible as an eCookbook on amazon kindle app here: amzn.to/3ebLYLZ

[@JohnConboy1]

Just cooked some lucky Boat no.1 noodles. Followed your instructions and they turned out perfect👌 No more sticky, soggy noodles for me. Thanks ever so much guys.

[@sledge1960]

At last, having searched YT for a simple method I've finally found one and with really nice presenters too. Thank-you.

[@ZiangsFoodWorkshop]

You’re welcome ☺️

[@viewsfinefromhere]

Purchased a 5lb bag of these fresh noodles yesterday at my favorite little Asian mkt with no idea how to actually prep them! Thank you for showing me how! Will be rewatching 3 more times until it's ingrained. :)

[@ZiangsFoodWorkshop]

😊😊😊😊

[@jeanhopman5659]

They don't come with instructions.....

[@koont666]

ITS so important to show all the simple bits because if your not used to cooking like this it helps trust . THANKS.

[@ZiangsFoodWorkshop]

yeah, we forget to use this is all second nature, so we're making small prep videos like this ;)

[@koont666]

@@ZiangsFoodWorkshop thanks it means a lot as I'm 52 and the old memory is not as good as it was ,I'm luck to have a Chinese supermarket in my road 😋

[@_-JC-_]

I love the ziang’s, lovely people and great recipes and top tips best wishes folks.

[@ZiangsFoodWorkshop]

thanks :) really kind words

[@kezmanprodutions]

You sir are a legend! I followed your advice and now I have mastered the cooking of the noodles. Thank you to you and your lovely mum!

[@ZiangsFoodWorkshop]

Hahaha glad you found the video :)

[@davekemp750]

I'm so glad I found your channel, I've learned so much after watching quite a few of your videos. One thing I was always told was light soy was for cooking and dark was a condiment to be used at the table, no wonder things were never tasting how they should be. You guys are amazing. Keep up the good work.

[@ZiangsFoodWorkshop]

Thank you :) that means alot to hear :)

[@davekemp750]

@@ZiangsFoodWorkshop I just cooked the beef chow mien (from your live stream 11 months ago) The meat, onions and mushrooms, I decided to add as well, were gorgeous, however, the noodles (asda brand as that's all we had in, prepared as per your video) didn't just taste burned, they tasted of rancid smoke, but only the noodles. I used my trusty 30 year old wok on a 2kw induction hob. I guess my question is, hob too high? wrong type of wok (very narrow bottom) or simply the wrong noodles (even though they were specially for chow mien)?

[@ZiangsFoodWorkshop]

@@davekemp750 not enough oil would be my 1st quess, but store own noodles taste off to me anyway, like cardboard. With out seeing how you cooked it it's really hard to tell, could be the wok needs seasoning again, but more oil is the top guess

[@davekemp750]

@@ZiangsFoodWorkshop My wife just admitted she started washing my wok in soapy water when I mentioned you said about seasoning.... I guess I will season it again and also make sure I use enough oil next time. Also we're looking on your site now for future orders. Have a great weekend.

[@ZiangsFoodWorkshop]

@@davekemp750 Haha brilliant, you'll find it will help alot :) I out of just habbit will season my wok every few weeks buy I'll use it every day.

[@michaeljcox24]

Prepping the noodles like this really makes a difference to the texture. I was just letting them cool down from hot, and they must have been overcooking. Thanks for this, much appreciated.

[@ZiangsFoodWorkshop]

No worries and yes it does :)

[@ZiangsFoodWorkshop]

Visit our webstore www.chinandchoo.com/shop to buy the actual ingredients that the Chinese Takeaway use in quantities suitable for the home chef. Also, you can register interest in our Chinese Takeaway Cook Book that’s basically a manual on how to run a takeaway. Happy cooking, happy eating, Chin and Choo xxx

[@chazbarclay]

Your Mama is adorable. Loving the vids. Thanks!

[@ZiangsFoodWorkshop]

Thank you! mum is awesome right!

[@BillsCountrysideAdventures]

Love you and your mum, you are very funny. I've put order in, can't wait to start trying making my own Chinese, miss it so much and your video make my mouth water.

[@kevinpawsey39]

I just love your vids your cooking is just great you make it look so easy And your mum i just love her she is a gem. You two should have your own TV show

[@ZiangsFoodWorkshop]

Thanks 😊😊 mum is awesome and someone told us the other day saying that they had emailed channel 4 on our behalf, it won't go anywhere but thought that was kind of them lol

[@O-beefie]

Mama ziang kills it. She's a cute legend

[@ZiangsFoodWorkshop]

🤣🤣🤣

[@O-beefie]

@@ZiangsFoodWorkshop after a hard gym session. I wish I had a mama ziang

[@Didderly]

2.50 I need a wee lol, you guy's are so much fun, I lost my mum last week and today have arranged her funeral. As always I watch a few of your vid's and always feel in a good place even at these sad times. Keep up the good work Chin & Chu xx

[@ZiangsFoodWorkshop]

I'm so sorry to hear that, I'd be lost with out mine. Genuinely and truthfully thinking of you and your family now. Much love chin and Choo ❤❤❤

[@harrymay]

Who knew you could make a noodle prep video so interesting! Cheers guys!

[@ZiangsFoodWorkshop]

Haha thanks 😊😊😊😊😊😊

[@KillianWargear1921]

OMGawd just found this and you guys are super. You’re mothers so adorable lol good video too

[@cherylbryson9088]

Loving your recipes and your tips, your mum is so sweet xx

[@ZiangsFoodWorkshop]

😊😊😊

[@helpme6827]

omg got your noodels last night and they were soooo yummy thank you some much will be ordering again lush

[@JohnVerpeleti]

Continuing Respect for what the show delivers. ✅👍👏

[@ZiangsFoodWorkshop]

Thank you 😊😊😊😊

[@nigel8499]

I bought some MSG from Amazon (UK) and *dry plain Chow mein* was gorgeous. Top tip: I boiled *thin* egg noodles and cooked half, other half in fridge for 2 hours. The fridge noodles were much better. They separated much better on cooking and were as good as my favourite takeaway (I love dry chow mein). Cheers ....basic ingredients thin egg noodles (blue dragon) beanspout, onion thin slices, garlic, soy sauce, msg.

[@ZiangsFoodWorkshop]

this sounds awesome! but honestly find lucky boat noodles, the difference is night and day, green dragon have a weird after taste.

[@nigel8499]

@@ZiangsFoodWorkshop will do, thanks Bro'

[@ghostchilli8022]

'I wake up and the first thing I think of is, I want to pee' had me laughing, I wasn't expecting you to say that 😂😂😂😂

[@ZiangsFoodWorkshop]

🤣🤣 I'm an idiot

[@thickbrianq]

@@ZiangsFoodWorkshop , Maybe a hot mess of yummy but your no idiot,lol.

[@ZiangsFoodWorkshop]

🤣🤣🤣🤣🤣

[@Andrea-wk6vd]

Love you guys and love 💕 your recipes thank you for sharing 💖💕💖

[@adyward1]

Keep up with the tips as well as the dishes. Extremely helpful guys. x

[@ZiangsFoodWorkshop]

We will and glad theyre helping

[@summer2112]

I know you have lots of recipe requests but I’d love to see hot and sour soup ! The variation in this dish has the widest range of anything I’ve eaten in a Chinese take away. Keep on doing what you do, you two are amazing.

[@ZiangsFoodWorkshop]

That's already on the list 😊😊😊😊😊😊 and thank you means so much to hear!!

[@rowen6880]

@@ZiangsFoodWorkshop Yeah, Hot and Sour Soup!! I bet it's complicated, it tastes like there is a lot in there!

[@ZiangsFoodWorkshop]

@@rowen6880 you will be In for a shock:)

[@Lisabrown-kt8zz]

glad to see you back and all is well on the mend xx looking forward to your chicken/pork ball video :)

[@ZiangsFoodWorkshop]

This was filmed before my op, but thanks 😊😊

[@itsgeegra]

This is a great companion to the book, ordered some Lucky Boat noodles to try, hype as hell

[@ZiangsFoodWorkshop]

They are way better, trust

[@janbeaton6951]

Thanks Chin and Choo a simple video but really helpful to show that the noodles should be rinsed, we have been using boat noodles for some time and they really are the best, they are not all starchy and great to keep in the fridge for the next day. They are also a good spaghetti alternative. Your channel is fantastic!! you keep saying it is not the best Chinese way but it is introducing a lot of us to so many different flavours that we might not have thought of like the black beans oh my what a wonderful flavour and smell! The the garlic paste is a godsend, the beef ternderising works so so well, The pork is delicious and the stock awesome As long as we are buying good ingredients then your methods are simple and produce a fantastically tasty and healthy meal every time!!! I think a lot of people just want to master the taste of what we know as a familiar chinese meal. Do not ever compare it to Mc Donalds again!!! :) Also thank you for taking the time to do this video, hope your hand is feeling a little less sore. Choo you seem to get younger in every video, you look like Chins sister now!!

[@ZiangsFoodWorkshop]

I say it's not the best way because it isn't, however it's the way most places do it :) and mum is nearly 60 now lol I'm 34 this year:/

[@davew1234]

I love your channel, love your book and love your mum ❤️❤️

[@fennavitch]

Love your videos guys! I love getting the inside traaaaack!

[@ZiangsFoodWorkshop]

Thanks 😊😊😊 really glad people are enjoying them :)

[@ZiangsFoodWorkshop]

Help us self publish our book, because we're nobodies we cant get a publishing company to look twice at us. To self publish our book is going to cost alot, as to get them at a resonable price to be able to sell we have to print in the thounsands. If you'd like to support the channel and help us achieve this goal a small donation would really help us reach it. If you would like to donate please click the link www.chinandchoo.com/copy-of-cooking-lessons If you can't or just dont want to donate that fine too, we just really appreciate that you're here watching our content and being part of the #ziangarmy community. Happy cooking, happy eating, Chin and Choo xx

[@zenMermaiden]

Love noodles!! Thx.... Do you already have a how to clean & cut ginger video? Also, I would like to learn a Chinese New Year dish please.

[@ZiangsFoodWorkshop]

No not yet, I'll put that on the list of things to do

[@meadowcakes1426]

Great video, now I'm hungry again :) Happy Cooking!!

[@ZiangsFoodWorkshop]

🤣🤣🤣🤣🤣

[@grahamdixon6711]

Woooo! I got my name mentioned on the credits! Keep up the good work, we love all of your videos!!!

[@ZiangsFoodWorkshop]

😊😊😊 thank you so much for being a patreon, it's the most amazing thing for you to do up for us ❤

[@dedrumdebass07]

I’ve no idea how I haven’t come across your channel sooner! Great videos. Would love to see how you make satay sauce, there are loads of recipes online but I can never get it the way my local takeaway does it.

[@ZiangsFoodWorkshop]

We have a video on main dish satay sauces already and thanks for the awesome comment 😊😊😊

[@elbubsio4947]

Wow, you had 7k subs when i joined you. Now it's doubled in a month. Great work, guys. Love the recipes and banter. Keep it up :o)

[@ZiangsFoodWorkshop]

Thank you and yeah, it's honestly blown us away by how fast the channel just took off lol

[@captainserkan1821]

Finally, I've found what my heart (and stomach) desire: This channel! Thank you!

[@ZiangsFoodWorkshop]

Haha best comment of the day!

[@prinny31]

I am obsessed with you guys!! I feel like tou have let me into the family cooking secrets! .....I have got tour kindle book but i need a proper one....Next buy for sure. Need to buy some of these from you guys as well. My local oriental shop doesnt stock them....The way i see it, you are saving me loads in takeaways so your books and knowledge are well worth it 😍

[@ZiangsFoodWorkshop]

That is awesome! and thank you soooo much for the kind words, means the world

[@iain21beeston]

Love the channel guy, made me go out there and try these recipes and also we love wonton soup could you either do a vid or let me know what’s best way to make at home

[@ZiangsFoodWorkshop]

Thanks you! Hope we can continue to help you cook your way through a Chinese menu :)

[@james989]

Would be cool to see you do a comparison between like takeaway chow mein or something vs 'the best' version of them that you would make yourself. I am levelling up my chinese cooking and would love to see how to make something absolutely perfect.

[@ZiangsFoodWorkshop]

That's a great idea! And so glad we've been able to help :)

[@amandahugandkiss8011]

Received my delivery today... I can't wait to try these bad boys later. Cheers guys!

[@ZiangsFoodWorkshop]

Hope you enjoy it!

[@PVflying]

Excellent video again, thanks. All these simple fundamentals are so important. I'm going to Manchester's China Town in May so will be trying to pick up some genuine Lucky Boat noodles!

[@ZiangsFoodWorkshop]

Awesome:) and thanks for always commenting 😊😊😊

[@BaronVonGreenback1882]

You can get a 9k box on Amazon, about £26.00

[@chriswarby1001]

Cooking my wife chicken chow mein and egg fried rice tonight with all your tutorials you guys are fabulous 😘

[@ZiangsFoodWorkshop]

I heard it turned out well ;)

[@chriswarby1001]

@@ZiangsFoodWorkshop it was amazing thank you 😃

[@WareBare]

You 2 are great I could watch you all day, you need a tv show

[@ZiangsFoodWorkshop]

Lol that would be awesome, just waiting for a big wig to notice us lol

[@insomniagamer4638]

Thanks for the tips, and perfect timing too as my noodles and other bits turned up today in the post! Thanks guys! Also what’s the best way to prepare the potato starch? Thanks 😁👍

[@ZiangsFoodWorkshop]

Use 3:4 ratio of potato to cold water :)

[@insomniagamer4638]

Thanks! It’s chow mien tonight but I’ll need the potato starch for when I do the green curry and fried rice. Thanks also for the tip of putting garlic and ginger in the fried rice, takes it to another level. 👌

[@metzie]

Thanks for making this video! I'nm currently having a Ziang video binge! Is the process the same for the vermicelli noodles?

[@ZiangsFoodWorkshop]

Yes it is but 1/3 of the time

[@simonr6643]

Your mam is funny. Hello, bless her. Thanks for posting this video as I bought some from your shop

[@ZiangsFoodWorkshop]

❤️❤️❤️ mum is awesome :)

[@nickhenderson6246]

Thank you for the egg noodles best I have every cooked great Service

[@ZiangsFoodWorkshop]

There awesome right!

[@qewtypants]

Just discovered your channel and I think it's fabulous! Warm wishes from Western Australia :)

[@ZiangsFoodWorkshop]

thank you! and hello from the land of Pom's haha :)

[@medwaystudios]

Thanks for the vid, look forward to getting my order of noodles to see the difference.

[@ZiangsFoodWorkshop]

No worries:) and we hope you get them quickly after we get a chance to dispatch:)

[@medwaystudios]

@@ZiangsFoodWorkshop Thanks. shipped Monday according to the email so hopefully not much longer :)

[@ZiangsFoodWorkshop]

@@medwaystudios you should get them very soon 😊😊😊

[@medwaystudios]

@@ZiangsFoodWorkshop Arrived today. That's a lot of noodles, guess I know what I'm eating this weekend :)

[@SheetzChills]

Love you guys !!!..... So good to see mum and son together !!!...... You are great together !!!!.... Could you do a video on steamed garlic prawns and lamb in ginger and onion.

[@ZiangsFoodWorkshop]

thanks:) and we will put them on the list of thing to film :)

[@zeltparker]

Well I'm hungry now bro. Great stuff!

[@ZiangsFoodWorkshop]

🤣🤣🤣🤣 awesome bro

[@skyvalleydeckard8737]

Love this, and the channel. Could you do a video on how long you should boil chicken when prepping it for frying in the wok, and if it should be a rolling boil or just a simmer? Thanks in advance

[@ZiangsFoodWorkshop]

Yes we will :)

[@rajajesson]

Wonderful 👍🏼

[@ZiangsFoodWorkshop]

Thanks 😊

[@craigsayer8710]

Welcome back hope everything is all ok now and well cool vid again

[@ZiangsFoodWorkshop]

thank i filmed this before the op, still not got full use of my hand lol

[@hankstains603]

Hey guys, great advice, bought a box from the chinese supermaket, it is a 9kg big cardboard box and they are all loose blocks inside. Can you tell me the best way to store them, am fairly sure if i left them in the box they would get attacked by mice or insects etc.

[@cricketboypoopants]

Thanks for the vids guys love your style of cooking,quick question how do u store these noodles and how long to last for Much love Poopants

[@ZiangsFoodWorkshop]

Love your name 😊😊 and thanks!

[@chrisbrownrigg1]

I think you should bring a book out.

[@ZiangsFoodWorkshop]

If we could get it published we would :)

[@IzzyM999]

Write it, take it to a publisher and if they refuse to publish it, crowdfund it.

[@ZiangsFoodWorkshop]

@@IzzyM999 that's what we are doing :)

[@baldwelder8775]

@@ZiangsFoodWorkshop A signed, first issue hardback for me please ;D

[@ZiangsFoodWorkshop]

@@baldwelder8775 I'm 1/5 of the way through writing it, I didn't realise how much there is to write down as it comes second nature to us

[@yensabi]

Do you prefer to use dried noodles rather than fresh noodle and what difference does it make to the taste.....👍

[@ZiangsFoodWorkshop]

Huge difference, were teaching takeaway food not the best, they use friends it can be stored in bulk, in our own cooking we always use fresh

[@charleebrown6406]

Good tip on rinsing them.

[@terencebutton7443]

Thank you.

[@nickhgv7493]

Hi, hope you're all well. Just a quick one. What's the difference between Lucky Boat no 1 and no 2 noodles. And what do you think the best ones are. I believe the no 1s are more salty so no need to add as much salt when adding the much needed msg. I'll be trying your chicken fried rice tomorrow and cant wait

[@ZiangsFoodWorkshop]

1s are thicker and 2 are thin

[@raydanschofield3542]

how long will these last for and were do you recommended storing them, i got the no 2 no wonder why my plain noodle did not taste the same

[@ZiangsFoodWorkshop]

Just like pasta, there the same thing, will last ages in a dry cool area

[@DigitalicaEG]

Starts @2:45

[@ZiangsFoodWorkshop]

🥔

[@michaeldavid2054]

My old takeaway in london used two diffrent types of noodles one was a lot thinner they used it in soups dishes these same noodles ive seen it used in chowmein dishes across the uk The other was thicker and used in chowmein dishes these are the ones i wanna buy Could you tell me if the ones i am after are luckyboat noodles number 1 or 2 i want to buy the thicker ones As i have tried in the past frying thinner noodles any i always burn them and stick to wok I prefer yo use medium noodles gor frying ive never burnt them

[@ZiangsFoodWorkshop]

1 area thicker and the 2 are really think :)

[@salimmiah9035]

Thanks mate 😊

[@ZiangsFoodWorkshop]

No thank you for watching! :)

[@carljones7992]

28 minutes up and 29 likes! Been looking forward to your next vid to land and here it is. I made roast dinner yesterday specifically with intentions to make your leftover singapore fried rice any time now. I have a recipe for salt and pepper seasoning but would love to see your version as the one i have im not sure if salt/5 spice/msg ratio is as good as it could be and i love salt and pepper wings

[@ZiangsFoodWorkshop]

its on the list :) and thanks means so much to hear comments like this :)

[@carljones7992]

Update: Leftover singapore fried rice was banging i used leftover broccoli, kale, chicken, and carrots.

[@chrisbeard78]

hiya, which lucky boat noodles do you use in beef chow mein is it no1 or no2 luckyboat noodles ?

[@jimwhite1964]

chris beard number 1.

[@ZiangsFoodWorkshop]

always numbers 1's :)

[@jp-um2fr]

Odd place KZbin. I'm 70 odd and male, I have always liked cooking. I have tried Chinese food in the past and not really enjoyed it. However we found a small family run takeaway very near where we live. The difference was astonishing. We do get a bit naughty with the amount we get, we have been finding our favourites. £70 for 2 people is a bit high (birthday) - but fun. My daughter bought us a wok. Not a traditional one as we don't have an open nuclear furnace but a rather nice big heavy non stick one with a small flat bottom. I have attempted a simple Chicken Chow Mein and it was rather nice. All I wanted was to find a channel that went back to the preparation of the food prior to the wok. Yours was the only channel after half an hour searching that told me how to cook plain noodles. If you are cooking for just 2 people the items you get in the shops are too large. The only answer is a few days of Chinese food - hard life init. Beef Chow Mein - Pork Chow Mein - Shrimp Chow Mein - ? Chow Mein. Time to look at your videos I think. We will of course continue to use the takeaway, I could never produce say 8 different dishes in one go. Apart from that they a lovely people.

[@ZiangsFoodWorkshop]

Thats the same as me and my fiancee, if we ever get takeaway we always order way more than we need and yes we order out because not cooking is amazing when you cook all day long. It good to support all local businesses especially if there good people :)

[@ranat22]

Hello,great video's and very informative 👍 Could you tell me how to season a new non-stick wok. Keep up the good work.

[@ZiangsFoodWorkshop]

Yes we kind of need to show it in a video as there's things you need to watch for, if I were to write it out, if be here tryoking for 20 mins lol

[@ranat22]

Cheers for the reply 👍

[@ZiangsFoodWorkshop]

@@ranat22 no worries:)

[@BetsBestBits]

Hi. If I was making Lo Mein, should I adjust the timing?

[@ZiangsFoodWorkshop]

No same time :)

[@ChrisBiggs51]

Hi there. Just discovered your channel & loving your videos. On this one, once the noodles are cooled & drained, how long can they be kept before using & how would you store them please ? Thanks.

[@ZiangsFoodWorkshop]

48 hours in the fridge if you cover them, if you don;t they will dry out

[@ChrisBiggs51]

@@ZiangsFoodWorkshop Thank you so much.

[@grantsharp9314]

How long can I leave the noodles after boiling and draining before I have to fry? Trying to prepare in advance. Awesome channel btw ❤

[@ZiangsFoodWorkshop]

If you refridgate them 48 hours :)

[@grantsharp9314]

@@ZiangsFoodWorkshop cheers mate appreciated 👍

[@conniedelacruzgalas1375]

Mom and son very lovely

[@martineleven8179]

I couldn't get lucky boat but got, HONG BRAND SAI YUN (fine noodles for chow mein) and HONG BRAND LOO CHOO (broad noodles) both wheat noodles. Whats your thoughts on them, in the shop they told me they're very good.

[@ZiangsFoodWorkshop]

We've never heard of them, will have to buy some to try out

[@ghostchilli8022]

Would you do 1 litre per pack? Or reduce it for, let's say four packs, to under 4 litre, so to maybe 3.5 litre of water?

[@ZiangsFoodWorkshop]

Yeah, that's exactly what we do, reduce the amount if water a little every time

[@ghostchilli8022]

@@ZiangsFoodWorkshop thanks that great to know 😁😁👍👍

[@Thye]

3:54 "cracking" jokes without knowing.. I'm an Egg-pert. ♥️

[@ZiangsFoodWorkshop]

Hahha epic pun, love a good pun

[@Nula52]

Amazing, cheers guys, any idea what the next video is going to be?

[@ZiangsFoodWorkshop]

the next video is chicken balls :)

[@Nula52]

@@ZiangsFoodWorkshop Amazingg, looking forward to it!

[@david19041981]

Great channel, just started cooking your recipes and took the chow main to a fireworks party on the weekend and everyone who had some said you bought this from a Chineese 😂 Could you do some “the best way videos” of the Take away videos so we can see the difference or maybe on a separate channel?

[@ZiangsFoodWorkshop]

Haha that's amazing!!! And yeah we are going to do the best way videos later when we get more subscribers:)

[@callumdunstan7]

How long does delivery take from your store roughly please?

[@ZiangsFoodWorkshop]

Depends at the moment I can't dispatch, until the 24th Jan, but once dispatched normally 48 hours, however we use hermes and they take forever sometimes, we are trying to.fimd another company that can collect but because we're so rural it's a bit of a task.

[@thickbrianq]

Ha, I gave you 21 stars, that's the number of poles we Crow use to set up our tipis! Yes we still use them for Ceremony & Doctoring & camping!

[@ZiangsFoodWorkshop]

Is Crow a tribe? And how many of you are left?

[@thickbrianq]

@@ZiangsFoodWorkshop , The second smallpox epidemic left around 900 of us in the late 1800's, we are now up to almost 16,000 and roughly %87 of us learn american english in grade shool, Apsaalooke or Crow is our 1st language & we fought for the legal right to speak it in public & off reservation. Our Spiritual ways were illegal until 1978, when the native american religious freedom act was passed, we became citizens of america in 1926. A lot of people don't realize how both ancient & modern our history is. We dream our world into becoming. I digress, sorry.

[@kevinpawsey39]

I myself just love noodles but please tell can you use fresh straight from the pack straight to the wok without boiling them first ...

[@ZiangsFoodWorkshop]

you can but thats not what takeaways use, if you're trying to get the takeaway taste then you mist do it this way, lucky boat are the only good brand, no tesco own, blue dragon etc, they all have an odd cardboard flavor. But if you have fresh noodles then yes of course, its all up to how you want to cook, thats the awesome thing about cooking :)

[@kevinpawsey39]

@@ZiangsFoodWorkshop thank you for that one other thing just where do i get MSG from plus you here so much about MSG being bad for you is this true thank you

[@ZiangsFoodWorkshop]

no its not true ill put some links in, you can get it in any Chinese supermarket or on our webstore, link is in the description :)

[@ZiangsFoodWorkshop]

www.skepticalraptor.com/skepticalraptorblog.php/msg-myth-versus-science/

[@ZiangsFoodWorkshop]

www.bbc.com/future/story/20151106-is-msg-as-bad-as-its-made-out-to-be

[@allotmentsianthechef3470]

Yip thats the one i use lucky boat so so nice please try them nice one mate keep up the good work ian the chef from glasgow

[@ZiangsFoodWorkshop]

Lucky boat are so much better than anything else out there

[@johnsonrob]

I love that cut - "... I need a wee. Anyway..." >

[@ZiangsFoodWorkshop]

🤣🤣🤣🤣 I'm an idiot lol

[@johnsonrob]

The cut was brilliant!!

[@colinmckinlay5479]

Hi guys another great video what did you do to your hand Chin ?

[@ZiangsFoodWorkshop]

I grew a golf ball sized tumor on it lol

[@colinmckinlay5479]

Oft thats not too good hope it is better now

[@reginalddean9678]

Which do you use the most No1 or No2 noodles

[@ZiangsFoodWorkshop]

No2

[@yiyodder]

Hi guy's , i'm going to buy a new wok soon as the one i have is rubbish, what sort of metal is the best ?

[@ZiangsFoodWorkshop]

any wok with a thick base to hold the heat :)

[@meadowcakes1426]

I bought a Jamie Oliver Hard Anodised Tefal Wok. Didn't get it for the celeb nonsense. It's heavy, built like a tank. Non stick is very very good, food slides around like on ice. I use silicone spatulas and it still looks like new. Will rinse clean under a hot tap. They are not cheap but you'll never need to get another Wok

[@yiyodder]

@@meadowcakes1426 Cheers . Just had a look did you buy the £64 one with stainless steel handle ?

[@xxxkinelkinel5630]

I just bougyt luckboat no 1 noodles But i cant cook them propely When doing chowmein they always stick together Any advice what im doing wrong In the past using cheap noodle i could cook them perfectly but they didnt tase good These taste greate but always mushy I just not sure what im doing incorrectly Thanks in advanced as you always give great help

[@ZiangsFoodWorkshop]

www.chinandchoo.com/faq

[@ZiangsFoodWorkshop]

the reason are listed in the link :)

[@xxxkinelkinel5630]

Thank you

[@ianmiller865]

many thanks as i was doing it wrong with lucky boat noodles.

[@ZiangsFoodWorkshop]

No worries :)

[@chelsee6453]

How long do you boil and let lucky boat 2 noodles sit in water ?

[@ZiangsFoodWorkshop]

Boil to 1:30 drain and rinse in cold water instantly

[@Chalize]

I just bought the Lucky Boat No.1 Noodle 9kg. There are so many noodles in there. How do you store them? I mean, do I leave it in the box and use it when I need it ? or I should wrap the noodle in something plastic to preserve it?

[@ZiangsFoodWorkshop]

Leave them in the box is best, just make sure to tap it up :)

[@Chalize]

@@ZiangsFoodWorkshop Ah ok. Btw, I tried your Chow Mein recipe today. It tastes just like the takeaway. Thank you very much.

[@ZiangsFoodWorkshop]

Awesome :)

[@rcr76]

Got some msg cause o you guys .amazing 👍🏻👍🏻👍🏻👍🏻

[@ZiangsFoodWorkshop]

Lol it makes all the difference right!

[@daveallen5161]

Would love to see a spare rib bbq sauce recipe 😍😍😍

[@ZiangsFoodWorkshop]

That's on the list of things to do very soon :)

[@curtiskelleher2801]

How healthy is it to eat the chicken chow mein recipe on a daily basis? I've been told lucky boat noodles is high in salt.

[@ZiangsFoodWorkshop]

I would advice agaisnt eating any sort of takeaway everyday. Its fast food.

[@juliemerrell1694]

I butchered some thin egg noodles this morning and they were super sticky and gross. I will try making it again with your tips. :)

[@ZiangsFoodWorkshop]

Thin noodles only need 1 to 2 minutes in hot water, over cook them and they go sticky

[@markravey3240]

I was in Chinese cash and carry last week I was struggling with what sauces to buy theres a wide range maybe you could do a video on that?

[@ZiangsFoodWorkshop]

What do you mean? As each sauce would require a video on each sauce lol

[@markravey3240]

The jars you buy when doing recipes I bought jimmys sate sauce things like that, some of them are in Chinese so I was struggling to get the correct ones.

[@ZiangsFoodWorkshop]

Yeah like Jimmy is used on for satay and we've done a video o that, there are so many different sauces that it would be next to impossible, but I will try to think of something to help out

[@ZiangsFoodWorkshop]

@@markravey3240 Do you mean translate the labels?

[@markravey3240]

I was struggling with the jars as they was in Chinese ha Like the jars or spices you have in your kitchen to make all your food.

[@paullascelles6113]

Cannot find the link to your website

[@ZiangsFoodWorkshop]

It's www.ziangsworkshop.com

[@bigboyphil100]

Maybe a silly question. With the Lucky Boat noodles; generally speaking is it 1 ball of noodles per person?

[@ZiangsFoodWorkshop]

Yes 👍

[@lebagel]

When I cook these, they don't get that brown searing like they do in takeaways, they start to dry up first. What gives?

[@ZiangsFoodWorkshop]

Great question, wit out seeing it im guessing your not letting the noodle sit in place long enough, but like i said woth out seeing its just a guess

[@LulaJake]

I'm guessing your heat souce isn't strong enough. A Chinese takeaway's wok burners are something like the equiv of 11kw. your best bet is an induction hob, a (£50)portable 3kw induction hob does fine for me, I can achieve a char. Also you need a well seasoned wok to give your food that essence of the wok flavour. hope that helps.

[@HeavenlyBlueSkyward]

How do you prep ‘Chow Meen’ noodles . The thick yellow noodles.

[@ZiangsFoodWorkshop]

These are the thock ones