🤤 Dad's CRISPY Hong Kong Style Noodles

What's up, everyone? Today, we're making Hong Kong-style Chicken Shrimp Noodle My name is Randy, and we are the Laos. We're on a mission to celebrate and pass down Our Chinese heritage, one meal at a time. After 50 amazing years as a Chinese chef, My dad's finally retired, and he's here to teach you All of his secrets to make the perfect Hong Kong-style noodles, A dish he's made thousands of times. Hello, everyone! Today, I'm going to show you how to make Hong Kong-style Chicken Shrimp Noodle In many restaurants, they call it Two-Sided Chicken Noodle But in Cantonese restaurants, They usually call it Hong Kong-style fried noodles. If you've never had this dish, It's basically like a noodle pancake That's extremely crispy on the outside And tender on the inside, Coated in a delicious, savory gravy Along with a variety of tasty vegetables and meats. Even though this dish is commonly known as Hong Kong-style noodles, or Hong Kong chow mein, The name is a little misleading, As it's not originally from Hong Kong, Nor is it stir-fried, Which is what the word chow would suggest. As my dad alluded to, the original name is Leung Min Wong, Which means yellow or golden on both sides. It originated in the Suzhou-Shanghai areas, And was brought down to Hong Kong in the 1950s With the wave of Shanghainese immigrants. From there, the dish quickly caught fire As Hong Kong chefs adapted the unique technique Of letting the noodles slowly form A crispy layer on each side. Nowadays, Leung Min Wong, or Hong Kong-style noodles, Are enjoyed all around the world. Today, we'll be using 12 oz noodles. These noodles are raw and cooked. Now, I'll show you how to use raw noodles. It's very easy to cook noodles. You just need to follow the instructions in the package. Just follow the instructions. The noodles are already cooked. Today, I'll be using raw noodles. We'll need to steam the noodles first, Before we use them to cook. This way, the noodles will have a better texture. Now, we'll steam the noodles first. Add boiling water to speed up the steaming process. Now, we'll add the noodles to the pot. We'll steam the noodles for about 10 minutes. It'll be crispy in no time. For this dish, we'll be using about 12 oz of Chinese egg noodles, Of which there are many, many different types, Varieties, and brands that offer them. For simplicity's sake, Here are 3 of the most common Chinese egg noodles. We'll want to use chow mein, Also known as Hong Kong-style pan-fried noodles. Chow mein is the ideal type of noodle For the traditional flavor and texture profile we're going for. They're thinner than lo mein, And have less egg content than wonton mien. Today, we'll be using 6 oz of shrimp. You can add more if you like. Today, I'll be using chicken breast, White mushroom, A little carrot, A little green onion, And about 8 oz of Chinese cabbage. We have all of these ingredients listed on our blog at madewithlau.com, Along with step-by-step instructions and video clips To guide you as you make the recipe at home. I'll start by cutting the chicken into 1 lb pieces. I'll just use a little bit, not too much. Of course, you'll want to eat all of it, so I'll add all of it. But it's too much, so I'll add all of it. For the chicken, we'll cut it into slices. Slice it into slices. See? How do you cut it into slices? You use the yellow part of the chicken breast. This is the yellow part of the chicken breast, right? This is how the yellow part of the chicken breast looks like. We'll cut it like this, right? Watch. See? We'll add a little bit of cornstarch to make the chicken smoother. 1 tsp. A little bit is enough, not too much. 1 tsp water. See? We'll mix the cornstarch well. Stir the cornstarch slurry and chicken for about 30 seconds Until the chicken is evenly coated. I also wanted to make a special shoutout to Thank all of our wonderful Patreon supporters For helping bring this video to life. If you enjoy our videos and are interested in supporting us directly, Head on over to patreon.com slash madewithlau to learn more. We're done cutting the chicken. We don't need to cut the shrimp anymore. Because the shrimp has already been minced. We don't need to do anything else. This is Chinese cabbage. How do we cut it? If it's a large piece, we'll cut it into 4 pieces. Watch closely. Cut it in the middle like this. If it's a smaller piece, we'll cut it into 2 pieces. Cut it into 2 pieces. If it's a large piece, we'll cut it into 4 pieces. We'll also cut the carrots into small pieces. We'll also cut the ginger into small pieces. We'll cut the ginger into small pieces. We'll also cut the spring onions into small pieces. That's enough. These are white mushrooms. We'll throw them away. We'll cut them into 2 pieces. If you don't eat meat, you don't need to add meat. You can add mushrooms, vegetables, or anything else. If you don't eat meat, you only need these ingredients. Now that we've cut everything, we can start making the noodles. Look at the noodles. They're all cooked. We'll take them out of the pot. We'll take the steaming rack out. We'll pour the noodles back into the pot. Why are we adding the noodles now? If you let the noodles soak in hot water, The noodles won't be as hard. The texture will be better. It won't be as hard. Okay, just mix it well. Okay. Once the noodles are done, We'll drain them into a colander And start fluffing and separating the noodles with chopsticks. Once the noodles are dry, we can fry them. Is it important to loosen the noodles? If you loosen the noodles, the noodles won't stick to each other. If the noodles are dry, the noodles won't stick to each other. Next, we'll heat our wok on a high heat for about 2-3 minutes. If you're using a non-stick pan like this one, Use medium-high heat to help protect the non-stick coating. Then, we'll add 1 tbsp of corn oil. Swirl it around the pan and let the oil heat up Until it's shimmering or forming ripples across the surface. Okay, I'll add the noodles now. For the noodles, we want each side to become a crispy golden brown. We'll cook each side for about 6-8 minutes, Occasionally turning the noodles, But not stirring or breaking into the layers. But you don't have to stir it quickly. You don't have to stir it. We'll fry the noodles until they're golden brown. We'll fry them slowly. Why do we have to stir the noodles? Because the heat from the stove isn't the same everywhere, right? It's usually hotter in the back. Oh, I see. Even if we're in a restaurant, the stove is hotter in the back. In my house, the stove is hotter in the back. We have to fry the noodles until they're golden brown. That's why some restaurants call it 2 sides golden brown. Why is that? Because we have to fry the noodles until they're golden brown on both sides. That's why it's called 2 sides golden brown. But in Cantonese restaurants, it's usually called Hong Kong style fried noodles. You can use any ingredients to make this fried noodles. You can use beef, chicken, or shrimp. If you don't eat meat, you can use mushrooms, vegetables, or broccoli. In my house, we don't use a lot of oil. We don't fry the noodles for a long time. In restaurants, we use a lot of oil to fry the noodles. But in my house, we fry the noodles slowly. We don't want to use a lot of oil, understand? Okay, how do you know it's golden brown? I can see it. Is it golden brown? See? See? It's golden brown. If I flip it over, See? Hmm? It's golden brown. See? It's golden brown. If it's 2 sides golden brown, it's 2 sides golden brown. Hong Kong style fried noodles are like this. We'll fry the other side as well. We'll add a little more oil. Why did you add more oil? We need to fry the noodles until they're fragrant. We added 1 tablespoon of oil earlier. Now, we'll add 1 tablespoon of oil. How long do you need to fry the noodles? We'll fry the noodles for at least 10 minutes on one side. In restaurants, we don't fry the noodles for a long time. In restaurants, we use a lot of oil. In my house, we don't use a lot of oil. So, we fry the noodles for a longer time. See? It's done. Okay, it's done. Let's stir-fry the chicken first. We'll cook the chicken for about 1 minute Before adding the other ingredients. Add the green onions and ginger. Let the ginger and green onions cook for about 45-60 seconds Before adding the shrimp. Why are the green onions and ginger so big today? This is how we cook this dish. For stir-fried dishes, we need to cut the green onions like this. Now, we'll add the shrimp. We'll let the shrimp cook for about a minute Until it starts turning orange. For this step, the chicken and shrimp don't need to be fully cooked Because we'll still be cooking everything more later. Okay, now we'll add the shrimp. Okay, there's still some oil left. We don't need to add any more oil. Now, we'll add the vegetables and mushrooms. For this dish, we'll use a very thick sauce to cover the noodles. I'll add about 12 oz of water. Okay, once the vegetables are cooked, We'll add the rest of the sauce. That's it. Cover the pan and let the vegetables cook for about 4 minutes. Let's go! Okay, now we'll add the shrimp and chicken. This way, the shrimp and chicken won't be overcooked. Now, we'll add the seasoning. We'll add 1.5 tsp of salt. We'll add a bit of sugar. 1.5 tsp of sugar. 1 tsp of chicken powder. Of course, you can skip the chicken powder. I want to add it to enhance the umami flavor of the sauce. 1 tbsp of oyster sauce. Now, we've added everything. Do you want to try it? Mmm, it's good! Okay! Now, we'll add the cornstarch. For the sauce, we'll add 1.5 tbsp. For the water, we'll add 1 tbsp. Mix it well. We'll mix the cornstarch well first. Okay, mix it well. We'll slowly stir the sauce. If we add it all at once, it'll be too thick. It won't mix well. Now, we're not done with the cornstarch yet. We'll add more cornstarch. We'll add 1.5 tbsp of cornstarch. Because the sauce has a lot of cornstarch. For this dish, we need to use a bigger spoon. That way, it'll be more delicious. 1 tsp of sesame oil. Okay, we're done! Now, we'll place the dish on top. Let's place the dish on top. Mmm, it's falling down! Okay! This is Hong Kong-style fried chicken and shrimp noodles. Hong Doy, say yeah! Hey Jimmy, look at me! Oh yeah, that's it! Yeah! Cheers! Thank you for the food! Mmm, yummy! Oh, I'm so happy! Does it taste good? You need a crunch? Mm-hmm! On a scale of 1 to 10, how much do you like them? 10! Okay, so 4 people asked, What's the best type of noodles you use? If you're making fried noodles, use this type of noodles. Some are cooked, some are raw. If it's cooked, you don't need to steam it. If it's raw, you need to steam it before you fry it. Is fresh noodles best for this dish? Or can you use dried noodles and rehydrate them? You can use dried noodles too. After you've cooked the noodles, Don't let the water cook for too long. Once the noodles are separated, you can take them out. Don't cook them for too long. Peter from Patreon asked, If you buy fresh noodles, Can you freeze them and use them later? Yes! Definitely! Oh yeah, you do! You have a lot of those! I always buy fresh noodles. We always do this. Because when you have the fresh bag, It's kind of big. Before you freeze it, Do you want to pull it apart, Make it into like 4 bundles? Yeah! If you separate the noodles, You don't need to take them out all at once. So for us, Daddy always stuff it in the small bag. Is it yummy? Oh! So a lot of people ask About crispiness. How do you get the most crispy noodles? This is our most popular question. More oil! And the best part is, The more oil you use, The crispier the noodles will be. Don't wait for too long. A lot of questions about Is there a way to use less oil? We don't use a lot of oil when we cook at home. If you cook at a restaurant, There's a lot of oil. You need a lot of oil to make the noodles crispy. How do you make the noodles not stick to the wok? If you steam the noodles, They'll never stick to the wok. If you cook the noodles, They'll stick to the wok. If you don't cook the noodles, They'll stick to the wok. You don't have to worry about that. Judy from Patreon, She's also a Toyson. She asked, What kind of oil do you use? Corn oil, Peanut oil, Corn oil, You can use vegetable oil, But don't use olive oil. You should generally avoid olive oil For anything that involves higher heat. This is because olive oil has what's called A lower smoke point, which is the temperature At which the oil stops shimmering or rippling And starts smoking or burning. Smoking oil isn't always a problem And sometimes it's even desired For getting that perfect wok hay in your stir fry. But it's a sign that the oil is breaking down Which can release burnt or bitter flavors Or even harmful free radicals. Here's a chart that highlights the smoke points Of a few of the most common cooking oils. There are a few other factors that go into selecting oils Like whether they're neutral or flavored Or refined or unrefined. Most cooking oil is created by extracting And caressing seeds and nuts. And oils that are unrefined, raw, or virgin Are usually bottled almost immediately. They generally have more nutrients But a lower smoke point And shorter shelf life. Refined oils go through more processing For a higher smoke point, longer shelf life, And a more neutral flavor. It's not totally true that you should avoid olive oil Since you can buy either refined or unrefined varieties. But for simplicity's sake, for frying You generally want to use neutral, refined oils Like vegetable oil, refined olive oil, or corn oil. Tim from H&S What if you're using seafood? Sure! Let's do it the same way. I've said this before When I'm making bbq, I'll cut the squid And cut it into small pieces. When I'm making bbq, I'll cut the squid And cut it into small pieces. Watch that video! I was going to ask So this sauce is a little bit more of a white look Is there a brown version of this? I feel like I've seen a brown one before. That's right. My sauce isn't that dark. If it's white meat, or chicken breast If you add a dark color to it, it won't look as good. Each ingredient has a different color. For beef and chicken thigh I'll add black sauce. So you're just adding dark sauce? Yes! So that I don't have that dark color. For shrimp andStill raw beef So that I don't have that dark color. Everything has to blend well together. · What do you consider to be the best choice? Your color, Looks doesn't matter, For your eye appearance, And yourself, That's the best helping hand. It looks different when you eat it It looks good when you eat it It doesn't look good when you eat it So, Daddy, you don't add any soy sauce? Yeah No light soy sauce? No dark soy sauce? That's why it doesn't look dark But if you want a darker color, just add dark soy sauce Okay It's good to add dark soy sauce Wow Grandpa has time to cook for you He says it's time to go to sleep It's time for bed Hello, dear friends, dear audience Thank you again for watching You like, you share, you support And we'll see you next time Bye See you next time He's out of here Bye Say goodnight Bye I love Hong Kong