Lo Mein à la Sauce Sriracha (RAPIDE ET FACILE) - HOP DANS LE WOK

Hello and welcome to Off The Hook. Today we have an easy recipe for the weekdays. We're making the lo mein with sriracha sauce. It's a pork version. I announced it recently, I'm pregnant with my 3rd child and I needed to create a recipe that was pretty easy to make and because of my nausea of pregnancy, all my aversions, I had to have not too many ingredients, no garlic, no green onions. I wasn't even able to be in the kitchen. So it's really a recipe that's very simplified but that's still super tasty, very complete, there's meat, vegetables, noodles and it makes really good lunches for the days after. So we're going to start right away by looking at the list of ingredients and if you want the written and printable version, it's going to be on our blog at christinapasdevin.com and if you like our videos, don't forget to leave a little thumbs up and a comment below. It's a version with minced pork that we make just because it's so much the easiest meat to prepare. We take it out of the freezer, there's no preparation really. And at the request of Koutam, we did something that was very robust in meat. We take a pound of minced pork, but if you like to have a slightly higher noodle ratio, there's no problem in reducing the pork by half. So take half a pound. In this case, you would just as well reduce the marinade ingredients by two. But hey, we're going to be chunky today. To our pork, we're going to add 3 tablespoons of canola oil, 3 tablespoons of light soy sauce, 2 tablespoons of brown sugar. I use brown sugar, but it could be darker brown sugar too, it doesn't matter for this recipe. 1 tablespoon of sriracha sauce. And I'm going to show you the bottle I use. Of course, you could go with any brand, but each brand has its own flavor. I prefer this one. Then we finish with 1.5 teaspoons of cornstarch. We're going to mix that well, and then we keep it in the fridge for at least 10 minutes, the time to prepare the other things. For the sauce, it's super simple. We have 1 quarter cup of sriracha sauce. And no, it's not too much, it won't be too spicy, you'll see. To that, we're going to add 3 tablespoons of light soy sauce. And after that, we're going to add 2 tablespoons of ABC sweet soy sauce. If you don't have that one, you could use molasses instead. Just reduce the amount a little bit, maybe put 4 teaspoons of tea instead. We mix that well, and we keep that aside. We just have to prepare our noodles and vegetables before moving on to the wok cooking. For the noodles, we use Shanghai-style small noodles. They just changed the packaging at the grocery store, they're a little easier to recognize. Now there's really a little S next to it, you can easily see that it's those. And you'll also notice that they've reduced the quantities. Before, it was 600g packages, now it's 500g. So if we had other recipes that asked for 600g with the same noodles in the past, well now it's 500g. We're going to cook them according to the instructions on the packaging. We're going to detach them a little bit before, just to make sure they're not too compressed in the bag. We don't want them to cook while making moths. We put that in boiling water. In my case, after 2 minutes, I start testing the texture of the noodles. But I cooked them for a total of about 3 minutes. We want it to be an al dente texture. Once they're ready, we're going to rinse them in cold water. We're going to rinse them really, really well until they're completely cold. We drain them one last time and we keep that aside. After that, we're going to cut a red pepper, about 180g. We cut it in julienne, quite simply. After that, we have 20 to 25 mangetout fish. We just need to remove the little piece with the thread. I put a little more because it's Jack's trip at the moment. He eats a lot, a lot of mangetout fish. I wanted there to be some left for me in the recipe. And after that, we're going to put about 200g of Chinese spinach. I use those because they're the ones we use in most of our recipes that require spinach. If it's regular spinach from a normal grocery store, you can take that too. You just have to clean them well and we're going to cut them into pieces a little easier to handle in the wok. Chinese spinach is really long, so we don't have a choice but to cut them. And speaking of that, it's the small selection of vegetables that I chose because that's what tempted me at the time. But it could be a recipe that's a little empty fridge with the vegetables you want. It's just at the time of cooking that it can change a little bit. You're going to have to go a little more instinctively if you take, for example, carrots and that it needs a longer cooking time. Once all this is ready, we can move on to the wok. We're going to heat our wok over medium high heat, 300 degrees Fahrenheit. We're going to put a little bit of oil in it and we're going to cook our meat. We're going to grate it all along the way. And to cook it completely, it should take 5 to 6 minutes. We're going to cook until the little juice is evaporated. And once it's ready, we're going to be able to remove it in a bowl. We're going to put a little bit of oil back in the wok and we're going to add the red peppers. And the peppers eat everything. We're going to cook that for a minute, if you want crunchy vegetables. Or two minutes, if you want it to be a little softer. Then we add the spinach. We cook for only 30 seconds, no more. After that, we add the noodles and the sauce. We're going to mix it all up until the sauce has been absorbed by the noodles. Normally, it should take 2 to 3 minutes. It will allow you to warm up the noodles well at the same time, since we had cooled them down with cold water. We can now put the pork back in. We roast it all a little bit to spread it evenly. And after that, it's ready. We turn off the heat and we can serve. And to serve, we can add a little more shirata sauce to taste. And a little bit of fried onion. It adds a nice little flavor. So as you can see, it's super quick to make. Even if it's a lo mein, it's really very different from our other chicken lo mein recipe that we released in the past. There are not a ton of ingredients, but the complexity of the flavor is there. And I really like the little spicy side. I had my doubts when Christina suggested this recipe. For me, it sounded too simple. But I was pleasantly surprised. The complexity of the flavor is there, despite the few ingredients. Perfect recipe for quick, economical, and very tasty weekends. Excellent! So that's it for the video. And if you have any questions for us, the best place to ask them is on our Facebook group Cuisine Asiatique fait maison up in the wok. And for people who would like to contribute to the channel, it's possible with our Patreon page. And by becoming a contributor, you also get access to some bonuses. Don't forget to subscribe to our YouTube channel and we'll see you next time. Bye bye! 3 tablespoons of light soy sauce. Paint with it. Go get some water, okay? I hope they won't talk while I empty it. For those who wanted bloopers with the kids, I'm not sure we're going to do any today. For a while now, they've been painting right in front of me at the table and they're really bearded. I'm not sure I'm going to film them right now. Amy, the next video, we're going to be together, right? No. No? Okay, well, that's true.