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Cantonese Soy Sauce Chow Mein (Easy Pan-Fried Noodles) | Kenji's Cooking Show
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Cantonese Soy Sauce Chow Mein (Easy Pan-Fried Noodles) | Kenji’s Cooking Show



Donate to No Kid Hungry here: https://p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopez

Get my books (including The Food Lab and my new book, The Wok from which this recipe was taken) here: https://www.kenjilopezalt.com

Here’s a great soy sauce chow mein recipe from Woks of Life: https://thewoksoflife.com/cantonese-soy-sauce-pan-fried-noodles/

32 Comments

  1. Lynne Young-Beggs

    I am so sorry about Shabu. I recently lost one my pet cats. Her name was Bella & it just hurts so much. We could all learn many lessons from our precious animals. Thank you for sharing & again I’m so sorry!

  2. Lynne Young-Beggs

    Although we will probably never meet, you’re like family. You bring much joy into our lives & it hurts greatly to know of your pain. Bless Shabu & all of your family!

  4. Susan Ryman

    I’m so sorry to hear of your loss. Frankly what we feel is a hole in our heart where they once resided and takes forever to mend. If ever. I would imagine the other dog has been in a loss too. When you were cooking the camera caught him and I thought he looked sad. I really did. Time heals albeit slowly. ❤

  5. KinginRust

    fried soy sauce noodles are just the best thing for a quick delicious comforting meal, as always love the outro. stay wholesome, and my condolences. have a good one!

  11. Jean Thobaben

    So sorry to hear about Shabu. We have two furry friends who wait patiently in the kitchen when we are cooking.😢

  13. Keith Layson

    Sorry to hear about Shabu 💔

    I was curious to hear your thoughts on whether you can make wok dishes in a frying pan or whether you can use a wok on electric cook top? I’d like to buy your book, but I’m stuck with the electric stove in my kitchen, which is a glass top in case that makes a difference.

  16. EMO EMO

    Thank you so much there are many ways to make this awesome chow mein!!! but I followed your recipe exact and "OH BOY" I think the way I sizzled the sauce at the side? it could of been the sugar and glaze,maybe? because it had a different depth. KenJi, wow we are big fans of your cooking style and recipes. thank you

  17. david sudikoff

    Good video but HORRIBLE safety practices in the kitchen, stuff any chef or person in a kitchen should know: Barefoot?? Please! Leaving the pot handle hanging out over the front of stove while Kenji is dancing through the kitchen?

  19. Tyler T

    The painted nails and mentions of alternate gender ideas is so unnecessary. Ruins the video.

  21. S T

    I've never been able to get the hang of chow mein. "The noodles shouldn't stick if the wok is properly preheated". I've tried with plenty of oil and a variety of temperatures including so hot that the noodles immediately carbonize, but I still get an enormous amount of noodlematter stuck like cement to the pan no matter what I do. A huge amount of steel wool is involved in sorting it out.

  23. David Dugas

    Just discovering your channel, so sorry to hear about Shabu…your videos are really inspiring.

  24. Timothy Wilson

    This guy is hands down my new favorite, pro skills with zero pretension. Love the food, the relatable kitchen and even the nails. Don’t! I repeat don’t put Kenji on some stupid food network show, I want to continue to enjoy his work.

  26. Jeannie Brooks

    Looks tasty but I like my bean sprouts crispy and fresh so I’ll have to add them in later to cook them less. (I love bean sprouts, but I never hear that they are high in nutrition.)

    I would like some chicken pieces or shrimp added to the mix, maybe sauté first, remove , add back in. I like protein & veg with my starch. Maybe some Chinese chives, bok choy, Chinese cabbage, broccoli, snow peas, sugar snap peas, or green beans, something green.
    What would be used in Cantonese cooking? Or maybe it can be fusion….? Anything goes these days, right? It just needs to taste good.

  30. Late to da Game

    I'm really basic. I had green onions at Pei Wei that were sliced in two inch pieces and originally I thought it was overdoing the flavor. Now I crave it. Seeing you prepare those Chinese chives/green onions made my mouth water thinking about their Pad Tai.😂

  31. etm567

    For those of us with celiac disease, can this be done with rice noodles? And only GF soy sauce?

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