Really love your channel! Thanks for making Chinese cooking understandable for those of us who didn't grow up in your culture. Love the spice and heat of Sichuan cuisine.
Thanks to your recipes my family has started eating a lot more veggies, my wok has become my favorite thing in the kitchen, and I ended my relationship with the takeout Chinese food place I my neighborhood. Thank you for sharing.
Your channel has definitely helped me to understand Chinese cooking a lot better. I live in Shenzhen, and usually prefer to cook local cuisine as western food becomes very boring haha. I literally couldn't cook as well without your recipes. Thank you
I tried the baking soda rub on some pork for a stir fry, and it made it so tender that I cooked it again a week later. But definitely best to go easy on the baking soda, as it does change the flavour. Super cool trick tho. Thanks
Love your work Mandy, can't wait to try this one!! I wish I could show pics of dishes I've made. I have a 155MJH wok burner and two woks, an 18" and a 36" both carbon steel. I also have a 55MJH burner as well. I love cooking SE Asian and Chinese meals. A few of our favourites are Dan Dan Noodles, Char Kway Teow, Mongolian lamb, Singapore Noodles, Murtabak's and Thai chicken noodle soup with Wontons and char sui pork!!
Interesting that the Noodles become more flexible and stir resistant with cooking in boiling water. I've made so many of Mindy's recipes, ALL of them were awesome. My Mom loves Mandy's Won Ton Soup with Butternut Squash, and LOTS of Ginger ( so that means I have to make the Won Tons .. it's my Mom so OF COURSE I do it 😀). If your nose doesn't start clearing up at the first spoonful... you didn't use enough Ginger. 😅
Thanks, Mandy for another variation of these awesome noodles. Your dress is extremely beautiful as you are. Please stay Healthy and Happy. See you next time as you decorate your home again for the upcoming Lunar New Year on January 22. 💜
I lived in Fujian province for 10 years and I really miss Chinese food. I watch your channel all the time to teach myself Chinese cooking. Also you are very cute on camera.
My new years resolution was to improve my spice tolerance. I think I will make this with the sauce in small amounts, slowly building it up before I can add dried chillis. This is also pretty healthy, I love cabbage and noodles
Fun noodles make me happy😁.Who cannot love this recipe? Thank you Mandy. Have a great weekend. What's next? Mooncakes? Something sweet? making me drool thinking🤤👍🤗💞🐲
Mandy another wonderful dish indeed that you have shared. I enjoy your channel so much. I love Asian food so much. Having the wonderful vegetables in dishes is so delicious. Thank you so much. Love from Ky. 🥘Mmmmm
Recipe Suggestion: Can you do a video on how to make what my local Wok calls “The Triple Crown”. (Wok Express: Hot Springs, Arkansas). It’s beef, chicken, and shrimp stir fried with julienned onions and scallions the same length. The chicken and beef are so velvety and tender. And there is a sauce with it that has a spice to it almost like a Szechuan pepper but I suspect it’s not because it doesn’t have the bite. It’s not too spicy. I love it!!!
Very interesting using hot water to soak noodles in this dish. Curious if soaking rice noodles in hot water as well before frying ? I've always used cold water soak before, but i'd sure like you teaching me new techniques
You are savage... next level heat with the chili peppers. I enjoy spicy foods but for me there is still a level that is too spicy. This looks delicious and I will definitely spice it to taste
Ok Mandy, I know sometimes you ask for request. Well there its something I have tried to make for a long long time. Wondering if you can come up with a idea on how to make it. And that is the golden yolk sauce that you put on shrimp. I really love it. And it seems to be a very well hidden secret. Don't know if I'll get a answer back or not. But am hoping. Thank you!!
Can you please make Hunan Chicken? I know it’s American Chinese, but the one with the reddish sauce (dao ban jan) lots and lots of veg (broc, carrot, mushrooms, etc) please please please? I’ve been obsessed with this since I was a kid and I want to make it 😩
Hi Mandy,. This dish looks so delicious, and I would love to try it. Only one potential problem: I only have access to an electric wok right now. I know that I could invest in a carbon steel one, but was wondering if the electric one would suffice for now? Thank you for all your yummy recipes. I could watch them all day long🤗.
This looks so delicious and easy. Thanks Mandy.♥️🇨🇦 There are so many vegan alternatives now that taste and feel like meat there’s no reason to feel left out. I make a “bacon” grease that is wonderful. I soak rice papers in hot water, drain then coat with grease and then roll them into the shape of bacon and fry in more grease- cook till chewy or crunchy.
Hello. I am curious to know if you think or know if Korean gochujang would make for a fare substitute for doubanjiang? I have a huge tub of the former, and they seem to be make with the same ingredients. I unfortunately don't have access to an Asian market at the moment.
I use lots of Dobandjan (God I am an addict, this and Laoganma Chili crisp) but whenever I have nothing left in storage I use Gochujang and a bit of red Miso. I think the Miso just adds a bit more flavour similar to the fermented broad beans used for Dobandjan. Just don‘t fry the Miso in the hot oil, add it later. And it is always good to add some Sichuan Chili oil too. For Dobandjan they use different types of Chili peppers one part for spicyness and one part for flavour where as the Korean seam to go for spicyness only but they always add milder Chili pepper flakes too.
Hi Mandy. Are those not glass noodles rather than vermicelli noodles? I prefer the chew of glass noodles myself but my Italian husband insists on linguine, etc.
Hi Mandy! Thanks for being so consistent with your amazing, easy and flavorful recipes. With the start of the new year and the continuation of my health journey I've been thinking of doing meal prep, and just after watching this video I thought “why not add some of these recipes for some casual days”? I suddenly felt excited to start cooking again hehe I love your work! Good vibes from Colombia ( /^ω^)/♪♪♪ \(^ω^\ )
Isn’t Chow Fun the flat rice noodles? Or is that just the Cantonese style? I grew up around a lot of Cantonese people, and I love Gon Chow Ngo Ho. But I never saw Chow Fun made with thin noodles 🤔
Hi Grace: It's Korean Yam/Sweet Potato Vermicelli Noodles aka as Japchae Noodles. Comes in 3 large individual bunches in a 1.5 pound bag under $5 in the U.S.
Really love your channel! Thanks for making Chinese cooking understandable for those of us who didn't grow up in your culture. Love the spice and heat of Sichuan cuisine.
Thanks to your recipes my family has started eating a lot more veggies, my wok has become my favorite thing in the kitchen, and I ended my relationship with the takeout Chinese food place I my neighborhood. Thank you for sharing.
Your channel has definitely helped me to understand Chinese cooking a lot better. I live in Shenzhen, and usually prefer to cook local cuisine as western food becomes very boring haha. I literally couldn't cook as well without your recipes. Thank you
看Mandy的影片不但可學做菜，還能學英文。真是太棒了👍
😂美食频道还能这么用
是的 收穫良多
還很有心寫文字食譜
發揚中華美食 功不可沒
繼續訂閱點讚支持您❤
感谢
Mandy: Hi everyone!
Me: hit the Like button because I already know this recipe is gonna look damn delicious. :D
You should try and eat it instead of just looking at it 😜😜
@@ricklee5845 Believe me, if I had this in front of me I wouldn't waste time *looking*. :D
@@keltarking Here's an idea: You follow this recipe and cook it. Voila - now you have it right in front of you and.... you can eat it! 😲😲
@@ricklee5845 What a novel concept. I just might try that.
@@keltarking You're welcome. ...and, my sage advice is pro bono too!
I made her recipe for Kung Pao chicken, it was amazing! It was absolutely delicious! Thanks, Mandy.
Rice and noodles are a part of the Chinese daily meal. The more the merrier. Simple and delicious 😋
Rice, noodles, and buns. 😊
@@DemonFox369 💯
Cabbage in the fridge and noodles on my mind. I’m definitely making this. Thanks for the recipe!!
I tried the baking soda rub on some pork for a stir fry, and it made it so tender that I cooked it again a week later. But definitely best to go easy on the baking soda, as it does change the flavour. Super cool trick tho. Thanks
Will be making this weekend. I have left over cabbage and scallions in my fridge already. Did you look in to my fridge Mandy? 😃
Love your work Mandy, can't wait to try this one!! I wish I could show pics of dishes I've made. I have a 155MJH wok burner and two woks, an 18" and a 36" both carbon steel. I also have a 55MJH burner as well. I love cooking SE Asian and Chinese meals. A few of our favourites are Dan Dan Noodles, Char Kway Teow, Mongolian lamb, Singapore Noodles, Murtabak's and Thai chicken noodle soup with Wontons and char sui pork!!
Impressive!
Interesting that the Noodles become more flexible and stir resistant with cooking in boiling water. I've made so many of Mindy's recipes, ALL of them were awesome. My Mom loves Mandy's Won Ton Soup with Butternut Squash, and LOTS of Ginger ( so that means I have to make the Won Tons .. it's my Mom so OF COURSE I do it 😀). If your nose doesn't start clearing up at the first spoonful... you didn't use enough Ginger. 😅
Merci. This looks amazing, when I get my new place a wok will be there!
that looks soooo good, I'd love to make this soon!
As usual, you did a fantastic job of giving me an idea of what to cook for lunch:) . Thank you
I love cabbage and now I finally know what to do with it. Thank you Mandy! 🍜❤
I just fry in sesame oil with salt and pepper. I eat with plain rice.
@@Annie1962 That's a good idea - thanks for the tip! 🥗🥗
Thank you for all your hard work Mandy 😘💕
This looks so delicious!
Everytime you cook I instantly get hungry lol.
You’re very good at this and I’m making this tonight 😁
Thanks, Mandy for another variation of these awesome noodles. Your dress is extremely beautiful as you are. Please stay Healthy and Happy. See you next time as you decorate your home again for the upcoming Lunar New Year on January 22. 💜
Thank you Mandy
Спасибо за видео и рецепт.
Quickly recipe and super tasty!
I have everything already! I am making this tomorrow 😊
I lived in Fujian province for 10 years and I really miss Chinese food. I watch your channel all the time to teach myself Chinese cooking. Also you are very cute on camera.
I love your channel!!
Thanks so much for making this cuisine so accessible.
May I ask you to show us your take of Beef Stir Fry with Onions?
Thanks
Thank you for the recipe.
I love my Wok..its a must have
I LOVE those noodles.
My new years resolution was to improve my spice tolerance. I think I will make this with the sauce in small amounts, slowly building it up before I can add dried chillis. This is also pretty healthy, I love cabbage and noodles
❤❤ delicious i will make it tonight for dinner
Absolutely beautiful and delicious
Fun noodles make me happy😁.Who cannot love this recipe? Thank you Mandy. Have a great weekend. What's next? Mooncakes? Something sweet? making me drool thinking🤤👍🤗💞🐲
Mandy, You're the Best !! So talented. Thank you for this wonderful presentation of another great choice to add to the variety..Michigan, USA
Omg I just made this for dinner 😋🤩 the pork belly awsome!
@SoupedUpRecipes2 yaaaaaayyyyyyyy!!!!!!!
Mandy another wonderful dish indeed that you have shared. I enjoy your channel so much. I love Asian food so much. Having the wonderful vegetables in dishes is so delicious. Thank you so much. Love from Ky. 🥘Mmmmm
Thank you so much for your cooking show!🙂🥳🥰
Please do some meal prep series for your continental dishes would be so appreciated ❤️ preferable into 5 meals type stuff
🤔大さじ2杯の豆板醤 + 6-7個の唐辛子 ... ああ、マンディちゃんは本当に信じられないほどホットな女の子です. 大好き！ 😄😍
Love making your chow Mein recipes! 🤤
Recipe Suggestion: Can you do a video on how to make what my local Wok calls “The Triple Crown”. (Wok Express: Hot Springs, Arkansas). It’s beef, chicken, and shrimp stir fried with julienned onions and scallions the same length. The chicken and beef are so velvety and tender. And there is a sauce with it that has a spice to it almost like a Szechuan pepper but I suspect it’s not because it doesn’t have the bite. It’s not too spicy. I love it!!!
Very interesting using hot water to soak noodles in this dish. Curious if soaking rice noodles in hot water as well before frying ? I've always used cold water soak before, but i'd sure like you teaching me new techniques
Awesome thanks 👍👍👍
Thank you for sharing this recipe. I will be making this tonight. Keep these wonderful recipes coming! ❤️😊
I didn't learn the dn thing thanks. Yummies cooking every one😁💖
Everything is Mindy’s favorite dish! 😂
Such a great teacher ! Food is amazing 🤩
You are savage... next level heat with the chili peppers. I enjoy spicy foods but for me there is still a level that is too spicy. This looks delicious and I will definitely spice it to taste
I know what to make for dinner tomorrow. Thank you!
I need thus Sichuan version!
i want to eat everything you cook!
Yummy, I just the Dou Ban Jiang seasoning from your Link. I can't wait to make this 😁🍜
I just ate, but this making me hungry again!
Ok Mandy, I know sometimes you ask for request. Well there its something I have tried to make for a long long time. Wondering if you can come up with a idea on how to make it. And that is the golden yolk sauce that you put on shrimp. I really love it. And it seems to be a very well hidden secret. Don't know if I'll get a answer back or not. But am hoping. Thank you!!
You are amazing! Thank you so much for sharing.
This looks amazing. No sesame seed oil?. I’m making this for sure!.
I'd sneak some in anyway. Love it too much!
Looks awesome :) awesome wok
Looks very delicious 😋
Amazing the chow fun whit cabbage that you make! Like a lot how you prepare it! See you friend. 🦇
so yummy looks delicious
When is your cookbook coming out?
Love this recipe ..having had many Lessons before ..these are Glass noodles ? I love rice noodles too can I use them like I do in Mei Fun chow mein 😋
Your videos are a delicious find.
Looks similar to Korean japchae in a way which is my favourite Korean dish
Can you please make Hunan Chicken? I know it’s American Chinese, but the one with the reddish sauce (dao ban jan) lots and lots of veg (broc, carrot, mushrooms, etc) please please please? I’ve been obsessed with this since I was a kid and I want to make it 😩
I WILL MAKE THIS SOON!!!
Had to buy the noodles on Amazon...... gonna make soon!
Making this weekend! (without the various Chile peppers that are shown as optional as I cannot find them)
OK made this and it was an epic failure. I will try again this weekend.
Looks so yummy!!
thank you! most recipes say this is how you make it vegan or vegetarian but no one says you can keep away the peppers!
Great recipe!!! ✌️ ❤️
i made this with some black bean paste i had lying around!
Hi Mandy,. This dish looks so delicious, and I would love to try it. Only one potential problem: I only have access to an electric wok right now. I know that I could invest in a carbon steel one, but was wondering if the electric one would suffice for now? Thank you for all your yummy recipes. I could watch them all day long🤗.
Yum!!
It was ok dish!
I would add in some julienned carrots for some extra crunch and maybe even baby boo choy. This looks delicious.
Bok choy*
I know. I want to add bok choy to everything I cook these days..........
Happy New 🎉 Year MINDY 🤗
🤩🌺💮😋, oh boy that's awesome 👍. And quick.
Looks delicious... and sort of easy?
This looks so delicious and easy. Thanks Mandy.♥️🇨🇦
There are so many vegan alternatives now that taste and feel like meat there’s no reason to feel left out.
I make a “bacon” grease that is wonderful. I soak rice papers in hot water, drain then coat with grease and then roll them into the shape of bacon and fry in more grease- cook till chewy or crunchy.
Hello. I am curious to know if you think or know if Korean gochujang would make for a fare substitute for doubanjiang? I have a huge tub of the former, and they seem to be make with the same ingredients. I unfortunately don't have access to an Asian market at the moment.
yes, that will work.
I use lots of Dobandjan (God I am an addict, this and Laoganma Chili crisp) but whenever I have nothing left in storage I use Gochujang and a bit of red Miso. I think the Miso just adds a bit more flavour similar to the fermented broad beans used for Dobandjan. Just don‘t fry the Miso in the hot oil, add it later. And it is always good to add some Sichuan Chili oil too. For Dobandjan they use different types of Chili peppers one part for spicyness and one part for flavour where as the Korean seam to go for spicyness only but they always add milder Chili pepper flakes too.
Nice video
thanks again!! :)
What the name of the ingredient in the jar please ? I repeated the video few times and still can't get it
Please guide me how to make fried rice vermicelli in singapore
Nice!
I think I’ll do everything except the meat haha thank you! I will always have a soft spot for pasta ❤
I like your dishes. I like you 🌹
This looks delicious! However, out of curiosity...why is it called chow fun? I thought that chow fun noodles were wide and flat.
Hi Mandy. Are those not glass noodles rather than vermicelli noodles? I prefer the chew of glass noodles myself but my Italian husband insists on linguine, etc.
Could I use beef or chicken thigh instead? What about wongbak for the cabbage?
Hi Mandy!
Thanks for being so consistent with your amazing, easy and flavorful recipes.
With the start of the new year and the continuation of my health journey I've been thinking of doing meal prep, and just after watching this video I thought “why not add some of these recipes for some casual days”? I suddenly felt excited to start cooking again hehe
I love your work!
Good vibes from Colombia ( /^ω^)/♪♪♪ \(^ω^\ )
Can U make us some seafood or fish Chinese recipes 😋 🥰
Do you have a recipe book out.
Yummmmmmy
I made this last night, and we didn't really care for it. I think it was mainly the noodles.
Isn’t Chow Fun the flat rice noodles? Or is that just the Cantonese style? I grew up around a lot of Cantonese people, and I love Gon Chow Ngo Ho. But I never saw Chow Fun made with thin noodles 🤔
are you making another lunar new year feast this year?
Can you put a link of noodle below for I cannot find it.
Hi Grace: It's Korean Yam/Sweet Potato Vermicelli Noodles aka as Japchae Noodles. Comes in 3 large individual bunches in a 1.5 pound bag under $5 in the U.S.
@@susieangelo6410 thank you so much for your help and God bless you. Do you mind to share the link to be sure I get the right one please?
**Golden Red**
😋
Is there any way to contact you, besides the comment Section? I have some question, food and culture releated ^^