Guest
A comprehensive guide to classic Chinese takeout beef lo mein at home! Lo mein is one of the most popular dishes at every Chinese takeaway! Today, I’ll break down all the tips, tricks, and techniques so you’ll be able to make takeout lo mein at home even better than any takeaway restaurant you’ve ever been to! And for a fraction of the cost! Full recipe document: Want to learn how to make Chinese takeout fried rice? Check out this video: Wanna learn how to make Chinese takeout General Tso's chicken at home? Check out this video: 14-inch Mandarin Wok: Ingredients used: Pearl River Bridge Light Soy Sauce: Pearl River Bridge Dark Soy Sauce: Lee Kum Kee Light Soy Sauce: Lee Kum Kee Dark Soy Sauce: Lee Kum Kee Premium Oyster Sauce: Shaoxing cooking wine: Shaoxing cooking wine: Toasted sesame oil: Diamond Brand Kosher Salt: White pepper: Cornstarch: Baking soda: DeCecco Spaghetti No. 12 Spaghetti: Barilla Spaghetti: Hoisin Sauce: Sherry Cooking Wine: Kitchen gear in video: Dexter Chinese cleaver: Chef Master portable butane stove top: John Boos Work Table: John Boos cutting board: All-Clad Pot: Kitchen Tongs: Duxtop Induction Burner: Lodge Cast-Iron Pan: Camera/Lighting/Audio Gear: Canon EOS R6: Canon RF 24-105mm Lens: Canon RF 24-70mm Lens: JOBY BallHead 5k: Manfrotto Video Head: Neewer C-stand: Zoom H4n Pro 4-Track Recorder: Shure SM7B Microphone: Apurture 120D LED light: Apurture C300D II LED light: Apurture Light Dome ii: Music by Epidemic Sound (free 30-day trial! Affiliate link): Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from Timestamps: 0:00 Intro 0:37 Noodles 2:15 The Sauce 3:34 The Beef 5:29 Preparing Lo Mein 8:56 Taste Test 9:44 “Western Ingredient” Lo Mein 10:20 Thanks!
