Stop Ruining Your Chow Mein (Beginner Series)

If you’ve ever felt a bit intimidated by a hot wok or wondered why your noodles always stick and burn - don't worry - we’ve all been there! In this video, we’re tackling a classic Chicken Chow Mein and fixing the #1 mistake that holds most beginners back. Whether you’re a total novice or just looking to level up your stir-fry game, I'll walk you through the simple secrets to perfect texture and heat management. This is part two of our Chinese Cooking for Beginners series, where we’re building your kitchen confidence one delicious dish at a time. You’ve totally got this, so let’s get in the kitchen and turn those noodles into a takeaway-quality masterpiece! Beginners guide to Stir Fry video - https://youtu.be/MDSOP1Edfec Check out more recipes, news and merch at https://www.chowwithlau.com/ Instagram @Chowwithlau FaceBook: Chow With Lau e: hello@chowwithlau.com https://www.patreon.com/c/chowwithlau My NJ NGB-S1 Indoor Gas Stove https://amzn.to/4ucLSpx My Yum Asia Rice Cooker https://amzn.to/3nJ2wvW My Wok https://amzn.to/4btpmQB Ingredients 1 pack of fresh egg noodles 2 chicken thighs 1/2 pack beans sprouts 1/2 onion 2 carrots 3 tbsp light soy sauce A pinch of salt and white pepper 1/2 tsp sugar 2-3 tbsp cooking oil 00:00 Chicken Chow Mein For Beginners 01:24 Egg Noodles 02:20 Chicken Thighs 02:40 Vegetable Prep 03:40 Chow Mein Hack 05:02 Chow Mein Sauce 05:38 Wok Clock 08:31 You don't need a wok 10:45 How to stir fry chow mein boodles