hi Andy how I'm chef Tom welcome to fortune cooking today I'm going to show you how to make chicken chow mein Asian chicken chow mein here's the fresh Tommy's already cook as a egg noodle I got chicken green onion big sprout carrot fine julienne cut and shiitake mushroom bok choy I got some garlic and the white part of the green onion I got soy sauce some buzz spicy if you don't want spicy just don't do that the sambar sauce and the oyster sauce and cooking wine alright let's get started cooking okay you heat the wok hot one tablespoon of the high smoke point cooking oil okay and we're gonna stir fry the chicken first break the chicken apart and just okay for like two and a half minutes okay until you see the chicken you start changing the light brown color you don't want to totally cook the chicken and we don't want to overcook the chicken yet so just turn the colander and you can just dry out the excess for you home like this with the paper towel and let the wok heat for another 45 seconds up until now the wash is hot again the one table teaspoon of the high smoke point cooking oil a little bit you add the garlic and the onion combo I give them a nice fragrance like this okay the next thing thirty second you add the chicken yes and is half my size dog and the sambar is I'm a creature like this like a head oh my Isis up okay here we go and yet the why everything in evolved limit self and you see the sauce start picking up a little bit and you add all your vegetable in there we go okay until they clear let's stop a little bit probably a minute and a half now everything cooked nice and hot beautiful color smell good nice flavor this egg noodles so what did it cook it so you can just rinse it with the hot water just rinse it for like maybe a minute a half and drain out dry and just put it in because you don't want to cook with a cold noodle you never want to stir fry with a cold pasta it just don't give that flavor you know so now you just don't toss better okay I'm gonna toss that and this noodle is dry so I'm gonna add some ma stop okay but now I'm just gonna talk it and in my second half of the noodle I just gonna toss that for like the minnow - okay actually you can now cook the noodle just like this okay you just toss a little bit okay just keep pasta like this and then I'm gonna add just a little water plain water yo you can add chicken stock just maybe your house like this okay just have some thickness to our cooking ah sauce the noodle little bit because this is a really dry and egg noodles I say second sell start cooking now now the temperature is perfect alright and you just keep doing that until the noodles done okay I tossed about like a two and a half minute now and if you're new to Howard you want to little more like more sauce a little bit you can add more water okay or stop but I like it my kind of pretty dry like this okay so now it's nice and hot I can see the smoke coming out so I'm gonna give a little quick taste make sure the new textures right there we go hmm yummy perfect I don't want the noodle too soggy to us all I want kind of dry and have a really nice texture now it's done okay you know little bit of the sesame oil just like this okay and always black pepper nice all right and give them a quick toss like this whoo yummy this is the Chow Mian there's the Asian Charmian now the crispy chow mein noodle I mean the vegetable with the crispy noodle nice see the smoke okay ready to serve whoo see the smoke Wow here we go here's the chicken chow Mian Asian style and you can have extra hot sauce some people like to squeeze some of the lime juice they make the homemade concussion hot sauce with like a lime sugar sambar fish sauce you know it's beautiful all the pottery and the mushroom carrot I hope you enjoyed the video I'm chef Tom thank you for watching fortune cooking I see you next time please ask where in common enjoy