Welcome to issue #009 of our Cookbook Chronicles! Each week, I share lessons and wisdom from our cookbook development, preserving my dad’s 50 years of experience as a Chinese chef.
If you want to help shape our efforts in making a timeless Cantonese cookbook, join our community of 500+ members. You’ll get a digital copy once it’s ready, as well as full access to our weekly Cookbook Confidential and our private group chat. Founding Members will also have their name in our cookbook acknowledgements, and a signed physical copy.
As we write our cookbook, I am thinking a lot about how in/accessible certain traditional ingredients are to some people, especially if you don’t have an Asian grocery store nearby.
Fresh noodles can be hard to come by but, instant noodles are universally available and also, affordable! Creatively approaching seemingly strict dishes is a great way to get comfortable making adjustments and playing in the kitchen.
That’s why we wanted to share how my dad makes a classic Soy Sauce Chow Mein recipe, adapted with the ubiquitous instant noodle.
Watch the video for the full walkthrough, and visit our blog for a unit-converting, scalable serving size calculator:
https://www.madewithlau.com/recipes/instant-soy-sauce-chow-mein
I hope you enjoy the sauce!
With love,
Randy & the Lau family
P.S. - If you want to dive deeper, this clip is a portion of a longer module in our Mini Masterclass series on “Texture Control”, which you can preview here: https://www.madewithlau.com/club/courses/9
If you’re interested in truly understanding how to cook Cantonese food, go to madewithlau.com/club to get access to all 21 Mini Masterclasses or preview every single lesson for free.
Share this post