Kwoklyn Wan

📕 Cookbook Author
🏕️ Wan half of The Wild Wans
📺 Host of TVs
🍜 #ChineseTakeawayKitchen
🍤 #ManWithAWok
🙎 Enquiries → [email protected]

[Kwoklyn Wan @Kwoklyn1]

Chinese Takeout Mistake #1 🍤
How to tell when prawns are doneStop overcooking your prawns
✅ Pink + opaque
✅ Loose “C” shape
🚫 Tight “O” = overcooked
⏱ 2–3 mins in a hot wok.
That’s it.Nail this = no more rubbery prawns 🔥#ChineseTakeout #CookingTips #WokCooking #Fakeaway

[Kwoklyn Wan @Kwoklyn1]

Chinese Fakeaway Hacks
How to butterfly a shrimp (King Prawn) !!!
#ChineseTakeout #ChineseTakeaway

[Kwoklyn Wan @Kwoklyn1]

Garlic Butter Udon — simple ingredients, BIG comfort 🍜🧄🧈

[Kwoklyn Wan @Kwoklyn1]

Kung Hay Fat Choi
Wishing everyone a prosperous and very happy new year!

[Lowiseowl 🦉 @Lowiseowl]

Aww 🥰 what a nice way to spend a Friday!

@Kwoklyn1 and his lovely wife Jo were at John Lewis in Leicester today so I popped by to watch Kwoklyn make dumplings 🤤

He said he wasn't good at making them into dumplings but I think he was being a little coy 😉 they look amazing and he made it look easy to make as well!

Very nice to meet him in person and to tell him that my interest in Chinese cooking came from my Dad who still does make Chinese all the time and was himself inspired by the great Ken Hom, who Kwoklyn told me he'd met! My dad will be envious!!

Anyway, #HappyChineseNewYear #happyfriday and have a wonderful weekend 😊

[Kwoklyn Wan @Kwoklyn1]

How to use Lucky Boat chow mein noodles properly 👇

These are wheat noodles, so treat them right.
Rehydrate in boiling water until just loose — not soft.

Drain and rinse under cold water to stop the cooking and remove excess starch.

[Kwoklyn Wan @Kwoklyn1]

Adding sesame oil too early is one of the most common mistakes in Chinese cooking.

Sesame oil isn’t a cooking oil — it’s a finishing oil.

High heat kills its aroma and turns it bitter.
Add it at the end, or off the heat,
so you keep that nutty, fragrant hit it’s meant for.

[Kwoklyn Wan @Kwoklyn1]

Why prepping before you cook matters — especially in Chinese cooking.
Once the wok is hot, everything moves fast.

There’s no time to chop, measure, or think.
Prepping first means:
Even cooking
Better control of heat
No panic, no burning
Cleaner flavours and better texture

[Kwoklyn Wan @Kwoklyn1]

Why Mince Garlic?
How you cut garlic changes the flavour of your dish more than people realise.

Finely minced garlic releases fast and spreads everywhere — bold, immediate flavour.
Larger slices or lightly crushed cloves are gentler

[Kwoklyn Wan @Kwoklyn1]

Why rinse noodles after rehydrating?

Because clean noodles cook better.
Rinsing removes excess starch,
stops them sticking,
and cools them down.

That means better control in the wok
and a firmer, slightly springier bite.
Clean noodles fry better.

That’s the difference.

[Kwoklyn Wan @Kwoklyn1]

If you want to cook Chinese food with confidence at home,
you don’t need a cupboard full of sauces.
You need five.
Light soy sauce – seasoning.
Pure sesame oil – aroma.
Dark soy – colour.
Oyster sauce – depth.
Shaoxing wine – balance.

[Kwoklyn Wan @Kwoklyn1]

Using dark soy instead of light soy is one of the most common mistakes I see.
Light soy sauce is for seasoning — it adds salt and savoury depth.
Dark soy sauce is for colour — it’s thicker, richer, and slightly sweet.
They’re not interchangeable.

[Kwoklyn Wan @Kwoklyn1]

Cold sesame noodles ❄️🥢
Salty, nutty, gently spicy, and ridiculously moreish.
Cooling comfort food with roots in China and a life of its own beyond it.
Full recipe is now up on the website — link in bio.
And huge thanks to Franko for filming this one 🙌

[Kwoklyn Wan @Kwoklyn1]

B is for Beef Chow Fun 🔥

Proper Cantonese Ho Fun
Dry-fried. No sauce pooling. No soggy noodles.
Just wok hei, heat, timing, and confidence.

This dish isn’t about throwing things in a pan — it’s about understanding the process.

[Kikkoman UK @KikkomanUK]

Cooking outside doesn’t mean leaving the taste behind. These Sweet Soy Spring Onion Noodles with Crispy Chicken by @kwoklyn1 prove that flavour travels – especially when you’ve packed a bottle of umami-rich Kikkoman Soy Sauce https://t.co/MBraO0h9Hw
Make it on your next adventure

[Visit Leicester @visit_leicester]

Leicester Food Festival is coming to Abbey Park on the 9 & 10 August and there's loads new for 2025 including live cooking demos hosted by @kwoklyn1! Take a look at our new blog for all the latest info on what's in store!

https://t.co/rr3ZkNyMig

#LeicesterFoodies #FoodLoversUK

[Kwoklyn Wan @Kwoklyn1]

@Hey_Moustache_ @bushontheradio Thank you :)

[Kikkoman UK @KikkomanUK]

Enhance your dishes with a top quality, authentic soy sauce as recommended by TV chef & expert in Asian cuisine @Kwoklyn1

Taste the purity of additive-free Kikkoman Naturally Brewed Soy Sauce and bring out the best flavours in your cooking. 🍜

#Kikkoman #SoySauce #CookingTips

[Eleri Siôn @EleriSion]

@Sammy_UK @BBCRadioWales @Kwoklyn1 So did I! My son actually Thanked me for this dish!!!!👌

[Sammy @Sammy_UK]

Tried the braised chicken with ginger and spring onion tonight. Highly recommended , so tasty, sauce tasted amazing. @EleriSion @BBCRadioWales @Kwoklyn1 #FoodyFriday #tasty #heaven #food