I made it! I made it! I had bought ingredients to make mapo tofu for the first time and ended up doing this instead. Was wonderfully warming heat; perfect for recovering from recent head cold. Not a taste I've had before but I loved it! Thanks :-)
I cannot overstate how wonderful this recipe is. It a) is not technically hard to make, b) does not require expensive ingredients (tho you can lovingly make a homemade stock and fresh noodles if you want to splurge), c) doesn’t take long to make, d) is an absolute powerhouse of flavour despite the short preparation time, e) allows us all to slurp yummy noodles while consuming a spicy, peanutty pork broth. While I love eating it in the winter, we have this year round because we love soup and love noodles. Thank you for introducing me to doubanjiang which I now always ensure I have in the pantry. ❤🇨🇦
OMG Queen Marion, this is EPICNESS overload! In Chinese we call it 麻辣豆瓣汤面, thanks a lot for this incredible recipe. You got me hooked on forever Queen Marion, keep it coming!
Just cooked this delicious soup for me and a friend for dinner - I followed the recipe 1:1 (but I used half homemade chicken stock and half instant stock) and it was FANTASTIC 👍🥳👍 To those of you who comment that the soup is too salty: Just cook the noodles 3 minutes less and add them into your hot pot of soup, stir and let them rest and soak in the hot soup for at least 5mins before serving in portion bowls. For us, it was perfectly balanced 👌 but it might also depend on the soy sauce and chilibeanpaste brands that you are using. Great recipe - thank you Marion!!
I never new that I needed this dish in my life. Thank you for introducing it. I just made it today and in my recipe I switched pork with minced chicken. It was phenomenal. I genuinely enjoyed making it and eating it. Once again thank you for the recipe.
Your production quality is excellent. I've watched a lot of your videos, but this is the first time I've truly appreciate how well this video was shot.
Just tried this recipe! It’s SO GOOD and awesome! Thanks Marion! I added leek and it’s so yummy! However, be cautious with the amount of salt added and the sodium level of your chicken broth because the broad bean paste can be quite salty already!
I've become an enthusiastic fan of your various spicy pork and noodle soups, Goddess Marion. Many of them are quite similar in ingredients, but that hasn't stopped me from making and enjoying them. Thank you. Stay safe and take care of those you love.
OMG I was going to make Mapo Tofu then decided on this soup instead WOW Marion you're right in that ,EVERYONE should eat make this YUMMY ❤ Thankyou you're the best as always
I’m just getting into spicy noodles and realizing my love for them and I love eating them and building my spice tolerance. I love this channel so much because everything’s spicy noodles but they’re all done in a different way. So glad I found you definitely subscribing 💕.
Thankyou for this recipe. It is my favorite noodle soup, and perfect comfort food. But for me it tastes better without the sugar, it's more intense and spicy!
You are incredibly pleasing to watch - I came for the recipe I stayed for your whole Vibe. Love the red lippy and I love how you are so articulate and yet do down to earth. Go the sister hood. Can't wait to cook this tonight #NoodlesAreLife ❤️🍜
I just made this. I didn't have the doubijiang sauce so I improvised with a super hot Chinese chili oil I have (and reduced the recipe amount), and oh man, is this good! So simple and satisfying
Yet another terrific recipe. I made it as per your video with the addition of the onions that are in your written recipe on your website. I added the onions after letting the garlic and ginger fry for about 30-45 seconds until the garlic lost its raw smell and then sweated the onions before adding the pork. I made the recipe last night and another batch this morning (Thanksgiving day here in the USA) which we portioned and froze for quick and easy suppers. Any chance you know a recipe for Thai mussels that are floated in a yellow curry sauce in their shells and then steamed? It was a favorite of mine when I lived in Thailand and I've never been able to find a recipe for it. I find myself craving it quite often. Thanks awfully for another wonderful recipe!
As coming winter nips at our toes here in the southwest. I am excited for all of your noodle soup recipes, the tried and true older ones and all the new ones you are sure to share with us.. This looks divine Marion! 🍲
Hi Marion, The recipe on your website lists 1/2 an onion -- do we need this? I can't see where/when it should be added, and it looks great without it! Thanks for sharing; I've been on a Marion cooking streak the past few weeks and everything has been wonderful :) :)
Hi Marion, what would you suggest as a good replacement for shaoxing wine? It’s essential in Chinese cuisine and I love Chinese food but I don’t do alcohol 😋
I am from India and couldn't find that doubanjiang sauce... Not even online on Amazon. Is there any substitute of that? Also, I am a vegetarian so what can i add instead of pork?
I live in China for 14 years, but always learn to cook the Chinese dishes on youtube from non-Chinese. :D . I wonder for this dish, why it is addressed as "Shanghai spicy noodles"? Found it on other channels also under the name. It is so the opposite of typical Shanghai taste, which is rather sweet, brothy, tangy. From my food experience it tastes rather like Sichuan or Shanxi, Beijing up north. Maybe one day you show us how to prepare the famous chicken feet! That would be fun!
Once again you have shared yet another magical and delicious recipe with your viewers, especially suitable for enjoying as the temperatures in my part or the world begin to fall - well, for the Fall! I have a question for you Marion. I noticed that you included some Chinese cooking wine in your recipe which you said can be left out. I happen to be philosophically opposed to consuming ANY alcohol containing products whatsoever. I usually turn to a like amount of something like pineqpple-orqnge juice as my go to substitute rather than just leaving out the alcohol containing item altogether. Do you have any other similar ingredient that you can recommend that might also serve as a suitable substitute that you could recommend or suggest? I know that chicken, beef or vegetable stocks work as well depending on what is being cooked. I would be delighted to know what ingredient your own culinary background might suggest to you as an alternative. Thank you in advance. Cheers!
JockBaloney If you are looking for something without alcohol, apple juice or white grape juice are good substitutions. The acid in the juice acts as a tenderizer, making it an acceptable replacement for rice wine in stir-fry marinades. However, keep in mind that the flavor won’t be quite the same and, in fact, a bit sweeter.
@@shortymcfox2251 Thank You for what are two really good recommendations. I will give them a try on my next go around with a marinade. I appreciate your timely and thoughtful suggestions!
You could definitely try an apple or pineapple juice. But watch out for the added sweetness. Perhaps start with half the amount. You can always add more. But generally, if I run out of Chinese wine I just leave it out when I’m cooking at home 😊
Thank you for sharing another masterpiece with us, Marion! 🙏🏼 Question regarding the tofu: if I wanted to fry the tofu, could I add in while the pork is cooking, or would you recommend frying separately? Much love & respect.
I love your channel bc everything is spicy and noodles. finally, someone who understands me...
Rubyoreo I honestly didn’t even know that was missing from my life until this channel.
Me too
YAZZZZZ
same here
Chinese Noodle Soup
ua-cam.com/video/xAlWIHFD2Ew/v-deo.html
I love how short and straightforward these videos are. Easy to understand and keeps you engaged!
I love it too! I get bored in long drawn out 30 mins video's! This is great and so easy! ❤
Chinese Noodle Soup
ua-cam.com/video/xAlWIHFD2Ew/v-deo.html
I made it! I made it! I had bought ingredients to make mapo tofu for the first time and ended up doing this instead. Was wonderfully warming heat; perfect for recovering from recent head cold. Not a taste I've had before but I loved it! Thanks :-)
Awesome! So glad you loved it Roslyn :-)
Watching u cook and putting all those detail’s together is such warm wholesome experience .
I cannot overstate how wonderful this recipe is. It a) is not technically hard to make, b) does not require expensive ingredients (tho you can lovingly make a homemade stock and fresh noodles if you want to splurge), c) doesn’t take long to make, d) is an absolute powerhouse of flavour despite the short preparation time, e) allows us all to slurp yummy noodles while consuming a spicy, peanutty pork broth. While I love eating it in the winter, we have this year round because we love soup and love noodles. Thank you for introducing me to doubanjiang which I now always ensure I have in the pantry. ❤🇨🇦
I made this soup today and it was soooo good . II added seaweed, chicken dumplings and mushrooms to this dish. The seaweed brought out so much flavor.
OMG Queen Marion, this is EPICNESS overload! In Chinese we call it 麻辣豆瓣汤面, thanks a lot for this incredible recipe. You got me hooked on forever Queen Marion, keep it coming!
Just cooked this delicious soup for me and a friend for dinner - I followed the recipe 1:1 (but I used half homemade chicken stock and half instant stock) and it was FANTASTIC 👍🥳👍 To those of you who comment that the soup is too salty: Just cook the noodles 3 minutes less and add them into your hot pot of soup, stir and let them rest and soak in the hot soup for at least 5mins before serving in portion bowls. For us, it was perfectly balanced 👌 but it might also depend on the soy sauce and chilibeanpaste brands that you are using. Great recipe - thank you Marion!!
I never new that I needed this dish in my life. Thank you for introducing it. I just made it today and in my recipe I switched pork with minced chicken. It was phenomenal. I genuinely enjoyed making it and eating it. Once again thank you for the recipe.
Seems like the perfect mashup of mapo tofu and Dan Dan noodles! Looks amazing!
The color of the broth is so pleasing to the eyes that I just want to eat my monitor.
@Mr.Trolls McGee basement troll
Your production quality is excellent. I've watched a lot of your videos, but this is the first time I've truly appreciate how well this video was shot.
Just tried this recipe! It’s SO GOOD and awesome! Thanks Marion! I added leek and it’s so yummy! However, be cautious with the amount of salt added and the sodium level of your chicken broth because the broad bean paste can be quite salty already!
I appreciate all the great content you continuously post! Thank you!
Yes Marion, I really need to make this one! Ah! Looks so good! I can almost smell all those wonderful flavors through my screan!
I've never regretted watching any of your videos
I've become an enthusiastic fan of your various spicy pork and noodle soups, Goddess Marion. Many of them are quite similar in ingredients, but that hasn't stopped me from making and enjoying them. Thank you. Stay safe and take care of those you love.
You know it’s delicious when even Marion makes this 🥴 face after trying the broth 7:03.
Was in China. They have the best noodles in the world. The varieties were mind-blowing. Thank you for the recipe. Looks amazing
I absolutely love EVERYTHING you cook! I just wish you could share recipes with ingredients that are easy to find in the US
It's almost 4 a.m. where I live, but I couldn't resist clicking on the video.
The soup of my home town, love it!!
I love watching your delicious videos... As if my stress reliever.. 😋😋😋😋😋
This became one of my go too comfort foods, fast and simple with a lot of flavour.
Man just the color of the food got me salivating here..
It's definitely one of my facourite dishes that I've discovered thanks to this channel.
Thank you!
I made this last and absolutely loved it ❤ ♥ ... my husband was very impressed as well!!!
Thanks for sharing 👍
OMG I was going to make Mapo Tofu then decided on this soup instead
WOW Marion you're right in that ,EVERYONE should eat make this
YUMMY ❤
Thankyou you're the best as always
Every time you take a bite my mouth waters.
Just made it. Exellent! Thank you for recipe!
I’m just getting into spicy noodles and realizing my love for them and I love eating them and building my spice tolerance. I love this channel so much because everything’s spicy noodles but they’re all done in a different way. So glad I found you definitely subscribing 💕.
Looking through your channel for my quarantine recipes...bulky and moorish.
Thankyou for this recipe. It is my favorite noodle soup, and perfect comfort food. But for me it tastes better without the sugar, it's more intense and spicy!
This looks amazing, you're so talented! Will be cooking this tomorrow night!
I LOVE that you're not afraid of fat or spice! true asian style! I request you to make vegetarian dishes as well . fish sauce excused ;)
You are incredibly pleasing to watch - I came for the recipe I stayed for your whole Vibe. Love the red lippy and I love how you are so articulate and yet do down to earth. Go the sister hood. Can't wait to cook this tonight #NoodlesAreLife ❤️🍜
I made this noodle dish…it was amazing!!!!! Had it with some pork dumplings also…man it was so good. Thank you
Glad you liked it!!
Oh my word... that looks AMAZING
Why do I love this channel, prolly cause she can cook...
I just made this. I didn't have the doubijiang sauce so I improvised with a super hot Chinese chili oil I have (and reduced the recipe amount), and oh man, is this good! So simple and satisfying
I made this today for my family and everyone loved it!!! Thank you so much
Yummm. This recipe is really my go to dish for a nice, somewhat quick spicy noodle soup. I make it at least once a month. Yum yum
Since I found this video, I make this all. the. time. And my husband--who likes neither soup nor noodles--loves it.
I love your recipes and I want that bowl 🤣
I’m salivating, this looks gorgeous
Hi Marion, you have onion in the ingredient list but I don't see when to throw in the pot. Assuming with the garlic and ginger?
best cooking chanel ever, my mum would love you
Wow that looks amazing my mouth is watering lol thanks so much for sharing ❤️🙂
evryday i cook your resepi so nice
Here because I love a challenge. Lockdown in Norway, let's see what I can do to remake this with basic ingredients lol.
I felt I was the only one that likes to cut tofu so satisfying lol 😂❤️
Nope. Me too! LOL
Me three! Lol! ;)
Looks delicious! Do you know if I can replace the pork with a vegetarian counterpart? Maybe some shiitake mushrooms? Thks, and great video!
Awesome I was salivating watching your soup bowl.
I love your recipe i just make it and my husband and sister in law love it all ♥️
Love Love Love your channel!
Looks so good!! All your videos make me wish i worked on your set so i could taste everything!
Ahhh. Your videos are so soothing and divine. And delicious.
I just made this. It is so good!!
Yet another terrific recipe. I made it as per your video with the addition of the onions that are in your written recipe on your website. I added the onions after letting the garlic and ginger fry for about 30-45 seconds until the garlic lost its raw smell and then sweated the onions before adding the pork. I made the recipe last night and another batch this morning (Thanksgiving day here in the USA) which we portioned and froze for quick and easy suppers. Any chance you know a recipe for Thai mussels that are floated in a yellow curry sauce in their shells and then steamed? It was a favorite of mine when I lived in Thailand and I've never been able to find a recipe for it. I find myself craving it quite often. Thanks awfully for another wonderful recipe!
Amazing vedeo . it's very helpful for bigners like me ....thanks
Hi,love this dish,can’t wait to make it.
I made this last Saturday. Superb recipe! thanks.
This looks solo good and so easy to make. Thank you for this.
Looks amazing
Like always!
I love all your cooking!! Love from Philippines. 😘😘😘
Spicy noodles are what I’m after. I will make this.
The food looks amazing. I can almost taste it.
Question: Is the peanut cooked/roasted or raw?
Look so delicious
Can’t wait to try your recipe
Give my love to Mama Noi
😘😘😘😘
Amazing simple and easy recipe! Thanks !
Awesome job 💓
absolutely beautiful dish!
That looks amazing
My boyfriend loves spicy noodles. Going to make this for him thanks for sharing!
Looks swimmingly sooooo goooood!
As coming winter nips at our toes here in the southwest. I am excited for all of your noodle soup recipes, the tried and true older ones and all the new ones you are sure to share with us.. This looks divine Marion! 🍲
Doubanjiang vs laoganma. Wich one is better?
Hi Marion,
The recipe on your website lists 1/2 an onion -- do we need this? I can't see where/when it should be added, and it looks great without it! Thanks for sharing; I've been on a Marion cooking streak the past few weeks and everything has been wonderful :) :)
This look amazing!!!
Hi Marion, what would you suggest as a good replacement for shaoxing wine? It’s essential in Chinese cuisine and I love Chinese food but I don’t do alcohol 😋
Looks so amazing but I'm a little bit confused, why you didn't wash the noodles after boiling?
My Goodness, You’re the Best Marion !!
I am from India and couldn't find that doubanjiang sauce... Not even online on Amazon. Is there any substitute of that?
Also, I am a vegetarian so what can i add instead of pork?
I live in China for 14 years, but always learn to cook the Chinese dishes on youtube from non-Chinese. :D . I wonder for this dish, why it is addressed as "Shanghai spicy noodles"? Found it on other channels also under the name. It is so the opposite of typical Shanghai taste, which is rather sweet, brothy, tangy. From my food experience it tastes rather like Sichuan or Shanxi, Beijing up north. Maybe one day you show us how to prepare the famous chicken feet! That would be fun!
Once again you have shared yet another magical and delicious recipe with your viewers, especially suitable for enjoying as the temperatures in my part or the world begin to fall - well, for the Fall! I have a question for you Marion. I noticed that you included some Chinese cooking wine in your recipe which you said can be left out. I happen to be philosophically opposed to consuming ANY alcohol containing products whatsoever. I usually turn to a like amount of something like pineqpple-orqnge juice as my go to substitute rather than just leaving out the alcohol containing item altogether. Do you have any other similar ingredient that you can recommend that might also serve as a suitable substitute that you could recommend or suggest? I know that chicken, beef or vegetable stocks work as well depending on what is being cooked. I would be delighted to know what ingredient your own culinary background might suggest to you as an alternative. Thank you in advance. Cheers!
JockBaloney If you are looking for something without alcohol, apple juice or white grape juice are good substitutions. The acid in the juice acts as a tenderizer, making it an acceptable replacement for rice wine in stir-fry marinades. However, keep in mind that the flavor won’t be quite the same and, in fact, a bit sweeter.
@@shortymcfox2251 Thank You for what are two really good recommendations. I will give them a try on my next go around with a marinade. I appreciate your timely and thoughtful suggestions!
You could definitely try an apple or pineapple juice. But watch out for the added sweetness. Perhaps start with half the amount. You can always add more. But generally, if I run out of Chinese wine I just leave it out when I’m cooking at home 😊
Looks amazing & simple.
Omg, it looks amazing! I have a question for you tho, should I use roasted salted peanuts?
If I need to substitute with beef instead of pork, do you have any recommendations? I was thinking about adding more oil!
I think a little bit more oil would work, and be sure to let the hamburger set on the pan and get really brown.
Trying this tonight but I only have gochujang in my pantry, hope it's as good!
It seems like a thiner mapo tofu with more meat and noodles, whats not to love about it, I will make it tonight.
Yummy
Thanks @Marion’s kitchen : I tried it, I loooved it but my broth wasn’t as red as yours 😅
Another amazing looking dish, thank you!
Delicious 😋😋😋
OMG, looks delicious!
Thank you for sharing another masterpiece with us, Marion! 🙏🏼
Question regarding the tofu: if I wanted to fry the tofu, could I add in while the pork is cooking, or would you recommend frying separately? Much love & respect.
Thank you 😊
Wow, looks so good!!
Was that chicken stock your homemade recipe you’ve shared with us?😉❤️ just yum
Yes it was!!!
i love the recipe mam