Spicy Noodles in Mashed Potatoes Sauce (New Street Food in China)
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- Опубліковано 19 тра 2024
- Mashed potato noodles, 土豆泥拌面!
0:00 - Wait, what?
1:16 - The Mashed Potatoes
2:00 - The Youmian, Oil Noodles
3:11 - Overview of other components
3:58 - The Geng
5:10 - The Chili Oil, ish
6:07 - The Pickles
6:34 - The Pork
7:34 - The Garlic Water
7:53 - Final Assembly
8:40 - Where to go from here
FULL WRITTEN RECIPE
... is over on the Substack! Completely free, again, if it had to be said.
chinesecookingdemystified.sub...
There's a lot of moving pieces so we'll keep most of the ingredient lists over there, but might as well scribble down the final portioning for one bowl for you all.
WANG GANG'S CHILI OIL RECIPE
As promised:
• 厨师长教你：“香辣红油”的正宗做法，凉菜好伙...
Similar to what we do these days, we'll circle back to this in the future :)
ONE BOWL OF MASHED POTATO NOODLES
* Cooked Youmian Noodles, 100g
* Mashed potato, 40g
* Chili oil, 1.5 tbsp
* Cooked Minced Pork, 30g
* Carrot/Mushroom Soup, 40g
* Crushed Roasted Peanuts, 1 tbsp
* Chopped Zhacai, ½ tbsp
* Sliced Pickled Daikon, ½ tbsp
* Chopped Scallion, 1 tbsp
* Chopped Cilantro, 1 tbsp
* Garlic Water, 1 tbsp
* Soy sauce (生抽), 1 tsp
* Dark Chinese vinegar (陈醋/香醋), 1 tsp
* Sichuan peppercorn powder, ¼ tsp
* MSG, 1/8 tsp
______
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/ chinesecookingdemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite... - Навчання та стиль
Hey guys a few notes:
1. So… we’re not quite sure where or how exactly this dish got its start. It’s entirely possible that - at least this form - this was an invention by the vendor that we showed in the video. There’s a couple videos over on Bilibili of people nabbing mashed potato noodles from her, this video *appears* to be the first one? Could be wrong. www.bilibili.com/video/BV1LV4y1e7af/?vd_source=6aeef15d943af70a164942f387723367
2. Reminder that over on Substack there’s both (1) a complete written recipe and (2) a - probably overly-long - discussion of the cultural background (re street food in China, the history of the Chengguan, etc). So definitely check that out if you’re curious! chinesecookingdemystified.substack.com/p/spicy-noodles-in-mashed-potato-sauce
3. As we discussed a little in the video and the linked written post, for this sort of street food we think it makes the most sense to make larger batches & freeze what you can. *Most* of the quantities given in the video were assuming eight bowls of noodles, except the stuff you’d need to prep the day of (though heads up that in the video the mashed potato was for 16 bowls and the chili oil was for 4 bowls, sorry about that, the quantities are normalized in linked post).
4. Sometimes I worry about this whole portioning bit getting a little confusing. If anyone has any ideas on how I could potentially communicate this sort of thing clearer, I’m definitely all ears.
5. In this version of our ‘adjusted Lao Gan Ma’ we included a bit of spicy chili powder (in the form of cayenne pepper, which doesn’t have much fragrance *but* is reasonably piquant when fresh). If you happen to be China based, for this sort of thing you could use a Chaotianjiao chili powder (朝天辣椒面) or, best case, toast up some Chaotiaojiao/Xiaomila and pound them yourself.
6. Milk powder in mashed potatoes was sort of a revelation for me. In the past, for my mash I’d go heavier on the butter and add in a good slug of cream… to which Steph would often say that the mashed potatoes were too oily/filling (i.e. 腻). Milk powder - full fat by the way! - seems to really help on that front.
7. Obviously, you can also go whatever direction you want with the noodles. This sort of ‘oil noodle’ is just a fantastic way to prep noodles for street food - the whole process separates the noodles and avoids stickage. As an aside, the noodles themselves keep quite well in the fridge (3-4 days) if you portion them out into little air-tight baggies, and can be quite convenient to have around.
8. Whoops, the potatoes in the video were actually Yukon gold (I believe?), not Russets. I've always conceptualized the former as having more of a 'round' shape, but I suppose I should've gone by the color of their flesh. Apologies. Obviously for a mashed potato either one is ok, just do whatever you do for a mashed potato.
That’s all I can think of for now. Next video is one we’re pretty excited about (and is a little on the intense side, cutting wise), so this was sort of a quick one while we were getting our ducks in a row on that front :)
i'd think it would be awesome to have a quick heads up at the start of the video about how many portions you are calculating for before going into the quantities - a quick "the recipe we are showing today should serve around 6-8 portions" would make that easy to identify. if a batch is larger, i think an on-screen note should suffice.
I think they are just the thai potato, it's about 75% Yukon in texture but it's size is very russet like. It is the only variety readily available at most markets here, unless you find yourself a potato auntie at wet market or something haha
@@theclash36 Regarding potatoes, would it be better to say whether they are waxy or floury? Potato varieties are regional. I know that we can't get either Russets or Yukons in the UK (and maybe the rest of Europe), in the same way that you can't get King Edwards or Maris Pipers in the US.
Why do you say to use quarter teaspoons of some seasoning, a teaspoon of others, and yet you are using 1/4 tsp for everything in the video? It’s written on the spoon. Edit: this is when you season the pork
My initial thought is just not to over think it. I don't have data on me, but assuming that a major factor of China's exposure to mash potatoes from KFC, if the UK has the dried boxed variety... it might even be more accurate? @@kjh23gk
Hey babe, new Chinese street food just dropped
💀💀💀
Wtf… you always comment like you’re talking to some imaginary person? Like the rest of us watching these great videos don’t need that! Pls get a life
2:40 Thanks for reminding me... I need to clean the grills on my fan.
Yeah I know, wasn't exactly charming on camera...
Same, been too lazy to clean mine for like 5 months and it's now blowing jack
This reminds me of a fairly common food eaten by long distance hikers. A cheap pack of ramen to which you add a packet of Idahoan dried mashed potato flakes. With add-ins that are far less interesting, but easy to bring along on a hike, like olive oil, mayonnaise, etc, and obviously the little seasoning pack from the ramen pack.
People may think that noodles and potatoes are too starchy, but my mom used to make turkey noodles over mashed potatoes after the holidays. Boil the carcass, then add any left over meat bits, along with some aromatics, and finally add some homemade egg noodles (pretty wide). Served over mashed potatoes, and all the kids get full and sleepy! FWIW, the person that told my mom it was too starchy LOOOOOVED it when they tried it.
In Italy (in central/northern Italy anyway) they eat potatoes on pizza and with pasta! After all it's not that much starchier than pasta e fagioli or serving beans or bean chilli with cornbread or something.
@newcamomile Especially in Liguria, where the pasta and potatoes are boiled together with green beans and then mixed with pesto.!
Gotta add some sweet corn to that bowl. This year with the leftovers, I started playing around. It's super heavy and rich, so I figured some acidity would cut it nicely. A few dashes of tapationhot sauce and some homemade sauerkraut in the bowl. No corn sadly. Mashed potatoes had caramelized onions and roasted garlic, plus sauteed onions.
The dressed up potatoes and the brighter flavor additions really took it to another level. If only I'd had corn too though
@@newcamomile @FriendofWigner: Rice and potatoes go incredibly well together.
@@violetviolet888asian eat potato with rice all the time. 😂😂
I really really like that you label all the components of the recipe and mention how essential they are to the dish at 3:14!
It gives a great overview of the dish, and makes the recipe more accesible, especially for vegetarians/vegans and people who do not have access to the more "exotic" ingredients not commonly found in western supermarkets.
The “Ramen Bomb” (1 packet instant ramen mixed with instant mashed potatoes) is a popular food among long distance hikers/thru hikers. Well not exactly popular, but certainly something people talk about.
Doubtful it has anything to do with this dish, but funny to think about.
I scrolled down to make sure someone had mentioned this in the comments, sounds weird but it's actually pretty great
I came here to say this.
Ditto. Came here to mention Ramen Bomb...
Anybody have a favorite combo? Packet of tuna with Parmesan cheese flavored potato flakes with chicken flavor ramen...
A quick request - please vacuum your fan! The dust hanging off of it was a bit too intense to be blasting noodles with it!
Other than that I can't wait to try this one! Really love to see new and interesting ideas developing right in front of us!
Naah, this grime gives dishes this authentic Chinese street food flavour. If you don't have access to gutter oil, you need to substitute it with other methods, like a dusty crusty nasty fan.
😂😂😂😂😂😂 lmao
Those don't look like russets in the video.
Russets will give you light/fluffy mash as long as you get rid of a lot of the starch by washing them over before and after cooking.
Yellow potatoes will have much waxier texture and 'gloopier' feel.
Both can work for mashed potatoes, but my guess is that you want the waxy yellow potatoes so they cling to the noodles more
Yeah, apologies, my potato varietal identification was a little off there apparently :/ Thanks for the correction. I think that either would work fine for this specific dish.
I was thinking the same. The difference between starchy/mealy (russets) and waxy potatoes (e.g. reds, fingerlings) is the ratio of amylose to amylopectin. The latter is higher in the waxy variety and indeed makes things "goopier" or stickyier when whipped/folded a lot. It's also the same situation with "glutenous" rice varieties - higher levels of amylopectin - and why they're favored for things like mochi.
Interestingly, there is a similarish dish in America that is found around the Ohio, Indiana, Kentucky and West Virginia areas. Where mashed potatoes are served in a bowl with chicken noodle soup over top. Obviously there are significant differences, but the key element seems to be the noodle soup combined with the mashed potatoes. My dad grew up eating it in Muncie Indiana so in that region it goes back to at least the 1930's. I wonder if there is any connection?
That my friend is convergent evolution
that actually sounds kinda good, although could the root of that dish be from matzo balls? or something eastern european? feels like it's that kind of a dish.
It isn't chicken noodle soup, to be clear, it is "chicken and noodles". If you google "Amish chicken and noodles" you can find a recipe. It is thick and starchy. And it is amazing. I actually went to school in Muncie, Indiana, but now I'm back home in Terre Haute.
Mixing mac n cheese and mashed potatoes are also pretty good, though definitely not normal.
It certainly could be. I brought it up because of the similarities and the fact that in the video the point is made that much of the street food is being influcenced by flavors brought back to China from young people who have traveled. I myself make the chicken noodle version with asian flavors especially chili garlic crunch. @@timmccarthy9917
I've never heard of this (but, I've also never been to any of the states you mentioned), but it sounds really good!
Nice dirty fan. Very authentic 😊
drying noodles next to that fan WoW
That fan is heinous. Lol
2:45 that fan looks like it adds some flavour too
Minus point for tossing noodle in front of dirty fan!
5 star for very nice doggy!
I've made dozens of the recipes you guys have covered, and its inspired such a genuine passion for chinese foods and really just cuisine the world over. Your videos are a constant source of new excitement for me, especially the ones on street foods :)
Seeing 3:30, I would love a whole episode of thick soup/geng ideas!
Oh wow that's awesome. A mix between western cooking and eastern
One of my most favorite things is the mixing of different cultures and their food. When it works, its amazing. Thanks for sharing!
lol. That fan.
I grew up in the US but mom is from Korea, and we used to make something like this with Thabksgiving leftovers!
I always find it interesting when you cover modern Chinese food!
I love you guys but that fan was kind of a jumpscare.
feels like something I would make when I am frunk as duck.
Frunk as duck 😂😂😂
Noodle soup over mashed potatoes has been a thing where I live in Ohio forever. Sure the Chinese version has more to it but it's interesting to see the similarities.
We made these today! Absolutely incredible, thank you so much for sharing
This dish is literally catered towards me and me alone. It’s a dream come true
This looks awesome! It honestly gives me post Thanksgiving/Christmas dinner vibes where leftovers just get mixed together but with noodles and chili oil.
I'm all for frying just about anything in chili oil. I like to make my own but I usually stain out the solids because 1) it lasts longer and B) I use hot to super hot peppers Habanero to Carolina Reaper chili peppers LOL 🤣
3:15 was such a helpful tip!! i love your guys’ channel :)
Looks delicious, thank you for the recipe.
Can we talk about the fan?
I know there are mashed potato udon dishes in Japan, like a mashed potato curry udon, so I wonder if it's possible this also might have been inspired by those?
Y'all should make a make a poster/infographic of toppings. Loved that moment.
oh my god this sounds SO GOOD
I've had milk powder from another recipe hanging around and will add them to my mash; but the butter and cream stay. Looking forward to trying both this recipe and the original as I love me some carbs with my carbs and a side of protein. Glad I read your pinned comment as I didn't want to be the one correcting the russet thing!
clean your fan!
Yeah, lol. I gave that a serious side eye especially with food.
This reminds me of a thing I do where I replace rice with mashed potatoes (just potatoes, no butter) and add a bunch of toppings to it. Laoganma, pickled vegetables, saltcod. All sorts of stuff
This sounds amazing!
I recently seen a futurecanoe video where he stated his favorite new dish was spicy noodles smothered in cheesy mashed potatoes from a viral video so it seems mashed potatoes and noodles is taking the world by storm.
As always, WOW 😄
This looks incredible
In my family, I'm from Iowa, we love our noodle dishes poured over mashed potatoes. Beef and noodles, or chicken and noodles are fantastic over mashed spuds, so this dish is just an evolutionary step, from my perspective. Looks delicious, btw.
Great recipe, the only thing I didn't catch was if this was a warm or cold dish. Mayby both work fine, and it's clearly not hot out of the pan given that the noodles are cooled first.
I know this isn't the main thrust of the video but thank you for providing a recipe for mashed potatoes that uses milk powder. I wasnt aware that was an option and (due to various taste hangups and fears around liquid milk and to a much lesser extent butter) thanks to this I might actually have something now :)
can't wait to try this! i'll be veganizing the fried pork by using textured veg protein plus some extra oil to cover the fattiness.
great work as always!
Hi, great video - I was wondering though, do you plan on making a video on Chow Fun noodles? The thick Ho Fun ones are absolutely great, it’s my favorite noodle dish ever.
Thanks for sharing.
Chris, first of all, amazing dish, and fantastic recipe as always. But, do you need someone to come around to clean your fan cover? That's really over due, mate! LOL.
I just want you to know, I am on a diet and doing very well (down 40 lbs!), and seeing your content is absolute torture! But I still love to watch it. What you make is so great, and your directions and explanations are wonderful. I look forward to the day I can make it for myself (in moderation). Keep up the great work!
So your mother probably a very smart cook. You should always be making it to honour her!
Love your videos like always, I really want to try this recipe soon but that fan was scarily dirty.
That is one filthy fan.
That sounds dope af
That dog is better groomed than I have ever been in my life.
Very interesting recipe. Thank you for sharing! Please clean the fan you used to cool the noodles.
looks so good, I might try with instant mash
:) it's like malay "Mee Rebus", the sauce is made from sweet potato, but same principle.
Yeah, mee rebus but they use sweet potato right?
really neat, thanks.
我這沒擺攤的不過 it looks like a wonderful veg meal!
The fan seems to have a great deal of mould on it. Is it safe/hygenic to use for cooling down food?
a carbs bomb. love it
What I've found time and again to be a surprisingly solid replacement for alkaline noodles in numerous dishes, is plain, old spaghetti.
definitely the type of dish to eat out, or not prepare a small portion size, due to number of steps and ingredients.
This looks fire
might wanna give that fan a wipe before using it to season your next batch of noodles ;)
Ah the joy of another culture discovering that starch served over starch is the best.
Reminds me of the rice and potato dishes in India, or that bomb AF Egyptian dish with the broken spaghetti and rice, or even Rice-a-Roni and chip sandwiches.
Alright now, noodles with mashed potatoes, this must be one of the simpler Chinese recipes, right? Like, how hard and time consuming can it ge... oh, okay. All jokes aside, I love your channel guys, and your recipes are always amazing, I can just never find the time to do any of them. lol So I'll just keep watching and collecting information and inspiration. :)
Go (mostly) instant! Alkaline noodles take 5 minutes to boil. Then instant mash, (already instant) pickles, jar of laoganma, sub fried pork with "bacon" bits maybe. The one difficulty is getting an instant geng -- there are instant "boil with egg" premixes from Knorr (yes, that multinational corp) in China and freeze-dried soup blocks from a number of brands; whether you can score that in the US, I don't know.
Love the street food, this abomination will soon be in my belly. Cheers!
Would love a video on food trends in China generally, maybe how trends manifest in street food vs restaurant food?
Ramen and mashed potatoes sounds like some peak drunk eats
"What starch would you like"
"Yes please"
this the kinda thing id make in middle school lunch break
Well this'll be one to try with some leftover mash at some point!
Dunno if I am brave enough to go the whole way with noodles but I will definitelly give a try to chinese smashed potatoes
I think this could actually be coming from videos showing campers making a "Ramen Bomb" using Idahoan potato flakes and packages of ramen. There are so many takes on this with additions of other savory things added.
I'm from Germany and my grandma often made something like this. Egg noodles, mashed potatoes and fried onions.
It’s a fancy Ramen Bomb.
Ain’t going to lie. When I first saw the thumbnail I thought it be some sort of spaghetti thing but strangely enough thought flavour components look kinda good. I might have to make this though I may have to sub the noodles for spaghetti pasta.
We used to make something like this growing up in my family. It would be a cup of noodle with some instant potatoes and instant gravy with some fried egg and maybe some leftover chicken
10/10 dish, but 2/10 fan. Please clean your fan thanks
I could go for a "liao jio aka shaoxing wine" shirt if you ever decided to make one.
Making this dish with ramen noodles and instant mashed would be just a killer backpacking meal
I think I remember simply dumpling talking about how much the creaminess of potatoes made a difference in all kinds of dishes. I do not know the reality of how popular potatoes are in China. I've been living in the Republic of Belarus for more than 20 years and we are known as bulbas, potatoes. I personally feel, and I'm speaking specifically right now in mid-January, if you have potatoes in your life, and I grow my own, you have a particular amount of health that you wouldn't have otherwise without these nuggets of gold. And for what it's worth, I used no dig last year and though I didn't have my maximum yield, I've got plenty of potatoes in the root cellar.
Made a vegetarian version of this tonight. Really satisfying, as others have commented, it's an evolved Ramen Bomb but with better seasoning
Somebody really ought to clean out that fan 2:42
Not to nit-pick, but those aren’t russets you’re using but some larger variety of yellow potato. Which is a more flavorful potato anyway.
Yuck, the fan was really filthy, with all the dirt in the risking of blowing and mixed into the noodle.
In the upper midwest US, slow cooked beef and egg noodles over mashed potatoes is a thing as well.
the thickened soup concept reminds me of chicken manchow or manchurian in indo-chinese! I would love to see you guys cover indo-chinese one day!
Kinda reminds of a video I saw of somebody making cheesy mash potatoes and mixing it with those korean fire noodles. not the same thing, but i imagine it should be pretty easy to combine both recipes
Hayek looking handsome with his haircut there
Need to know where you got your mortar and pestle?
Btw you can just use a splash of fresh milk instead of milk powder, slightly reduce the amount of butter and you'll be fine
Be sure to pick up all that delicious dust flavour from a fan that hasn't been cleaned in six years
See this video just when I was thinking how to make use of my leftover mashed potatoes 😂
Whoa
oh no I'm hungry now
im gonna tried it but without the noodles 😂
How do you make the carrots for this dish?
Delicious looking recipe but please please clean your fan it was awfully dusty 😕
Smart street food. Cuts a few corners and makes the transaction quicker, and the food itself is quick to eat and hits like a brick.
sayah hadir dari indonesia jawa barat semoga sukses