Update, second try - all broken noodles again. I paid special attention to the hanging tails, no lumps or chunks, but I noticed that when I was piping strings I had air bubbles and sputtering from the piping tip. So definitely when filling the bag be sure to compress the dough inside to push air bubbles out. --- I think I put it into the piping bag just a few seconds too early because even though I piped long strands, the noodles broke into pieces in the boiling water. They resemble elbow macaroni but taste like rice noodle. Very tasty in a stir fry with chicken. I will try again. One caution though - use a damp paper towel to clean as much of the rice flour paste from the bowl, pot and piping bag, as you don’t want to put flour paste (aka glue) down your drain pipes. I do this even when making standard fresh pasta.
@@musicful7036 How can this recipe be so terrible if we can see her making these to perfection. I imagine if you have trouble following instructions and observing the process, you may blame the cook instead of yourself.
@@musicful7036 If you elaborate more, or give links, we might believe you. I've been following her channel for quite some time now and everything is spot on. Like seriously good and easy to make.
I made these noodles for the first time this afternoon and they came out perfectly. I will be using them in a stir-fry this evening. The only thing that I was uncomfortable with was how long you can cook them before they start to float. I opted to risk under cooking, just to be safe. I truly enjoy your channel. I appreciate your clarity and attention to detail. BTW - I purchased your knife set and am very happy with it. I have fallen in love with the Chinese vegetable knife.
Mandy, I love your cooking classes. You are an awesome teacher, and every recipe that I have tried is delicious. Thank you so much. I know how much work that we don't see goes into your presentations.
Asian grocery stores sell packaged hard Rice Noodles. They look like typical spaghetti strips. They are thinner, and cook as quick or quicker than spaghetti. They are more expensive than wheat noodles.. but they are still very affordable. They are best eaten on the same day that they are cooked. Some Rice noodles have a blend of rice to tapioca. Some are just made of just rice and water. Certain brands have a decent amount of protein... where as there are some that have almost no protein. Compare that backs of the packages, to get the most protein per serving (unless you are looking for a certain authentic noodle type, for the special dish being prepared). There are also different thicknesses of Rice noodles. Some are micro-thin, and cook in like 4 min or less. The thicker strand noodles, can take much longer. There are also Bean-Thread noodles (often called Glass-Noodles). They are made from Mung Beans. They cook up to be nearly transparent, and are more "gummy". These are often used in soups. However... they have virtually no nutrient value at all, as far as I recall.
Mandy: “I want to show you how to make it because it’s super easy” Also Mandy: “the window is only 30 seconds, if you miss it you will end up with a failure” Jokes aside, great way to make rice noodles! Wii definitively try it out :)
@@SoupedUpRecipes May I please request your take on the san xian noodles from the anime "Flavors of Youth." They make it look so good, and it's really hard to find a recipe on UA-cam and the internet for it.
@@SoupedUpRecipes Maybe you could reply to user @vvivita in the above comments. I know it's still an ongoing conversation and you may be able to helmp them.
A pastry cook/chef trick for the piping bag without the binder clip/clamp is to push the piping bag into the tip, so when you fill the pastry bag the weight of the batter or whatever will push down and nothing will leak. When you are ready to pipe, just pull the piping bag out slightly from the piping tip and push out any excess air and you are ready to work.
I think they sell these at Asian markets in bags and they are usually in the refrigerator section and some come in water and some are just in a bag refrigerated
Thank you for your great tutorials. Your instruction is very thorough and you give all the tips for success. My family loves your recipes, as do I. 1.13 m subscribers!
I've made many of your recipes, but this is one I just couldn't get right no matter how closely I paid attention to your instructions. I did end up finding other much easier recipes that just involved pouring hot water into rice flour and potato (or other) starch, and then just kneading until smooth, and then pressing through a pasta or noodle press. There's also the method that uses a tapioca and rice flour as well as a rice dough starter, can even use an electric hand mixer to mix together, and that too goes through a press (or can even use my potato ricer). No fuss, no mess, nothing but perfect noodles every single time. Still, good instructional video, but this will be one that I don't save.
I can't find in youtube anyone doing this type of rice noodles that look like udon. I've seen plenty of different kinds of rice noodles but not these ones. Could you tell me the tittles of the videos or blogs? I can't find a silicone piping bag so I want to research different techniques
OK, now I'm getting eager. What noodles, alimentary products like wrappings, seasonings (THE dipping sauce) will Mandy throw down next? Fixated yet again, Mandy. We're so fortunate to see your work develop. 🌟
Hi Mandy, thank you so much for your recipes; all I have tried have been fantastic. When visiting a good Asian grocer, I am overwhelmed by all the noodle options. Could you do a basic video on which noodles are used for different applications? It would greatly help to know basic guidelines for noodles while purchasing.
Noodles are very versatile. Other than the basic, it just comes to personal preference on what type/kind of noodles you like. So don't be overwhelmed :) if you like a kind, then you can always just stick to it and make your own pairing.
I once saw a video of Chinese street food where they had a noodle that was several meters long. It was just ONE noodle and they cut the one strip according to the portion size. I always wondered how they made a noodle so long, I guess now I know. Very cool technique, reminded me of making Churros! One question tho: Are these what they call Udon in Japan?
Update, second try - all broken noodles again. I paid special attention to the hanging tails, no lumps or chunks, but I noticed that when I was piping strings I had air bubbles and sputtering from the piping tip. So definitely when filling the bag be sure to compress the dough inside to push air bubbles out.
---
I think I put it into the piping bag just a few seconds too early because even though I piped long strands, the noodles broke into pieces in the boiling water. They resemble elbow macaroni but taste like rice noodle. Very tasty in a stir fry with chicken. I will try again.
One caution though - use a damp paper towel to clean as much of the rice flour paste from the bowl, pot and piping bag, as you don’t want to put flour paste (aka glue) down your drain pipes. I do this even when making standard fresh pasta.
Don't follow this video recipe, it's terrible. Follow other youtuber's videos of how to make rice noodles, there're many good videos out there.
@@musicful7036 what's so terrible about it tho
@@musicful7036 How can this recipe be so terrible if we can see her making these to perfection. I imagine if you have trouble following instructions and observing the process, you may blame the cook instead of yourself.
@@musicful7036 If you elaborate more, or give links, we might believe you. I've been following her channel for quite some time now and everything is spot on. Like seriously good and easy to make.
@@musicful7036her recipe is amazing I make it all the time
I made these noodles for the first time this afternoon and they came out perfectly. I will be using them in a stir-fry this evening. The only thing that I was uncomfortable with was how long you can cook them before they start to float. I opted to risk under cooking, just to be safe. I truly enjoy your channel. I appreciate your clarity and attention to detail. BTW - I purchased your knife set and am very happy with it. I have fallen in love with the Chinese vegetable knife.
Mandy, I love your cooking classes. You are an awesome teacher, and every recipe that I have tried is delicious. Thank you so much. I know how much work that we don't see goes into your presentations.
Perfect for us gluten free and allergic! Been needing to make rice noodles. Thanks! New subscriber
Thank you so much for this, Mandy!! I have a friend who lives noodles but cannot eat wheat. These are Perfect!
Asian grocery stores sell packaged hard Rice Noodles. They look like typical spaghetti strips. They are thinner, and cook as quick or quicker than spaghetti. They are more expensive than wheat noodles.. but they are still very affordable.
They are best eaten on the same day that they are cooked.
Some Rice noodles have a blend of rice to tapioca. Some are just made of just rice and water. Certain brands have a decent amount of protein... where as there are some that have almost no protein. Compare that backs of the packages, to get the most protein per serving (unless you are looking for a certain authentic noodle type, for the special dish being prepared).
There are also different thicknesses of Rice noodles. Some are micro-thin, and cook in like 4 min or less. The thicker strand noodles, can take much longer.
There are also Bean-Thread noodles (often called Glass-Noodles). They are made from Mung Beans. They cook up to be nearly transparent, and are more "gummy". These are often used in soups. However... they have virtually no nutrient value at all, as far as I recall.
@@johndough8115 T hank you, but I am glad to know that I can make these at home from my pantry.
Mandy: “I want to show you how to make it because it’s super easy”
Also Mandy: “the window is only 30 seconds, if you miss it you will end up with a failure”
Jokes aside, great way to make rice noodles! Wii definitively try it out :)
LOL! I failed many times so you don't have to. Pay attention to details, the rest of the steps will be easy =)
it's easy Cristian, just don't be a failure (joking, of course).
Also only two ingredients: rice, and an exotic powder you can import from your shady contact in the warehouse district.
i want you like my future wife.
@@donwald3436 Or, you can buy it at the store like the rest of us.
Thank you for this recipe. Love watching you cook, I learn so much..
Every time I look for some recipe or method and your video shows up, I know I've completed my (re)search. Thank you!
Didn't know it was that simple and easy...you did a great job 💞💞💞
what a good trick with that peg!... I try to remember that
This VIEDO couldn’t be more perfect! I compleatly understood the process. I’m a slow learner but you made everything so clear! Thank you so much!
I haven't watched in awhile and noticed your English has improved a lot. Lovely recipe. I'm definitely going to give it a try.
Will you post a nice soup recipe with these? I loved places in NYC that sold mi fen, and my favorite are the soup bowls.
Yes, I will =)
@@SoupedUpRecipes May I please request your take on the san xian noodles from the anime "Flavors of Youth." They make it look so good, and it's really hard to find a recipe on UA-cam and the internet for it.
@@SoupedUpRecipes Maybe you could reply to user @vvivita in the above comments. I know it's still an ongoing conversation and you may be able to helmp them.
I do love this "from scratch" stuff, mostly if explained so well. Great channel Mandy! Great Mandy!
Still relevanta 2 years later and still the best recipe around. Thank you!
A pastry cook/chef trick for the piping bag without the binder clip/clamp is to push the piping bag into the tip, so when you fill the pastry bag the weight of the batter or whatever will push down and nothing will leak. When you are ready to pipe, just pull the piping bag out slightly from the piping tip and push out any excess air and you are ready to work.
Love so much. Thanka lot, from Sao Paulo, Brazil.
They are looking so good!
Thank you so much for being so generous teaching us how to cook !
Thank you, for showing how to make our own rice noodle 👍💙. Excellent demo!
Great job Mandy. I love these style noodles with a simple broth and a side of kimchi. So good!
thank you for sharing,
UB
wow!.....is that simple ha, you are so good. thank you for teaching, sharing.
Excellent recipe !
Where have you been all my life, love this recipe so easy😂
Thank you for explaining very well how to make these noodles.
Thank you! I'm very excited to try this!!
Super channel. So informative. Building my repertoire up nicely. TY
delicious watching from the USA
OMG I tried a couple of recipes but they never worked. This recipe is amazing ❤ thank you
You are my favorite flood vlogger in UA-cam! I learned so much from you. Very practical, well explained and easy to follow. You're awesome!!!👌👌👌💝🌹🌹🌹
I always have to remember to buy rice noodles 🍜 but if I can make it that’ll be great and fun ❗️🙏
Thanks I shall give this a try
I love rice noodles. I buy them at the Asian store. They don't look very difficult. Maybe I will try it😁 Thank you Mandy. See you next time 🙋♂💞🐲🙏
I think they sell these at Asian markets in bags and they are usually in the refrigerator section and some come in water and some are just in a bag refrigerated
Definitely adding these to my repertoire!! Thank you for the clear instructions!
I love this! I just added rice and tapioca to my Amazon order! Thank you for sharing!
Thanks a lot dear 😊❤️
❤❤❤ super easy... thanks
Great show thank you. Enjoy watching your show and learning new things 🙏
Thanks for watching!
Thank you for your great tutorials. Your instruction is very thorough and you give all the tips for success. My family loves your recipes, as do I. 1.13 m subscribers!
These look amazing!! Can't wait to try them out, I'll update when I have a chance to
I've made many of your recipes, but this is one I just couldn't get right no matter how closely I paid attention to your instructions. I did end up finding other much easier recipes that just involved pouring hot water into rice flour and potato (or other) starch, and then just kneading until smooth, and then pressing through a pasta or noodle press. There's also the method that uses a tapioca and rice flour as well as a rice dough starter, can even use an electric hand mixer to mix together, and that too goes through a press (or can even use my potato ricer). No fuss, no mess, nothing but perfect noodles every single time. Still, good instructional video, but this will be one that I don't save.
I can't find in youtube anyone doing this type of rice noodles that look like udon. I've seen plenty of different kinds of rice noodles but not these ones. Could you tell me the tittles of the videos or blogs? I can't find a silicone piping bag so I want to research different techniques
Thank you so much for all the extra tips to be sure we get it right. Abundant blessings to you and your beautiful family. ❤🙏🏽
I’m definitely going to have to try this. I’ve recently been put on a gluten free diet, of at least a very limited gluten intake diet.
An advanced technique! Seems like a fun challenge to get right.
I’m so excited to try!
Thank you. Much health than store bought noodles.
thanks so very much, i really needed to see this!
Rice noodles are so light and delicious.
Looks perfect and delicious! 😋🤤❤️❤️
I alwaus wondered how these were made. Thank you.
OK, now I'm getting eager. What noodles, alimentary products like wrappings, seasonings (THE dipping sauce) will Mandy throw down next?
Fixated yet again, Mandy. We're so fortunate to see your work develop. 🌟
Yummy. I’m going to try these instead of buying these are the Chinese market! Great job, Mandy!
This looks fun, I enjoyed watching the process :D
Thank you, Mandy for being an Awesome Teacher and Extraordinary Chef as you are! 💜
第一次尝试成功了。非常感谢你提供的这道绝妙食谱。❤
lumpy chunks... love it
Best video on rice noodles 👍
Omg this is awesome. Thx for posting.
Glad you enjoyed it!
That was amazing to watch… thank you
Can’t wait for the recipes to come 😋👍🏼
Thank you very nice ,i mhappy fir this
served with crispy chili oil and some mustard greens YUMMY
Looks so easy to make, great recipe!
EXCELLENT
THANKS SHARING
Will def continue to buy my noodles
😊so cute,thanks for teach food.
Hi Mandy, thank you so much for your recipes; all I have tried have been fantastic.
When visiting a good Asian grocer, I am overwhelmed by all the noodle options. Could you do a basic video on which noodles are used for different applications? It would greatly help to know basic guidelines for noodles while purchasing.
Noodles are very versatile. Other than the basic, it just comes to personal preference on what type/kind of noodles you like. So don't be overwhelmed :) if you like a kind, then you can always just stick to it and make your own pairing.
Thanks for sharing ❤
Thank you so much 💓 💗 💛 💖
Wonderful, thank you! Can you tell us how these noodles react to being kept in a freezer? Both half cooked and fully cooked ♥️
What type of piping bag should I use? Thanks
Marvelous!!❤❤❤
I Love your recipe 👍
I am going to try this, thanks 🥰
Wow very very nice 😍
Mandy; You are an Awesome cook!!👏👏👏
Thank you
Thank you. 🌸
Thank you for your Mandy, you the best ever👍👍👍👍🇬🇧🇬🇧🇬🇧👨🍳
No disrespect to your Husband but "I think I love you" making this this weekend. Blessings from Brooklyn NY FDNY Ft. Green Firehouse
Would it be possible to achieve simillar effect with potato starch? Glass potato noodles sound like a fun concept.
Thanks
Look so yummy
Tapioca flour is hard to get here. Would it be possible to substitute it for potato flour maybe?
Yes you can!
Thangkyou for the recepi 🙏🙏🙏
Thank you for the video
Obrigada.😋⚘
感謝影片 居然是台灣 米苔目
好特別！
thank you for sharing
Thank you :)
Can we use corn starch instead of tapioca flour?
Thank u ❤❤❤❤🌹🌹🌹🇱🇰🇱🇰🇱🇰
Can we store them to use later?
I once saw a video of Chinese street food where they had a noodle that was several meters long. It was just ONE noodle and they cut the one strip according to the portion size. I always wondered how they made a noodle so long, I guess now I know. Very cool technique, reminded me of making Churros!
One question tho: Are these what they call Udon in Japan?
The noodle you saw was different it's made from wheat flour and is a type of hand pulled noodle and udon is also made from wheat.
Thank so much to show us. I will try to make it. Is rice flour substitute.Ok?
Gracias por tu video🙏🙏
Can't wait to make these 😆
Can I use 200 g tapioca flour and 60 g rice flour? I like my noodles Chewier! Can I keep the same amount of water?
Thank you Manny
I have three jars of miso. Which of your recipes have miso in them? Thank you!