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 :)
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.
@@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'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. 🌟
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
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.
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 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?
Hello! I just made it, and it's broken into small pieces when I boil it. But the noodles didn't break when I picked it up with my chopsticks. Maybe it broke during the boiling process, but is it made too thick? When I lifted it with a spatula, it fell off once, and then the ribbon didn't look as pretty as in the video, and it felt a bit thick.
They will stay good in the fridge for about 3 days (put them in a sealed container without the water) If you freeze them, the texture will change and they will break off easily once reheated. You can still make noodle soups once the noodles are frozen. They do sell these noodles frozen in the Asian market but I never liked the texture. I mean, everybody is different so you may like it.
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.
Didn't know it was that simple and easy...you did a great job 💞💞💞
Thank you for this recipe. Love watching you cook, I learn so much..
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.
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.
Every time I look for some recipe or method and your video shows up, I know I've completed my (re)search. Thank you!
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.
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'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
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!
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 🙋♂💞🐲🙏
OMG I tried a couple of recipes but they never worked. This recipe is amazing ❤ thank you
what a good trick with that peg!... I try to remember that
Thank you, Mandy for being an Awesome Teacher and Extraordinary Chef as you are! 💜
Great job Mandy. I love these style noodles with a simple broth and a side of kimchi. So good!
thank you for sharing,
UB
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. 🌟
Thank you, for showing how to make our own rice noodle 👍💙. Excellent demo!
Love so much. Thanka lot, from Sao Paulo, Brazil.
Wonderful, thank you! Can you tell us how these noodles react to being kept in a freezer? Both half cooked and fully cooked ♥️
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 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
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.
Where have you been all my life, love this recipe so easy😂
Thank you so much for being so generous teaching us how to cook !
Looks perfect and delicious! 😋🤤❤️❤️
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.
They are looking so good!
These look amazing!! Can't wait to try them out, I'll update when I have a chance to
I always have to remember to buy rice noodles 🍜 but if I can make it that’ll be great and fun ❗️🙏
That was amazing to watch… thank you
Can’t wait for the recipes to come 😋👍🏼
Yummy. I’m going to try these instead of buying these are the Chinese market! Great job, Mandy!
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?
No disrespect to your Husband but "I think I love you" making this this weekend. Blessings from Brooklyn NY FDNY Ft. Green Firehouse
Excellent recipe !
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!
Thank you! I'm very excited to try this!!
delicious watching from the USA
Super channel. So informative. Building my repertoire up nicely. TY
第一次尝试成功了。非常感谢你提供的这道绝妙食谱。❤
Can’t wait to try! After I get my land legs again though 😵💫 all the camera movement was making me a little dizzy!
Definitely adding these to my repertoire!! Thank you for the clear instructions!
Thank you for explaining very well how to make these noodles.
wow!.....is that simple ha, you are so good. thank you for teaching, sharing.
Is tapioca flour the same as tapioca starch? Can you mill tapioca pearls in a Thermomix to make tapioca flour? Thank you. :)
I love this! I just added rice and tapioca to my Amazon order! Thank you for sharing!
Thank so much to show us. I will try to make it. Is rice flour substitute.Ok?
Thank you. Much health than store bought noodles.
served with crispy chili oil and some mustard greens YUMMY
Rice noodles are so light and delicious.
Great show thank you. Enjoy watching your show and learning new things 🙏
Thanks for watching!
This looks fun, I enjoyed watching the process :D
I’m so excited to try!
Thanks a lot dear 😊❤️
is it normal rice powder or glutinous rice powder?
An advanced technique! Seems like a fun challenge to get right.
I have three jars of miso. Which of your recipes have miso in them? Thank you!
lumpy chunks... love it
Mandy; You are an Awesome cook!!👏👏👏
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.
What type of piping bag should I use? Thanks
Can we use corn starch instead of tapioca flour?
Thank you for your Mandy, you the best ever👍👍👍👍🇬🇧🇬🇧🇬🇧👨🍳
Tapioca flour is hard to get here. Would it be possible to substitute it for potato flour maybe?
Yes you can!
Thanks I shall give this a try
Is the rice flour safe on arsenic. Depends where the rice are planted. It could be toxic eating it often
Best video on rice noodles 👍
thanks so very much, i really needed to see this!
So is this your first time making this noodle? Hope it goes well when I make it. Could this be dehydrated for long term storage?
You can dehydrate these rice noodles with a dehydrator. But they are thick so it take a long time...
Hello! I just made it, and it's broken into small pieces when I boil it. But the noodles didn't break when I picked it up with my chopsticks. Maybe it broke during the boiling process, but is it made too thick? When I lifted it with a spatula, it fell off once, and then the ribbon didn't look as pretty as in the video, and it felt a bit thick.
I can't find tapioca flour. What's a good substitute. Thanks
Whats a substitute for tapioca flour? We don't have that I Europe. Maybe corn flour?
Oh! I'm in Taiwan learning Mandarin right now! I need to make it... or just go outside, buy some and eat :D :D :D
Yes.
Thank you so much 💓 💗 💛 💖
what else can we use instead of tapioca flour?
Looks so easy to make, great recipe!
Would it be possible to achieve simillar effect with potato starch? Glass potato noodles sound like a fun concept.
OM My, another way to make rice noodles. I've only steamed it on a platter. Ever used a double boiler to pre cook the starch?
Thank you
Please, quelle farine avez-vous utilisées? Ensuite une recette pour la sauce d'accompagnement. Thanks ❤
I alwaus wondered how these were made. Thank you.
Thank you. 🌸
Your amazon link to the rice flour needs to be updated. Getting error code the page is not available.
Thanks
mandy can you tell you have two bow of flour is both is rice flour or other can you tell look easy to made
😊so cute,thanks for teach food.
感謝影片 居然是台灣 米苔目
好特別！
Thanks for sharing ❤
Oooo, if you're posting this then you're about to post some absolutely exciting recipes! I'm looking forward to it. 👀👀
Very soon!
Can I use cassava flour instead of tapioca?
Obrigada.😋⚘
Omg this is awesome. Thx for posting.
Glad you enjoyed it!
I was thrilled to find this homemade noodle recipe. Does this noodle store well in the freezer?
They will stay good in the fridge for about 3 days (put them in a sealed container without the water)
If you freeze them, the texture will change and they will break off easily once reheated.
You can still make noodle soups once the noodles are frozen. They do sell these noodles frozen in the Asian market but I never liked the texture. I mean, everybody is different so you may like it.