I have a list of questions regarding this tutorial 1- am i allowed to save the noodles strands for later days ( because I don't want to mess up the kitchen every day) 2 - am i allowed to use different types of flours like fried chicken or cake flour for example 3 - what if i forgot and the noodles were overcooked at the boiling water for example 20 minutes😅
And I am more than happy to answer them! :D 1. If you wanna keep them raw, I suggest you keep them for only a day (no more than 24 hours) because any longer than that, it can start to oxidize and go stale. So if you insist on keeping them for long, I suggest you boil them first, rinse them to room temperature, strain and coat it with some cooking oil before storing it in a Ziploc bag (the same preparation method as the stir fried noodle recipe). So that way, you can keep it longer (maybe 5 days). When you wanna cook it with, you can immediately toss it into your wok/pan if it's stir fry, or boil them again for just about 10 seconds before serving it with soup/sauce.
2. To be honest...you can. Because at the end of the day, they're just flour anyway although, I have never tried it with fried chicken coating flour (I will in the future tho), but I have a feeling it may come out weirdly due to it often contains a mixture of starches (like corn or tapioca). But...feel free to try I guess 🤣. As for cake flour, it might work but cake flours tend to already have all those baking powders/sodas included so you might feel the texture of the noodles to be a little off. 3. Holy moly if it's 20 minutes, it would've been very mushy 😅 If that actually happens, don't feel bad to discard it lol. Normally when the noodle floats at the top when it's boiling, it's technically cooked. So I suggest you don't leave the noodles boiling unattended unless you've set up a timer on your phone/stopwatch/timer thingy to help keep track on the boiling progress 😁😁
@@scejopmemes Yes! If it's still in dough form, it should be good for at least one week, as long as you store it in the fridge (and make sure it's been wrapped tightly). It will get discolored but that's just the oxidation, it should still be safe to consume 😊. I have never tried freezing a noodle dough though so, I will try to do an experiment on that.
AAAA I'm sorry you had to wait that long 🥺🥺🥺 I was juggling between suggestions and of course, doing trial and errors before I release the recipe 💜 And thank you so much!! I'll definitely make tons more noodle related contents, both short vids and longer vids!
Making this for myself tonight, and stir fryyiiiiiinnnnnnnn Post noodle making edit: I did it! My noods were a lil thick so I cooked them for longer before I stir fried it with some chicken broccoli and a sauce I made. They were still a little chewey, any tips noodle sensei?
Omg awesomeee!! 🤩 Boiling them for longer was definitely a smart move since your noods were thicker. For the chewey situation, I have a few tips that can help :) 1. Adding a bit more water to the flour will create a softer dough, making your noods less chewey 😁. Perhaps that extra half a tablespoon of water (per 100g of flour) would come in handy. You could also try adding more if you like, but don't add more than 4 tablespoons of water (for 100g of flour) or the dough might be too soft to work with. 2. You can also rest the dough for longer than 30 minutes, perhaps, even for an hour, especially if you live in a cold/dry climate. This can help further improve the texture of the dough if you find it too firm. 3. Final tip, some brands of flour may need a bit more effort to activate its gluten development, especially if it has a higher protein content. So kneading it a little longer than 5 minutes can help achieve a bouncier springier texture 😁. Hope that helps! 💜🍜✨
LOL maybe it'll taste spongy too 🤣 In all seriousness, since cake flour is basically normal flour with raising agents pre-mixed, the noodle strands might break easily
I have a list of questions regarding this tutorial
1- am i allowed to save the noodles strands for later days ( because I don't want to mess up the kitchen every day)
2 - am i allowed to use different types of flours like fried chicken or cake flour for example
3 - what if i forgot and the noodles were overcooked at the boiling water for example 20 minutes😅
And I am more than happy to answer them! :D
1. If you wanna keep them raw, I suggest you keep them for only a day (no more than 24 hours) because any longer than that, it can start to oxidize and go stale. So if you insist on keeping them for long, I suggest you boil them first, rinse them to room temperature, strain and coat it with some cooking oil before storing it in a Ziploc bag (the same preparation method as the stir fried noodle recipe). So that way, you can keep it longer (maybe 5 days). When you wanna cook it with, you can immediately toss it into your wok/pan if it's stir fry, or boil them again for just about 10 seconds before serving it with soup/sauce.
2. To be honest...you can. Because at the end of the day, they're just flour anyway although, I have never tried it with fried chicken coating flour (I will in the future tho), but I have a feeling it may come out weirdly due to it often contains a mixture of starches (like corn or tapioca). But...feel free to try I guess 🤣. As for cake flour, it might work but cake flours tend to already have all those baking powders/sodas included so you might feel the texture of the noodles to be a little off.
3. Holy moly if it's 20 minutes, it would've been very mushy 😅 If that actually happens, don't feel bad to discard it lol. Normally when the noodle floats at the top when it's boiling, it's technically cooked. So I suggest you don't leave the noodles boiling unattended unless you've set up a timer on your phone/stopwatch/timer thingy to help keep track on the boiling progress 😁😁
@@willitnoodle speaking of noodle storage, can I store the dough at resting for like days
@@scejopmemes Yes! If it's still in dough form, it should be good for at least one week, as long as you store it in the fridge (and make sure it's been wrapped tightly). It will get discolored but that's just the oxidation, it should still be safe to consume 😊. I have never tried freezing a noodle dough though so, I will try to do an experiment on that.
You single handedly saved my life with this
Awwww it's an honor 😍🤩💜
finally! The water tutorial ive been waiting for since like july!!!
Really great tutorial btw! hope you forever make great noodle content like this!
AAAA I'm sorry you had to wait that long 🥺🥺🥺 I was juggling between suggestions and of course, doing trial and errors before I release the recipe 💜 And thank you so much!! I'll definitely make tons more noodle related contents, both short vids and longer vids!
thanks bro
My pleasure 😊💜🍜🍜🍜
i am commenting while waiting the dough to set, i hope it tastes great!!
OOH NICE!! 🤩🤩 Let me know how it turns out! 💜🍜✨
Great Job! Thank you for your concise, clear instruction!
Pleasure's all mine, fam 😁😁💜🍜
i dont have al purpose flour can i use normal flour
Yes, you absolutely can! 😁 Noodles are typically made with normal flour to begin with. 💜
Thanks,dah try buat,memang menjadi,cuma saya buat tebal sangat jadi liat sikit
Woot!! Asalkan menjadi heheheh. Xpe the texture of the noodles does take a bit of practice. Nnti second/third try confirm perfect punya 😁🍜
Would these apply to making of other kinds of mianshi (roughly the Chinese equivalent of pasta)?
Oh yes absolutely! 💜 The two recipes I showed is just an example of how it can be served but the possibilities are endless! 😍
Bro did not realize that this will breed a new generation of mad scientists that would do things far unhinged for human comprehension
"Let's make noodles, but not with water... With CORRUPT POLITICIANS!" 🤩🤩🤣💥🍜
@@willitnoodle LMAO 💀
You Cured Cancer With This One
Awwhhh 🙈💕🍜✨💜
"YOU GOTTA COOK GOOD, FAM!" Made me laugh till i lose breath XD
Hehehehehe 🤣🤣😁🙈
Do i know how to cook?
No,
Did i watch the video and saved it anyways?
Yes.
Awwwwww 😍😍
Did this comment made my day?
YES!! ✨❤️🍜💜 Thank you!!! 😁😁
@willitnoodle NP bro
@@willitnoodle i think most of us viewers barely knows how to cook (except instant noodle) yet watched it 🤣
from TikTok ❤
Ayyyyy TikTok fam!! Thanks for checking out my channel too 😍🙈💕🍜
Thank you Krusty Krab training video voice!
You're welcome! Now protect this secret formula at all cost! 🤭
Making this for myself tonight, and stir fryyiiiiiinnnnnnnn
Post noodle making edit: I did it!
My noods were a lil thick so I cooked them for longer before I stir fried it with some chicken broccoli and a sauce I made.
They were still a little chewey, any tips noodle sensei?
Omg awesomeee!! 🤩 Boiling them for longer was definitely a smart move since your noods were thicker.
For the chewey situation, I have a few tips that can help :)
1. Adding a bit more water to the flour will create a softer dough, making your noods less chewey 😁. Perhaps that extra half a tablespoon of water (per 100g of flour) would come in handy. You could also try adding more if you like, but don't add more than 4 tablespoons of water (for 100g of flour) or the dough might be too soft to work with.
2. You can also rest the dough for longer than 30 minutes, perhaps, even for an hour, especially if you live in a cold/dry climate. This can help further improve the texture of the dough if you find it too firm.
3. Final tip, some brands of flour may need a bit more effort to activate its gluten development, especially if it has a higher protein content. So kneading it a little longer than 5 minutes can help achieve a bouncier springier texture 😁. Hope that helps! 💜🍜✨
Dame is it good
Very and also satisfying 🤤💕
ayo the longer the better???😂😂
AAA I TOTALLY MEANT THE NOODLES 🙈❤️💜🍜
If I use cake flour would it be fluffy 🤔😅😅
LOL maybe it'll taste spongy too 🤣 In all seriousness, since cake flour is basically normal flour with raising agents pre-mixed, the noodle strands might break easily
time to mess the kitchen again😊
Yaayyyy go for it!! It'll be worth the mess heheh 🤭💜🍜
Is it just me or is Plankton narrating this? 😆
Definitely! I've given up trying to steal the Krabby Patty' secret formula, so I make noodles now 🤭✨
Light soy = kecap asin
Dark soy = kecap manis
Is it ?
Close 😁😁
Light soy = Kecap cair
Dark soy = Kecap asin
Sweet soy = Kecap manis
Kamu Islam ke
Mesti la :')
@willitnoodle ooo