Mandy, this is perfect, a million thanks! I finally purchased a KitchenAid stand mixer after thinking about it for years, because I have a tiny kitchen with minimal storage, which means everything must be multifunctional and useful. I’m so happy that I did, because it does such a great job with kneading and mixing - far better than a wooden spoon and my own muscles. I made my own wonton wrappers a few days ago following your recipe, and now I can make my own egg noodles with my mixer. I cannot wait to give this recipe a try, as I’m positive they’ll be so much better than my previous attempts at noodle-making. Seriously, this is incredibly helpful information, and you’ve made it very easy to understand and apply in our own kitchens. You are a great teacher and you obviously have a passion for sharing your knowledge with others, so please keep posting. We appreciate your hard work.
@@veekleek7535 Yes, I have a slightly smaller, 5 quart version of the KitchenAid stand mixer with a tilt-head instead of the bowl lifting, like Mandy’s in the video. It works incredibly well for all pastas and breads. My only disappointment was with the pasta attachments, like the ones shown in Mandy’s video. I purchased both directly from kitchenaid - and they didn’t fit. The screw hole was set too short so there was no way to securely attach to the mixer head. I was upset because they were very pricy and was told they’d fit perfectly. I did get a full refund after sending the attachments back, but I decided to go with a manual pasta maker after that experience. With my luck, I would have gotten another defective set. The manual pasta maker works great.
My Kitchen Aid mixer is the work horse of my cooking. It can be tricky using the dough hook i.e. getting it to "pick-up" the dough but once you get the knack, you have for life.
This is by far the best explanations given in a cooking channel, my nearest Chinese supply store is more than 100 miles away but is worth the trip just for your delicious recipes, thank you for sharing, I'll see you next time.
sheldon pereira Yes, I am surprised about this, when I hear noodles requiring high gluten flour, I had expected it to contain substantially more gluten than bread flour.
My noodle maker was used once and sat in a cold corner ever since. What is most valuable is your workflow, which I followed today to make noodles again. Think I’ll be using it much more frequently! Thank you. I added vital wheat gluten to my AP flour (so I don’t have to get another type of flour), no eggs, and the noodle tasted very decent!
THANK YOU SO MUCH FOR MAKING THIS!! It was absolutely perfect timing. I do have a bosch which I use for the kneading portion, but I bought a hand roller to cut since it was 1/5 the cost of buying all the attachments for the bosch. This really helped show me how to feed it through to get better cuts and not have them stick together. I just had a smooshy mess earlier this week and knew I needed to watch some videos, and here you were!
As usual, you give give the best most useful explanation of any cooking channel on youtube. e.g. why use cornstarch not flour to dust the noodles; how to test for stickiness as indicator of when noodles are ready for a long knead; why focus on high gluten flour. Just fantastic. Xie xie ni.
I've been researching hand made noodles for a few weeks, and this video explains some things much better than most, particularly how to handle 6 batches without having to change out the roller for the cutter every batch!
You are an amazing teacher. For instance, in all my years I never knew about using corn starch instead of flour. You not only taught me that but also told me why it's important. I'm looking forward to making noodles the right way.
Mandy, I made this exactly the way you showed me and they turned out perfect. I rolled the dough to a #6 extra thin so I could make my soy sauce Chow Mien noodles. My local Asian market stopped stocking Hong kong style (Chow Mien) egg noodles. I spent so much time trying to find them online, that I just gave up trying. Your video inspired me to make my own... Now I'm hooked. The homemade noodles made far better Chow Mien. Thank you so much. Subscribed with notifications. ❤️
You're one of my favourite youtube channels! I've cooked so many of your recipes and they've always turned out delicious! :) I love how very simple your instructions are since the Swedish ways of cooking and the Chinese are so different so that they might as well be from different planets! Thank you for this video as well, now i shall experiment in my kitchen again!
I’ve been using your previous recipe for some time with great success. I was having trouble with my dough being tough stiff and tearing, so I let it set up overnight in the fridge, then took it out to knead again and make noodles and works great. I use a kitchenaid pasta attachment and seems like I did all the things you’ve shown in this video! The noodles are definitely more firm and bouncy after the second or third day
sheldon pereira Yes, the fridge temperature causes the pasta/noodle doughs to toughen, best left to rest on the bench for a couple of hours or overnight, unless it’s really hot and humid in your kitchen in which case take the dough to a clean cool place or in the fridge if needed.
Thank you. This is so excellent! I have a Kitchenaid and will try this. Your instructional videos are so thorough and I appreciate that. So many leave out critical information.
The 'pasta attachments' for my mixer is one of the best investments I've made. By no means inexpensive, it's invaluable for ALL types of pasta, and I wouldn't want to be without it. Personally? I would knead this dough by hand rather than using the mixer simply because these stiff dough's are hard of the mixer motor. _(plus I can always use a lower arm workout)_ *Thanks Mindy! You've got a new subscriber.*
Hi Mandy, I made my first batch of fresh Chinese noodles today. My husband is from Taiwan and said the taste and texture was spot on. Even better than Taiwan fresh noodles. So a big thank you for taking the time to put together such a well made video. You’re a great teacher. I’ve had my Kitchenaid pasta attachments in the cupboard for a year not having the confidence to use it to make Chinese noodles ( especially as I’m not Chinese ha ha ). I found out as my Kitchenaid only has a 325 watt motor it’s not recommended to run more than a total of 10 minutes when kneading otherwise eventually have issues with the motor. So for the first stage…mixing/ making the dough I used my large food processor with it’s dough blade..which worked out just fine….then after resting the dough I used the Kitchenaid pasta attachments. I’m so happy. So if anyone has concerns about using the 325 watt Kitchenaid to knead the dough, there is an alternate easy method…food processor. I look forward to more of your recipes.
Really great video, thanks 🐨 btw, small extra tip for pasta/noodle makers, when folding and running the dough through the pasta machine, make sure you go fold first, otherwise if you go open ends first, you will trap air as it goes through the rollers and won’t roll properly.
When it comes to noodles, Mindy is the queen. Her noodle recipes are the best: clear, precise and delicious. Tried out her biang biang noodles recipe and it became our family show. Thank you Mindy.
I've been all wanting to make noodles by hand. After watching your video, I feel confident to make some with all or your advice. Thank you for making this video.
What a brilliant tutorial. I’m now switching to cornstarch for dieting my noodles, it makes so much sense. I like your folding technique to form even rectangular sheets of pasta. I will be changing that also. Thanks for taking the time to make this video.
I've made pasta for decades mostly with semolina; however, I prefer white flour noodles for my Asian dishes. In the past I've bought fresh noodles from our local Asian grocer but it's been hit or miss since they sell out quickly so I decided to make my own. To that effort I searched for information on how to make them and found your video. The tips you offer up helped me make noodles better than I could buy. I used to dust my noodles with semolina never thinking to use corn starch. Corn starch works a lot better. Our Asian grocer is a small enterprise and doesn't stock flour so I ended up using bread flour which I fortified with extra gluten. Just this week I used the noodles in my lo mein dish and it was delicious. Thank you for an excellent and informative video.
Your attention to detail along with an explanation of brand types is very helpful. Showing the stages of completion as they happen is necessary to get good results. I know it takes time to put all this together and you are appreciated greatly. Thank you!
This video convinced me I need to support you with more than just Like clicks. You are very talented. I just got into making pasta during Covid but honestly this was my most successful go at it. I used durum flour even though I had bread flour because it was already past its Best By date. I've been storing it my fridge hoping to find a purpose for it. Made wonton yesterday and decided to make these noodles today. Used tapioca starch instead of corn starch because I had more of it and fewer opportunities to use it. Seems to work. Made your crispy pork belly a few weeks ago. That wasn't my first time but I found a slab of pork belly this time instead of a strip. Took some to my neighbor and before I got home she said she'd eaten it all standing in her kitchen. You're the best!
I have made these several times now, but omitting the salt (I find the moisture levels tricky to get right with the added salt, but may try again after I gain more experience). I was frustrated with buying noodles at the Asian market because they didn't freeze well for some reason and never tasted like restaurant noodles. My husband is Chinese and picky about his Chinese food. He agrees that these are more authentic and tastier than store bought (even from the Asian market). I really love the attention to detail about flour and how yo specifically prep the dough sections to go through the roller correctly (and efficiently). I always add a bit of turmeric just for the color. They look more official 😂
Excellent reason to use my Kitchenaid. Space is limited in my kitchen so I'm afraid it sits in storage more often than i'd like. The explanation of gluten in flour was especially helpful. I found one with 12.7%. Update: Today, I made these noodles. I followed the instructions to the letter and came out with the softest, but chewiest noodles on the planet! I will never buy prepackaged, ready made noodles again. Every tip Mandy suggested just worked! I especially liked how she coated the finished product in corn starch using the mixing bowl. It's genius! Like she said, a small adjustment to the amount of water was necessary likely due to the size of my eggs. I treated myself to a bowl of noodles with hot chili oil at the end!
I made noodles using the hand method from your other video about a week ago, and I was really happy with how they came out. Wonderfully chewy 😋 I attempted to make another batch using my stand mixer today, and I must have missed something crucial because the dough just wasn’t coming together the same. I had it in the mixer for about 12 minutes, but it was just stuck as half dough, half powder. I decided to work it by hand, and probably spent another 20 minutes of frustrating kneading, while sweat was dripping off my forehead 😔 I had to add a couple small splashes of water to work through the crumbly mess. Eventually, I gave up and put the dough into the fridge to cold ferment overnight. Next time I need to follow the recipe better I guess
Thank you for these excellent detailed instructions! Before I found your tutorial I was afraid my kitchenaid noodle maker was destined to be a kitchen experiment that never got used... Now I've made noodles twice using your directions and I'm feeling like I have the hang of it. Also I was so glad to find a recipe for Chinese noodles rather than Italian style noodles.
I liked this explanation. I never made fresh noodles because I was nervous about it and thought I would have too much. But I see that you can freeze it for a long time. Very good!
THANK YOU!! This is an excellent video. The advice to use corn starch to keep the dough, and then the noodles, from sticking together is particularly valuable. I have not come across it anywhere else. It is specially useful that you explain WHY it works. In exchange, let me share one point that may be useful for others. I live in the high desert of Arizona, where our humidity is ordinarily 15-20%, and in part of the year is typically near to zero. I've found that it makes a difference to the amount of water needed in the noodle dough. Best practice is what you recommend, to test the dough, and don't be surprised if less water is needed when it's raining, but a lot more here in the desert before monsoon.
Keep hydration level to 40%~45%, (water and eggs). You will need more starch for dusting at higher hydration levels but the dough will be easier to work with.
I was worried about not having the right type of flour but when you pulled out the bread flour I was saved, lol I think I am coming up with even more ideas for tomorrows lunch
I've wanted to make egg and lo mein noodles for a while now. Thanks for the visual. I made spinach fettuccine with the kitchenaid, it was tedious but worth it I think. Thanks
i like your explanation on the flours themselves, like the corn starch for seperating the doughs, that is very informative and helpful hints that we should know to make things more efficient, thank you.
It’s amazing really, I make my own pasta with the help of the kitchenaid, but never thought to use it for “Chinese” noodles doh. The recipe is slightly different so hank you soooo much for this video - no more bought noodles for me!
Thank you so much for all of the information and all of the do's and don'ts, the tips with the corn starch in place of the flour! This really helps me because I'm new to making pastas. ♥️
Brilliant video. Corn starch tip was very useful. Word of warning to people owning KitchenAid home mixers. She’s using a pro mixer which is capable of kneading very dry dough. The home mixer is likely to end its life kneading dough this dry.
Absolutely wonderful tutorial! Beautiful video, nice use of textual content, great production and process content. Sooooo much chef level technical information wonderfully explained in one beautifully choreographed 10 minute technique video. Very well done, as are all your videos. Brava, Chef!
Yay, everyone loves noodles!! Weirdly enough, that's pretty much exactly the same recipe I've used for fresh pasta since I was a kid, enlisted to help my Italian grandparents. I guess the ingredients kind of dictate the recipe. The corn starch is a good idea though. I will have to try that. Looks like it works better than more flour.
I dont have a lot of freezer space, but I've found drying them on the lowest heat in the oven for an hour or so, not to cook but to draw out moister. It stores well after.
Your videos are a pleasure to watch. just found the channel two days ago. I went shopping this morning and will be making Orange Chicken and Fried Rice for dinner tonight.
Thank u for sharing this is the one I need, I plan to start a business in may country but I I don't have enough knowledge on how to make a good noodles now your vedio can help me a lot thank u
New subscriber here. I just discovered your channel today and have been binge-watching your videos with increasing awe at your meticulousness and clarity in conveying your culinary knowledge. You are absolutely brilliant (and very endearing)! Thank you so much for sharing your expertise in such a detailed and pleasant manner. I look forward to trying your wonderful recipes (and to your future content).
Hallo Mandi, yesterday I was looking to this noodles recipe , since that is my second time/ last time I see you doing that making all different kinds od dimsum i think last year/ all manual with the hand last night with machine, i did same too, yes makes all easy to do and I can tell you it is delicious, I never thought is / easy to made and I enjoy it..thank you so much,, cooking with this dish Chinese recipe, I can consider you as if it is an ingrediënt you are that XO authentiek sauce.you make good recipe .. how they called that, they put to the trade mark, because you are authentic all recipe you made are good,,see you and thanks again..❤🧡💛💚💙💜and more power..
Wow! You are very meticulous and precise in your instructions. Kudos to you! I just love watching and listening to your teaching in noodles making. Do you have a cookbook? Because you should write your own cookbook. You're very good. Keep those videos coming, I'll keep watching. Thanks🥰
Thanks for this tutorial, it is sooooooo educational . Thanks and thanks a bunch. You explain things clearly in your teachings. For someone like me from another country. You are a darling. God bless you.
I've made these a couple times now, they're great! I've also made egg noodles many times using my grandma's classic American recipe, they're great too! I like these Chinese, drier noodles for soup though. But the corn starch idea, that's great! Works for both versions.
Just made this today. I had to add a lot more water, probably because my bread flour is old. lol I was nervous but it came out perfect! I love the corn starch trick. No one ever mentioned it. So in the past, my noodles were always stuck together! Thank you. I made the noodles to make your HK noodles. :D
I love your videos, learn something new every time. Also your hair, love it, wish I had hair like that. Hope your arthritis is getting better. I know how you feel.
This is the best pasta recipe I've ever seen!! Thank you so much love 🙏 I just watched your lo mein middle video and I'm just too impatient to do it by hand & recently got a kitchenaid mixer with all the attachments so I was really excited to see that YOU made a video for this. I love your channel 😊. Again, thank you!!
You are so awesome and make everything look so easy. Is there a way instead of using weight, but to also convert into cups? Many of us dont have scales at home! Thank you for posting!!
Love the way you go step by step. Thanks! Also my wok I got from you is working out great and I have an electric stove! Will definitely try this noodle making recipe.
Thank you for posting this video Mandy! I think this video breaks down all the important points of making proper noodles. This makes everything clear and easy! Great work 😀😀😀
If you only have A/P flour, you can add _'Vital Wheat Gluten'_ to bump of the percentage. Available in most larger stores, 'Vital Wheat Gluten' is a handy thing to have in the cupboard, because you only need to buy and store cheap flour, and make adjustments as needed. There's even Vital Wheat Gluten Calculators online, so you know EXACTLY how much to add!
Mandy, this is perfect, a million thanks! I finally purchased a KitchenAid stand mixer after thinking about it for years, because I have a tiny kitchen with minimal storage, which means everything must be multifunctional and useful. I’m so happy that I did, because it does such a great job with kneading and mixing - far better than a wooden spoon and my own muscles. I made my own wonton wrappers a few days ago following your recipe, and now I can make my own egg noodles with my mixer. I cannot wait to give this recipe a try, as I’m positive they’ll be so much better than my previous attempts at noodle-making. Seriously, this is incredibly helpful information, and you’ve made it very easy to understand and apply in our own kitchens. You are a great teacher and you obviously have a passion for sharing your knowledge with others, so please keep posting. We appreciate your hard work.
Yes yes I am convinced also! I'm getting one too. 😃
Hello, is the kitchen aid mixer the one used in this video?
@@veekleek7535 Yes, I have a slightly smaller, 5 quart version of the KitchenAid stand mixer with a tilt-head instead of the bowl lifting, like Mandy’s in the video. It works incredibly well for all pastas and breads. My only disappointment was with the pasta attachments, like the ones shown in Mandy’s video. I purchased both directly from kitchenaid - and they didn’t fit. The screw hole was set too short so there was no way to securely attach to the mixer head. I was upset because they were very pricy and was told they’d fit perfectly. I did get a full refund after sending the attachments back, but I decided to go with a manual pasta maker after that experience. With my luck, I would have gotten another defective set. The manual pasta maker works great.
My Kitchen Aid mixer is the work horse of my cooking. It can be tricky using the dough hook i.e. getting it to "pick-up" the dough but once you get the knack, you have for life.
I have my noodles cutting set from Kitchen aid. I started with Italian but Chinese has me really excited!
This is by far the best explanations given in a cooking channel, my nearest Chinese supply store is more than 100 miles away but is worth the trip just for your delicious recipes, thank you for sharing, I'll see you next time.
AJ UA-cam, wow That's a distance. Are you able to have some delivered?
sheldon pereira Yes, I am surprised about this, when I hear noodles requiring high gluten flour, I had expected it to contain substantially more gluten than bread flour.
I have this mixer attachment for the test totally free value 100D, PM me if u r interested.
So is mine. Also any other Asian supplies. I keep a massive pantry.
Yes I love her recipes she IS great
I have had a kitchen aid for 20 plus years and my wife and I consider it essential for our cooking. I love what it does for noodles!
My noodle maker was used once and sat in a cold corner ever since. What is most valuable is your workflow, which I followed today to make noodles again. Think I’ll be using it much more frequently! Thank you. I added vital wheat gluten to my AP flour (so I don’t have to get another type of flour), no eggs, and the noodle tasted very decent!
THANK YOU SO MUCH FOR MAKING THIS!! It was absolutely perfect timing. I do have a bosch which I use for the kneading portion, but I bought a hand roller to cut since it was 1/5 the cost of buying all the attachments for the bosch. This really helped show me how to feed it through to get better cuts and not have them stick together. I just had a smooshy mess earlier this week and knew I needed to watch some videos, and here you were!
As usual, you give give the best most useful explanation of any cooking channel on youtube. e.g. why use cornstarch not flour to dust the noodles; how to test for stickiness as indicator of when noodles are ready for a long knead; why focus on high gluten flour. Just fantastic. Xie xie ni.
Wow, I've owned a Kitchenaid for years and have never tried making noodles. I will try it. Thank you
That is how cooking videos should be done. You just sold me on that KitchenAid also
I've been researching hand made noodles for a few weeks, and this video explains some things much better than most, particularly how to handle 6 batches without having to change out the roller for the cutter every batch!
You are an amazing teacher. For instance, in all my years I never knew about using corn starch instead of flour. You not only taught me that but also told me why it's important.
I'm looking forward to making noodles the right way.
ua-cam.com/video/4XNoweDdAB8/v-deo.html
Mandy, I made this exactly the way you showed me and they turned out perfect. I rolled the dough to a #6 extra thin so I could make my soy sauce Chow Mien noodles. My local Asian market stopped stocking Hong kong style (Chow Mien) egg noodles. I spent so much time trying to find them online, that I just gave up trying. Your video inspired me to make my own... Now I'm hooked. The homemade noodles made far better Chow Mien. Thank you so much. Subscribed with notifications. ❤️
You're one of my favourite youtube channels! I've cooked so many of your recipes and they've always turned out delicious! :) I love how very simple your instructions are since the Swedish ways of cooking and the Chinese are so different so that they might as well be from different planets! Thank you for this video as well, now i shall experiment in my kitchen again!
I have this mixer attachment for the test totally free value 100D, PM me if u r interested.
I’ve been using your previous recipe for some time with great success. I was having trouble with my dough being tough stiff and tearing, so I let it set up overnight in the fridge, then took it out to knead again and make noodles and works great. I use a kitchenaid pasta attachment and seems like I did all the things you’ve shown in this video! The noodles are definitely more firm and bouncy after the second or third day
sheldon pereira I do both! Mostly because I end up making the dough late at night and get too sleepy to wait 😅
sheldon pereira Yes, the fridge temperature causes the pasta/noodle doughs to toughen, best left to rest on the bench for a couple of hours or overnight, unless it’s really hot and humid in your kitchen in which case take the dough to a clean cool place or in the fridge if needed.
Thank you. This is so excellent! I have a Kitchenaid and will try this. Your instructional videos are so thorough and I appreciate that. So many leave out critical information.
The 'pasta attachments' for my mixer is one of the best investments I've made. By no means inexpensive, it's invaluable for ALL types of pasta, and I wouldn't want to be without it.
Personally? I would knead this dough by hand rather than using the mixer simply because these stiff dough's are hard of the mixer motor. _(plus I can always use a lower arm workout)_
*Thanks Mindy! You've got a new subscriber.*
Hi Mandy, I made my first batch of fresh Chinese noodles today. My husband is from Taiwan and said the taste and texture was spot on. Even better than Taiwan fresh noodles. So a big thank you for taking the time to put together such a well made video. You’re a great teacher. I’ve had my Kitchenaid pasta attachments in the cupboard for a year not having the confidence to use it to make Chinese noodles ( especially as I’m not Chinese ha ha ). I found out as my Kitchenaid only has a 325 watt motor it’s not recommended to run more than a total of 10 minutes when kneading otherwise eventually have issues with the motor. So for the first stage…mixing/ making the dough I used my large food processor with it’s dough blade..which worked out just fine….then after resting the dough I used the Kitchenaid pasta attachments. I’m so happy. So if anyone has concerns about using the 325 watt Kitchenaid to knead the dough, there is an alternate easy method…food processor. I look forward to more of your recipes.
You could probably do it for 10 minutes. Then stop for 15 minutes and continue for another 5-10 minutes
Really great video, thanks 🐨 btw, small extra tip for pasta/noodle makers, when folding and running the dough through the pasta machine, make sure you go fold first, otherwise if you go open ends first, you will trap air as it goes through the rollers and won’t roll properly.
You’re an amazing teacher. I love watching your recipes. You’re better than most people on you tube. Under rated. Thank you!
True , I follow her recipes how to make homemade Chinese sausages . Great success for me
When it comes to noodles, Mindy is the queen. Her noodle recipes are the best: clear, precise and delicious. Tried out her biang biang noodles recipe and it became our family show. Thank you Mindy.
Tried her recipe today and served it char siu pork. It was so good. Shared the recipe on Facebook so many can learn.
I've been all wanting to make noodles by hand. After watching your video, I feel confident to make some with all or your advice. Thank you for making this video.
What a brilliant tutorial. I’m now switching to cornstarch for dieting my noodles, it makes so much sense. I like your folding technique to form even rectangular sheets of pasta. I will be changing that also. Thanks for taking the time to make this video.
Love your videos: clear , detailed without being too long winded or redundant. Delicious to bbot.
Thanks!
I like how you give us all the tips on how to keep them from sticking with all that cornstarch and when to add! Looks so yummy, I love noodles!
I have this mixer attachment for the test totally free value 100D, PM me if u r interested.
ua-cam.com/video/4XNoweDdAB8/v-deo.html
I've made pasta for decades mostly with semolina; however, I prefer white flour noodles for my Asian dishes. In the past I've bought fresh noodles from our local Asian grocer but it's been hit or miss since they sell out quickly so I decided to make my own. To that effort I searched for information on how to make them and found your video. The tips you offer up helped me make noodles better than I could buy. I used to dust my noodles with semolina never thinking to use corn starch. Corn starch works a lot better. Our Asian grocer is a small enterprise and doesn't stock flour so I ended up using bread flour which I fortified with extra gluten. Just this week I used the noodles in my lo mein dish and it was delicious. Thank you for an excellent and informative video.
Your attention to detail along with an explanation of brand types is very helpful. Showing the stages of completion as they happen is necessary to get good results. I know it takes time to put all this together and you are appreciated greatly. Thank you!
This video convinced me I need to support you with more than just Like clicks. You are very talented. I just got into making pasta during Covid but honestly this was my most successful go at it. I used durum flour even though I had bread flour because it was already past its Best By date. I've been storing it my fridge hoping to find a purpose for it. Made wonton yesterday and decided to make these noodles today. Used tapioca starch instead of corn starch because I had more of it and fewer opportunities to use it. Seems to work.
Made your crispy pork belly a few weeks ago. That wasn't my first time but I found a slab of pork belly this time instead of a strip. Took some to my neighbor and before I got home she said she'd eaten it all standing in her kitchen.
You're the best!
I have made these several times now, but omitting the salt (I find the moisture levels tricky to get right with the added salt, but may try again after I gain more experience). I was frustrated with buying noodles at the Asian market because they didn't freeze well for some reason and never tasted like restaurant noodles. My husband is Chinese and picky about his Chinese food. He agrees that these are more authentic and tastier than store bought (even from the Asian market). I really love the attention to detail about flour and how yo specifically prep the dough sections to go through the roller correctly (and efficiently). I always add a bit of turmeric just for the color. They look more official 😂
Excellent reason to use my Kitchenaid. Space is limited in my kitchen so I'm afraid it sits in storage more often than i'd like. The explanation of gluten in flour was especially helpful. I found one with 12.7%.
Update: Today, I made these noodles. I followed the instructions to the letter and came out with the softest, but chewiest noodles on the planet! I will never buy prepackaged, ready made noodles again. Every tip Mandy suggested just worked! I especially liked how she coated the finished product in corn starch using the mixing bowl. It's genius! Like she said, a small adjustment to the amount of water was necessary likely due to the size of my eggs. I treated myself to a bowl of noodles with hot chili oil at the end!
I made noodles using the hand method from your other video about a week ago, and I was really happy with how they came out. Wonderfully chewy 😋
I attempted to make another batch using my stand mixer today, and I must have missed something crucial because the dough just wasn’t coming together the same. I had it in the mixer for about 12 minutes, but it was just stuck as half dough, half powder. I decided to work it by hand, and probably spent another 20 minutes of frustrating kneading, while sweat was dripping off my forehead 😔
I had to add a couple small splashes of water to work through the crumbly mess. Eventually, I gave up and put the dough into the fridge to cold ferment overnight. Next time I need to follow the recipe better I guess
Thank you for these excellent detailed instructions! Before I found your tutorial I was afraid my kitchenaid noodle maker was destined to be a kitchen experiment that never got used... Now I've made noodles twice using your directions and I'm feeling like I have the hang of it. Also I was so glad to find a recipe for Chinese noodles rather than Italian style noodles.
I liked this explanation. I never made fresh noodles because I was nervous about it and thought I would have too much. But I see that you can freeze it for a long time. Very good!
THANK YOU!! This is an excellent video. The advice to use corn starch to keep the dough, and then the noodles, from sticking together is particularly valuable. I have not come across it anywhere else. It is specially useful that you explain WHY it works.
In exchange, let me share one point that may be useful for others. I live in the high desert of Arizona, where our humidity is ordinarily 15-20%, and in part of the year is typically near to zero. I've found that it makes a difference to the amount of water needed in the noodle dough. Best practice is what you recommend, to test the dough, and don't be surprised if less water is needed when it's raining, but a lot more here in the desert before monsoon.
Keep hydration level to 40%~45%, (water and eggs). You will need more starch for dusting at higher hydration levels but the dough will be easier to work with.
@@tslee8236 Thank you. I will keep that in mind.
I was worried about not having the right type of flour but when you pulled out the bread flour I was saved, lol I think I am coming up with even more ideas for tomorrows lunch
You are a terrific teacher, Mandy. Your lessons are perfectly planned and delivered. Well done!
I've wanted to make egg and lo mein noodles for a while now. Thanks for the visual. I made spinach fettuccine with the kitchenaid, it was tedious but worth it I think. Thanks
I love your channel. You demystify Chinese cooking to us novices.
i like your explanation on the flours themselves, like the corn starch for seperating the doughs, that is very informative and helpful hints that we should know to make things more efficient, thank you.
I love your recipes more knowledgeable and formative informations . Very authentic.
It’s amazing really, I make my own pasta with the help of the kitchenaid, but never thought to use it for “Chinese” noodles doh. The recipe is slightly different so hank you soooo much for this video - no more bought noodles for me!
Thank you so much for all of the information and all of the do's and don'ts, the tips with the corn starch in place of the flour! This really helps me because I'm new to making pastas. ♥️
Your attention to detail and clear presentation are exceptional! Many thanks for educating the world on different types of Chinese cooking.
Girl, thanks for the help with the noodles, so easy and way better than boxed!
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Thank you! I found the Korean brand flour, now I have to give this a try. I love noodles
Mandy, once again, very clear and right to the point! Awesome job and Awesome noodles!!! Thank you sooo much!
👍Thank you Chef for sharing♥
Brilliant video. Corn starch tip was very useful.
Word of warning to people owning KitchenAid home mixers. She’s using a pro mixer which is capable of kneading very dry dough. The home mixer is likely to end its life kneading dough this dry.
Absolutely wonderful tutorial! Beautiful video, nice use of textual content, great production and process content. Sooooo much chef level technical information wonderfully explained in one beautifully choreographed 10 minute technique video. Very well done, as are all your videos. Brava, Chef!
Yay, everyone loves noodles!! Weirdly enough, that's pretty much exactly the same recipe I've used for fresh pasta since I was a kid, enlisted to help my Italian grandparents. I guess the ingredients kind of dictate the recipe. The corn starch is a good idea though. I will have to try that. Looks like it works better than more flour.
It’s much like bread making, same basic ingredients but so many possibilities.
I dont have a lot of freezer space, but I've found drying them on the lowest heat in the oven for an hour or so, not to cook but to draw out moister. It stores well after.
I just loved your video- great job! You inspired me to try using my kitchenaid and the pasta attachments. thanks
Your videos are a pleasure to watch. just found the channel two days ago. I went shopping this morning and will be making Orange Chicken and Fried Rice for dinner tonight.
Thank u for sharing this is the one I need, I plan to start a business in may country but I I don't have enough knowledge on how to make a good noodles now your vedio can help me a lot thank u
you are a genius ! lots of Love from Colombia. Gracias !
YOU GO CUTIE, I JUST BOUGHT MY KITCHGENAID PRO 600 , I WATCH YOU ALL THE TIME VERY GOOD MEALS
New subscriber here. I just discovered your channel today and have been binge-watching your videos with increasing awe at your meticulousness and clarity in conveying your culinary knowledge. You are absolutely brilliant (and very endearing)! Thank you so much for sharing your expertise in such a detailed and pleasant manner. I look forward to trying your wonderful recipes (and to your future content).
I love Chinese noodle . Also I like the way you describe that help me more informative and easy to make the noodle at home . Thank you
Flour comparisons as presented were so helpful and enlightening. Thank you!😊
You're so talented,the best teacher.
Hallo Mandi, yesterday I was looking to this noodles recipe , since that is my second time/ last time I see you doing that making all different kinds od dimsum i think last year/ all manual with the hand last night with machine, i did same too, yes makes all easy to do and I can tell you it is delicious, I never thought is / easy to made and I enjoy it..thank you so much,, cooking with this dish Chinese recipe, I can consider you as if it is an ingrediënt you are that XO authentiek sauce.you make good recipe .. how they called that, they put to the trade mark, because you are authentic all recipe you made are good,,see you and thanks again..❤🧡💛💚💙💜and more power..
Wow! You are very meticulous and precise in your instructions. Kudos to you! I just love watching and listening to your teaching in noodles making. Do you have a cookbook?
Because you should write your own cookbook. You're very good. Keep those videos coming, I'll keep watching. Thanks🥰
Thanks for this tutorial, it is sooooooo educational . Thanks and thanks a bunch.
You explain things clearly in your teachings. For someone like me from another country.
You are a darling. God bless you.
I've made these a couple times now, they're great! I've also made egg noodles many times using my grandma's classic American recipe, they're great too! I like these Chinese, drier noodles for soup though. But the corn starch idea, that's great! Works for both versions.
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Just made this today. I had to add a lot more water, probably because my bread flour is old. lol I was nervous but it came out perfect! I love the corn starch trick. No one ever mentioned it. So in the past, my noodles were always stuck together! Thank you. I made the noodles to make your HK noodles. :D
i like the way you describe whole step.
Sheer perfection. Everything has been so well covered, thoroughly explained.....how could one go wrong? Wonderful! "Egg-cellent" video!!
I'm planning to buy a Kitchenaid machine soon, one with the pasta attachments included. Your video is quite useful!
I love your videos, learn something new every time. Also your hair, love it, wish I had hair like that. Hope your arthritis is getting better. I know how you feel.
I like that she adds the Chinese lingo ...because food is a major part of a culture and it adds color to the noodle Makin 🍜
You are so amazing Mandy. Thank you so much for every single one of your fantastic videos ❤️
Key hint for dough sticky prevention with starch, also freezer or frige storage, Many thanks👍💗
I haven't any noodles yet, but I find your tutorial informative and thorough. Thank you for sharing.
I loved to watch what you cook especially the dumplings.
Great information and the video is professionally produced. Excellent!
Absolutely delightful presentation and very informative.
Thank you for helping me reconnect with my Chinese roots ❤️
I love learning from you. Thank you, I will start making pasta as soon as I get the right flour. Thank you!
Thank you so much for telling specifically about corn starch.... I did wrong before. Your new fan here
I have a KitchenAid and the pasta attachments thanks for showing me how to use them.
This is the best pasta recipe I've ever seen!! Thank you so much love 🙏 I just watched your lo mein middle video and I'm just too impatient to do it by hand & recently got a kitchenaid mixer with all the attachments so I was really excited to see that YOU made a video for this. I love your channel 😊.
Again, thank you!!
Thank you for sharing. I really like to eat Ramen and I made Big bao according to your recipe , so easy and delicious. Thanks so much ❤
Mandy, you are an excellent teacher. I love how you explain everything. Please continue sharing your knowledge and recipes. Thank you.
You are so awesome and make everything look so easy. Is there a way instead of using weight, but to also convert into cups? Many of us dont have scales at home! Thank you for posting!!
The best youtube recipe guide, thank you so much!!
Thank you very much.
You explaining all things so detailed in this video.
I saw it so many times.
❤
Can you show how to dehydrate the noodles for longer period of storage. Ty very much
Very detail about using the flours. Thank you 😊
Love the way you go step by step. Thanks! Also my wok I got from you is working out great and I have an electric stove! Will definitely try this noodle making recipe.
Excellent practical introduction to home made noodles using electrical kitchen appliance. Thanks for uploaded video content.
Best video for making noodles for yakisoba and using kitchen aid, thank you so much
You are very consistent, thank you!
I love your recipes U r kind and easy to learn and Cook by your recipes keep going❤❤❤
To make strong (bread) flour with all purpose flour, you can add 1 TBL vital wheat gluten per cup of flour.
I have the kitchenaid and I have this attachment. I will try making these noodles tomorrow.
Great video - really loved the tips on using cornstarch - can't wait to try the same technique when making pasta.
I love your videos and your teaching. U such a GOOD teacher
Thank you for posting this video Mandy! I think this video breaks down all the important points of making proper noodles. This makes everything clear and easy! Great work 😀😀😀
If you only have A/P flour, you can add _'Vital Wheat Gluten'_ to bump of the percentage.
Available in most larger stores, 'Vital Wheat Gluten' is a handy thing to have in the cupboard, because you only need to buy and store cheap flour, and make adjustments as needed.
There's even Vital Wheat Gluten Calculators online, so you know EXACTLY how much to add!
Everything you demonstrate looks delish!!
This is a wonderful demonstration. Thank you. Please tell howus you sanitize the cutting and rolling attachment after you mage egg noodles?