Learning technique is something that doesn’t usually happen till you’ve made a certain type of dish many times. I love this format Ethan utilizes where instead of teaching recipes from which we learn technique, we learn a technique and utilize them to make recipes.
thank you ethan for saying this ; recipe 'blueprints' are so much more valuable than just a specific recipe ; understanding the core structure/framework/pillars of things gives you so much more insight into being able to cook more effectively for yourself with whatever you have on hand =] ; great vid dude
If you like this format you should try Sortedfood’s ‘like a chef’ series where they get staple dishes and instead of giving you a recipe, teach the ratios and techniques so you can adapt them.
@@EthanChlebowski You forgot to say that you also could use dijon Sennep with a splash of milk (mostly Milk) and a squint of Soya sauce It's a Nice Coating for the Noodles to get it right every time use an Eating spoon full Dijon with no top and a small bowl of milk kinda 1/4 of your container with sauce and then A squint of Soya just to living it up, after that cook the milk off with the noodles in it, it's a foreign Taste but try it It's awesome. :) Hope you try it I would love to see you make some dishes with that sauce I use all the time ;)
You might not see "Black vinegar" at the store. The official name is Chinkiang Vinegar. Even if its comonly known as "Black vinegar" its rarely written on the label.
I love how you teach me how to be able to make my own dishes instead of just giving me a recipe to follow, it makes cooking that much more exciting when there is a lot of room for flexibility and creativity
Ethan, I really appreciate how you break dishes down into their components, effectively creating a formula for culinary success. Can't wait to give this a try. You da best!
Here's a tip for dissolving miso: put the miso on a strainer, submerge it into the water, then mesh it through the strainer. This way, you won't get any miso lumps!
Amazing video, thank you. While being in Wuhan, China two years ago I`ve discovered this cold noodles street food recipe that I`ve then research when in China and later on some chinese cooking videos and I think i got it down. It involves one special ingredient of the sauce that you did not put on a list - peanut butter. That topped of with crispy cheakpea, peanuts, maybe scallions is absolutely amazing. Cheers!
Now we need "How to Eat Rice Every Day for the Rest of Your Life " ! Also you might want to have something like shells or hollow noodles in your pantry for non Asian dishes
As a visual learner, the blueprint was really nice to see in the presentation to help understand the key components and customizable components of this dish.
Personal favorite - soba noodles, with anything honestly. But I love them stir fried with some pork and veggies. I really liked the tips for the sauce and will utilize them! Great Video again, Mr. Fabulous Moustache!
I love your videos. It isn't about specific recipes. You are teaching people how to cook and create flavors on their own. If you follow a simple blueprint your dishes will taste pretty good and you can improve on that instead of a complicated recipe you don't like and can't figure out why it went wrong
It is impressive how accurate this title ended up being, I actually have since this video eat noodles almost half of my days now. They're just so versatile that it doesn't really feel like a similar meal every time.
Ethan, your channel is amazing! I mean I've watched TONS of cooking videos but most just teach the recipe and NOT the technique. You teach in a way that's relatable!
I love these blueprints for both noodles, fried rice, and stir-fry as it does allow anyone to construct an amazing meal using most anything. I think one of my favorite meals was fried rice I made using leftovers from some cheesesteaks I made the night before The only thing I say is missing from this is some optional aromatics. I just love garlic and ginger so that may just be me.
It's not often I save a recipe in my favorites, but for that noodle sauce and the blueprint, I will favorite this one. I can't get enough of Asian noods in my life, so this is the video for me
This is genius, and perfectly timed. I was going to spend a weekend with my daughter prepping noodle dishes for her and you just did all the work for me. Thank you!
I watch and enjoy most of your videos yet never comment but wow, what a treasure you’ve gifted us here. That’s what, 80 legit recipes in one go? I love your work, especially your methodical approach. Know that we appreciate your effort a lot!
I love when he says "hopefully you have enjoyed the video" like that was a question. There's not a way to not enjoy such a high quality entertaining informative video
This feels like a really nice intro thing to teach someone who's just getting going with cooking; can range from super simple to complex, can be experimented with, and works with a tonne of ingredients, cheap and expensive
I'm amazed with how many variations of noodle dishes you can make with such few ingredients. It's really a way to have a different meal every week and not get bored of your cuisine.
This is what I love doing with leftover steak (I might intentionally cook too large a steak to do it). I usually just annihilate a similar sauce base with gochujang.
4:07 Man, that feels like such a waste, throwing away all that miso... Instead of using water and starch to thicken the sauce, cook your noodles in less water. As the water evaporates, the starch from the noodles thickens it. And then you get to keep the miso flavour in there as well.
@@ragnkja They do that because starch is an emulsifier and helps the fat (cheese, oil) mix with the water and make a creamy sauce. It is used in asian cooking, but not all that often, as far as I know.
Love this framework! I've been putting together a similar guide. I can't stop playing with the low water technique you demonstrated, and have eaten more pasta in the last week than in the last 5 years... and better pasta, at that.
i can also recommend tamarind sauce (sour) + tomato paste (umami/sweet) + gochujang (umami/spicy) + oyster sauce + soy sauce for the sauce part. eggs can also go in. either hard boiled and cut up or fried
Ethan, you are one of my favorite cooks because you teach techniques over recipes! The techniques in this video can be used SO many ways and I'm so inspired and ready to cook!
love this "blueprint" style recipe thing. this is how i think about cooking and my wife hates it. she MUST have a recipe to follow and just can not grasp the concept of having different options you can choose from and throw together
This man really added pickled onions as a topping in the infographic the absolute mad lad No but seriously, as someone who’s more than competent in making noodles, this is a really good video. Breaks down to the overall process really well in a way that makes more sense for a home cook than describing one recipe.
4:20 interesting use of miso paste, in the Japanese kitchen you usually doesn't boil miso, because all of the healthy enzymes etc are destroyed, as far as I know. Using miso solely for the flavor is new for me!
I actually did this for lunch yesterday. I shredded some brussel sprouts and use that and it was awesome because I didn't need to deal with a whole head of cabbage. I love cabbage but I never want to deal with the whole thing so the brussel sprouts were a perfect compromise. Combine with some thinly sliced onion and shredded carrots; it was great
Gotta add liangpi, liangmian, liangpi to your cold noodle Rolodex Just add whatever the called for combo of sauces + aromatics together (sesame, vinegar, chilli oil, scallions, garlic) mix up with noods and chow. Some of the best summer food you'll get at Asian 711s
thanks for another wonderful cooking video! I often cook noodles in a similar way. Just some thoughts here.... miso in the water may not be necessary since the sauce is probably salty enough to fully flavor the noodle. Yet, if thick noodles used, adding salt to water is a good idea. One of my favorite noodle choices is the thin spaghetti, angel hair. It is quick to cook and able to absorb sauce easily. Also, in the sauce part, I always add a little peanut butter or sesame seed paste (or tahini) to give the noodle an extra layer of flavor. They also help the sauce to stick on the surface of noodles better. Near the end of cooking, it's always good to throw some fresh herbs, such as green onion, parsley, or cilantro. It could also be fun to go very generous on the herb. btw, Ethan & Andong are my two favorite home cooking nerds :)
This video reminded me. When the video came out, I tried Ethan's low-water pasta boiling method on angel hair noodles, and I just wanna say, you don't have to use a full pot, but use significantly more than the bare minimum amount of water if you're cooking angel hair. The high surface-area-to-mass ratio means angel hair is releasing a TON of starch, and I watched my pasta water turn to slurry before my eyes.
Mix a little peanut butter and sesame oil in with that sauce base and you’ll have creamy peanut/sesame noodles, semi-Chinese inspired (they use more sesame paste) 😋
Hey Ethan, I've been watching your videos for a long time and have been consistently impressed with your video quality. I would love to see you go over your filming and camera setup!
I’m not exactly addicted to noodles, but my waist sure is, and it shows. I could eat noodles with nothing else ever and be happy. But Mr. Chlebowski is poisoning my mind. I cannot wait to try these combinations!
I love your channel! The only other food channel im subscribed to is BrotherGreen/Pro Home Cooks. Your universal practical guides are much more useful than exact instructions. I love the work you put in to your videos!
No kidding. I just made the hand ripped noodles for the first time and now that I ate it with some garlic and duck leftovers.... I fell in love. Now I open youtube and see this...
You are THE BEST. I love the graphic you made, I will 100% be coming back to this video the next time I want some noodles! I cannot express how much I appreciate this video :-))
Really great blueprint which shows all the possibilities to cook noodles, thank you for your work! But in my opinion, one item is missing in the sauce section: sesame paste (tahini)! This sauce combine perfectly with soy sauce and black vinegar to create, in my opinion, the perfect sauce for hot/cold noodles!
I just made these noodles and they are the flavor I have been getting wrong for years. I just ate a disturbing amount of them and probably will tomorrow. Thanks! 😀
ethan, you forgot about egg noodles!! but man, THIS is the video i've been waiting for! i've learned so much from you, from bread-making to 3-ingredient tomato sauce, thank you always for your amazing videos that are simple enough for a lazy person like me and produce great results!!! you're one of my top 2 cooking youtubers (next to Chef John of foodwishes, hehe).
Instead of using the slurry, if you are using starchy noodles, cook them in less water, and save the water and use that instead, that way you get to keep the flavor of the miso and some of the nutrients that the vegetables let go off as you cook them. You can even cook down the liquid as you prep the other stuff, it will no longer be 1 pan, but still.
Overall a great video! Asian noodles are amazing! But I have heard that you shouldn't boil Miso since it kills the probiotics. Only add Miso after the main cooking process. It probably does add some nice flavor but the health benefits are lost by boiling. Also, in most noodle recipes you add the sauce after the noodles. In this video he added the corn starch slurry to a completely dry wok before the noodles were in the wok which doesn't make much sense. Add noodles, watery sauce, and then use starch to thicken at the very end. I love these videos and just wanted to add a few suggestions as someone who is obsessed with Asian cuisine!
Tried this today. Fried some tofu (slightly dried and covered in cornstarch) in sesame oil and soy sauce, then took some standard egg noodles and the all-purpose sauce with garlic. Added some scallion for green. It ended up tasitng pretty damn good. Highly recommend if you want something very wuick to make.
Regarding adding the miso to the boiling water, as far as I know, you should not boil the miso cause you kill important nutrients. That's why I always add it at the end
You get my vote for video title of the year, Sir
If anyone could do a great colab with Ethan, it's you... Not saying you should, but I am saying you could 😉😎
grüße nach Berlin
Oh Andong joined the party, NICE!
The analytical chef is here xD
Convergence of legends!
Learning technique is something that doesn’t usually happen till you’ve made a certain type of dish many times. I love this format Ethan utilizes where instead of teaching recipes from which we learn technique, we learn a technique and utilize them to make recipes.
teach a man to fish, as they say!
That's exactly the reason why I love his channel!
Exactly.
You’d like I Internet Shaquille too
thank you ethan for saying this ; recipe 'blueprints' are so much more valuable than just a specific recipe ; understanding the core structure/framework/pillars of things gives you so much more insight into being able to cook more effectively for yourself with whatever you have on hand =] ; great vid dude
If you like this format you should try Sortedfood’s ‘like a chef’ series where they get staple dishes and instead of giving you a recipe, teach the ratios and techniques so you can adapt them.
Okay but Ethan is so talented in everything - camera work, editing, info graphics, moustache trimming… a legend!
Thank you for the kind words 🙏
Iron front? Semi based.
@@ananonymousoyster365 why only semi based?
@@EthanChlebowski You forgot to say that you also could use dijon Sennep with a splash of milk (mostly Milk) and a squint of Soya sauce It's a Nice Coating for the Noodles to get it right every time use an Eating spoon full Dijon with no top and a small bowl of milk kinda 1/4 of your container with sauce and then A squint of Soya just to living it up, after that cook the milk off with the noodles in it, it's a foreign Taste but try it It's awesome. :) Hope you try it I would love to see you make some dishes with that sauce I use all the time ;)
hes even part of the sidemen thats crazy
You might not see "Black vinegar" at the store. The official name is Chinkiang Vinegar. Even if its comonly known as "Black vinegar" its rarely written on the label.
Another tip: red wine vinegar is a very good substitute for Chinkiang vineger.
I love how you teach me how to be able to make my own dishes instead of just giving me a recipe to follow, it makes cooking that much more exciting when there is a lot of room for flexibility and creativity
Suggestion: save some of the (Miso-flavored!) cooking water of the noodles and use that instead / alongside of the cornstarch slurry.
True, that slurry seems unnecessary
Happy to not have scrolled too long down to see this suggestion!
Makes sense. Italians always insist on using pasta water instead of cold water in the sauce.
Ooooh yeah cuz it already has starch
*Looks at my fitness pal* Today's the day.
Hi
Yaaay, my favorite utube anime cheff.
too accurate hahaha
Ethan, I really appreciate how you break dishes down into their components, effectively creating a formula for culinary success. Can't wait to give this a try. You da best!
Here's a tip for dissolving miso: put the miso on a strainer, submerge it into the water, then mesh it through the strainer. This way, you won't get any miso lumps!
Amazing video, thank you. While being in Wuhan, China two years ago I`ve discovered this cold noodles street food recipe that I`ve then research when in China and later on some chinese cooking videos and I think i got it down. It involves one special ingredient of the sauce that you did not put on a list - peanut butter. That topped of with crispy cheakpea, peanuts, maybe scallions is absolutely amazing. Cheers!
Ingredient report:
Mayo and pickled onions were not seen in this video.
This has been your ingredient report. I am back now!
No mayo or pickles were harmed in the making of this video... 🤣 👍
The legend returns!
A lookalike ginger hijacked the channel; without pickled onions this is obviously a forged video …
Better not disappear again
Pickled onions were listed on the last part of the list
Now we need "How to Eat Rice Every Day for the Rest of Your Life " !
Also you might want to have something like shells or hollow noodles in your pantry for non Asian dishes
step 1: be asian
i'm over here crying next to my potatoes and bread
As a visual learner, the blueprint was really nice to see in the presentation to help understand the key components and customizable components of this dish.
Miso paste is best when mixed in last after taking pot off the burner
Personal favorite - soba noodles, with anything honestly. But I love them stir fried with some pork and veggies. I really liked the tips for the sauce and will utilize them!
Great Video again, Mr. Fabulous Moustache!
Your infographs are always 100% appreciated 👌🏼
You can really tell he was a consultant in his prior life
@@zachheld4772 or his previous job
I love your videos. It isn't about specific recipes. You are teaching people how to cook and create flavors on their own. If you follow a simple blueprint your dishes will taste pretty good and you can improve on that instead of a complicated recipe you don't like and can't figure out why it went wrong
It is impressive how accurate this title ended up being, I actually have since this video eat noodles almost half of my days now. They're just so versatile that it doesn't really feel like a similar meal every time.
Ethan, your channel is amazing! I mean I've watched TONS of cooking videos but most just teach the recipe and NOT the technique. You teach in a way that's relatable!
I love these blueprints for both noodles, fried rice, and stir-fry as it does allow anyone to construct an amazing meal using most anything. I think one of my favorite meals was fried rice I made using leftovers from some cheesesteaks I made the night before
The only thing I say is missing from this is some optional aromatics. I just love garlic and ginger so that may just be me.
I like how you do recipes that are easy to change up with whatever's in the fridge. Now I always know what to do with leftovers!
Fried rice, with a similar formula, works great for that, too.
It's not often I save a recipe in my favorites, but for that noodle sauce and the blueprint, I will favorite this one. I can't get enough of Asian noods in my life, so this is the video for me
Love your thinking. Wish I knew this in college. You make exotic ingredients so approachable.
I think i can speak for all of us when i say, we all love Ethan's Noods 👀
Idk man sounds gay
@@strengthoveraesthetics239 that's one lame ass comment dude. Anything original?
@@james68279 idk man sounds gay
His *noods
@@thisstatementisfalsenothin5312 prodigal UA-cam commenter returns
finally a Western cook seriously study Asian cuisine. Appreciate that a lot man
This is genius, and perfectly timed. I was going to spend a weekend with my daughter prepping noodle dishes for her and you just did all the work for me. Thank you!
I watch and enjoy most of your videos yet never comment but wow, what a treasure you’ve gifted us here. That’s what, 80 legit recipes in one go? I love your work, especially your methodical approach. Know that we appreciate your effort a lot!
I love when he says "hopefully you have enjoyed the video" like that was a question. There's not a way to not enjoy such a high quality entertaining informative video
This feels like a really nice intro thing to teach someone who's just getting going with cooking; can range from super simple to complex, can be experimented with, and works with a tonne of ingredients, cheap and expensive
I'm amazed with how many variations of noodle dishes you can make with such few ingredients. It's really a way to have a different meal every week and not get bored of your cuisine.
The new graphics and editing were boggers.... The production value was good but it went up to another level boss!🎉🔥❤️
GG Ethan!
This is what I love doing with leftover steak (I might intentionally cook too large a steak to do it). I usually just annihilate a similar sauce base with gochujang.
4:07 Man, that feels like such a waste, throwing away all that miso... Instead of using water and starch to thicken the sauce, cook your noodles in less water. As the water evaporates, the starch from the noodles thickens it. And then you get to keep the miso flavour in there as well.
Italians like to use the pasta water in the sauce instead of using cold water. Makes sense to do the same in Japanese cooking.
@@ragnkja They do that because starch is an emulsifier and helps the fat (cheese, oil) mix with the water and make a creamy sauce. It is used in asian cooking, but not all that often, as far as I know.
Boiling the miso ruins the flavor too. It's better to add it to the base after it is removed from heat.
I ate this for lunch, subbed in lemon juice for the black vinegar, and steak for the protein. So good yo.
Love this framework! I've been putting together a similar guide.
I can't stop playing with the low water technique you demonstrated, and have eaten more pasta in the last week than in the last 5 years... and better pasta, at that.
Big fan of these blueprint type vids! It's far more educational than a straight up recipe. Thanks!
Now this is the validation I needed today
i can also recommend tamarind sauce (sour) + tomato paste (umami/sweet) + gochujang (umami/spicy) + oyster sauce + soy sauce for the sauce part.
eggs can also go in. either hard boiled and cut up or fried
Ethan, you are one of my favorite cooks because you teach techniques over recipes! The techniques in this video can be used SO many ways and I'm so inspired and ready to cook!
This is amazing. I printed out the picture and laminated for my kitchen wall, haha!
love this "blueprint" style recipe thing. this is how i think about cooking and my wife hates it. she MUST have a recipe to follow and just can not grasp the concept of having different options you can choose from and throw together
I've been using a mix of soy sauce, sesame oil, and vinegar as a sauce for things like fried rice and ramen, never thought of using oyster sauce
This man really added pickled onions as a topping in the infographic the absolute mad lad
No but seriously, as someone who’s more than competent in making noodles, this is a really good video. Breaks down to the overall process really well in a way that makes more sense for a home cook than describing one recipe.
As a noodle fiend, I love you for this. Thank you
4:20 interesting use of miso paste, in the Japanese kitchen you usually doesn't boil miso, because all of the healthy enzymes etc are destroyed, as far as I know. Using miso solely for the flavor is new for me!
Best food UA-camr easily. Love all of your videos man you make cooking so approachable and fun
I actually did this for lunch yesterday. I shredded some brussel sprouts and use that and it was awesome because I didn't need to deal with a whole head of cabbage. I love cabbage but I never want to deal with the whole thing so the brussel sprouts were a perfect compromise. Combine with some thinly sliced onion and shredded carrots; it was great
I'd say you should undercook the noodles if you going to stir fry even just to combine, and use more oil too for that step.
This blueprint is absolutely awesome! thanks for sharing your work.
Definitely an consultant's framework!!!
I really appreciate all the charts/visuals/tips in this video
Great job as always Ethan!
I need to know what knife that is!! Amazing video Ethan. Definitely want to get into making more noodle dishes.
Black Vinegar !! I love Black Vinegar... What a wonderful addition to most sauces !!
Gotta add liangpi, liangmian, liangpi to your cold noodle Rolodex
Just add whatever the called for combo of sauces + aromatics together (sesame, vinegar, chilli oil, scallions, garlic) mix up with noods and chow. Some of the best summer food you'll get at Asian 711s
thanks for another wonderful cooking video! I often cook noodles in a similar way. Just some thoughts here.... miso in the water may not be necessary since the sauce is probably salty enough to fully flavor the noodle. Yet, if thick noodles used, adding salt to water is a good idea. One of my favorite noodle choices is the thin spaghetti, angel hair. It is quick to cook and able to absorb sauce easily. Also, in the sauce part, I always add a little peanut butter or sesame seed paste (or tahini) to give the noodle an extra layer of flavor. They also help the sauce to stick on the surface of noodles better. Near the end of cooking, it's always good to throw some fresh herbs, such as green onion, parsley, or cilantro. It could also be fun to go very generous on the herb. btw, Ethan & Andong are my two favorite home cooking nerds :)
Finally the channel I was looking for!
Great cooking recipe and tips, really love it.
This video reminded me. When the video came out, I tried Ethan's low-water pasta boiling method on angel hair noodles, and I just wanna say, you don't have to use a full pot, but use significantly more than the bare minimum amount of water if you're cooking angel hair. The high surface-area-to-mass ratio means angel hair is releasing a TON of starch, and I watched my pasta water turn to slurry before my eyes.
They way you make your videos must say super helpful and enjoyable too the blueprint helped me out ❤️❤️
Some of the best noddles I have ever made. Thank you so much!
your videos look so aesthetically pleasing
Mix a little peanut butter and sesame oil in with that sauce base and you’ll have creamy peanut/sesame noodles, semi-Chinese inspired (they use more sesame paste) 😋
As a guy who used to live in asia and misses it dearly, i neeeeeeeeeeeeeeded this video. Thank you
Hey Ethan, I've been watching your videos for a long time and have been consistently impressed with your video quality. I would love to see you go over your filming and camera setup!
You're very underrated cooking channel. I love noodle dishes, I can definitely eat one everyday 😁
I’m not exactly addicted to noodles, but my waist sure is, and it shows. I could eat noodles with nothing else ever and be happy. But Mr. Chlebowski is poisoning my mind. I cannot wait to try these combinations!
My man! I just made it with soba and Chinese sweet dry sausage, wow! What a flavor bomb and satisfying! Thank you so much brother 👏👍
Made these for my family tonight. Great recipe...or family of! You rock. Great channel.
The Noodle Blueprint is so boss!
I have never clicked faster because of a title.
Insane video quality from this man, learnt all of the most helpful cooking tips from this channel 👌🏻
I love your channel! The only other food channel im subscribed to is BrotherGreen/Pro Home Cooks. Your universal practical guides are much more useful than exact instructions. I love the work you put in to your videos!
One of the things I liked about when I lived in Okinawa was they made the same dish you made but they added an egg and cabbage.
I just finished cooking a dish with some from-scratch marinara, left over smoked pork shoulder and brisket I had and some thin spaghetti. Super bomb
Lol I work a high pressure job, sometime greater than 15 hours a day, but I always stop everything I’m doing to check out the latest Chebowski video
i love your infographics ethan!
No kidding. I just made the hand ripped noodles for the first time and now that I ate it with some garlic and duck leftovers.... I fell in love. Now I open youtube and see this...
Yup you got the right idea as a fellow Asian the most easiest meals to make are str fry noodles or just regular str fry, So dah simple.
Thanks for the blueprint! Super useful :)
Once I started adding oyster sauce to my sauces it just slowly started becoming more oyster sauce and less of everything else lol
You are THE BEST. I love the graphic you made, I will 100% be coming back to this video the next time I want some noodles! I cannot express how much I appreciate this video :-))
You've earned a new subbie! Thanks for sharing everything. Extremely helpful and informative. Love your style around the kitchen.
Really great blueprint which shows all the possibilities to cook noodles, thank you for your work!
But in my opinion, one item is missing in the sauce section: sesame paste (tahini)! This sauce combine perfectly with soy sauce and black vinegar to create, in my opinion, the perfect sauce for hot/cold noodles!
I just made these noodles and they are the flavor I have been getting wrong for years. I just ate a disturbing amount of them and probably will tomorrow. Thanks! 😀
ethan, you forgot about egg noodles!! but man, THIS is the video i've been waiting for! i've learned so much from you, from bread-making to 3-ingredient tomato sauce, thank you always for your amazing videos that are simple enough for a lazy person like me and produce great results!!! you're one of my top 2 cooking youtubers (next to Chef John of foodwishes, hehe).
People do sleep on cold noodles. I live in Japan and its common to eat soba cold, sometimes even with ice in it. Good stuff and is refreshing to eat.
Instead of using the slurry, if you are using starchy noodles, cook them in less water, and save the water and use that instead, that way you get to keep the flavor of the miso and some of the nutrients that the vegetables let go off as you cook them. You can even cook down the liquid as you prep the other stuff, it will no longer be 1 pan, but still.
Overall a great video! Asian noodles are amazing! But I have heard that you shouldn't boil Miso since it kills the probiotics. Only add Miso after the main cooking process. It probably does add some nice flavor but the health benefits are lost by boiling. Also, in most noodle recipes you add the sauce after the noodles. In this video he added the corn starch slurry to a completely dry wok before the noodles were in the wok which doesn't make much sense. Add noodles, watery sauce, and then use starch to thicken at the very end.
I love these videos and just wanted to add a few suggestions as someone who is obsessed with Asian cuisine!
I've been a fan since the beginning--really cool to see that you've blown up (and probably won't even see this)!
Sushi, burgers, they all taste good.
As long as they got noodles, the king of all foods.
Tried this today. Fried some tofu (slightly dried and covered in cornstarch) in sesame oil and soy sauce, then took some standard egg noodles and the all-purpose sauce with garlic. Added some scallion for green. It ended up tasitng pretty damn good. Highly recommend if you want something very wuick to make.
5:53 “chili frake” lol noice
I like to cook veggies and noodles in a really hot wok for crispiness.
I am so glad you pulled in that piece of noodle that was lurking out the side..
There's never enough noodles videos. Thanks mate. Can't wait for a noodles soup version
OMG Noodle blueprint infographic needs to be made printable PDF (dark text on light background). Fucking brilliant, going on my fridge ASAP.
Wow. Thank you so much for this video. So many great tips for amateur cooks!
Ethan, most soba is now made from wheat. They contain little to no buckwheat. Pure buckwheat soba is delicious, but it’s hard to find and expensive.
Regarding adding the miso to the boiling water, as far as I know, you should not boil the miso cause you kill important nutrients. That's why I always add it at the end
Great stuff. I always end up messing up when I make noodles with just whatever I have. This look really handy.