The Hand Ripped Noodles Everyone Should Know How to Make

Рет қаралды 1,944,920

Күн бұрын

This dish is known as Hot oil-seared Biang Biang noodles. The noodles are stretched than bounced on the work surface. In Chinese, this sound is known as biang, hence the term biang biang noodles. The oil-seared preparation is popular street food in Xi'an China, which was made well known in the states by Xi'an famous foods through the spicy cumin lamb noodles, but there are lots of variables with how you can potentially prepare it.
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📚 Videos & Sources mentioned:
▪ Spicy Cumin Lamb Video: • The Spicy Cumin Lamb B...
▪ Blooming Spices article: www.cooksillustrated.com/how_...
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0:00 What are Biang Biang noodles?
0:51 Cooking Process
1:23 Step by step process
7:44 Hot Spicy Noods framework
10:17 Closing thoughts + taste test
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro
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Пікірлер: 1 300

@xiaoliu8993 3 жыл бұрын

As a man from Xi’an, I am literally shocked by this man’s professional, authentic and innovative way of doing my hometown cuisine. What a fantastic show.

@ems7623 3 жыл бұрын

It's good to hear that he got dan dan right! By the way, i wish I could speak the foreign languages I've studied as perfectly as you write in English. Even after many years in German, i seem to speak like a school child.

@dylanw8823 3 жыл бұрын

Respect

@afiqzul-star8768 3 жыл бұрын

Did u get a VPN or something?

@xiaoliu8993 3 жыл бұрын

@@afiqzul-star8768 No...I'm studying in the UK, and why are u asking that?

@xiaoliu8993 3 жыл бұрын

@@ems7623 Glad to know I finally have made some progress in learning English (after many years, actually)! :D Besides, German is much more difficult than English. Just keep working on that, and you'll see the change.

@westonryan1407 3 жыл бұрын

Netflix: "Are you still watching?" *Noodle slap noises*

@nicolesamuels6276 4 ай бұрын

LMFAOOO

@stevenelliottjr.4013 3 жыл бұрын

I think my parents were making those noodles after I went to bed the other night, sure sounded just like that

@PhatTrumpet2 3 жыл бұрын

Oof.

@seyyednaqvi6760 3 жыл бұрын

Same, but whenever my dad left my mom would make noodles with her friend from work. You could hear they put a lot of effort into it.

@calico9046 3 жыл бұрын

@@seyyednaqvi6760 I hope they shared

@cerebrumexcrement 3 жыл бұрын

😂

@HowToCuisine 3 жыл бұрын

Your comment 😂😂😂😂😂

@CHEFPKR 3 жыл бұрын

That slap of the noodles was legit.

@TheSlavChef 3 жыл бұрын

Best slap to date.

@objective_evaluation 3 жыл бұрын

The slap let’s you know you’re doing it right

@legendarylitening 3 жыл бұрын

I see you everywhere chef, love you

@person9513 3 жыл бұрын

you are everywhere, and i love it

@OmniversalInsect 3 жыл бұрын

Hello verified person

@DieAntDie 3 жыл бұрын

One of your best intros yet. Never stop beating up your food, Ethan.

@TheSlavChef 3 жыл бұрын

Second ASMR channel on the way.

@3to4characters Жыл бұрын

Never stop beating your ______

@MichaelJoseph-vb5ml 8 ай бұрын

They were stretching a different noodle

@sahmedalee 3 жыл бұрын

i have been in china for few years now and this one is my absolute favorite. It's called "you po che mian" and since cheap noodles are easily available here from shops, this dish takes like 5 mins. And this is the most authentic Chinese food video i have seen by a foreigner. BTW for convenience, put all the aromatics and spices in the bowl and pour the hot oil, then add soy sauce, oyster sauce, black vinegar etc into that mixture (maybe some MSG too) and pour onto the noodles. The thing is if you pour hot oil like in this video, you might need more oil to get to every spice. By using a smaller and deep bowl, you can use less amount of oil (lower calories)

@sko1beer 3 жыл бұрын

Yes I love it with boiled potatoes chunks and cut up tomatoes

@faiali2895 3 жыл бұрын

cheers!

@sahmedalee 3 жыл бұрын

@@sko1beer 还有加点香菜就完美哈哈哈哈

@sko1beer 3 жыл бұрын

@@sahmedalee not a little add loads of chopped coriander in🍝

@sahmedalee 3 жыл бұрын

@@sko1beer 哈哈哈哈哈确实的

@kevinmiller1356 3 жыл бұрын

Cool to see you doing Northwestern Chinese dishes. You should do Liang Pi 凉皮 next. Also, fun fact, the “Biang” in Biang Biang noodles is the most complex character in the Chinese language and has so many strokes that it can’t actually be written digitally in normal online text boxes.

@EthanChlebowski 3 жыл бұрын

I saw Liang Pi in the book, might have to tackle it at some point!

@kevinmiller1356 3 жыл бұрын

@@EthanChlebowski Nice, lived in China for years and it's my fav noodle dish. It's also one of those great "accidently vegan" foods.

@saamenerve1869 3 жыл бұрын

@@EthanChlebowski Liang Pi is amazing! Takes a good amount of practice though, but I am certain that you can pull this off(no pun intended)!

@christopherstein2024 3 жыл бұрын

@@kevinmiller1356 POG🌱

@teslashark 3 жыл бұрын

Different ways to describe Biang is apparently used by old time extortion crews

@CakeTian 3 жыл бұрын

I grew up in Xi'an and my grandma used to make us these noodles all the time. We also love to use spinach juice (blanched spinach with water) as a substitute for the water, which makes the noodles green and a way for us kids to eat veggies:)))

@mariastevens6406 2 жыл бұрын

He mentioned keeping them in the fridge for up to 3 days. Are they something you want to keep in the fridge for some time before using, and if so, for how long? Or are they something that can be used right away?

@phialie 5 ай бұрын

@mariastevens6406 yes, Ethan mentioned around the 3:20 mark that after brushing the noodle stacks w/ oil you need to let them rest for at least 1 hour (but no more than 3 days) before actually stretching & pulling the noodles. This has to do w/ the properties of the wheat gluten in the flour the dough was made from; when over worked too quickly it becomes tough & taut & will not have that loose elastic stretch needed to make the noodles so you do have to let it rest a bit. But it doesn't have to be for multiple days either though.

@ThisOffendsMeTV 3 жыл бұрын

Right before you said “it is spicy I’m sweating” I was like “mans eyes watering hard” lmao spice it a always good

@smellsfargo 3 жыл бұрын

His face got so red at the end 😂😂😂😂😂😂😂😂😂

@EthanChlebowski 3 жыл бұрын

I live for that spice area right in between I'm sweating profusely and this is a little painful.

@ThisOffendsMeTV 3 жыл бұрын

@@EthanChlebowski oh agreed man. When the eyes water and head gets a little condensation action, it’s usually the right amount of spice for me

@goodboy-ry8cf 3 жыл бұрын

@@EthanChlebowskiHi can I use those noodles to make pad thai?

@monke980 3 жыл бұрын

@@ThisOffendsMeTV when you're eating spicy food and your nose gets a little runny and your eyes water a bit it's like heaven

@whbi-senpai1085 5 ай бұрын

I love how flexible Ethans is with cooking and recipes and how he breaks it down in a simple guide!

@28469 3 жыл бұрын

Dude every video Ethan makes is a banger I've made a recipe of his for dinner every night for like 2 weeks straight and I ain't stopping

@bustergundo516 3 жыл бұрын

What recipe?

@28469 3 жыл бұрын

@@bustergundo516 multiple. I switch it up every night.

@bustergundo516 3 жыл бұрын

@@28469 nice

@ononsoorizu6556 3 жыл бұрын

This video is definitely a bang ...er

@user-rj9pc9px8n 6 ай бұрын

Good luck with clogged arteries

@longfade 2 жыл бұрын

I love videos like this; I went from ‘I could never make this dish’, to ‘I can’t wait to get home and make this’ in 10 minutes. Thanks Ethan!

@jiaxiw6723 3 жыл бұрын

I also use the "oil splash on aromatics" technique on boiled wonton, dumplings or regular store-bought dry noodles.

@goldfishyum 3 жыл бұрын

I've made these noodles a while ago and the texture is just *chef's kiss*. But it look HOURS. Now I gotta try this recipe!

@TheSunIsMyDestroyer Жыл бұрын

had this in new york china town, i wont be back there for a while, i have no choice but to learn this or die

@pvpworld 5 ай бұрын

As someone who lived in Sichuan China for 6 years and traveled the country learning the cuisine and culture. I have to give you respect for this video as its one of the most authentic videos ive seen by a westerner on real mainland chinese cuisine.. most people have no idea what real chinese food is and i thank you for making this video and shining some light on real chinese food.. i'd love to see your take on yu xiang rou si or fen zheng rou

@kcsherly125 3 жыл бұрын

Being a Chinese and seeing you making these noodles AMAZED me. Your method is so authentic and easy to learn. Thank you! :)

@hiriasbloodweaver8593 3 жыл бұрын

I really appreciate how pragmatic your recipes are and that you include solutions to possible mistakes as well as the practical benefits of the recipes. Sure an italian Lasagne is great, but you're teaching great simple recipes or elements we can mix and combine for our daily meals, when there is not much time. Great work!

@guesswho2390 2 жыл бұрын

I like that you include a little bit of info about where the food comes from and how they make it there. Noticed it in a lot of your videos. Paying respect to and acknowledging the culture the food originates from is important. Awesome work!

@summer-jy2pw 3 жыл бұрын

50% hydrated dough has such a nice texture,,, it's so smooth,,

@annak9216 2 жыл бұрын

Made this yesterday and was thoroughly impressed! It was way better than any noodle dish in Chinese restaurants in Moscow. It tastes just like in China - chewey, spicy and just overall fantastic. My noodles didn’t break and bianged perfectly from the start. Thank you🙏

@antd2010 3 жыл бұрын

Just made this tonight. These noodles will now live in my fridge every week. Fantastic recipe, we did it how you did here but without the lamb, and the umami flavor was insane! Thank you so much!!!

@renomicon5907 3 жыл бұрын

0:48 i hope this wasn't intentional 😳😳😳

@ducktape-3470 3 жыл бұрын

I wouldn't mind if it was.

@9ra448 3 жыл бұрын

You say that you don’t want some fresh spicy polish muscular well fed nouds whenever you want...? you’re missing out

@renomicon5907 3 жыл бұрын

@@9ra448 down horrendous

@upscalevogue8263 3 жыл бұрын

What’re we looking at here 👀 I’m blind

@gabrieldauphin1309 3 жыл бұрын

@@upscalevogue8263 same here I'm highly confused by this comment thread... lmao

@liamtahaney713 3 жыл бұрын

The original version of this dish from Xian famous foods is seriously the most delicious thing I've ever eaten in my life and it's like less than $10 what the heck

@wiltmarlonelao 3 жыл бұрын

If you had it in China, it might just cost you $1-2.

@jonahs92 2 жыл бұрын

@@wiltmarlonelao Yeah, but it's probably made with gutter oil, so......

@aadavanelangovan1630 2 жыл бұрын

@@jonahs92 Tasty gutter oil to boot.

@derek7762 6 ай бұрын

@@jonahs92the secret is that actually almost every restaurant in the world recycles their oil

@azadam 3 жыл бұрын

I made up a riff on these today and have to say this is my first successful hand made noodle at home. Awesome texture, holds the sauce well, and a lot of fun to make!

@SonjaL 3 жыл бұрын

Hey Ethan, I really enjoyed watching this and will for sure try this recipe! Thanks for including metric measurements in the recipe! It really helps us European folks out

@dre6714 2 жыл бұрын

I went to a Chinese noodle place that did Xian style noodles. These hand pulled noodles are literally the best noodles Ive ever had to this point.

@ALLCAPS 3 жыл бұрын

Ethan, thanks for your videos... you bring back the true reason for anybody to cook. It is the love for food and love for sharing that we have. Also, that video you made on the Jalepenios or other peppers with cheese in them charred and cooked and served in tacos was insane... i made this for my wife's family and they thought I was a cooking guru! Thank you! 10/10 tacos. subscribed!

@scottev954 Жыл бұрын

Once again, never heard of this dish, and I'm totally going to make it! Thanks for opening up my cuisine!

@liaaaaaaaah 3 жыл бұрын

There’s some magic in ur video i swear. I am a native Chinese but this video made me want to try biangbiang noodles at home more than I ever be with other Chinese cooking tutorials. Thanks for sharing!

@jenicawoitowicz8895 2 жыл бұрын

I made these tonight!! It was easy, I was amazed at how they stretched so well. Thanks Ethan!

@nodder24 3 жыл бұрын

Had to try this right after watching the video. Turned out amazing right at the first attempt. I am blown away how good (and different) things can taste, even with such simple ingredients. Thank you for the video.

@rabiesbiter5681 3 жыл бұрын

This has been my favorite thing to make for a couple years now! Couple things I'd like to point out that I haven't seen yet. My apologies if someone else did first. But anyway. First thing is the flour. Set yourself up for success and use a hard flour. If you're in the US, bread flour works best. It'll have a slightly rougher texture but stretch very easily. When all I could get during the wheat shortage here was noodle flour imported from Korea (I live near a Korean market) I found the texture much improved, but stretching it was difficult and it required way more kneading to get the gluten window. My current compromise is to use either American AP flour or Korean noodle flour and mix it with vital gluten. Not too much, anything higher than about twelve percent protein and it will be unworkable. Oh, you'll also want to let your noodle strips come to room temperature if they were in the fridge. Don't remember it mentioned in the video, but I find cold dough quite a headache to work with in general. Hope that's helpful to someone.

@brianng8350 3 жыл бұрын

He did take out the noodle to warm up while he prepared the veggie.

@rabiesbiter5681 3 жыл бұрын

@@brianng8350 Thanks for pointing that out. I kinda missed it in the video. Ethan is very thorough and moves very fast, and my brain goes slowly. I should have watched twice before commenting. But then I still hope my comment is helpful anyway, at least to some people.

@tunahead101 2 жыл бұрын

I rolled out left over pieces of the dough until thin and folded these over a diced and spiced shrimp mix. I steamed them for several minutes and made tasty dim sum-esque appetizers. This dough is fantastic to work with!

@cyclingpanda1 3 жыл бұрын

Thanks for the recipe. I'm so addicted to these noodles now. They're so simple to make and better than anything from restaurants near by me.

@CL-xr7fg Жыл бұрын

Hi from Australia! As a Xi’an girl who lived many places in the world for 10 years, this BIANGBIANG noodle is definitely one of the home food I miss the most. You are so good at making this, looks authentic and yummy. Thank you for sharing Xi’an food to the world. 😊❤

@PreetiSingh-hh5xq 3 жыл бұрын

Yep, he was a consultant. Thanks for the framework, Ethan!

@bobon123 3 жыл бұрын

I am really impressed with how careful you are at being original and knowing what you are doing before filming. You are one of the few channels pronouncing properly the names and following the original recipes and explaining the traditional workflow, without being scared of _also_ giving your own opinion if you believe some parts of the traditional processes can be done better or in a simpler way. I could verify this being true for those cultures I am part of (I am half Italian and half Indian), and this gives me confidence that the same is true when you are speaking about food from cultures I do not know, like in this video. Really a high value channel!

@ellimiller8620 3 жыл бұрын

🤣🤣🤣 I remember when Ethan only had 23k subscribers!! Ive made several of his recipes, n they always turned out well. I'm glad to see he's gotten the love he deserves!

@rivenroyce9923 3 жыл бұрын

My absolute favourite cooking channel on so many levels

@andrewb9942 3 жыл бұрын

Used to eat Xian 4 times a week in Midtown NYC. Definitely going to try this recipe out.

@indiragajah 3 жыл бұрын

Just in time for Ramadan, this is going to be great to have in the fridge

@lindathao5017 5 ай бұрын

This is my first time discovering your channel and I immediately had to subscribe. The amount of detail that from the instructions and time estimations, to the measurements to the calorie count is just amazing. Not to mention the authenticity of the recipes and technique! I look forward to more content and binging previous ones!

@attorneyrobert 3 жыл бұрын

Thank you for teaching us how to get ripped, Ethan.

@kraken9773 3 жыл бұрын

Now I have to explain what that noise was to my mom... I should have had my headphones on.

@SamsHomeKitchen 3 жыл бұрын

Lmao the pounding is legit

@buddah8706 3 жыл бұрын

Show her the video...

@fisheauchocolat9682 3 жыл бұрын

WHY??? How old even are u... that basically assures her that u do understand and got knowledge what that sound could resemble. Best action u could've done is increasing volume in the parts where the dude is saying cooking-related stuff.

@fisheauchocolat9682 3 жыл бұрын

@@buddah8706 imagine a 14 yo (that's me) explaining to his sister that the sound she just heard wasn't from an adult content video, that's the dumbest thing u could ever do U should Indirectly make her think ur completely clueless, turning down the volume might bring suspicions too

@buddah8706 3 жыл бұрын

@@fisheauchocolat9682 if his mom heard it she’s definitely gonna say what In the hell are you watching?? Then he could be like I’m watching a cooking video and show her ...

@CM-by4hu 2 жыл бұрын

Made these last night! They were fantastic! Thanks for sharing this with us :)

@sixsierra Жыл бұрын

Thank you for not using any background music for intro and taste-testing. It just feels so satisfied.

@evand11 3 жыл бұрын

Please start all of your vids with those flavor shots holy moly

@SamsHomeKitchen 3 жыл бұрын

If you love a good food broll, I might have something for ya!

@SamsHomeKitchen 3 жыл бұрын

@@r.faj.5636 yeah dude! Joshua Weissman is the jam

@michellebao7234 3 жыл бұрын

As a Chinese, the Biang Biang noodle is way to challenge to me!!! You did really good job on this!

@SuperHoogen Жыл бұрын

Great video. I grew up eating this and it’s amazing to see one of my favorite home cook youtubers make this. Personally I’d do the oil pouring directly in the bowl that I eventually serve the noodles with and mix everything as I eat but that’s just because I’m lazy. Presentable is always good.

@keep7smiling 3 жыл бұрын

Very impressive! Especially the framework. So good. Gonna try these for sure, I saw them somewhere else, wanted to try them and forgot the name. Thanks so much!

@siddhartaghosh100 3 жыл бұрын

Hey Ethan, love your work. Keep going man. And keep that Mustache of yours mate !!

@aidenadams2072 3 жыл бұрын

I just made ur pita pizza for lunch today. My family loved it. Thank you! (And of course I made the pickled onions)

@keepeatinggreen3807 3 жыл бұрын

Really love the texture of hand ripped noodles,thank you for the recipe .

@monster2slayer 3 жыл бұрын

your uploads make me so happy i started cooking because of your scientific aproach to cooking. that pulled me straight in

@zevnafte5168 3 жыл бұрын

Wow! I don’t usually comment but this was a fantastic video. Really well put together and such a good step by step. Making these tomorrow and looking forward to more content:)

@0xfeedcafe 3 жыл бұрын

Wow, by the thumbnail I thought it was some type of pappardelle alla bolognese, super good video as always

@EthanChlebowski 3 жыл бұрын

You could definitely use these for a bolognese tbh lol

@asier5551 3 жыл бұрын

He probably knows what to be a minority is.

@0xfeedcafe 3 жыл бұрын

@@asier5551 Asier me estoy descojonando

@0xfeedcafe 3 жыл бұрын

Excuse @Asier youtube comment readers, this is a joke about a spanish youtuber called Jpelirojo that looks alike Ethan and Jpelirojo is pretty dumb and he said some time ago that he was oppresed as a minority because he is redhaired, and Asier is a good friend of mine and a super cool guy that found me in the comments :3

@ayal.shachar 3 жыл бұрын

Xian Famous Food was one of my favorite spots in NYC. I can’t wait to try this recipe.

@MACEO475 3 жыл бұрын

I was waiting for this video my whole life. This is probably the best way to flex on poeple you're cooking for Those framwork tables with other usable ingredients are pretty nice

@Felu 3 жыл бұрын

That was some serious ASMR in the beginning of the video :)

@sautewithdre 3 жыл бұрын

There’s a place in nyc that does these type of noodles it’s called very fresh noodles. Seeing this video has me wanting to go there right now! Good job man!

@jimmyzhao2673 2 жыл бұрын

Wow, pouring the hot oil over was fantastic ! I will try this recipe for sure.

@jadechng5 3 жыл бұрын

Just need to say, tired this w my group of friends and had so much fun. The texture of the noodles were amazing too, essy and delicious

@Doping1234 3 жыл бұрын

My favorite recipe! I always add a bit of sesame oil to the sauce, gives it a nice touch. Also don't plan on doing much afterwards, that oily dish will fatigue you hard

@EthanChlebowski 3 жыл бұрын

Agreed, I used a bit of sesame oil in the ones I made last night. Also I use much less oil than the XFF cookbook haha. It's plenty oily!

@lavenderblue4093 3 жыл бұрын

Not to mention the garlic breath 😏

@mihirlavande 3 жыл бұрын

You know what would be amazing with these noodles? Some homemade black bean chili crisp. 1 part washed fermented black beans, 2 parts Chinese chili powder, 2 parts oil and 1 parts diced form tofu slowly fried in the oil. Keep it the fridge for at least a day before eating.

@stauffap 2 жыл бұрын

This deserves a like and a comment. Very entertaining!

@delinquense 2 жыл бұрын

Quickly becoming one of my favorite channels!

@sandgaijin 3 жыл бұрын

While I lived in China, there was this amazing noodle shop run by a Muslim family. It was awesome to watch them make the noodles. They would do this complex movements on the counter with the dough to make it look like a "cat's cradle" as they jump rope slapped it into the surface. Also, another good pairing of this is a scrambled egg cooked with tomato.

@calico9046 3 жыл бұрын

You mean like similar to shakshuka?

@sandgaijin 3 жыл бұрын

@@calico9046 No, nothing like shakshuka. The tomato are still in diced pieces and not mashed down and the eggs are scrambled, not cooked into the tomato along with garlic and onion and a bit of sugar. I think shakshuka would be pretty tasty though with these noodles though.

@rohilthomson 3 жыл бұрын

Hope they're okay. China seems to be dangerous for the Muslims rn.

@lmao6 3 жыл бұрын

The first time I had xian food was in North York toronto at a restaurant called artisan noodle. It was like entering another world. I tried to make these noodles once but failed at getting the texture. I am going to try your recipe and will be buying the xian famous foods cookbook as well!

@icetea52 2 жыл бұрын

Tried your recipe. Dude.....DUUUUDE. That flavour!

@prinpak6 3 жыл бұрын

As you slap those noodles on the table my wife asks me what the hell im watching 😂

@evonnelai6758 3 жыл бұрын

🙀🙀🙈🙈

@munkykng416 3 жыл бұрын

That's when you say, just some spicy noods 😂

@petehoover6616 3 жыл бұрын

Wait......y'all sound lahk thaet? Whah ainchew awl git ta yammeren er sumpin, mebee yell out a YEE HAW er sumpin? Thaet smacken jes' sounz BOREN!

@majestic6303 2 жыл бұрын

Lol!

@kanishksharma8016 3 жыл бұрын

hes so scientific and detailed with everything

@stevemyers8065 3 жыл бұрын

I just tried this and it was wonderful! Very hot but wonderful none the less. Thanks for the recipe.

@iNFlexx 3 жыл бұрын

I just made these and the biang biang part worked as described! Super tasty

@AstroDenny 3 жыл бұрын

Loved this video- My favorite thing to add to something like this would be flash fried shredded brussels sprouts with chili flakes. Healthy and nice texture! I'll be making these for sure!

@gunsnroses516 3 жыл бұрын

Jesus Christ Ethan, according to your titles, everybody should know how to cook everything

@EthanChlebowski 3 жыл бұрын

That is the goal of the series :)

@jzplayinggame 3 жыл бұрын

You should watch basics with babish, where making na'an from SCRATCH is considered basic kitchen and cooking skills

@nishantkosambiya1645 3 жыл бұрын

@@jzplayinggame my mom makes naan, roti, etc.. every day. from scratch! pretty basic in an Indian household

@seanwoodburn2616 3 жыл бұрын

You should!

@lisaisa 3 жыл бұрын

@@jzplayinggame Yeah I wouldn’t call it a _basic_ but naan isn’t that hard to make

@bethanymoreland4625 2 жыл бұрын

I made these noodles tonight and they turned out great for a first attempt! Will make again.

@surajvenkat 3 жыл бұрын

The ease with which you are making this. You are my new Babish.

@Ash_Wen-li 3 жыл бұрын

Biang Biang & Udon were the first noodles I learned to make last year during our first lockdown

@alexnoman1498 3 жыл бұрын

Stepping on dough is fun and takes all the work out of kneading. I've had so much Udon this past year :D

@zraven2931 3 жыл бұрын

Ha, yeah me too. I failed horribly at udon, learned how to pull noodles, then made ramen noodles and now I own a mechanical noodle machine lmao

@masterchief5231 3 жыл бұрын

Who would have thought that we‘d ever start slapping noodles someday like they traditionally do in China. Great times we live in.

@simonloo6343 3 жыл бұрын

What a great channel. Love the adventurousness of all the food explorations. The world is better for it. Who wants to eat boring food!

@puck971 3 жыл бұрын

Thank you for the lamb and noodles recipe and measurements in grams is really appreciated. Their location was really close to my office but haven't had a chance to go during pandemic.

@anshumankarthik4325 3 жыл бұрын

Ethan is easily (one of) the most high quality Foodtubers out there. If you’re reading this, a couple of questions: 1. What are your thoughts of bread flour vs APF for noodles? Especially if the goal is a chewy noodle that can be bianged easily? 2. Would you necessarily recommend an autolyse for the dough? When would that help? 3. Why exactly should the oil be that hot? What would happen if it was as a little colder (sorry, I’m a little paranoid about smoking oil combusting) Love your stuff - gives us all inspiration to follow our hobbies with excellence!

@EthanChlebowski 3 жыл бұрын

1 - Higher gluten flour like bread flour should help get a slightly chewier noodle. How much I'm not sure! 2 - I actually kind of did an autolyse for my version, though I didn't call it out. XFF mentions kneading for a full 8 to 10 minutes then resting for a shorter time. I tried that but found Mixing / kneading for 3 to 5 mins then letting it rest for 30 (autolyse) made it easier to knead the second time and increased the extensibility a bit. 3 - Since the noodles, aromatics, and vegetables are a lot of volume having a higher heat ensures the dish stays hot! XFF mentions just below smoking point, but you could probably go lower if you want to!

@Ash_Wen-li 3 жыл бұрын

I highly recommend bread flour. For me the noodles weren't really stretching that well until I used it. The gluten helps make the noodles more elastic and durable

@gsk3292 3 жыл бұрын

In addition to hot oils releases flavours from dry spices, there are also some raw aromatics in there (garlics, Chinese chives, ginger). Hot oils poured directly on top sort of cooks them and also releases great aromas and mellow out some of the pungent flavours. Definitely be careful with the hot oil but just as Ethan said below the smoking point is ideal!

@anshumankarthik4325 3 жыл бұрын

@@EthanChlebowski Thank you so much! Definitely going to try this! (P.S. hoping for a dosa video from you someday!)

@GatorAidMedical 3 жыл бұрын

Dude, you are killing it with these videos. Xi'an is some of the best food I've ever had, and this and the cumin lamb sandwich were two of the things I wanted to buy the cookbook for - might not even need it anymore

@basbleupeaunoire 2 жыл бұрын

This looks incredible.

@bethaniestar1 3 жыл бұрын

Looks so good. I'll be giving it a go!! Love the addition of the lamb too. Thanks

@ChaoticGoodEats 3 жыл бұрын

oh my god my boy E did not just make Biang Biang noodles THIS IS A DREAM COME TRUE

@shunyaobai6815 3 жыл бұрын

If you plan on making these often to meal prep, you can prepare the oil and vegetables beforehand. Portion the vegetables separately and store refrigerated. Pour the hot oil over the chilli flakes and other spices in a heatproof container before pouring it into a glass jar when cooled. Refrigerate. The chilli oil should keep for a few weeks, but it's best to have it as soon as possible because it'll be less fragrant over time.

@3to4characters Жыл бұрын

Thank you

@andivatar6383 3 жыл бұрын

I love you! You make your video with practicality in mind and how we can really cook it.

@redhousepress 3 жыл бұрын

VERY NICE. You nailed this!

@ishmama.5950 3 жыл бұрын

It's Ramadan, and here I am watching food videos lol

@satoshiketchump 3 жыл бұрын

Fun fact: the Chinese characters for biang biang mein is the one of, if not the most complicated character there is

@nfc14g 2 жыл бұрын

"Gluten window". So thorough in the instructions, love it.

@SimpleIdeaz 3 жыл бұрын

Love the keys you use to allow for creativity

@happyarewewhosmile 3 жыл бұрын

The moment I heard you using weight measurements to make the dough I knew I would try this. I HATE when recipes use volume, since it is subject to change-using volume makes recipes needlessly inconsistent and is a big deterrent for me since I know it wouldn't come out well if I tried. Thanks for using weight.

@xanderbearwoof 3 жыл бұрын

Great video! Nom! Question, “flour”? AP, Bread, Cake....

@fardinahsan2069 3 жыл бұрын

I don't live in the US, but I made sure to visit Xi'an famous foods (because I saw them in Munchies) when I visited NYC, Definitely one of the better noodle dishes I've had in my life.