Find there recipes here: 1-Minute Noodles Servings: 4 INGREDIENTS ½ cup Chinese black vinegar ¼ cup high-grade sesame oil ¼ cup soy sauce 1 tablespoon sugar 720 grams fresh noodles of choice, cooked and chilled. 1 teaspoon minced garlic 2 tablespoons thinly sliced scallions 1 tablespoon chili oil 1 tablespoon sesame seeds PREPARATION In a medium bowl, mix together the black vinegar, sesame oil, soy sauce, and sugar. Set aside. Cook the noodles according to the package instructions, then drain. Place the noodles in the bowl with the sauce and toss to coat. Garnish with the garlic, scallions, chili oil, and sesame seeds. Enjoy! 1-Hour Noodles Servings: 2 Ingredients 2 tablespoons plus 1 teaspoon vegetable oil, divided 1 tablespoon plus 1 teaspoon minced garlic, divided 1 tablespoon minced fresh ginger 1 tablespoon minced shallot 4 ounces 80/20 ground pork 1 tablespoon fermented soy bean paste 1 tablespoon sweet bean sauce 1 teaspoon dark soy sauce ¼ cup cornstarch slurry (8 teaspoons cornstarch mixed with 4 teaspoons water) 1 large egg, beaten 360 grams fresh noodle of choice 1 Persian cucumber, thinly sliced ½ cup fresh cilantro leaves Preparation In a medium pan, heat 1 tablespoon of vegetable oil over medium heat. Add 1 tablespoon of minced garlic, the ginger, and shallot and sauté until lightly aromatic, 1-2 minutes. Add the ground pork to the pan and cook, undisturbed, until golden brown, 3-5 minutes. Meanwhile, in a small pan, heat another tablespoon of vegetable oil over medium-low heat. Add the soy bean paste and sweet bean sauce and cook until caramelized, 1-2 minutes, being careful not to burn. Add the caramelized bean paste mixture to the ground pork mixture and stir to combine. Add the soy sauce and cook for another 30 seconds to incorporate. Add the cornstarch slurry, reduce the heat to low, and simmer for about 15 minutes, adding a few tablespoons of water at a time as needed to keep the mixture at a simmer. Meanwhile, heat a small pan over low heat. Add the remaining teaspoon of vegetable oil, then pour in the egg and tilt the pan to spread in a thin layer. Cook until the top is just set, then remove the egg crepe from the pan. Let cool, then thinly slice. Cook the noodles according to the package instructions, then drain. Place the cooked noodles in a serving bowl and top with the ground pork mixture. Garnish with the egg crepe strips, cucumber, cilantro, and remaining teaspoon of minced garlic. Enjoy! 1-Day Noodles Servings: 8 Ingredients Broth 5 pounds bone-in chuck beef short ribs 1 pound beef shin bones (or any knee joint) 2 pounds oxtail 1 large white onion, halved 2 carrots, halved crosswise 5 large tomatoes on the vine, halved 1 red apple, halved 1 stalk of celery, halved crosswise ½ cup garlic cloves, peeled 1 2-inch piece of fresh ginger, sliced 3 bunches of scallions, divided 1 cup rice wine 1 tablespoon star anise 1 tablespoon Sichuan peppercorns 1 tablespoon coriander seeds 1 tablespoon plus 1 teaspoon vegetable oil, divided 5 tablespoons doubanjiang (broad bean chili sauce) 1 cup soy sauce ¼ cup dark soy sauce 2 tablespoons rock sugar 2 tablespoons kosher salt, plus more to taste 4 tablespoons granulated sugar, plus more to taste 1440 grams fresh noodles of choice 1 head baby bok choy, leaves separated Pickled mustard greens, for serving (optional) Preparation Bring a large pot of water to a boil. Add the short ribs, beef shin bones, and oxtail and boil for 30 minutes to remove any impurities. Drain and rinse the meat and bones under cold running water. Add the meat and bones to a clean large pot with the onion, carrots, tomatoes, apple, celery, garlic, ginger, and scallions (set 2 aside for garnish). Add enough water to cover and bring to a boil. Once boiling, stir in the rice wine. Meanwhile, in a small, dry pan over high heat, toast the star anise, Sichuan peppercorns, and coriander until fragrant, about 2 minutes. Add the toasted spices to the boiling broth. In the same small pan, heat 1 tablespoon of vegetable oil over high heat. When the oil is shimmering, add the doubanjiang and cook until fragrant and caramelized, about 30 seconds. Add the caramelized doubanjiang to the boiling broth, along with the soy sauce, dark soy sauce, and rock sugar. Reduce the heat to medium-low and simmer the meat and bones for 3 hours. Remove the short ribs from the broth and let cool slightly, then wrap in foil and let rest in the refrigerator overnight. Cook the broth for another 3 hours, adding more water as needed to keep the solids covered. Remove the broth from the heat and stir in the salt and sugar. Adjust the seasoning to taste. Transfer the broth and solids to an airtight container and refrigerate overnight. When ready to assemble, skim the solidified fat from the top of the broth and reserve. Return the broth and solids to a large pot and heat over medium heat until bubbling. Strain the broth into a clean pot, discarding the solids. Add the bok choy to the hot broth and blanch for 30 seconds, then remove from the pot and set aside. Cook the noodles according to the package instructions, then drain. Cut the short ribs into bite-size cubes. Heat the remaining teaspoon of vegetable oil in a medium pan over high heat. Add the short ribs and sear until the outside is crispy, 2-3 minutes. Remove the pan from the heat. Thinly slice the remaining 2 scallions. To serve, add 1 tablespoon of reserved fat to a bowl. Add the noodles. Pour in the broth, then top with short rib cubes, scallions, bok choy, and cooked salted mustard. Enjoy!
For one year it's more like raise your own cows and grow your own veggies and apples.... getting an egg farm going doesn't take more than a few months.
I buy the ones in the cup, you know the ones you're not supposed to put in the microwave. I just found that out recently and I feel like a rebel because that's the only way I make them
1,000,000 noodles: okay first we are going to combine 1 proton, one electron, and throw in a neutron just for kicks. repeat this step. Next, grab 8 protons, electron, and you guessed it, 8 neutron!! Simply heat up your hotplate about 200,000 degrees celsius and combine all your atoms!
add a potato for 10 minutes or so. either the starch will soak up the salt or you get potato noodle soup, which is still pretty good even if its heavy on the salt.
don't add any salt in the liquid when you braise things, just season the meat. when you reduce the braising liquid to the intesity you want to make the "soup", then you season it
FattyMuffin China was already made you mean 6 billion years: first we make the Big Bang then add the water and land Then add the names to the land and make it China then build a supermarket filled with of the stuff and invent cooking things and make them and serve! I spent way to much time typing that
First of all the earth was made 4.543 billion years ago and china was not china back then... China was only china when someone decided to name that land china...
3 hour: fry ribs/or steak until brown, remove. fry onion(when just translucent, fry garlic). add back ribs/steak, add red/or yukon gold potatoes with skin, carrots , leeks/celery, add spices(steak sauce/soy sauce, herbs) , add water half way and in oven 325deg F for 2 hours , covered so use a dutch oven or turkey pan with cover
Beef noodle soup is so underrated! I had that for dinner at a local Taiwanese restaurant 5 times a week after swimming practice for 6 years and it never got old
well you know ramen is a Japanese translation for Chinese word 拉面 which means hand pulled noodles. So...it's weird for any Asian guy seeing others call instant noodles(more like instant regret) ramen. But enjoy it = )
@@rosegetizo8775 actually the 3-5 second rules is not true, it depends on the moisture of the food that fell on the ground, because the more dry it is, the harder bacteria can get onto it.. but yeah random, sorry, I also don't believe the batch was new lol
I have never eaten a food that is too hot to eat , one time at a restaurant with my family and they were freaked out about how hot the " special hot sauce" was and it wasn't even that hot I could eat a spoonful of eat with ease
1 min-*alvin pops in and takes the noodles* 1 hour-*alvin pops in and takes the noodles* 1 day-*alvin pops in and takes the noodles* In conclusion---------*alvin pops in and takes the noodles* lmao
@@andrewthezeppo 30 minutes? Do you randomly hide ingredients in your house? Boiling the noodles takes like 5 minutes total, in which time you can make the sauce and chop some scallions. Maybe like 10 minutes total for time to get all the ingredients and toast the seeds.
I made the first one cause I was hungry I didn’t think it would be that nice but Omds it was amazing I added a bit of honey in the sauce defo recommend
A quick word on Scallions. They are also known as Greentails, Spring Onions, Sybees and bunching Onions. The Scots have lots of names for these fine onions. Shallots however, are a small onion like bulb that grows in a cluster similar to garlic, but more separated, and has a particularly strong sweet flavour.
@@srm4196 and this complexity and everything else is found with home cooks and day jobs? I don't get it. I think they're all the same only that master chef is a competition? I love home cooks BTW. Some of their food better than top chefs.
Eva Laffort whats the point of pointing it out everyone does things that others have done it’s not a big deal there’s videos of the same concept that came out BEFORE sorted lmao
@@idDDtapthat The 100% know about it. They've done other videos like this and people always comment about Sorted. Buzzfeed only does videos that are guaranteed to get views. They see a format on RU-vid and then copy it. That's what they did with Sorted and they've done it multiple times with other channels.
Timothy Obaob no wayyy. i’m just confused as to WHY he said that. i have two eyes, the same as you. i can read. just wanted to know why he would even say that. it shows them making it lmao.
AlphaSTREAMs omg how did u figure that out? it would’ve took me *ages* to notice that! I mean like, it’s not possible that this comment is joking, right? 🙃
I don't understand why he said he wanted "caramelized flavor" from the eggs. You can't caramelize something that has a minuscule amount of carb/sugar. And when his eggs were done, they just looked like plain yellow scrambled eggs, no browning at all...
i dont make chinese food a whole lot, but ive been using his noodle plating trick for my japanese noodle soup bowls a lot. i really like how pretty it looks, just adds that little something. :)
