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Homemade Chinese Noodles with a Kitchenaid

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Today we will be using a Kitchen Aid to make noodles from scratch. I know, making noodles by using a pasta maker is pretty basic but there are lots of tips here and there that you want to be aware of. Besides that, I will talk about different types of flour and how they affect the end result; how to store them so you can always have fresh noodles in hand. In the end, you will get lots of recipe examples that you can cook with these noodles.
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INGREDIENTS
500 g high gluten flour (bread flour, dumpling flour, or noodle flour)
3 medium-size eggs
100 g of water
1 tsp of salt
50-100 grams of flour to adjust the water and flour ratio
1/2 cup of cornstarch to prevent stickiness
How to Store Fresh Noodles?
Dust the noodles with cornstarch. Store in a sealed container
They will stay good for 4-5 months in the freezer or up to a week in the fridge.
How to Cook Frozen Noodles
Directly put the frozen noodles in boiling water without defrosting. They only take 3-5 minutes to cook.
In any case that you need to defrost the noodles, be sure to keep the container sealed while defrosting. If the lid is open, the noodles will absorb the moisture in the air and you will end up with a sticky mess.

Опубликовано:

24 авг 2024

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Комментарии : 489

@pinkmonkeybird2644 3 года назад

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.

@honeybee2356 3 года назад

Yes yes I am convinced also! I'm getting one too. 😃

@veekleek7535 3 года назад

Hello, is the kitchen aid mixer the one used in this video?

@pinkmonkeybird2644 3 года назад

@@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.

@randmayfield5695 3 года назад

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.

@bonniekonjevich7574 3 года назад

I have my noodles cutting set from Kitchen aid. I started with Italian but Chinese has me really excited!

@armandorjusino 3 года назад

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.

@yojo7870 3 года назад

AJ RU-vid, wow That's a distance. Are you able to have some delivered?

@MaZEEZaM 3 года назад

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.

@feobob1033 3 года назад

I have this mixer attachment for the test totally free value 100D, PM me if u r interested.

@fussyrenovator7551 2 года назад

So is mine. Also any other Asian supplies. I keep a massive pantry.

@kristinafilipovic7897 2 года назад

Yes I love her recipes she IS great

@amal6419 3 года назад

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.

@riverraisin1 3 года назад

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.

@Spicy540 Год назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-4XNoweDdAB8.html

@wirasatyawan4115 3 года назад

i like the way you describe whole step.

@parmodsharma4576 3 года назад

You’re an amazing teacher. I love watching your recipes. You’re better than most people on you tube. Under rated. Thank you!

@amore1056 Год назад

True , I follow her recipes how to make homemade Chinese sausages . Great success for me

@slavicachang7440 2 года назад

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.

@ramencurry6672 5 месяцев назад

You could probably do it for 10 minutes. Then stop for 15 minutes and continue for another 5-10 minutes

@randmayfield5695 3 года назад

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!

@christinatolar4155 3 года назад

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!

@MaZEEZaM 3 года назад

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.

@ashleycotterell5419 3 года назад

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!

@dmlockwood 3 года назад

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. ❤️

@MissGood 3 года назад

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!

@feobob1033 3 года назад

I have this mixer attachment for the test totally free value 100D, PM me if u r interested.

@wandabissell 3 года назад

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!

@Ldsyldsy 3 года назад

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!

@dontletmewatchthis 3 года назад

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

@dontletmewatchthis 3 года назад

sheldon pereira I do both! Mostly because I end up making the dough late at night and get too sleepy to wait 😅

@MaZEEZaM 3 года назад

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.

@pex1111 3 года назад

I was literally asking myself what the function of Gluten is when you followed up with...."So I suppose you're wondering...." and proceeded to answer every question thereafter. Awesome. Thanks!

@carmensmith9220 5 месяцев назад

Mandy, you are an excellent teacher. I love how you explain everything. Please continue sharing your knowledge and recipes. Thank you.

@JoshuaGriffin1984 3 года назад

We went out today to buy the attachments. My my first noodles and they turned out amazing! I will never buy store bought noodles again....it's so easy and fun to do. Thanks for this video,.

@danilobojos5245 3 года назад

That's what we call "Walk-the-Talk", I could not even consider this as "Tutorial" as others did, this is real "Teaching" from A to Z of egg-noodle making. I had been trying to make egg noodles in the past and dumped it for I never succeeded. I will try what you had taught and will notify you if it's a success. I agree with all the previous comments on how helpful your video was.

@ronkreed 3 года назад

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.

@victorbenner539 5 дней назад

I already knew how to make pasta and i figured noodles would be very similar. So this video was great in informing on the differences and how to make noodles. Thank you very much. Have a great day 🌤.

@Bloodangel8299 3 года назад

You are so polite,sweet & respectful!! You are knowledgeable person !!! 😀

@mandiigraham1596 2 года назад

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.

@carolr4871 2 года назад

Mandy, I can't tell you how helpful this was. I have a stand-alone hand-crank pasta machine. My noodles come out tasty, but I made just about every labor-intensive mistake you could possibly make. You would laugh if I told you how I was doing it. Between your folding technique and the cornstarch trick-so so happy to know how to store pasta without it turning into a doorstop-making noodles is going to be so much easier. You're the best! Did I mention I love you?

@DarthLee8472 3 года назад

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.

@DanliciousFood 3 года назад

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!

@feobob1033 3 года назад

I have this mixer attachment for the test totally free value 100D, PM me if u r interested.

@Spicy540 Год назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-4XNoweDdAB8.html

@gchow6009 3 года назад

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.

@gchow6009 3 года назад

Tried her recipe today and served it char siu pork. It was so good. Shared the recipe on Facebook so many can learn.

@karenrobbins6656 3 года назад

Thank you! I found the Korean brand flour, now I have to give this a try. I love noodles

@sherrylynn4632 2 года назад

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. ♥️

@jampubs1 2 года назад

You are a terrific teacher, Mandy. Your lessons are perfectly planned and delivered. Well done!

@gadeaiglesiassordo716 2 года назад

Thanks for explaining everything so nicely.

@yojo7870 3 года назад

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

@melodieduperron1252 2 месяца назад

Absolutely amazing noodles I can't get enough of them my 5th time making I freeze my extras just as good as they day you make them thank you for great recipe

@mingchan6300 9 месяцев назад

Love your videos: clear , detailed without being too long winded or redundant. Delicious to bbot.

@joels5150 2 года назад

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

@none941 3 года назад

Kneading stiff dough in a KitchenAid stand mixer is a great way to destroy it. Stiff dough is made more easily in a food processor which doesn't suffer damage the way the planetary gear system of the stand mixer does. Mine needed a complete gear rebuild after only 4 years costing over $200 (original retail price was about $350). Stiff dough is kryptonite for stand mixers. On a happier note, your techniques are terrific and continue to help me in the kitchen almost daily. Thank you, Mandy. Cheers!

@johnbrandolini2915 2 года назад

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.

@kristinafilipovic7897 2 года назад

I love your recipes U r kind and easy to learn and Cook by your recipes keep going❤❤❤

@gernblenstein1541 3 года назад

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!

@okolekahuna3862 3 года назад

Wow, I've owned a Kitchenaid for years and have never tried making noodles. I will try it. Thank you

@leslieproudfoot924 2 года назад

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.

@bonniekonjevich7574 3 года назад

Flour comparisons as presented were so helpful and enlightening. Thank you!😊

@oregonpatriot1570 Год назад

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.*

@christophersmith7892 Год назад

You are a very talented lady and thank you so much for your teaching and knowledge

@louisc.gasper7588 3 года назад

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.

@tslee8236 Год назад

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.

@louisc.gasper7588 Год назад

@@tslee8236 Thank you. I will keep that in mind.

@mrjprich 3 года назад

Mandy, once again, very clear and right to the point! Awesome job and Awesome noodles!!! Thank you sooo much!

@greenlizardballs 3 года назад

The information about the starch not sticking is GREAT!

@dglesterhardunkichud4017 Год назад

Girl, thanks for the help with the noodles, so easy and way better than boxed!

@Spicy540 Год назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-4XNoweDdAB8.html

@proffy8778 3 года назад

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!

@lanvazquez6026 3 года назад

I love your channel. You demystify Chinese cooking to us novices.

@mateusz1227 3 года назад

Very nice and detailed video, I learned a lot , thank you!

@vicarofrevelwood 3 года назад

I have a KitchenAid and the pasta attachments thanks for showing me how to use them.

@charlesparker171 2 года назад

Your attention to detail and clear presentation are exceptional! Many thanks for educating the world on different types of Chinese cooking.

@gregmuon 3 года назад

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.

@MaZEEZaM 3 года назад

It’s much like bread making, same basic ingredients but so many possibilities.

@behanyferenc249 6 месяцев назад

Similar noodle is also made in our region. ( flour and egg.) They dry it and put it in the warehouse. it retains its quality for a very long time. ~6 months.I really like this kind of noodle. I take the dry noodle from storage and it can be cooked at any time.

@TalkingBoomslang 3 месяца назад

You are so amazing Mandy. Thank you so much for every single one of your fantastic videos ❤️

@phungtransimplehappiness 3 года назад

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

@corinnerichardson9041 3 года назад

I just found your channel from the egg roll wrapper recipe. I absolutely love your personality! You are such a great teacher ❤️❤️❤️ Cannot wait to learn so many new recipes!

@surjeettaylor6434 3 года назад

You're so talented,the best teacher.

@teresafields3437 3 года назад

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.

@Passionforfoodrecipes 3 года назад

So many great *pasta-bilites* here!

@MaZEEZaM 3 года назад

I didn’t understand until I realised you are missing the 3rd I in Possibilities. 😊 now I get it 😊 Pasta-bilities.

@Meat226 3 года назад

Zing!

@tubetubepleasure 3 года назад

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.

@liocean9636 3 года назад

Mandi, thank you so much! I have those attachments and this is wonderful!

@ckochinc22 3 года назад

Thank you for this. Made my day! Beautiful noodles.

@whengaming9999 3 года назад

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

@colindamo 3 года назад

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 😀😀😀

@sowsmart3581 Год назад

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 😂

@vxenxix 3 года назад

The people who dislike were probably so amazed that they didn't find like button 😂😂 who agree that

@normax1812 3 года назад

I love learning from you. Thank you, I will start making pasta as soon as I get the right flour. Thank you!

@donnadaguasi2732 Год назад

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

@antonyandrerenaissanceart977 3 года назад

This young woman works hard on preparation, elocution, description, execution, and final results

@MK-tn6pz 2 года назад

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!

@sinndymorr6358 3 года назад

Everything you demonstrate looks delish!!

@nicklatronica8190 2 года назад

Great video - really loved the tips on using cornstarch - can't wait to try the same technique when making pasta.

@tonyhill4811 Год назад

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.

@Spicy540 Год назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-4XNoweDdAB8.html

@mmoney1712 2 года назад

coming from someone who hates kneading I appreciate this video so much!

@fionacc886 2 года назад

you are a genius ! lots of Love from Colombia. Gracias !

@Bevieevans8 Год назад

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!

@amore1056 Год назад

I love your recipes more knowledgeable and formative informations . Very authentic.

@chefarnold4803 3 года назад

The best youtube recipe guide, thank you so much!!

@markoneoffour6910 3 года назад

You are very consistent, thank you!

@WholeBibleBelieverWoman 3 года назад

To make strong (bread) flour with all purpose flour, you can add 1 TBL vital wheat gluten per cup of flour.

@faitho6684 3 года назад

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.

@d-s-ll2378 3 года назад

Key hint for dough sticky prevention with starch, also freezer or frige storage, Many thanks👍💗

@linh918 2 года назад

Thanks so much Mandy, my noodles came out perfect following your instructions. 🥰🥰🥰

@treatb09 Год назад

I like the really soft dough. You cant use the pasta attachments. But the noodles will be much better if you hand cut them. The attachment is great for italian noodles.

@michelle.1979 2 года назад

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!!

@michellebmw2200 Год назад

Thank you very much. You explaining all things so detailed in this video. I saw it so many times. ❤

@MaZEEZaM 3 года назад

Really interesting about the gluten levels in different flours, I’m surprised it’s really quite small differences.

@feobob1033 3 года назад

I have this mixer attachment for the test totally free value 100D, PM me if u r interested.

@angusmacduff3471 3 года назад

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.

@EdugeBDroN Год назад

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 🍜

@jobaloney1334 3 года назад

Best video for making noodles for yakisoba and using kitchen aid, thank you so much

@amiedavis5257 2 года назад

I have the kitchenaid and I have this attachment. I will try making these noodles tomorrow.

@saga960 Год назад

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.

@kaybegley9566 Год назад

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

@fukumoristar7176 2 года назад

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..