In Japan, they put the dough in a plastic bag, lay down a clean towel on the floor, put the bag on the towel, and step/knead with their feet. After 30 seconds of step kneading, bring the bag up to your counter, take out the dough and fold it over a few times, put it back in the bag, and step knead again. Repeat the process a few times until you have a smooth dough. A great technique for people with weak or painful wrists. Wear clean socks if the idea of your bare feet on the bag makes you uneasy.
Wow..... Phenomenal noodles with phenomenal Chinese characters. In China, it is called Biang-biang Noodles or sometimes in native Chinese in outside Sichuan or Xi'an is Youpo Chemian (油潑扯麵).......
this looks delicious! I loveeeeee noodles hehe my boyfriend and I are moving out together and i watch a lot of your videos to learn recipes to cook for when we finally live together.. thank you for always being you and being so kind to share your love for food with us! 💕
Thanks so much for this! I have tried making plain wheat noodles so many times and always failed - they either come out too thick, kinda like dumplings, or too thin and fall apart when cooked. I've always just rolled them out and sliced them. Your details about the flour/water ratio, the expectations of what they should look like mid-term, and the tricks about scoring, slapping and finally pulling them are new techniques that inspire me to try again. Thanks again. So many of your recipes are right on point for the kind of cooking I like to do and eat.
I so want to learn the pulling, twisting and slapping thing one day. Whenever I go to a shop that does it, it looks like a magic trick, pull, twist, slap, pull, then pull a rope loop it, pull again, loop it on repeat and then tadah noodles. But this at least looks like something I can do.
Making these right now since I have all the ingredients for the Spicy pork sauce ^__^ The change in texture after the first rest is crazy! Can't wait for dinner time!x
These noodles look like the Hokkien Pan mee which I loved so much! Simple ingredients you got there but wow, the strength needed to knead is huge😂. Will definitely try this recipe soon with the dry or wet/soupy pan mee toppings and sauces. Thank you so Marion for a wonderful recipe all the time! 🤗😍💜
Yippee👌🏻 we love your rad na thick gravy noodle recipe in our family. I will now make the noodles for rad na. This almost brings memories of growing up in an Italian family and making homemade pasta.😘
Nadia Castricum Yum! Love those rad na noodles! And actually, the rad na noodles are rice flour-based, not these wheat flour noodles. You can find my recipe for the rad na rice noodles here www.marionskitchen.com/homemade-rice-noodles/ 😊😊😊
Actually the flour you are using is quite honestly the wrong type. How can I tell? Well I just watched another channel that has an actual chinese woman who knows how to make this properly, and she demonstrated that certain flours don't have enough gluten to form these noodles properly. She described what's in your thumbnail and at the beginning of your video, rough uneven non-smooth noodles that are not as chewy as they should be. These noodles should have a clean edge even when being pulled apart by hand, and the surface of the noodles shouldn't be course as shown in your thumbnail and at 0:04 into the video. Since you zoomed in for these shots, it was easy to identify that you used the wrong type of flour.
I wouldn’t call this hand pulled noodle. But more like finger stretch noodle. Not trying to discredit her work. At least she gave a try. I’m old school when it comes to food making.
You mentioned you couldn't do the big pulling thing with the noodles and the reason why this didn't work is because you are using plain all purpose flour, you cannot use that, you have to use a high gluten flower because gluten is how these noodles are able to be stretched wide like they are in recordings of people doing the pulling in China. You do have to let the dough rest 3 times, and you do have to put the dough to rest under plastic wrap to get it just right, but you must start with the absolute best noodle flour otherwise it won't work right.
Hi Marion, will you please verify the flour and water amounts? I just started making these, and I needed to add an extra 150g of flour to dry it out and make it look like your dough. I used 500g flour and 150g water total. Thanks!
Hi Marion! I got a big problem with this recipee and i dont know what im doing wrong. I used the exact measurement and method to first create the dough and indeed its dry, i knead hard and let it rest but... it just keep ripping appart. It create layers and doesnt really become softer. I tried 3 times, adding a bit more water later on but no result. It just create lumps or layers that rip or that i camt rid of. What am i doing wrong? Any tips? I believe its maybe how i knead the dough but not sure how to correct that. Thanks!
its really not. i attempted a batch earlier. gonna try again tomorrow. flour water salt how can anything with only three ingredients be hard to cook? it just looks intimidating. i believe in you.
I’m intrigued with the benefits of the noodle slap action 🤔 I usually use 100g 00 flour, pinch salt and a medium egg; form into a dough with a tablespoon of water, rest in the fridge for 30 mins prior to rolling through a pasta machine and shaping to make my noodles. The slap method looks more difficult but a lot more fun so I’m going to give it a whirl. Thanks Marion 😁👍
Just an fyi. When you use all purpose flour, the noodles will have those rough edges plus it will break easily. The best flour to use is bread flour. Give it a try.
I just made these and they tasted amazing because they carry the flavour of any sauce or soup they are soaked in and I believe you can get away with making dumplings with this dough
Looks great I need to try that. Do you have a way to make the thinner and longer ones swell. By the way can I put these in a pasta roller by any chance of Is it different
So this is gonna sound a little bitchy, BUT as someone who has both had these noodles a lot, made them a lot, and watched a ton of these videos online, this video really helped me, but not in the way the video creator wants me to. I realize now that, like her, by doing has been way too dry. You can easily see how her dough (and consequently, her noodles) never get smooth. The dough is clearly unable to stretch well even or get thin enough. This has been my problem. Every other video had a slightly more hydrated dough that clearly stretches more easily.
Yep. As suspected, if you click on her link and look at the ratio it’s only like 40 or 45% hydration whereas all the other recipes are 50%. I believe this is the issue. Highly recommend anyone who try this use 50% (which you will notice all other recipes do)
Marion.....I have subscribed and been watching for awhile now. I just read your bio on Wikipedia and I have a question...did you ever finish your Masters degree? As a Canadian I have never seen any of the MasterChef Australia....and I know you were a student at the time so I was wondering if you finished your formal education. BTW I have never heard of a Master is Gastronomy here in the Great White North.
L2 BBOC thank you for subscribing and welcome!! I finished with a graduate diploma in gastronomy...so not the full masters degree. But I might come back to it one day! And you should look up the course if they still have it. It’s through Le Cordon Bleu. Amazing course!
I am so lookin forward to trying these - you have so many recipes I’m excited to try out - thanks for your hard work! You are by far my favorite cooking channel as of lately. 💕❤️
“Just pop him into a bowl here.” That sounds pretty British to me! 🤓That’s such a cute little rolling pin you have there. I can’t wait to try these. Greetings from north Texas! Thank you!
