I found 3 SECRET INGREDIENTS to make extra-stretchy NOODLES (knife cut & pulled noodles) 

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Here comes the video that I was most excited to make in the past few weeks! I’ll be making extra-stretchy noodles 2 ways: knife cut and hand-pulled noodles. Yeay :)
I’ve done an extensive research on the topic and without making you too bored with all the details (check out my BLOG: nataliaru.com for my research findings), I’ve discovered 3 SECRET INGREDIENTS, that make noodles extra-stretchy (the part that we are all struggling with the most). To be totally honest with you, I’ve found more than 3, but the ones that I’ll be covering in this video are the most accessible to us and might already be in our pantry.
Here’s the recipe that I’ve used to make a batch of EXTRA-STRETCHY NOODLES dough:
- 430 g Bread Flour
- 30 g Nutritional Yeast
- 1 tsp Baking Soda
- 1 tsp Kosher Salt
- 285 g Cold Water
- 1 tbsp Canola Oil
Ingredients for my Asian flavoured umami vegan soup:
- 1L Vegetable Stock
- 2 tbsp Miso Paste
- 1 tbsp Tomato Paste
- 1 tbsp Soy Sauce
- 1 tbsp Sambal Oelek
- 1 dry Nori Sheet (remove afterwards)
- 4 dry Shiitake Mushrooms (remove afterwards)
Spicy Kombucha vegan caviar:
- 100 g homemade Kombucha
- 1/2 tsp Sambal Oelek
- 1 g Agar Agar
A technique of making vegan caviar is broken down in details here: • EASY Caviar recipe | m...
Delicious Seitan in black bean sauce:
- 300 g Seitan, shredded randomly in pieces (check out my Seitan loaf recipe: • What is Vegan Wheat Me...
- 10 g Corn Starch (for coating)
- 100 g Red Bell Pepper (cut in stripes)
- 50 g Black Bean sauce