This recipe is making me emotional... This was my favourite thing to eat when I lived in China, I had it at least once a week, and it seems impossible to find in Lisbon. I have to try to make this, it's sublime, especially in summer.
I’ve made these twice now, and like you said they’re so good when you get it right. For what it’s worth I 100% struggled a bit with these each time until I got a sense of how much batter to use, finding a pan that was big enough. But after some trial and error I got into a rhythm and they started coming out pretty uniform. Thank you for the recipe!
Overalls, thick glasses, pony w scrunchie, your whole vibe is just ::chef's kiss::. (Dying to make these as well...just had to appreciate the aesthetic fully first lol). The intricacy of this recipe is a big wow though. (Also I wrote this comment during the first minute or so of watching the video and waited until I'd seen it all to post...so just know the whole thing is really working lol, you didn't even need to comment on it for me to sing your praises lol.)
Omg yes thank you! I cant wait to try this recipe and your washed flour seitan, I watched Rose following your recipe and laughed so much, but I have hopes mine might work out a little better than hers did! :D
Hahah yeah honestly Rose just needed to do ONE MORE wash and she would have been good (she also used a TON of water ahaha, I used what you saw in the bucket I poured out ahaha)
@@Thevietvegan sometimes it's good when you can learn from someone else's mistakes rather than make them yourself aha! I think that's really what vegan RU-vid is for! Thanks for the tips aha
I really appreciate the extra time you take to really explain what techniques serves you best. Question: I LOVE pan fried Cantonese noodles. Have you fried Liang Pi? If so is it worth talking about? Should I give it a try. I'm quite new to seitan use and VERY new to starch batter use. Thanks for your work and hope to hear from you.
I made this from seitan starch water a couple days ago. I also used some of the leftover starch yesterday to make bacon-ish strips. I didn't fry all of the strips, so today I'm planning to try toasting some in a convection oven
You remind me of all the good people i've met in the past several years. Love this recipe. I made your seitan and was looking for what to do with the starch water and then found your YT page. great stuff
I have just made them and came back to say thank you, it turned out great! It was quite a long process (I only had a small tin and couldn't pour a lot of batter at once), but very enjoyable 😀
Yessss! Keep making these. Have you heard of the Facebook group “mangled brains and droopy genitalia” they also have a sister group called “spawn of seitan” that is for recipes made from the starch water!
If the starch is too soggy you could always dry it further to your chosen cosistency. Just remove as much water as possible then spread it on a baking sheet covered with grease prove paper and put it into the oven at 30 C. It takes a while but doesn't need any attention apart from moving it around a bit from time to time. (I used that method to recreate a European medieval recipe, btw. Extracting wheat starch goes back at least to ancient greece.)
Thanks so much for sharing your seitan recipe on Tiktok! I already knew about seitan and have been in a Facebook group all about seitan for a few years, but still always seemed to busy to make it or forgot about it in the times that I did have time. However, thanks to your video going viral, I saw it everywhere too and it reminded me to just really go for it! I also really appreciate you taking the time to film and write down this recipe for the noodles as well. It's not only very interesting to try out, it also gives the leftover starch (water) extra use and with that, potentially low-packaging noodles are created! I subscribed to your channel, looking forward to watching more of your videos and blog posts!
I just made this and it turned out great! It didn't come out clear but a white color. My washed starch has been resting for 2 days in the fridge, so I don't know if that had something to do with it. My kiddo loves it too. The sauce I served with it is Soy sauce, rice ginger, toasted sesame oil, garlic, ginger, and green onion. Yum! Thanks for the recipe!!!
wow - you are making 5 star chef recipes! I probably wouldn't go through all this, but it was amazing and fascinating to watch. Your explanations are great, video was well done - thanks for sharing what you have accomplished in making wonderful vegan recipes.
this is EXACTLY what I was looking for... did seitan yesterday and wanted to know what to do with the extra starch (after washing 1kg of flour..) THANSK!!
You don't need to add water if you did it right the first time. I would recommend not tipping out all the water down the drain and just keeping the it in a separate bowl so when you finish cooking, all you do is sit it on the cold water to cool it down. It is difficult to get the perfect consistency but when you do it's delicious. I don't add salt as the chili and sauce make it delicious.. you can also make a broth to add as well with some eggs and mushrooms and spices.
It's easy to level your stove. Each side has a screw on each side at all four points at the base to raise or lower the stove as needed till you have it precisely leveled. Front, back, sides, whatever can be done with ordinary home maintenance tools.
Thanks so much for the super in depth narration. My seitan is resting on cold water currently. Can’t wait to wash it and finally try this recipe. Have you tried making this as shredded chicken for tacos or anything?
This and yuba. Crazy labor intensive, but oh so good to eat! Thank you for sharing this. You make it look a lot easier than it is - at least until you have done is a bunch of times. I am going to try the wheat paste cake method of making these noodles (Google Kenneth Goh Wheat Gluten (Mian Jin, 面筋， Seitan， Mi Chiya))
I really will have to try these. I only hesitate because they don't look great to me when they're steamed. It's like a layer of semi-transparent silicon being peeled off of a metal pan. The final product with the noodles all cut looks good though. *shrug* Haha
These look yummy. Wondering if anyone knows the name of another type of noodles(I had it once at a vegan Vietnamese resto in Toronto) that is thick exactly like an Udon noodle, but clear like glass noodles? searching for them cause that was truly the best noodles I have ever eaten, but no luck so far as I don't even know what the noodle is called.
Thanks for your video! 🤩 I have an honest doubt: why do you remove the water and then add more water? I tried to make them after seeing Chez Jorge's version and my noodles where sticky: after cutting them they got sticked to each other and it was difficult to separate them without breaking them. Is there any way to solve this problem?
The old water is kinda brown, I assume it will impart a flavour. The new water is fresh and neutral. If your noodles stick together you need to oil the separate sheets (I show this in my video too)
Depending on what caused the sponginess, it might be because you needed to knot it more, wash out more starch, cook longer, or knead a bit more to develop the texture. But spongey seitan is really good at soaking up marinades, so you could soak it in a marinade and panfry, or even tear it up and batter and fry to get more texture on it.
@@Thevietvegan thanks for the response! it seemed like it kinda expanded while it was cooking (i don't have a special pot so i used a normal one maybe that was the problem)
I’m from France and I hate that I understand why you thought « chef » could be pronounced « chey » (ché), this language is actually so confusing when I think about it 😭
There are so many vegan popeyes chicken sandwiches out there haha. Might I direct you to Candice from the Edgy Veg: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_qwWUR1SPic.html
@@Thevietvegan i like minimal chat. I mean, r we on a date or are you teaching me how to cook something fantastic? Besides, I’d rather make a awesome dish and give you all the credit, than waste 15 minutes of my life listening to mumbo jumbo. Just sayn.
