The Hand Ripped Noodles Everyone Should Know How to Make
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- čas přidán 28. 05. 2024
- This dish is known as Hot oil-seared Biang Biang noodles. The noodles are stretched than bounced on the work surface. In Chinese, this sound is known as biang, hence the term biang biang noodles. The oil-seared preparation is popular street food in Xi'an China, which was made well known in the states by Xi'an famous foods through the spicy cumin lamb noodles, but there are lots of variables with how you can potentially prepare it.
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📚 Videos & Sources mentioned:
▪ Spicy Cumin Lamb Video: • The Spicy Cumin Lamb B...
▪ Blooming Spices article: www.cooksillustrated.com/how_...
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0:00 What are Biang Biang noodles?
0:51 Cooking Process
1:23 Step by step process
7:44 Hot Spicy Noods framework
10:17 Closing thoughts + taste test
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro
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As a man from Xi’an, I am literally shocked by this man’s professional, authentic and innovative way of doing my hometown cuisine. What a fantastic show.
It's good to hear that he got dan dan right!
By the way, i wish I could speak the foreign languages I've studied as perfectly as you write in English. Even after many years in German, i seem to speak like a school child.
Respect
Did u get a VPN or something?
@@afiqzul-star8768 No...I'm studying in the UK, and why are u asking that?
@@ems7623 Glad to know I finally have made some progress in learning English (after many years, actually)! :D
Besides, German is much more difficult than English. Just keep working on that, and you'll see the change.
I think my parents were making those noodles after I went to bed the other night, sure sounded just like that
Oof.
Same, but whenever my dad left my mom would make noodles with her friend from work. You could hear they put a lot of effort into it.
@@seyyednaqvi6760 I hope they shared
😂
Your comment 😂😂😂😂😂
Netflix: "Are you still watching?"
*Noodle slap noises*
LMFAOOO
One of your best intros yet. Never stop beating up your food, Ethan.
Second ASMR channel on the way.
Never stop beating your ______
They were stretching a different noodle
That slap of the noodles was legit.
Best slap to date.
The slap let’s you know you’re doing it right
I see you everywhere chef, love you
you are everywhere, and i love it
Hello verified person
i have been in china for few years now and this one is my absolute favorite. It's called "you po che mian" and since cheap noodles are easily available here from shops, this dish takes like 5 mins. And this is the most authentic Chinese food video i have seen by a foreigner. BTW for convenience, put all the aromatics and spices in the bowl and pour the hot oil, then add soy sauce, oyster sauce, black vinegar etc into that mixture (maybe some MSG too) and pour onto the noodles. The thing is if you pour hot oil like in this video, you might need more oil to get to every spice. By using a smaller and deep bowl, you can use less amount of oil (lower calories)
Yes I love it with boiled potatoes chunks and cut up tomatoes
cheers!
@@sko1beer 还有加点香菜就完美哈哈哈哈
@@sahmedalee not a little add loads of chopped coriander in🍝
@@sko1beer 哈哈哈哈哈 确实的
I grew up in Xi'an and my grandma used to make us these noodles all the time. We also love to use spinach juice (blanched spinach with water) as a substitute for the water, which makes the noodles green and a way for us kids to eat veggies:)))
He mentioned keeping them in the fridge for up to 3 days. Are they something you want to keep in the fridge for some time before using, and if so, for how long? Or are they something that can be used right away?
@mariastevens6406 yes, Ethan mentioned around the 3:20 mark that after brushing the noodle stacks w/ oil you need to let them rest for at least 1 hour (but no more than 3 days) before actually stretching & pulling the noodles. This has to do w/ the properties of the wheat gluten in the flour the dough was made from; when over worked too quickly it becomes tough & taut & will not have that loose elastic stretch needed to make the noodles so you do have to let it rest a bit. But it doesn't have to be for multiple days either though.
Cool to see you doing Northwestern Chinese dishes. You should do Liang Pi 凉皮 next.
Also, fun fact, the “Biang” in Biang Biang noodles is the most complex character in the Chinese language and has so many strokes that it can’t actually be written digitally in normal online text boxes.
I saw Liang Pi in the book, might have to tackle it at some point!
@@EthanChlebowski Nice, lived in China for years and it's my fav noodle dish. It's also one of those great "accidently vegan" foods.
@@EthanChlebowski Liang Pi is amazing! Takes a good amount of practice though, but I am certain that you can pull this off(no pun intended)!
@@kevinmiller1356 POG🌱
Different ways to describe Biang is apparently used by old time extortion crews
Right before you said “it is spicy I’m sweating” I was like “mans eyes watering hard” lmao spice it a always good
His face got so red at the end 😂😂😂😂😂😂😂😂😂
I live for that spice area right in between I'm sweating profusely and this is a little painful.
@@EthanChlebowski oh agreed man. When the eyes water and head gets a little condensation action, it’s usually the right amount of spice for me
@@EthanChlebowskiHi can I use those noodles to make pad thai?
@@ThisOffendsMeTV when you're eating spicy food and your nose gets a little runny and your eyes water a bit it's like heaven
I love how flexible Ethans is with cooking and recipes and how he breaks it down in a simple guide!
I also use the "oil splash on aromatics" technique on boiled wonton, dumplings or regular store-bought dry noodles.
I love videos like this; I went from ‘I could never make this dish’, to ‘I can’t wait to get home and make this’ in 10 minutes. Thanks Ethan!
Dude every video Ethan makes is a banger I've made a recipe of his for dinner every night for like 2 weeks straight and I ain't stopping
What recipe?
@@bustergundo516 multiple. I switch it up every night.
@@28469 nice
This video is definitely a bang ...er
Good luck with clogged arteries
As someone who lived in Sichuan China for 6 years and traveled the country learning the cuisine and culture. I have to give you respect for this video as its one of the most authentic videos ive seen by a westerner on real mainland chinese cuisine.. most people have no idea what real chinese food is and i thank you for making this video and shining some light on real chinese food.. i'd love to see your take on yu xiang rou si or fen zheng rou
I've made these noodles a while ago and the texture is just *chef's kiss*. But it look HOURS. Now I gotta try this recipe!
50% hydrated dough has such a nice texture,,, it's so smooth,,
The original version of this dish from Xian famous foods is seriously the most delicious thing I've ever eaten in my life and it's like less than $10 what the heck
If you had it in China, it might just cost you $1-2.
@@wiltmarlonelao Yeah, but it's probably made with gutter oil, so......
@@jonahs92 Tasty gutter oil to boot.
@@jonahs92the secret is that actually almost every restaurant in the world recycles their oil
Being a Chinese and seeing you making these noodles AMAZED me. Your method is so authentic and easy to learn. Thank you! :)
0:48 i hope this wasn't intentional 😳😳😳
I wouldn't mind if it was.
You say that you don’t want some fresh spicy polish muscular well fed nouds whenever you want...? you’re missing out
@@9ra448 down horrendous
What’re we looking at here 👀 I’m blind
@@upscalevogue8263 same here I'm highly confused by this comment thread... lmao
Made this yesterday and was thoroughly impressed! It was way better than any noodle dish in Chinese restaurants in Moscow. It tastes just like in China - chewey, spicy and just overall fantastic. My noodles didn’t break and bianged perfectly from the start. Thank you🙏
This has been my favorite thing to make for a couple years now! Couple things I'd like to point out that I haven't seen yet. My apologies if someone else did first. But anyway. First thing is the flour. Set yourself up for success and use a hard flour. If you're in the US, bread flour works best. It'll have a slightly rougher texture but stretch very easily. When all I could get during the wheat shortage here was noodle flour imported from Korea (I live near a Korean market) I found the texture much improved, but stretching it was difficult and it required way more kneading to get the gluten window. My current compromise is to use either American AP flour or Korean noodle flour and mix it with vital gluten. Not too much, anything higher than about twelve percent protein and it will be unworkable. Oh, you'll also want to let your noodle strips come to room temperature if they were in the fridge. Don't remember it mentioned in the video, but I find cold dough quite a headache to work with in general. Hope that's helpful to someone.
He did take out the noodle to warm up while he prepared the veggie.
@@brianng8350
Thanks for pointing that out. I kinda missed it in the video. Ethan is very thorough and moves very fast, and my brain goes slowly. I should have watched twice before commenting. But then I still hope my comment is helpful anyway, at least to some people.
I like that you include a little bit of info about where the food comes from and how they make it there. Noticed it in a lot of your videos. Paying respect to and acknowledging the culture the food originates from is important. Awesome work!
There’s some magic in ur video i swear. I am a native Chinese but this video made me want to try biangbiang noodles at home more than I ever be with other Chinese cooking tutorials. Thanks for sharing!
I went to a Chinese noodle place that did Xian style noodles. These hand pulled noodles are literally the best noodles Ive ever had to this point.
Now I have to explain what that noise was to my mom... I should have had my headphones on.
Lmao the pounding is legit
Show her the video...
WHY??? How old even are u... that basically assures her that u do understand and got knowledge what that sound could resemble.
Best action u could've done is increasing volume in the parts where the dude is saying cooking-related stuff.
@@buddah8706 imagine a 14 yo (that's me) explaining to his sister that the sound she just heard wasn't from an adult content video, that's the dumbest thing u could ever do
U should Indirectly make her think ur completely clueless, turning down the volume might bring suspicions too
@@fisheauchocolat9682 if his mom heard it she’s definitely gonna say what In the hell are you watching?? Then he could be like I’m watching a cooking video and show her ...
My favorite recipe! I always add a bit of sesame oil to the sauce, gives it a nice touch. Also don't plan on doing much afterwards, that oily dish will fatigue you hard
Agreed, I used a bit of sesame oil in the ones I made last night. Also I use much less oil than the XFF cookbook haha. It's plenty oily!
Not to mention the garlic breath 😏
I really appreciate how pragmatic your recipes are and that you include solutions to possible mistakes as well as the practical benefits of the recipes.
Sure an italian Lasagne is great, but you're teaching great simple recipes or elements we can mix and combine for our daily meals, when there is not much time. Great work!
Wow, by the thumbnail I thought it was some type of pappardelle alla bolognese, super good video as always
You could definitely use these for a bolognese tbh lol
He probably knows what to be a minority is.
@@asier5551 Asier me estoy descojonando
Excuse @Asier youtube comment readers, this is a joke about a spanish youtuber called Jpelirojo that looks alike Ethan and Jpelirojo is pretty dumb and he said some time ago that he was oppresed as a minority because he is redhaired, and Asier is a good friend of mine and a super cool guy that found me in the comments :3
I rolled out left over pieces of the dough until thin and folded these over a diced and spiced shrimp mix. I steamed them for several minutes and made tasty dim sum-esque appetizers. This dough is fantastic to work with!
Hi from Australia! As a Xi’an girl who lived many places in the world for 10 years, this BIANGBIANG noodle is definitely one of the home food I miss the most. You are so good at making this, looks authentic and yummy. Thank you for sharing Xi’an food to the world. 😊❤
Just made this tonight. These noodles will now live in my fridge every week. Fantastic recipe, we did it how you did here but without the lamb, and the umami flavor was insane! Thank you so much!!!
While I lived in China, there was this amazing noodle shop run by a Muslim family. It was awesome to watch them make the noodles. They would do this complex movements on the counter with the dough to make it look like a "cat's cradle" as they jump rope slapped it into the surface. Also, another good pairing of this is a scrambled egg cooked with tomato.
You mean like similar to shakshuka?
@@calico9046 No, nothing like shakshuka. The tomato are still in diced pieces and not mashed down and the eggs are scrambled, not cooked into the tomato along with garlic and onion and a bit of sugar. I think shakshuka would be pretty tasty though with these noodles though.
Hope they're okay. China seems to be dangerous for the Muslims rn.
I made up a riff on these today and have to say this is my first successful hand made noodle at home. Awesome texture, holds the sauce well, and a lot of fun to make!
I am really impressed with how careful you are at being original and knowing what you are doing before filming. You are one of the few channels pronouncing properly the names and following the original recipes and explaining the traditional workflow, without being scared of _also_ giving your own opinion if you believe some parts of the traditional processes can be done better or in a simpler way.
I could verify this being true for those cultures I am part of (I am half Italian and half Indian), and this gives me confidence that the same is true when you are speaking about food from cultures I do not know, like in this video. Really a high value channel!
Jesus Christ Ethan, according to your titles, everybody should know how to cook everything
That is the goal of the series :)
You should watch basics with babish, where making na'an from SCRATCH is considered basic kitchen and cooking skills
@@jzplayinggame my mom makes naan, roti, etc.. every day. from scratch! pretty basic in an Indian household
You should!
@@jzplayinggame Yeah I wouldn’t call it a _basic_ but naan isn’t that hard to make
As you slap those noodles on the table my wife asks me what the hell im watching 😂
🙀🙀🙈🙈
That's when you say, just some spicy noods 😂
Wait......y'all sound lahk thaet? Whah ainchew awl git ta yammeren er sumpin, mebee yell out a YEE HAW er sumpin? Thaet smacken jes' sounz BOREN!
Lol!
Please start all of your vids with those flavor shots holy moly
If you love a good food broll, I might have something for ya!
@@r.faj.5636 yeah dude! Joshua Weissman is the jam
Hey Ethan, I really enjoyed watching this and will for sure try this recipe! Thanks for including metric measurements in the recipe! It really helps us European folks out
Thank you for teaching us how to get ripped, Ethan.
As a Chinese, the Biang Biang noodle is way to challenge to me!!! You did really good job on this!
You know what would be amazing with these noodles? Some homemade black bean chili crisp. 1 part washed fermented black beans, 2 parts Chinese chili powder, 2 parts oil and 1 parts diced form tofu slowly fried in the oil. Keep it the fridge for at least a day before eating.
Ethan, thanks for your videos... you bring back the true reason for anybody to cook. It is the love for food and love for sharing that we have. Also, that video you made on the Jalepenios or other peppers with cheese in them charred and cooked and served in tacos was insane... i made this for my wife's family and they thought I was a cooking guru! Thank you! 10/10 tacos. subscribed!
Ethan is easily (one of) the most high quality Foodtubers out there. If you’re reading this, a couple of questions:
1. What are your thoughts of bread flour vs APF for noodles? Especially if the goal is a chewy noodle that can be bianged easily?
2. Would you necessarily recommend an autolyse for the dough? When would that help?
3. Why exactly should the oil be that hot? What would happen if it was as a little colder (sorry, I’m a little paranoid about smoking oil combusting)
Love your stuff - gives us all inspiration to follow our hobbies with excellence!
1 - Higher gluten flour like bread flour should help get a slightly chewier noodle. How much I'm not sure!
2 - I actually kind of did an autolyse for my version, though I didn't call it out. XFF mentions kneading for a full 8 to 10 minutes then resting for a shorter time. I tried that but found Mixing / kneading for 3 to 5 mins then letting it rest for 30 (autolyse) made it easier to knead the second time and increased the extensibility a bit.
3 - Since the noodles, aromatics, and vegetables are a lot of volume having a higher heat ensures the dish stays hot! XFF mentions just below smoking point, but you could probably go lower if you want to!
I highly recommend bread flour. For me the noodles weren't really stretching that well until I used it. The gluten helps make the noodles more elastic and durable
In addition to hot oils releases flavours from dry spices, there are also some raw aromatics in there (garlics, Chinese chives, ginger). Hot oils poured directly on top sort of cooks them and also releases great aromas and mellow out some of the pungent flavours. Definitely be careful with the hot oil but just as Ethan said below the smoking point is ideal!
@@EthanChlebowski Thank you so much! Definitely going to try this! (P.S. hoping for a dosa video from you someday!)
Just in time for Ramadan, this is going to be great to have in the fridge
If you plan on making these often to meal prep, you can prepare the oil and vegetables beforehand. Portion the vegetables separately and store refrigerated. Pour the hot oil over the chilli flakes and other spices in a heatproof container before pouring it into a glass jar when cooled. Refrigerate. The chilli oil should keep for a few weeks, but it's best to have it as soon as possible because it'll be less fragrant over time.
Thank you
Yep, he was a consultant. Thanks for the framework, Ethan!
🤣🤣🤣 I remember when Ethan only had 23k subscribers!! Ive made several of his recipes, n they always turned out well. I'm glad to see he's gotten the love he deserves!
This is my first time discovering your channel and I immediately had to subscribe. The amount of detail that from the instructions and time estimations, to the measurements to the calorie count is just amazing. Not to mention the authenticity of the recipes and technique! I look forward to more content and binging previous ones!
Who would have thought that we‘d ever start slapping noodles someday like they traditionally do in China. Great times we live in.
oh my god my boy E did not just make Biang Biang noodles THIS IS A DREAM COME TRUE
had this in new york china town, i wont be back there for a while, i have no choice but to learn this or die
I've commented to other CZcams cooks. Can you keep in mind that Americans, especially older Americans, can be misled when you use the term in isolation "chili powder' rather than for example "powdered chili." In America for a century at least, "chili powder" has meant the spice blend used for Mexican chili (con carne, for example)
Once again, never heard of this dish, and I'm totally going to make it! Thanks for opening up my cuisine!
Used to eat Xian 4 times a week in Midtown NYC. Definitely going to try this recipe out.
Hey Ethan, thank you for this. I used to live in Xi'an and I've missed these noodles so I look forward to making them. Also, the cumin lamb is indeed paired with these back in Xi'an. People typically order roasted lamb kebabs spiced with cumin and other flavors, as well as spiced fried bread to go along with it but it isn't placed on top, the meat is a side dish.
Thanks again!
Great video. I grew up eating this and it’s amazing to see one of my favorite home cook youtubers make this. Personally I’d do the oil pouring directly in the bowl that I eventually serve the noodles with and mix everything as I eat but that’s just because I’m lazy. Presentable is always good.
Fun fact: Xi'An is known to some people as the "capital of carbs" in China
lol love this😍
Lol well I’m sold. I’ll be moving there ASAP.
Fun fact: the Chinese characters for biang biang mein is the one of, if not the most complicated character there is
Had to try this right after watching the video. Turned out amazing right at the first attempt. I am blown away how good (and different) things can taste, even with such simple ingredients. Thank you for the video.
Hey Ethan, love your work. Keep going man. And keep that Mustache of yours mate !!
I just made ur pita pizza for lunch today. My family loved it. Thank you! (And of course I made the pickled onions)
I don't live in the US, but I made sure to visit Xi'an famous foods (because I saw them in Munchies) when I visited NYC, Definitely one of the better noodle dishes I've had in my life.
Thanks for the recipe. I'm so addicted to these noodles now. They're so simple to make and better than anything from restaurants near by me.
Loved this video- My favorite thing to add to something like this would be flash fried shredded brussels sprouts with chili flakes. Healthy and nice texture! I'll be making these for sure!
The first time I had xian food was in North York toronto at a restaurant called artisan noodle. It was like entering another world.
I tried to make these noodles once but failed at getting the texture. I am going to try your recipe and will be buying the xian famous foods cookbook as well!
I made these tonight!! It was easy, I was amazed at how they stretched so well. Thanks Ethan!
I've been to Xi'an a few years ago and I miss these noodles SO MUCH! Thank you for the recipe, I will try to make them, hoping they will taste even half as good as they do in China
There’s a place in nyc that does these type of noodles it’s called very fresh noodles. Seeing this video has me wanting to go there right now! Good job man!
Wow! I don’t usually comment but this was a fantastic video. Really well put together and such a good step by step. Making these tomorrow and looking forward to more content:)
Usually the reason I am unable to make a recipe is because I cannot get the ingredients or I am missing equipment.
This time it is because my kitchen is too small.
Great recipe Ethan thanks!
Love the hot nood framework
Make the noodles on a clean/disinfected desk or dining table, etc?
YOU are the ONLY person….out of thousands…including the Xi’an guy….to make a video showing EXACTLY how to make these noodles….I just made them with the cumin lamb from your video as well…..INSANELY good….kudos to you sir!
It's Ramadan, and here I am watching food videos lol
LMAO straight to the comments as soon as I heard the sound
Very impressive! Especially the framework. So good. Gonna try these for sure, I saw them somewhere else, wanted to try them and forgot the name. Thanks so much!
My absolute favourite cooking channel on so many levels
I like that he gave us the calories for the noodles but he completely glossed over the 40 grams of oil that goes with them
Well, obviously this isn't something to be made every day. Live a little!
@@wrathford I'm not saying that you shouldn't make this, I'm just pointing the irony of counting calories on a plate with enough oil for two to three servings
@@elg94 "nothing" wrong? it's one of the unhealthiest foods around
@@clausch.3517 sugars are worse than fats
@@invinciblemode being worse doesn't make the other option automatically good, only by comparison
it's like saying that one can of oil is healthiER than a can of cola, doesn't mean you should chug that over the other
Biang Biang & Udon were the first noodles I learned to make last year during our first lockdown
Stepping on dough is fun and takes all the work out of kneading. I've had so much Udon this past year :D
Ha, yeah me too. I failed horribly at udon, learned how to pull noodles, then made ramen noodles and now I own a mechanical noodle machine lmao
I was waiting for this video my whole life. This is probably the best way to flex on poeple you're cooking for
Those framwork tables with other usable ingredients are pretty nice
This is the one right here man. Cant wait to try it out this week! I’ve been making videos on all the new recipes I decide to try and so far the recipes of yours ( focaccia and the pizza sauce) have came out awesome!
hes so scientific and detailed with everything
That was some serious ASMR in the beginning of the video :)
your uploads make me so happy
i started cooking because of your scientific aproach to cooking. that pulled me straight in
Just need to say, tired this w my group of friends and had so much fun. The texture of the noodles were amazing too, essy and delicious
Dude, you are killing it with these videos. Xi'an is some of the best food I've ever had, and this and the cumin lamb sandwich were two of the things I wanted to buy the cookbook for - might not even need it anymore
The moment I heard you using weight measurements to make the dough I knew I would try this. I HATE when recipes use volume, since it is subject to change-using volume makes recipes needlessly inconsistent and is a big deterrent for me since I know it wouldn't come out well if I tried.
Thanks for using weight.
Thank you for not using any background music for intro and taste-testing. It just feels so satisfied.
Can't wait to give this a shot! I LOVE Xi'an Famous Foods (N8 with the pork!) every time I hit NYC!
*wife hears Ethan making the noodles
Wife:you’re cheating on me?
Ethan: it’s not what you think...I’m just biang bianging my noodle
You should have added a picture of the Chinese Character for Biang, one of the biggest and hardest characters of all time.
Why is the character for "bang" so complicated?
@@brucetidwell7715 Look up "biang character" on Google and consider the amount of brush/pen strokes required to write this single character. Now remember, these are biang biang noodles, meaning you have to write it twice! 😂
@@SimpleChineseCZcams Thank you for answering! My question, though, was why a word like "Bang" would be so much more complicated than other words that mean so much more, like "Buhdism" or "family" or "Integrity."
@@brucetidwell7715 I could be wrong, but I believe that the character for biang was intentionally developed into this intricate "monster" by the original biang biang noodle store owner to get some attention from the media and it definitely worked! Everyone knows this character, although very few can write it down by memory! Most characters have roots in ancient times where simplicity was key, some of them developed into complex characters through combinations, i.e. 女+子=好, but most of the time, it's at most 3-4 combinations. In this case, its creator decided to pack as much as he could into ONE character.
@@SimpleChineseCZcams Ah! That makes sense. Thanks! : )
I’ve always wanted to try learning to make hand pulled noodles, especially with Xian famous food’s recipe, and now I have no excuse.
"...fresh spicy noods in no time." Epic quote!
Im imagining a video with ethan, babish, j kenji, not another cooking show, matty Matheson etc. Just one epic cooking video.
If I had known that this noodle was called "Biang" for this reason a week ago, I surely would have included it in my presentation about onomotopoeia in school last week :D
Still, I must give it a try at the weekend!
Made these last night! They were fantastic! Thanks for sharing this with us :)
Hugely helpful - I have the XFF cookbook and it’s the worst I’ve ever used. I’ve never been able to parse the recipes because each step is buried in paragraphs of anecdotes and asides - this is a much easier process to follow!
Netflix: Are you still watching?
Somebody's daughter: 0:00
Great video! Nom!
Question, “flour”? AP, Bread, Cake....
"Spicy human lamb" 🤣🤣🤣 I can't unhear it.
That looks amazing! I actually just watched another Chinese tuber that did his a different way by throwing it back in the pan to mix, which is not really the correct way, but you definitely hit the steps correctly with the flashing of the spices and herbs. Great job!
Hey Ethan, I've been wanting to make hand-pulled noodles for a long time, and I think you video is giving me the courage. Question: what kind of flour is best? Thanks!!
I tried it with gold medal AP (10.5% protein) and it didn't window pane or stretch. Tried again with KA bread flour (12.7%) and it worked well.