Really disappointed that this stops at E2. Was looking forward to more.

@maddiek963

3 жыл бұрын

I would guess that the corona virus had something to do with that :( Just kidding, i read the year wrong lol

@Shuggies

2 жыл бұрын

IKR !! I wanted to know a soup or stirfry outcome personally. I will likely never dip my udons..

Also the more you knead, the chewier it gets. Plus the temp of water adds some texture. For example, adding in place boiled water instead of room temp or cold water gives that elasticity. Im the noodle master so it takes lifetime to learn proper texture an mix for noodles

@hibiscusflower5911

3 ай бұрын

thx nood master

I absolutely love the way you measure your recipes and how you explain it. Finally, someone I can understand without questioning anything, because there is absolutely no need to. Perfect. Thank you 👍🙏❤

This is really reminding me of French Guy Cooking, but you’re like a less quirky version of Alex.

@carpediem5232

5 жыл бұрын

Yes, but Alex would have found a way to have to build his own machine. ;)

@beatlejn

5 жыл бұрын

he made an appearance in the sandwhich series when they made the Jamn buerre sandwich.

@suncu91

5 жыл бұрын

@@carpediem5232 yeah. Alex is like "let me show you instant noodle recipe. Step 1: make instant noodle machine."

@duckiejj

5 жыл бұрын

You should see his Ramen series, complete scientist overload by Alex. That's what makes him so amazing!

@peral9728

5 жыл бұрын

Yes, but Brothers Green Eats is targeted towards people with a smaller budget.

And part 3 never got made :-(

Please continue with this series!!!

it's a great video! so enjoyable! I love Japanese food and udon as well! I can't wait to see the next video of this series! Thanks for sharing! :D

If you want a little more authentic resistance in the noodle, without being a chewy as a homemade ramen noodle (which uses highly alkaline water in making the noodle itself), merely alkalize your cooking water with about 1~1.5% per volume or 20-30g of baking soda per 2 L of water. This is like what is done for a bagel or pretzel, though about a half to a third of the volume.

I just made this and I have to say this is one of the best noodle guide I have ever watched. noodles came out perfect

WOW loved the head to head competition !!! Really interesting to see the process and the reveal of the winner !! MANY THANKS for this great video.

Foot kneading is my new favourite thing

Love it! I'm waiting for episode 3

I've been extremely impressed with the sound in all of your videos.not just the quality of your voice over but also just the sheer clarity of all the cooking sounds. The sound of the finished dough scraping across your cutting board the sound of the rolling pin rolling it out just music to my ears!

You even carved the rolling pin! I'm amazed

I've been hoping you would do this recipe. Thank you.

I love how you explain in depth and how you experiment and use what you have. All in all good informational video with the history behind the udon noodle in the first part. I'm seriously loving this. My aunt usedto make udon for her Japanese husband and kids and my moms family and they were some of the best times at the table with my family enjoying a bowl of noodles 😊

Really enjoy this series!

That was super cool to hear about how you made the baseball bats when you were younger! It's nice to see that you carried your hard work and passion over to cooking as well.

I love experiments….. I feel like I would most definitely be an added awesomeness to your team.

This was so nice to watch! I really enjoy your videos! Greetings from Belgium 🙂

i gotta say thanks and respect for the amount of work you put into your videos.

Always pleasure to watch!!!😉

Followed along and made these this weekend and they are sooooo goooood!!! Thank you!!

I really like your videos. Thank you for the content!

This looked so, so cumbersome and I wouldn't ever try it Until I saw the finished product And I was like MUST DO

I just made myself miso soup to try your noodles and they're perfect! Many thanks

Thanks for keeping it so simple.

Loved it!!

Love your videos!

Love me some homemade noodles, thx for sharing.

Dude, I just love your video. Just great....

Anxious for a 3rd part 🥺

Wow your woodwork history and talent is so impressive and cool!

Are we ever going to see part 3?

this is my favourite series because i love noodles way too much

looking forward to ep3!

what a beautiful video, lighting, editing, music and subject matter. Enjoyed the wood shop bit and am really excited to see where this series goes. P.S. I can def see some inspiration from Alex coming in lol, u guys are both great.

I must say to you sir ... this is an awesome video on all levels ... thanks

lol you seriously walked on the dough on your countertop! That’s too funny!

This is a very informative video🍜 . Excellent thanks a lot 🙏🙂

I've been waiting for this

Udon is Life. 🙏🏼🙏🏼😋🔥

Where is episode 3? I'm loving it so far! Please make more

You rock, dude!

For my future self, he makes the tsukemen at 8:10.

@aidanjanemcintosh6919

5 жыл бұрын

thanks, that is also what I am looking for

You're a good cooking teacher.

Mike takes DIY to a whole new level

What a flex to have a full wood shop at your disposal to make your own rolling pin from scratch.

Thats so cool! Love this vid, keep up the amazing work, you inspire! (Btw I would like to buy a wooden bowl)

Good stuff keep it up :)

Hey man, was fun watching you Experiment with different cooking times and flour ratios. How About trying something like a 10-15% topioca mixture? Might bring some great chewiness, while still giving you the texture. :)

the foot kneading was glorious. I have to try that.

@peterdoe2617

5 жыл бұрын

I've added a version from a girl in germany about that already in the first episode of this series. Don't know if Mike found it there or by own research: kzread.info/dash/bejne/eaeKlq5ufrHgo5M.html btw: she half Malaysian. And her version with plain wheat flour and cooking time was Mike's favourite, here. Don't know if she ever experimented or just knows it this way from back home.

Nice job. I'd like to try it.

Thanks technicality and detail in all processes of this video are amazing (the manufacturing of tools, the precision in the noodle making, heck even the music). I look forward to seeing more noodle vids!

Nice job man

I tried this recipe yesterday. I was not sure if it would work so I used 250 gr flour. And was not patient and waited for only 3 hours on fridge. In the end it was delicious. I made stir fry with some cabbage, green onion and mushroom. Now I’m here again because I will make a bigger batch and put on freezer. Much better than store bought.

Nice handcraft wooden bowl & handmade noodle👍🏻

Will there be moor noodle videos, I loved these two!

Another tip: When using tapioca starch: Have the water boiling hot before hydrating the starch/flour mix.

@AyranLP

Жыл бұрын

Why?

Where is part 3 and 4 ? love the series

I would like to see an Italian video or two in the Noodle Series.

I just make myself hungrier in the middle of night by watching this *drooling*

Never had udon, now I'm seriously considering making some 😁

@cferrario40

5 жыл бұрын

Alan Christie oh lawwwd! Git busy! Yelp locally and buy some noodles!

@alanchristie929

5 жыл бұрын

@@cferrario40 we have an Asian supermarket close, I'll give the store bought a go first maybe and then go deep on making my own 😂

@dnoop_sogg

5 жыл бұрын

Just try to make it yourself. The guy in the video overthought it. It’s really easy actually

@Chrysanthemum808

5 жыл бұрын

Udon is so good. I might like them a bit more than Ramen because of the thick noodles. That’s just me, but it’s really tasty. If you can, I highly suggest going to a restaurant that specializes in Udon, first. :)

Nice video, are you planning on trying different types of (wheat) flour with different protein contents? This also affects the noodle texture and personally I’m still looking for the right flour of flour combination for the right udon noodle texture

@BonsaiBoon

5 жыл бұрын

Came here to ask him about the same. Flour types have very different names in different countries and Protein content is very important to texture. So please Mike always give us Protein content!

Wow such an interesting video and making a rolling pin too, I am so impressed that I had to be a new subscriber to your Channel and here I am not a great fan of noodles but I am following your video and and going to give them a try wish me luck and a like from me .!!

@robotrecipes1583

5 жыл бұрын

Well i will try too..

I feel Alton Brown's influence. I used to watch his show all the time growing up!

This looks awesome. I think I will try to make a similar dish and see if my daughter likes it. She wants ramen noodles but I dont want to buy them due to how bad they are for you. I just need to buy a couple ingredients to make a good sauce!

I like your experimental cooking style, like an amateur version of Heston Blumenthal.

Dats bad ass chit right der! Made the rolling pin AND the noodles!

I really like the woodwork

Gonna try this because you made it look easy. Wheat noodle, 12 minutes.

Mike, any chance you could make me a rolling pin? I'm missing my left hand & whenever I use a rolling pin my left arm eventually slides off. I'd love to have some sort of stopper at the end. I could sen you measurements/pics of needed

I'm gonna try the simple wheat one tonight.

They use foot because usually it's lower hydration like 30-40% range, so not 50% where you can easily work with and also they let it sit in room temp for a day :)

Just a quick comment , you can look up for videos on making soba, which have a very cool process called tsunodashi, which rolls the dough into a nice square shape, which lets you use almost all of the dough without trimming it.

Hey man! I`m making Udons noodles as we speak, great video! Are you planing to release part 3 soon? Cheers from Norway! Keep cooking, great chanel :)

I love your content sm ❗

Love the video - could you provide a link for your apron?? Love it.

@FA032

5 жыл бұрын

Chef's Satchel! www.chefsatchel.com

When you said making noodles from scratch I definitely wasn't thinking of the rolling pin too lol

super interesting and i want to learn more, so where is the third video? i cannot seem to click on it or find it anywhere...

Different varieties of wheat are used by different manufacturers. I think the reason noodles taste different in the orient is because they grow varieties we do not have access to in the USA. It would be nice if you'd show us the brands of flour you use as well.

found this video by coincidence. i was looking up how to make udon and i was like wow! this is recent

when will part three and four come out. i just got to love this channels content. Maybe i missed something............

Your dad's Instagram hasn't been updated in almost two years. I would totally buy one of these rolling pins!

I've seen recipes that use baked baking soda in the noodles. They were Chinese noodles, I think but the texture of good Chinese noodles reminded me very much of my udon days in Japan. Have you, perhaps in other videos, experimented with those noodles?

@micahcruz5994

5 жыл бұрын

When you make ramen noodles you also use baked baking soda. They come out chewy as well.

If you found the tapioca chewiness addictive but slightly preferred the normal wheat flour noodles why not just change the ratios? Perhaps 75g tapioca starch, 425g Wheat Flour, 260g Water (that little extra you needed for the tapioca absorbing more) and your 10g salt. Cook it for 12 minutes. I think i've just convinced myself to make these haha. I'll be using a kitchen mixer for kneading. Also, are you just using All Purpose Flour? I imagine different protein level flours will effect the texture, chewiness, stretchyness etc.

As a Cabinet Maker when I first saw him using the Lathe I was like, you should really be wearing safety glasses... ._. Then it cuts 5 seconds later with him wearing a pair when he realizes it. lol xD

Making Udon noodles, you should also show how you walk out into the woods and ax the tree for the rolling pin.... :-)

Could the udon noodles be made GF?! Thank you for the video, it was great! You help me get the confidence that I seem to love to have when I’m doing something new, or just cooking and baking! Thank you for keeping it real!

@mahbuddykeith1124

5 ай бұрын

The part of the udon that makes it unique is the gluten. You *could* make GF noodles that resemble udon, but it’s probably better to just buy GF noodles.

Udon is luvvvv Love from India

I kind of do my udon noodles every week. What I usually do Is make them a lot thinner, just wheat, 45% hydration and 10% salt. I cut them up and toss them in tapioca or corn starch. I get them separated into little plastic containers. In the freezer. When I want some noodles I just boil up some water, dunk them into the boiling water for about 50-70s, and they're done. Taste great and always al dente.

@andrelucky123

5 жыл бұрын

For the first boil, how many minutes it will take usually?

@foodpimpz9086

5 жыл бұрын

10 percent salt! You sure?

@Gaiwen_Li

5 жыл бұрын

Foodpimpz probably helps it hold together

your tapioca noodles are probably like really long strands of boba :) hahaha try putting them in milk tea!

I´m a Udon lover and have tried myself to make it at home, it´s not easy to master it. This is why i´m really interested in this series, keep up the good work. In my oppinion the broth is the most important part, wich I could never do well at home. I had the same reaction you did in your first video, since I tried making that same broth some months ago. It´s just not nearly as good as what you get in a good restaurant.

@quentin5213

Жыл бұрын

For the broth you normally want to make awase dashi or niboshi dashi, just kombu dashi is normally not enough. Because the number of ingredients is low you'll also want a nicely aged soy sauce (which will most likely make your broth better than most shops). You'll also want to soak the kombu overnight and bring it up to temp instead of boiling it outright which increases the bitterness.

I'm fairly certain that the hydration for Udon noodles is in the 30s bro. 5:50 That answers your question.. the reason why the tradition is to knead by foot is because the hydration is so low that you need a full persons body weight at the balls of your heels to be able to knead such a dry dough. Nowadays you can just use a kitchenaid.

I made Udon noodles from scratch for the first time yesterday. I used a pasta machine to roll out the dough. That was the biggest pain of the process, as no matter how hard I clamp done the pasta machine, eventually it'll start to spin. Anyway, the noodles turned out very good. Can these be made with whole wheat flour? I expect they'd need a bit more water. That sauce looks great. I'm going to give it a try.

I hope you make mofongo soon :)

🥰 Wow looks delicious . I'm from 🇧🇷 Brasil, but I love any type of Asian food.Thank you, It's sounds delicious. We 🇧🇷 love tapioca its really good if you put on a fry pan as pancake, plain and put slices od banana with nutella .. Or other recepies with tapioca... You should try it 🙏😁🇧🇷

soba noodles could be cool too!!

Does the cooking time depend on the noodle diameter? Those you made were really thick.

Have u try to add little bit of the Tapioca flour to give a little chewy texture ? Becauce the store bought one have wheat and Tapioca flour.