Definitely going to try this with thinner noodles. Something about the thickness of these noodles has me uneasy 😂😂

@EaglesFan202

Жыл бұрын

Fr😂😏

@aaronjones155

Жыл бұрын

Right! It looks like pasta intestines

@Sparklescooby93

Жыл бұрын

@@aaronjones155 😂🤣 I instantly thought of worms but yes! Intestines are more accurate lol

@benjierosales450

Жыл бұрын

Yeah, like chonky worms

@thisguy7976

Жыл бұрын

To each their own. I love it.

The noodle thickness is actually super appealing to me reminds me of those Korean chewy rice cakes ive always wanted to try

@Erika70079

Жыл бұрын

Tteokbokki! So yummy and chewy. I find the frozen store bought ones in my area kinda suck, they always break apart and dont cook evenly. I recommend trying ones from restaurant first or fresh, if you can find them.

@KiGeprak

Жыл бұрын

Aaah yeah. Topokki

@kittylouvex

Жыл бұрын

Tteokbokki yummm so sweet n chewy

@dkim5274

Жыл бұрын

@@Erika70079 as a Korean who loves tteokbokki, I recommend you to completely thaw the rice cakes in cold water prior to cooking. The drastic temperature difference on the rice cake often cracks them apart. Hope you enjoy your tteokbokki next time.ᐟ

@Erika70079

Жыл бұрын

@dkim5274 Ohh, I've never heard to soak them in cold water till they thaw! That makes sense though, that it would prevent cracking. Thank you!!! I will need to get some now 😀

Sauce 1 : 2:42 2 green onions 2 tps of sesame seeds 4 cloves of garlic (grounded) 1 1/2 tbs of chili gochu 1 tps of chili pepper flakes 1/2 tsp of msg 1/2 tps of sugar 1 1/2 tbs of dark soy sauce 1 tps of regular soy sauce 1 tbs of chinese black vinegar 3/4 cup of hot vegetable oil

@hhhssss677

14 күн бұрын

Thank you so much

I have NO IDEA WHY I want to cry watching this video. This is so encouraging to me, and it makes me feel like I'm capable of doing delicious recipes. I started getting emotional when he said, "Yes, you can." And, the freedom to use whatever noodles is liberating. I feel like you're videos make cooking fun and if we mess up, it's okay. Thank you.

@Gudha_Ismintis

16 күн бұрын

I have NO IDEA WHY (as a man) I want to ovulate reading your message.

These turned out delicious and it was hilarious watching my husband try to wrestle the extra thick noodles 😂 Can you make red and yellow curry Thai noodles next please? I moved away from my favorite Thai place that made the most amazing golden noodles but I can’t quite get it right with recipes online

@n8kedbuffalo

Жыл бұрын

I agree with a good curry sauce. Maybe green curry as well?😊

@lime4328

Жыл бұрын

...you can just follow an authentic Thai recipe... on youtube

@ankokuraven

3 ай бұрын

Help XD Im failing miserably If my dough is too crumbly do i need it dryer or wetter?

Definitely gotta try the sauce. The noodles are a bit wormy looking for my taste but I'm sure they're just as good. Great video once again,Papa.

@marytanner2240

Жыл бұрын

Hahaha ikr? 🪱

@Camellyah

Жыл бұрын

I mean, I'd totally try this sauce with some gnocchi, looks lit ngl

@narberiuss

Жыл бұрын

WORMY LOOKING 😂

@flyktus

Жыл бұрын

Yees! Too wormy, yuck. 😂

@saltyfishface4618

Жыл бұрын

Always wanted the opportunity to eat worms in a dish. Now I can at least replicate the experience lol

The noodle is called “fenhaozi”which originated from the east northern side of china. Fenhaozi 粉耗子 in direct translation means “starch mice” which does not sound very appetizing but still taste freaking bomb

@scytheria7

Жыл бұрын

Starch mice 😭😭

@JayZinger

Жыл бұрын

I love how people always cite where the food comes from for other ethnic foods, but when it comes to Chinese cuisine they never mention that its Chinese inspired so thanks for telling us

@carolliu5911

Жыл бұрын

@@JayZinger I totally agree. Pizza (饼子）was also originated in China but those sexy Italians made them famous haha

@kinnyk2884

Жыл бұрын

I really want to taste that super-thick fenhaozi so much...😭

@Andrew-fg3jj

Жыл бұрын

@@carolliu5911 I wouldn’t be so sure about that without ignorance and arrogance

I made these noodles 3 months ago when they first started making their rounds and they soak up sauce so well. You can even make a ton of dough and then just stick it in the fridge until you need it. It lasted me 2 weeks, but it can probably go longer.

@Narra0002

7 ай бұрын

That’s great

@ankokuraven

3 ай бұрын

Help! If my dough is too crumbly is it too dry or too wet? Im failing miserably

@Noyou00000

3 ай бұрын

@ankokuraven it's too dry. Just add a teensy bit of water (like a teaspoon) at a time until it becomes easy to shape. If you add too much water, it is really hard to fix, so just go slow. Once you feel the texture once, it becomes easier to achieve the next time you make it.

@ankokuraven

3 ай бұрын

@@Noyou00000 thank you so much!

Really like these kinds of videos with a variety of options. With some minor substitutions, I had enough on hand to try the first sauce and it turned out great 👍will definitely try out the others

Made a half batch of the first sauce and it was the perfect amount for a bowl of ramen (I used a brand that has different sized blocks but the amount I made was roughly equivalent to a normal packet’s worth. I had to make a few substitutions because of ingredients I couldn’t find at my normal grocery store - paprika instead of gochugaru and rice wine vinegar instead of black vinegar. It was delicious! Spice level was a little high for my preference so I may reduce the amount of red pepper flake slightly. As written it wasn’t overwhelming so if you like spicy, try it as is before you make adjustments!

I wonder how the 3rd sauce would be on wings, especially if I substitute the oil with clarified butter. Also, I bet these would be great marinades for skirt steak if you want to make some chili garlic tacos/burritos.

@jmp_fr

Жыл бұрын

I like the way you think!

@eyanatahmed9911

Жыл бұрын

On wings this sounds amazing

@TheDarkPacific

Жыл бұрын

Yooo wing sauce all day! Plus steak marinade for burritos and such? Fucking genius

@rebekkahansen872

3 ай бұрын

Yummo

Hey Chef! I just wanted to give you a shoutout for being very beginner friendly, dealing with some lifestyle changes and you've been one of my staple goto's for easy and healthy homecooked meals. Thanks for sharing your knowledge ❤

This looks amazing! I’ll be making these soon. I’ll start with sauce number one.

I have been looking for an all potato gnocchi for a decade! Thank you! Those look great!!

Tried the first one today and it was awesome! Thank you for the recipe, Joshua!

Those potato noodles look INCREDIBLE! Can't wait to try them!

YUM! The homemade noodles look great. I'm gonna make all three sauces!

@TeamClutch21

Жыл бұрын

Let me know how they are!

@mishaa7263

Жыл бұрын

how did it turn out?

@jvallas

Жыл бұрын

Had to check the date when I saw you talking to an open cabinet. Nostalgia.

The noodles look real good. 😋 And they're glutenfree! 😍 Will definitely try making them for my friend who can't have gluten.

I made this tonight with chilli garlic sauce #1 and it might be my new favourite thing. Definitely worth it to make those thick noodles 👏

@4IN14094

Жыл бұрын

Or try homemade Udon Noodles if you don't care about gluten, just need flour and some salt and water and a big ziplock bag

@hisdud3ness93

Жыл бұрын

I loved the sauce nr.1 too, added some freshly crushed szechuan peppercorns & cayenne for a bit of extra heat, delicious!

i made this today (only had shit potatoes so some noodles torn) with the sauce #1 and it was GLORIOUS. honestly, didn't expect to like it this much. absolutely fantastic dish.

I might have to try some of these sauces! I make chili garlic noodles all the time. My usual sauce is toasted garlic + Chuanzhiwei chili oil + homemade pork bone stock + soy sauce + mirin. So these are gonna be something different for a change.

Looks absolutely stunning

I just cooked sauce #1. I am completely and utterly obsessed. Not only is it easily one of the best things I’ve ever cooked, but it’s one of the best things I’ve ever put in my mouth period.

@ankokuraven

3 ай бұрын

Help! If my dough is too crumbly is it too dry or too wet? Im failing miserably

The thickness of these noodles reminds me of Udon which is an absolutely treat definitely my favorite type

Had to use all cornstarch because I couldn't find potato starch at the store today. Finally got the dough to dry out enough to roll into noodles and they were great! I wonder how much of a difference the potato starch would have made, but I loved them. Would make again, especially since I know how to trouble shoot the dough much better now. Made garlic chili oil #1 and it did not disappoint!!

@juanifico

Жыл бұрын

corn starch can affect the texture and stability of the noodles

This makes me want to try to make a pasta or noodle version of tteokbokki. I love the store bought ones but the rice cakes in my opinion are too small I prefer bigger and chewier onces. Maybe its possible to make a rice noodle version with Josh’s recipe here then making your own tteokbokki sauce and enjoy.

@thepassenger5484

Жыл бұрын

I had the chance of making my own tteokbokki by mashing rice highly reccomand trying

@AnniCarlsson

Жыл бұрын

Those noodles are same thickness as the rice cake my store has but longer.

@Doflaminguard

Жыл бұрын

No wonder it looks familiar to me. Its a tteokbokki but instead of rice, its a potato.

wow I love the shape of these noodles, they seem like they'd be my ideal noodle texture

from the first time i saw you cook i fell in love with your way of doing it, all your recipes are wonderful

PLEASE add this recipe into the next cookbook.... However! I will be making noodles with extra GURTH from now on😂🫣

Look tasty and I can totally imagine the texture of those good noodles! In Chinese cuisine we eat potato or sweet potato noodles a lot. It all just translate to "noodle" but in Mandarin we use different characters, only wheat flour based noodles are actually noodles (面), others like these potato starch based or rice based ones are call "粉", totally different textures and usually different way of cooking. Love these looks easy and delish!

I always come back to this video, one of the best ones so far. The first sauce is my favorite🎉

Turned out SOOO GOOOD! I did the homemade silly noodles, and they were so fun to eat. I made sauce 2 with the gochujang… SOOO GOOOD! We garnished with thin cukes and fresh crisp thin superhot spicy chopped peppers

josh never fails to make my mouth water.

@redhelmetsclips6297

Жыл бұрын

Umm… The food or the guy?

@llohhan

Жыл бұрын

​@@redhelmetsclips6297 the guy

I love your presentation. Funny and energetic. Oh and the receipes sound great also lol!

I've never wanted to cook more than when you referred to cooking as alchemy! That's the best cooking hypeman line I've ever heard!

I thoroughly ENJOYED this video and allllll the extras! 🎉🎉🎉 TY for the content!

The thiccccc noodles look so good! Like a long tteokbokki which of course would pair well with sweet and spicy sauce of any kind 😍

We make noodles like that (with regular flour mostly, tho, and smaller) in parts of Europe! In particular here in Austria, we eat them sweet, with butter, sugar, and poppy seeds.

@sophhillington

Жыл бұрын

Hab noch nie davon gehört lol

@yasmeen6790

Жыл бұрын

@@sophhillington Fingernudeln bzw. Schupfnudeln ;-)

@tina_4943

3 ай бұрын

Servas fellow Austrian! 🎉

I really enjoy the videos where you just noodle and make a variety of things to experiment.

Thank you for sharing!

Looks amazing 🔥💞

I ate noodles like that in Chengdu with some super spicy sauce and I swear it's one of the best things I've tasted

Gonna try this I have been wanting to learn to cook and everything just seems so daunting to me and this looks simple and delicious

your concepts are the bomb! always so refreshing and eye catching

Oh yeah, I know what else has girth... My midsection after watching your videos for the last three years. I can't wait to try out those noodles and sauces!

@spill4155

Жыл бұрын

i did not interpret this accurately at first

@mndlessdrwer

Жыл бұрын

This does tend to happen when you watch a lot of excellent cooking shows and youtube content creators. You can't help but want to try making the things you see and then bad things happen to your waistline.

You are just a master of your craft, Josh. I've been following you for yeeeears now and you are really the GOAT ❤

Within 10 seconds I liked and subscribed, you’re timeless and captivating 🙌🏻 thank you for sharing your creation, I WILL be doing this

Those potato noodles look INCREDIBLE! Can't wait to try them!. YUM! The homemade noodles look great. I'm gonna make all three sauces!.

love the gluten free potato noodles, need to try them myself!

I would love to see how you cook more game meats. Rabbit, venison, elk, etc.

@TheDeepDiveLLC

Жыл бұрын

I don't know if I'd classify rabbit as game meats, but that's me. I do agree with you though.

@blaisezignego

Жыл бұрын

Elk is venison

@guppy9186

Жыл бұрын

British man here, no we don’t.

@josiahsanders4121

Жыл бұрын

Venison is game meat usually refers to deer or elk and rabbit is a game meat as long as it is wild

@guppy9186

Жыл бұрын

@@josiahsanders4121 anything ya shoot

These videos are very well made 👌🤩 Big respect Josh and the team ❤

I have made these noodles twice now and they are PHENOMENAL. And easy. Thank you sir

@ankokuraven

3 ай бұрын

Help! If my dough is too crumbly is it too dry or too wet? Im failing miserably

I’m a pretty passionate home cook and something I realize is people are just lazy. They always end up saying they don’t want to wash dishes. Like wtf 🤯🤦🏻‍♂️

Have tried all these sauce recipes now. My favorite is the 2nd one.

@ankokuraven

3 ай бұрын

Help! If my dough is too crumbly is it too dry or too wet? Im failing miserably

The last sauce is amazing! Thank you. The noodles are a little heavy for me, but it is good to try new things.

I like your GIRTHY noodles I am dying of laughter! Awesome video! ✌🏻

This looks so good, could you try and recreate nenechicken? its a Korean based fast food chain thing, mostly centred around chicken, im unsure if you have this store in where you live, but if you do, please give it a try.

The making of homemade noodles made me think of how my family makes spätzle from scratch. Now I’m wondering how a chili sauce spätzle would taste…ooooh the gochujang sauce with spätzle, then a sauerbraten made with bulgogi seasoning and a mild mat kimchi sauerkraut could be an interesting culinary experiment.

Every so often, I find myself longing for the cozy little cupboard we used to hang out in.😊 Is it just me?

I try this with cornstarch and it's also very delicious. One thing is it isn't really chewy and it tends to break apart. I think if you don't have potato starch, tapioca starch would also work too to achieve that chewy texture.

@jrmint2

9 ай бұрын

Agree. Tapioca starch would imitate gluten.

Very intrigued by the big noodles! Could you make them with sweet potatoes?

Love the variation on the sauces

The noodles look fantastic! Excellent job Joshua

What did David Seymour do wrong? Or it that the texture of these noodles?

full recipe Here :) Noodel recipe: You need two medium. Or three small Yukon gold potatoes Peel them nicely Off a little jacket, cut them into 1.5in chunks and place them into lightly salted boiling water just until tender, about 5 to 7 minutes. Remove and run through a potato ricer while they're still hot. Now. Add your rice potato to a bowl, smooth it out with a spatula and add one and a half cups or 250g of potato starch. Start mixing that together, then add three quarters of a cup or 175ml of room temperature water. I would highly recommend you start with half that amount of water kneading, then adding more to hydrate as you see fit. The goal is to end up with a nice smooth dough that's not too crumbly. and you may end up using all the water. But that's nature,❤ Need your potato until you get a nice cohesive dough. Divide that into 16 even pieces. Then roll those pieces into rods about 6 to 8in long, depending on the length and girth that you prefer. Just try to keep them thick. That's kind of the appeal. Plus, they also fall apart. If you go too thin now, drop those bad boys into a pot of boiling water and cook until they float. Once they're floating, then you just cook for another 1 to 2 minutes. Done. first sauce: while those are boiling sauce, number one. Now to a large Heatproof bowl. Add two green onions, finely chopped two teaspoons or ten grams of toasted sesame seeds, lightly ground four cloves of garlic grated one and a half tablespoons or 12g of gochugaru two teaspoons or 11g of crushed red pepper flakes, half a teaspoon or three grams of. Loves it. Half a teaspoon or three grams of white sugar, one and a half tablespoons or 22g of dark soy sauce, one tablespoon or 17g of regular soy sauce, one tablespoon or 17g of Chinese black vinegar. Then in a small sauce pot, you'll add a third cup or 75g of vegetable oil. Heat that over medium until hot. Now you don't have to check it, but my recommendation is 350 Fahrenheit. Now pour your hot oil over your mixture in your Heatproof Bowl. Right. You did pick a heat proof bowl. I hope once your hot oil is in there, mix it lightly. Then using a spider or a perforated spoon. Fish out your noodles and place them into your bowl. Done. second sauce: one Tablespoon or 18g. Of gochujang three tablespoons or 37g of Sriracha, three tablespoons or 46g of tahini, one teaspoon or three grams of ground, Sichuan peppercorns, one tablespoon or 17g, dark brown sugar, one teaspoon or seven grams of sesame oil, three tablespoons or 50g of soy sauce, two and a half tablespoons or 24g of water, three cloves of garlic grated mixed together until combined. Boil your noodles, add them to the bowl and toss to coat chili. Done. last sauce: in a medium saucepot add half a cup or 100g of white sugar, one cup of 240ml of water, one cup or 240ml of white distilled vinegar, one cup or 240ml of fish sauce. 15 Garlic cloves. Yes, that's right. Follow that with one cup or 26g of Korean chilies, four green. Onions, rough chopped. And a three inch knob of ginger peeled and thinly sliced cover with a lid or a cartouche, which is just parchment paper folded because you want these bad boys to steam, bring that to a boil over medium high and cook for seven minutes or until the chilies are tender. Remove from the heat and let that sit for five minutes. Then pour everything into a blender. Blend on high speed. Once that's blended to as smooth as possible, slowly stream in half a cup or 105g of vegetable oil. Then once all that is added, pour your sauce into a bowl, add salt to taste if needed, then get your large heatproof bowl, boil your noodles, add them to a bowl, add your sauce. Toss, toss, toss. I meant to say pop into a bowl, but I wrote poop on my notes here. So poop into a bowl, maybe garnish this one. Chili garlic. Number three. Done.

@ezay8694

Жыл бұрын

What’s the point in commenting the recipe when the recipe is the video?

@PTcruser65

Жыл бұрын

@@ezay8694 obviously that this person has mental issues and thinks he is Joshua.

Those look so good, def gonna try these!

Wow those are sensational thankyou 😊

Those noodles look incredible! My roommate (she's also my best friend of 10 years and my brother's fiancee) and I made the gnocchi recipe from your cookbook and it turned out amazing with some pesto and alfredo sauce! Great video as always!

Those noodles are really interesting. In poland we have a similar dish "silesian dumplings" which is made from the same ingredients but in a totally different form/shape and as soon as I saw the vid I needed to give it a try. That was like a totally new experience and I thank you for that. Shit was bussin fr.

Growing up in China, the first one really brings up the nostalgia. I can taste the noodles through the screen.

Finally a none fast food recreation. I'm definitely making this for lunch today.

@TwistMotionless666

Жыл бұрын

What's wrong with fast food creations?!

@jeanku

Жыл бұрын

@@TwistMotionless666 Proper meals are much better. Plus, not everyone within the States and worldwide are addicted to fast food as most Americans are (even though thats the niche market of the channel "americans").

@TwistMotionless666

Жыл бұрын

@@jeanku idk that KFC double down homemade was the bomb

@ezay8694

Жыл бұрын

@@TwistMotionless666 nothing inherently wrong with it. Most aren’t suited for the home kitchen or require a lot of ingredients most people don’t have on hand.

@chaigaii

Жыл бұрын

@@jeanku ngl the amount of sugar and spice and salt in these is probably the same as a nice chicken sandwich

Looks insanely delicious 🤤 👏💕

Very nicely done sir!!

Yeah, I'm gonna have to try this one. I think I'm gonna cut the noodles down to 2-3" pieces so it's easier to handle them. But HELL YES to these sauces.

Happy Passover week Josh! (Hope you had a great Easter!) These sauces sound really good. I occasionally make quick homemade noodles (which are called 'dumplings' down here. Southerners are weird. They are clearly noodles.🤷) {The potato noodles that you made however, are noodle-shaped dumplings. 😉}

If josh ever has kids they’re gonna be lucky with breakfast lunch and supper:(

@TippyHippy

Жыл бұрын

I put my hamster in a sock and slammed it against the furniture.

@TheDeepDiveLLC

Жыл бұрын

No, I think most people are just lazy and don't care enough about what they eat. Honestly, if you aren't going to do anything remotely close to this for your children, you're not fit for having kids, bud.

@beenfaahmed449

Жыл бұрын

​@@TheDeepDiveLLC you reminded me of my mum

@beenfaahmed449

Жыл бұрын

She is amazing :)

@HireMichaelEverson

Жыл бұрын

They'll be like "this tastes nothing like chicken nuggets in ketchup"

this actually looks pretty doable even for me as a beginner cook, I think I'll give it a shot!

Always a pleasure!

I would Love to see you make Homemade Mung Bean Jelly Noodles. I learned my recipe from Martin Yan

The second noodle looks similar to korean tteobokki (korean spicy rice cake dish). Did Josh ever make korean tteobokki on his channel? I know he loves korean food but can't find tteobokki on his channel. He should make it!

Omgggg can’t wait to try it 😭😭😭😂

i just did it with some iterations here and there and i am going straight back to the kitchen now

it's a chinese dish. usually called "thick potato noodle", sometimes made with sauce in your video, sometimes also mixed with sesame sauce which is also great!

For the homemade noodles, could you use cornstarch or regular flour if you don't have potato starch?

@Nossimid

Жыл бұрын

Yes. Flour might get reabsorbed into the noodles though. So corn/potato starch will keep the noodles separated for longer.

@draconicdusk5911

Жыл бұрын

Same question. I don't have access to potatostarch

@recoveringsoul755

Жыл бұрын

I don't have potatoes or potato starch. I was hoping he'd make big noodles with regular flour and other ingredients that I DO have.

@grinu1214

Жыл бұрын

it will have different texture with regular flour, more stiff less chewy, i dont know about corn starch

@V_C909

Жыл бұрын

I wouldn't recommend you to do that, because the ratio of amylopectin and amylose in different starch is hugely different, that give those different textures, for example, the"bubble" in bubble tea uses cassava starch, and there's no alternative for it, so if you want to make this dish, you can either buy the ingredients you don't have online or just use another noddle, it'll be fine

Imma get these noodles in my mouf ~ Great video!

My mouth is watering. They look so good

Greetings of peace, Mr. Weissman.

@sarchlalaith8836

Жыл бұрын

What a respectfully secular way of saying it... That's very much appreciated.

At what thickness of noodle does noodle become boiled breadstick?

You sold those thick noodles so well , I need them in my tum rn

Great video! Hello from Austin :) I'm definitely making this. For your viewers--since its hard to keep the oil below 350 degrees (better at 300 as if you are making a chili oil), its good to put a little oil in with the spices at a time... just to make sure that you don't burn them. Once they are saturated with the oil, its much harder to burn. So if you don't have a thermometer, just add the oil into the spices in stages. A little at a time. This way, the mix stays unburned even if the oil is a little too hot.

I want everyone to come have a bite of the food at the end of the vids! Similar to how the Babish crew does sometimes

@DonutSwordsman

Жыл бұрын

He didn't cuz the noodles are mega underdone

@adrianoamoroso8480

Жыл бұрын

@@DonutSwordsman They're not, they're basically long gnocchi and gnocchi takes like 3 minutes to be done

@recoveringsoul755

Жыл бұрын

​@@DonutSwordsman the potatoes he made them from were cooked first, then boiled again.

The noodles could be German in origin. They are essentially "Schupfnudeln" not cut into smaller pieces.

@heyitsmebee

Жыл бұрын

Most schupfnudeln I know are made with potatoes and regular flour (like gnocchi).. haven't tried one with potato starch. It would be quite different.

@landeeztutors

Жыл бұрын

also could be korean or chinese but def similar in a lot of european or asian countries ig

LOVE YOUR VIDS!!

I'm definitely making that for dinner today

I made this, very delicious. Noodles were finicky. Hydration control is essential. Another noodle I think was overlooked is spaghetti, which works well

Looks like intestines 👍

@user-ri3zk8yl9j

15 күн бұрын

😂

gonna make this for iftar thanks🙏

These Chinese noodles are extremely trendy, and the beautiful thing about them is that they make you enjoy other versions of noodles that you will definitely like. The sauces look savory, tangy, sweet, spicy, and garlicky. You definitely extended the common recipe by making your two other sauces. Worth sampling!

Oooo those noodles look amazing!!! I love udon like noodles, so these look fun

definitely making these with that 1st sauce