Don't know if anyone mentioned it yet, but regular soy sauce (as was used in the video) is not gluten free! Make sure you get a gluten free soy sauce or tamari instead if you have gluten intolerance or Celiac. Otherwise, what a fun recipe, and I can't wait to try it!
My husband was just diagnosed with Celiac disease last month and I learned from a South Park episode that soy sauce had wheat in it. I never looked at the ingredients before! I never watch that silly show, but that episode cracked me up and I learned something LOL.
Hi Emmy! Speaking of mung bean starch in Indonesia usually you can create a dessert out of it called “es gabus” or translates to sponge ice due to the texture. Swap the water with coconut milk add sugar and condensed milk or sugar or both and freeze it. street vendors would typically add fruit essence and coloring. Hope you try it!
@@lemonz1769 No it's just the starch. You can make it by soaking yellow split pea in water, blending it, and then filtering out the chunks. Then you just cook down the starchy water like Emmy did.
We have something similar in my country (Cyprus) but it’s a dessert called Μαχαλεπί (Mahalepi). We serve it in cold water with ice cubes, rose-water and sugar, or you can use rose cordial instead for the colour. It’s a summer dessert and it’s a super refreshing comfort for the hot days. Both the 2 major communities (Greek-Cypriots and Turkish-Cypriots) have this dessert and it’s different from the Lebanese one were they use milk, mastic, pistachios and sugar syrup to serve. The Lebanese one is also in the form of a cream whereas the Cypriot one is a little firmer but not as firm as your noodles.
15:47 the noodles are gluten free but keep in mind that soy sauce is NOT so by adding the sauce the dish is not gluten free any more. You can sub tamari or coconut aminos for soy sauce to remain gluten free.
Yes, there are some people who think gluten is in just carb based foods. I would also check the mung bean starch if you're coeliac as this could be contaminated during processing. When you're coeliac you realise how many foods can have gluten in or be contaminated with gluten.
@@Ruth695 as a celiac, yes! I agree! I love that gluten sensitive folks are helping to raise awareness and grow the market for gluten free foods, but sometimes things are overlooked which are dangerous for celiacs. All you celiac out there, stay safe!
Holy cow! I finally know what this is😂 I’ve been craving these for a long time now. I was in Kathmandu over 20 years ago and a Tibetan friend I hung out with a lot took me to eat these at a small cafe. I thought she called it ‘fing’ and some times ‘Len fing’ and I really got addicted. I thought it was some Nepali or Tibetan dish but now I know it’s Liang fen 🤣🤣🤣 close but oh so far for so many years. Thanks for this emi, I’m gonna make em tommorrow 👍🏻
As one who was recently diagnosed with Celiac Disease (December 2, 2024) I've been on the forever hunt of gluten free options, especially when it comes to breads and noodles. I'll have to give this one a try 😁
@@mayelaruggles4744 oh wow, that's actually valuable information, especially because the majority wouldn't know that some of the soy sauces do have gluton! I don't have a sensitivity to gluten, but I'm curious about how the coconut aminos taste!
@greenapple8489 the OP said carbs, not calories. While calories are certainly something to keep in mind, someone with diabetes is more likely to have to monitor the carbohydrates in a dish, which is what makes pasta such a finicky component. That being said, calorically you're only looking at 450 calories for the whole brick, which is certainly fairly decent as well
Slurping noodles left and right. These look really easy to make. I make a dipping sauce that's a lot like the one you made. I had it with noodles and dumplings for dinner tonight.❤
As a newly gluten intolerant, long-time lover of your channel, i am LOVING these gluten free recipes!! I’ve always been an adventurous eater, and your rare recipes and tastings have given me so much joy through the years. In my lowest times I would always put on your spicy noodle videos to feel better 😂 Needless to say I was gutted when I learned I couldn’t eat gluten anymore, thinking that my dreams of eating my way around the world had been dashed. But now, seeing you make exciting recipes that are gluten free is giving me so much excitement to cook and try new things again! Thank you for being a beacon of light Emmy!! Your channel always gets me through even the hardest of times ❤
I just found your channel a couple of weeks ago and really enjoy your channel. Really appreciate this topic as someone with GI issues and autoimmune disease who is looking to cook more. Love your energy and vibe. ♥️
I have been enjoying your gluten-free recipes! I can’t eat wheat. I was still eating pastas and some breads but last year my stomach was really suffering the consequences. I have been gluten-free for over 6 months now and feel so much better but do miss pastas. Thanks for the recipe.
I am in sympathy with you! I am half-Italian and when I found out I had become gluten-sensitive after cancer surgery (yeah, WTF!) it hit me that they meant no more PASTA! I am just glad that we live in an era where things like gluten-free pasta are available commercially and there are also people like you who put out gluten-free noodle recipes so we can still enjoy our favourite dishes -- thank you!!
I have to echo the sentiments of other posts here … another wonderful perspective of food preparation and insight to flavors… such a nice break from the craziness of the world and getting back to basics and thoughtfulness of a good recipe to try! Thank you and cheers !
Funny, I'd nearly sworn that the 1st time I learned about the gel scraper was here on this channel, so I'm glad Emmy finally did it. Somebody gave me a scraper, so I made them (w/basically the same toppings) and in a very rare occurrence, I wasn't a big fan--tastes like gelled water, which is exactly what it is! I hope the community posts some more interesting (flavored?) recipes. The noodle-making process is a great family activity, but it's got to taste good in the end!
You could probably add flavorings directly into the starchy noodle base itself, like some bullion, coconut aminos, mushroom seasoning or MSG, a splash of hot sauce, etc. That would probably yield a more flavorful noodle.
So, very similar to tofu, the noodles take on the flavor of the sauce. Interesting! My local grocery store carries rice Ramen noodles. The package contains 6 or 8 "pucks" and has been a delicious substitute for regular Ramen. I also learned how to make tortillas from coconut flour a few years ago.
Oh my gosh. Now I want to try cutting wide noodles out of it using a Norwegian cheese plane and make mung bean ho fun noodles. I love Thai dishes that use ho fun like pad see ew and rad na, but the rice noodles are a lot to take from a carb perspective. Mung bean noodles like liang fen or glass noodles/bean threads have a much lower glycemic index.
There is a mostly Thai restaurant in Portland, Oregon that makes udon noodles fresh using tapioca starch. They also make dumplings that are very slimy, kind of remind me of slugs stuffed with amazing filling. I love them.
We have been doing this 2 ingredient recipe except we make it into a dessert like cendol. I'm glad that people are more open to make and try all sorts of non western food recipes because 30 years ago, people aren't as open and we get bullied for eating something we love in the USA.
I knew a guy who who everyone said had a "distinct old man smell." Turns out he was growing mung beans in his desk. Apparently, they're highly nutritious but smell like death.
Those sprouts. 🤮 Only time I'll eat those is when it's fried to a crisp in lumpia and doused in sweet and sour sauce. Those smell like wet used socks even after a good saute.
3:06 that’s also the sound that cornstarch makes when you chew it. I don’t know that from personal experience I just stumbled across videos from the corn starch community one day.😂
I bet you could use a cheese slicer followed by a few slices with a knife to get it to noodle width. That unitasker seems pretty useless outside of this
I like shirataki noodles aka konjac noodles. So bouncy and chewy and great for people who want to reduce calories and it has high fiber. Known as no calories noodles back then.
I recently came to the realization that a lot of foods are just vehicles for sauces and dips. Pasta? The vehicle for tomato or cream-based sauce. Tortilla chips? The vehicle for salsa and/or guacamole. Crudete? Crackers? The vehicles for some type of dip (ranch, artichoke, hummus, etc). Rice and noodles soak up sauces and gravies.
Don't forget your humble salad, fruits/veggies/protein/etc tossed in dressing. Food taste good if you add in enough spice on a base that's bland/neutral/one-note leaning.
Have you tried buckwheat noodles? I fell in love with nangmyeon when I lived in Korea. I have only had them in cold preparations and love them. They are much chewier than the sweet potato starch ones. They aren't related to wheat despite the name
Buckwheat noodles contain very low gluten (almost gluten-free), but apparently, 100% buckwheat noodles are not that chewy in traditional recipe. However, thanks to developed technology, they can be much chewier recently (they're made out of regular buckwheat powder mixed with "puffed" buckwheat powder)...! I'm from Korea, but never eaten 100% buckwheat noodles, honestly. So I wish I had oppertunities to trip to Pyeongchang (평창) and try them.
@@Yubin_Lee_Doramelin that's so interesting to read about puffed buckwheat powder. also a lot of 'buckwheat noodles' tend to have regular wheat flour mixed in. you have to check the ingredients carefully if you're looking to avoid wheat/gluten
@@Pastadudde That's true, to be honest. I'm neither allergic to wheat and buckwheat, nor diagnosed to celiac disease. I mean, I just want to try 100% buckwheat noodles and so curious about the taste and texture of those.
The way you make the noodles makes me curious about if you could flavor them while you cook them... throw a bit of garlic powder or some chili flakes into the noodles themselves to add a little extra flavor to a cold dish maybe? It makes me curious to try it. Heck, maybe even using a certain type of water might make it interesting too, like cabbage water or other colorful liquid to make a colorful dish.
I just received mung beans in a shipment, going to make sprouts. I can eat sprouts, add them to my rice noodles soup. Now I'm going to get some mung bean starch, to make Emmys noodles. I can't eat the onion nor the garlic but the rest of the sauce might work, coconut aminos maybe... I am excited! Probably other sauces to try too. Thank you Emmy for showing us! Oooo can't forget the box blade cutter!!! ❤
I grow mung bean sprouts too and find they taste WAY better than store bought. I never get them as thick but that too tells me something! Mine grow with clean water, that's it. Have fun watching them grow and cheers from Oz!
@andersonomo597 I put them in a bowl with a lid, wet paper towel and in fridge where it does not freeze and they sprout. Not a thick sprout but very tasty. I found a "whole mung bean" salad recipe through Google search going to add both sprouts and these noodles to it. Recipe is listed as "One Bowl Mung Bean Meal," good list of veggies and green apple in it.
@@andersonomo597Did you base your sprouting technique from Maangchi's videos? She makes it grow till those are basically noodles with leaves. I used to grow mung sprouts but the smell is awful no matter what I do.
@ I use the technique from 'Fine Art of Cooking" . She recommends using cloth or burlap underneath AND on top, only a single layer of beans, and a flat weight to help them thicken - you don't remove the top cloth until they're the size you want - just peak underneath. Burlap is best, and I sterilise it after every batch with boiling water and a little bleach and then I dry the cloths. I also soak my sprouts for about 30 minutes twice a day, with the weights on, remove the weights, and then just run some water through the cloth, let it drain a bit, replace the weights and cover the whole thing with a dark cloth. I've tried many many ways and that works well for me - in the warmer months. If it's too cold they don't grow, when its warm 4 days is enough. Also, green mung bens are the easiest - I tried growing soya sprouts and it got ugly. Hope these tips help - just remember, you won't need a bank loan to try and it's not a tattoo!! LOL Cheers from OZ!
Just thinking out loud- I wonder if one could use herbs/spices or a broth to cook the starch in- so the noodles have some base flavor to build with- especially to contrast with a sauce. I would imagine, if so, it will need to be fat/oil free as to not disrupt the starch thickening….
Yes! A lot of people don't realize that soy sauce is made with wheat by default, and that tamari is the soy sauce that's made without the wheat. If you have celiac disease or suspect you may have it, always read the labels before you purchase something.
True, but if she can eat sourdough bread, I doubt it's the gluten that is bothering her. Sourdough has just as much gluten as regular bread. So she is reacting to something other than the gluten.
I have celiac and i pretty much just eat rice noodles. I buy every size and use them for different dishes. Totally willing to try something new, though.
I might try these. I make my homemade pasta with soy sauce instead of water, and sauce them with hot butter, soy sauce, and pepper. This is a good cold version. For my future reference: cold noodle sauce -clove(s) minced garlic -1.5T soy sauce -1.5T black vinegar -1.5T-2T water -1T toasted sesame oil -1t oil from chili sauce (Emmy added green onions but I can’t eat raw onions of any variety (green, chives, scallions, bulb, all not good) without digestive upset & they don’t taste like food to me. If anyone has a non-onion suggestion for a substitute, let me know!
Could you put them in a hot stock really quick to warm them? I love the sauce, but I have not noticed black vinegar at my store, I’ll be looking for it now. I’ve been on a Ramen, Dumpling kick lately(love the Trader Joe’s Dumplings). I drive over 60 miles just to get them lol! Blessings from TN❤ Stay warm🤗
Oh no, that squeaky crunchy starch sound feels like nails on chalkboard when I do it IRL. I agree with your child! But still I love your videos, instructions, and just general coolness!
Have you researched fresh milled flour? I’ve seen many that are gluten sensitive having success with home grain mills and using fresh milled flour which is completely different from packaged flour. Just a thought….love your videos!!
❤This looks great! I love noodles/ramen❤️ One thing to point out, and why I don’t like nutrition labels so much. In America (for example) if there is less than a gram of fat in a serving, the manufacturer can put on the label that it has no fat. But if you have more than one serving, eventually you’ll be consuming some fat. I wish that they would label food differently. Not just what’s in a few tsps or tbsps, but the nutrients maybe of what’s in a cup. ❤Keep finding us new recipes for a gluten free life. As many of us seem to be gluten sensitive or have CD❤️
@@lipstickzombie4981 I just looked up a recipe for Sontanghon soup and that looks so good! I had no idea annatto provided more than just colour; the description of 'sweet and mild peppery flavour' sounds delicious.
I introduced my mom to an ancient grain wheat called Einkorn. It is easier to digest for people with wheat issues and is very aromatic and tasty. She has been making bread for over 64 years and she was able to convert my dad to Einkorn with ease. He loves the flavor.
@cris_ad From Healthline's website: Ancient grains are a group of grains and pseudocereals that have remained mostly unchanged for thousands of years. Today's wheat has been hybridized heavily and its gluten composition has changed greatly in the last several decades.
@@cris_ad When someone refers to ancient grains, they typically mean legacy grains that haven't gone through as much hybridization as wheat did. Not that it means wheat is 'artificial' per se, but wheat is more genetically complex so the wheat we consume is very different from the wheat that used to be grown. But in the case of einkorn specifically, not only does it have simpler genetics, but as far as I know it was found in Oetzi the ice man's stomach, so I think it's fair to say it has been consumed for a longer time than modern wheat.
I was hoping she'd use the large holes of a box grater too. I was also wondering if a Mandoline slicer with a julienne blade fitted would work. I'm reluctant to go and buy a piece of equipment for something l may only make once.
@@nikiTricoteuse Mary's Test Kitchen made these noodles and she used an attachment from her mandolin to make them. I think a julienne peeler (the type you use for peeling vegetables/ turning vegetables into ribbons) will also work.
Hey Emi, you might want to look into the FODMAP research of the Monash university of Australia. TLDR some foods, like wheat, have stuff thats hard for humans to digest but easy for bacteria to ferment, and it causes discomfort of varying sensitivity. I had to be on a very strict low fodmap diet where even looking at a sandwich would do me dirty but i could make my own seitan fine because the starchy part is whats fodmappy not the gluten. (Celiac is absolutely real though yall don't give concentrated gluten to folks without making sure they know what they're eating!)
@emmymade have you ever made rice noodles from scratch? Because that's another type of noodle with no gluten. That would be another fun recipe I'd love to see you make!! ❤❤❤
A highly versatile noodle kind, almost like a yōkan in noodle form. How well might the sauce go with a bit of cardamom, be it green, black or other kinds, even if combined with (especially toasted) sesame oil?
Will give this a shot queen, would you say these are the texture of vermicelli you get with all-in-one Rice paper wrap kits? Been doing a gluten free diet a few years now due to side effects, not rainbows but it’s been better for me.
I wonder if these are similar to konjac noodles that are advertised to be very low calorie. And how do they behave heated up like in a stir fry or in ramen?
hiiiiiii my name is eunseong and i became your fan today!!!! i love your channel,, before subscriving, i didn't konw your attenption. watching those videos, i was so impressed that i decided to subscribe you called emmymade. the more you upload videos, the more i love you...,,,. therefore, i'm going to watch all of your videos within today, and i publicize your channel to make many people be your fan!!
I bet that dish would be really good on a hot summer day! I'm curious as to what would happen if they were heated up. As for that sauce, it could make cardboard taste good!
Don't know if anyone mentioned it yet, but regular soy sauce (as was used in the video) is not gluten free! Make sure you get a gluten free soy sauce or tamari instead if you have gluten intolerance or Celiac. Otherwise, what a fun recipe, and I can't wait to try it!
Also, gluten-free oyster sauce, etc. Lee Kum Kee is a very good brand.
And tamari is tastier!
Coconut amino is also a soy sauce substitute
My husband was just diagnosed with Celiac disease last month and I learned from a South Park episode that soy sauce had wheat in it. I never looked at the ingredients before! I never watch that silly show, but that episode cracked me up and I learned something LOL.
Temari sauce is a wonderful alternative
Hi Emmy! Speaking of mung bean starch in Indonesia usually you can create a dessert out of it called “es gabus” or translates to sponge ice due to the texture. Swap the water with coconut milk add sugar and condensed milk or sugar or both and freeze it. street vendors would typically add fruit essence and coloring. Hope you try it!
I hope she sees this. I'm definitely going to try it. Thank you!
This sounds absolutely delightful too! I she sees this too! @emmymade
You can do this with other starches too. You can do this with yellow split pea starch and there's a Korean version that uses acorn starch.
Yellow split pea starch? If you mean besan that’s flour and not starch which gives a very different quality
@@lemonz1769 No it's just the starch. You can make it by soaking yellow split pea in water, blending it, and then filtering out the chunks. Then you just cook down the starchy water like Emmy did.
We have something similar in my country (Cyprus) but it’s a dessert called Μαχαλεπί (Mahalepi). We serve it in cold water with ice cubes, rose-water and sugar, or you can use rose cordial instead for the colour. It’s a summer dessert and it’s a super refreshing comfort for the hot days. Both the 2 major communities (Greek-Cypriots and Turkish-Cypriots) have this dessert and it’s different from the Lebanese one were they use milk, mastic, pistachios and sugar syrup to serve. The Lebanese one is also in the form of a cream whereas the Cypriot one is a little firmer but not as firm as your noodles.
ακούγεται εξαιρετικά
15:47 the noodles are gluten free but keep in mind that soy sauce is NOT so by adding the sauce the dish is not gluten free any more. You can sub tamari or coconut aminos for soy sauce to remain gluten free.
I have used some great gluten free soy sauces, so for all those missing it, not all is lost hahaha
Yes, there are some people who think gluten is in just carb based foods. I would also check the mung bean starch if you're coeliac as this could be contaminated during processing. When you're coeliac you realise how many foods can have gluten in or be contaminated with gluten.
@@Ruth695 as a celiac, yes! I agree! I love that gluten sensitive folks are helping to raise awareness and grow the market for gluten free foods, but sometimes things are overlooked which are dangerous for celiacs. All you celiac out there, stay safe!
Holy cow! I finally know what this is😂 I’ve been craving these for a long time now. I was in Kathmandu over 20 years ago and a Tibetan friend I hung out with a lot took me to eat these at a small cafe. I thought she called it ‘fing’ and some times ‘Len fing’ and I really got addicted. I thought it was some Nepali or Tibetan dish but now I know it’s Liang fen 🤣🤣🤣 close but oh so far for so many years. Thanks for this emi, I’m gonna make em tommorrow 👍🏻
I feel like this would be great cut into little cubes and put into juice drinks, like in boba drinks. My daughter would absolutely love it.
Yes! I agree.🧋
It is! Or put in Boba as a syrup. Its a very distinct taste.
Square bubbles - how cute 😊
As one who was recently diagnosed with Celiac Disease (December 2, 2024) I've been on the forever hunt of gluten free options, especially when it comes to breads and noodles. I'll have to give this one a try 😁
You may want to sub the soy sauce for coconut aminos. Check the label of the soy sauce bc many have wheat
@@mayelaruggles4744I found that to be an excellent switch. Tasty, and easily available.
@@mayelaruggles4744 oh wow, that's actually valuable information, especially because the majority wouldn't know that some of the soy sauces do have gluton!
I don't have a sensitivity to gluten, but I'm curious about how the coconut aminos taste!
I fgired out I have gluten issues five years ago.
I eventually went full.on carnivore.
However I felt great once I stopped gluten.
I’m a HUGE fan of the website, Gluten-Free on a Shoestring. She has really good stuff.
As a type 1 diabetic i am always looking at the carbohydrates. Looks as tho there is around 110 carbs in that whole block. Seems not too bad!!
1 cup = 16 tablespoons, there's more than 110 calories in the block
@@greenapples8489not calories, carbs
@greenapple8489 the OP said carbs, not calories. While calories are certainly something to keep in mind, someone with diabetes is more likely to have to monitor the carbohydrates in a dish, which is what makes pasta such a finicky component.
That being said, calorically you're only looking at 450 calories for the whole brick, which is certainly fairly decent as well
Slurping noodles left and right. These look really easy to make. I make a dipping sauce that's a lot like the one you made. I had it with noodles and dumplings for dinner tonight.❤
Seeing it cooked reminded me of my mom making homemade wallpaper paste back in the ‘80s. 😂
Paper mache!!!
As a newly gluten intolerant, long-time lover of your channel, i am LOVING these gluten free recipes!!
I’ve always been an adventurous eater, and your rare recipes and tastings have given me so much joy through the years. In my lowest times I would always put on your spicy noodle videos to feel better 😂
Needless to say I was gutted when I learned I couldn’t eat gluten anymore, thinking that my dreams of eating my way around the world had been dashed. But now, seeing you make exciting recipes that are gluten free is giving me so much excitement to cook and try new things again!
Thank you for being a beacon of light Emmy!! Your channel always gets me through even the hardest of times ❤
So happy you are finding safe alternatives😀
I just found your channel a couple of weeks ago and really enjoy your channel. Really appreciate this topic as someone with GI issues and autoimmune disease who is looking to cook more. Love your energy and vibe. ♥️
I have been enjoying your gluten-free recipes! I can’t eat wheat. I was still eating pastas and some breads but last year my stomach was really suffering the consequences. I have been gluten-free for over 6 months now and feel so much better but do miss pastas. Thanks for the recipe.
Be careful because she doesn't mention cross contamination. None of these recipes are Celiac Safe.
I am in sympathy with you! I am half-Italian and when I found out I had become gluten-sensitive after cancer surgery (yeah, WTF!) it hit me that they meant no more PASTA! I am just glad that we live in an era where things like gluten-free pasta are available commercially and there are also people like you who put out gluten-free noodle recipes so we can still enjoy our favourite dishes -- thank you!!
I love having this at restaurants. I never knew it is so simple to make!! Thank you for this video❤❤❤
I have to echo the sentiments of other posts here … another wonderful perspective of food preparation and insight to flavors… such a nice break from the craziness of the world and getting back to basics and thoughtfulness of a good recipe to try! Thank you and cheers !
I was going to comment that it sounded like walking on snow...then you said it. I agree. That was the first thing that came to mind. ☃️❄️
Emmy: How long will that mung block last? Would you store it in the refrigerator? Or freeze it?
So much fun to find alternatives.
The shaving looks very peaceful
Funny, I'd nearly sworn that the 1st time I learned about the gel scraper was here on this channel, so I'm glad Emmy finally did it. Somebody gave me a scraper, so I made them (w/basically the same toppings) and in a very rare occurrence, I wasn't a big fan--tastes like gelled water, which is exactly what it is! I hope the community posts some more interesting (flavored?) recipes. The noodle-making process is a great family activity, but it's got to taste good in the end!
You could probably add flavorings directly into the starchy noodle base itself, like some bullion, coconut aminos, mushroom seasoning or MSG, a splash of hot sauce, etc. That would probably yield a more flavorful noodle.
So, very similar to tofu, the noodles take on the flavor of the sauce. Interesting! My local grocery store carries rice Ramen noodles. The package contains 6 or 8 "pucks" and has been a delicious substitute for regular Ramen. I also learned how to make tortillas from coconut flour a few years ago.
Coconut four tortillas? Congrats!
Oh my gosh. Now I want to try cutting wide noodles out of it using a Norwegian cheese plane and make mung bean ho fun noodles. I love Thai dishes that use ho fun like pad see ew and rad na, but the rice noodles are a lot to take from a carb perspective. Mung bean noodles like liang fen or glass noodles/bean threads have a much lower glycemic index.
There is a mostly Thai restaurant in Portland, Oregon that makes udon noodles fresh using tapioca starch. They also make dumplings that are very slimy, kind of remind me of slugs stuffed with amazing filling. I love them.
As someone who lives a couple of hours north of Portland, I'm curious, which restaurant is that?
We have been doing this 2 ingredient recipe except we make it into a dessert like cendol. I'm glad that people are more open to make and try all sorts of non western food recipes because 30 years ago, people aren't as open and we get bullied for eating something we love in the USA.
I knew a guy who who everyone said had a "distinct old man smell." Turns out he was growing mung beans in his desk. Apparently, they're highly nutritious but smell like death.
First thing I thought of when I saw the mung beans 😂
Those sprouts. 🤮 Only time I'll eat those is when it's fried to a crisp in lumpia and doused in sweet and sour sauce. Those smell like wet used socks even after a good saute.
IYKYK...
Hello Creed!
If they smell, then they've gone bad
Emmy, you have the best shirts!
I’ve seen these noodles before but have never tried them. What a fun video!
3:06 that’s also the sound that cornstarch makes when you chew it. I don’t know that from personal experience I just stumbled across videos from the corn starch community one day.😂
Unrelated to the recipe, I always love hearing you narrate what you are doing. It reminds me of my teen years, and I'll always enjoy your content!
I bet you could use a cheese slicer followed by a few slices with a knife to get it to noodle width. That unitasker seems pretty useless outside of this
I like shirataki noodles aka konjac noodles. So bouncy and chewy and great for people who want to reduce calories and it has high fiber. Known as no calories noodles back then.
I love them too, but they are like a laxative 😩😩
@@kikataye6293This. I have no plans losing weight by pooping out my innards to the point I'm living on the toilet. 😅
@@kikataye6293 same 😢
I wonder if it would hold shape enough if put in a tube like mold, rubbing it through a spiralizing tool like you would use to make zucchini noodles
The finished gel is pretty firm and might hold up to a spiralizer. 🤷🏻♀️
I bet that sauce would taste great with zucchini noodles, too! Or cucumber...mmmm
Holy early. Emmy you are such a bright light on this platform
🧡🧡🧡
this looks delicious emmy! so happy you found another alternative so you can enjoy slurping more noods!!
I recently came to the realization that a lot of foods are just vehicles for sauces and dips. Pasta? The vehicle for tomato or cream-based sauce. Tortilla chips? The vehicle for salsa and/or guacamole. Crudete? Crackers? The vehicles for some type of dip (ranch, artichoke, hummus, etc). Rice and noodles soak up sauces and gravies.
To Dip is LIFE!
YES!
Don't forget your humble salad, fruits/veggies/protein/etc tossed in dressing.
Food taste good if you add in enough spice on a base that's bland/neutral/one-note leaning.
If you get great versions of everything you mentioned, they actually don't need anything added except salt or maybe some kind of butter or oil.
It's more about flavouring being lost when they're mixed inside the starch so we make it a sauce or coating on top instead
Thanks sharing the information of recipes. I like watching the new dishes that seem easier than it did before seeing.
Have you tried buckwheat noodles? I fell in love with nangmyeon when I lived in Korea. I have only had them in cold preparations and love them. They are much chewier than the sweet potato starch ones. They aren't related to wheat despite the name
Buckwheat noodles contain very low gluten (almost gluten-free), but apparently, 100% buckwheat noodles are not that chewy in traditional recipe. However, thanks to developed technology, they can be much chewier recently (they're made out of regular buckwheat powder mixed with "puffed" buckwheat powder)...! I'm from Korea, but never eaten 100% buckwheat noodles, honestly. So I wish I had oppertunities to trip to Pyeongchang (평창) and try them.
@@Yubin_Lee_Doramelin that's so interesting to read about puffed buckwheat powder. also a lot of 'buckwheat noodles' tend to have regular wheat flour mixed in. you have to check the ingredients carefully if you're looking to avoid wheat/gluten
@@Pastadudde That's true, to be honest. I'm neither allergic to wheat and buckwheat, nor diagnosed to celiac disease. I mean, I just want to try 100% buckwheat noodles and so curious about the taste and texture of those.
The way you make the noodles makes me curious about if you could flavor them while you cook them... throw a bit of garlic powder or some chili flakes into the noodles themselves to add a little extra flavor to a cold dish maybe? It makes me curious to try it. Heck, maybe even using a certain type of water might make it interesting too, like cabbage water or other colorful liquid to make a colorful dish.
Thank you Emmy! I’m so glad you are on my crazy food journey now as well.
I just received mung beans in a shipment, going to make sprouts. I can eat sprouts, add them to my rice noodles soup. Now I'm going to get some mung bean starch, to make Emmys noodles. I can't eat the onion nor the garlic but the rest of the sauce might work, coconut aminos maybe... I am excited! Probably other sauces to try too. Thank you Emmy for showing us! Oooo can't forget the box blade cutter!!! ❤
I grow mung bean sprouts too and find they taste WAY better than store bought. I never get them as thick but that too tells me something! Mine grow with clean water, that's it. Have fun watching them grow and cheers from Oz!
@andersonomo597 I put them in a bowl with a lid, wet paper towel and in fridge where it does not freeze and they sprout. Not a thick sprout but very tasty. I found a "whole mung bean" salad recipe through Google search going to add both sprouts and these noodles to it. Recipe is listed as "One Bowl Mung Bean Meal," good list of veggies and green apple in it.
@@andersonomo597Did you base your sprouting technique from Maangchi's videos? She makes it grow till those are basically noodles with leaves. I used to grow mung sprouts but the smell is awful no matter what I do.
@ I use the technique from 'Fine Art of Cooking" . She recommends using cloth or burlap underneath AND on top, only a single layer of beans, and a flat weight to help them thicken - you don't remove the top cloth until they're the size you want - just peak underneath. Burlap is best, and I sterilise it after every batch with boiling water and a little bleach and then I dry the cloths. I also soak my sprouts for about 30 minutes twice a day, with the weights on, remove the weights, and then just run some water through the cloth, let it drain a bit, replace the weights and cover the whole thing with a dark cloth. I've tried many many ways and that works well for me - in the warmer months. If it's too cold they don't grow, when its warm 4 days is enough. Also, green mung bens are the easiest - I tried growing soya sprouts and it got ugly. Hope these tips help - just remember, you won't need a bank loan to try and it's not a tattoo!! LOL Cheers from OZ!
Excellent tutorial. Thank you, Emmy
Just thinking out loud- I wonder if one could use herbs/spices or a broth to cook the starch in- so the noodles have some base flavor to build with- especially to contrast with a sauce. I would imagine, if so, it will need to be fat/oil free as to not disrupt the starch thickening….
Be aware that Soy Sauce contains gluten! A gluten free, similar product is Tamari.
I like coconut aminos.
The brand she is using offers gluten free options.
Yes! A lot of people don't realize that soy sauce is made with wheat by default, and that tamari is the soy sauce that's made without the wheat. If you have celiac disease or suspect you may have it, always read the labels before you purchase something.
True, but if she can eat sourdough bread, I doubt it's the gluten that is bothering her. Sourdough has just as much gluten as regular bread. So she is reacting to something other than the gluten.
So does black vinegar. This recipe was NOT gluten free.
This looks wildly entertaining!!!!
This was the first video in my subscription feed as I stumbled back to TH-cam as a tiktok refugee. That you for still being here Emmy
I stayed to the bitter end as well.
This may sound like a silly question, but if you put the noodles in heat does it become gelatinous again?
Hmm, I wonder as well
I was wondering that myself
Out of curiosity I warmed some in the microwave and it kept it's shape, but I don't know how much heat it can withstand before falling apart.
@@emmymade Good to know Emmy. Thanks for testing it out 🙂
They are generally served cold
Very interesting resipe! You can add any taste you like!!! Im so glad you can eat noodles again,dearest🥰
hi emmy! love your channel ❤ been here since 2020!!!
These look awesome! Can't wait to try!
I have celiac and i pretty much just eat rice noodles. I buy every size and use them for different dishes. Totally willing to try something new, though.
I might try these. I make my homemade pasta with soy sauce instead of water, and sauce them with hot butter, soy sauce, and pepper. This is a good cold version.
For my future reference:
cold noodle sauce
-clove(s) minced garlic
-1.5T soy sauce
-1.5T black vinegar
-1.5T-2T water
-1T toasted sesame oil
-1t oil from chili sauce
(Emmy added green onions but I can’t eat raw onions of any variety (green, chives, scallions, bulb, all not good) without digestive upset & they don’t taste like food to me. If anyone has a non-onion suggestion for a substitute, let me know!
❤❤ your shirt it's awesome. Emmy. This is very kewl never seen this before.
Could you put them in a hot stock really quick to warm them? I love the sauce, but I have not noticed black vinegar at my store, I’ll be looking for it now. I’ve been on a Ramen, Dumpling kick lately(love the Trader Joe’s Dumplings). I drive over 60 miles just to get them lol!
Blessings from TN❤
Stay warm🤗
Oh no, that squeaky crunchy starch sound feels like nails on chalkboard when I do it IRL. I agree with your child! But still I love your videos, instructions, and just general coolness!
Have you researched fresh milled flour? I’ve seen many that are gluten sensitive having success with home grain mills and using fresh milled flour which is completely different from packaged flour. Just a thought….love your videos!!
❤This looks great! I love noodles/ramen❤️
One thing to point out, and why I don’t like nutrition labels so much. In America (for example) if there is less than a gram of fat in a serving, the manufacturer can put on the label that it has no fat. But if you have more than one serving, eventually you’ll be consuming some fat. I wish that they would label food differently. Not just what’s in a few tsps or tbsps, but the nutrients maybe of what’s in a cup.
❤Keep finding us new recipes for a gluten free life. As many of us seem to be gluten sensitive or have CD❤️
These look really fun to make and eat. Wonder if it works with potato, rice, or other starches.
I've always used mung bean vermicelli in spring rolls. It has such a lovely mouthfeel.
Love those in soup. Sotanghon soup is street food in my place. Heavenly with tons of crunchy garlic and spring onions.
@@lipstickzombie4981 I just looked up a recipe for Sontanghon soup and that looks so good! I had no idea annatto provided more than just colour; the description of 'sweet and mild peppery flavour' sounds delicious.
Awesome as always thanks ❤️
You may also want to try using Einkorn flour and Einkorn pasta. Some of the newer strains of wheat have more allergens.
I love me some Lao Gan Ma!
It's always a great day to catch an Emmy video ✌🏾🤎
🧡🧡🧡
This looks lovely, Emmy! Thank you for it. Can you tell us the name of the shaver you used? I'd like to see whether I can find one.
Ms. Emmy, so "squeak, sloosh and bloops" are new technical terms in cooking!?! Love it 😂
I introduced my mom to an ancient grain wheat called Einkorn.
It is easier to digest for people with wheat issues and is very aromatic and tasty.
She has been making bread for over 64 years and she was able to convert my dad to Einkorn with ease. He loves the flavor.
All grains are ancient...? The ones we use most often were also around in the ancient times. Einkorn just wasn't used as often throughout history.
Einkorn is NOT safe for Celiac folks. Fyi
@cris_ad From Healthline's website: Ancient grains are a group of grains and pseudocereals that have remained mostly unchanged for thousands of years.
Today's wheat has been hybridized heavily and its gluten composition has changed greatly in the last several decades.
@@cris_ad When someone refers to ancient grains, they typically mean legacy grains that haven't gone through as much hybridization as wheat did. Not that it means wheat is 'artificial' per se, but wheat is more genetically complex so the wheat we consume is very different from the wheat that used to be grown.
But in the case of einkorn specifically, not only does it have simpler genetics, but as far as I know it was found in Oetzi the ice man's stomach, so I think it's fair to say it has been consumed for a longer time than modern wheat.
Einkorn is a variety of WHEAT. You are simply still eating wheat. Isn't it amazing how the mind will fool you?
They look fantastic!!
surely you don't need the specific shaver and can just use any kind of grater?
I was hoping she'd use the large holes of a box grater too. I was also wondering if a Mandoline slicer with a julienne blade fitted would work. I'm reluctant to go and buy a piece of equipment for something l may only make once.
@@nikiTricoteuse Mary's Test Kitchen made these noodles and she used an attachment from her mandolin to make them. I think a julienne peeler (the type you use for peeling vegetables/ turning vegetables into ribbons) will also work.
@@nikiTricoteuseI've seen similar recipes use a cheese grater or a long knife. Probably anything that can cut long strips of gel would work fine
Hey Emi, you might want to look into the FODMAP research of the Monash university of Australia. TLDR some foods, like wheat, have stuff thats hard for humans to digest but easy for bacteria to ferment, and it causes discomfort of varying sensitivity. I had to be on a very strict low fodmap diet where even looking at a sandwich would do me dirty but i could make my own seitan fine because the starchy part is whats fodmappy not the gluten.
(Celiac is absolutely real though yall don't give concentrated gluten to folks without making sure they know what they're eating!)
That was so cool, how it transformed in color.
@emmymade have you ever made rice noodles from scratch? Because that's another type of noodle with no gluten. That would be another fun recipe I'd love to see you make!! ❤❤❤
Watching the mung bean slurry thicken and go transparent reminds me of something similar happening when making Turkish Delight.
If you can eat sourdough fine but not other breads, it sounds like the problem isn't the wheat, but maybe they flora/fauna situation in your gut?
A highly versatile noodle kind, almost like a yōkan in noodle form. How well might the sauce go with a bit of cardamom, be it green, black or other kinds, even if combined with (especially toasted) sesame oil?
gotta put this in my pocket for summer!
Interesting. I think I should try using this shaver on block of tofu. I hv kudzu starch n lotus root starch, maybe i should try this method
Do you think you could use corn starch instead? And use a regular cheese grater to make the noodles? 😊
Didn't know this was gluten free, and so easy to make as well!
Will give this a shot queen, would you say these are the texture of vermicelli you get with all-in-one Rice paper wrap kits? Been doing a gluten free diet a few years now due to side effects, not rainbows but it’s been better for me.
my friends and i love getting the mung bean noodle appetizer at the local sichuan restaurant!
You remind me of Bob Ross in the best way... very soothing and relaxing to listen to
I wonder if you could freeze and then defrost/make more noodles from the leftover mold, or else how long you can keep it refrigerated? 🤔😍
You can buy dried mung beans noodles like you buy dried pasta
I simply use rice noodles: cheap, available, come in instant packets. What's not to love?
How dare youtube hide this vid for me for 1 minute
I wonder if these are similar to konjac noodles that are advertised to be very low calorie. And how do they behave heated up like in a stir fry or in ramen?
That shirt is so you. I love it.
Me too, I can only eat sourdough bread - didn’t know anyone else was the same! Thanks for another interesting video 🙏
The bacteria in sourdough helps break down the proteins. A little bit like yogurt does to milk.
Aldi has good gluten free pasta and it’s not stupid expensive like most other brands
Yoooo this is a great tip! I'm always looking for good gluten-free products to recommend to friends
Ive taste these and they are refreshing ! Like soba cold noodles 🍜 hehehe
I Love the MAMA brand mung bean instant noodles!
They're skins are green but you can also get them split skinless which are yellow.
hiiiiiii my name is eunseong and i became your fan today!!!! i love your channel,, before subscriving, i didn't konw your attenption. watching those videos, i was so impressed that i decided to subscribe you called emmymade. the more you upload videos, the more i love you...,,,. therefore, i'm going to watch all of your videos within today, and i publicize your channel to make many people be your fan!!
Yes Emmy the Pullman Loaf pan is for gluten free bread (I have one).
Super nice 😮😮😮😅❤
How long do you think it would last after made into the block? Thanks Emmy!
use the mung bean starch to make leum kleun (a thai dessert)
im not sure how i would feel about eating cold noodles, do they melt if you try to heat them up?
I need to know this, cold noodles are gross to me
Cold noodles are so good, and no they don't melt
I bet that dish would be really good on a hot summer day! I'm curious as to what would happen if they were heated up.
As for that sauce, it could make cardboard taste good!
This is so cool I want to make them. Where can I buy the noodle grating tool?
i wonder what everything you could flavor the gel with before chilling for some variations… lots of dessert options at least