Noodles 3 Ways - Cheap Vs Expensive
ฝัง
- เผยแพร่เมื่อ 20 พ.ค. 2024
- Thanks to Made In for sponsoring this episode! You can use my link to save 10% off on your first order over $100 - madein.cc/1223-andycooks
There are endless noodle recipes out there, so here are three to suit any budget and any level of home cooking experience. Let me know your favourites in the comments.
RECIPES
- Packet ramen chilli oil noodles: www.andy-cooks.com/blogs/reci...
- Char kway teow: www.andy-cooks.com/blogs/reci...
- Wagyu beef soup noodle: www.andy-cooks.com/blogs/reci...
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Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins
How you CUT these videos are GOLDEN. The rate of information i get per second is 🔥 Thank you for what you do and how you are sensitive to everyone's time.
Fantastic breadth of techniques in this video! Personal preference, I find a touch of toasted sesame oil to "amped" budget ramen does absolute wonders.
Thanks mate
My hack - Sui Min cup noodles curried prawn flavour with a dab of crunchy peanut butter, some spring onion whites and a drop of coconut milk - easy satay noodles (my version of basic Michele, not Mitch)
I always add some spring onion and sesame oil! So simple but adds so much!
lol 😂😂😂😂😂😂😂
im so glad you're doing consistent youtube videos, top quality content and amazing recipes
chef to chef.. love your videos! its always right on the money, i can always tell how much information you truly know about food and the culture behind cuisines!
The way you describe each ingredient and its role in the dish is so informative. You're definitely a professional chef. 👌🤗🧡
He's cooking instant noodles. its not that serious
You briefly mentioned about all the different types of soy sauce. Please do a video on that! It is a complicated subject, and while i did my own research i have just conceded to using affordable light/dark chinese soy sauce for everything as i dont know better!
I second that request!
Ethan cheblowski on YT has done that
Love a great noodle dish rich in flavour and so comforting, what’s not to love.
The Taiwanese beef noodle soup is on repeat at our place.
Great video thanks for sharing.
1. I love your recipes
2. I appreciate the little tips you include - even something small like chopping the green onions
3. Thank you for following through on shipping your cookbook to Canada! I'm throughly enjoying it!
4.My dad would take us to the hawker stalls in KL and I fell in love with Koa Teow. Never been able to find that same taste though
loved that the instant noodle you used in the first dish was Shin red Ramen, my no.1 goto for spicy instant ramen
Simply wow! I cook 'oriental style' noodles all the time with my own chili oil and this little tutorial gave me some new ideas
In that first dish, a little bit of natural peanut butter tossed in with the sauce is also delicious!
Bingo!
Andy, Chef and legend! They all looked delicious, thanks for sharing! Peace and ❤ to you and the team
Amazing Andy. Thank you for making these. Cheers mate!
It's 2.30am here in Lae, Papua New Guinea, and my wife and I just finished snacking on the first recipe. Absolutely wonderful! The fried garlic made a world of difference. Thanks Andy and your team!
Just a note: To also know when the pan is hot in those pans, splash a bit of water on the surface - if the water evaporates slowly - it's not ready; If the water looks like beads and it dances around the surface, that indicates it's hot & ready enough to pour your oil in, so your food doesn't stick. Pro tip! :)
yep! the Leidenfrost effect. it's the most reliable method for judging if stainless steel is hot enough because the Leidenfrost effect itself is what keeps food from sticking!!!
Hey Andy, I love the way you explain each ingredient and the way you encourage us to cook. You really make me confident to start cooking as well. Thank you!
Go for it!!
You are actually changing my life at 41 year old I couldn't cook for toffee...or cook toffee and I have watched many youtube videos but for some reason yours are just so simple to follow and I'm learning more about general cooking in general so I can do things that don't have a video
The third one seemed almost like a pho inspired beef noodle dish, and it looks delicious.
Agree! strong Bun Bo Hue vibes - delish!
braised beef + pho inspired.
Andy! I've recently discovered your channel, you're cooking dinner amazing looking food! Perfect style and editing as well. Thanks buddy
Just found you a couple of days ago. Love, love, love your cooking, your personality and your relaxed approach. Canada here. Wagu, omg, love it, prohibitively expensive, I think I could spring for the third amazing dish!
That 2nd ramen dish looked incredible. Easy to make and delicious
Recently, my go-to easy and fast noodle recipe is garlic-chillies noodle. Stir-fried some garlic with green chillies. Add in cooked noodles with few tablespoon of the water. Mix thoroughly. Done!
Sometimes i will mix in a swirl of olive oil in the end since i dont like sesame oil.
The Char kway teow recipe is on point. Made it last night and added a little bit of roast chicken and same chilli flakes for the best midweek meal ever.
chilies flakes?
it sounds new to me
if you can eat spicy food, try adding in some sambal instead of chili flakes
i am from the town where the char kuey tiao originated from, We always add some sambal to enrich the flavour of the dish
Love watching you cook and explain the finer points
The easy noodles looked great. But the last version of noodles looked absolutely delicious! I can't wait to try these recipes 😍🤤🤤🤤
Thank you!
I really feel confident to prepare the first two noodle dishes. The last dish with the extra expensive beef I would adapt or not attempt. However, I really love the way you clearly set up the ingredients for all dishes, and easily control the cooking time, by having the sauce pan already heated. Then adding the ingredients moment by moment precisely. So easy to follow and do when everything is prepared first. 👍🥰❤️
It will be awesome to try those as soon as possible! Thanks, Chef!
Love the video.
Garlic chives are a different herb similar in size to normal chives. What was used in the video are garlic scapes which are part of the garlic plant which shoots up with the seed head when garlic is almost ready to harvest. Normally available at good markets spring and early summer.
Char koay teow is typically made using pork lard. I sometimes use bacon or guanciale and they add a really nice smokey flavour to the dish.
only the restaurant will use lard, normal hawker stall only use the vegetable oil
@@growaplant7444 nah, those Michelin star roadside hawkers will still using lard
@2:24 I did this just now and it was amazing. I just missed the black vinegar but I will try it again with it to see the difference, it already was better than just adding the spices in the water for a soup. Thank you for this cheap and tasty solution!
so nice, love every release, andy and friends, cheers
Andy I love how respectful your re to other cultures! I am Singaporean and gotta say as an south-east asian person you've done char kway teow well!
Lov lov lov your cooking Andy can’t wait to try these recipies
Good morning! It is a beautiful morning here in Vancouver BC. I remember when i wanted to make an asian style recipe and purchased all the ingredients for it, bok choy etc. When i was done with the recipe i wondered what i was going to do with all the rest of the products i purchased. A lot of the sauces last a long time and can be used in so many things. The vegetables you used can be used in non asian dishes. I swap out the bok choy when i do not have celery in soups, salads and just for snacking with a dip. It also freezes well. I also roast it in the oven and it is delicious. I love when you can use ingredients from one culture and incorporate them into others. No waste. Beef, well what can you not do with beef. Thank you so much for so many wonderful dishes to add to my culinary bucket list and so much less than ordering out! Have a fantastic day!
Love your work, Andy!
Chinese sausage is crazy expensive in the U.K. by weight a rib eye or sirloin would be the same price (depending on the brand the prawns/seafood would be cheaper as well).
Can confirm the Garlic shoots are great, tho gotta use em fairly fast or the insides can get stringy as they dehydrate, plus they develop skin blemishes in a manner similar to a cucumber if left in the fridge too long.
I would love all 3. The last one. OMG.. Looks so good.
Andy we just missed you at Party Fowl in Nashville as we were staying two blocks away. The staff said they thought you were amazing. You seem like a great person and I love your youtube channel......I have been in Mgmt in food industry for over 20 years and I have enjoyed still learning so much from you and your recipes. Keep up the great work!!! Cheers from Montreal!!
I just finished eating the very first noodle recipe you made. If I had another packet of noodles I'd make another recipe of it it was soooooo gooooood ! Since I had no black vinegar I substituted rice vinegar with a little bit of molasses. It turned out very well. Many thanks for that Andy. By the way, I used my Made In saucepan to boil the noodles and heat the oil.
Cheers
Man I just want to say thank you for everything you do! 🙏🏻
I Love the way you Cook and explain things🎉
Very nice sir. I just recently came by your channel and I sure like it. I did your pork adobo and man was it good. Keep them coming!
You popped up after I seen your Facebook shorts. Love your edits dude!
Loved this video! I'm decibel trying the Braised Beef Noodles!
As a Singaporean fan, I was so happy to see you make Char Kway Teow!
Altho, for me, I would need to add some chilli to make it even more yummy! 😊
I saw this early this morning and have been twitchy all day...just made a quasi-cheap version with David Chang's scallion ramen noodles and Momofuku Chili Crunch, topped with a soft egg and fresh scallions. Yum.
great videos bro, easy to follow, delicious food, cheers
7:38 love your heat shock there 😀
Nice video and I going to try them all out, and first the instant noodle hack as I eat those often when I work at home 🙂
Nice vid. Earned a subcriber, definitely gonna be trying that last dish sometime soon.
My goodness gracious. That last dish looks amazing. I will definitely make that.
Just pure gold!
Andy, those look like garlic scapes to me. They are the stems that garlic throw out to the flower. When farmers/gardeners cut them off it encourages bulb growth.
Hey Andy, I absolutely love your videos! Could you maybe do a video on what knifes you use, when you choose santoku or normal chefs knife etc. :)
Greetings from Germany!
love from singapore!! we also love to add cockles into our char kway teow, but really well made even without a wok 👍👍
Bro, I'm Korean and I've been eating Shin ramen from the time I could walk and this has blown me away, I'm gonna make this for lunch immediately.
Your a great man! And a great cook Andy😃👍
I'm so hungry now!. Love noodle!!
That second one looked amazing ❤
Amazing dishes. Liking the stach
That last one looked awesome!
Could you make a video on tips and tricks for buying wagyu and other premium meats? I know a lot of people (myself definitely included), could maybe occasionally afford to splash out on some excellent beef, but don't because they don't know what to ask for, where to go, and how to ask to make sure they're getting the best deal.
Noodles is my favourite ❤️🔥
A video with just instant noodle hacks would be awesome
Loving the idea of cheap, tasty eats in this cost of living crisis. More please 🙂
Bone broth a good 1 is so good 4 the gut especially if you’re suffering from leaky gut/bloating + tastes better than stock I believe 😋
Didn’t expect you to make a twist on the Taiwanese beef noodles but love it!
Another great video Andy! Gee could you have imagined how this has taken off ova these few years! Congrats on everything 👏 good work! From travvy
The Garlic "Chives" at 5:00 are Garlic Scapes, the flower stem of hardneck garlic varieties. Makes a great pesto.
Noodles one of my most favourite go to meal 😍
6:02 BTU, British Thermal Unit. It's just a measurement that can be converted to calories. My outdoor WOK burner is 85k some are higher. Wok burners also center the heat so you have zones outside of the center that are less hot. Lastly a standard range top is much lower. I got a big burner that is 16k but standard are more like 8k-12k so outdoor is conceivably 10 times higher.
Easy and yummy ❤
Love seeing Andy reppin Malaysian dishes! Best Char Koay Teow, is in Penang Island, speaking from experience. Lets go Malaysia! Thanks Andy!
wheres all the lard at though??
@@granddolph that's fair. Andy should add that next time
ITS SINGAPOREAN! duh!
I lived in Malaysia for 15 years and I agree about the best being in Penang. I lucked out on a restaurant on the beach at Batu Feringhi was the best Char Kway Teow. I went there everyday of my vacation. 😊
I really like the board that you are using. It is absolutely beautiful. I want to have one stretched across my kitchen benchtop.
Superb video Andy! Covered all bases with the 3 options mate! Enak sekali! 😊
Noodles and rice are both goated
agree!
Thanks man!
Hi Andy, love the vids.
For the Char Kway Teow, you should be using garlic chives (flat chives) instead of the garlic scapes (shoots) that you used in this video.
Should also skip the spring onions and sub in minced garlic for aromatics instead.... And whilat you're at it, throw in some fish cakes too! *Maybe some sambal for an extra kick!*
The best ones are usually stir fried with pork lard as the base and even throw in crispy pork lardons for an extra crunchy bite! .... I guess go all the way and use a duck egg as well instead?
Love you vids anyway and hope you take this info on board! Cheerio!
Great tips mate. I love a good broth and would love to try the Waygu meat in the future in my soups. The noodles would also suit and the prawns really do just make everything better…..but they are hot 😮
Please do a video on different soy sauces and their different applications! It would be really interesting to see what type of soy sauce is better for what kind of dish and what kind of flavor profile each brand is better for.
So yummy. Send more Noods plz Lol I'm hungry imma try the ramen one
master stuff!!
Love the ‘tash Andy. But esp love the little sotto voce remarks 😊
Thanks Andy
I really enjoy your videos. You should explain how to cook prawns in this video. A quick fry but not so long that the end of the prawns curl and touch..
Andy, I find a Brisket Slicer is much better than a C Knife to cut the Beef ultra thin.
With the instant "Ramen"(we all know the brand but won't mention it), I do (in a Bowl, while the ramen & garnish packet s boiling in a Pot) 1 tbs kewpie, 1 tsp minced Garlic, crack an Egg into the bowl & add a dash of Soy & the seasoning packet, then carefully pour the "broth" into the bowl while stirring with chopsticks, & finally, carefully add the ramen, along with a drizzle of chilli oil(if desired). Yummo!👌
Love watching your cooking ! I have a question I'm in Brisbane trying to find an indoor butane wok burner. Can you recommend one? I see you use one in your vids is it an Iwatani? Read they are the hottest and best? Or ? Thanks mate Mat.
The Rate my Chives reference was great!
Japanese concentrated soup stock, tsuyu. I use the kombu one in all my ramen for the big umami hit
@Andy I chalenge you to Polish dish called 'Fasolka po bretonsku' - The story of the dish took place in a small Breton town in the Finistere region. One day, a Polish priest arrived at the local parish with a mission, and supposedly, he was the one who taught people how to prepare baked beans and distill moonshine. After two years, the priest left, but the baked beans remained...
More videos like this please
Im happyness dude very nice video dude
*TIP* fine metal polish does wonders for keeping stainless steel pans slick and nonstick. Nonstick pans are crap - they all eventually fail and then there's the health issue. I regularly polish the inside of my pans and they still work like new!
Your chopsticks skills are on point. Better than mines I must admit 😂
definitely gonna try the 2nd one. it's always interesting as a butcher to see how other parts of the world use beef, even more interesting to see the different terminology for the cuts. i still want to know what the rest of the world calls an american rump roast, the fatty part of the bottom round.
Thanks!
Those garlic shoots are usually called scapes.
There are two types of garlic:
Hardneck, in which the large cloves are clustered around a fairly hard central stem.
Softneck, which has no central stem, with the cloves packed together into almost a tight ball. Softneck garlic cloves are usually smaller than hardneck cloves.
Garlic scapes are the tender flower shoots thrown out by hardneck varieties of garlic as they grow. Gardeners remove them to encourage the garlic plant to channel its energies into the bulb.
Garlic chives are more like the green part of a spring onion: thin-walled and hollow.
I'm a trained meat cutter, and I want to ask...Could you do a video explaining the difference between silverskin, gristle & fat marbling? I often get so many people who think it's all the same and they think well marbled beef is a bad thing as a result. 😂❤
Yes!
this video makes me hungry😂
#2 is the winner in my book.
Could you make an italian wedding soup video? Id love to see your take on it