Instructions to make the potato noodles: ⅛ teaspoon salt 2 tablespoons garlic (minced) 1 stalk green onion (sliced) 3 tablespoons oil (any neutral oil such as avocado, sunflower, grapeseed, etc) ⅓ cup cilantro (roughly chopped) 1.1 pounds russet potato (peeled and cut into 1 inch pieces (gold potato is fine too)) ½ teaspoon salt 1½ cup potato starch ½ cup water (warm) 2 tablespoons regular soy sauce 2 tablespoons Chinese black vinegar 2 tablespoons gochugaru (coarse) (or fine ground (or Chinese chili powder)) 1¼ teaspoons granulated sugar 1. Boil potato. Place the potatoes into a pot of boiling water and cook until fork tender, about 15 minutes. Drain well and place the potato into a mixing bowl. 2. Make potato dough. To the potato, add salt and mash the potato as fine as possible. Then while the potato are hot, add the potato starch and mix until cohesive. If the dough is not too hot for you, try kneading the dough until it kind of comes together. Add the warm water and knead until the water is absorbed and the dough is mostly smooth. 3. Portion dough and shape noodles. Cut the dough into 14 equal pieces and keep all the dough covered with a damp towel when not using. Working with 1 pieces of dough at a time, gently roll the dough into a ½ inch thick noodle/rope. Repeat with remaining dough. Note: This process is so much easier if the potato starch is kneaded into the potato while the potato is hot. It'll also be much easier to shape and roll if the dough is still warm. As the dough cools, it tends to become more brittle and likely to crack. If your dough cooled too much and breaks easily, we recommend mashing/pinching the dough roughly into the right thickness. Then gently roll it into a rope. Also, cooking the potato noodles as you roll each piece will help prevent the noodles from cracking. 4. Cook the noodles. Into a pot of boiling water, gently add the potato noodles one at a time. Make sure the entire noodle gets submerged in the water and gently give the noodles a stir to prevent them from sticking to the bottom of the pot. Allow the noodles to cook until they float to the surface and then cook for an additional minute. Strain the potato noodles and place them into a some cool water. Make the sauce and assemble: 5. Make the chili oil sauce. Into a heatproof bowl, combine soy sauce, the black vinegar, gochugaru, sugar, salt, garlic, and green onion. Heat the oil in a small pan until it starts to smoke, and carefully pour it over all of the ingredients in the bowl. Give the sauce a stir. 6. Assemble. Drain the potato noodles well and place into a large clean bowl or plate. Pour the prepared chili oil over the noodles and add the chopped cilantro. Mix well until the noodles are evenly coated. Enjoy while warm!
Came for the potato noodles and intrigued. Stayed for "the merry go round of life" - theme song form howls moving castle. And loved watching this for the mouth water and beautiful video. Everything about this was a great video. 10/10 ❤❤
ABSOLUTELY MAKING THIS!!! Edit: i made this yesterday and when i boiled it it dissolved with the water probably bc i used cornstarch instead of potato starch. I decided to deep-fry it instead and it came out pretty good but wayy too sour for me- overall try it only if u have all ingredients and make sure to follow all the steps, have a great day
I was just surfing through the video section and found this wonderful, quick, mouth watering recipe. My little brother is a great foodie, gonna make this for him. Thanks for sharing this recipe ❤️❤️
Just made these, and they were absolutely DELICIOUS!! 😊 Some tips, for anyone wanting to try them: 1. If you have a kitchen scale, click the button to switch the recipe ingredients to metric, and measure everything in grams. The recipe was clearly written for that originally, and it makes everything easier :) Even non-water ingredients that list the measure in ml you can measure on the scale as grams - I checked while I was measuring, and everything ingredient is pretty darn close to 1g = 1ml. If you don’t have a kitchen scale - get one!! 😆 2. The noodle shaping is HARD to do. Like seriously, just go in knowing this, because if you don’t, you’ll be extremely frustrated. Read the entire recipe description really well, because it gives some really good tips on how to make this easier. You should basically expect that everything it says about them being brittle and breaking is going to happen. Unless you’re Mei and you have tons of experience working with this dough, you’re not going to be able to finish them quickly enough and the dough WILL cool down, and become harder to work with as soon as it does. Don’t let this keep you from making it, however! It was absolutely DELICIOUS when made, and 100% worth it for the time and difficulty, especially if you’re just patient and you stick it through :) The recipe gives GREAT tips on how to make the noodle shaping easier - with these (and maybe with one or two of my tips below, if they end up being helpful 😊), you’ll Absolutely be able to do it!! Here are the tips I’d personally add: - This is a recipe for babying each individual piece of dough. Think of it as a precision task, carefully executed with lots of time and care - not a mass-production assembly line where you’re popping noodles out quick and fast. Don’t worry - it will take less time than you think to make a MASSIVE meal (remember that with noodles THIS thick, just a few of them will totally fill you UP 😆), and by taking the time and care to do each one slowly and carefully, you will end up less frustrated, and with a prettier, more successful end result! 😊 - Make sure the potatoes are really well mashed, before adding the starch - any chunks you have leftover will make it much harder to shape them, and will probably lead to cracks in your noodles. - The noodles WILL expand when you put them into the boiling water, so make them a little thinner than you think you want them. - Expect that for pretty much every noodle after your first one or two, you’ll need to follow the recipe’s instruction for mashing/pinching the dough into a rope. Don’t worry! You can still get perfect, completely smooth rope-like noodles using this method. What you’ll want to do is start by squeezing/rolling your dough out between your hands, as much as you can before it breaks (it’ll be a fairly thick and short noodle still at this point). Then put it down on your counter, and start to pinch it into a narrower and longer shape, working from the middle towards each end. Pinch it so the top half is roughly smooth and round, but don’t worry about the bottom sticking to the counter and spreading out. Do this until your piece is getting close to the size you want, pinching it back together whenever it breaks/cracks, and then carefully use your fingers to shift it to the side slightly bit by bit, breaking it free from the counter. Once it’s broken free, use both hands with your fingers splayed out to carefully roll it over 180 degrees. Begin the pinching motion again, working from the middle to the ends, this time pinching it so you’re rounding off the sharp edges from where it stuck to the counter. Repeat this pinching motion from center to edges (fixing breaks as they happen again), until the noodle is roughly the diameter you want it. Break it free again, and with your fingers on both hands splayed out as before (to evenly reach and support the entire noodle), carefully roll it back and forth to smooth out the remaining unevenness and sharp edges. Work VERY slowly and carefully at this point, as it’s very easy to cause the noodle to break. Fix any breaks if/when they happen. Once the noodle is mostly smooth, switch to a closer finger spacing with both hands, rolling first on one end, then the other, then the center, to finish the process of smoothing it out into a nice rope. The initial rolling with the splayed fingers will help smooth it out enough so you can do this without worrying about supporting/touching the entire noodle anymore. Don’t worry if it’s still a little rough and uneven - once you get it into the water, it will expand and turn perfectly smooth and perfect looking!! 😊 3. NOW comes the hard part 😆. As you’ll soon realize, any attempt to get your noodle into the boiling water, while keeping it whole, will be nearly impossible. They’re simply too long, and there is NO way you can support the entire noodle with your hands (or most tools) without it breaking into smaller pieces before you get it in. This is unfortunate, as as SOON as the noodle hits the water and cooks for a second, it becomes magically flexible, stretchy, and strong - and will not break anywhere nearly as easily as before! So all you need to do is figure out how to get them into the water, and you’re good 😆. You could just let them break into smaller pieces - they’ll be perfectly edible, and you’re going to have to cut them up anyways - but the aesthetics of a plate of long, THICK noodles is what makes these so cool, and you sort of lose that if you make them short. Luckily, I figured out a trick! 😃 You’ll need something roughly 12 inches long, flat, and completely heat proof. I had a set of narrow (~4” wide) wire cooling racks that worked perfectly, but you could probably use a metal ruler, a chef’s knife, or even a wooden paint-stirrer (washed & sterilized), if you needed to! Just find something long, flat, and safe to put into boiling water :). Now, take your implement, and line it up next to your countertop/butcher block/whatever you’re working on, alongside your noodle. Carefully roll the noodle on to the implement, and slowly move it to your boiling pot. Submerge as much of one end of the noodle as you can in your boiling water. After a few seconds, the submerged portion of the noodle will become rubbery, strong, and pliable, and you can slowly slide the noodle down the implement, bit by bit into the water, allowing each section to cook for a moment and become strong, until the entire noodle is fully submerged. What this does is allow the noodle to become soft enough to bend and fit in your pot, while being fully supported on its fragile uncooked portion, so that you can slowly slide it in and eventually have the whole noodle fit safely into the pot without cracking. This is the trickiest part, but once you get it right (with a few failed noodles along the way), you’ll be popping out beautiful, full-length noodles, with no breaks!! ☺️ 4. Once I got the process down so I was ending up with actual full-length noodles staying whole and boiling in my pot, I found the next problem - it’s difficult to remove the noodles, without them sliding off your spider, or breaking. They are definitely MUCH stronger once they’re boiled, but without a wide enough spider/strainer to hold and support the whole noodle, they will eventually dangle and slide off your straining implement, or hang long enough that they stretch themselves out, and finally break. What I found ended up working in the end was using TWO smaller spiders (of the same size shown in the video), to support both ends of the noodle, and carry it carefully off to my cold water bath. You could use a larger spider if you have one, but if not, a medium sized metal strainer, or the pair of two smaller spiders like I used, should do the trick. 5. Your water in your boiling pot will inevitably go down as you’re working, which isn’t ideal as the deeper water makes adding the noodles much easier. I recommend keeping some boiling water on hand (if you have an electric kettle that works Great!), so you can add it to top off as you go. 6. I went to the trouble to go to my local Asian market to pick up the exact brand of Chinese vinegar shown in the recipe, so I’m not sure how different it will taste without it, but here’s my quick impression of the flavor profile of the Zhenjiang vinegar, and how you might make a quick at-home equivalent! It has the light mildness of a rice vinegar, but with the darkness and some of the flavor of a balsamic, and just a hint of molasses. I would guess that a 50/50 mix of white rice vinegar (unseasoned) and balsamic vinegar, with just a drop of molasses, would do a pretty decent approximation of the flavor!! 😃 If you don’t have rice vinegar, you could probably replace that with a 60/40 mix of white vinegar to water, as it has the same clean acidic flavor of white vinegar, just not as strong (rice vinegars are usually 3% acidity, while conventional white vinegar is typically 5% - so the above suggested mix actually pretty accurately dilutes the white vinegar to roughly 3% acidity instead of 5%). If you didn’t have balsamic vinegar, you could probably even just do this mix, with a splash of molasses added for color/flavor (this is just a guess, but try 100ml white vinegar, 66 ml water, and 1/2 tsp molasses). Bonus Tip! - Potato starch can be found in the packaging shown in the recipe at most Asian markets in the US, but it’s actually fairly easy to find at most health food stores, as well, and was even at my local Smith’s/Kroger! The brand to look for in any of those stores is Bob’s Red Mill, and it will be labeled as pure potato starch. Same stuff!! Good Luck!!! ☺️
@@butterberryrblx5499Oh yeah - but the thing about me is I’m probably putting off writing/doing something I _actually_ need to be doing, while I’m writing that ten page essays on potato noodles 😂
I've watched different dramas and saw these noodles and was wondering what type they were now I know😁looks delicious especially the sauce think I'll give it a try
just so you know, there's no flour added to this, it's potato starch that she adds to the mashed potatoes. that'll be what helps them retain their shape and bouncy/chewy texture. I think, as long as you make sure to stir them while they're boiling they won't stick together. Plus, the sauce helps afterwards too, but I'm sure they should be stable even without it afterwards.
I just made them, and it’s the other way around - if you can get them into the water without breaking, they’re fine (the boiling actually makes them flexible and much stronger), but they’re a pain in the ass to get to that point 😂. It is possible though, and they’re delicious as hell!! 😁
Oh sure! It's essentially a super long gnocchi and they make gnocchi out of sweet potato too! I bet they would be fabulous with something like a brown butter sage sauce!
سبحان الله و الحمدلله و الله أكبر و لا اله الا الله ❤️ اللهم صل وسلم وبارك على سيدنا ونبينا محمد وعلى اله وصحبه اجمعين ❤️ امنت بالله رباً و بالاسلام ديناً و بمحمدٍ صلى الله عليه وسلم نبياً 3 ❤️ اللهم اني أشهدك و اشهد حملة عرشك و ملائكتك و جميع خلقك انكَ انتَ الله لا اله الا انت وحدك لا شريك لك وأن محمداً عبدك ورسولك 4 ❤️ اللهم انت ربي لا اله الا انتَ خلقتني وأنا عبدك وأنا على عهدك ووعدك ما استطعت أعوذ بك من شري ما صنعت أبوء لك بنعمتك علي و أبوء بذنبي فاغفر لي فإنه لا يغفر الذنوب الا انت ❤️ اللهم اني اسالك الجنه 3 ❤️ اللهم اني استودعك نفسي من كل شيء ❤️ اللهم اغفر لي ولوالدي وللمؤمنين والمؤمنات و المسلمين و المسلمات الاحياء منهم والاموات ❤️ كلمتان خفيفتان على اللسان ثقيلتان في الميزان سبحان الله وبحمده سبحان الله العظيم ❤️ ياحي يا قيوم برحمتك أستغيث أصلح لي شاني كله ولا تكلني الى نفسي طرفه عين ولا اقل من ذلك فإني لا احسن تدوير ❤️ سورة الاخلاص 3 : قراءة سورة الاخلاص مره واحده تعادل ثلث القران الكريم و قراءه سورة الاخلاص 3 مرات تعادل القران الكريم كامل ❤️ سورة الفاتحة لجميع أرواح موتانا المسلمين ❤️ يارب العالمين ❤️ استغفر الله العظيم و اتوب اليه ❤️ الحمدلله حمداً كثيراً طيباً مباركاً فيه كما يحب ربنا ويرضى أن يحمد و ينبغي له ❤️ اجر لي ولكم أن شاء الله ❤️✨ 🙂🥙🍒
Salam olsun Hz Muhammed peyğəmbəri və onun Əhlibeytini qəbul edənlərə şükür sənə rəhman və rəhim olan Allahıma məni müsülman və şiə əqidəsində yaratdığı üçün mənə izin veridi imamları tanıyıb qəbul etdiyim üçün şükür olsun həmd olsun Allah
![[#SHORTS CLIP] ครูอึ้ง กรรมการอึ้ง ฮ่าๆ l ซานิเบาได้เบา l One Playground](http://i.ytimg.com/vi/qeBTuMJs4t0/mqdefault.jpg)
Full Recipe here! twoplaidaprons.com/spicy-potato-noodles/
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Thank you for the recipe 😊
Not working this link. Please copy link and than paste it so that it can work.
Share another link the one you mentioned doesn't open up😢
Hi
The sauce makes them look like long tteokbokki
that’s what i thought it was at first
That's what I was saying
1000th like
Same thought lol
Fr
So an uncut gnocchi? Looks delicious
Looks like something a Polish person would make.
Ikr😂
@@Appaddict01As a Polish person... yes.
It looks anything but delicious. It looks creepy af
This
The first cooking rule: Any food made from potatoes tastes delicious❤❤❤😂
The second cooking rule : You cant mess up a potato dish
I tried this recipe today and the noodles came out amazing❤
Can you drop the names of all the ingredients used?
@@manada0916I think the person already died
@@Strokrw what?
@@hanyuufurude740 oh someone commented that Lynja must remake this
It's a lieeeee
Today I've tried this to
“That are thicker then my fingers”
Same girl same…
Ayo wtf
@@minhnhatson9966wdym ayo don't u get it?
@@boneripper63 It's just the implication, thicker than their fingers.. that just doesn't sound right.
@@KalebTheDuck I think she was talking about how she Is insecure about her fingers
@@boneripper63 That is true, but it still sounds weird lol
Instructions to make the potato noodles:
⅛ teaspoon salt
2 tablespoons garlic (minced)
1 stalk green onion (sliced)
3 tablespoons oil (any neutral oil such as avocado, sunflower, grapeseed, etc)
⅓ cup cilantro (roughly chopped)
1.1 pounds russet potato (peeled and cut into 1 inch pieces (gold potato is fine too))
½ teaspoon salt
1½ cup potato starch
½ cup water (warm)
2 tablespoons regular soy sauce
2 tablespoons Chinese black vinegar
2 tablespoons gochugaru (coarse) (or fine ground (or Chinese chili powder))
1¼ teaspoons granulated sugar
1. Boil potato. Place the potatoes into a pot of boiling water and cook until fork tender, about 15 minutes. Drain well and place the potato into a mixing bowl.
2. Make potato dough. To the potato, add salt and mash the potato as fine as possible.
Then while the potato are hot, add the potato starch and mix until cohesive. If the dough is not too hot for you, try kneading the dough until it kind of comes together.
Add the warm water and knead until the water is absorbed and the dough is mostly smooth.
3. Portion dough and shape noodles. Cut the dough into 14 equal pieces and keep all the dough covered with a damp towel when not using.
Working with 1 pieces of dough at a time, gently roll the dough into a ½ inch thick noodle/rope. Repeat with remaining dough.
Note: This process is so much easier if the potato starch is kneaded into the potato while the potato is hot. It'll also be much easier to shape and roll if the dough is still warm. As the dough cools, it tends to become more brittle and likely to crack. If your dough cooled too much and breaks easily, we recommend mashing/pinching the dough roughly into the right thickness. Then gently roll it into a rope. Also, cooking the potato noodles as you roll each piece will help prevent the noodles from cracking.
4. Cook the noodles. Into a pot of boiling water, gently add the potato noodles one at a time. Make sure the entire noodle gets submerged in the water and gently give the noodles a stir to prevent them from sticking to the bottom of the pot.
Allow the noodles to cook until they float to the surface and then cook for an additional minute. Strain the potato noodles and place them into a some cool water.
Make the sauce and assemble:
5. Make the chili oil sauce. Into a heatproof bowl, combine soy sauce, the black vinegar, gochugaru, sugar, salt, garlic, and green onion.
Heat the oil in a small pan until it starts to smoke, and carefully pour it over all of the ingredients in the bowl. Give the sauce a stir.
6. Assemble. Drain the potato noodles well and place into a large clean bowl or plate. Pour the prepared chili oil over the noodles and add the chopped cilantro. Mix well until the noodles are evenly coated. Enjoy while warm!
Thank you ❤
@@_lili_blink most welcome
If I have money definitely will try ^^
ty bro.
edit: i nearly blew up my kitchen-
@@FarahYZ 😊
New recipe:🎉Patato tteobokki🎉
potato tteokbokki is gnocchi
Tteok-bokki ❌
Potato Noodles✅
those noodles are thicker than me 💀💀
😭😭
😂😂😂
Sus 😳😳
@@neerajbharti4740 he's just talking about tongue don't worry 😅💀
Prove it
Full Recipe on our Blog, Iink in the BlO
I am not able to find..can uh share the link of this recipe please..!!
Where is the recepi!!!!! Share in the comments come on lmao 🤣
@@Samipta.5There was no link.
share this recipe on here on U tube
Yooo.
this is cheating, you are not giving us the recipe.
i'LL unsubscribe
;(
Wao thank you 😮 sister yammy recepi Ka idea share kernay k liye😂❤
Whenever I’m hungry, my recommendation always gotta be giving me these videos
FULL RECIPE IS ON OUR WEBSITE WITH TIPS AND TRICKS! LINK IS IN OUR TH-cam BIO!❤
Why? Why? Why make us run around in circles??? Is it so hard to put up the ingredients?
What the H is a bio, & where exactly do I find that???
@@Xassawikr? Makes me want to just click on not interested😍
That just looks so tasty
Bio🗣️where are you😢
Repeat this video or give me the recipe 🥲
I tried but my mother said that I don't want you to eat again because if someone in the house gets sick, someone should be there to give medicine.🙂💔
The fact that my fingers are thicker than that🤣😭😭😂
I love the "Howl's Moving Castle" music.
but i realized i heard "tight, clean, fresh" 💀💀
@@FardNotMe69when-
I thought it was teto territory.
@@lyrablack8621 Never heard of it but I'll go take a listen to it.
@@FardNotMe69oh My
Hearing howl’s moving castle OST always instantly teleports me in a better world. It’s insane the power this song has on my brain💀
Yesss same!! This song is truly magical it makes me happy but sad
Same!😊❤
fr
Same. One of my favorite movies of all time and my favorite Ghibli movie
I play this song to sleep
It soothes my mind and keeps me from eating raw uranium
Your recipe is very very tasty thankyou ❤🎉😊
Oh mann this music takes me to a place which is filled with peace and fullness of soul
For those who don't know its cornflour/starch she puted on potato not just plane flour . 🔮🌨️🌁☁️🌌
Thank you❤ l was wondering😊 Still newbie in cooking😅
@Mandu_queen_Definitely potato starch.
Thank you
@Mandu_queen_it was corn flour tho but I think more colour goes as well 🌽
@@LiberPater777Definitely corn starch 🌽⚪
Howl’s Moving Castle immediately eases my anxiety and I can't explain why
💯
so real
💖😊
It's so damn true
im performing this song
Wow looks so yummy 🤤🤤🤤🤤🤤
The most beautiful recipe, I loved it, but my mother told me it was not delicious, sorry for her opinion, but I liked it
The background music.....❤
I swear its familiar eg from a KDrama or something
@@dreamsteddybearsmasterhowls moving castle
Boys over flower song
@@dreamsteddybearsmasterno it's from an anime movie
@@btsarmyforever2583it's from Howls moving castle anime movie
Came for the potato noodles and intrigued. Stayed for "the merry go round of life" - theme song form howls moving castle. And loved watching this for the mouth water and beautiful video. Everything about this was a great video. 10/10 ❤❤
Just looking like a WOW 😳😮😳😮
after doing all that are you frying them or boiling?
They look sooooo good! Imagine the chewy softness 🤤🤤🤤
do you also Like it
🙃they don't taste good at all
@@somya.d6240 yes they taste awesome
@@somya.d6240yes I made it that was horrible
@@Venacava-dt6es same here
as a potato lover I approve
😂💀
Hey does it taste good?
same
This looks so good keep it up : D
Can you fry the noodles after boiling them ? By the way amazing recipe ❤
Wow it looks tasty...I'll try it
Thank you! Hope you enjoy! ❤
Tell us about your experience?
ABSOLUTELY MAKING THIS!!!
Edit: i made this yesterday and when i boiled it it dissolved with the water probably bc i used cornstarch instead of potato starch. I decided to deep-fry it instead and it came out pretty good but wayy too sour for me- overall try it only if u have all ingredients and make sure to follow all the steps, have a great day
How do u make them so that they're not too mushy or break? I already tried like 3x and they kinda break when I boil them or come out too mushy
I made this but it melted idk what did i do wrong 😢 i really wanted to try them
Us us us
Die you User potato or corn starch?
Me too first i boil potatoes i mashed them i put corn starch and salt but i melttt😢
You need to add more corn starch and try to add some flour
You’ve summoned me with the music ❤
The howls moving castle makes this absolutely 10 times better
Shit makes me look like:🗿
@@pot_to9819you spread shit all over your face to look like a stone?
I use to make it when iam bored
But it tastes good 👍
As someone who absolutely loves potatoes I am going to make this. It looks amazing
I was just surfing through the video section and found this wonderful, quick, mouth watering recipe. My little brother is a great foodie, gonna make this for him. Thanks for sharing this recipe ❤️❤️
I didn't know there were so many ways to cook potatoes.
Hhhhh me to 😂😂
This looks sooo good I’m going to the supermarket rn!!! 😮😮
I never knew that were potatoe noodles , learn something new , definitely want to try it now and see how it turns out , thank you 👍👍👍😋
I made this with ready made japanese noodles and OMG! It’s sooo good!
Ooo I can't wait to try making these for my mom who has celiac disease!! Thank you!! 😊
Gnocchi at least are less likely to be a choking hazard, make those.
her mum has celiac disease... she doesnt have a condition that prevents her from chewing or using a knife and fork ..@@Midare13
@@Midare13 who said anything about choking on em?!
While everyone watching the video l enjoy Howl's moving castle ost😂
Didn't ask plus I make better content
@@Drake9292-v5j ok
Pile 2| I strongly and positively claim my energy❤️ Radhe Krishna💗 Har har mahadev💗
Just made these, and they were absolutely DELICIOUS!! 😊
Some tips, for anyone wanting to try them:
1. If you have a kitchen scale, click the button to switch the recipe ingredients to metric, and measure everything in grams. The recipe was clearly written for that originally, and it makes everything easier :) Even non-water ingredients that list the measure in ml you can measure on the scale as grams - I checked while I was measuring, and everything ingredient is pretty darn close to 1g = 1ml. If you don’t have a kitchen scale - get one!! 😆
2. The noodle shaping is HARD to do. Like seriously, just go in knowing this, because if you don’t, you’ll be extremely frustrated. Read the entire recipe description really well, because it gives some really good tips on how to make this easier. You should basically expect that everything it says about them being brittle and breaking is going to happen. Unless you’re Mei and you have tons of experience working with this dough, you’re not going to be able to finish them quickly enough and the dough WILL cool down, and become harder to work with as soon as it does. Don’t let this keep you from making it, however! It was absolutely DELICIOUS when made, and 100% worth it for the time and difficulty, especially if you’re just patient and you stick it through :) The recipe gives GREAT tips on how to make the noodle shaping easier - with these (and maybe with one or two of my tips below, if they end up being helpful 😊), you’ll Absolutely be able to do it!!
Here are the tips I’d personally add:
- This is a recipe for babying each individual piece of dough. Think of it as a precision task, carefully executed with lots of time and care - not a mass-production assembly line where you’re popping noodles out quick and fast. Don’t worry - it will take less time than you think to make a MASSIVE meal (remember that with noodles THIS thick, just a few of them will totally fill you UP 😆), and by taking the time and care to do each one slowly and carefully, you will end up less frustrated, and with a prettier, more successful end result! 😊
- Make sure the potatoes are really well mashed, before adding the starch - any chunks you have leftover will make it much harder to shape them, and will probably lead to cracks in your noodles.
- The noodles WILL expand when you put them into the boiling water, so make them a little thinner than you think you want them.
- Expect that for pretty much every noodle after your first one or two, you’ll need to follow the recipe’s instruction for mashing/pinching the dough into a rope. Don’t worry! You can still get perfect, completely smooth rope-like noodles using this method. What you’ll want to do is start by squeezing/rolling your dough out between your hands, as much as you can before it breaks (it’ll be a fairly thick and short noodle still at this point). Then put it down on your counter, and start to pinch it into a narrower and longer shape, working from the middle towards each end. Pinch it so the top half is roughly smooth and round, but don’t worry about the bottom sticking to the counter and spreading out. Do this until your piece is getting close to the size you want, pinching it back together whenever it breaks/cracks, and then carefully use your fingers to shift it to the side slightly bit by bit, breaking it free from the counter. Once it’s broken free, use both hands with your fingers splayed out to carefully roll it over 180 degrees. Begin the pinching motion again, working from the middle to the ends, this time pinching it so you’re rounding off the sharp edges from where it stuck to the counter. Repeat this pinching motion from center to edges (fixing breaks as they happen again), until the noodle is roughly the diameter you want it. Break it free again, and with your fingers on both hands splayed out as before (to evenly reach and support the entire noodle), carefully roll it back and forth to smooth out the remaining unevenness and sharp edges. Work VERY slowly and carefully at this point, as it’s very easy to cause the noodle to break. Fix any breaks if/when they happen. Once the noodle is mostly smooth, switch to a closer finger spacing with both hands, rolling first on one end, then the other, then the center, to finish the process of smoothing it out into a nice rope. The initial rolling with the splayed fingers will help smooth it out enough so you can do this without worrying about supporting/touching the entire noodle anymore. Don’t worry if it’s still a little rough and uneven - once you get it into the water, it will expand and turn perfectly smooth and perfect looking!! 😊
3. NOW comes the hard part 😆. As you’ll soon realize, any attempt to get your noodle into the boiling water, while keeping it whole, will be nearly impossible. They’re simply too long, and there is NO way you can support the entire noodle with your hands (or most tools) without it breaking into smaller pieces before you get it in. This is unfortunate, as as SOON as the noodle hits the water and cooks for a second, it becomes magically flexible, stretchy, and strong - and will not break anywhere nearly as easily as before! So all you need to do is figure out how to get them into the water, and you’re good 😆. You could just let them break into smaller pieces - they’ll be perfectly edible, and you’re going to have to cut them up anyways - but the aesthetics of a plate of long, THICK noodles is what makes these so cool, and you sort of lose that if you make them short. Luckily, I figured out a trick! 😃 You’ll need something roughly 12 inches long, flat, and completely heat proof. I had a set of narrow (~4” wide) wire cooling racks that worked perfectly, but you could probably use a metal ruler, a chef’s knife, or even a wooden paint-stirrer (washed & sterilized), if you needed to! Just find something long, flat, and safe to put into boiling water :). Now, take your implement, and line it up next to your countertop/butcher block/whatever you’re working on, alongside your noodle. Carefully roll the noodle on to the implement, and slowly move it to your boiling pot. Submerge as much of one end of the noodle as you can in your boiling water. After a few seconds, the submerged portion of the noodle will become rubbery, strong, and pliable, and you can slowly slide the noodle down the implement, bit by bit into the water, allowing each section to cook for a moment and become strong, until the entire noodle is fully submerged. What this does is allow the noodle to become soft enough to bend and fit in your pot, while being fully supported on its fragile uncooked portion, so that you can slowly slide it in and eventually have the whole noodle fit safely into the pot without cracking. This is the trickiest part, but once you get it right (with a few failed noodles along the way), you’ll be popping out beautiful, full-length noodles, with no breaks!! ☺️
4. Once I got the process down so I was ending up with actual full-length noodles staying whole and boiling in my pot, I found the next problem - it’s difficult to remove the noodles, without them sliding off your spider, or breaking. They are definitely MUCH stronger once they’re boiled, but without a wide enough spider/strainer to hold and support the whole noodle, they will eventually dangle and slide off your straining implement, or hang long enough that they stretch themselves out, and finally break. What I found ended up working in the end was using TWO smaller spiders (of the same size shown in the video), to support both ends of the noodle, and carry it carefully off to my cold water bath. You could use a larger spider if you have one, but if not, a medium sized metal strainer, or the pair of two smaller spiders like I used, should do the trick.
5. Your water in your boiling pot will inevitably go down as you’re working, which isn’t ideal as the deeper water makes adding the noodles much easier. I recommend keeping some boiling water on hand (if you have an electric kettle that works Great!), so you can add it to top off as you go.
6. I went to the trouble to go to my local Asian market to pick up the exact brand of Chinese vinegar shown in the recipe, so I’m not sure how different it will taste without it, but here’s my quick impression of the flavor profile of the Zhenjiang vinegar, and how you might make a quick at-home equivalent! It has the light mildness of a rice vinegar, but with the darkness and some of the flavor of a balsamic, and just a hint of molasses. I would guess that a 50/50 mix of white rice vinegar (unseasoned) and balsamic vinegar, with just a drop of molasses, would do a pretty decent approximation of the flavor!! 😃 If you don’t have rice vinegar, you could probably replace that with a 60/40 mix of white vinegar to water, as it has the same clean acidic flavor of white vinegar, just not as strong (rice vinegars are usually 3% acidity, while conventional white vinegar is typically 5% - so the above suggested mix actually pretty accurately dilutes the white vinegar to roughly 3% acidity instead of 5%). If you didn’t have balsamic vinegar, you could probably even just do this mix, with a splash of molasses added for color/flavor (this is just a guess, but try 100ml white vinegar, 66 ml water, and 1/2 tsp molasses).
Bonus Tip! - Potato starch can be found in the packaging shown in the recipe at most Asian markets in the US, but it’s actually fairly easy to find at most health food stores, as well, and was even at my local Smith’s/Kroger! The brand to look for in any of those stores is Bob’s Red Mill, and it will be labeled as pure potato starch. Same stuff!!
Good Luck!!! ☺️
Bro wrote a whole ten page essay in less than an hour and I would get 4 days to write my school essay but write it 1 hour before due.
@@butterberryrblx5499Oh yeah - but the thing about me is I’m probably putting off writing/doing something I _actually_ need to be doing, while I’m writing that ten page essays on potato noodles 😂
@@voldemortified 😂
this is so helpful tyy
oh god now i don't wanna try
Omg the 'Merry-go-Around of Life' song fits so perfectly with the video 😭
You love momoland
Hey I am watching your video from Bangladesh. Very good and easy recipe. I liked it very much.
I ❤potatoes. Looks delicious 😋.
I've watched different dramas and saw these noodles and was wondering what type they were now I know😁looks delicious especially the sauce think I'll give it a try
Wow this looks amazing!!
" thicker then my fingers "
I hate my mind 💀☠️💀
Me tooo 😭😭
People who are lazy to make
👇
How did they not stick to each other and remain dense? 😮❤
The flour
Corn flour
just so you know, there's no flour added to this, it's potato starch that she adds to the mashed potatoes. that'll be what helps them retain their shape and bouncy/chewy texture.
I think, as long as you make sure to stir them while they're boiling they won't stick together. Plus, the sauce helps afterwards too, but I'm sure they should be stable even without it afterwards.
Rose’s are red violets are blue i liked my own comment because no one wanted to😢❤
I tried it I am honestly in love I love the taste😂❤
Looks tempting 🤤🍽️✨
What makes this short even better is Merry Go Round from Howels Moving Castle playing in the background 😊
ikrrrrr
Potato:✖🤔
Pasta:✔😂😅
Hey I am watching your video from Bangladesh. Very good and easy recipe. I liked it very much.❤❤❤
Did you add corn starch or flour to the potato?
Potato starch
Perfect loop doesn't exis- 👁️👄👁️
I was searching the comments for this-
That was flipping SEAMLESS!
This one is satisfying too 🥹th-cam.com/users/shortsZPKeUPrZ8uQ?si=Ch3xx6W3IvxYPHTq👀
Looks amazing!
You got me there.. I didn't watch the title and I thought you were cooking seasoned worms for like 5 seconds.
I will not ever forget that legendary music😭🔥
Sohpie's waltz from Howl's Moving Castle!
Perfect because I can never find thick noodles at the store 😍
Potato noodles i need to tell my mom to make this i love potatos
So thick and chewy!!!
Supa thick
🤨
@@TwoPlaidApronsis it okay if i use cornflour instead of potato starch?
@@kim_tae31get out. Now. And don't you DARE ever come back.
@@joedent3323 wtf 🙄 what do u mean?
I know for a fact that if I ever try to make this it would not hold up and would start to brake into pieces once I boil it 😂💔.
Put 1 tbsp of cornstarch then
I just made them, and it’s the other way around - if you can get them into the water without breaking, they’re fine (the boiling actually makes them flexible and much stronger), but they’re a pain in the ass to get to that point 😂.
It is possible though, and they’re delicious as hell!! 😁
Ok girl the video 10/10
The song 😌 10/10
The food 😋400/10 👌💵
I made it yesterday with pre made rice cake. Omg so delicious
Hey, when i boil the noodle shaped potato dough, either it breaks or dissolves in water.. Any tips pls?
I made them today and had the same issue. Great flavor but very mushy, they all broke and some dissolved in the water
Same for me also😢
looks good good job
I am craving those but i am too lazy to cook 😂
OMG I remember when I first came up with that recipe and I even cooked it up and served it at a cafeteria 💖😜💖
Can they be made with sweet potatoes? ❤
Oh sure! It's essentially a super long gnocchi and they make gnocchi out of sweet potato too! I bet they would be fabulous with something like a brown butter sage sauce!
I recommend that y'all use corn starch instead of flour bcuz it will taste doughy(if that makes sense 😂)
That looks so good!..😋👌👍👍
The music + the potato noodles ❤❤❤
Who else at first look thought that it was earth worm
Oh my god, they look so soft ??? And tasty too ??? I'm craving
I tried this recipe.......and it's really tasty 🎀🤍
every single time i try a recipe like this, the potato / starch mix always, always falls apart in the boiling water.
its pretty discouraging.
Am I the only one thinking this when listening to the song?
"PUSAY TIGHT PUSAY CLEAN PUSAY FRESH
PUSAY PRETTY PUSAY FIGHT FULL OF FLESH-"
😭😭😭🤣🤣🤣🤣
you're mentally disturbed
@@hanayura7138it’s a tiktok sound ya fkn boomer. stop being so dramatic
Yes. Yes you are.
She had me in the first 2 sec💀
I wanna try it😢 but which floor did you add in potato ?🥔 plz tell !!!
Zabardast🎉
Thank you! The presentation is really nice😊
سبحان الله و الحمدلله و الله أكبر و لا اله الا الله ❤️ اللهم صل وسلم وبارك على سيدنا ونبينا محمد وعلى اله وصحبه اجمعين ❤️ امنت بالله رباً و بالاسلام ديناً و بمحمدٍ صلى الله عليه وسلم نبياً 3 ❤️ اللهم اني أشهدك و اشهد حملة عرشك و ملائكتك و جميع خلقك انكَ انتَ الله لا اله الا انت وحدك لا شريك لك وأن محمداً عبدك ورسولك 4 ❤️ اللهم انت ربي لا اله الا انتَ خلقتني وأنا عبدك وأنا على عهدك ووعدك ما استطعت أعوذ بك من شري ما صنعت أبوء لك بنعمتك علي و أبوء بذنبي فاغفر لي فإنه لا يغفر الذنوب الا انت ❤️ اللهم اني اسالك الجنه 3 ❤️ اللهم اني استودعك نفسي من كل شيء ❤️ اللهم اغفر لي ولوالدي وللمؤمنين والمؤمنات و المسلمين و المسلمات الاحياء منهم والاموات ❤️ كلمتان خفيفتان على اللسان ثقيلتان في الميزان سبحان الله وبحمده سبحان الله العظيم ❤️ ياحي يا قيوم برحمتك أستغيث أصلح لي شاني كله ولا تكلني الى نفسي طرفه عين ولا اقل من ذلك فإني لا احسن تدوير ❤️ سورة الاخلاص 3 : قراءة سورة الاخلاص مره واحده تعادل ثلث القران الكريم و قراءه سورة الاخلاص 3 مرات تعادل القران الكريم كامل ❤️ سورة الفاتحة لجميع أرواح موتانا المسلمين ❤️ يارب العالمين ❤️ استغفر الله العظيم و اتوب اليه ❤️ الحمدلله حمداً كثيراً طيباً مباركاً فيه كما يحب ربنا ويرضى أن يحمد و ينبغي له ❤️ اجر لي ولكم أن شاء الله ❤️✨ 🙂🥙🍒
عليه افضل الصلاه والسلام
Salam olsun Hz Muhammed peyğəmbəri və onun Əhlibeytini qəbul edənlərə şükür sənə rəhman və rəhim olan Allahıma məni müsülman və şiə əqidəsində yaratdığı üçün mənə izin veridi imamları tanıyıb qəbul etdiyim üçün şükür olsun həmd olsun Allah
very delicious
Her friend: "You got French fries?"
Her: "Nah i got Potato noodles"
영상 초반에 봤을 때 토부키인 줄 알았어요💗.
I followed the recipe, it tastes likes Starch
It is the background music which takes me back to hawls ❤
please tell me the name of bgm
❤
I told me mom to make me these thick potatoes noodles she says ok and girl it tasted like heaven
idk but this short is giving insta reels
Yessss