I learned how to make fresh noodles when i was 13yrs old watching my elder sister made fresh noodles since shr got married to a typical chinese family. Always fresh n delicious ..need flour n water.
Love it and I tried last weekend. The homemade noodle is so delicious and chewy. I have been wanting to eat for a long time. I finally know how simple the homemade noodle can make this way. I divided into 9 parts and stored in the freezer. During the weekdays when I am busy working, I can bring out and mix with cooked chicken chunks and vegetables. Simple, nutritious and healthy! Thank you!!
Judy秋芳 Hi Judy did you cook them first before putting them in the freezer. I'd like to make big batch and store.....goodbye Tesco, Sainsburys, and all the corner shops they'll never see me in there buying noodles again! 😂😂😂
Good question! Maybe you can cook before you freeze them. It depends on how you like it. Japanese Udon(noodle) did cook them before freezing and selling them in the market. For most Chinese wheat foods like dumplings, steamed buns, they don't cook before they freeze them. For me, I did not cook before I put them in the freezer ( I sprinkled some flour over the noodles to prevent them from sticking together.) When needing them, I bring them out, let it thaw for few minutes or don't even need to and throw into the boiling water. Remember to separate them while cooking. Eventually, the noodles will separate by itself. I have been eating these almost every day for over a month now. It's as fresh as it can be, chewy, yummy. No texture losing at all! Happy eating!
I believe you can eat as chow mein of course. I believe you need to cook them in the boiling water first for them to be ready to stir-fry for chow mein. There's video on youtube showing that. It looks as delicious as it can be.
The simple flat rolled style she makes (like Italian fettuccini) is indeed easy (which is how I first learned many years ago), but classic "hand-pulled" Chinese styles are notoriously harder to master (and even have a history of proprietary powders like penghui and grudgingly guarded techniques), and require considerable practice and skill for both making the dough and for pulling it into noodles. Here's a decent article on the subject {asianmarketsphilly.wordpress.com/2014/07/13/lanzhou-pulled-noodles-and-secret-ingredients/}
@sheldon pereira You're volunteering me to write a detailed article, on an unpaid basis ? You should consider a career in politics. 😉 Anyway, my level of mastery on this style of noodles is (as of this writing) not yet where it'd need to be to write a good DIY guide. ATM i know enough to spot mistakes and omissions, bur not quite enough to instruct.
Creativity all over the top, i'm puzzled between watching a noodle making recipe, a wedding montage or a corporate charity video...but the content are nice, keep it coming madam xiao :D
I like this recipe. it's very simple. I saw another version of this recipe that calls for eggs as part of the ingredients. I like eggs but I prefer this version. I thought I was watching a movie.
Can we add a little bit of oil to the boiling water like we usually do with the market chow?? Also after stirring in boiling water can we put it under running tepid water??
Hi Jana, try this noodle sauce: th-cam.com/video/73y9vphIP6I/w-d-xo.html And, we will be making more noodle sauces. Also, I should tell you that if you want to store your noodles for longer try this recipe: th-cam.com/video/D0P-lkphNc4/w-d-xo.html
Great video!👏👏👏👍🏻👍🏻 I have a question I've made this recipe twice and used the exact amounts of flour and water and my dough seems to turn out dry ☹and I can kneed it to the cows come home 😓and its still dry and doesn't look like yours? Any idea why? 🤔
They will keep refrigerated for a few days however, I may have the answer for you this coming Friday. A video on how to dry these noodles and make them into instant noodles. You then can store them somewhere dry for as long as you wish....instantly add into stir fries, sauces and soups....See you Friday 20th October.
Hi Xiao, I tried these noodles and although they were really delicious when I cut then they had a sort of 'elbow' at the points where the dough was folded. It took me ages to get the kinks out. What did I do Wrong. Yep! It's a short video but it is clear and you make it look so terribly easy I couldn't believe I could mess it up. Any pointers? Thanks Stella
Hi Stella, I don't think it matters anyway. However, try to fold the dough as small as possible from the beginning and roll to meddle, the key is to make sure it's round. Hope this helps. Dont's worry, you will find it easier after you've done it few times. I always prefer my handmade noodles to shop bought dry noodles. Xiao
Ur video is good and appropriate ur efforts too. But the background music very annoying somehow it gave me a suspense kind of headache. Loved ur video though.
yes you can store them. you can freeze the dough for up to 3 months or refrigerate up to 3 days. or you can make the noodles, cook them, rinse them with cold water, then refrigerate up to 3 days. or you can freeze the cooked noodles. by freezing, youll lose some moisture.
All our music is looped and all is royalty free, we find this is the cheapest way to buy music for youtube videos. We get our music from www.melodyloops.com/ This track is called 'Epic Motivation' by Roman Cano.
1:45 I have been told that 30 minutes is good too. I have not left it more than 2 hours. Will the taste or texture be different than 30 mintues? I am curious. Please, anyone who is experienced with chineae cuisine tell me. I would much appreciate it.
Suggestions: 1) VAGUE TITLE: "Handmade Noodles" is too vague, and invites surfers to assume applicability to virtually every style of chinese noodle, which is not the case here. If the goal is not just hits but subs and +1's, raising expectations then failing to be relevant is not the best way to do it. Example: most people clicking on this thread will (as I was) be looking for a DIY demo of either "La Mian" or "Biang Biang Mian" style handpulled noodles, neither of which is compatible with your 'flour, rollingpin and cut' technique, which is actually a beginner-level technique more common to italian homestyle flat pasta than it is to "HANDmade" Chinese style pastas (HAND does NOT equal rolling pin). A more accurate title for your vid would be some version of "Homemade Chinese Flat Noodles". 2) VAGUE DOUGH PREPARATION: Step 2's direction to "knead ... this can take some time", is too vague to be helpful in a DIY vid, and also fails to address the differing needs of different styles of doughs made from different types and strengths of flour, and whether or not they include alkalai. Your vid essentially skips all the most important and relevant details of how to make a good dough, and simply skips ahead to rolling and cutting, which is a total cop out. A good DIY video is supposed to EXPLAIN and DEMONTRATE each step, not rely on critical processes steps that happen off camera. I call for a do-over, and a title that more accurately reflects what you make.
There's no need to fling ad hominems at Ms. Xiao ... detailed and accurate constructive feedback is always preferrable to rude (and unimaginative) trolling, especially by someone with no discernible skill or contributions on the subject.
Fu*king Criticize again. I like to see a video from you correcting all the points you made. Publish and send me the link. All talk no action. Are you a chinese ? How many time did you make handmade noodles ? Xia is appreciated and you are disgraced . Now go and dip your head in a soy sauce with ice filled bowl.
Mmmmm....Maybe a little picture book might help....do you think? Talk about a breakdown critique....it's only noodles not directions on how to achieve a Zen State....or maybe it should be. 😁. All said with love...of course! Stella
can I ask a personal question.. are you ok as you look as though you have bruises on your forehead the whole time you show your cooking video. sorry just showing some concern ,????
![[UNCUT] The Loyal Pin ปิ่นภักดิ์ EP.15 (3/4)](http://i.ytimg.com/vi/IVwR87OH0_A/mqdefault.jpg)
I learned how to make fresh noodles when i was 13yrs old watching my elder sister made fresh noodles since shr got married to a typical chinese family. Always fresh n delicious ..need flour n water.
Awesome recipes and wonderful technique 👌🙏❤️🙏
Thanks you
I made them thinner and they are delicious. Thanh you very much Madame Xiao.
Xiuox you are terrific
Very professional when you cook
Thank you
Thanks for sharing this recipe really helped.
Wow, great job, very easy and simple method, thanks for sharing
I love those homemade noodles! 🍜
Love the presentation. Thanks for uploading.
Fantastic
Great recipe cant wait to try it RIGHT NOW..thank you so much...
I want to make this egg noodle recipe! Looks delicious and sounds appealing to me
nice recipe but why such heroic music :D
Ingenious way of folding and cutting. Thank you. I love it.
Thank you for your comment
Thank you
Love it and I tried last weekend. The homemade noodle is so delicious and chewy. I have been wanting to eat for a long time. I finally know how simple the homemade noodle can make this way. I divided into 9 parts and stored in the freezer. During the weekdays when I am busy working, I can bring out and mix with cooked chicken chunks and vegetables. Simple, nutritious and healthy! Thank you!!
Judy秋芳 I think I can used it for chow mein? is the texture the same as chosen noodle
Judy秋芳 Hi Judy did you cook them first before putting them in the freezer. I'd like to make big batch and store.....goodbye Tesco, Sainsburys, and all the corner shops they'll never see me in there buying noodles again! 😂😂😂
Good question! Maybe you can cook before you freeze them. It depends on how you like it. Japanese Udon(noodle) did cook them before freezing and selling them in the market. For most Chinese wheat foods like dumplings, steamed buns, they don't cook before they freeze them. For me, I did not cook before I put them in the freezer ( I sprinkled some flour over the noodles to prevent them from sticking together.) When needing them, I bring them out, let it thaw for few minutes or don't even need to and throw into the boiling water. Remember to separate them while cooking. Eventually, the noodles will separate by itself. I have been eating these almost every day for over a month now. It's as fresh as it can be, chewy, yummy. No texture losing at all! Happy eating!
I believe you can eat as chow mein of course. I believe you need to cook them in the boiling water first for them to be ready to stir-fry for chow mein. There's video on youtube showing that. It looks as delicious as it can be.
Judy秋芳 Gosh thanks Judy, you just made my day. I'd better get kneading then. Stella
What a fantastic video, Im glad to have found your site and will be trying your recipes
Nice vedio and recipe, do tell about your vedio editing software.
Waw very nice,easily made,thank u soo much for sharing the recipe,i liked it very much
Luv Food
Hi
girl you keep on cooking and I will keep on watching you are an awesome chef and very beautiful you go girl
wow;;I've never thought that noodles would be that easy to make.
Great job!!!!
The simple flat rolled style she makes (like Italian fettuccini) is indeed easy (which is how I first learned many years ago), but classic "hand-pulled" Chinese styles are notoriously harder to master (and even have a history of proprietary powders like penghui and grudgingly guarded techniques), and require considerable practice and skill for both making the dough and for pulling it into noodles. Here's a decent article on the subject {asianmarketsphilly.wordpress.com/2014/07/13/lanzhou-pulled-noodles-and-secret-ingredients/}
@@RovingPunster i wanted to look at the article you posted but its no longer there :(
@@scream4meplz1994 Confirmed ... url appears to have gone belly up. That's a shame. 😑
@sheldon pereira You're volunteering me to write a detailed article, on an unpaid basis ? You should consider a career in politics. 😉
Anyway, my level of mastery on this style of noodles is (as of this writing) not yet where it'd need to be to write a good DIY guide. ATM i know enough to spot mistakes and omissions, bur not quite enough to instruct.
The easiest. Thanks from Kenya.
Creativity all over the top, i'm puzzled between watching a noodle making recipe, a wedding montage or a corporate charity video...but the content are nice, keep it coming madam xiao :D
I am godsmacked, seriously this easy...love it.🎉🎆🍝
Awesome Recipe 👍
Thank you
@@XiaosKitchenAsianCooking My Pleasure Dear ❤️👍 😊
Fantastic. Thank you for sharing.
Your recipe is awesome, my hsband love my cooking so much now !! Thank you
Nice 🇨🇳 noodles 🍝
Amazing !!!
Thank you so much for this video......you are great.
Thnx alot
Me @ the beginning of this video: I'm just trying to make some noodles not watch a movie.
Also me: It's kind of lit tho.
wow awsome. 😃
Noce recipe. But want to knkw if I want to store it for later use how to do so. The uncooked one. Pls reply
th-cam.com/video/V-Zb_5aoXOI/w-d-xo.html
In Northeast India chinese food is everywhere BTW I love your videos
Thanks for your support
Thank you so much, I will make these !
I am from nepal
I like this recipe. it's very simple. I saw another version of this recipe that calls for eggs as part of the ingredients. I like eggs but I prefer this version. I thought I was watching a movie.
How many servings on this quantity
Can we add a little bit of oil to the boiling water like we usually do with the market chow??
Also after stirring in boiling water can we put it under running tepid water??
wow nice editing
Thank you
Xiao's Kitchen same to you ❤
You should talk more ,you sound great,loved your technic
Hiya, great video, thanks. A question please, what kind of sauce do you put in the fresh noodles that you eat?
If you don't have time to leave it for 2-3 hours can I put in the freezer for 20 minutes?
thankyou 💘
Simply superb..👄👄👅
Beautiful work, great video and exciting music to encourage us all to make these noodles! Yeah! Thank you so much!
Thank you for your comment Apple Tree
wow, I'm going to try this thankyou and thanks for the video!
Thank you for your comment.
May I know why some mix with eggs and some not. Is it just for flavour or making it elastic? Thank you in advance.
We do have a egg noodle recipe, the reason for eggs, is the texture it makes it stronger doesn't break up when using them in a stir-fry.
Good video casting
I wish you give us a way to make noodle's sauce or something like that
Hi Jana, try this noodle sauce: th-cam.com/video/73y9vphIP6I/w-d-xo.html
And, we will be making more noodle sauces. Also, I should tell you that if you want to store your noodles for longer try this recipe: th-cam.com/video/D0P-lkphNc4/w-d-xo.html
Yeah thanks but I meant a noodle's condiment
thank u!
Your very welcome :)
Do you have any recipe with no flour, because am following low carbs diet
Check this out. th-cam.com/video/c3a-Jm13gXk/w-d-xo.html
th-cam.com/video/aKqM_q0yDl0/w-d-xo.html above. You just gave an idea for my play list! Thank you Mz Mz!Xiao
Can you steer fry these noodles?
👍
Which flour is used here ? Rice or wheat ?
Plain wheat flour
Great video!👏👏👏👍🏻👍🏻 I have a question I've made this recipe twice and used the exact amounts of flour and water and my dough seems to turn out dry ☹and I can kneed it to the cows come home 😓and its still dry and doesn't look like yours? Any idea why? 🤔
Flour can differ and so does humidity. You will have to adjust the amount of water based on what you have. :)
How we can store it for longer period of time
Follow this link and you can store your noodles for as long as you like: th-cam.com/video/D0P-lkphNc4/w-d-xo.html
Thank u so much will try it for sure. One question can i use this for pad thai dish ???? Pls help 😣
Yes, no problem.
how long can I store it in refrigerator?
They will keep refrigerated for a few days however, I may have the answer for you this coming Friday. A video on how to dry these noodles and make them into instant noodles. You then can store them somewhere dry for as long as you wish....instantly add into stir fries, sauces and soups....See you Friday 20th October.
Plain flour means wheat flour?
Yes, or All-Purpose-Flour.
Thanks
The 75 sec intro is waaaaaaaaay too long. Standard intros are nearly always under 10 sec, 15 tops.
Is it wheat flour ?
Yes, plain wheat flour
can this work with gluten free flour?
I'm really not sure, I've never tried it with gluten-free flour. It may affect the texture of the noodles.
Hi Xiao, I tried these noodles and although they were really delicious when I cut then they had a sort of 'elbow' at the points where the dough was folded. It took me ages to get the kinks out. What did I do Wrong. Yep! It's a short video but it is clear and you make it look so terribly easy I couldn't believe I could mess it up. Any pointers? Thanks Stella
Hi Stella, I don't think it matters anyway. However, try to fold the dough as small as possible from the beginning and roll to meddle, the key is to make sure it's round. Hope this helps. Dont's worry, you will find it easier after you've done it few times. I always prefer my handmade noodles to shop bought dry noodles.
Xiao
It looks like a trailer of a movie.... 😂😂😂
Am I watching a movie. What an intro
can i use all purpose flour?
If you don't care about the taste 'all purpose flour' would be ok to use but, plain flour would be alot better.
Ur video is good and appropriate ur efforts too. But the background music very annoying somehow it gave me a suspense kind of headache. Loved ur video though.
How can this be stored?
You can't its best to use the noodles fresh.
Thank you for the feedback
yes you can store them. you can freeze the dough for up to 3 months or refrigerate up to 3 days. or you can make the noodles, cook them, rinse them with cold water, then refrigerate up to 3 days. or you can freeze the cooked noodles. by freezing, youll lose some moisture.
Are you using all purpose flour? Or bread flour ?
Owsam
Hahaha...well at least we know her name...and that she’s beautiful
Music name please
All our music is looped and all is royalty free, we find this is the cheapest way to buy music for youtube videos. We get our music from www.melodyloops.com/ This track is called 'Epic Motivation' by Roman Cano.
nic vedio
d you need to cook it immediately
1:45 I have been told that 30 minutes is good too. I have not left it more than 2 hours. Will the taste or texture be different than 30 mintues? I am curious. Please, anyone who is experienced with chineae cuisine tell me. I would much appreciate it.
2 seconds in im like this gon be some rpg shiet boii
💘
James Daniel
0:50 you're welcome
God every shut up about the intro. Use the damn scrub button and skip it if you don't like it. Good video very informative thank you.
I tried it and it was not nice :/
not taste good i tried it..all stick together..while boiling and too much soggy .
Your intro is too too long it takes away the interest of what you are trying to show but keep up what you love to do. Thanks
Oop
the music is too noisy
Thank you for your comment, I will keep this in mind in future.
Sorry
Suggestions:
1) VAGUE TITLE: "Handmade Noodles" is too vague, and invites surfers to assume applicability to virtually every style of chinese noodle, which is not the case here. If the goal is not just hits but subs and +1's, raising expectations then failing to be relevant is not the best way to do it. Example: most people clicking on this thread will (as I was) be looking for a DIY demo of either "La Mian" or "Biang Biang Mian" style handpulled noodles, neither of which is compatible with your 'flour, rollingpin and cut' technique, which is actually a beginner-level technique more common to italian homestyle flat pasta than it is to "HANDmade" Chinese style pastas (HAND does NOT equal rolling pin). A more accurate title for your vid would be some version of "Homemade Chinese Flat Noodles".
2) VAGUE DOUGH PREPARATION: Step 2's direction to "knead ... this can take some time", is too vague to be helpful in a DIY vid, and also fails to address the differing needs of different styles of doughs made from different types and strengths of flour, and whether or not they include alkalai. Your vid essentially skips all the most important and relevant details of how to make a good dough, and simply skips ahead to rolling and cutting, which is a total cop out. A good DIY video is supposed to EXPLAIN and DEMONTRATE each step, not rely on critical processes steps that happen off camera.
I call for a do-over, and a title that more accurately reflects what you make.
There's no need to fling ad hominems at Ms. Xiao ... detailed and accurate constructive feedback is always preferrable to rude (and unimaginative) trolling, especially by someone with no discernible skill or contributions on the subject.
Fu*king Criticize again. I like to see a video from you correcting all the points you made. Publish and send me the link. All talk no action. Are you a chinese ? How many time did you make handmade noodles ? Xia is appreciated and you are disgraced . Now go and dip your head in a soy sauce with ice filled bowl.
Mmmmm....Maybe a little picture book might help....do you think? Talk about a breakdown critique....it's only noodles not directions on how to achieve a Zen State....or maybe it should be. 😁. All said with love...of course! Stella
intro is fine........ those who do not like were probably raised on vid games and red bull and want what they want the day before they want it.
Hello, can we work together to buy your video rights?!
you lost me at long intro
intro is waaaaaay too long
A one minute and fifteen second intro? Seriously? A 1:3 ratio of intro to subject content? Please reconsider your format.
Thank you for you suggestion Adam Churvis.Xiao
Short attention span? Stop gaming bro....
WHY is the intro so long!Really annoing, make it 5 seconds...
AAAAA
this is extra as fak..D:
Did not care for the 1 minute 14 seconds intro. Who have the time?
Please reduce or I will unsubscribe.
Stop the terrific clips
Irritating music
I had to stop watching. My ears couldnt make sense of a cooking recipe mixed with the stereotypical Hollywood warrior movie music and cinema
So sorry
Tedious video, couldn't even finish it.
Too dramatic for bowl of tasteless doug. Take it down.
Please get rid of that music. We are not going into a world conflict. And please don't represent all of Asia, just your part of Asia.
She can showcase whatever part of asian cooking she chooses, dickhead. Are you too simple to work the volume?
can I ask a personal question..
are you ok as you look as though you have bruises on your forehead the whole time you show your cooking video. sorry just showing some concern ,????