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Video 1 Minute Vs. 1 Hour Vs. 1 Day Noodles • Tasty

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Aug 09, 2019

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1 Minute Vs. 1 Hour Vs. 1 Day Noodles • Tasty
1 Minute Vs. 1 Hour Vs. 1 Day Noodles • Tasty thumb 1 Minute Vs. 1 Hour Vs. 1 Day Noodles • Tasty thumb 1 Minute Vs. 1 Hour Vs. 1 Day Noodles • Tasty thumb

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  • - Hey guys, my name's Alvin and I love noodles.
  • They're delicious, they're comforting,
  • they're super, super fun to eat.
  • You really can't go wrong with a bowl of noodles
  • no matter what time of day it is.
  • I think it's a great thing to be able to cook
  • no matter how much time you have on your hands.
  • So, I brought in my friend Chef Eric
  • who's gonna show you guys how
  • to make a one-minute, one-hour, and one-day noodle.
  • Take it away, Eric.
  • - What's up, everybody?
  • My name is Eric Sze, I'm the chef owner
  • at 886 Taiwanese Restaurant,
  • and today I'm gonna show you guys
  • how to make a one-minute, one-hour, and one-day noodle.
  • You know those days when you just don't feel like cooking
  • at all or you're super hungover
  • or you gotta run to class or something?
  • So the one-minute noodle is super simple.
  • It's just a noodle and a sauce.
  • The reason why the sauce is so good
  • is 'cause it has all the basic components.
  • It has sweetness, it has acidity from the vinegar,
  • and it has savory from the soy sauce.
  • So this noodle was my go-to recipe during college.
  • So my roommate, he would always be hungry
  • and be like, "Yo Eric, can you cook me something up?"
  • And one night I just took whatever we had
  • in the pantry and I threw it all together and bam.
  • And now for the noodles.
  • All you have to do is put the sauce into the noodles.
  • It's about half a cup.
  • You mix the noodles real well
  • just so the sauce really incorporates into the noodles.
  • Honestly, whatever noodles you have left over,
  • as long as it's thin, really.
  • All right, so this is ready to plate.
  • Pretty up these noodles a little bit.
  • Now we sprinkle on a little bit of sesame seeds.
  • Make sure they're toasted.
  • It provides a nice little crunch.
  • The scallion.
  • Here we have some minced garlic
  • and last but not least we're gonna use some chili oil.
  • Any Asian supermarket you can find chili oil.
  • Lao Gan Man is everybody's favorite.
  • I prefer our own chili oil that we use at the restaurant.
  • So here it is, the one-minute cold noodle
  • with Chinese black vinegar, soy sauce, and sesame oil.
  • So to eat this bad boy all you gotta do
  • is just mix it up real well.
  • (slurping)
  • Man, kind of miss it.
  • Get over here.
  • Now for the one-hour noodle.
  • This noodle is called zha jiang mian
  • which literally translates to fried sauce noodle.
  • It's super traditional, it's found in China, Taiwan, Korea.
  • First thing we're gonna start off with, scrambled eggs.
  • For me, I like the eggs kind of charred on the outside.
  • Like a nice, thick crust.
  • It's not found in western cooking a lot,
  • but it's the more Taiwanese way of doing things.
  • For this recipe I feel like it works better
  • because it provides the caramelized flavor of the egg.
  • And my mom used to always make this for me,
  • and the egg is ready.
  • So now we're gonna get to the fried sauce part.
  • So there's really just two types of sauces.
  • You wanna caramelize them both.
  • So the first one we're gonna use
  • is a fermented yellow bean paste.
  • Make sure you hear that slight sizzle.
  • The second one, it's called the tian mian jiang.
  • So these sauces you can really find
  • in any Asian grocery store.
  • The yellow bean paste, it's kind of like a miso
  • but a little bit funkier
  • and the sweet sauce is, essentially, sweet and blue.
  • So it's nice and, well, sugary.
  • By frying the sauce you caramelize the sugars inside
  • and brings an extra depth of flavor.
  • Transfer the sauce into the bowl.
  • Well into any separate corner.
  • I'm gonna add this to the pork a little bit later.
  • So now we're gonna turn the heat up real high.
  • Shallots, or as Gordon Ramsay says, shallots.
  • Some garlic, some ginger.
  • And here you just wanna kind of fry them,
  • get the water out a little bit,
  • have the natural sweetness come through.
  • I want to feel like we can see it becoming more translucent
  • and also you can smell that the flavor,
  • the aromas are coming through.
  • Chinese food is the trinity.
  • Ginger, garlic, and scallion.
  • We don't have scallion here, we have shallots.
  • Kind of the same thing but not really.
  • Put in the pork.
  • You can use any protein,
  • you just wanna make sure there's a good fat content.
  • Right here we have about 80, 20 ground pork.
  • The goal here is to caramelize the pork
  • So we get that nice, meaty flavor.
  • So this dish takes a little bit more of a prep.
  • You have to cut your garlic, shallots, your ginger.
  • Make sure they're nice
  • and fine so then they can cook evenly within the sauce.
  • It's about these extra, small steps
  • and the details of these small steps
  • that really makes the dish that much better.
  • It smells like my mom's kitchen.
  • I wouldn't say mine's better, but it kinda is.
  • Yeah.
  • All right, so it's been about 10 minutes-ish.
  • The pork is nice and brown, you can see the dark bits.
  • All we have to do is put the caramelized sauce in.
  • Add some of the soy sauce just
  • so it gets a little bit more color and now we stir.
  • Make sure the sauce is very evenly incorporated.
  • Give it a little bit of time to marry with the pork.
  • This part you have to be really careful.
  • You don't want it to burn.
  • Right, 'cause your sauce is caramelized,
  • your pork is nice and caramelized.
  • Now we just gotta add the cornstarch slurry.
  • Oh!
  • Now we're talking.
  • So we just need to add a little bit more water.
  • So now you see that the sauce.
  • It's not super sticky,
  • but you can see that the cornstarch
  • has gotten really incorporated into this sauce
  • and it will really coat the noodles super well.
  • So the noodles I actually brought from the restaurant.
  • You buy it from a purveyor here in Chinatown, New York City.
  • They make it fresh every morning,
  • but if you're making it at home, store bought ones are fine.
  • Noodles in.
  • For these noodles I cooked them for two minutes,
  • and this recipe is obviously my mom's
  • so every time I cook it I taste her cooking and it's always
  • that sense of nostalgia that always brings me back.
  • So when you're cooking noodles,
  • you really wanna interact with it.
  • You wanna look at how it expands
  • and becomes slightly more translucent.
  • We're just gonna straighten this guy out.
  • You wanna make sure you get rid of any excess water.
  • Flip of the wrist.
  • Oh shoot!
  • (laughing)
  • That was not pretty.
  • Let's plate it.
  • Just kind of pour it into the bowl.
  • For me, I like to make it nice and pretty.
  • Pull it up a little and fold.
  • We have our pork sauce.
  • We have the cucumbers.
  • Last but not least, scrambled eggs.
  • There you have it, this is our one-hour zha jiang mian
  • with caramelized pork sauce, cucumbers, and scrambled egg.
  • So, we finished our noodles and it's time to eat.
  • So yeah, mixing it,
  • it's gonna be a little bit messy but that's what you want.
  • It's always served premixed.
  • Oh, premixed, before mixed, unmixed.
  • It's always served unmixed.
  • I know I should be saying something, but it's so good.
  • It tastes like my mom's cooking.
  • I feel like I'm back home and I was 15 years old,
  • just finished tennis practice.
  • Alvin, you wanna try some?
  • - Hell yeah.
  • I'm gonna take this.
  • - Take it home with you. - All right.
  • - All right, we're here.
  • This is the one-day noodle.
  • So we're making the Taiwanese beef noodle soup.
  • You start with oxtail and shin bones.
  • These you can get at any butcher shop
  • or any Asian supermarket.
  • So a short rib has a lot of collagen
  • that's gonna break down into gelatin
  • and it has a lot of intermuscular fat,
  • so it stands up to braising.
  • So while the bones are boiling,
  • we're gonna toast some spices.
  • Here we have coriander seeds, star anise,
  • Szechuan peppercorns.
  • We're gonna toast the spices
  • until they're fragrant and aromatic.
  • I'll just take these guys out, yeah.
  • Now the next step is to caramelize the doubanjiang.
  • So this is a fermented fava bean.
  • It's spicy and it's from the province of Szechuan.
  • So by frying the sauce you caramelize the sugars
  • and, of course, when caramelizing sugar
  • you have a greater depth of flavor.
  • You wanna be careful not to burn it
  • because this is a little bit dryer.
  • So it's been 30 minutes.
  • The bones have been blanched.
  • So this step is to get rid
  • of the metallic flavor in the beef.
  • So if you skip it, you'll have
  • that weird penny-tasting broth, nobody wants that.
  • So as you can see, there's quite a bit
  • of stuff on the table,
  • but since it is a one-day recipe you might
  • as well go all in and every single ingredient provides
  • a certain flavor.
  • Taiwanese beef noodle soup, every household,
  • every restaurant has their own recipe.
  • Don't freak out if this isn't your recipe
  • or whatever you're familiar with.
  • So this specific recipe is for our restaurant, 886.
  • We wanted it to have a slightly sweeter,
  • more subtle vegetable flavor
  • than just straight-up beefiness or spiciness.
  • You have the apple and the celery.
  • So these fruits and vegetables all contribute
  • to the sweetness and different levels of freshness
  • that you'll eventually get from the soup.
  • Now we're gonna add in the tomatoes.
  • In Taiwan you would get literally stalls
  • that focus on tomato-flavored beef noodle soup.
  • That's what I like to recreate.
  • Now we're gonna add the garlic.
  • We have the doubanjiang.
  • We have all the toasted spices.
  • So rock sugar is basically sugar that tastes better.
  • You get the subtle notes of cane sugar.
  • Time for the savory.
  • We have soy sauce.
  • So dark soy sauce offers color,
  • but it doesn't overwhelm the taste.
  • If you wanna do this at home,
  • you could essentially hit up one really
  • big Asian supermarket and have everything bought.
  • You just wanna fill it to the brim
  • so all the ingredients are covered in water.
  • So now that everything's in here,
  • we're gonna give it about six hours to braise
  • just so all the ingredients can yield it's flavors
  • to the broth and about halfway through we're gonna take out
  • the meat so it doesn't overbraise.
  • Then we're gonna have to chill it overnight.
  • It is a very long time for a bowl of noodles,
  • but trust me it's gonna be worth it.
  • It is now day two and I've strained the broth
  • and taken the meat out.
  • So as you can see, there's a layer of fat on top.
  • We're just gonna take that out.
  • It smells like beefy, tomato-y goodness.
  • So I'm taking the fat out so later on
  • when we're making the noodles, actually,
  • we're gonna portion the fat to each bowl.
  • All right so we're gonna portion out one bowl of soup.
  • All right, so the broth is portioned.
  • Now we're gonna cook the noodles.
  • So these are the same noodles as the zha jiang mian ones.
  • Fresh, chewy, and springy.
  • You're boiling your noodles, you're almost there.
  • Hard days of work, it's gonna be worth it.
  • Finish line.
  • Noodles in here.
  • So now we're gonna add the bok choy
  • into the water that we're cooking the noodles with,
  • and bok choy really just takes about 30 seconds to cook.
  • We'll strain out any excess water.
  • Gently place them.
  • So now we have the hot pan
  • and this is the short rib I took out from the broth.
  • Cut it off the bone and portioned it
  • into semi-bite sized pieces.
  • So we're just gonna start by caramelizing them.
  • It's really like finishing a steak,
  • so you get the best of both worlds.
  • Since the short rib has been braised,
  • it's really nice and soft on the inside
  • and by searing the outside
  • you have a nice, caramelized crust.
  • So now we're reheating the broth.
  • We're gonna add a little tiny pinch of salt.
  • This is where it all comes together.
  • One day of work for this one bowl of beef noodle soup.
  • I promise it's worth it,
  • and to finish, a little bit of sliced scallions.
  • And so putting in all this time and effort
  • you'll really understand why people go out of their way
  • for a good bowl of beef noodle soup.
  • There you have it, one-day Taiwanese beef noodle soup
  • with seared short ribs and bok choy.
  • (upbeat music)
  • (slurping)
  • I've probably had about 10,000 bowls
  • of beef noodle soup in my lifetime, but it never gets old.
  • I'm gonna go home, you enjoy.
  • - All right, bye Eric, thanks.
  • All right, and there you have it.
  • That was a one-minute, one-hour, and one-day noodle.
  • I hope you guys learned a lot.
  • Chef Eric is amazing and if you really wanna eat
  • the one day one and you live in New York City,
  • you should go to his restaurant, 886.
  • There's amazing Taiwanese food there.
  • I hope that inspires you guys
  • to go try some noodles.
  • They're really fun, they're really delicious,
  • and you can really have them any time of the day.
  • And remember, there's always time to cook.
  • So until next time, peace.
  • (upbeat music)

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Description

"Noodles are great no matter what time it is."

Special thanks to:
Eric Sze: http://www.instagram.com/esze.e
886 Restaurant: http://www.instagram.com/eighteightsix

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