I’m looking to eat some good beef noodles from over 2 years when a Chinese restaurant closed here. Unfortunately authentic Chinese cuisine is so rare here that it’s hard to find another. This looks delish and I’m craving them again but this is tooo much work, I’ll pass 😅. How long does it take you to make them? The noodle making process is an art of itself, I doubt I can elongate the dough without breaking.
It’s so much work, and I have neither the right tools nor the right ingredients, so failure is assured 😀 But I am loving the process. I keep ending up with noodles that are more like udon, sort of?, which is totally ok with me.
Last night it took me about an hour, maybe two… But I was using leftover tortilla dough (just flour, salt, oil and water) that had rested in the refrigerator for a day, simply because I had it on hand. Resting the dough even more seems to help a lot – the second batch of the evening was much better, although I still ended up folding and cutting first, then pulling, and there was still a fair amount of tearing. They were definitely not hand-pulled, but also … not terrible? I ate them like cold soba, with a soy dressing and also toasted walnuts just because. I wish I thought to take a photo before I ate everything!
If you’ll try again, I’ll be looking forward to the picture. You love the process so you will come through eventually but from your description it seems you did great already.
The broth in this video seems to require extra time too but honestly the broth is the main thing in the beef noodles, I’m sure I might screw that because of limited spices or lack of patience 😂 your meal sounds delicious though.
I haven’t even really attempted broth! I’m vegetarian, so I use different things to get the umami flavor and protein. I usually have homemade veg broth of some kind around, but yesterday I didn’t, so simple soy it was.
Traditional Chinese handmade noodles (regardless of type or style) is definitely an art form and is also becoming more and more rare as the years go by 🥺🥺🥺 (as is with most traditional ways of making things, e.g. the traditional way of making rice cakes in South Korea)
There are so many things we will really miss if we lose the knowledge. There’s so much pressure on young people to pursue some modern definition of success, and I’m only finding out now in my life how happy I would have been as a noodle apprentice or a vegetable farmer. <3 Well, I am not dead yet! Maybe there's a way…
Guardians of the Late Night Ramyeon
October 15, 2020 at 7:58 AM
I’m all puffy this morning from eating failed home-made noodle experiments last night. I regret nothing. The quest continues!
wapz
October 15, 2020 at 8:20 AM
Comment was deleted
wapz
October 15, 2020 at 8:22 AM
I’m looking to eat some good beef noodles from over 2 years when a Chinese restaurant closed here. Unfortunately authentic Chinese cuisine is so rare here that it’s hard to find another. This looks delish and I’m craving them again but this is tooo much work, I’ll pass 😅. How long does it take you to make them? The noodle making process is an art of itself, I doubt I can elongate the dough without breaking.
Guardians of the Late Night Ramyeon
October 15, 2020 at 8:41 AM
It’s so much work, and I have neither the right tools nor the right ingredients, so failure is assured 😀 But I am loving the process. I keep ending up with noodles that are more like udon, sort of?, which is totally ok with me.
Last night it took me about an hour, maybe two… But I was using leftover tortilla dough (just flour, salt, oil and water) that had rested in the refrigerator for a day, simply because I had it on hand. Resting the dough even more seems to help a lot – the second batch of the evening was much better, although I still ended up folding and cutting first, then pulling, and there was still a fair amount of tearing. They were definitely not hand-pulled, but also … not terrible? I ate them like cold soba, with a soy dressing and also toasted walnuts just because. I wish I thought to take a photo before I ate everything!
wapz
October 15, 2020 at 9:11 AM
If you’ll try again, I’ll be looking forward to the picture. You love the process so you will come through eventually but from your description it seems you did great already.
The broth in this video seems to require extra time too but honestly the broth is the main thing in the beef noodles, I’m sure I might screw that because of limited spices or lack of patience 😂 your meal sounds delicious though.
Guardians of the Late Night Ramyeon
October 15, 2020 at 9:43 AM
I haven’t even really attempted broth! I’m vegetarian, so I use different things to get the umami flavor and protein. I usually have homemade veg broth of some kind around, but yesterday I didn’t, so simple soy it was.
FlyingTool
October 15, 2020 at 9:15 AM
Ah, the life long quest for delicious noodles of every kind. You’re absolutely right; regret nothing and move on!
Nessa (Bebe) 🌹
October 15, 2020 at 1:04 PM
Traditional Chinese handmade noodles (regardless of type or style) is definitely an art form and is also becoming more and more rare as the years go by 🥺🥺🥺 (as is with most traditional ways of making things, e.g. the traditional way of making rice cakes in South Korea)
Guardians of the Late Night Ramyeon
October 15, 2020 at 2:17 PM
There are so many things we will really miss if we lose the knowledge. There’s so much pressure on young people to pursue some modern definition of success, and I’m only finding out now in my life how happy I would have been as a noodle apprentice or a vegetable farmer. <3 Well, I am not dead yet! Maybe there's a way…
Nessa (Bebe) 🌹
October 15, 2020 at 3:08 PM
It’s never too late to learn something new/learn a new skill 😁😁😁