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

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

hey guys my name’s Alvin and I love noodles they’re delicious the comforting that super super fun to eat really can’t go wrong with the bowl noodles no matter what time of day 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 what’s up everybody my name is Eric Z I’m the chef/owner at 8086 Tony’s 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 just yeah I run a class of 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 because it has all the basic components as sweetness is acidity from the vinegar and as savory from the soy sauce so this noodle is my go-to recipe during college so my roommate you 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 now for the noodles all you have to do is put the sauce into the noodles it’s about half a cup mix the noodles real well just so the sauce really incorporates into the noodles honestly whatever noodles you have leftover as long as it’s thin really alright 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 now gamma 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 water so to eat this bad boy all you got to do is just mix it up real well man kind of miss it remember now for the one hour noodle this noodle is called watch out Mian which literally translates to fried sauce noodles it’s super traditional I 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 you’re gonna nice thick crust it’s not found in western cooking a lot but it’s the more townies 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 egg is ready so now we’re gonna get to the fried sauce part so there’s really just two types of sauces you want to 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 about the champion jump though 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 a sweetened group so it’s nice and sugary by frying the sauce you caramelize the sugars inside and it brings an extra depth of flavor transfer the sauce into the pool well into any separate container and 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 sure lots some garlic some ginger and here you just want to kind of fry them get you know get the water out a little bit make have the natural sweetness come through want us feel like you 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 want to make sure there’s a good fat content right here we have about an 80/20 ground the goal here is to caramelize the port we get that nice meaty flavor so this dish takes a little bit more of a prep you know you have 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 smell like my mom’s kitchen I wouldn’t say mine’s better but it kind of is alright so it’s been about 10 minutes ish the pork is nice and browned you can see the dark bits all we had to do is put the caramelized sauce in add some of the soy sauce 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 part you got to be really careful you don’t want the burn right because your sauce is caramelize your pork is nice and caramelized now we just got to add the cornstarch slurry now we’re talking so I just need to add a little bit more water so now you see that the sauce is it’s not super sticky but it you can see that the cornstarch has gotten really incorporated into the sauce and it will really coat the noodles super well so the noodles I actually rock from the restaurant we buy a fresh from a purveyor here in Chinatown in New York City they make it fresh every morning but if you’re making it at home soare bought ones are fine noodles in so 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 to so when you’re cooking noodles you really want to interact with it you want to look at how it expands and it becomes slightly more translucent I’m just gonna straighten this guy out make sure you have any excess water 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 so pull it up a little and fold we have a pork sauce [Music] the cucumber’s last but not least you scrambled eggs there you have it this is our one-hour saamiya 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 pre-mixed Oh pre-mixed before mix unmixed it’s always served unmixed I’m not sure if there’s something good it tastes like my mom’s cooking I feel like I’m back home I was 15 years old just finished tennis practice you might take this alright 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 in 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 interim muscular fat so it stands up to brazing so while the bones are boiling we’re gonna toast some spices here we have coriander seeds star anis citron peppercorns we’re gonna toast the spices until they’re fragrant and aromatic is to caramelize the toban Djan so this is a fermented fava bean it’s spicy it’s from the province of Sichuan so by frying the sauce you caramelize the sugars and of course they’re caramelizing the sugar you have a greater depth of flavor you want to be careful not to burn it because this is a little bit drier 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 every single ingredient provides a certain flavor Tony’s beef noodle soup every household every restaurant has their own recipe don’t freak out if this is in your recipe or whatever you’re familiar with so this specific recipe is for our restaurant 86 we wanted it to have a slightly sweeter more subtle vegetable flavor than just straight-up beefiness or spiciness we 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 Tobin Joan we have all the toasted spices so rock sugar is basically sugar that tastes better and you get the subtle notes of cane sugar time for the same we have soy sauce so dark soy sauce offers color but it doesn’t overwhelm the taste if you wanted to do this at home you could essentially hit up one really big Asian supermarket and have everything bottle just want to 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 6 hours to braise just so all the ingredients can heal its flavors to the broth and about halfway through we’re gonna take out the meat so it doesn’t over braise then we’re gonna have to chill it overnight it is a very long time for a bowl noodles but trust me it’s gonna be worth it it is now day two and I’ve strained the broth and taking the meat out so as you can see there’s a layer of fat on top we’re just gonna take that out smells like beefy tomatoey 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 ja ja man one’s fresh chewy and springy and you’re boiling your noodles you’re almost there hard days of work it’s gonna be worth it finish line so now we’re gonna add the bok choy into the water that we’re cooking the noodles with bok choy it really just takes about 30 seconds to cook strain out any excess water so now we have the hot pen and this is the short rib I took out from the broth cut it off the bone and kind of portioned it into semi bite-sized pieces we’re just going to 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 raised 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 is 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 in the soup there you have it one day Tony’s beef noodle soup with seared short ribs and bok choy I 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 all right and there you have it that was a 1 minute one hour and one day noodle I hope you guys learned a lot chef Eric is amazing and you really want to eat the one day one and you live in New York City you should go to his restaurant eighty-six 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 today and remember there’s always time to cook so until next time [Music] [Music]

100 comments found

  1. Find there recipes here:
    1-Minute Noodles
    Servings: 4
    ½ cup Chinese black vinegar
    ¼ cup high-grade sesame oil
    ¼ cup soy sauce
    1 tablespoon sugar
    720 grams fresh noodles of choice, cooked and chilled.
    1 teaspoon minced garlic
    2 tablespoons thinly sliced scallions
    1 tablespoon chili oil
    1 tablespoon sesame seeds
    In a medium bowl, mix together the black vinegar, sesame oil, soy sauce, and sugar. Set aside.
    Cook the noodles according to the package instructions, then drain. Place the noodles in the bowl with the sauce and toss to coat.
    Garnish with the garlic, scallions, chili oil, and sesame seeds.

    1-Hour Noodles
    Servings: 2
    2 tablespoons plus 1 teaspoon vegetable oil, divided
    1 tablespoon plus 1 teaspoon minced garlic, divided
    1 tablespoon minced fresh ginger
    1 tablespoon minced shallot
    4 ounces 80/20 ground pork
    1 tablespoon fermented soy bean paste
    1 tablespoon sweet bean sauce
    1 teaspoon dark soy sauce
    ¼ cup cornstarch slurry (8 teaspoons cornstarch mixed with 4 teaspoons water)
    1 large egg, beaten
    360 grams fresh noodle of choice
    1 Persian cucumber, thinly sliced
    ½ cup fresh cilantro leaves
    In a medium pan, heat 1 tablespoon of vegetable oil over medium heat. Add 1 tablespoon of minced garlic, the ginger, and shallot and sauté until lightly aromatic, 1-2 minutes. Add the ground pork to the pan and cook, undisturbed, until golden brown, 3-5 minutes.
    Meanwhile, in a small pan, heat another tablespoon of vegetable oil over medium-low heat. Add the soy bean paste and sweet bean sauce and cook until caramelized, 1-2 minutes, being careful not to burn.
    Add the caramelized bean paste mixture to the ground pork mixture and stir to combine. Add the soy sauce and cook for another 30 seconds to incorporate. Add the cornstarch slurry, reduce the heat to low, and simmer for about 15 minutes, adding a few tablespoons of water at a time as needed to keep the mixture at a simmer.
    Meanwhile, heat a small pan over low heat. Add the remaining teaspoon of vegetable oil, then pour in the egg and tilt the pan to spread in a thin layer. Cook until the top is just set, then remove the egg crepe from the pan. Let cool, then thinly slice.
    Cook the noodles according to the package instructions, then drain.
    Place the cooked noodles in a serving bowl and top with the ground pork mixture. Garnish with the egg crepe strips, cucumber, cilantro, and remaining teaspoon of minced garlic.

    1-Day Noodles
    Servings: 8
    5 pounds bone-in chuck beef short ribs
    1 pound beef shin bones (or any knee joint)
    2 pounds oxtail
    1 large white onion, halved
    2 carrots, halved crosswise
    5 large tomatoes on the vine, halved
    1 red apple, halved
    1 stalk of celery, halved crosswise
    ½ cup garlic cloves, peeled
    1 2-inch piece of fresh ginger, sliced
    3 bunches of scallions, divided
    1 cup rice wine
    1 tablespoon star anise
    1 tablespoon Sichuan peppercorns
    1 tablespoon coriander seeds
    1 tablespoon plus 1 teaspoon vegetable oil, divided
    5 tablespoons doubanjiang (broad bean chili sauce)
    1 cup soy sauce
    ¼ cup dark soy sauce
    2 tablespoons rock sugar
    2 tablespoons kosher salt, plus more to taste
    4 tablespoons granulated sugar, plus more to taste
    1440 grams fresh noodles of choice
    1 head baby bok choy, leaves separated
    Pickled mustard greens, for serving (optional)
    Bring a large pot of water to a boil. Add the short ribs, beef shin bones, and oxtail and boil for 30 minutes to remove any impurities. Drain and rinse the meat and bones under cold running water.
    Add the meat and bones to a clean large pot with the onion, carrots, tomatoes, apple, celery, garlic, ginger, and scallions (set 2 aside for garnish). Add enough water to cover and bring to a boil. Once boiling, stir in the rice wine.
    Meanwhile, in a small, dry pan over high heat, toast the star anise, Sichuan peppercorns, and coriander until fragrant, about 2 minutes. Add the toasted spices to the boiling broth.
    In the same small pan, heat 1 tablespoon of vegetable oil over high heat. When the oil is shimmering, add the doubanjiang and cook until fragrant and caramelized, about 30 seconds.
    Add the caramelized doubanjiang to the boiling broth, along with the soy sauce, dark soy sauce, and rock sugar.
    Reduce the heat to medium-low and simmer the meat and bones for 3 hours. Remove the short ribs from the broth and let cool slightly, then wrap in foil and let rest in the refrigerator overnight.
    Cook the broth for another 3 hours, adding more water as needed to keep the solids covered. Remove the broth from the heat and stir in the salt and sugar. Adjust the seasoning to taste. Transfer the broth and solids to an airtight container and refrigerate overnight.
    When ready to assemble, skim the solidified fat from the top of the broth and reserve. Return the broth and solids to a large pot and heat over medium heat until bubbling. Strain the broth into a clean pot, discarding the solids.
    Add the bok choy to the hot broth and blanch for 30 seconds, then remove from the pot and set aside.
    Cook the noodles according to the package instructions, then drain.
    Cut the short ribs into bite-size cubes. Heat the remaining teaspoon of vegetable oil in a medium pan over high heat. Add the short ribs and sear until the outside is crispy, 2-3 minutes. Remove the pan from the heat.
    Thinly slice the remaining 2 scallions.
    To serve, add 1 tablespoon of reserved fat to a bowl. Add the noodles. Pour in the broth, then top with short rib cubes, scallions, bok choy, and cooked salted mustard.

  2. Eric is literally one of the best people who have been on this channel I can’t too relatable when he dropped the noodles I could not relate more lol

  3. what the heck s with everyone else, why does it seem like I'm the only one that thinks these noodles look BOMB???? ofc caramelization is important, that's where you get flavour, every chef says the word countless times lmao

    thanks for sharing your recipes!!

  4. Am I the only one disappointed that he didn't actually make the noodles in any of the recipes?? 🤔 Got me excited for nothing lol

  5. Notes from this video:
    • you can find it in any Asian food market
    •you need to caramelize it
    • they gotta be toasted

  6. No one probably noticed this but it looks like this guy has vitiligo! You can see patches of missing pigment on his hands. As a vitiligo person myself, I love seeing this in videos! It really helps normalize it! 🙂

  7. Am I the only food science geek that can't help but point out that the browning reaction meat goes through is not caramelization, but Maillard reaction?

    It bugged me sooooo much.

  8. What college student just randomly has Chinese Black Vinegar in their pantry? 1) I've never even heard of black vinegar before this video. 2) What makes vinegar Chinese? 3) Once again…what college student has a pantry? I'm an adult and STILL don't have a pantry! – – I am a novice when it comes to cooking. I've never heard of any of the ingredients the chef is saying. All of this sounds like special trips to a few different Asian stores. Then after cooking I am left with products I will probably never use again.

  9. NOPE! I tapped out after that complex second dish. I don't cook, but when I do watch cooking segments I like to at least pretend it's a dish I could actually see myself cooking. Everything he made was basically his mama's traditional recipes from Taiwan. Eric, just flash the address of your restaurant on the screen. Ain't nobody got time to be making 25 trips to the Asian market.

  10. and here we have our carmelized pan we're going to carmelize our sauce in so we can carmelize the carmelization carmelizing the carmel….and noodles

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