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

  • Published on: Friday, August 9, 2019
  • "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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    Credits: https://www.buzzfeed.com/bfmp/videos/86890
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    Source: https://youtu.be/NM4ArR-qbHQ


  • Tasty


     5 months ago +8950

    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.

  • SpellingFale


     4 hours ago

    Me watching this video while eating my instant Ramen-

  • Kevin Yuan

    Kevin Yuan

     10 hours ago

    You can tell Eric is Taiwanese because of his accent when he speaks Chinese

  • crispy tissue

    crispy tissue

     13 hours ago

    what if he sells 1 day noodle at his restaurant and someone ordered it

  • Finmacle Fresh

    Finmacle Fresh

     1 days ago

    I didn't really understand the making of the broth. What did he do with the meat???

  • Fauzi Ikbal

    Fauzi Ikbal

     1 days ago

    Anti noodle noodle club, mustahil ler ler

  • aki terada

    aki terada

     1 days ago

    That was a looootttt of corn starch

  • Stripetail4EV


     1 days ago

    I showed my dad this video and he immediately wanted to try out the 1-hour 炸酱面. We cooked it together and it was really good

  • Someone Someone

    Someone Someone

     1 days ago

    You're cheating on steak

  • D Wito

    D Wito

     2 days ago

    3rd noodles were done... anticipating "ANTI NOODLE NOODLE CLUB" to come for requisition to disintegrate it

  • MkandJC Studios

    MkandJC Studios

     3 days ago

    He didn’t switch day lol

  • Michael Lee

    Michael Lee

     3 days ago

    Double ads anyone?

  • Nicholas Yang

    Nicholas Yang

     3 days ago

    What kind of pan you using

  • Ice Cream

    Ice Cream

     3 days ago

    Alvin: Steak are me favorite

    Also him: I loveeeeee noodles

    Me: So the next thing he’s gonna say is I love every food.

  • James Vu

    James Vu

     3 days ago

    Cup noodles be looking good now dont it.

  • 小索 xiao_suo

    小索 xiao_suo

     4 days ago

    This is why Taiwanese food is the best

  • Louis


     4 days ago

    that beef noodle soup might be the most beautiful thing i have ever seen

  • Eve Poliskey

    Eve Poliskey

     4 days ago

    me after watching: Siri, search closest Asian supermarket..
    siri: this is what I found on the web: "asain food store 40 MILES AWAY"

    no noodles for me

  • OS - 08RM - Ingleborough PS (1491)

    OS - 08RM - Ingleborough PS (1491)

     4 days ago

    Tasty: Heres a one minute noodle recipe!

    me: yeah i'm pretty sure that'll take a good 5 minutes

    Tasty: DID I STUTTER?

    it looks so good i can't argue <3

  • MagicDuck


     5 days ago

    I thought there will be lots of Taiwanese saying Taiwan no.1 after the cook in the vid said he is a Taiwanese