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

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  • 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

Comments

  • Tasty

    Tasty

     3 months ago +8110

    Find there recipes here:
    1-Minute Noodles
    Servings: 4
    INGREDIENTS
    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
    PREPARATION
    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.
    Enjoy!

    1-Hour Noodles
    Servings: 2
    Ingredients
    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
    Preparation
    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.
    Enjoy!

    1-Day Noodles
    Servings: 8
    Ingredients
    Broth
    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)
    Preparation
    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.
    Enjoy!

  • Jessica Raine

    Jessica Raine

     17 hours ago

    ive heard the word "caramelize" more times in this video than ive said this year

  • Amnas Empire

    Amnas Empire

     18 hours ago

    Eric can I have some?? 😂😂😂

  • azkeeh

    azkeeh

     1 days ago

    More of Eric please!

  • Fun Art Tutorials

    Fun Art Tutorials

     1 days ago

    If course u like noodles u r asian

  • Slimeyguy 1M

    Slimeyguy 1M

     1 days ago

    Me: i need dead bodies
    Eric: You can find it in any supermarket

  • Divya Minocha

    Divya Minocha

     1 days ago

    Hi

  • Maciej Lubicz

    Maciej Lubicz

     1 days ago

    Damn boys, you are awesome. I'm after lunch and already hungry >.<

  • Josh Prowse

    Josh Prowse

     1 days ago +1

    Me: Hey YouTube, do you have an anime character who can show me how to cook noodles?
    YouTube: Yes.

  • cheyenne spidle

    cheyenne spidle

     1 days ago

    can't have kids?: any Asian supermarket
    want basic ingredients: Asian supermarket
    dad left for milk 12 years ago?: Asian supermarket
    grandma dead?: Asian supermarket
    world War III: find it at an Asian supermarket

  • MG. Mura

    MG. Mura

     2 days ago

    What plugin countertop burner is he using?

  • Miodragy

    Miodragy

     2 days ago

    this is fake. how do you get from 5:18 to 5:29?

  • greenwaffe3332

    greenwaffe3332

     2 days ago +1

    I love how when he was on the 1 minute noodles, he sounded offended when he mentioned the sesame seeds

  • Laura

    Laura

     2 days ago

    So good dude

  • rohan allaka

    rohan allaka

     3 days ago

    Tasty how to make noodle in one minute
    Instant ramen:am I a joke to you

  • Vilmos Palik

    Vilmos Palik

     3 days ago

    Where my 1 year noodle soup at

  • Swastik Swarup Das

    Swastik Swarup Das

     4 days ago

    1000000 year noodle : assimilating different unicellular organisms to evolve into wheat, cow and onion, and asian supermarket

  • Swastik Swarup Das

    Swastik Swarup Das

     4 days ago

    meh, we dont get those chinese ingredients in india

  • TINU NINJA

    TINU NINJA

     4 days ago

    Make dounut

  • kuro

    kuro

     4 days ago +1

    I love how Alvin just comes in and eat all the noodles at the end of each recipes