How to Eat Noodles Every Day for the Rest of Your Life

Today we are going to cover the Basic Noodle Blueprint that I created which will help you whip up great tasting noodle dishes in about 15 minutes with whatever you have on hand.
📃 Noodle Blueprint Recipe Link: www.ethanchlebowski.com/cooki...
🌳 Join our Cooking Community: community.ethanchlebowski.com/
📚 Videos & Sources mentioned:
▪ Mastering the Art of Japanese Home Cooking: amzn.to/3eIOvL3
▪ Asian Noodle Shopping Guide: www.seriouseats.com/asian-noo...
▪ Pad See Ew: thewoksoflife.com/pad-see-ew/
▪ Dan Dan Noodles: www.seriouseats.com/dan-dan-n...
🎵 Music by Epidemic Sound (free 30-day trial - Affiliate): share.epidemicsound.com/33cnNZ
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0:00 The Noodle Blueprint
0:58 1 - Choosing Noodles
2:08 2 - Prep Proteins + Veg
2:32 3 - The Noodle Sauce
4:02 4 - Cooking Process (Hot or Cold)
6:27 5 - Garnish
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](amazon.com/) and affiliated sites.

[@mynameisandong]

You get my vote for video title of the year, Sir

[@jasonlieberman4606]

If anyone could do a great colab with Ethan, it's you... Not saying you should, but I am saying you could 😉😎

[@notmything6629]

grüße nach Berlin

[@TheSlavChef]

Oh Andong joined the party, NICE!

[@wijayaj001]

The analytical chef is here xD

[@Emperorerror]

Convergence of legends!

[@kevinsmithjoseph]

Learning technique is something that doesn’t usually happen till you’ve made a certain type of dish many times. I love this format Ethan utilizes where instead of teaching recipes from which we learn technique, we learn a technique and utilize them to make recipes.

[@tpammt8276]

teach a man to fish, as they say!

[@henna.n]

That's exactly the reason why I love his channel!

[@nikovbn839]

Exactly.

[@kennypowers2341]

You’d like I Internet Shaquille too

[@CYI3ERPUNK]

thank you ethan for saying this ; recipe 'blueprints' are so much more valuable than just a specific recipe ; understanding the core structure/framework/pillars of things gives you so much more insight into being able to cook more effectively for yourself with whatever you have on hand =] ; great vid dude

[@aknee3042]

If you like this format you should try Sortedfood’s ‘like a chef’ series where they get staple dishes and instead of giving you a recipe, teach the ratios and techniques so you can adapt them.

[@FredericaFazbear]

Okay but Ethan is so talented in everything - camera work, editing, info graphics, moustache trimming… a legend!

[@EthanChlebowski]

Thank you for the kind words 🙏

[@ananonymousoyster365]

Iron front? Semi based.

[@FredericaFazbear]

@@ananonymousoyster365 why only semi based?

[@Drefar]

@@EthanChlebowski You forgot to say that you also could use dijon Sennep with a splash of milk (mostly Milk) and a squint of Soya sauce It's a Nice Coating for the Noodles to get it right every time use an Eating spoon full Dijon with no top and a small bowl of milk kinda 1/4 of your container with sauce and then A squint of Soya just to living it up, after that cook the milk off with the noodles in it, it's a foreign Taste but try it It's awesome. :) Hope you try it I would love to see you make some dishes with that sauce I use all the time ;)

[@lv3234]

hes even part of the sidemen thats crazy

[@OlivierBL]

You might not see "Black vinegar" at the store. The official name is Chinkiang Vinegar. Even if its comonly known as "Black vinegar" its rarely written on the label.

[@grandmundi7107]

Another tip: red wine vinegar is a very good substitute for Chinkiang vineger.

[@CHEFPKR]

*Looks at my fitness pal* Today's the day.

[@Cringemoment4045]

Hi

[@wijayaj001]

Yaaay, my favorite utube anime cheff.

[@felixxxe]

too accurate hahaha

[@juliusgreshake8471]

Suggestion: save some of the (Miso-flavored!) cooking water of the noodles and use that instead / alongside of the cornstarch slurry.

[@dask7428]

True, that slurry seems unnecessary

[@ashlesh666]

Happy to not have scrolled too long down to see this suggestion!

[@ragnkja]

Makes sense. Italians always insist on using pasta water instead of cold water in the sauce.

[@vinayak1487]

Ooooh yeah cuz it already has starch

[@kevinalexander7514]

I love how you teach me how to be able to make my own dishes instead of just giving me a recipe to follow, it makes cooking that much more exciting when there is a lot of room for flexibility and creativity

[@kirstengolnaz7327]

Here's a tip for dissolving miso: put the miso on a strainer, submerge it into the water, then mesh it through the strainer. This way, you won't get any miso lumps!

[@hugitkissitloveit8640]

Your infographs are always 100% appreciated 👌🏼

[@zachheld4772]

You can really tell he was a consultant in his prior life

[@ritwikreddy5670]

@@zachheld4772 or his previous job

[@woltews]

Now we need "How to Eat Rice Every Day for the Rest of Your Life " ! Also you might want to have something like shells or hollow noodles in your pantry for non Asian dishes

[@mystichavin5330]

step 1: be asian

[@mhelsen6764]

i'm over here crying next to my potatoes and bread

[@ethanspantryreport948]

Ingredient report: Mayo and pickled onions were not seen in this video. This has been your ingredient report. I am back now!

[@majoroldladyakamom6948]

No mayo or pickles were harmed in the making of this video... 🤣 👍

[@AlexE5250]

The legend returns!

[@dorothyyoung8231]

A lookalike ginger hijacked the channel; without pickled onions this is obviously a forged video …

[@zephyr489]

Better not disappear again

[@muraddiab6393]

Pickled onions were listed on the last part of the list

[@madrinamakes8863]

Ethan, I really appreciate how you break dishes down into their components, effectively creating a formula for culinary success. Can't wait to give this a try. You da best!

[@JohnLaudun]

This is genius, and perfectly timed. I was going to spend a weekend with my daughter prepping noodle dishes for her and you just did all the work for me. Thank you!

[@wuzhannenin42]

Miso paste is best when mixed in last after taking pot off the burner

[@keenansavaiano6572]

Ethan, you are one of my favorite cooks because you teach techniques over recipes! The techniques in this video can be used SO many ways and I'm so inspired and ready to cook!

[@CamayCannon]

Ethan, your channel is amazing! I mean I've watched TONS of cooking videos but most just teach the recipe and NOT the technique. You teach in a way that's relatable!

[@DGDfan13]

I really appreciate all the charts/visuals/tips in this video Great job as always Ethan!

[@UsernameFTW1k]

Big fan of these blueprint type vids! It's far more educational than a straight up recipe. Thanks!

[@nonamemage6599]

As a visual learner, the blueprint was really nice to see in the presentation to help understand the key components and customizable components of this dish.

[@pwan3971]

Finally the channel I was looking for! Great cooking recipe and tips, really love it.

[@TheSlavChef]

Personal favorite - soba noodles, with anything honestly. But I love them stir fried with some pork and veggies. I really liked the tips for the sauce and will utilize them! Great Video again, Mr. Fabulous Moustache!

[@bnkhlhs9214]

This blueprint is absolutely awesome! thanks for sharing your work.

[@Neuro_Nexis]

Insane video quality from this man, learnt all of the most helpful cooking tips from this channel 👌🏻

[@youvegoattobekittenme6908]

It is impressive how accurate this title ended up being, I actually have since this video eat noodles almost half of my days now. They're just so versatile that it doesn't really feel like a similar meal every time.

[@lakshya6626]

They way you make your videos must say super helpful and enjoyable too the blueprint helped me out ❤️❤️

[@Souhaylariff]

You've earned a new subbie! Thanks for sharing everything. Extremely helpful and informative. Love your style around the kitchen.

[@Quickhanf]

I watch and enjoy most of your videos yet never comment but wow, what a treasure you’ve gifted us here. That’s what, 80 legit recipes in one go? I love your work, especially your methodical approach. Know that we appreciate your effort a lot!

[@swimfan752]

Best food KZbinr easily. Love all of your videos man you make cooking so approachable and fun

[@stephenr85]

Love this framework! I've been putting together a similar guide. I can't stop playing with the low water technique you demonstrated, and have eaten more pasta in the last week than in the last 5 years... and better pasta, at that.

[@Woodshadow]

I love your videos. It isn't about specific recipes. You are teaching people how to cook and create flavors on their own. If you follow a simple blueprint your dishes will taste pretty good and you can improve on that instead of a complicated recipe you don't like and can't figure out why it went wrong

[@equ1nox118]

I'm amazed with how many variations of noodle dishes you can make with such few ingredients. It's really a way to have a different meal every week and not get bored of your cuisine.

[@pearlescent1557]

You are THE BEST. I love the graphic you made, I will 100% be coming back to this video the next time I want some noodles! I cannot express how much I appreciate this video :-))

[@hubertcumberd7806]

Some of the best noddles I have ever made. Thank you so much!

[@iarebrown]

Thanks for the blueprint! Super useful :)

[@wolfingitdown2047]

Now this is the validation I needed today

[@mattschwendler6230]

I like how you do recipes that are easy to change up with whatever's in the fridge. Now I always know what to do with leftovers!

[@jvallas]

Fried rice, with a similar formula, works great for that, too.

[@kaemincha]

seriously love the infographics so much!!

[@daryldinh9572]

Hey Ethan, I've been watching your videos for a long time and have been consistently impressed with your video quality. I would love to see you go over your filming and camera setup!

[@thelazyrabbit4220]

The new graphics and editing were boggers.... The production value was good but it went up to another level boss!🎉🔥❤️ GG Ethan!

[@papopoprostu]

Amazing video, thank you. While being in Wuhan, China two years ago I`ve discovered this cold noodles street food recipe that I`ve then research when in China and later on some chinese cooking videos and I think i got it down. It involves one special ingredient of the sauce that you did not put on a list - peanut butter. That topped of with crispy cheakpea, peanuts, maybe scallions is absolutely amazing. Cheers!

[@DeepFriedLemonWedges]

your videos look so aesthetically pleasing

[@CondorSWE]

Made these for my family tonight. Great recipe...or family of! You rock. Great channel.

[@albertozaffonato1325]

There's never enough noodles videos. Thanks mate. Can't wait for a noodles soup version

[@orkleth]

I love these blueprints for both noodles, fried rice, and stir-fry as it does allow anyone to construct an amazing meal using most anything. I think one of my favorite meals was fried rice I made using leftovers from some cheesesteaks I made the night before The only thing I say is missing from this is some optional aromatics. I just love garlic and ginger so that may just be me.

[@BSANDY]

i love your infographics ethan!

[@m4rcellinos]

This feels like a really nice intro thing to teach someone who's just getting going with cooking; can range from super simple to complex, can be experimented with, and works with a tonne of ingredients, cheap and expensive

[@Rawrued]

Wow. Thank you so much for this video. So many great tips for amateur cooks!

[@james68279]

I think i can speak for all of us when i say, we all love Ethan's Noods 👀

[@strengthoveraesthetics239]

Idk man sounds gay

[@james68279]

@@strengthoveraesthetics239 that's one lame ass comment dude. Anything original?

[@thisstatementisfalsenothin5312]

@@james68279 idk man sounds gay

[@YukinoMayazawa]

His *noods

[@james68279]

@@thisstatementisfalsenothin5312 prodigal KZbin commenter returns

[@newttella1043]

Love your thinking. Wish I knew this in college. You make exotic ingredients so approachable.

[@cbinder46]

It's not often I save a recipe in my favorites, but for that noodle sauce and the blueprint, I will favorite this one. I can't get enough of Asian noods in my life, so this is the video for me

[@dsp6742]

Dudeee! Thanks a lot for this :D I legit have noodles in my larder and they've been sitting there for weeks. Gonna make these recipes soon!

[@temur2044]

so hyped before seeing it! love the title

[@Casualgaming1973]

thank you very much for the information ! ill put this to use daily I'm sure love ramen/noodle dishes

[@lookwhatudid5095]

You're very underrated cooking channel. I love noodle dishes, I can definitely eat one everyday 😁

[@rainbowsnail4171]

This is amazing. I printed out the picture and laminated for my kitchen wall, haha!

[@maratthmola]

My man! I just made it with soba and Chinese sweet dry sausage, wow! What a flavor bomb and satisfying! Thank you so much brother 👏👍

[@khoavu1698]

finally a Western cook seriously study Asian cuisine. Appreciate that a lot man

[@PisanoA1]

I need to know what knife that is!! Amazing video Ethan. Definitely want to get into making more noodle dishes.

[@krishanmistry6372]

I love when he says "hopefully you have enjoyed the video" like that was a question. There's not a way to not enjoy such a high quality entertaining informative video

[@Madic74]

The Noodle Blueprint is so boss!

[@bobbysworldofficial]

I've been a fan since the beginning--really cool to see that you've blown up (and probably won't even see this)!

[@StellarUpsilon]

Great stuff. I always end up messing up when I make noodles with just whatever I have. This look really handy.

[@jamestomlin5525]

As a noodle fiend, I love you for this. Thank you

[@lyratan7164]

oh my gosh i love this so much

[@allyeatworld]

ethan, you forgot about egg noodles!! but man, THIS is the video i've been waiting for! i've learned so much from you, from bread-making to 3-ingredient tomato sauce, thank you always for your amazing videos that are simple enough for a lazy person like me and produce great results!!! you're one of my top 2 cooking youtubers (next to Chef John of foodwishes, hehe).

[@TheDragon9675]

Love the info graphics, very appreciated to screenshot for later use. Also I think I was liking the videos without the standard intro a bit more, they were pretty interesting.

[@anabels923]

miso!! I never thought of using miso like this, def gonna try it!

[@sneekypanda]

Fantastic video!

[@jdavid50]

This is a great video. Thanks.

[@fifzeppelin]

This is what I love doing with leftover steak (I might intentionally cook too large a steak to do it). I usually just annihilate a similar sauce base with gochujang.

[@jaklg7905]

I love the soy/sesame/ginger flavor. This is a very informative video. Thank you

[@uncannyrenders1728]

I ate this for lunch, subbed in lemon juice for the black vinegar, and steak for the protein. So good yo.

[@Muscle_Bagel]

I just finished cooking a dish with some from-scratch marinara, left over smoked pork shoulder and brisket I had and some thin spaghetti. Super bomb

[@ryancable1728]

As a guy who used to live in asia and misses it dearly, i neeeeeeeeeeeeeeded this video. Thank you

[@CristiNeagu]

4:07 Man, that feels like such a waste, throwing away all that miso... Instead of using water and starch to thicken the sauce, cook your noodles in less water. As the water evaporates, the starch from the noodles thickens it. And then you get to keep the miso flavour in there as well.

[@ragnkja]

Italians like to use the pasta water in the sauce instead of using cold water. Makes sense to do the same in Japanese cooking.

[@CristiNeagu]

@@ragnkja They do that because starch is an emulsifier and helps the fat (cheese, oil) mix with the water and make a creamy sauce. It is used in asian cooking, but not all that often, as far as I know.

[@priestley64]

Boiling the miso ruins the flavor too. It's better to add it to the base after it is removed from heat.

[@liamtahaney713]

I actually did this for lunch yesterday. I shredded some brussel sprouts and use that and it was awesome because I didn't need to deal with a whole head of cabbage. I love cabbage but I never want to deal with the whole thing so the brussel sprouts were a perfect compromise. Combine with some thinly sliced onion and shredded carrots; it was great

[@redoorevealed]

i LOVE it when you break down the calories!!!!! thank you

[@jermainejennings1514]

I'm making this tonight!

[@iGreen_]

I love your channel! The only other food channel im subscribed to is BrotherGreen/Pro Home Cooks. Your universal practical guides are much more useful than exact instructions. I love the work you put in to your videos!

[@lucbang7725]

This is real good. TY very much.

[@stevenelliottjr.4013]

I would love more cold recipes and ideas for taking to work.

[@DerYouHoff]

Great summary and research 👍 We need a poster/printable Version of the noodle blueprint🍜

[@ianyqiyd3212]

THIS IS EXACTLY WHAT I NEED

[@4nsmiley581]

Thank you, sir, doing gods work

[@imhoching]

thanks for another wonderful cooking video! I often cook noodles in a similar way. Just some thoughts here.... miso in the water may not be necessary since the sauce is probably salty enough to fully flavor the noodle. Yet, if thick noodles used, adding salt to water is a good idea. One of my favorite noodle choices is the thin spaghetti, angel hair. It is quick to cook and able to absorb sauce easily. Also, in the sauce part, I always add a little peanut butter or sesame seed paste (or tahini) to give the noodle an extra layer of flavor. They also help the sauce to stick on the surface of noodles better. Near the end of cooking, it's always good to throw some fresh herbs, such as green onion, parsley, or cilantro. It could also be fun to go very generous on the herb. btw, Ethan & Andong are my two favorite home cooking nerds :)

[@tayloradams4207]

love this "blueprint" style recipe thing. this is how i think about cooking and my wife hates it. she MUST have a recipe to follow and just can not grasp the concept of having different options you can choose from and throw together

[@mechanicalpants]

Thanks for the calorie table that was great!

[@churchgest]

Thank you for this video

[@G33kyminecraft]

You're the man Ethan.

[@Amaling]

This man really added pickled onions as a topping in the infographic the absolute mad lad No but seriously, as someone who’s more than competent in making noodles, this is a really good video. Breaks down to the overall process really well in a way that makes more sense for a home cook than describing one recipe.

[@jayselshah6135]

Definitely an consultant's framework!!!

[@mythreemalinois1018]

Can't wait to make this sauce and keep a jar of it on hand!

[@c2sjfvm8HF]

i can also recommend tamarind sauce (sour) + tomato paste (umami/sweet) + gochujang (umami/spicy) + oyster sauce + soy sauce for the sauce part. eggs can also go in. either hard boiled and cut up or fried

[@TheUglyPirate]

One of the things I liked about when I lived in Okinawa was they made the same dish you made but they added an egg and cabbage.

[@EzekielDBarrett]

Gotta add liangpi, liangmian, liangpi to your cold noodle Rolodex Just add whatever the called for combo of sauces + aromatics together (sesame, vinegar, chilli oil, scallions, garlic) mix up with noods and chow. Some of the best summer food you'll get at Asian 711s

[@hugitkissitloveit8640]

Cold soba noodles (zaru soba) are my favorite noodles ever.

[@Mr371312]

I'd say you should undercook the noodles if you going to stir fry even just to combine, and use more oil too for that step.

[@mattkraig]

Ethan, would you consider doing a video on your favorite recipes using shiritaki / miracle noodles? I’d love to see how I can make dishes like these as low calorie as possible!

[@deltagodangel]

Glad to see Ethan growing alot during this time