How-To: Make Cold Buckwheat Noodles with Mission Chinese Food

[@lilpinche918]

One of the better How To videos I've seen from Vice. I love the way they interact with each other and have so much respect for what they do.

[@mrimmabreakitdown]

these 2 are great at being instructive and educational at the same time.

[@aleksanderk6765]

+

[@kiemkhanh91]

"Keep it simple"

[@Alladiings]

these guys have great synergy !

[@bttime308]

This girl is awesome and makes pretty complex techniques like curing seem very simple.

[@notinuse773]

These two have grown up so much! Cool to watch their progression through other Munchies' vids

[@heavy_yawns]

This is that place Bourdain is really fond of; they seem pretty cool.

themadbatter he was never at vice kitchen u dillhole

[@therockandthesock]

L

[@phillippoggi8080]

RIP

[@Savistohome]

So glad to see buckwheat noodle recipes making the round again, my favourite type of noodle! :)

[@generalfeed123]

wow probably one of the most unique amazing recipes vids ive seen

[@sdauz]

These guys are adorable

[@josephmorales652]

they really are

[@MashinitoX]

Good thing they didn't call this dish Valencian paella too 😆

[@SevenAsses]

2/10

[@davidsim8233]

As a Korean, I'm not a big fan of 냉면 but I'm glad to see such a traditional dish being shared by other cultures

[@chromberries7329]

non-korean here, naengmyeon is one of my favorite korean foods 😅

[@craftyaveeno471]

So they took nengmyun and made it into not nengmyun. Great job!

[@wendycheng484]

Crafty Aveeno lol, there are 2 types of neongmyun, mul and bibim. One served in cold soup, the other with chilli paste. This version is either.

[@kevincody1976]

for the hot summer

[@simonolander3324]

The 90's were so cool

[@seggiarmandi]

I need my long lost father aka Matty "lord of bear" Matheson

[@onlyguitardude]

Ye, he was one of the reasons I subbed Munchies

[@chenggonglee4992]

Gaudas Jurav Right! And Eddie hoang

[@tigerjonn]

That Chili paste with peach, yummm I wana try.

[@nonofthatkh587]

this shit is more complicated than 20 years of christmas lights in my attic.

[@baboun213]

danny looks so chill haha

[@brandonsnow5109]

Have not had this before but looks amazing.

[@lymh4850]

Almost thought someone mistakes soba with liangmian again. Good work chefs.

[@Sendmetothesky]

Tasty stuff,will stop by when in town

[@billmartinez1901]

looks reall good

[@PizzaManKukulcan]

Her shirt is so cool!

[@motab9907]

To those saying naengmyon is simple -- first, there are a bunch of ways to make it, and 2nd I recall that there are even some versions that include fermenting raddish and chillis and using that soup in addition to that beef broth so yeah. This looks delish and pretty so people stfu. There are so many branched out versions of western cooking, stfu is someone is trying to genuinely branch out eastern cooking.

[@michelleyustira7640]

Dimayuga allowed the abuse by her right hand man Quynh Le at Mission Chinese to continue even after being notified several times by her team. Couldnt believe how she presented this equality in the kitchen industry persona for years... more info on recently Grub Street article, spread the word

[@godslilhelper]

thats a cool take on it

[@pandapanda]

Yay Angela!

[@partykrew666]

man, danny looks way different

[@alphashadow3]

This looks dope but I'm so cold all winter, I'd never go for icy broth with temperatures below freezing.

[@chuchuchuchia]

Preserved egg sounds good af

[@nilaya80]

you had me at umami

[@stefanod8360]

Polar vortex is upon us and they are making cold noodles with broth granita

[@Adam_Garratt]

it's actually relatively hard to get authentic Chinese food where I live. I mean the sweet and sour chicken and egg fried rice is nice and all, but I'd love to try real Chinese food, not westernised versions.

[@musingsofajay387]

you can just youtube videos and learn :) it really isnt that hard to cook chinese food.. just have the right recipes

[@Dave....]

Adams Eats where do you live?

[@Adam_Garratt]

Dave city of Leicester UK. we have a lot of really good Indian restaurants and plenty of burger joints. but yet to find a good authentic Chinese restaurant

[@ricefieldjim258]

Well you came to the wrong place. This guy only cooks hipster westernized Chinese food.

[@BBC.Radio1]

+hazel chu Not to mention this is a Korean dish.

[@WhoFramedMSG]

Boiling stock just makes it cloudy.

[@adilets]

I trusted you, Munchies! I went to Mission Chinese and the food absolutely sucked!

[@chuchuchuchia]

I remember him being a lot douchier in older vids lol

[@xhmcsx]

this looks absolutely fucking delicious

[@Sullendust]

More matty and bronson please

[@OGMichaelC]

Buckwheat noodles, especially high concentration ones, have great flavour & aroma, BUT they become mushy really quickly and don't have that aldente bite of something like pasta. Just keep that in mind.

[@Delbango]

Ooh can you do one where these two and the guy from win son teach us how to abuse staff?

[@derrick6116]

Making korean buckwheat noodles with mission... chinese... food.

[@brotheray]

Nangmen haha..myun=Korean noodles mien=Chinese noodles men=Japanese noodles

[@AJJ129]

No pickled reddish and mustard oil? Or pears

[@Flipside3D]

냉면!

[@bigMtotheL123]

we just wanted to keep it simple she said... yeah right, I'm never gonna cook this complicated stuff

[@Synchronic8080]

Mission Chinese Food creating Korean food. y'all are haters

[@KrogunDK]

I can for the life of me not understand eating something ice-cold that is not icecream. Does the cold not dull the flavours?

[@musingsofajay387]

its a dish from a country that is super hot in the summers. the last thing you want is anything that ISNT cold.

[@nebky]

actually a lot of the time cold food has more flavour.

[@DrEpicSauce]

Fuck that im making a burger

[@Suburb_hell]

Danny repping Terrible Records he probably likes Dev Hynes but who doesn't.

[@melloe]

Whoa I didn't recognize him without all his hair

[@adora7700]

i think this girl Angela Dimayuga is from Philippines

[@charliekim4225]

not so sure about the all the ice.. takes away from drinking the broth. I'll try it one day

[@EricScott]

that is NOT sesame leaf. It is shiso. Totally unrelated. This is a common translation mistake from Korean, according to wikipedia en.wikipedia.org/wiki/Sesame#Cuisine

[@jasonchung4258]

That is NOT shiso. It's perilla which is also in the mint family but tastes different from Japanese shiso.

[@deathpyre42]

It'll work as a substitute in a pinch.

[@EricScott]

Shiso is the Japanese word for Perilla frutescens. Shiso = perilla ≠ sesame leaf

[@deathpyre42]

Eric Scott True, but the common name Perilla can refer to similar plants that while still being tasty, have a slightly different taste.

[@TheSuperRayRay1]

You had me at acid

[@d3peeto]

It probably tastes amazing but it really isn't doing the original dish justice as a different version or inspired rendition. Naengmyeon is a very simple dish, this is not simple at all.

[@apexpower22]

dude really simple, just need the right ingredients.

[@charliechuning7783]

gotta wash the noodles after boil so they dont get chewy

[@smithythegod]

roast for 1h15 at what temp?

[@Leonar12345]

holy crap Danny looks different with short hair

[@billmartinez1901]

you know that guy

[@Leonar12345]

yeah dude he's the chef at Mission Chinese Food. He's awesome but he's always had long hair before

[@billmartinez1901]

right on hes a kool cat i like how he explains what the food is made of and proper ways of cooking it

[@fritz62196]

i feel like someone got confused on when to upload this

[@Paulsicles]

Their pant height is making me uncomfortable. Where's my safe space?

[@bludmakesgrassgrow]

Basically....basically...basically....

[@derrickng4017]

used the handle part of the pestle 😳

[@justinmin6623]

why would you take out the broth....

[@nebky]

because it's hot...

[@justinmin6623]

it's cold...

[@user-ny6ng3lk7y]

He sounds like joji

[@won1853]

Chinese-American restaurant owners cooking Korean food? K.

[@felixsjostrom6502]

Danny Bowien is Korean

[@won1853]

So he's a Korean guy with a Western name that runs a Chinese restaurant? wow

[@mada1356]

that kind of reaction is what he is going for lol

[@theguynamedgio]

anyone else count how many times they said umami?

[@zigutia]

who's Sara?

[@kkvvdd]

0:32 Heynongman

[@bonkersblock]

Peach sambal base?? I'd use just molasses..

[@_A_D_]

Why would you ding-dongs release this video in the middle of WINTER?

[@soup2634]

Fucking Yuum! I would love to try this :)

[@jeremyschuh]

super chewy. It's possibly my favorite korean dish.

[@Josh-it6uy]

>cold noodles

[@tysedits9031]

She doesn't seem very thrilled to be on the show. Bring in matty matheson!

[@Dave....]

ty Brahhh tbh last time she was on the show the comment section roasted her ass. So that's maybe why.

[@henryyepez9134]

Who found that appetizing??? Noodles and ice?? With leaves and flowers?.......no. when your noodle dish looks like a "coke slushy" you went from hispter to douchy.

[@sbutterfli]

this dish traditionally served with ice because its meant to be very refreshing. While the methodology they choose is way more contemporary, chilling the broth is integral to the dish. As for “ leaves” pho literally comes served with mint. To each their own, i guess, enjoy your americanized chicken lo mein but you aint eating asian food.

[@trex1448]

leave out the kombu wtf. or use a 2 inch square at most.

[@evanajordan]

They didn't make noodles... :(

[@thisisyaren]

lol dijon mustard spicy... lol

[@NOWHERESQ]

There's a reason to cut at table side. At table side, the eater can decide whether to cut the noodles. Traditionalists will NEVER cut the noodle because the lengthy noodle symbolise longevity.

[@lucidjackson8291]

maybe on a hot ass day but cold noodle sound not so good

[@thisisyaren]

lol wears gloves LOL!

[@j3dmosly]

Is it just me or is he using the pestle the wrong side down

[@randyanoose]

She could cure eggs under those eggbags

[@matthewwilson3841]

FIRST COMMENT!

[@NegativNein]

Mission Korean Food

[@-Tuner89]

naengmyeon is korean not chinese

[@nonofthatkh587]

Yea "simple" dish

[@davidleal6447]

No chopsticks??🤔

[@superVsuper]

ew

[@Capitan_Cavernicola_1]

A delicious hipster recipe for people who do not need to go to work or who get paid to cook or both.

[@1313sp]

IDK, it looks pretty and maybe it's tasty, but it's such an abomination of my culture's food. I wish they wouldn't call it that but just come up with their own name for it instead.

[@bioches]

Never trust a skinny chef

[@OmgItsZippy]

probably better when it's not COLD

[@tannerli5938]

The pronunciation of "Liangmian" has already became to neangmyeon?

[@melonbarmonster]

Lololol this is going to tickle me silly. Naengmyeon is Korean 404. Let's see how these hipsters do this....

[@melonbarmonster]

That was like D-. A whole sheet of konbu. That is disgusting. You don't want umami saturation in a lot of Korean dishes. A grilled, juicy steak perfectly seasoned is plenty savory. Fermented vegetables have loads of savory flavor from the goodness of the vegetables without msg ruining it.. You don't need to sprinkle msg on everything. Dashima, kombu in Korean, works for stews, and soups when used judiciously but the msg flavor KILLS the clean savory flavor of good Korean cuisine. It's drapes over the base flavors. It's like a balanced drum solo and you add a layer of heavy toms on top of it and all you get is George of the jungle. Thats why Korean broths use dried anchovies, Korean radish, mushrooms,green onion roots etc for broth. Naengmyeon broth is the epitome of clean savory broth. If you're going to add chicken, mushroom, or whatever else, you better know what the hell you're doing. Secondly you can have slush but it needs to be with liquid broth. The broth is really important. The noodles are also not great. Make a buckwheat dough and pull your own noodles into pot of boiling water. That would be impressive.

[@Lorkin32]

This is weird. I don't like weird.

[@Contsu]

your weird ;)

[@MrNathancast]

this is hipster down to the recipe. it's like an episode of Portlandia but really bad.

[@FuryzPKz]

Hide yo cats and dogs from the boogey monster horse long kite

[@gbwooram]

man she looks tired

[@onlyguitardude]

first