How to Make Easy Hand-Pulled Noodles at Home | NYT Cooking

[@NYTCooking]

Get the FREE recipe: nyti.ms/489UFh8

[@ummbreo]

3:12 The serendipity of Vivian saying "ideally it'll be about a foot long" while the dough was in the shape of a foot was pleasing.

[@squirrelbutler2119]

As someone whose father lost both his feet in WWII I find your comment offensive In fact, I'd give an arm and a leg for you to retract it.

[@andrewmgreenseid4015]

Totally. Had the same thought!

[@roryhamilton513]

More Vivian please. Such good descriptions of technique and taste

[@heysuddenly]

She's so funny and natural. Love her!

[@squirrelbutler2119]

It's that sly Irish wit she has that just captures you

[@katastrophe-25]

Love her energy and would absolutely watch more Vivian!

[@JenniferJadeKerr]

What a fantastic video! I agree with so many other commenters... Vivian is a natural, funny, and reassuring presence on camera! Loved the bit where she talks about the "dense, angry noodle pieces" with facial and hand expressions to boot.

[@rockpooladmirer]

Hi, still here asking for proper closed captions. the auto generated ones always have errors and omissions and are insufficient access for those who need them. the last video had them, so why the inconsistency?

[@DizzyBusy]

​@@DrellNinja Is it extra to ask a traditionally print media outlet for closed caption on their videos? 😅

[@biscottaish]

​@DrellNinja I didn't see anything annoying or assholeish about how they were asking. So I guess they already complied with your advice and you're just stating it for no reason?

[@everg14]

@@DrellNinjathey don’t sound like an asshole stfu

[@benshoe9903]

​@@DrellNinja"annoying asshole" here reads "person reasonably/respectfully asking for more consistent subtitles to make these videos accessible to more people. Maybe you could stop being so annoying to people simply asking questions?

[@mayac4147]

seems like someone was being weird so .... this is such a reasonable complaint!! I am always disappointed when I watch a video with auto-generated captions. I simply have audio processing issues, and am not hearing impaired at all, so I imagine for a hearing impaired person auto-gen captions make videos just that much harder to enjoy. It would be nice if auto-gen captions could be perfect, but they aren't-and I can absolutely understand small creators not being able to go in and transcribe all of their videos, especially if they make dense, long videos full of speaking. but a channel like NYT cooking should ABSOLUTELY be able to commit to proper captioning on all their videos. We take closed captioning for granted on TV shows and movies, and it should be the same for videos like this.

[@riley25321]

Vivian is so much fun!! Excited to see more of her :3

[@andreaharrison7052]

Love how reassuring she is! I want to try making these noodles now

[@user-kh1xr4wz3s]

wow she is good on camera very casual and friendly i can’t wait to make it

[@tom_something]

Watching the less-rested dough snap back just from being cut with the wheel is a great illustration of "not relaxed enough". Such a clear way to demonstrate the concept.

[@Totalcaramel]

Vivian is great on camera! Love her sense of humor and energy

[@jackhammer8147]

I recently had a dish very close to this and fell in love with it. Now You've given me the tools to try and recreate it at home. Thank you

[@christophergrubb6348]

She has an excellent camera presence, I’d love to watch more videos from her!

[@robertcotrell9810]

This seems incredibly approachable! I want to try these

[@patfoster325]

This looks like fun. I want to try this but will use all-purpose flour and add vital wheat gluten (there are only so many types of flour a person can keep on hand.) I appreciate NYT for including a link to the FREE recipe and the clear directions.

[@herbivorosaurus]

Im going to do this as a fun project with my nephew! He’s noodle obsessed.

[@vxhorusxv]

This was an awesome video! Thank you so much for featuring these noodles!

[@alyssadubash]

This was fantastic!!!! Loved it!!

[@AdonisNesser]

Wonderful recipe, very approachable!

[@azerial]

A very approachable video! Great job! I appreciate the emphasis you create with the way you explain technical methods in a non-intimidating way. There is a noodle shop in my town that makes noodles, and It would be really nice to create them at home; however, I could never replicate their delicious entrées. :)

[@QuangLe-zx7gw]

YEAH VIV!!!!!! love it 🤩👏

[@AndyLiang89]

Love Viv!!!! Love noodles!!!!

[@whatever9084]

This is so wholesome

[@asherbeal8357]

That’s my favorite brand of chili oil, I have tried many and I like that the most.

[@aimeewynhausen9924]

What's the brand?

[@jacobmark4550]

This is great

[@WinstonQZhou]

she's so fantastic!! I love her, obsessed with her, would give my firstborn child for her

[@Pamericaification]

You are so cute!!! I just loved this video, and I can’t wait to make these pulled noodles!!

[@kirstinbowman5436]

omg! love her!

[@ilymarcruz13]

She said foot-long and the first dough was like 🦶 😂

[@ewiken5529]

Dying..

[@geojames1861]

She gives me preschool teacher and i love it

[@Kariwable]

excellent tutorial

[@zomfgitshugh]

Chilli oil ID pls!

[@OurPerez]

Looks good!

[@PersonaRandomNumbers]

This recipe looks great! I've always had trouble with pulled noodles, hope this one works better for me. One note -- thanks for the captions, but the [inaudible] at 10:49 should be char siu.

[@myklia1]

OMG! Must make!

[@emilyhawks7806]

I am going to look on NYT COOKING, but hoping that pork recipe is in the collection, too.

[@vacayjetcom]

delicious!

[@haruzanfuucha]

There's loads of different types of hand pulled noodles in China. Biang biang noodles is just one type.

[@highseassailor]

Yum!

[@allisonguy1803]

Chili oil brand used in video would be helpful to those not familiar or would like a recommendation

[@rexrad9735]

I keep trying and they haven't been right. This looks doable.

[@aureliegedeon1551]

She said make it about a foot long while the dough is shaped like a foot lol

[@leannecolephotography]

Can you do this in a mixer, I have problems with my hands and I could do what you did?

[@notarose]

I think you could with a dough hook! Just watch for textural cues

[@cariiinen]

Nice

[@coachsteve10]

The "soft-maximum" is 6 hours. Is there a hard-maximum, like don't let rest over 8 hours?

[@Paolito0118]

But what are her socials? I love her!

[@misstee101]

3:13 looks like foot shape I like it

[@CordeliaNewlin]

Anyone found an alternative to plastic wrap? Apart from trying to avoid using plastic, they only sell really cheap wrap where I live and it ends up tearing and I usually end up a hot sweaty cursing mess fighting just to get enough plastic to wrap anything..... wax paper and cloth? If anyone has used something else, I'd love to hear what you used.

[@neen79]

👌🏽👌🏽👌🏽👌🏽👌🏽👌🏽

[@archsolar2361]

Is there a gluten free option?

[@BelindaHsu-s6q]

A lot of single use plastic is involved. Anyway we can minimize the use?

[@notarose]

If you have an air proof container that’s about the same size as each dough ball that can work for the first part. You want to reduce air exposure as much as possible. Once it’s laid out on the tray I’d probably do a dry dish towel with a damp one over - so the dough isn’t absorbing more water directly but isn’t exposed directly to dry air.

[@blorpblorpblorp]

Re-use the plastic

[@lintonpair]

Me...having a freaking meltdown over WHY people cut directly on their bench tops!!! Its such a US thing. Why would you want to donthst tonexpensice counter tops

[@thomascall35]

If you’re not giving the recipe why am I watching?

[@eroldcroft3045]

Use physics. Gravity, not horizontal. Vertical is your friend. I could pull it two feet verti. I could pull 6 hour one 4 feet Still, great vid

[@mohsinahmed7569]

I like nudus❤

[@opwave79]

Watch me do the six hour rest version then just toss them in leftover takeout Mongolian Beef,

[@henrykkll]

Can you call the dish by its name?

[@MrMrbokchoi]

If you are going to make Chinese style noodles, you could at least use the Chinese word for it instead of hand pulled noodles. The noodles are called La Mian (拉面). It isn't that hard to pronounce. Unbelieve that NYT isn't afraid to use the word Ramen (the Japanese pronunciation of a Chinese word) but can't bother to use La Mian. Another example of everyday Sinophobia in US media and passively erasing Chinese culture.

[@chuckonillo8961]

Oh, shush. Do you also make similar comments on pork bun videos pointing out that they don't call it baozi or charsiu bao? I get what you're ranting about but is there really that hidden agenda you speak of here? Especially since it's essentially the literal translation. No? Okay. How dare Sinophobes call it chili oil instead of la jiao you. Racist asshats, amirite?

[@mattiekim]

Absolutely no need to slurp. You are not in Asia. Sincerely, an Asian

[@pelakful]

I don’t know..pulling one noodle at a time..I think I would rather go for another recipe

[@kianvoonyau3390]

Even though this is well produced, I have to say it is a little pointless. She hasn't developed anything useful for anyone who is really looking for a recipe for hand pulled noodles. This is not how hand pulled noodles work, one at a time! I think this is more of a meditation session. Testing your patience.

[@brfoley76]

There are a lot of different kinds of hand pulled noodles, like she said in the video. This is, absolutely, one of several traditional methods.