Homemade Chinese Noodles with a Kitchenaid

🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - www.curatedkit...
❤️ SUPPORT THE CHANNEL - / soupeduprecipes
🥢 PRINTABLE RECIPE - soupeduprecipe...
Today we will be using a Kitchen Aid to make noodles from scratch. I know, making noodles by using a pasta maker is pretty basic but there are lots of tips here and there that you want to be aware of. Besides that, I will talk about different types of flour and how they affect the end result; how to store them so you can always have fresh noodles in hand. In the end, you will get lots of recipe examples that you can cook with these noodles.
🥢 RELATED RECIPES
Taiwanese Beef Noodle Soup Recipe [红烧牛肉麺] - • Taiwanese Beef Noodle ...
Tomato Soup With Beef and Noodles (番茄汤牛肉面) - • Tomato Soup Recipe w/ ...
Cantonese Wonton Noodle Soup (广式云吞面) - • BETTER THAN TAKEOUT - ...
Spicy Shrimp Lo Mein Noodle Recipe - • 2 Ma La Tang Sauce Rec...
Beef Lo Mein Recipe (牛肉捞面) - • CHEAPER AND BETTER THA...
Authentic Dan Dan Noodles - • Authentic Dan Dan Nood...
Oyster sauce Lo Mein Noodles (HK Style Recipe / 蚝油捞面) - • BETTER THAN TAKEOUT - ...
INGREDIENTS
500 g high gluten flour (bread flour, dumpling flour, or noodle flour)
3 medium-size eggs
100 g of water
1 tsp of salt
50-100 grams of flour to adjust the water and flour ratio
1/2 cup of cornstarch to prevent stickiness
How to Store Fresh Noodles?
Dust the noodles with cornstarch. Store in a sealed container
They will stay good for 4-5 months in the freezer or up to a week in the fridge.
How to Cook Frozen Noodles
Directly put the frozen noodles in boiling water without defrosting. They only take 3-5 minutes to cook.
In any case that you need to defrost the noodles, be sure to keep the container sealed while defrosting. If the lid is open, the noodles will absorb the moisture in the air and you will end up with a sticky mess.

[@amal6419]

As usual, you give give the best most useful explanation of any cooking channel on youtube. e.g. why use cornstarch not flour to dust the noodles; how to test for stickiness as indicator of when noodles are ready for a long knead; why focus on high gluten flour. Just fantastic. Xie xie ni.

[@ashleycotterell5419]

THANK YOU SO MUCH FOR MAKING THIS!! It was absolutely perfect timing. I do have a bosch which I use for the kneading portion, but I bought a hand roller to cut since it was 1/5 the cost of buying all the attachments for the bosch. This really helped show me how to feed it through to get better cuts and not have them stick together. I just had a smooshy mess earlier this week and knew I needed to watch some videos, and here you were!

[@randmayfield5695]

Your attention to detail along with an explanation of brand types is very helpful. Showing the stages of completion as they happen is necessary to get good results. I know it takes time to put all this together and you are appreciated greatly. Thank you!

[@okolekahuna3862]

Wow, I've owned a Kitchenaid for years and have never tried making noodles. I will try it. Thank you

[@christinatolar4155]

Excellent reason to use my Kitchenaid. Space is limited in my kitchen so I'm afraid it sits in storage more often than i'd like. The explanation of gluten in flour was especially helpful. I found one with 12.7%. Update: Today, I made these noodles. I followed the instructions to the letter and came out with the softest, but chewiest noodles on the planet! I will never buy prepackaged, ready made noodles again. Every tip Mandy suggested just worked! I especially liked how she coated the finished product in corn starch using the mixing bowl. It's genius! Like she said, a small adjustment to the amount of water was necessary likely due to the size of my eggs. I treated myself to a bowl of noodles with hot chili oil at the end!

[@wirasatyawan4115]

i like the way you describe whole step.

[@mandiigraham1596]

What a brilliant tutorial. I’m now switching to cornstarch for dieting my noodles, it makes so much sense. I like your folding technique to form even rectangular sheets of pasta. I will be changing that also. Thanks for taking the time to make this video.

[@jampubs1]

You are a terrific teacher, Mandy. Your lessons are perfectly planned and delivered. Well done!

[@joels5150]

I made noodles using the hand method from your other video about a week ago, and I was really happy with how they came out. Wonderfully chewy 😋 I attempted to make another batch using my stand mixer today, and I must have missed something crucial because the dough just wasn’t coming together the same. I had it in the mixer for about 12 minutes, but it was just stuck as half dough, half powder. I decided to work it by hand, and probably spent another 20 minutes of frustrating kneading, while sweat was dripping off my forehead 😔 I had to add a couple small splashes of water to work through the crumbly mess. Eventually, I gave up and put the dough into the fridge to cold ferment overnight. Next time I need to follow the recipe better I guess

[@bonniekonjevich7574]

Flour comparisons as presented were so helpful and enlightening. Thank you!😊

[@charlesparker171]

Your attention to detail and clear presentation are exceptional! Many thanks for educating the world on different types of Chinese cooking.

[@louisc.gasper7588]

THANK YOU!! This is an excellent video. The advice to use corn starch to keep the dough, and then the noodles, from sticking together is particularly valuable. I have not come across it anywhere else. It is specially useful that you explain WHY it works. In exchange, let me share one point that may be useful for others. I live in the high desert of Arizona, where our humidity is ordinarily 15-20%, and in part of the year is typically near to zero. I've found that it makes a difference to the amount of water needed in the noodle dough. Best practice is what you recommend, to test the dough, and don't be surprised if less water is needed when it's raining, but a lot more here in the desert before monsoon.

[@tslee8236]

Keep hydration level to 40%~45%, (water and eggs). You will need more starch for dusting at higher hydration levels but the dough will be easier to work with.

[@louisc.gasper7588]

@@tslee8236 Thank you. I will keep that in mind.

[@oregonpatriot1570]

The 'pasta attachments' for my mixer is one of the best investments I've made. By no means inexpensive, it's invaluable for ALL types of pasta, and I wouldn't want to be without it. Personally? I would knead this dough by hand rather than using the mixer simply because these stiff dough's are hard of the mixer motor. _(plus I can always use a lower arm workout)_ *Thanks Mindy! You've got a new subscriber.*

[@sherrylynn4632]

Thank you so much for all of the information and all of the do's and don'ts, the tips with the corn starch in place of the flour! This really helps me because I'm new to making pastas. ♥️

[@TalkingBoomslang]

You are so amazing Mandy. Thank you so much for every single one of your fantastic videos ❤️

[@proffy8778]

I liked this explanation. I never made fresh noodles because I was nervous about it and thought I would have too much. But I see that you can freeze it for a long time. Very good!

[@karenrobbins6656]

Thank you! I found the Korean brand flour, now I have to give this a try. I love noodles

[@gernblenstein1541]

Absolutely wonderful tutorial! Beautiful video, nice use of textual content, great production and process content. Sooooo much chef level technical information wonderfully explained in one beautifully choreographed 10 minute technique video. Very well done, as are all your videos. Brava, Chef!

[@mrjprich]

Mandy, once again, very clear and right to the point! Awesome job and Awesome noodles!!! Thank you sooo much!

[@tubetubepleasure]

i like your explanation on the flours themselves, like the corn starch for seperating the doughs, that is very informative and helpful hints that we should know to make things more efficient, thank you.

[@vicarofrevelwood]

I have a KitchenAid and the pasta attachments thanks for showing me how to use them.

[@surjeettaylor6434]

You're so talented,the best teacher.

[@MK-tn6pz]

This video convinced me I need to support you with more than just Like clicks. You are very talented. I just got into making pasta during Covid but honestly this was my most successful go at it. I used durum flour even though I had bread flour because it was already past its Best By date. I've been storing it my fridge hoping to find a purpose for it. Made wonton yesterday and decided to make these noodles today. Used tapioca starch instead of corn starch because I had more of it and fewer opportunities to use it. Seems to work. Made your crispy pork belly a few weeks ago. That wasn't my first time but I found a slab of pork belly this time instead of a strip. Took some to my neighbor and before I got home she said she'd eaten it all standing in her kitchen. You're the best!

[@fionacc886]

you are a genius ! lots of Love from Colombia. Gracias !

[@amore1056]

I love your recipes more knowledgeable and formative informations . Very authentic.

[@shinemendwoor]

3:25 read the instruction manual. Kneading dough speed must be less than 2 for kitchenaid or else the motor will be damaged.

[@whengaming9999]

I was worried about not having the right type of flour but when you pulled out the bread flour I was saved, lol I think I am coming up with even more ideas for tomorrows lunch

[@MaZEEZaM]

Really interesting about the gluten levels in different flours, I’m surprised it’s really quite small differences.

[@feobob1033]

I have this mixer attachment for the test totally free value 100D, PM me if u r interested.

[@Bevieevans8]

It’s amazing really, I make my own pasta with the help of the kitchenaid, but never thought to use it for “Chinese” noodles doh. The recipe is slightly different so hank you soooo much for this video - no more bought noodles for me!

[@carmensmith9220]

Mandy, you are an excellent teacher. I love how you explain everything. Please continue sharing your knowledge and recipes. Thank you.

[@markoneoffour6910]

You are very consistent, thank you!

[@Bloodangel8299]

You are so polite,sweet & respectful!! You are knowledgeable person !!! 😀

[@sinndymorr6358]

Everything you demonstrate looks delish!!

[@nicklatronica8190]

Great video - really loved the tips on using cornstarch - can't wait to try the same technique when making pasta.

[@Cecil23ify]

I loved to watch what you cook especially the dumplings.

[@jobaloney1334]

Best video for making noodles for yakisoba and using kitchen aid, thank you so much

[@armandorjusino]

This is by far the best explanations given in a cooking channel, my nearest Chinese supply store is more than 100 miles away but is worth the trip just for your delicious recipes, thank you for sharing, I'll see you next time.

[@yojo7870]

AJ KZbin, wow That's a distance. Are you able to have some delivered?

[@MaZEEZaM]

sheldon pereira Yes, I am surprised about this, when I hear noodles requiring high gluten flour, I had expected it to contain substantially more gluten than bread flour.

[@feobob1033]

I have this mixer attachment for the test totally free value 100D, PM me if u r interested.

[@fussyrenovator7551]

So is mine. Also any other Asian supplies. I keep a massive pantry.

[@kristinafilipovic7897]

Yes I love her recipes she IS great

[@sherridentran2391]

Very detail about using the flours. Thank you 😊

[@MaZEEZaM]

Strange quantities on the nutritional label, in Australia it would not only offer the average serving size for the particular product but would also always include percentages in 100 grams of product so it’s super easy to work out percentages of any particular element and allows comparison with any other similar product that may or may not have different serving sizes. In the case of your flour, it’s only offering serving size not percentage per 100 grams.

[@liocean9636]

Mandi, thank you so much! I have those attachments and this is wonderful!

[@carinatay6475]

Hi Mandy,l love watching your videos.Your explanations are very clear n always gives inspiration to try new dishes.Great job and thank you very much.

[@mirandajpace7566]

So so helpful!!! Thank you 😍 love the recipes too

[@oregonpatriot1570]

If you only have A/P flour, you can add _'Vital Wheat Gluten'_ to bump of the percentage. Available in most larger stores, 'Vital Wheat Gluten' is a handy thing to have in the cupboard, because you only need to buy and store cheap flour, and make adjustments as needed. There's even Vital Wheat Gluten Calculators online, so you know EXACTLY how much to add!

[@Stella42942]

Hello dear young lady, thank you so much for your tutorial on these recipes for noodles, I wanted to learn how to make Chinese noodles for some time now, I have the same kitchenaid mixer and I love making chow mein for my family but I will definitely try other recipes! I love love love your videos and I am a devoted subscriber to your videos. Thank you again dear ❤️ 😀👍🏼🍝

[@jotk5978]

Thanks for the recipe. Best recipe video I have seen.

[@Deepak-tl3hs]

Perfect!! Couldn’t have explained it better. I did it and came out neat. Thank you

[@JoshuaGriffin1984]

We went out today to buy the attachments. My my first noodles and they turned out amazing! I will never buy store bought noodles again....it's so easy and fun to do. Thanks for this video,.

[@vanessanda]

Thank you!!!! I got a pasta maker for Christmas so I look forward to trying out your noodle recipe!

[@odenttraipser5833]

Absolutely delightful presentation and very informative.

[@margaritabetancourt1167]

I love this video and how easy your pasta making is!

[@tentobot]

I have two questions. Wonton Noodles use the thin noodles and there's Kansui (soap water) to help make it water resistant and slippery for eating and not get soggy in the soup. How much should one add? I also heard from someone that duck eggs are used for the thin noodles for a unique flavor, do you know anything about this? Thank you for your wisdom!

[@jaynelim4189]

Lovely content 👍🏻 am a kitchenaid owner and have just handmade my Chinese noodles yesterday!!! 🤣🤣🤣 should have watched this earlier 😜

[@d.j.robinson9424]

Excellent video, I love your explanation and teaching methods. 👍👍💛☉

[@jumeitylee4433]

Thank you for the details explanation. I have made noodles manually so many times using your recipe from the earlier video and always turn out wonderful, i love it so much and often made for my friends, they also love the texture and taste. May i know how long the fresh noodles can stay in room temperature? Because i plans to make it in the evening and take to office for my colleague the other day without cooking it..

[@catherinegilbert5160]

Thank you so much, this video is exactly what I needed!

[@ivorybow]

Your video inspired me to purchase the pasta attachments for my Kitchenaid...also red! I will let you know how I do. Thank you.

[@waynehoffman456]

Thank you for the tips!! I will use your ideas the next time I make noodles!

[@9musess521]

You are AWESOME!! So friendly and knowledgeable!

[@angelchristopheralvarez5032]

⭐️Really great video!!👍👍👍

[@loriantu9357]

Best recipe and video I used! Thank you! 🙏🙏🙏

[@dustinpoe5303]

Nice diy noodles recipe. Truly enjoyed it. Very informative. Corn starch is news to me!

[@avianaemerson]

I've tried this b4 it turns amazing 😃

[@ZOIZENWRITER]

Your voice is so relaxing 💞

[@lorenajacobsen9296]

Always good to see u

[@dethlife111]

personally i prefer the ziplock bag and stepping method. cant remember who taught it to me anymore. but it is the quickest way to knead a hard dough like pasta dough.

[@kuyaopet2002]

easy and informative. thank you 💖💖🎉

[@babyonce2074]

Love your recipe! So simple yet so good!!

[@palsngalsd3]

Such smart and simple recipes Thank you for sharing! Great content 😊

[@barbkafilmout9449]

Thanks so much for all the teaching! Looks great!

[@prisfb]

I’m gonna give this a shot! Thanks for the recipe!

[@hendrojuwono9580]

Many thanks for the tutorial

[@yengreb8010]

I love your recipes !!!!I am so glad I found your channel ;0 my next step is to get your wok :)

[@gadeaiglesiassordo716]

Thanks for explaining everything so nicely.

[@edwinjanser9092]

great video as always, thank you Mandy!

[@mariaanesti8056]

you are amazing, every video is first quality, I am sorry because in the place I live in Greece I cannot find the ingredients for your recipes.

[@ohromujici]

Fantastic video! thanks!

[@areesiragusa6720]

Thank you Love your channel👍💖

[@joodahearn6635]

What is the noodle like difference between this noodle recipe and the lo mein noodle recipe? Texture? Can you post how to make noodles used for yakisoba?

[@kellyv7867]

You are always wonderful.

[@mangadi369]

thankyuuu for sharing, id like to see you make hand pull noodle too

[@LifeWithErl]

Thànks for Sharing this recipes great one..

[@isbcornbinder]

You are the best. You make me happy.

[@OrdainedPrepper]

Thank you for sharing your knowledge.

[@dopapier]

So clear. Thanks x

[@susanstapleton7623]

Wonderful noodles. Thank you for sharing

[@verlisa3138]

Thanks for sharing awesome tips!

[@kishaakahazelthomas5552]

Your videos are very nice thank yoy

[@melodieduperron1252]

Absolutely amazing noodles I can't get enough of them my 5th time making I freeze my extras just as good as they day you make them thank you for great recipe

[@taikiskitchen8174]

Hello Souped Up Recipes(^^ I've seen like a lot of cooking videos! Your noodles videos Thank you we was very helpful! Very grateful (^^!

[@voda5130]

Perfect so much love ❤❤❤❤❤

[@MinhNguyen-mo5fp]

Thank you 😍

[@kattithegreat1737]

Thanks for the information nice 👍👍👍❤

[@lookbahardu2797]

Beautiful node like you

[@montanahouston1262]

Great I love this video

[@nancyriley3929]

Thanks Mandi.

[@stevenchan3739]

Please let me know where I can order the Kichenaid with attachments like yours. Thanks

[@MaZEEZaM]

sheldon pereira Yes but it also requires the pasta cutters. I recommend a Kenwood Chef XL if you can afford it, far more reliable and has all the attachments we want such as Kitchenaid offers but with higher quality parts ie stainless steel dough hook rather than from memory kitchenaids hard plastic. Also steel internal parts rather than Kitchenaids plastic cogs and the like.

[@Blove0130]

Great video as always!!!! You explain the process so well and I have enjoyed using your wok that I purchased when you first came out with it. I do have a question though,,,, Can you give us some recipes with lower salt content? I can’t eat much salt since I had triple bypass heart surgery a few months ago and I have been stir frying without using salt and was wondering if there are some substitutions of other spices that would make the recipes still taste good. Thanks!!!

[@moona_ttv]

If u freeze noodles can they be stored for long periods? ❤ i can't wait to get a kitchen aide🥰!

[@elmajavonitalla4519]

Wow.. Amazing and i love it. I love making chinese food but this machine she is using perhaps is expensive and where to buy it. I really love nd like it madam pls where to buy it. Thanks xie xie ni. Your such a good person for sharing all this to us.

[@moethan2430]

THANKS ❤