The Hand Ripped Noodles Everyone Should Know How to Make

[@xiaoliu8993]

As a man from Xi’an, I am literally shocked by this man’s professional, authentic and innovative way of doing my hometown cuisine. What a fantastic show.

[@ems7623]

It's good to hear that he got dan dan right! By the way, i wish I could speak the foreign languages I've studied as perfectly as you write in English. Even after many years in German, i seem to speak like a school child.

[@dylanw8823]

Respect

[@afiqzul-star8768]

Did u get a VPN or something?

[@xiaoliu8993]

@@afiqzul-star8768 No...I'm studying in the UK, and why are u asking that?

[@xiaoliu8993]

@@ems7623 Glad to know I finally have made some progress in learning English (after many years, actually)! :D Besides, German is much more difficult than English. Just keep working on that, and you'll see the change.

[@stevenelliottjr.4013]

I think my parents were making those noodles after I went to bed the other night, sure sounded just like that

[@PhatTrumpet2]

Oof.

[@seyyednaqvi6760]

Same, but whenever my dad left my mom would make noodles with her friend from work. You could hear they put a lot of effort into it.

[@calico9046]

@@seyyednaqvi6760 I hope they shared

[@cerebrumexcrement]

😂

[@HowToCuisine]

Your comment 😂😂😂😂😂

[@sahmedalee]

i have been in china for few years now and this one is my absolute favorite. It's called "you po che mian" and since cheap noodles are easily available here from shops, this dish takes like 5 mins. And this is the most authentic Chinese food video i have seen by a foreigner. BTW for convenience, put all the aromatics and spices in the bowl and pour the hot oil, then add soy sauce, oyster sauce, black vinegar etc into that mixture (maybe some MSG too) and pour onto the noodles. The thing is if you pour hot oil like in this video, you might need more oil to get to every spice. By using a smaller and deep bowl, you can use less amount of oil (lower calories)

[@sko1beer]

Yes I love it with boiled potatoes chunks and cut up tomatoes

[@faiali2895]

cheers!

[@sahmedalee]

@@sko1beer 还有加点香菜就完美哈哈哈哈

[@sko1beer]

@@sahmedalee not a little add loads of chopped coriander in🍝

[@sahmedalee]

@@sko1beer 哈哈哈哈哈 确实的

[@DieAntDie]

One of your best intros yet. Never stop beating up your food, Ethan.

[@TheSlavChef]

Second ASMR channel on the way.

[@maazuponvelocity]

Never stop beating your ______

[@MichaelJoseph-vb5ml]

They were stretching a different noodle

[@CHEFPKR]

That slap of the noodles was legit.

[@TheSlavChef]

Best slap to date.

[@objective_evaluation]

The slap let’s you know you’re doing it right

[@legendarylitening]

I see you everywhere chef, love you

[@person9513]

you are everywhere, and i love it

[@OmniversalInsect]

Hello verified person

[@CakeTian]

I grew up in Xi'an and my grandma used to make us these noodles all the time. We also love to use spinach juice (blanched spinach with water) as a substitute for the water, which makes the noodles green and a way for us kids to eat veggies:)))

[@mariastevens6406]

He mentioned keeping them in the fridge for up to 3 days. Are they something you want to keep in the fridge for some time before using, and if so, for how long? Or are they something that can be used right away?

[@phialie]

​@mariastevens6406 yes, Ethan mentioned around the 3:20 mark that after brushing the noodle stacks w/ oil you need to let them rest for at least 1 hour (but no more than 3 days) before actually stretching & pulling the noodles. This has to do w/ the properties of the wheat gluten in the flour the dough was made from; when over worked too quickly it becomes tough & taut & will not have that loose elastic stretch needed to make the noodles so you do have to let it rest a bit. But it doesn't have to be for multiple days either though.

[@wiins7850]

绿面

[@westonryan1407]

Netflix: "Are you still watching?" *Noodle slap noises*

[@nicolesamuels6276]

LMFAOOO

[@kevinmiller1356]

Cool to see you doing Northwestern Chinese dishes. You should do Liang Pi 凉皮 next. Also, fun fact, the “Biang” in Biang Biang noodles is the most complex character in the Chinese language and has so many strokes that it can’t actually be written digitally in normal online text boxes.

[@EthanChlebowski]

I saw Liang Pi in the book, might have to tackle it at some point!

[@kevinmiller1356]

@@EthanChlebowski Nice, lived in China for years and it's my fav noodle dish. It's also one of those great "accidently vegan" foods.

[@saamenerve1869]

@@EthanChlebowski Liang Pi is amazing! Takes a good amount of practice though, but I am certain that you can pull this off(no pun intended)!

[@christopherstein2024]

@@kevinmiller1356 POG🌱

[@teslashark]

Different ways to describe Biang is apparently used by old time extortion crews

[@whbi-senpai1085]

I love how flexible Ethans is with cooking and recipes and how he breaks it down in a simple guide!

[@pvpworld]

As someone who lived in Sichuan China for 6 years and traveled the country learning the cuisine and culture. I have to give you respect for this video as its one of the most authentic videos ive seen by a westerner on real mainland chinese cuisine.. most people have no idea what real chinese food is and i thank you for making this video and shining some light on real chinese food.. i'd love to see your take on yu xiang rou si or fen zheng rou

[@longfade]

I love videos like this; I went from ‘I could never make this dish’, to ‘I can’t wait to get home and make this’ in 10 minutes. Thanks Ethan!

[@28469]

Dude every video Ethan makes is a banger I've made a recipe of his for dinner every night for like 2 weeks straight and I ain't stopping

[@bustergundo516]

What recipe?

[@28469]

@@bustergundo516 multiple. I switch it up every night.

[@bustergundo516]

@@28469 nice

[@ononsoorizu6556]

This video is definitely a bang ...er

[@EustahijeMihajlović]

Good luck with clogged arteries

[@kcsherly125]

Being a Chinese and seeing you making these noodles AMAZED me. Your method is so authentic and easy to learn. Thank you! :)

[@goldfishyum]

I've made these noodles a while ago and the texture is just *chef's kiss*. But it look HOURS. Now I gotta try this recipe!

[@jiaxiw6723]

I also use the "oil splash on aromatics" technique on boiled wonton, dumplings or regular store-bought dry noodles.

[@annak9216]

Made this yesterday and was thoroughly impressed! It was way better than any noodle dish in Chinese restaurants in Moscow. It tastes just like in China - chewey, spicy and just overall fantastic. My noodles didn’t break and bianged perfectly from the start. Thank you🙏

[@guesswho2390]

I like that you include a little bit of info about where the food comes from and how they make it there. Noticed it in a lot of your videos. Paying respect to and acknowledging the culture the food originates from is important. Awesome work!

[@liaaaaaaaah]

There’s some magic in ur video i swear. I am a native Chinese but this video made me want to try biangbiang noodles at home more than I ever be with other Chinese cooking tutorials. Thanks for sharing!

[@hiriasbloodweaver8593]

I really appreciate how pragmatic your recipes are and that you include solutions to possible mistakes as well as the practical benefits of the recipes. Sure an italian Lasagne is great, but you're teaching great simple recipes or elements we can mix and combine for our daily meals, when there is not much time. Great work!

[@rabiesbiter5681]

This has been my favorite thing to make for a couple years now! Couple things I'd like to point out that I haven't seen yet. My apologies if someone else did first. But anyway. First thing is the flour. Set yourself up for success and use a hard flour. If you're in the US, bread flour works best. It'll have a slightly rougher texture but stretch very easily. When all I could get during the wheat shortage here was noodle flour imported from Korea (I live near a Korean market) I found the texture much improved, but stretching it was difficult and it required way more kneading to get the gluten window. My current compromise is to use either American AP flour or Korean noodle flour and mix it with vital gluten. Not too much, anything higher than about twelve percent protein and it will be unworkable. Oh, you'll also want to let your noodle strips come to room temperature if they were in the fridge. Don't remember it mentioned in the video, but I find cold dough quite a headache to work with in general. Hope that's helpful to someone.

[@brianng8350]

He did take out the noodle to warm up while he prepared the veggie.

[@rabiesbiter5681]

@@brianng8350 Thanks for pointing that out. I kinda missed it in the video. Ethan is very thorough and moves very fast, and my brain goes slowly. I should have watched twice before commenting. But then I still hope my comment is helpful anyway, at least to some people.

[@summer-jy2pw]

50% hydrated dough has such a nice texture,,, it's so smooth,,

[@antd2010]

Just made this tonight. These noodles will now live in my fridge every week. Fantastic recipe, we did it how you did here but without the lamb, and the umami flavor was insane! Thank you so much!!!

[@bobon123]

I am really impressed with how careful you are at being original and knowing what you are doing before filming. You are one of the few channels pronouncing properly the names and following the original recipes and explaining the traditional workflow, without being scared of _also_ giving your own opinion if you believe some parts of the traditional processes can be done better or in a simpler way. I could verify this being true for those cultures I am part of (I am half Italian and half Indian), and this gives me confidence that the same is true when you are speaking about food from cultures I do not know, like in this video. Really a high value channel!

[@CL-xr7fg]

Hi from Australia! As a Xi’an girl who lived many places in the world for 10 years, this BIANGBIANG noodle is definitely one of the home food I miss the most. You are so good at making this, looks authentic and yummy. Thank you for sharing Xi’an food to the world. 😊❤

[@dre6714]

I went to a Chinese noodle place that did Xian style noodles. These hand pulled noodles are literally the best noodles Ive ever had to this point.

[@tunahead101]

I rolled out left over pieces of the dough until thin and folded these over a diced and spiced shrimp mix. I steamed them for several minutes and made tasty dim sum-esque appetizers. This dough is fantastic to work with!

[@TheSunIsMyDestroyer]

had this in new york china town, i wont be back there for a while, i have no choice but to learn this or die

[@Doping1234]

My favorite recipe! I always add a bit of sesame oil to the sauce, gives it a nice touch. Also don't plan on doing much afterwards, that oily dish will fatigue you hard

[@EthanChlebowski]

Agreed, I used a bit of sesame oil in the ones I made last night. Also I use much less oil than the XFF cookbook haha. It's plenty oily!

[@lavenderblue4093]

Not to mention the garlic breath 😏

[@azadam]

I made up a riff on these today and have to say this is my first successful hand made noodle at home. Awesome texture, holds the sauce well, and a lot of fun to make!

[@ThisOffendsMeTV]

Right before you said “it is spicy I’m sweating” I was like “mans eyes watering hard” lmao spice it a always good

[@smellsfargo]

His face got so red at the end 😂😂😂😂😂😂😂😂😂

[@EthanChlebowski]

I live for that spice area right in between I'm sweating profusely and this is a little painful.

[@ThisOffendsMeTV]

@@EthanChlebowski oh agreed man. When the eyes water and head gets a little condensation action, it’s usually the right amount of spice for me

[@goodboy-ry8cf]

@@EthanChlebowskiHi can I use those noodles to make pad thai?

[@monke980]

@@ThisOffendsMeTV when you're eating spicy food and your nose gets a little runny and your eyes water a bit it's like heaven

[@liamtahaney713]

The original version of this dish from Xian famous foods is seriously the most delicious thing I've ever eaten in my life and it's like less than $10 what the heck

[@wiltmarlonelao]

If you had it in China, it might just cost you $1-2.

[@jonahs92]

@@wiltmarlonelao Yeah, but it's probably made with gutter oil, so......

[@aadavanelangovan1630]

@@jonahs92 Tasty gutter oil to boot.

[@derek7762]

@@jonahs92the secret is that actually almost every restaurant in the world recycles their oil

[@PreetiSingh-hh5xq]

Yep, he was a consultant. Thanks for the framework, Ethan!

[@indiragajah]

Just in time for Ramadan, this is going to be great to have in the fridge

[@hhemi0]

Thank you for not using any background music for intro and taste-testing. It just feels so satisfied.

[@scottev954]

Once again, never heard of this dish, and I'm totally going to make it! Thanks for opening up my cuisine!

[@renomicon5907]

0:48 i hope this wasn't intentional 😳😳😳

[@ducktape-3470]

I wouldn't mind if it was.

[@9ra448]

You say that you don’t want some fresh spicy polish muscular well fed nouds whenever you want...? you’re missing out

[@renomicon5907]

@@9ra448 down horrendous

[@upscalevogue8263]

What’re we looking at here 👀 I’m blind

[@gabrieldauphin1309]

@@upscalevogue8263 same here I'm highly confused by this comment thread... lmao

[@sandgaijin]

While I lived in China, there was this amazing noodle shop run by a Muslim family. It was awesome to watch them make the noodles. They would do this complex movements on the counter with the dough to make it look like a "cat's cradle" as they jump rope slapped it into the surface. Also, another good pairing of this is a scrambled egg cooked with tomato.

[@calico9046]

You mean like similar to shakshuka?

[@sandgaijin]

@@calico9046 No, nothing like shakshuka. The tomato are still in diced pieces and not mashed down and the eggs are scrambled, not cooked into the tomato along with garlic and onion and a bit of sugar. I think shakshuka would be pretty tasty though with these noodles though.

[@rohilthomson]

Hope they're okay. China seems to be dangerous for the Muslims rn.

[@jenicawoitowicz8895]

I made these tonight!! It was easy, I was amazed at how they stretched so well. Thanks Ethan!

[@evand11]

Please start all of your vids with those flavor shots holy moly

[@SamsHomeKitchen]

If you love a good food broll, I might have something for ya!

[@SamsHomeKitchen]

@@r.faj.5636 yeah dude! Joshua Weissman is the jam

[@michellebao7234]

As a Chinese, the Biang Biang noodle is way to challenge to me!!! You did really good job on this!

[@0xfeedcafe]

Wow, by the thumbnail I thought it was some type of pappardelle alla bolognese, super good video as always

[@EthanChlebowski]

You could definitely use these for a bolognese tbh lol

[@asier5551]

He probably knows what to be a minority is.

[@0xfeedcafe]

@@asier5551 Asier me estoy descojonando

[@0xfeedcafe]

Excuse @Asier youtube comment readers, this is a joke about a spanish youtuber called Jpelirojo that looks alike Ethan and Jpelirojo is pretty dumb and he said some time ago that he was oppresed as a minority because he is redhaired, and Asier is a good friend of mine and a super cool guy that found me in the comments :3

[@ellimiller8620]

🤣🤣🤣 I remember when Ethan only had 23k subscribers!! Ive made several of his recipes, n they always turned out well. I'm glad to see he's gotten the love he deserves!

[@mihirlavande]

You know what would be amazing with these noodles? Some homemade black bean chili crisp. 1 part washed fermented black beans, 2 parts Chinese chili powder, 2 parts oil and 1 parts diced form tofu slowly fried in the oil. Keep it the fridge for at least a day before eating.

[@emsee120]

I had hand ripped noodles at NYC Chinatown and was by far the best street food I've had while I was there. I miss it so much, so I def have to make these when I'm free.

[@andrewb9942]

Used to eat Xian 4 times a week in Midtown NYC. Definitely going to try this recipe out.

[@nfc14g]

"Gluten window". So thorough in the instructions, love it.

[@AstroDenny]

Loved this video- My favorite thing to add to something like this would be flash fried shredded brussels sprouts with chili flakes. Healthy and nice texture! I'll be making these for sure!

[@jimmyzhao2673]

Wow, pouring the hot oil over was fantastic ! I will try this recipe for sure.

[@Ash_Wen-li]

Biang Biang & Udon were the first noodles I learned to make last year during our first lockdown

[@alexnoman1498]

Stepping on dough is fun and takes all the work out of kneading. I've had so much Udon this past year :D

[@zraven2931]

Ha, yeah me too. I failed horribly at udon, learned how to pull noodles, then made ramen noodles and now I own a mechanical noodle machine lmao

[@simonloo6343]

What a great channel. Love the adventurousness of all the food explorations. The world is better for it. Who wants to eat boring food!

[@anshumankarthik4325]

Ethan is easily (one of) the most high quality Foodtubers out there. If you’re reading this, a couple of questions: 1. What are your thoughts of bread flour vs APF for noodles? Especially if the goal is a chewy noodle that can be bianged easily? 2. Would you necessarily recommend an autolyse for the dough? When would that help? 3. Why exactly should the oil be that hot? What would happen if it was as a little colder (sorry, I’m a little paranoid about smoking oil combusting) Love your stuff - gives us all inspiration to follow our hobbies with excellence!

[@EthanChlebowski]

1 - Higher gluten flour like bread flour should help get a slightly chewier noodle. How much I'm not sure! 2 - I actually kind of did an autolyse for my version, though I didn't call it out. XFF mentions kneading for a full 8 to 10 minutes then resting for a shorter time. I tried that but found Mixing / kneading for 3 to 5 mins then letting it rest for 30 (autolyse) made it easier to knead the second time and increased the extensibility a bit. 3 - Since the noodles, aromatics, and vegetables are a lot of volume having a higher heat ensures the dish stays hot! XFF mentions just below smoking point, but you could probably go lower if you want to!

[@Ash_Wen-li]

I highly recommend bread flour. For me the noodles weren't really stretching that well until I used it. The gluten helps make the noodles more elastic and durable

[@gsk3292]

In addition to hot oils releases flavours from dry spices, there are also some raw aromatics in there (garlics, Chinese chives, ginger). Hot oils poured directly on top sort of cooks them and also releases great aromas and mellow out some of the pungent flavours. Definitely be careful with the hot oil but just as Ethan said below the smoking point is ideal!

[@anshumankarthik4325]

@@EthanChlebowski Thank you so much! Definitely going to try this! (P.S. hoping for a dosa video from you someday!)

[@lindathao5017]

This is my first time discovering your channel and I immediately had to subscribe. The amount of detail that from the instructions and time estimations, to the measurements to the calorie count is just amazing. Not to mention the authenticity of the recipes and technique! I look forward to more content and binging previous ones!

[@SonjaL]

Hey Ethan, I really enjoyed watching this and will for sure try this recipe! Thanks for including metric measurements in the recipe! It really helps us European folks out

[@nodder24]

Had to try this right after watching the video. Turned out amazing right at the first attempt. I am blown away how good (and different) things can taste, even with such simple ingredients. Thank you for the video.

[@shunyaobai6815]

If you plan on making these often to meal prep, you can prepare the oil and vegetables beforehand. Portion the vegetables separately and store refrigerated. Pour the hot oil over the chilli flakes and other spices in a heatproof container before pouring it into a glass jar when cooled. Refrigerate. The chilli oil should keep for a few weeks, but it's best to have it as soon as possible because it'll be less fragrant over time.

[@maazuponvelocity]

Thank you

[@rivenroyce9923]

My absolute favourite cooking channel on so many levels

[@attorneyrobert]

Thank you for teaching us how to get ripped, Ethan.

[@cyclingpanda1]

Thanks for the recipe. I'm so addicted to these noodles now. They're so simple to make and better than anything from restaurants near by me.

[@lmao6]

The first time I had xian food was in North York toronto at a restaurant called artisan noodle. It was like entering another world. I tried to make these noodles once but failed at getting the texture. I am going to try your recipe and will be buying the xian famous foods cookbook as well!

[@ayal.shachar]

Xian Famous Food was one of my favorite spots in NYC. I can’t wait to try this recipe.

[@kraken9773]

Now I have to explain what that noise was to my mom... I should have had my headphones on.

[@SamsHomeKitchen]

Lmao the pounding is legit

[@buddah8706]

Show her the video...

[@fisheauchocolat9682]

WHY??? How old even are u... that basically assures her that u do understand and got knowledge what that sound could resemble. Best action u could've done is increasing volume in the parts where the dude is saying cooking-related stuff.

[@fisheauchocolat9682]

@@buddah8706 imagine a 14 yo (that's me) explaining to his sister that the sound she just heard wasn't from an adult content video, that's the dumbest thing u could ever do U should Indirectly make her think ur completely clueless, turning down the volume might bring suspicions too

[@buddah8706]

@@fisheauchocolat9682 if his mom heard it she’s definitely gonna say what In the hell are you watching?? Then he could be like I’m watching a cooking video and show her ...

[@Johnny-dangerously-s5n]

YOU are the ONLY person….out of thousands…including the Xi’an guy….to make a video showing EXACTLY how to make these noodles….I just made them with the cumin lamb from your video as well…..INSANELY good….kudos to you sir!

[@sautewithdre]

There’s a place in nyc that does these type of noodles it’s called very fresh noodles. Seeing this video has me wanting to go there right now! Good job man!

[@junhaoliang4228]

I always respect people that made their noodles and bread at home. 👌

[@ALLCAPS]

Ethan, thanks for your videos... you bring back the true reason for anybody to cook. It is the love for food and love for sharing that we have. Also, that video you made on the Jalepenios or other peppers with cheese in them charred and cooked and served in tacos was insane... i made this for my wife's family and they thought I was a cooking guru! Thank you! 10/10 tacos. subscribed!

[@jadechng5]

Just need to say, tired this w my group of friends and had so much fun. The texture of the noodles were amazing too, essy and delicious

[@masterchief5231]

Who would have thought that we‘d ever start slapping noodles someday like they traditionally do in China. Great times we live in.

[@andrewu2480]

I'm in the middle of a fast watching these delicious looking food videos, but it makes me look so forward to eating again.

[@kanishksharma8016]

hes so scientific and detailed with everything

[@gunsnroses516]

Jesus Christ Ethan, according to your titles, everybody should know how to cook everything

[@EthanChlebowski]

That is the goal of the series :)

[@jzplayinggame]

You should watch basics with babish, where making na'an from SCRATCH is considered basic kitchen and cooking skills

[@nishantkosambiya1645]

@@jzplayinggame my mom makes naan, roti, etc.. every day. from scratch! pretty basic in an Indian household

[@seanwoodburn2616]

You should!

[@lisaisa]

@@jzplayinggame Yeah I wouldn’t call it a _basic_ but naan isn’t that hard to make

[@surajvenkat]

The ease with which you are making this. You are my new Babish.

[@prinpak6]

As you slap those noodles on the table my wife asks me what the hell im watching 😂

[@evonnelai6758]

🙀🙀🙈🙈

[@munkykng416]

That's when you say, just some spicy noods 😂

[@petehoover6616]

Wait......y'all sound lahk thaet? Whah ainchew awl git ta yammeren er sumpin, mebee yell out a YEE HAW er sumpin? Thaet smacken jes' sounz BOREN!

[@majestic6303]

Lol!

[@fardinahsan2069]

I don't live in the US, but I made sure to visit Xi'an famous foods (because I saw them in Munchies) when I visited NYC, Definitely one of the better noodle dishes I've had in my life.

[@aidenadams2072]

I just made ur pita pizza for lunch today. My family loved it. Thank you! (And of course I made the pickled onions)

[@stevemyers8065]

I just tried this and it was wonderful! Very hot but wonderful none the less. Thanks for the recipe.

[@Felu]

That was some serious ASMR in the beginning of the video :)

[@MarkFaldborg]

Usually the reason I am unable to make a recipe is because I cannot get the ingredients or I am missing equipment. This time it is because my kitchen is too small. Great recipe Ethan thanks! Love the hot nood framework

[@AwaitingTheBlessedHope]

Make the noodles on a clean/disinfected desk or dining table, etc?

[@GatorAidMedical]

Dude, you are killing it with these videos. Xi'an is some of the best food I've ever had, and this and the cumin lamb sandwich were two of the things I wanted to buy the cookbook for - might not even need it anymore

[@delinquense]

Quickly becoming one of my favorite channels!

[@zevnafte5168]

Wow! I don’t usually comment but this was a fantastic video. Really well put together and such a good step by step. Making these tomorrow and looking forward to more content:)

[@EzDeanFassassi]

Hey Ethan, thank you for this. I used to live in Xi'an and I've missed these noodles so I look forward to making them. Also, the cumin lamb is indeed paired with these back in Xi'an. People typically order roasted lamb kebabs spiced with cumin and other flavors, as well as spiced fried bread to go along with it but it isn't placed on top, the meat is a side dish. Thanks again!

[@siddhartaghosh100]

Hey Ethan, love your work. Keep going man. And keep that Mustache of yours mate !!

[@lakrasia]

Just subscribed out of gratitude for the metric units - as well as the detaileld explanations.

[@ReturnTrip]

I adapted the recipe to use this method: 1. Stir-fry the aromatics (including the ginger from the noodle sauce) and spices in a frying pan together for a couple of minutes over high heat in some oil. 2. Then add any extra toppings you want (sliced meat, some veg, tofu, etc., - I used hot-pot style sliced beef cut into 2 inch-long slices) to the frying pan, and stir fry in the oil until cooked. 3. Blanch the noodles for a few minutes and then add them to the frying pan, followed by the noodle sauce, and mix together for 30 seconds over high heat to bring it together. I think this method is simpler, and provides the opportunity to brown the garlic and soften the ginger in the pan. I also prefer this method, as pouring the hot oil over the spices at the end misses the chance to properly infuse the oil with all the aromatics and spices you're using. Additionally: - I found the noodle sauce a bit too salty. I would recommend reducing the ratio of soy sauce to vinegar and oyster sauce from 3:1:1 to 2:1:1. - If you can find it, using sichuan peppercorn-infused oil instead of sichuan peppercorns will make your life a lot easier (no need for mortar + pestle, less washing up, etc.). - Finally, be as accurate as you can when shaping the noodles. It's worth taking the time to make nice rectangles with the bench scraper. Any small differences in thickness, width etc., will give you very uneven noodles in the end, which while they look charming and rustic, will cook unevenly.

[@blackiepiggie6110]

This is called fried noodles, or chow mein in Cantonese.

[@blackiepiggie6110]

Highest respect for replicating this dish!

[@happyarewewhosmile]

The moment I heard you using weight measurements to make the dough I knew I would try this. I HATE when recipes use volume, since it is subject to change-using volume makes recipes needlessly inconsistent and is a big deterrent for me since I know it wouldn't come out well if I tried. Thanks for using weight.

[@bethanymoreland4625]

I made these noodles tonight and they turned out great for a first attempt! Will make again.

[@satoshiketchump]

Fun fact: the Chinese characters for biang biang mein is the one of, if not the most complicated character there is

[@puck971]

Thank you for the lamb and noodles recipe and measurements in grams is really appreciated. Their location was really close to my office but haven't had a chance to go during pandemic.

[@ChaoticGoodEats]

oh my god my boy E did not just make Biang Biang noodles THIS IS A DREAM COME TRUE

[@TheCheEnergy]

Just came to say I appreciate how much more tidy you are in this video compared to see of the older ones I've watched

[@ishmama.5950]

It's Ramadan, and here I am watching food videos lol

[@MACEO475]

I was waiting for this video my whole life. This is probably the best way to flex on poeple you're cooking for Those framwork tables with other usable ingredients are pretty nice

[@danb4811]

Im imagining a video with ethan, babish, j kenji, not another cooking show, matty Matheson etc. Just one epic cooking video.

[@stauffap]

This deserves a like and a comment. Very entertaining!

[@clausch.3517]

I like that he gave us the calories for the noodles but he completely glossed over the 40 grams of oil that goes with them

[@wrathford]

Well, obviously this isn't something to be made every day. Live a little!

[@clausch.3517]

@@wrathford I'm not saying that you shouldn't make this, I'm just pointing the irony of counting calories on a plate with enough oil for two to three servings

[@clausch.3517]

@@elg94 "nothing" wrong? it's one of the unhealthiest foods around

[@invinciblemode]

@@clausch.3517 sugars are worse than fats

[@clausch.3517]

@@invinciblemode being worse doesn't make the other option automatically good, only by comparison it's like saying that one can of oil is healthiER than a can of cola, doesn't mean you should chug that over the other

[@jackstrubbe7608]

this is a great "stumble-upon"! Subscribed. I love these noodles and had no idea they were so easy. Oddly, I will have to slightly adapt the slapping technique because in my tiny retirement efficiency apartment my counter-table is only 32 inches. Let-her-rip! I just finished a home-fermented miso that will suit the noodles perfectly.

[@markzhao6230]

Fun fact: Xi'An is known to some people as the "capital of carbs" in China

[@Jo-bo1mp]

lol love this😍

[@kirsten9729]

Lol well I’m sold. I’ll be moving there ASAP.

[@jodaf1n_67]

I did an exchange in Beijing and fell in love with biang biang noodles in Xi'an. I need this!

[@rorymahony1058]

LMAO straight to the comments as soon as I heard the sound