Sichuan MSG Noodles (味精素面)
MSG noodles - yep, you read that right (a direct translation of the Chinese - 味精素面). They're a classic dish from Leshan, a great food city a couple hours south of Chengdu. They're a pretty easy dish all things considered - basically just a mix of MSG, chili oil, and Sichuanese yacai (pickled and fermented mustard green).
We wanted to include this because despite the fact that a lot of people've become a *lot* more open with the ingredient in recent years, we've seen a number of people online not really know how to cook with MSG. We might do a whole video on the topic one day, but for now, we thought a recipe video would do.
Written recipe's over here on /r/cooking:
Oh, and huge thank you (again) to Trevor James a.k.a. the Food Ranger for the street food footage of the kabing in there. Usually I like to credit in the video (even though he was awesome and didn't even ask us to credit him), but forgot the ol' courtesy: ____. So definitely check out his video - that one was from Leshan actually, so if you're curious what the food's like there, it's a nice look:
And check out our Patreon if you'd like to support the project!
Outro Music: Add And by Broke For Free
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Friday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shunde, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Spicy Vegetarian Sichuan Cold Noodles 【四川凉面 做法】
Great dinner dish for a hot summer night! You can find this spicy #Sichuan Cold Noodle #四川凉面 dish almost everywhere in Sichuan on the street, and almost everybody has a different way of cooking this dish. Tonight we are feeling #vegan so we are not putting any meat in there, but you can put some hand-shredded chicken in your noodle as well. Most importantly, you need to cook your noodle to about 90% cooked, and make sure you put sesame oil, soy sauce (and vinegar if you wish), and some #spicy Chinese sauce on the #noodle.
NOTE: ***One thing we did noticeably different is that we use ice-cold water to cool the noodles down (plus oil), whereas normally people would cool down the noodles using a fan. But we like the texture of the noodle after giving them an ice bath***
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Ingredient:
Noodle (most people use rounded noodle, but we used white noodle #陽春面)
Cucumber
Carrot
Spicy Sauce (we used 老干媽 this time)
Pennant
Sesame Seeds
Sesame Oil
Ingredient for Sauce:
Peanut Butter
Sesame Oil
Water
Additional Optional Ingredient:
Chinese Black Vinegar
Garlic Water + Minced Garlic
Cooked Mungbean Sprouts
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Music by Axel Mansoor - Cold Sweat -
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#chinesecooking #chinesehomecooking #foodwithstepbie #stepbie #liangmian #sichuan #streetfood #veganrecipe
Authentic Sichuan Suan La Fen Hot and Sour Noodles Recipe - Better Than Takeout Food 酸辣粉
Hot and Sour Noodles (酸辣粉) is a dish that comes from Sichuan, China, and is a popular part of Sichuan Cuisine. The noodles are made from starch derived from peas, potato, sweet potato, or rice.
Hot and sour sauce ingredients:
chopped garlic
chopped chili
3 grams of white pepper
cooked white sesame amount
boiling oil
3 grams of salt
15 grams of light soy sauce
30 grams of vinegar
Fen 粉 (noodle) ingredients:
150 grams of sweet potato starch
100 grams of water
200 grams of hot water
150 grams of sweet potato starch
How to make Sichuan Cold Noodles 四川凉面
How to make Sichuan Cold Noodles.
Sichuan Cold Noodles is a very popular Sichuan appetizer. You can probably find it in any Sichuan restaurant. Noodles should be cooked al dente. To make more spicy, you may add more chili oil. I normally make it lighter without ground garlic and ginger but you can add them to your taste.
Ingredients:
1 pound fresh Chinese noodles (dried noodles or thin pasta)
1/4 of cucumber, cut into slivers (or blanched bean sprouts)
1/2 cup chopped scallion
3 tablespoons light soy sauce
2 tablespoons white rice vinegar (or dark vinegar)
2 tablespoons sesame oil
2 tablespoons chili oil
2 tablespoons sugar
2 teaspoons Sichuan pepper powder
1 teaspoon salt
Pans
Circulon 12-Inch Stir Fry Pan
Circulon Elite 14-Inch Stir Fry
Circulon 10-Inch and 12-Inch Skillets
Anolon Nonstick 3-1/2-Quart Saucepan
Aroma Digital Rice Cooker
Cameras
Canon EOS Canon EOS 70D
Canon EOS Canon T3i
SPICE UP your weekly menu with this quick + easy Noodles Recipe
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LEARN HOW TO MAKE AN EASY AND QUICK SWEET + SPICY NOODLES RECIPE TODAY!
LAY HO LAY HO! If there's noodles, I'm game! Join me in this episode and learn how to make an easy, quick, and tasty sweet and spicy noodles stir fry recipe right at home! Let's begin
Ingredients:
4 pieces garlic
small piece ginger
5 sticks green onion
1 tbsp doubanjiang
1/2 tbsp soy sauce
1 tsp dark soy sauce
1 tsp black vinegar
splash toasted sesame oil
1/2 tbsp maple syrup
1/4 cup peanuts
1 tsp white sesame seeds
140g dry ramen noodles
2 tbsp avocado oil
1 tsp gochugaru
1 tsp crushed chili flakes
Directions:
1. Bring some water to boil for the noodles
2. Finely chop the garlic and ginger. Finely chop the green onions keeping the white and green parts separate
3. Make the stir fry sauce by combining together the doubanjiang, soy sauce, dark soy sauce, black vinegar, toasted sesame oil, and maple syrup
4. Heat up a nonstick pan to medium heat. Add the peanuts and white sesame seeds. Toast for 2-3min, then set aside
5. Boil the noodles for half the time to package instruction (in this case 2min). Gently loosen the noodles with chopsticks
6. Place the pan back to medium heat. Add the avocado oil followed by the garlic, ginger, and the white parts from the green onions. Sauté for about 1min
7. Add the gochugaru and crushed chili flakes. Sauté for another minute
8. Strain out the noodles and add to the pan followed by the stir fry sauce. Add the green onions, toasted peanuts, and sesame seeds but save some for garnish
9. Sauté for a couple of minutes, then plate the noodles. Garnish with the remaining peanuts, sesame seeds, and green onion
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Cold Sichuan Noodles: Ken In The Kitchen
Join me weekdays at 9:30 AM Pacific for the LIVE show. Today, Ken In The Kitchen” attempted a cold Szechuan Noodle dish. I mean...cold noodles. How hard could it be?
ABOUT THE SHOW
I'm learning my way around the kitchen. Very slowly. I have almost no experience cooking...well, anything. Every dish I cook on the show, I'm cooking it for the first time. LIVE, in front of the Internet. What could go wrong?
Oh, and did I mention I'm also learning how to Livestream with a multi-cam setup? While teaching myself to cook? It is all a work in progress.
RECIPE
Casual Coffee with Ken Patreon