Education about what goes in your pantry and what goes in your fridge would be wonderful! Example fish sauce, soy sauce, different vinegars and and other condiments 😘
Hi Marion. I am cosistently impressed by the highly professional yet thorough ,accessible information contained in every one of your videos. Photography is brilliant. Thanks. Chris from Sydney
I'm an American Asian and I still get intimidated walking down the Asian noodle aisle. My parents were way too busy to teach the ways of noodle if you will. Thanks for this post Marion! I come back to this video often when the family wants a noodle dish for dinner. This video is my cheat sheet.
Thank you Marion for your much appreciated guidance thru this amazing video. Been surfing RUclips trying to get guidance on how to prepare these noodles prior to cooking them and your video is the most informative I have come across.
thanks u so much . I didn t get the story about put ur noodles in the water 30 mn before to boil them . Now , yes . Now i ll be a master chief because of you
Thanks so much for this video, I’ve been searching everywhere for explanations and this answered many questions. Loved the tips about being able to wrap a noodle around your finger, what a finished noodle should taste like, and many others.
This is an extremely helpful video. Wonderfully done. I really needed to learn how to handle Asian noodles and you have covered a few of them extremely well in this video. Would you consider making a video on the fresh noodles found in the refrigerated section at Asian markets. There is such a great variety that every time I go to the Asian supermarket I am so confused and don’t know which one to buy nor how to handle them. Thank you very much for the great work.
In Japan, we cook udon from dry, just like pasta and soba, but in the US, I see them usually sold in the vacuum-sealed packet as you've shown, Marion. Love this video and all your others, btw! Are the udon commonly available dried in Asian supermarkets outside of Japan? I've not looked. I love udon but try to gravitate toward shirataki, which aren't noodles, per se, but can be used as a low-low carb alternative. I think the secret when cooking udon or soba from dry is to ensure they don't boil over as they have a lot of starch and go to a rolling boil very quickly. They also have to be rinsed to get the excess starch off to prevent a cloudy tsuyu, which would be gross.
Such awesome info! Thank you so much! In Thailand we can get frozen udon and the vacuum-sealed udon. But it's very hard to find dried udon. In Australia it is mainly vacuum-sealed udon in the major supermarkets. I'm very interested to try out your tips with dried udon though. So I'm going to see if I can find some in Bangkok. Thank you for sharing!!
I love this! I recently found & have become addicted to watching your videos & recreating your recipes. Could you do a video dedicated to sauces & various cooking liquids? It can be overwhelming knowing when to use soy sauce, dark soy sauce, Chinese black vinegar, fish sauce, oyster sauce, Hoisin sauce, Mirin, sesame oil, normal oil, etc. I've sorta figured things out w/ sesame oil & not adding too much until near the end of the cooking process. I also prefer using honey or agave as a sweetener, rather than sugar. But it would be cool to see what flavorings you would & wouldn't recommend mixing & why. Thanks ( :
The best hack for udon noodles is, if you are using them in a soup, to boil them inside the soup. That way as soon as they are coming apart, you can serve the soup!
Hi Marion, Can you describe how to deal with fresh rice noodles/sheets? I always seem to have trouble with them breaking apart no matter what I do. Thanks in advance & love your channel!
I just wanted to ask same question. If I don't want to prepare the whole bag of noodles, what is the best way to separate them? They're twisted and cannot be cut with scissors.
I recently purchased frozen udon. Do you think I should let them thaw first then proceed with the technique you showed us or go right in?? Thanks Marion and ♥️ you and your Mum!!
Can you talk about the different Chineses noodles? And the Korean sweet potato noodle too. What kind of noodles are better for make a Japanese Yakisoba?
New sub here. Was looking at one of your video on a shrimp dish then found one of your mom. She's great! Love her style and attitude! She really needs her own channel! Anyway, can't wait to watch more of your videos as I love all kinds of Asian cooking and of course your mom!👍👍
Hello There I want to make a soup recipe with rice vermicelli. Should I use the cooking process as is or do you have any recommendations? Such a good video!
@marion's kitchen, ok Marion, love love love your channel. Love your recipes. Love the way you give tips & tricks and info too. My question is regarding the 'ice bath'. I'm thinking about a lot of the Thai (in Thailand) restaurants I've eaten at and I can't remember ever seeing the ice bath. So just how critical is it please? Did I mention that I love your work.
I soaked some wide dry noodles in room temp water for about 40/45 minutes, and when I put them in boiling water, they were done in less than 3 minutes. Just so you know.
Hi Marion. I have bought shandong ramen noodles and not happy with it. I tried it for stir fry and it was disaster. And tried it as a soup and it turned out so thick and mushy. Can you help before I throw the 3 packs of them. Is there certain recipe for this kind of noodle?
Hi Marion, this is my first time cooking chow Mein noodles. I’m using the brand Farkay . I boiled them for two mins and they all stuck together. What am I doing wrong?
Hello Marion, I do have and want to prepare noodles made out of tapioca but I do not know how to soft them because they are the dry type of, dehydrated ones like the rice noodles, could you give me tip?, thanks a lot in advance for your help Sincerely Luis
Pretty much soak dry noodles in water until flexible. Rice sticks for pad thai add boiling step til al dente after soak. Pre cooked soft noodles boil until they seperate with coaxing. This video was a great help. I followed instructions on the package of asian rice stick noodles and it said to soak for ten min in cold water then stir fry.....this doesn't work and they will stick together. Could just be a terrible translation of the instructions.
It takes a lot of the starch out of the noodle. Its a rice noodle not regular wheat pasta noodle. If you boil straight out the packet they don’t taste good. They are very sticky and take forever to cook.
Hello I bought Rice Vermicel, and followed the direction on the package Cooking them 5 MN in boilling water, then Rince them under cool water, my Great deception, they were uncooked and impossible to eat them, it was like shewing Plastic, I thru them, and swore I will never buy them again, can you pls tell me why I failled doing this ? My Love and Best regards
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
I am an 18 year old girl who loves cooking Asian dishes. And your channel is my oxygen. I'm asian too and your videos have helped me so much
Army
Education about what goes in your pantry and what goes in your fridge would be wonderful! Example fish sauce, soy sauce, different vinegars and and other condiments 😘
Great idea Bailey! I'll add it to my list of videos to create :-)
Most go straight to what's added to the noodles. Great to see someone take time to explain various kinds, how to prepare etc.
Hi Marion. I am cosistently impressed by the highly professional yet thorough ,accessible information contained in every one of your videos. Photography is brilliant. Thanks. Chris from Sydney
Christine Brown How kind of you to take the time to write such a thoughtful comment. Makes all the hard work worthwhile. Thank you so much 😊😊😊
I'm an American Asian and I still get intimidated walking down the Asian noodle aisle. My parents were way too busy to teach the ways of noodle if you will.
Thanks for this post Marion! I come back to this video often when the family wants a noodle dish for dinner. This video is my cheat sheet.
Thank you Marion for your much appreciated guidance thru this amazing video. Been surfing RUclips trying to get guidance on how to prepare these noodles prior to cooking them and your video is the most informative I have come across.
thanks u so much . I didn t get the story about put ur noodles in the water 30 mn before to boil them . Now , yes .
Now i ll be a master chief because of you
Thanks so much for this video, I’ve been searching everywhere for explanations and this answered many questions. Loved the tips about being able to wrap a noodle around your finger, what a finished noodle should taste like, and many others.
Oh my gosh! Like I looked hi and lo and no tutorials on vacuum sealed precooked noodle prep! THANK YOU!!!!
This is an extremely helpful video. Wonderfully done. I really needed to learn how to handle Asian noodles and you have covered a few of them extremely well in this video. Would you consider making a video on the fresh noodles found in the refrigerated section at Asian markets. There is such a great variety that every time I go to the Asian supermarket I am so confused and don’t know which one to buy nor how to handle them. Thank you very much for the great work.
I have only just discovered you, but, find your videos extremely helpful. Thank you.
Thank you so much Sue!
Very useful Marion, thank you! It has always been a mystery to me..and I love Asian noodle dishes 🍜
That was so good I didn't want you to stop the cooking process!! ❤
Very useful and it's helpful for me, I'm glad that this video popped onto my phone screen. Love this 💜
Thanks Marion! This is exactly what I needed. No more sticky noodles for me. Cheers!
I'm a new subbie. I love your videos. Can you make a video of Top 10 Asian seasonings and/or spices to always have available in your kitchen?
Thank you for subscribing and welcome Edwina! Awesome suggestion. I'll add it to my list of videos to create 👍
In Japan, we cook udon from dry, just like pasta and soba, but in the US, I see them usually sold in the vacuum-sealed packet as you've shown, Marion. Love this video and all your others, btw! Are the udon commonly available dried in Asian supermarkets outside of Japan? I've not looked. I love udon but try to gravitate toward shirataki, which aren't noodles, per se, but can be used as a low-low carb alternative. I think the secret when cooking udon or soba from dry is to ensure they don't boil over as they have a lot of starch and go to a rolling boil very quickly. They also have to be rinsed to get the excess starch off to prevent a cloudy tsuyu, which would be gross.
Such awesome info! Thank you so much! In Thailand we can get frozen udon and the vacuum-sealed udon. But it's very hard to find dried udon. In Australia it is mainly vacuum-sealed udon in the major supermarkets. I'm very interested to try out your tips with dried udon though. So I'm going to see if I can find some in Bangkok. Thank you for sharing!!
Great information. Thank you so much. You learn something new every day.
Thank you for the noodle information. Excellent explanations.
Thank You Marion.🙂
Noodle Heaven! Thank you Marion
Very informative. Thanks for the lesson 👍👍
Not only you learn different recipes its also informative thanks marion😘😚😙😗
Love Valencia 😊😊😊
I love this! I recently found & have become addicted to watching your videos & recreating your recipes. Could you do a video dedicated to sauces & various cooking liquids? It can be overwhelming knowing when to use soy sauce, dark soy sauce, Chinese black vinegar, fish sauce, oyster sauce, Hoisin sauce, Mirin, sesame oil, normal oil, etc.
I've sorta figured things out w/ sesame oil & not adding too much until near the end of the cooking process. I also prefer using honey or agave as a sweetener, rather than sugar. But it would be cool to see what flavorings you would & wouldn't recommend mixing & why. Thanks ( :
Hi Marion, I am making your Rad Nah tonight and Would love to know how to prepare the rice noodles for the Rad Nah please.
Love your food!!!
Love this! Thank you!!
Mushy noodles brought me to this channel 😔 🤧
Same
Same
Same
Well presented. I think I learned a few things.
Yessss finally thank you!!! I still don't understand HOW you don't have 1 mil subs !? You most certainly SHOULD!!
Aw Amber thank you so much!!! 😍😍😍 Thank you for being a subscriber!!
Been trying to watch this video since yesterday now I can finally prepare my food
Yayy!! How do you like them? 😊 -Team Marion's Kitchen
Super useful, thanks Marion! 🍜
Excellent topic. Really informative. Thank you!!
Thank you for watching Ericson!
Very helpful, thanks 🐨
Thank you for this video or really helped 🙏🙏
She loves her noodles and her chilles.
Angélo Hyacinthus sure do!
thank you so much for showing me how to prepare noodles l always had trouble with noodles now l know exactly what to do
Really helpful ty!!
You are soo helpful I really enjoyed watching yr videos thank you for sharing
The best hack for udon noodles is, if you are using them in a soup, to boil them inside the soup. That way as soon as they are coming apart, you can serve the soup!
Udon is da bomb, but for my noodle soups I have been on a Miracle Noodles kick lately. I could live on noodle soups
Wow! Thank you so much!
This is morw informative.. Thank you marion.. now my noodle is not sticky finger anymore.. im a fan
Super useful video. Thank you!!
Thank you so much 🙏
Thanks for sharing Marion. Lucky I use Ll of those noodles before. Thanks for the tips! 👍 ❤
Thank you for this video
Thank you so much . I loved it
Hi Marion, Can you describe how to deal with fresh rice noodles/sheets? I always seem to have trouble with them breaking apart no matter what I do. Thanks in advance & love your channel!
I just wanted to ask same question. If I don't want to prepare the whole bag of noodles, what is the best way to separate them? They're twisted and cannot be cut with scissors.
I recently purchased frozen udon. Do you think I should let them thaw first then proceed with the technique you showed us or go right in?? Thanks Marion and ♥️ you and your Mum!!
I believe you do let them thaw
Yes, you let the frozen noodles thaw
Asian impostant food = rice and noodles
Westren = pasta and bread
not really, the main staple food in the west is potatoes, followed by bread. pasta not so much...
+ Middle eastern: rice and bread 🤦🏻♀️
I love vermeci noodles perfect for soup
Really great
Can you talk about the different Chineses noodles? And the Korean sweet potato noodle too.
What kind of noodles are better for make a Japanese Yakisoba?
Sounds like a great idea Leonardo! Will do :-)
@@Marionskitchen great! Thanks for your attention and congratulations for your great work! :D
Very informative. Now I know how to make noodles
After prepping the thin vermicelli noodles, can they be used in the wok with veggies etc?
Can we do stir fry recipes with rice vermicelli?
Super helpful
Super helpful!!
New sub here. Was looking at one of your video on a shrimp dish then found one of your mom. She's great! Love her style and attitude! She really needs her own channel! Anyway, can't wait to watch more of your videos as I love all kinds of Asian cooking and of course your mom!👍👍
and my love for noodles want to meet you one day Marion,, thanks for all of your loving recipes,,
Rice vermicelli can they be stir fry? Do you have a good recipe not to spicy to try? Thank you for sharing your knowlegde
thank you
Can you do a video on the recipe for the glass noodles that seem to be in every chinese buffet? I love them and cant get the right flavor.
Please consider selling your products in Canada! I would love to have access to them!
Love this! Thanks for the tips - just wondering if you have any for soba noodles as well? :)
I do! Will add soba to my next noodle how to :-)
0:02 does someone know which video this was from? Looks delicious
Nice
Wht is best noodle for crispy fried noodle dishes
Thank u 🙏🏼
I would like if you can do one with Taiwan fresh noodles please
Hello There I want to make a soup recipe with rice vermicelli. Should I use the cooking process as is or do you have any recommendations? Such a good video!
@marion's kitchen, ok Marion, love love love your channel. Love your recipes. Love the way you give tips & tricks and info too. My question is regarding the 'ice bath'. I'm thinking about a lot of the Thai (in Thailand) restaurants I've eaten at and I can't remember ever seeing the ice bath. So just how critical is it please? Did I mention that I love your work.
which noodle you use
Do I prepare dried wheat noodles like the ramen?
Hi Marion, love watching ur videos. Can I use rice vermicelli to prepare pho soup?
Can you use glass noodles for spaghetti?
Marion, can you tell us how to make empanadas or pastei?
I soaked some wide dry noodles in room temp water for about 40/45 minutes, and when I put them in boiling water, they were done in less than 3 minutes. Just so you know.
Hi Marion. I have bought shandong ramen noodles and not happy with it. I tried it for stir fry and it was disaster. And tried it as a soup and it turned out so thick and mushy. Can you help before I throw the 3 packs of them. Is there certain recipe for this kind of noodle?
Magnifique 👌
Hi Marion, this is my first time cooking chow Mein noodles. I’m using the brand Farkay . I boiled them for two mins and they all stuck together. What am I doing wrong?
How am I just now finding you? Thank you for the info! New subscriber right here!
Hey guys,I have a question-hpw to separate raw (dry) noodles if I want to cook half of the bag? They are twisted and can't be cut with scissors.
Hello Marion, I do have and want to prepare noodles made out of tapioca but I do not know how to soft them because they are the dry type of, dehydrated ones like the rice noodles, could you give me tip?, thanks a lot in advance for your help
Sincerely
Luis
I bought rice noodles cut like fettuccini how should I prepare them for eating
Ugh boiled water immediately mushed my rice vermicelli! Any tips?
what about banh pho vermicelli thailand flat noodles?
What about kanum jeen noodles????
Pretty much soak dry noodles in water until flexible. Rice sticks for pad thai add boiling step til al dente after soak. Pre cooked soft noodles boil until they seperate with coaxing. This video was a great help. I followed instructions on the package of asian rice stick noodles and it said to soak for ten min in cold water then stir fry.....this doesn't work and they will stick together. Could just be a terrible translation of the instructions.
I always run the vermicelli noodles under cold water in a colander anyway to stop the cooking
Here’s me coming after putting boiling water over the glass noodles 😭😭😭😭💗
Thai kitchen noodles! I’m struggling 🙃
Noodles yes, chilies, maybe if it's mild.
😘😘😘
wait a second. Soaking the noodles in water for 30 minutes, cuts back on the boiling time? Am i the only one who finds that silly??
It takes a lot of the starch out of the noodle. Its a rice noodle not regular wheat pasta noodle. If you boil straight out the packet they don’t taste good. They are very sticky and take forever to cook.
good but sub-titles of the different types of noodles would be helpful
I always wait for ramen and udon to separate on there own time
0:39
Buna türkçe altyazı ekleyen koca yürekli bir vatandaş arıyorum. 🤗
Hello I bought Rice Vermicel, and followed the direction on the package Cooking them 5 MN in boilling water, then Rince them under cool water, my Great deception, they were uncooked and impossible to eat them, it was like shewing Plastic, I thru them, and swore I will never buy them again, can you pls tell me why I failled doing this ?
My Love and Best regards