I’ve made these twice now, and like you said they’re so good when you get it right. For what it’s worth I 100% struggled a bit with these each time until I got a sense of how much batter to use, finding a pan that was big enough. But after some trial and error I got into a rhythm and they started coming out pretty uniform. Thank you for the recipe!
This recipe is making me emotional... This was my favourite thing to eat when I lived in China, I had it at least once a week, and it seems impossible to find in Lisbon. I have to try to make this, it's sublime, especially in summer.
If the starch is too soggy you could always dry it further to your chosen cosistency. Just remove as much water as possible then spread it on a baking sheet covered with grease prove paper and put it into the oven at 30 C. It takes a while but doesn't need any attention apart from moving it around a bit from time to time. (I used that method to recreate a European medieval recipe, btw. Extracting wheat starch goes back at least to ancient greece.)
I made this from seitan starch water a couple days ago. I also used some of the leftover starch yesterday to make bacon-ish strips. I didn't fry all of the strips, so today I'm planning to try toasting some in a convection oven
Overalls, thick glasses, pony w scrunchie, your whole vibe is just ::chef's kiss::. (Dying to make these as well...just had to appreciate the aesthetic fully first lol). The intricacy of this recipe is a big wow though. (Also I wrote this comment during the first minute or so of watching the video and waited until I'd seen it all to post...so just know the whole thing is really working lol, you didn't even need to comment on it for me to sing your praises lol.)
I just made this and it turned out great! It didn't come out clear but a white color. My washed starch has been resting for 2 days in the fridge, so I don't know if that had something to do with it. My kiddo loves it too. The sauce I served with it is Soy sauce, rice ginger, toasted sesame oil, garlic, ginger, and green onion. Yum! Thanks for the recipe!!!
Omg yes thank you! I cant wait to try this recipe and your washed flour seitan, I watched Rose following your recipe and laughed so much, but I have hopes mine might work out a little better than hers did! :D
Hahah yeah honestly Rose just needed to do ONE MORE wash and she would have been good (she also used a TON of water ahaha, I used what you saw in the bucket I poured out ahaha)
@@Thevietvegan sometimes it's good when you can learn from someone else's mistakes rather than make them yourself aha! I think that's really what vegan RUclips is for! Thanks for the tips aha
Thanks so much for sharing your seitan recipe on Tiktok! I already knew about seitan and have been in a Facebook group all about seitan for a few years, but still always seemed to busy to make it or forgot about it in the times that I did have time. However, thanks to your video going viral, I saw it everywhere too and it reminded me to just really go for it! I also really appreciate you taking the time to film and write down this recipe for the noodles as well. It's not only very interesting to try out, it also gives the leftover starch (water) extra use and with that, potentially low-packaging noodles are created! I subscribed to your channel, looking forward to watching more of your videos and blog posts!
I have just made them and came back to say thank you, it turned out great! It was quite a long process (I only had a small tin and couldn't pour a lot of batter at once), but very enjoyable 😀
You remind me of all the good people i've met in the past several years. Love this recipe. I made your seitan and was looking for what to do with the starch water and then found your YT page. great stuff
You don't need to add water if you did it right the first time. I would recommend not tipping out all the water down the drain and just keeping the it in a separate bowl so when you finish cooking, all you do is sit it on the cold water to cool it down. It is difficult to get the perfect consistency but when you do it's delicious. I don't add salt as the chili and sauce make it delicious.. you can also make a broth to add as well with some eggs and mushrooms and spices.
It's easy to level your stove. Each side has a screw on each side at all four points at the base to raise or lower the stove as needed till you have it precisely leveled. Front, back, sides, whatever can be done with ordinary home maintenance tools.
this is EXACTLY what I was looking for... did seitan yesterday and wanted to know what to do with the extra starch (after washing 1kg of flour..) THANSK!!
Yessss! Keep making these. Have you heard of the Facebook group “mangled brains and droopy genitalia” they also have a sister group called “spawn of seitan” that is for recipes made from the starch water!
wow - you are making 5 star chef recipes! I probably wouldn't go through all this, but it was amazing and fascinating to watch. Your explanations are great, video was well done - thanks for sharing what you have accomplished in making wonderful vegan recipes.
Thanks so much for the super in depth narration. My seitan is resting on cold water currently. Can’t wait to wash it and finally try this recipe. Have you tried making this as shredded chicken for tacos or anything?
Thanks for your video! 🤩 I have an honest doubt: why do you remove the water and then add more water? I tried to make them after seeing Chez Jorge's version and my noodles where sticky: after cutting them they got sticked to each other and it was difficult to separate them without breaking them. Is there any way to solve this problem?
The old water is kinda brown, I assume it will impart a flavour. The new water is fresh and neutral. If your noodles stick together you need to oil the separate sheets (I show this in my video too)
These look yummy. Wondering if anyone knows the name of another type of noodles(I had it once at a vegan Vietnamese resto in Toronto) that is thick exactly like an Udon noodle, but clear like glass noodles? searching for them cause that was truly the best noodles I have ever eaten, but no luck so far as I don't even know what the noodle is called.
This and yuba. Crazy labor intensive, but oh so good to eat! Thank you for sharing this. You make it look a lot easier than it is - at least until you have done is a bunch of times. I am going to try the wheat paste cake method of making these noodles (Google Kenneth Goh Wheat Gluten (Mian Jin, 面筋， Seitan， Mi Chiya))
Depending on what caused the sponginess, it might be because you needed to knot it more, wash out more starch, cook longer, or knead a bit more to develop the texture. But spongey seitan is really good at soaking up marinades, so you could soak it in a marinade and panfry, or even tear it up and batter and fry to get more texture on it.
@@Thevietvegan thanks for the response! it seemed like it kinda expanded while it was cooking (i don't have a special pot so i used a normal one maybe that was the problem)
I really will have to try these. I only hesitate because they don't look great to me when they're steamed. It's like a layer of semi-transparent silicon being peeled off of a metal pan. The final product with the noodles all cut looks good though. *shrug* Haha
There are so many vegan popeyes chicken sandwiches out there haha. Might I direct you to Candice from the Edgy Veg: ruclips.net/video/_qwWUR1SPic/видео.html
I’m from France and I hate that I understand why you thought « chef » could be pronounced « chey » (ché), this language is actually so confusing when I think about it 😭
@@Thevietvegan i like minimal chat. I mean, r we on a date or are you teaching me how to cook something fantastic? Besides, I’d rather make a awesome dish and give you all the credit, than waste 15 minutes of my life listening to mumbo jumbo. Just sayn.
I hope this goes as viral as the seitan did. They are So good.
I appreciate you testing out recipes and perfecting it for us!!! I LOVE THESE NOODLES SO MUCH
I’ve made these twice now, and like you said they’re so good when you get it right.
For what it’s worth I 100% struggled a bit with these each time until I got a sense of how much batter to use, finding a pan that was big enough. But after some trial and error I got into a rhythm and they started coming out pretty uniform.
Thank you for the recipe!
This recipe is making me emotional... This was my favourite thing to eat when I lived in China, I had it at least once a week, and it seems impossible to find in Lisbon. I have to try to make this, it's sublime, especially in summer.
If the starch is too soggy you could always dry it further to your chosen cosistency. Just remove as much water as possible then spread it on a baking sheet covered with grease prove paper and put it into the oven at 30 C. It takes a while but doesn't need any attention apart from moving it around a bit from time to time. (I used that method to recreate a European medieval recipe, btw. Extracting wheat starch goes back at least to ancient greece.)
I made this from seitan starch water a couple days ago. I also used some of the leftover starch yesterday to make bacon-ish strips. I didn't fry all of the strips, so today I'm planning to try toasting some in a convection oven
Greetings from Germany.I'm not a vegan.I'm a vegetarian.But 90% of my food is vegan.Respect to you 💟 I like your recipies.
Overalls, thick glasses, pony w scrunchie, your whole vibe is just ::chef's kiss::. (Dying to make these as well...just had to appreciate the aesthetic fully first lol). The intricacy of this recipe is a big wow though.
(Also I wrote this comment during the first minute or so of watching the video and waited until I'd seen it all to post...so just know the whole thing is really working lol, you didn't even need to comment on it for me to sing your praises lol.)
It worked the first time, because of your directions. I have never had them and they were so good. And they go perfectly with the seitan. Thank you!!!
OMG this is exactly what I need for zero waste and vegan eater. Thank you!
I just made this and it turned out great! It didn't come out clear but a white color. My washed starch has been resting for 2 days in the fridge, so I don't know if that had something to do with it. My kiddo loves it too. The sauce I served with it is Soy sauce, rice ginger, toasted sesame oil, garlic, ginger, and green onion. Yum! Thanks for the recipe!!!
Omg yes thank you! I cant wait to try this recipe and your washed flour seitan, I watched Rose following your recipe and laughed so much, but I have hopes mine might work out a little better than hers did! :D
Hahah yeah honestly Rose just needed to do ONE MORE wash and she would have been good (she also used a TON of water ahaha, I used what you saw in the bucket I poured out ahaha)
@@Thevietvegan sometimes it's good when you can learn from someone else's mistakes rather than make them yourself aha! I think that's really what vegan RUclips is for! Thanks for the tips aha
Thanks so much for sharing your seitan recipe on Tiktok! I already knew about seitan and have been in a Facebook group all about seitan for a few years, but still always seemed to busy to make it or forgot about it in the times that I did have time. However, thanks to your video going viral, I saw it everywhere too and it reminded me to just really go for it! I also really appreciate you taking the time to film and write down this recipe for the noodles as well. It's not only very interesting to try out, it also gives the leftover starch (water) extra use and with that, potentially low-packaging noodles are created! I subscribed to your channel, looking forward to watching more of your videos and blog posts!
I have just made them and came back to say thank you, it turned out great! It was quite a long process (I only had a small tin and couldn't pour a lot of batter at once), but very enjoyable 😀
You remind me of all the good people i've met in the past several years. Love this recipe. I made your seitan and was looking for what to do with the starch water and then found your YT page. great stuff
It's mì căn in Viet!!
Thank you for all your hard work in making these seitan videos! AMAZING.
Your patience and persistence here astounds me. Yum.
You are such an amazing teacher! So good at explaining things in a friendly and engaging way!
You don't need to add water if you did it right the first time. I would recommend not tipping out all the water down the drain and just keeping the it in a separate bowl so when you finish cooking, all you do is sit it on the cold water to cool it down. It is difficult to get the perfect consistency but when you do it's delicious. I don't add salt as the chili and sauce make it delicious.. you can also make a broth to add as well with some eggs and mushrooms and spices.
It's easy to level your stove. Each side has a screw on each side at all four points at the base to raise or lower the stove as needed till you have it precisely leveled. Front, back, sides, whatever can be done with ordinary home maintenance tools.
this is EXACTLY what I was looking for... did seitan yesterday and wanted to know what to do with the extra starch (after washing 1kg of flour..) THANSK!!
Yessss! Keep making these. Have you heard of the Facebook group “mangled brains and droopy genitalia” they also have a sister group called “spawn of seitan” that is for recipes made from the starch water!
Would love to see your recipe testing process (either in general or for specific recipes)! Glad that these came out well after all your hard work.
One of my favorite dishes from any cuisine. 🤘🖤🤘 👏👏👏👏👏
Thank you for making this more accessible to folks.
wow - you are making 5 star chef recipes! I probably wouldn't go through all this, but it was amazing and fascinating to watch. Your explanations are great, video was well done - thanks for sharing what you have accomplished in making wonderful vegan recipes.
For someone who just became vegan, I really appreciate all these recipes 💕
Welcome to the team and best of luck with your journey 💌
turn back to sanity before you ruin your health
I'm loving the look!
Wooow. Looks delicious.
Where can you get that pans? Can you also fry them or do they need to be steamed
Hi Lisa, I believe sietan 😈 is Mì Căn. Can’t wait to try the wheat playlist recipes 😋
I have a gluten allergy, but still fully watched this and the seitan video lol
This is so cool and totally unique!! Can't wait to try!!
I made these today and they turned out so good 😭 Thank you so much!
Thanks so much for the super in depth narration. My seitan is resting on cold water currently. Can’t wait to wash it and finally try this recipe. Have you tried making this as shredded chicken for tacos or anything?
Love this recipe! Thank you for posting 👏
Ps.: can't wait to watch the upgraded 'bacon' recipe you mentioned in you seitan video hehe
ok.....I'm hooked....subscribed. You are REALLY, REALLY good!
Looks like look fun noodles i used to get from chinatown.
I am here for high ponytail scrunchy overalla 90's Lisa! AND delicious noodles! Bring it!
if you’re ever in NYC you should try out Xi’an Famous Foods, their liangpi cold skin noodles are vegan (and labeled!) and it’s soooooo good!
Ahh Another Video so exciting bring on the Chaos
Thanks for your video! 🤩
I have an honest doubt: why do you remove the water and then add more water?
I tried to make them after seeing Chez Jorge's version and my noodles where sticky: after cutting them they got sticked to each other and it was difficult to separate them without breaking them. Is there any way to solve this problem?
The old water is kinda brown, I assume it will impart a flavour. The new water is fresh and neutral. If your noodles stick together you need to oil the separate sheets (I show this in my video too)
can these be stored in the freezer?
Ohhh like Kelantan Laksam 👍🏼👍🏼👍🏼
Wow! Congratulations on success.
I seen easier strategy of bowling the mix and quickly pour into mold and put in fridge, later block cut into noodles
Hi!!!! you're my new favorite vegan vlogger :)
I swear, the stupid things people get mad about online 😂
Byw, I love the scrunchie pony in this video!
Is there a hot dish that can be made with these noodles
Those look soooo fun!
One million views! That’s so cool! My friend is famous on the tik tok!
These look yummy. Wondering if anyone knows the name of another type of noodles(I had it once at a vegan Vietnamese resto in Toronto) that is thick exactly like an Udon noodle, but clear like glass noodles? searching for them cause that was truly the best noodles I have ever eaten, but no luck so far as I don't even know what the noodle is called.
I think you're thinking of sweet potato starch noodles (like the ones used in japchae)
This and yuba. Crazy labor intensive, but oh so good to eat! Thank you for sharing this. You make it look a lot easier than it is - at least until you have done is a bunch of times.
I am going to try the wheat paste cake method of making these noodles (Google Kenneth Goh Wheat Gluten (Mian Jin, 面筋， Seitan， Mi Chiya))
So what happened to the bacon you made with the Seitan water? I might be blind because I cannot find it 😔
I couldn’t get it quite right so I kind of gave up on it for now 😅 i just made liang pi noodles instead 😂
Super Thanks
this looks so yummy xx Lilly
Love your look!!!!
It’s called “mì căn” in Vietnamese 😁
my seitan turned out super spongy, do you have any tips for that?
Depending on what caused the sponginess, it might be because you needed to knot it more, wash out more starch, cook longer, or knead a bit more to develop the texture. But spongey seitan is really good at soaking up marinades, so you could soak it in a marinade and panfry, or even tear it up and batter and fry to get more texture on it.
@@Thevietvegan thanks for the response! it seemed like it kinda expanded while it was cooking (i don't have a special pot so i used a normal one maybe that was the problem)
Seitan will also get spongy if you cook it too quickly/high heat - always simmer never boil!
Hey there! New subscriber! Love your brain
Looks good.☺️
I really will have to try these. I only hesitate because they don't look great to me when they're steamed. It's like a layer of semi-transparent silicon being peeled off of a metal pan. The final product with the noodles all cut looks good though. *shrug* Haha
cool
We stan the 90s baby lewk
Finally!😂😭had to throw my starch away from wtf seitan
Was a Catholic, have always loved calling it “Satan.” 😜
If you could make a vegan popeyes chicken sandwhich I think everyone in the world would go vegan
There are so many vegan popeyes chicken sandwiches out there haha. Might I direct you to Candice from the Edgy Veg: ruclips.net/video/_qwWUR1SPic/видео.html
I do not envy the amount of poop in the pants of that one guy who down-voted this vid...
I’m from France and I hate that I understand why you thought « chef » could be pronounced « chey » (ché), this language is actually so confusing when I think about it 😭
Why you talk tô much !
Love your videos. Just make sure not to talk so much. I almost checked out.
Lol you have come to the wrong channel if you dont like chatty times
@@Thevietvegan i like minimal chat. I mean, r we on a date or are you teaching me how to cook something fantastic? Besides, I’d rather make a awesome dish and give you all the credit, than waste 15 minutes of my life listening to mumbo jumbo. Just sayn.
@@cfree5499 the free recipe is always on the blog for you.
@@Thevietvegan oh ok thank you