Great video. Thank you. These are super cheap to buy fresh in Thailand but wanted to see if I could make them on my own. Your video is a great instructional. I will have to give them a go. 😀
That was fun to watch. Noodle factory in your kitchen! It's a small thing, but I always like it when a recipe starts by using the whole bag of flour, I think "OK, they're not fooling around!". There are noodle presses similar to this available locally (in FLorida), but they are much bigger, like a coffee can. I think "I can't eat that much!", I like this hand-size one. Some kind of potato ricer will probably do, or an extruding machine but now that seems ridiculous. I love gadgets, so now I will try to find one of these presses, and then maybe three or four years from now actually get around to trying it! ??? I'm thinking... if you wanted a thickened soup... and these noodles cook fast... you could just extrude them right in to the soup! Maybe right at the table, say into a hot pot? Maybe that's crazy. HM. How about a cookie press? Everyone has one, nobody ever makes any cookies... so I could put a metal tip on there and make like one long udon-looking big noodle. Well. I'm glad to see this, and look forward to making a mess.
I grind my own wheat flour with an electric grain mill. Do you know if it would work to put brown rice through a mill and use that flour for making these noodles?
What is that word you are using in reference to the noodle press? I put the captions on to try to hear what it was and it gave three different things that didn't make sense in the context. Maybe it's in a different language?
What is reason you put xathan gum in? I have tried few times in making GF But I don't like the taste of it and I feel like it ruin most of my products .... Therefore I never put in pasta or noodles ... and they came out fine. I really love your "noodle pressor" ! Where do you buy it ? . It is very neat, comfortable to use, and looks like easy to clean too! I would like to buy one exactly like your. I have a very old ricer and it make big size. But mostly I like the regular rice noodle and some time idliyappam ... So I improvised a dish to make rice noodle for my old cookie pressor.... .Idliyappam and noodle came out perfect ! . But it is clumsy and messy to use, because ... the pressor is made to twist as screw !... Therefore, it is very hard for making long strands rice noodle. For Idiyappam, it is little easier .
Brilliant! I was wondering how to make noodles from batter instead of pasta machine. Thanks. Do you know if Mung Bean noodles can be made the same way? I'm going to try this technique with Mung.
@@CHerCreations OK, tried with Mung bean flour (along with chia and flax flour), but used rice flour as the starter. It disintegrated when it hit the boiling water. I think there's not enough pure starch and too much fiber to bind. I was hoping the gluten substitutes (flax and chia) would work. They didn't. :( I add eggs then processed with a wet stone grinder (normally used for idly) to reduce the graininess and then tried the boiling water again. It held together in the boiling water this time. The noodles taste like buckwheat soba and are a bit mushy and grainy. I fried them with onion and soya sauce and they taste OK. Their color and texture is more like very tender beef than noodles. Welp, you live, you learn! :D
Theresa St. Amant Wow! What a great experiment! Thank you for sharing your error and trial. I truly appreciate the time you took to try it out and for sharing me the results. Yes I would agree it needs more pure starch to hold its shape. Did you put xanthan gum in your try out?
@@CHerCreations Nope, I didn't use xanthan gum. I was hoping the chia or flax flours would substitute. I think I might try it for the next experiment though. It might be the secret ingredient. I'm avoiding starches. My sister is diabetic and I'm trying to come up with an alternative noodle for her. I think what I've come up with is a steak substitute instead! LOL!
In idiayappam, we don't use tapioca starch and we steam it. People around the world has different versions of food or have very similar food. This is more similar to semiya except with rice.
Is that a US cup as I live in the UK and its different, I have cooked rice noodles in a Phillips pasta machine but your way is 110% better so Thankyou 😊
Hii! May I ask if the noodles are ready to top with broth and other ingredients or do you need to recook it before serving? Response will be very much appreciated 😊
I,too, would like to know the name or the brand of that noodle presser. It is a wonderful tool to press out the fine noodles into the hot boiling water.
Can you give the measurements to the salt, gum, oil and water? Also, when you boil the water for the noodles, did you let it come to a boil before or just keep it hot while you drop the noodles into the pot of water?
Do you think this method is also to be used to make spaghetti? If so, how is the best to make the dow more liquit as it is oposit as the "normal" dow for that?
No, spaghetti has its own machine and ingredients. Feel free to go check out other videos and recipes on RUclips that makes the type of noodle you desire. There's quite a lot.
Aye Mya Thet I haven’t tried it with corn starch or potato starch yet. I’m guessing potato starch will be a better alternative but it will give the noodles a heavier texture. xanthan gum can be found in the dry good area. If not, I would ask an employee.
Thanks for the video. Looking forward to having a go at it. However, Italians would be tearing their hair out at your pronunciation of vermicelli, it is pronounced vermichelli not vermiselli, but that is a small issue obviously.
I LOVE that your mama is teaching you these traditional dishes ❤️
Thank you. I'm glad you mention we could use the potato ricer.
Lovely! Cooking a batch tomorrow! Got all.the ingredients. Thanks for sharing
Loved the video. Easy and clear instrctions and seems even fun to make. Ur mom is adorable so concentrated in the process. Cheers!
yessssss someone from my generation making videos about their own ancient culture...THANK YOU! YOU ARE MAGIC
Hi 😄🤩😪🙃😍😍😍😍😍😍😘😙😗😃😃😃😀😃😘😃😘😃😃😁😀😘😃😁❤️
I love this type of traditional cooking
Great video. Thank you. These are super cheap to buy fresh in Thailand but wanted to see if I could make them on my own. Your video is a great instructional. I will have to give them a go. 😀
ಶ್ಯೆಅಶ್ಫ಼್
After the noodles sit out in the strainer, can they be dried and saved for later use or do you have to use them right away? Thanks for the video.
That was fun to watch. Noodle factory in your kitchen! It's a small thing, but I always like it when a recipe starts by using the whole bag of flour, I think "OK, they're not fooling around!". There are noodle presses similar to this available locally (in FLorida), but they are much bigger, like a coffee can. I think "I can't eat that much!", I like this hand-size one. Some kind of potato ricer will probably do, or an extruding machine but now that seems ridiculous. I love gadgets, so now I will try to find one of these presses, and then maybe three or four years from now actually get around to trying it! ??? I'm thinking... if you wanted a thickened soup... and these noodles cook fast... you could just extrude them right in to the soup! Maybe right at the table, say into a hot pot? Maybe that's crazy. HM. How about a cookie press? Everyone has one, nobody ever makes any cookies... so I could put a metal tip on there and make like one long udon-looking big noodle. Well. I'm glad to see this, and look forward to making a mess.
Thanks for sharing this!! I'll try it soon as I can. I've be en looking for this recipe for ages! Thanks again and a happy 2019 from Argentina!
I grind my own wheat flour with an electric grain mill. Do you know if it would work to put brown rice through a mill and use that flour for making these noodles?
I have never made these! Now I'm super curious!
Thanks for making this video!!!!! YAY!
What is that word you are using in reference to the noodle press? I put the captions on to try to hear what it was and it gave three different things that didn't make sense in the context. Maybe it's in a different language?
I love Rice noodles I thank you a lot for this recipe y God bless you for sharing this one with all of us!😘
JUST LOVE YOUR NODDLE GADGET.
can't find your press I wonder if where u bought it delivers?
What is reason you put xathan gum in? I have tried few times in making GF But I don't like the taste of it and I feel like it ruin most of my products .... Therefore I never put in pasta or noodles ... and they came out fine.
I really love your "noodle pressor" ! Where do you buy it ? . It is very neat, comfortable to use, and looks like easy to clean too! I would like to buy one exactly like your. I have a very old ricer and it make big size. But mostly I like the regular rice noodle and some time idliyappam ... So I improvised a dish to make rice noodle for my old cookie pressor.... .Idliyappam and noodle came out perfect ! . But it is clumsy and messy to use, because ... the pressor is made to twist as screw !... Therefore, it is very hard for making long strands rice noodle. For Idiyappam, it is little easier .
Perfect to make the Fiipino dishes, Pancit Bihon or Pancit Canton.
I love qhob poob tso. And these ones are very refreshing. Great tutorial!!
Hi sister thank you for sharing. Can you please tell me where did you buy the presser machine? I’m not talk about the potato ricer .
First time making this thanks to your video. Looking forward to your next videos.
Brilliant! I was wondering how to make noodles from batter instead of pasta machine. Thanks. Do you know if Mung Bean noodles can be made the same way? I'm going to try this technique with Mung.
I would give it a try with the Mung bean. Let me know if it turns out for you! :)
@@CHerCreations Sure. I think I will have time to do it tomorrow. I'll let you know how it goes. :)
@@CHerCreations OK, tried with Mung bean flour (along with chia and flax flour), but used rice flour as the starter. It disintegrated when it hit the boiling water. I think there's not enough pure starch and too much fiber to bind. I was hoping the gluten substitutes (flax and chia) would work. They didn't. :( I add eggs then processed with a wet stone grinder (normally used for idly) to reduce the graininess and then tried the boiling water again. It held together in the boiling water this time. The noodles taste like buckwheat soba and are a bit mushy and grainy. I fried them with onion and soya sauce and they taste OK. Their color and texture is more like very tender beef than noodles. Welp, you live, you learn! :D
Theresa St. Amant Wow! What a great experiment! Thank you for sharing your error and trial. I truly appreciate the time you took to try it out and for sharing me the results. Yes I would agree it needs more pure starch to hold its shape. Did you put xanthan gum in your try out?
@@CHerCreations Nope, I didn't use xanthan gum. I was hoping the chia or flax flours would substitute. I think I might try it for the next experiment though. It might be the secret ingredient. I'm avoiding starches. My sister is diabetic and I'm trying to come up with an alternative noodle for her. I think what I've come up with is a steak substitute instead! LOL!
idiyappam recipe is best
That's what I tot too..
In idiayappam, we don't use tapioca starch and we steam it. People around the world has different versions of food or have very similar food. This is more similar to semiya except with rice.
Is that a US cup as I live in the UK and its different, I have cooked rice noodles in a Phillips pasta machine but your way is 110% better so Thankyou 😊
Yes
What method is this? I want to make ramen style noodles like this but I feel like it's not a thing, or I am not gogling the right thing!
Hii! May I ask if the noodles are ready to top with broth and other ingredients or do you need to recook it before serving? Response will be very much appreciated 😊
No need to recook. All ready to go.
no need it's already cooked just pour the hot broth on top.
Hi, what is the name of the first presser you used?
Thanks a lot.
I,too, would like to know the name or the brand of that noodle presser.
It is a wonderful tool to press out the fine noodles into the hot boiling
water.
@@35jopa it's doesn't have a brand. You'll just find it in parts of asia. Just Google idiyappam maker.
If all the videos I seen. This is by far the best one ❤️I have to made some
Nice, this I realy want to try at home. Are there other ingredients that one can ad in the dow to make the noodles have flavour of color?
Where do you find that tool to make the noodles? Online? What's it called?
How much do i need of each ingredient? I can't see the amounts. Please help me. Im from Mexico.
Marisol Corona recipe on my blog. Link in the description box above.
Thanks for the video!
What if we added eggs instead of cornflour?
Will it work out!
did you see if there is cornflour used in their videos?
Really enjoyed the recipe, very informative thank you
Where I can buy noodles vermicelli machine? Thanks
your mom is awesome! thanks for sharing!
Hi ,how to dry it because i want to use it in mee krob (thai fried noodles) ?
Where can I purchase a noodle press like this? Everyone has been telling me to use a ricer but ricers can’t make fine strands
Amazon.com
May I ask where do you get your noodle presser? Thank you! 🥰
can you tell us what name of preeser machine
Sister koj yuav lub tso qhov poob koj qhov twg os.
hi would you please let me know where you get the one made noodles please thank you
Thanks for sharing, I'll try it when I have time.
Is it necessary to use xanthan gum?
Can i use potato starch ?🥰✨
These noodles look like khanom jen thai noodles. My favourite. Liked thankyou🙏
xanthan gum? where can you find it, and can you do without it?
ANN ALH GROUPS u can do without xathan gum but u can’t keep for next day , u can buy xanthan gum at heathy shop
Thanks for sharing. I make mouse tail noodles at home and your method looks better.
What's the name of the gum used. Also is there a brand and where can we get this gum? Thanks
Xanthan gum can be purchase online or check your local grocery store. Any brand works.
One question: did you use glutinous rice flour? what kind of rice flour? Thanks in advance!
i wann know too
Mostly likely normal rice flour. Cos tapioca flour they use there aldy has the similar effect like glutinous rice flour.
they are using normal rice flour, if it comes in a red package it is normal,if the package is green it is glutinous
That was an amazing method ever. Thank you so much.
Imma try this but replace rice flour to potato starch to make potato glass noodles
Absolutely fantastic.
Wao thank you. Beautiful video.
Fascinating,; this is a good teaching video, I learned a lot.
hi would you please tell me where i can buy the cup make noodles thank you
Where can I purchase Xanthan Gum? Thank you
Good job CHawjcreations!!!
Thank you so much. Looks delicious!
Can I dry these noodles too and cook them later?
I have not tried them yet so I'm not sure if they will work.
Is there a substitute for xanthan gum?
Quick question, can we preserve the leftover that was cooked ?
I suggest eating these fresh the day of or else they break apart after refrigeration.
I follow this but my noodles break. What am I doing wrong?
Did you add xanthan gum? What kind of noodle press did you use?
Hi do you know the rice making pho noodle name? Can you on
Very very good. !
Would you tell me what xanh gum please, and is it safe to use ,what if I don’t use that will it turn out ok ?
It is safe to use. If you don't use it in this recipe, your noodles will break the more it sits after cooking. But up to you
CHawjCreations any options if I don’t use Xanthan gum?
Here very difficult to buy,already check many shop but they don’t have 😩😩
Nia where do you live? You could check from health food store !
Can you show pictures bag of the Xanthan gum look like ?
Hello is it possible not steaming it instead drying it for later use.
I haven't tried it that way before so I'm not certain if it'll work or not. Sorry. Worth an experiment though.
@@CHerCreations Thanks for quick reply.
Can u please do that experiment and give suggestions on this..⟵(๑¯◡¯๑)
How do you store them? How long do they last in the fridge? Thanks.
The Geek Meister they are best the day you make it. Won’t last that long in the fridge since they will tend to break apart after you reheat it.
Good video
Where do you buy the noodle press?
i got mine at the Hmong new year in Sacramento. You can get a potato press at any kitchen tool store.
Can you tell me when Hmong new year is and the location to celebrate in Sacramento? Thanks
What do you call xanthan in Hmong?
How much oil, salt and water in quantity measurement
Thank you for teaching us!
where can I get a noodle press like that one?? What's it called again?
I believe the metal one is called 'kao poon'. The other one she used, the white one, is a potato ricer and it can be found on Amazon
Can put to dry?
Hi from Brazil
Gabriel Nascimento sorry I haven’t tried to dry yet so I’m not sure how it would work.
pode sim! ja tentei. O pulo do gato e pendurar sem ficar grudados uns com outros
Thanks for sharing, where can i buy the noodle maker?
try it in Lazada or shoppee.
We Lao people called it “ Kao poon” .
Where can I find that presser?
What is the gum. Is it easy to find
Can you give the measurements to the salt, gum, oil and water? Also, when you boil the water for the noodles, did you let it come to a boil before or just keep it hot while you drop the noodles into the pot of water?
Check out my blog for the recipe. Link is in the description box.
Do you think this method is also to be used to make spaghetti? If so, how is the best to make the dow more liquit as it is oposit as the "normal" dow for that?
No, spaghetti has its own machine and ingredients. Feel free to go check out other videos and recipes on RUclips that makes the type of noodle you desire. There's quite a lot.
where can i get that tool to push out the dough?
❤❤❤
Thanks for great recipe, we can keep it in dry form
Thank you so much bravo for youre recipe😤💔
Sorry What is xanthan ? Thanks!
Could I stock it in my freezer?
I wouldn't recommend it. It's better eaten the day it's made. Freezing will cause the noodles to break apart when it gets reheated.
I can’t found your recipe 🤔😪 how much xanthan gum , salt , oil , water ...?...
There's always going to be a link in the description box for all my recipes. chawjcreations.com/2018/03/17/fresh-rice-vermicelli-noodles/
check out my mom's homemade vermicelli noodle soup!
didn't give the exact measurement of ingridients can you revideo it and mention the exact ingridients pls.
I love rice noodles but it's hard to find rice flour
Can i use corn starch or potato starch instead of tapioca flour ? No gum here too 😑
Aye Mya Thet I haven’t tried it with corn starch or potato starch yet. I’m guessing potato starch will be a better alternative but it will give the noodles a heavier texture. xanthan gum can be found in the dry good area. If not, I would ask an employee.
What can I use to replace xathan gum,
Wow that was amazing to watch,I never knew about this
Can I use these noodles to make pho?
These noodles are great for any noodle soups.
What is this noodles machine name
What do with the oil , hasn't seems you put the oil in?
Add it when you're cooking the dough starter.
@@CHerCreations Thank you.....and you have very wonderful day!!👍
Hai this Mould where I can get
THANK YOU
Amazing thankyou
Awesome video.
Thanks for the video. Looking forward to having a go at it. However, Italians would be tearing their hair out at your pronunciation of vermicelli, it is pronounced vermichelli not vermiselli, but that is a small issue obviously.
Thank you so much 🙏🌹🌹🌹