Oh so they make it until I catch ient Hey that is amazing okay that's really cool after our beef noodle tour of Taipei I'm hooked and back for more noodles good morning everybody I hope you're having an especially noodley day today we are in the mountains outside of Taipei right now I am with Nita and when she found out I was coming to Taiwan she told us we have to go here where is here this place names the theme and we are going to see the process of making noodles yeah all right let's do it
I'm pumped I'm gonna show you how noodles go from this to this and finally this I'm very excited before we enter we've got a special noodle booties on basically they told us through the process we're gonna get flour on everything which is awesome except for I don't want it to get on this camera it's gonna be okay noodle pulling how hard could it really be you just have to pull throw a noodle wave lightly and relax it is time to start making noodles right now he's pouring in a huge bag of flour my camera right now loves it here now they will add four more this is just wheat flour right yes so now he's putting in a huge tub of salt water to add to this wheat flour and then they're gonna turn on the mixer soon and this is gonna become like a really thick viscous dough medicine
Oh salt so we have some old dough to add to the new dome Oh then they're all just becoming friends in there so how long is this gonna mix about 15 to 20 minutes viola Tector oh that is and bam that is awesome sir I like your don't you have some very nice dough very far from here they're gonna basically be alone all this dough and put it into this container and then the noodling begins so then you kind of drag the dough just like a dead body through the woods they're gonna turn that into a giant noodle and then turn those and a small noodles like this oh yeah is this whose favorite part of the job does it takes a vine that goes over man the most scary part oh that is a little scary you need to get balanced for this okay take my hand okay so you just down here like like Shakira getting all the air out and now I understand why you need clean socks it's not going to eat and dismount this is not ready yeah it doesn't look like noodles at all I'm just curious how do they go from the having a like patty kilogram blob into these noodles that's what I'm trying to figure out Oh Horace stepping the novelty wears off if you work here eight hours a day I'm pretty sure
I think he's over it that's a big pancake from the area puts on oil oh so they make it until I catch ient hey I thought they're gonna cut little slices so they're making it like the fattest noodle I've ever seen right now that is really cool I thought he was gonna just slice it up but he's just going continuously in one huge spiral that they can make men into smaller and smaller noodles it is basically one gigantic noodle that weighs about 20 kilograms here then they're gonna start putting this through the machine making it smaller and smaller the initial dough they made they have basically a giant noodle here it's being drugged across this flour slip and slide into this machine yes and try to change the texture to make it more what that's a poor noodley yes oh these are gonna be so noodley by the time they're finished protected from the flour is there any flour iron okay we're doing okay we're doing okay it's
okay right here we have this machine it's drawing in the giant nude it's spinning around in here how many kilometers of noodles are they making per day every day right here they have the noodle that's been hanging a bit Oh they're pulling it apart with all their bodyweight the nine tiny dude these are like Jew strapping young lads it's not the type of show where I'm like hey I'm some white guy let me go try to make the local boat like I respect that they have the skill and they put the time in over the years to get to this level so I'm not going to try it okay yeah I can try it yeah okay I'm gonna try it I'm trying to study on them so you pulled three times and then you whip it at the other person you get flour all in their eyebrows and then that's it then they hang it up oh it's like really yeah one two three four and then okay calm down with some curl up okay I'll eat those I'll eat those bad ones don't worry about that one two three four okay I don't like that ending part okay you got it Wow Oh is there flour on my face yeah everywhere oh no oh look the whole process is fun until they're like really quick
I need to wait with the flour into your face I think you should try it wait me and ezel you got this you got this all the way back to the shop put all your weight back yeah with the flour right in his face well thank you so much thank you thank you say after the noodle pulling after they hanged then those noodles are ready to eat no we have to putting them all then we've seen the noodle pulling and now we're gonna see how they actually cook the noodle before it goes in our dish oh there's a fresh batch coming out right now that's been cooked yes that's a ton of noodles these are the noodles they just put in here they've just started the cooking process and super here tons of fans going on it's basically a giant convection oven getting all these beautiful noodles cooking at once right here we have kind of these discarded part of the dual is there's like the noodles here with a lot of imperfections and my gooey part it doesn't get thrown away they recycle this they wash it and then that becomes that new gooey doughy part that they put into the next batch when they blend it all together it's like the circle of noodle life now that we've got some freshly made noodles it's time to eat the noodle process is over we are now in the kitchen about to eat and our wonderful cook here
she's making this really creative interesting noodle concoction they have noodles kind of draped around the outside of this huge ball and inside there's some egg and some pork they're frying it in oil we're waiting for the pork to cook through Asuma the other dish we're gonna be having is with these different-colored noodles we already prepared these noodles the standard original variety a red yeast rice noodle I've never had any red yeast rice but we're gonna try that out there's also a green tea noodle dinner is served with our noodle II pork concoction and a noodle trifecta the moment she cut it open perfection an egg wrapped in pork wrapped in noodles the noodles on the inside stay doughy and soft and crunchy as heck on the outside I mean would you look at this it's an anger at in pork wrapped in noodle wrapped in just like crunchy fried noodle it looks awesome
let's retry that first I think we just need to just grab it okay here we go Wow that is stupid good salty crunchy eggy pork flavor in there I mean it's still steaming look at the beautiful steam coming off there in the cool mountain air it's like a poem I just wrote a haiku about noodles I've never eaten this before nothing so crunchy and it's so special mmm hits a spot the shell is completely made from noodle the part that surrounds to the pork immediately is a little bit soft and tender and then the very outside is super crispy like that oh good yours eat everything our producer do mm-hmm do you think I just take one bite yeah and then leave oh no I eat until I hate myself yeah let's move on to the noodle this is a traditional one people will eat this way in Taiwan I'm gonna try the one we made today and you have makes a barista oh yeah okay so we're gonna mix it around in there get it all nice and sloppy I know how you kids like it sloppy um good I've got my bite it's impossible to get it apart right just one big chunk of noodles
I don't know I'm just gonna go for it you ready yeah let's do it hmm oh my god it's so good yeah it has the original flavor of like you know there's some sesame oil so it has a great smoky a little bit light oily flavor to it it's like chewy and doughy I'm gonna try a little bit more of just this pink one before I have a full-on carb attack this pink one is made from red yeast rice it smells yeasty all right let's try it up hmm that one's really interesting it's a strong yeast flavor it's so yeasty it almost becomes a little sour and bitter at the end
I like it it's good to have some variety but still my favorite is the the one we made today it's been a huge pleasure getting to have this experience and show it to all my audience - yeah thank you so much and for those of you watching this video was made possible by one trip one trip is a company that's putting on amazing tours throughout Vietnam one trip has made it possible for me to come all the way out here to Taiwan to make these awesome fun food videos one trip is putting on tours in Saigon Hoi An and Danang I'm talking food tours adventure tours the Mekong Delta tour village tours they have so many ways to experience the real Vietnam.
0 Comments