I Tried Making the TASTY 1-Minute vs. 1-Hour vs. 1-Day NOODLES from BUZZFEED...

As always I plan to make these recipes around my meal times last time it was the second breakfast now we are going to have lunch and today, by the way, hello everyone, what's up today? We are

making

noodles

, we are not going to make just one recipe. We're not

making

two recipes, we're making three different recipes and they all come from

tasty

,

tasty

, they made three different recipes, they made a 1

minute

noodle recipe in 1

hour

and a 1 day one, and I made this a couple of months ago trying out their different cookie recipes and I had a lot of fun making it and I feel like

noodles

so that's it, I want to compare the flavors, the taste, the amount of time it takes to make each of these recipes, it doesn't make a Very professional chef and I'm just going to see which one is my favorite with the flavors because of the amount of time it takes to create each of the recipes, so here we go, the first recipe we're going to try is the 1

minute

noodles and this one.

It's a cold noodle recipe that you can make with whatever leftovers you may have, throw it in a bowl straight from the refrigerator, and eat it, which is what I like the most. I'm all for this recipe, but I will say it's the only one. The thoroughness aspect of this recipe is completely determining whether or not you have cold noodles in the fridge if you have to make noodles from scratch, which the actual recipe on the Tasty website also says, yes, you'll add more time. I personally didn't have any fresh ramen noodles on hand already prepared, so I made them ahead of time and they're chilling in the refrigerator and now we prepare the rest, so in a medium bowl that's medium enough, we're going to combine. 1/2 cup of Chinese black vinegar and then 1/4 cup each of high quality sesame oil (specify a high grade as well as soy sauce) and then last but not least, a tablespoon of sugar and then you mix it. just use chopsticks that's like mixing it oh my goodness it smells so good now for the next part of the recipe, in the actual written instructions it says some fresh noodles already prepared, cooked and refrigerated, and then in the instructions like the preparation.

It says to cook the noodles according to the package directions and then drain them so you have hot noodles for prep, but the cold noodles according to the ingredients list just throw them away, I got them cold because that's what they did in the video Which just makes Anyway, it makes more sense if it's a cold noodle recipe, so we have a tablespoon of sesame seeds which, if I remember correctly, the chef said to toast them first, which it doesn't say in the recipe to be tasty and insisted that he says to make sure they are toasted.

By the way, it's my fault that saying this takes us more than a minute total, unless you have toasted sesame seeds on hand, which I don't do with sesame seeds, toast, this is a quarter part of the total noodles, there are many. of noodles for me personally, all in one go, actually no, no is no. I said absolutely eat all of these, so we have the noodles, we have about half a cup of this mixture right here. I'm going to stir them again. I'm going to put a little bit of that in, all at once, okay, and then I have to chop a green onion here and put it together, and I'm not very fast in terms of chopping.

I regret my decision to wait to chop them while the noodles are being prepared. they're in the liquid, right job, learn from my mistakes, make sure you have everything chopped ahead of time, okay, sprinkle that on top and that's it, I'm not garlic, 1 teaspoon minced garlic, it's about a clove, I don't think. I've had raw garlic in a noodle dish before. I usually cook my garlic. I like the taste of garlic, although it's okay, it's not as finely chopped as the chef, but you'll excuse me because it's not like I do. up and then I'm going to drizzle a little bit of chili oil right on top ooh, so get them on the heat for a minute.

I like it, it smells delicious. I'm excited now. I'm going to mix everything together and You're testing, also the chopsticks are very difficult to hold when you're not used to having long nails for me, they keep getting in the way of the mixie mixture here, let's try the test, oh, I don't think it has green onion. I'm going to try a gun. I like the crunch of the sesame, it's really good, there's not a lot of depth of flavor but when you're hungry you just want to whip up something relatively quickly and then dice up more green onion.

I would like. definitely needs more green onion oh great, I like it, I'm fine with that you know, yeah I'm going to put a little more, it looks a lot spicier than the video, it's Lucy, spicy, spicy, I only put in like a quarter or a half mug I think that's what I was asking for thoughts I like the quick snap right, that's the point mm-hmm yeah, it's like instant noodles like I like it like I like the crunch of the sesame with it yeah, oh yeah, that's it good and B lightness of this, green onions with that is also good, there is a construction, these are very good, oh my God, like a kick of garlic, well, that's good, don't do it more often, good, let's move on to our noodles and for this our noodle recipe.

I just realized that. I didn't, it's like we're family, so this is one of our noodle recipes that looked so good when I saw him make it. I was like drooling and the chef in the video said this is a recipe he grew up with. What your mom used to make is very nostalgic and I'm excited because there are a lot of ingredients in here that I haven't had a chance to experiment with or play with yet, so it's good, but most of them don't like the cold. The noodle recipe will be made on the stove, so let's get to that.

I really need to get one of those little standing stoves, are they called something like a little stove? I need one of those stoves, son, I just need to put it here, if it's not tasty, it makes one need to understand it. I was actually thinking about buying a bunch of tasty kitchen utensils and stuff and I'd like to try them out. Do you want to see a video about that? Leave me a comment, let me know and I'll have it all ready. It's very organized, which I think will cut down on the amount of time, but it does take some time in terms of prep, especially if you're new to this recipe and it's something you haven't really done before or you're not the best at Chopping, oh my. mine, it worked, it didn't cut any better, so the first thing we're going to do is turn on this particular pen right here and we're going to heat up a mixture of shallots with garlic and synthetic oil. which I don't have a lot of, but I'll probably let it heat up a little bit, so in my hot pan goes the shallots, garlic and ginger.

It doesn't look good on Rachel, oh, I don't want to brighten the garlic, so I'm going to move them around, lower the heat a little, I just want everything to soften a little, oh, that smells so good, my pregnancy nose is working, welcome so they've been cooking for about two minutes which is what they said in the recipe until lightly aromatic so you know I'm a little more sensitive to the senses than the average bear but I would say they are now quite aromatic, so now I'm going to put in some ground pork and they said in the video you use ground beef as long as it has a high percentage of fat content, so I'll put the amount it says in the actual recipe, although I will say that in the video he looked like you. use much more meat than the recipe calls for.

I feel like these are food recipes spread out and then I'm just going to let it cook uninterrupted to give it that nice crispy caramelized layer and then the other pan here. I'm going to add that soy paste and sweet bean sauce. I want it to be well caramelized. I'm also starting to boil the water because I know I'm going to have to cook some of the noodles which are okay yeah. Oh, Surrett. Don't worry about it here, okay? Who transferred the meat to a smaller pan because although it was giving a nice caramelized finish to the pork, it was starting to burn tender in the garland, so change it now we're going to add. the paste and then to this I will add a teaspoon of dark soy sauce.

Okay, now I'm going to reduce the heat to low and add cornstarch as a grout mixture now that I've made it. The measurements they had, which were eight tablespoons of cornstarch to four tablespoons of water, sorry, teaspoons of both, is a two to one ratio. I found out that it was a way of consuming porn starch and it wasn't liquid enough, I like even how it's like with this is that maybe I had more partner for this it was just dried pieces of cornstarch it's like a touch of water stirs that and I'm supposed to add water to this this looks a little thick couple of tablespoons of water and then this is supposed to cook for about fifteen minutes or so so I'm going to transfer it to this burner on low heat so it can cook yeah, for the egg mixture, I have a beaten egg here a little bit. a little bit of oil in the pan here is nice and hot and what the chef says in the video is that he likes the egg to have a more caramelized feel, not like the more western version of a scrambled egg, which is very soft and fluffy and light like he wants, like a crust almost on top and in the recipe they said to make it nice and even and cut it into little thin slivers and stuff and then the chef tossed it in like I cut it. and it was okay, so this could mean that I may overcook the legs of the script that I covered well, that's just giving it another 30 seconds.

I'm going to throw the noodles into the boiling water, they'll last about two minutes and they also said. So that I like to constantly stir the noodles, I have the chopsticks around me. I'm going to set the timer for about two minutes and get to the plate. I'm going to take half of those noodles, put them in a bowl, and then put in some of the scrambled eggs. Sprinkle with a little cucumbers and then we'll add the caramelized sauce on top. It looks much better when you have it in front of the camera. As soon as I've mixed it all together, it looks less good.

Give this yarn everything. about me this little taste mmm no I don't like that I like the bean like the pork with it it's not a very strong pork taste though even the egg - I really like it with the egg inside this is good yes you can Chris come in when there is food to eat excited about this oh do you like this the best of the three well I thought it looked good I don't know why I'm holding the bowl for you like you're a baby oh no your favorite isn't the flavor I expected um something about that one meat the fermented flavors a little stronger yes not what I was looking for Oh sad that's too good for me I don't like it and keep eating it so you like the one minute noodle better than this in terms of taste yes , you know, simple and pretty good yeah, try the egg, oh, make the egg with it.

I have something or maybe it's the candy, it could be this. I'm not sure if. but one of those isn't my favorite it's a little sweeter what's your favorite no job profile no it could be that ok so you'll go to the next one yeah yeah oh yeah next one Chris helped I did a lot yesterday to make that one, I'm excited, okay, day noodle, so this day noodle process, so to speak, was very defined last night. Now, this is a Taiwanese beef and noodle soup, it takes a lot of effort. many different ingredients, many of which come from a specialty store.

What I like about this is that it's set up so that if you have a busy night, it feels like the hard part is done and you can make it with the noodles and bam, you've got food, so let's go back to last night, around 5: 35 from Chris, when we started well, so he started at 5:00 p.m. So the first thing we did was bring a large pot of water to a boil. I love it, I mean we like this, I was part of this process, I've been filming it, okay, we're on. a couple of us are and to that water we add the leg bones and oxtail to these beef ribs and let it boil for about 30 minutes to what they call to remove impurities other than the water that is going to be used for the broth, in reality it is. we drain it, so we drain it, we wash the meat in cold water, the bones, we transfer everything to a clean pot and we add a variety of different fruits and vegetables that will add different flavors to the broth, so what?

What the chef was saying is that these are all really interesting ingredients, but they all play an integral role in the flavor profile of this broth and this is something that he makes at his restaurant, so I'm really excited about this one, so he threw in a bunch of things that are basically chopped very coarsely or cut in half in many cases, so we have some onion, carrot, tomato, apple, celery, garlic and ginger, also chives, we can't forget the chives, then we put in a cup of rice wine and then we cover it with water so there's enough on the surface of all the different fruits and vegetables and meats and then we start roasting a bunch of different spices, which I love doing because I feel like it brings out a lot of flavors and these are Not all of them, but some have very interesting flavors that I don't cook with a lot so I was very excited about them so for example there was Star Eni there was peppercorns and coriander and we just wanted to toast.

Those until they were fragrant, about 2 minutes or so and then we threw them in the pot because the more the merrier, we have basically everything in there now, at this point we're cutting it up because we were supposed to be in theJulia's school reunion. teachers around 6 o'clock, so we timed the creation of this video perfectly, so now that same little frying pan, I love it, I can sit here and talk about this because it was all made yesterday. I'm just mauston at this point we added a little bit of vegetable oil and jjang dopant and then we just let that caramelize it gets nice and warm and that took about 30 seconds and I poured it into the broth and then I also added a little bit of dark soy sauce to it and then rock sugar and I've never played with rock sugar in my kitchen, but I thought that's how it looked really cool when we were checking it out before throwing it in the pot, but it looked really amazing, so we sat down to cook over the heat slow and we saved it for the parent-teacher conference.

He came back and for about three

hour

s or so. We let everything simmer and soften and combine all those flavors in the broth, then you pull out these ribs, just just the ribs. You have to do a little bit like Where's Waldo's Beef Broth? Now at this point with the ribs you can cut them into small pieces, which is what they say in the recipe. I personally prefer to shred them, so Chris shredded all of these ribs and then put them in the refrigerator. You can make them in small pieces if you prefer. I'm just one of those people who thinks shredded meat tastes so much better, so I like it than anyone else, so now that the ribs are out, you're going to cook them for another three hours.

I told you this is a It's a long process, you have to be prepared and then finally, late at night, Chris added the last remaining bits of sugar and salt, covered it and put it in the refrigerator overnight so that everything will really merge, so now that brings us to the present. -Day when we can finally put everything together and prepare it now, so I have the broth there to go get it and there will probably be a lot of solidified fat on top, so they say to remove it, but we set it aside because we.

I'll add it back to the heated broth later, not all of it, but some of it, OMG, it's so heavy. This is what it looks like because of the way it looks like the Nash pumpkin. Okay, I'm going to put this. the stove to bring it to a boil because I feel like Chris, you're going to want to put this in nicely so I'm going to let it heat up to a boil and I'm going to throw away all this stuff inside and then we'll have that delicious fragrant broth and then it assembles so I guess just wait slowly let it cook Chris, do you want to try and some of the fries you have?

Yeah, when Chris went out and bought a bunch of ingredients, he came across all these different flavored potato chips that we'd never

tried

before. So I thought it would be fun to try them on camera, not many, just a couple, so we have plum flavored curry and salted egg, oh yeah, I like chips. Greetings, softer than I thought. yes, it's good, although very chippy potato and then like a touch of curry. I could have gone for a stronger curry flavor. I'm honest, I feel like that would get old after going through the bag I'm going to get, okay.

Okay, okay, a salted egg, more or less, we change a plum, the plum is dessert, okay, I don't know, that's not even a second, it's not even as salty as regular French fries. I bet I didn't know this was salted egg. I would just think it's a normal chip with no salt, yes like normal there is a hint of something I don't know why but they are simple chips. I'll go, Carlo, better, yes, this is a beautiful package, by the way, it's very pretty, you know, quite small, something sweet comes, definitely sweet, it's like a sweet and sour sauce, yes, that's exactly what it is mm- hmm, I can back that up, come meet him, he's definitely sweeter, but I'm not.

However, it's more of a curiosity than a really hot girl like curry, that's a nice check. I like this. It sounds like the dirt is loading. No, so we have a start with those Doritos. Could you bring them back? No, that's not what I'm thinking. that was a bacon cheeseburger or something like that, yeah you can taste the mustard and it was kind of like oh that's really interesting, it tastes like a cheeseburger, but I didn't want anything else but the nacho one. I loved the nachos, nachos, yes, Doritos, nachos, no nacho. No cheese, no nachos, if it was a chip I was going to eat regularly I would make curry with plum and then salty, that would be my order.

I wouldn't voluntarily eat any of those again, but I don't like to play with these. I'm supposed to order, hey, you play, I'll eat the curry chips. Can I hear curry time? I hope you enjoyed this little interlude in the middle of the video, but I was hungry and I want chips, so I threw them all away. the solids and now we only have the brah. I started boiling some water for the noodles and made the bok choy and in the recipe they said to peel it for the leaves and then in the actual video they just left it as a whole bulb again, these are the ones that don't connect and then I took the ribs, which we had separated and shredded in the video, they had cut them into bite-sized cubes and then seared them, so I did something similar, only shredded into small pieces and then to blanch the bok choy There are two different ways to do it.

In the video he simply blanched the bok choy in the water he cooked the pasta in and in the recipe they said to do it. in the actual broth and then the broth sounds really good so that's what I ended up doing and then to put the bowls together they said to take a tablespoon of the reserve which I thought was a lot but it probably adds a lot of flavor and you add that at the bottom of the bowl, you put some noodles on top, then we put these ribs and the bok choy ladle in some broth and then we sprinkle some scallions on top and now here we are.

Final product, it smells absolutely phenomenal, guys, yes, I know, I say phenomenal, but it's really good, okay, so I want it. I want to do the first taste test that will call Chris ruin. I kind of want to try a bite of everything. if I can mmm like Bravo I need a spoon I want to try just the broth stir this in a little bit of broth here wow that's a really good broth it's got a lot of body it's got a lot of flavor and it's got that nice touch Also with the spices oh that's it okay, so you want to come and try this.

I think you will really like it. This is the one you worked on. I mean, I worked really hard. It was a team effort. That's right, I helped. try the broth separately - mmhmm mm-hmm that's as good as good hmm I made you a bowl - just so you have this yes also yes tell me how amazing that broth is though mm-hmm so what was your favorite I want I mean, obviously, that's our favorite, in terms of the amount of work that goes into each individual dish as a snack, the cold noodles are tasty, like the second one, yeah, no, it's not that late at night, it's not easy, fast, it's good.

If it's really good, then this is your favorite even though it took a lot of effort, well, yeah, I mean, it took time mm-hmm, but it just took a little more effort than the one hour one, because most of the day is just letting it sit, so you have to chop a lot, there's a lot of prep work, there's a lot of ingredients, it's more work, but you have a SATA bunk like we have a broth of water than the one for an hour, you know, two meals . this this I mean, I guess the broth will freeze.

I think my dad got that way, yeah, yeah, and I like the fact that a lot of it is done the night before, isn't it. I mean, they can be made ahead of time at any time. right point, like if you want to do this on the weekend and then it's a lot less work, they're going to prepare one thing I'll point out is that this isn't cheap either as five pounds of good ribs are expensive. relative to ground beef an hour this is a lot more expensive but you get a lot more you get a lot more and it's better but it's not just the time it's more expensive yeah I think everyone had their own elements that I I liked it but now I'm comparing this one to the one hour one, yeah I mean no no I think my favorite was this one for sure and in a clear comparison having had both side by side basically this one was definitely my favorite, but yeah, the cold ones are okay, they're good, it's a snack.

Oh, food like I'm treating it like a meal, but it's definitely like a snack noodle. Let me know in the comments if you've

tried

any of these recipes before. Do you have any tips or tricks because Club is my first time doing questionable looks, if not all of these, and check out the videos on the side in case you've missed any recently. I have a bunch of different playlists that group a bunch of these together. like cooking videos and organizing videos and all these different types, that's it. I'm going to join my noodles now so I hope you all have a wonderful wonderful Saturday and I'll see you all in my next video, I love you all, I'm not going to sit down. my noodles I just realized that the customer's chopsticks aren't going to work as well.

This is what happens when you only have a pair of good chopsticks. Oh.