$10 Noodles Vs. $94 Noodles

back for another episode of worth it we're not just noodling around here but we are covering noodles noodles we've done many types of noodles in the past pasta spaghetti ramen today we're focusing on non Italian noodles in Los Angeles today I'm worth it we're gonna be trying three delicious noodle dishes at three drastically different price points to find out which noodle is the most worth it at its price okay so we're sticking and specifically the Asian dishes the first place we're going to where we going we're going to allow sure noodle house to see Joe and Ellen and we're having their wife's special noodle dish so it's very very sweet like the story is doing like this it is actually a sweet story how did you come to start this business together if he comes my favorite noodle in LA it was different than what you are used to very different you want to keep the original diorama home Shaanxi probably northwest of China I'm curious how many styles of noodle there are from your hometown 1s solvent it's more than a thousand different styles yeah that's a lot yeah that cuts a year north on mower to also and my hometown would make a lot most the time we make it with the lamb or beef soup actually it's very similar like macaroni noodle knife cut no though it's a flat under big no dough that's another way you order makes stir-fry we are focusing on the wife's special noodle dish could you tell us what is this story behind that dish introduces the choice just a matter what you're a woman our apartment yet first-rate hunger order Carthon tiene una taco what on the Union mental palana pathology or conservation of natural virtually couldn't meet all the hot sure hold on her digital age which is what I can't hear not sure if you have the Ludo is called a holo style as long and the thing note of the machine push it to the positive reactivate so it's very very fresh where they only take two or three minutes to cook eight the first assess the beef tasting will be a little bit spicy on the tomato with a go we just use tomato fried with egg a little bit sour tasty the ground pork justice I'm being paid to withdraw the park if I'm understanding this correctly in your hometown it's common to eat each of these sauces with noodles sometimes people will combine two and you had the idea to put all three together yeah why was that the flavor will be more conflict because I realize this together and have a vegetable and meat have a sour how the salty one bowl is great you guys also make dumplings here do you have a recommendation which one we should try no lung you at home I'm gonna do it with vinegar and chili oil company cheers Cheers yeah go to the baths together huh yeah [Music] right I have another share some with that I don't there it is mmm won't won any it's a very soft way I'm very light yeah et hasn't had one actually the most important thing about the sampling the wrapper which is the same dough as the noodles this is a lot of food this is a fun amount cheers Cheers mmm delicious noodle yeah I always loved a noodle that you can just stuff in your face already monsters are here I see any going like this with the headphones fries a lot of LARPing going home honestly I've never heard of tomato egg before today this is kinda crazy because it's like combining all these flavors from my childhood it's all those things it's like whoa like you can just like [Music] that's ratatouille I still haven't seen that movie thousand types of noodles aprox so comforting very very good noodle dish before we go to our next noodle place no no a place called Bistro Naz that does Beijing specialty desserts yes and this place is recommended by our good friend Edie we want to finish that before we is the biggest lady Susan I've ever seen huge okay I said Edie where should we get some desserts and she said you have to go to bistro nas why is that they have food from my hometown Beijing I eat here a lot cure my homesick and their dessert is something I grew up eating so I figure you guys should try Wow okay so this is how a deal is I know exactly what I want but I want to ask you D what we should eat then dunk euro the donkey roll yes okay do you want to start with a donkey wrong that's not the best one either you're wrong this has to be a roll kind of guy before we enjoy the rest of these deserts let's enjoy a noodle fact no fact or your noodle oh wow new or in all effects and noodle facts yeah cuz they improve your noodle yeah no I did that joke just now the Chinese generally speaking don't dry their pasta but Italians do I have never made that distinction for a spaghetti episode we saw spaghetti extruded but they allowed it to dry before oiling whereas at Lau sure it extruded straight into the water I think it's because it's not optimized for that al dente flavor yet from drying it explains so much of why I like John Hastie those more than pasta yeah cuz they're just squishier bushier yeah hmm so for our next noodle stop we're going to Cebu Gras and Dolan's weaker cuisine we're gonna be trying there big plate chicken before we have that we're gonna eat the rest of these desserts okay so the camera let's go to town I like that hmm what is Weger cuisine the VGO region is located as a middle point of the Silk Road it's influenced by the Persian Indian Turkish and Chinese many people as you guys have kept up and you guys have some what dish how do you invented this but actually this is original vigor for our chef arcane gonna do all dishes today what are the highlight dishes of whitter cuisine in ancient time River people will come up in the desert so you make a fire and you make that power and its shape is like that by polo is very traditional raised rice and me the Carroll reasons together Monte looks like the Chinese dumpling but bigger the dog is very thin it stuff it with beef and onion spices so talking about the big plate shake it so I imagine it's big yes it's huge how this was a noodle episode Andrew this is a noodle dish right of course yeah it comes to snow this is like very typical Chinese and vigor fusion we fry the chicken with the oil and peppers and spices cinnamon cumin star any strand pepper so this is spicy we put the potato and we braise up another we also make the handmade noodle modally itself should be chewy we make the noodle with water salt and egg whites egg whites in a question because it makes it really chewy and it stick model this is a difference between big play chicken little bit the other model use it should be thick and white I notice with the big plate chicken all the noodles are covered by the things on top why are you trying to build this mountain of meat on top of the noodles because the big paycheck it has so so when you eat a knodel mix it with the soup it's like amazing taste I've never seen a teacup like this before all are handmade Wow handmade yeah flower tea this is very common in my country this is also sort of my creation Cheers mmm here's all the tea mmm oh yeah Rose just a minute here it's cinnamon cardamom cardamom you ready for some big plate chicken Steven big plate chicken here we go my goodness okay we got we got one noodle sticking out over here okay should we start with chickens yeah this is big plate chicken wow that smells good mmm yeah that comes with it linger there we go a noodle oh I want one of those kinds know that one's been sitting below that weight on the chicken got it I got it so malicious looking right okay [Laughter] whoa the noodle itself is very dumpling don't we like and it's soft and that's like you're eating a dumpling in one noodle it really is like a soup at the bottom I know why I think it's because the noodle is your spoon it's say that thank you so much see the peppercorn here all going in oh that's so good really okay do you like to do it yeah yeah it sit on the pump the heat builds a little bit the numbing peppercorn asaro event yeah the addition of cinnamon is really surprising and delightful but arrival of Malaysian cuisine a lot of the dishes there are literally marriages there's no better description of this than a marriage of dishes it's delicious I get it I get why they say stop noodling around cuz it takes a long time to eat a noodle that it sometimes when you get out of a movie and you're like I don't know what to say like when you finish a good book and you just need to like take a walk in and do nothing or like one and a half hour drive across Los Angeles all the way to Beverly Hills because that's where we're going next but before that happens new fact historians believe that Chinese noodles originated more than X years ago in the Han Dynasty what is X I don't know how old the Han Dynasty is fifteen hundred years ago now double that and add a thousand four thousand four thousand years ago I wonder what the first shape was you've learned enough on hand and without of that before yeah what was the first noodle shape Oh noodle shade yeah noodles and noodle making stem from the ripping of whoa okay going crosstown make no sound now I headed to crustacean a landmark Vietnamese American spot we're gonna be having ons famous garlic noodles and on top of that Dungeness crab the noodles are a creation of the founder of the restaurant lean on and she's kept the recipe secret so they are made in a seafood kitchen and we can go in there we'll be speaking with chef Tony and maybe he can spill the beans on these noodles that's okay I mean Oprah actually filmed here and she wasn't allowed in there so we're pretty much Oprah I understand that your kitchen operates somewhat in the secret somewhat yeah we have a kitchen within the kitchen that kitchens for family members and people that have worked in the restaurant for over 10 years why my boss chef Holly nan she first started way back in the 70s in this little deli and slowly putting Asian flares here and there she knew she was on to something so she wanted to keep it within the family we have about four items that come from seeker Hitchin only the garlic noodles have been around since it wasn't open she saw that everybody loves spaghetti and like Parmesan so that was her inspiration she was just named the mother of Asian fusion this is the signature dish of the restaurant Asian fusion has been looked at in a variety of ways where I grew up it was looked down on but you're doing Asian fusion and it's right here in Beverly Hills how are you able to put the narrative of an Asian fusion food I think it was just something cool for people to hate on fusion but the way I became very comfortable at it is when I spoke with Eileen she didn't really know what fusion was he's like I just cooking the way I want to cook now if we're grabbing from different regions of the world as long as you're doing it intelligently the end result should be pretty tasty and so this is our last stop in our video it's the three dollar signs but the noodles themselves are not really the expensive thing here right generally if you're getting a crab you're always getting a garlic noodle but there are two separate items on the menu I would say 99.9% people that get the crab they always get Anu to enjoy the noodles to their best this is not a question you have to get the crab haha gotcha yes whoa this smells like my fire alarms let they go off look at that it feels like something you shouldn't do at a restaurant that's nice but I do just want to go oh man that's so awesome actually it makes a lot of sense here we go here we go ah there's the head of garlic takes about 2 seconds 1 crabs in the shell and one crab picked up the stone no in bibs no way yes this is way more simple than I thought right Cheers [Music] oh yeah it's really good ah I just want to eat this whole bowl ha it's so fluffy was she your Luffy your noodle I'm gonna do a little bit of crab is the life free picked crap [Music] it's really good right this is my fantasy as a kid of what a dish it tastes like this is so close to the buttered noodles we eat as a kid where I add on the best version of a buttery thing buttery crab meat pre-paid crab okay is like birds who get to eat with it's already been chewed up for them by their parents talking about when a mama bird chews up food and then throws it up into the chick wings mouth the idea of having food prepared for you it's a mother's love right it's great now how do you make it that's the question long noodles a long life long day that's what they say one thing that was your favorite things that was not a noodle today the noodle extruder at laucher noodle house that was like a old-fashioned manual train cart at crustacean below the floor there's a fish tank and there's a lot of beautiful koi fish living down there okay Andrew which noodle was the most worth its given price I'll give a honorable mention to the hats ear noodle from Laos sure my worth it winner is gonna go to Dolan's Weger cuisine oh my god oh my gosh I can't believe it we agree for once I love crustacean and I was gonna say Lau sure because the vast experiences you get in one Bowl I wasn't winner goes to Dolan's we de cuisine Adam who's you're worth it winner Annie who's your favorite noodle from today and Yi D while we're in the neighborhood that does it for episode 2 and our end-of-year miniseries come back next week for a very crispy conclusion nASA has soft ends oh come on Adam [Music]

Channel: BuzzFeedVideo

Views: 6,165,914

Rating: 4.9083018 out of 5

Keywords: buzzfeed, buzzfeedvideo, buzzfeed video, worth it, worth it noodles, buzzfeed andrew, andrew, buzzfeed steven, steven, steven lim, cheap vs. expensive, $10 Noodles Vs. $94 Noodles, cheap noodles, expensive noodles, noodles, PL-WorthIt, PL-WorthItFood, buzzfeed worth it, buzzfeed adam, adam bianchi, cameraguy, andrew ilnyckyj, food, travel, lifestyle, PL-WorthIt-S6, cheap vs expensive, taste test, food review

Id: FkIQMZaBTBo

Length: 15min 56sec (956 seconds)

Published: Sun Dec 15 2019

Reddit Comments

[u/SDMAJESTY]

yay!