A Chef makes INSTANT NOODLES Gourmet!! | Sorted Food

hello and welcome to salted food today we're putting our chef ben to the test in another make it gourmet evers challenge where he takes a really simple dish and lifts it to its full delicious potential mike tell him what the dish is instant noodles from pot noodles to super noodles instant ramen to soup we all love a bit of the nudes don't we for the enormous of normals instant noodles is in everybody's staples cupboard and the best thing about instant noodles is it's so simple even barry could make it you just add boiling water and you're off [Music] so from a normal's perspective let's talk about what it is about instant noodles that we absolutely love i love the perfect textures the bouncy noodles but then the silky sauce that coats your mouth after you slurp it it's that magical perfectly seasoned little pouch of joy that delivers every single time you can almost feel it dribbling down your chin just by looking at a picture it's very true yeah but the image of it on your chin makes me feel sick some people pay a lot of money what you're saying is you want something delicious slurptastic with bouncy noodles and perfectly seasoned please [Music] ready evers instant noodles make it gourmet it's all gonna start with a spice blend so you know when you have instant noodles i can't get this off there we go you have the little sachet of powder yes we're gonna start with the sachet powder but before we blend it we need to toast them off it's basically chinese five spice doubled ten spices chinese tennis spice ebba's ten spice baz you've got a spiceology badge don't you dare don't you dare and the first time you got it you got it because you did chinese five spice so what are the five spices star release cloves cumin not cumin ah damn okay i haven't got lavender under here either shut up cinnamon cinnamon cinnamon szechuan pepper nice you're the you're the spicer you're the spiceology man i'm a spice merchant we haven't got all day it's fennel oh i wouldn't guess that [Laughter] so ever there's anything to add no i got told off for ascending his badge last time i just wanted a test to see how good he knew it if he knew it at all and he's proved our point [Music] so to begin with our chinese five spices plus some spices that are more reminiscent of north china kind of indian skew as well so cumin coriander some chili as well as the szechuans we've got a bit of heat plus bay plus black pepper very deliberately we are dry frying it all over a gentle heat so that we can then blitz up into a dry powder do you remember that time we used to be able to travel i went to china and after i was deported out of china and got back in again on an emergency visa this was one of my favorite dishes and it's taken until now for me to recreate it the few times that we're not filming when traveling that happens so where are you going like which region how's this going to play out what i'm thinking is let's go to shen and go for the street food classic that you can literally hear before you see it and smell it noodles with the flapping flapping hand stretched noodles we're making our own spice blend broth some excellent lamb got some wonderful greens through it it's going to be slurptastic i don't think we stereotypically think of lamb when it comes to chinese food if you think about a lot of the westernized chinese dishes you think of seafood maybe prawn pork hugely consumed all across china and chicken but in xi'an there's a massive muslim quarter and therefore lamb plays a big part of this and i think it's absolutely delicious first use of our spice blend a tablespoon in the lamb marinade along with grated ginger grated garlic soy sesame oil chinese rice wine and some corn starch or corn flour and that is a wonderful spice blend but we haven't yet seasoned it so here comes the thing that everyone said was important is the noodles msg modest monosodium glutamate [Music] so we've got lamb neck fillet which is already a wonderful flavorful piece of lamb but then we're going to slice it the reason being more surface area more chance for the marination to happen in terms of flavour and it will do so quicker so it's not just us normals that love instant noodles we asked you on twitter as well do you love instant noodles and if you do what is it that you love so much about them and there were mixed opinions peter said they're quick and easy yeah anyone from a child to a barry to a complete drunk can make a pot noodle are you in the middle of a child and a drunk what a great scale that is whoa i'm not sure how have i come across there not well is it naya says mostly they're very convenient they're very cheap they can sit in the cupboard for weeks they can be prepared very fast you can add all kind of leftovers and ingredients tinned and fresh they're good for what they are but i don't think they can be cooled so good [Music] now there's an element you can't get home quite so easily and that's the cooking over charcoal so we're gonna smoke it you could absolutely add a little bit of liquid smoke into that marinade you could use a smoked paprika instead of some of the pepper but i just quite like this we're going to add in a little bit of our smoke and that will marinate in the fridge for a couple of hours and give you a wonderful smoky spiced lamb [Music] the sauce is also going to have lamb in it so it's almost lamb bolognese again we're going to use all the mints with lots of veg with some of our spice with some of our liquid and we'll cook it all out into almost this bolognese style like a shepherd's pie like a ragu this shepherd's pizza what are you talking about shepherd's pie we'll put machetes over there why not fusion lamb fat into a pan get it nice and hot almost smoking and then in with the lamb mince [Music] another fantastic element is the chili oil that's often on the table so you can season it yourself and the best way to make that is to quite literally heat up oil and pour it over dried chili flakes with other aromat so chili flakes spring onions garlic and ginger all in a bowl and then you pour over hot oil what's better than hot oil hot lamb fat we're making a lamb fat chili oil in and around the crispy lamb all of our veg onion celery garlic ginger chili and then about 10 minutes of frying to soften it [Music] then we add rice wine soy rice wine vinegar and sugar plus the spice blend into it all and what you're left with is this i'm surprised you've called that a sauce yeah that looks like yeah like a meal we've already used the fat from it but now let's celebrate the broth made in much the same way as any broth lamb bones roasted off and then added in to water with root vegetables and a lot of the aromats plus some of our spice blend that we made a batch of yesterday it will warm this up season it to taste and that's the broth to finish the noodles obviously lots of different types of noodles rice noodles egg noodles this is a wheat noodle that is just flour wheat flour and water season for salt so very very simple but it's this noodle which is super stretchy because of high gluten flour needed for an awful long time after a good amount of kneading at quite some speed in the machine we're left with this wonderful soft bouncy elastic dough that then needs to rest in a bowl of oil at which point we've got something we can work with and now the bit that is a most fun and b i haven't done for a couple of years and i'm most nervous about if whacking we're definitely going to get to that point the hand stretched thwacking and it is the sound that it makes as it hits the work surface so no there's no flour in this just super oiled so much like the the bread dough the rotis that karen showed us it's just just oil up and go for it you can definitely see it's wanting to sort of bounce back on itself that's the elasticity of the gluten so we're going to do this and we're going to leave it to rest once more now when we decided we were going to make instant noodles gourmet myself from the food team walked all of five minutes down the road to a biangbiang restaurant to watch it in action and to taste the real thing that's what we're aiming for social media shots drop into that and then we can expense lunch [Music] the dream here is to stretch it nice and long and then rip it down the perforated edge will perforate it with a chopstick so you end up with a really long loop of noodle it literally just needs 45 seconds or so and then we're gonna take it out and refresh it in ice cold water to stop the cooking and to keep that bounce the thwacking on a metal surface should give you that yang biang noise all right no it's all excellent yeah bats well done one big loop [Music] yeah good yeah excellent i don't want to speak out of turn but kind of feels like the normals did a little bit better than the chef i definitely feel like the noodle badge needs to be dished out to you guys oh there we go he was just playing with us this is definitely a dish that's basically noodle a lot of chili oil and a little bit of meat but i do like it when it's got some green veg in it so buy some nice chinese leaves and we'll just sweat those through but there was one i wanted to use which i couldn't find so ten weeks ago i started to grow it this is the least instant noodles you can see these are ten weeks old instant noodles daffodils daisies it's part of the daisy family the crown daisy however these wonderful leafy bits excellent green japanese cooking chinese cooking used quite a lot i'm not gonna lie it's taken us a while to get to here ten weeks but i think the next bit should be pretty instant everything's ready chili sauce lamb sauce our greens our broth our garnish our noodles and our marinated lamb now we just have to bring it together in one pan nice and quick and serve it up [Music] wow wow it looks great [Music] so somewhere in between two and three minutes for instant noodles would you like to come and try it yeah let's do this i've been waiting ten weeks for this whoa all that lamb oh that chili they are like a thick instant noodle they're slimy in a in the best way possible they are absolutely delicious spiced fragrant chilli heat and then just the lambiness all the way through that and those lamb neck fillet chunks are so tender yeah like melt in your mouth tender a chili lamb fat oil gonna say it it coats the mouth it does coat them out question is does it take all the things that we love about instant noodles and talked about in the beginning and make it gourmet for me i've still got that broth slurping down my chin so yeah yeah spice mix packs a punch and it's delicious and the silky noodles bang on above and beyond i think you've got a clean sweep mate [Applause] right then over to you guys how do you think ebba's got on and comment down below let us know what dish should ebbs make gourmet next write the dish and then say ebers have you ever got to the end of a long day with no ideas ingredients or energy to cook takeaway hmm it'll be the fourth this week well that's why we built our revolutionary meal packs app thousands of people are using it to shop cook and eat a whole lot better and easier while saving money as a result you can go and use it in its entirety for free for a whole month and see if it's for you the link is in the description box below [Music] and now for the blooper we're going to get there but that is definitely the next bit the hand stretching we're definitely going to get to that point the hand stretching we definitely get that

Channel: Sorted Food

Views: 627,863

Keywords: sortedfood, sorted food, sortedfood battle, sortedfood big night in, make it gourmet, comfort food, sortedfood level up, sortedfood chef, sorted food chef vs normal, sortedfood chef battle, sorted food chefs recommend, comfort food recipe, comfort food dinner recipes, comfort foods to make at home, noodles, bang bang noodles, instant noodles recipe, instant noodles hack, instant noodles upgrade, instant noodles how its made, ramen, ramen noodles, instant ramen, instant noodles

Id: DDsMnuwhZrY

Length: 14min 8sec (848 seconds)

Published: Sun Sep 05 2021