Discover the secret to making gluten-free oat pasta with only two ingredients. Try these mysterious honeycomb noodles for a unique dining experience.
Homemade Gluten-Free Oat Pasta: Simple and Mysterious Honeycomb Noodles
Oat noodles are a traditional dish from the northern province of Shanxi in China, known as Youmian Kalaolao. In this recipe, the process of making handmade oat noodles is showcased, emphasizing the gluten-free nature of the noodles. The video provides a step-by-step guide on how to create these unique noodles at home, from preparing the dough to shaping the noodles and cooking them.
The creator of the video explores the origins of the recipe and shares insights into the ingredients used. The final taste test reveals the delicious results of the homemade oat noodles, along with instructions on making a flavorful dipping sauce to complement the dish. This culinary adventure offers a glimpse into the rich food culture of China and the satisfaction of creating a traditional recipe from scratch.
Magical Honeycomb Noodles: The Enchanting Gluten-Free Oat Pasta Experience
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Better videos for all of you all right my loves today we’re going to be making noodles that I’m very excited about for a couple of reasons number one the technique looks incredible I really want to give my hand at this technique and see if it’s as challenging as it looks I think it is and number two it is made out of Oats which is perfect for someone.
Like me who has gotten sensitive to wheat and number three I just want to know what they taste like so these noodles come from the northern part of China particularly from the shangi region of China which is very mountainous and cold so rice and wheat do not grow well there so lots of oats and potatoes are used in the cookery the.
Noodles are called yoman kyala and that means oat basket noodles Yen means oat and kalala and in the local dialect means basket because the look of these noodles is supposed to be similar to a basket now I don’t speak any Chinese so all of my Chinese friends please excuse my poor pronunciation but I am super excited to make this because this only.
Contains two ingredients and so it is very much about the technique so let’s go ahead and try it shall we we need some oat flour and this is just pulverized oatmeal now the variety of Oats that are used in San are slightly different I believe they contain a little bit more protein but as you can imagine they are difficult to procure so.
I am using oat flour that I found at my Supermarket which recently is pretty easy to find in your local supermarket with lots of people having difficulty digesting wheat and wheat gluten the recipe is very simple we’re doing equal parts oat flour to boiling water so I’ve got about 200 Gr in this bowl and we are going to add our boiling water I’m doing.
It by weight now this technique of adding boiling water to flour is pretty common in Chinese cookery oh it smells great smells like oatmeal that I make in the morning so look how it immediately gels the oatmeal is that amazing it forms aough very quickly and the dough will be really Supple oh it feels great feels almost.
Like Play-Doh it is quite hot just going to KNE e it so thankfully there are some videos on the exact technique how these noodles are made otherwise if I were just reading a description I don’t think I would ever understand it because I don’t know it just seems difficult to explain so the dough is warm and it’s.
Very Supple and moldable makes a great kind of suction sound to it doesn’t it now I saw them mold it like this in a video isn’t that great just standard right there when the lady I saw making these in the video she had a piece of smooth Stone in which she pressed the dough onto so I’m going to try using this this is actually a 7in push p and.
I’ve removed this it’s for making Tarts and cakes so I removed this and I’ve made a little perforated disc out of some heavyduty aluminum foil which I’m placing into the bottom and that’s going to be my steamer basket this would normally be done in a bamboo steamer what we’re going to do is take a little pinch of dough like this roll in our.
Hands and then use the heel of our hand and mash it nice and thin and then we’re supposed to pick it up gently and then roll it into a cylinder and like that and then you take it between your fingers and then you flip it around your finger like that and then.
Make a little tube I’m going to place that into standing up in my steamer basket and we’re supposed to have a whole bunch of them and all together it looks a little bit like a honeycomb let’s try this again when the ladies do it they do it effortlessly of course smash against the stone supposed to be Smash and then like.
Push away from you but I’m kind of using varied pressure just so I can get it even okay using my D scraper defin to gently pry it up flip and finish like that hey that’s pretty good this is where we’re at roll into a ball.
Smash apparently there are machines that do this now but the handmade ones are supposed to taste the best which I would have to agree it’s a lot of love and technique in something that’s been made by hand right I think so what is love if it’s not just extended attention paid towards something right John me said that.
Something to that effect flip and then around okay I think I think I’m getting this I’m going to continue doing this until I have an entire pans worth all righty my lovely many many minutes later I probably say it took me about an hour to make this pan of noodles look at this oh.
My gosh so much work so much work I’ve got my makeshift steamer going I’ve got couple inches of water coming up to a boil and we’re going to steam our noodles for about 6 minutes right on top of here oh look at this look at that how cool is that so while that’s steaming we’re going to make our sauce now these.
Noodles are served a couple different ways sometimes with a tomato like sauce that from what I’ve read is actually quite similar to what you think of it is an Italian flavored tomato sauce which I found quite surprising other options include a kind of lamb potato stew and what I’m going to opt for is a simple chili and black vinegar dipping sauce.
Which is pretty simple to make in my mixing bowl I’m going to add a couple tablespoons of soy sauce this is a very interesting measuring set this is two tablespoons and this is two teaspoons and at first I thought this was very odd but I actually use this set quite often two teaspoons I’m going to be using black.
Vinegar right here Pinch of Sugar about a teaspoon and a half of garlic and chili paste this particular brand I find to be very salty I like the flavor but whenever I use it I don’t add any additional salt a few tablespoons of water to thin this out I always give it a taste because taste is subjective you might like yours a little bit spicier.
You might like yours a little garlick here or Tangy make it how you like it m m salty chili spice just a little bit more like chili flavor nice garlic in there I’m going to add another Pinch of Sugar that’s it just going to wait for our noodles super excited hope these turn.
Out all right 23 seconds oh great okay ah Tri it Tri it ah Tri it right here they are yes look look at them aren’t they magnificent look at the steam wow so cool looks like they plumped up a little bit in the steaming.
Huh oh don’t know what do you think oh so much work these are served hot just like this yes slightly burnt myself oh my gosh look look look look oh my gosh it’s like some sort of mushroom or something wow all righty lovies let’s see how the noodles taste so you’re supposed to pull.
Them apart like that just one cylinder dip it in give to go all righty M dipping sauce is delicious and so are my noodles I was surprised because you didn’t put any salt in this whatsoever.
But it doesn’t need it because the dipping sauce is so flavorful and another thing I’m surprised about is that these are chewy there’s nice kind of chewi to them that I wasn’t expecting I find that’s often the texture I miss most when it comes to things that don’t have gluten in them gluten has a wonderful chewi so a lot of gluten-free.
Breads tend not to have that noodles too but this has a pleasant kind of pull to It Go mhm M and great texture a pleasant little bounce and a great flavor too I was expecting it to taste much more oatmealy but because the sauce is so.
Flavorful mostly I taste that which is a great combination of chili and garlic some tanginess saltiness and of course the soy in there as well delicious sauce recommend making that and having it with any kind of noodle but the texture almost reminds me of like Lade noodles by the end of this process proc I was getting better I was learning some.
Things and my noodles got pretty thin I think that’s pretty important you don’t want them to be too thick and doughy mhm M eating two of them together is really great too you get more of a bite in your chew more chew to your bite fantastic there must be a reason why this noodle has to be made this.
Particular way and not in strands like typical noodles are I imagine that the oats don’t have the structure to maintain a really long length and thin diameter so hence this kind of flat shape but you still get this very excellent noodly texture I can imagine another great combination would be taking garlic oil and soy sauce and a.
Pinch of sugar it’s a classic noodle dish my mom makes for our family and I think this would be fantastic with that M so if you’re looking for a gluten-free noodle you happen to have a little bit of time maybe you need a weekend project then I highly recommend making a batch of Yen KY La Lao amazing all right my lovely thanks so much for.
Watching and big thanks to Helix sleep for sponsoring this video if you’d like to try Helix sleep for yourself click the link down below or head over to Helix sleep.com Slade to receive 20% off your Helix Sleep mattress along with two free pillows thanks again for watching I hope you enjoy that one I hope you learned something please share this.
Video with your friends follow me on social media like this video subscribe and I shall see you in the next one D take care bye bye
