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The Recipes I Followed-
Cream of Mushroom Shin Ramen- https://www.tiktok.com/t/ZT8Lv6oS4/
Gochujang Spaghetti- https://www.tiktok.com/t/ZT8LvYTYd/
Cilantro Lime Noodles- https://www.instagram.com/reel/CtHI-z5Rmxn/?igshid=MzRlODBiNWFlZA==
Chili Garlic Potato Noodles- https://youtu.be/TEXEDyOn-4o
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David Seymour
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Intro: (0:00)
Cream of Mushroom Shin Ramen: (1:44)
Gochujang Spaghetti: (3:27)
Cilantro Lime Noodles: (5:48)
Joshua Weissman’s Chili Garlic Potato Noodles: (8:40)
Outro: (12:59)
32 Comments
The potato noodles kinda seem like gnocci?
I will never understand why people pour the hot oil from a pan into a container with the aromatics instead of just putting the aromatics into the pan? Turn off the heat before, should be fine, one less thing to clean and you can be sure the pan can handle the heat.
David, with all of the different ingredients you cook with, do you keep an inventory spreadsheet of what you have? What is the most unique ingredient you have?
Have there been any recipes you were excited to try, but disappointed in the outcome that you would re-try? Maybe a collaboration with the original recipe holder?
I thought that lime cilantro sauce looked good. And it's good to know I can forget about those fat potato noodles! Thanks for biting the bullet (and those rubber noodles!) for us, David!
Thank you for defending thefoodietakesflight!!! I've been following her for a while, and she's a total sweetheart.
"Joshua's sauces" are NOT his…. How is this his?!
I think I would try that last recipe with udon noodles, I'm not brave enough to make those giant potato slugs!
The last noodle you tried, too bad you couldn’t even swallow😅.
I am from the north of Japan, and we make ‘mochi’ (dumpling) with potatoes and potato starch. We never add water to the cooked potatoes and also we add a lot less starch. (About 1 table spoon per potato). The mochi is very similar to Italian Gnocchi.
My grandma used to make the dumpling into a thick cylindrical shape and cut into 1/2” disks, cooked on a pan with a bit of oil and butter & soy sauce.
I think the extreme gummy texture was caused by the amount of potato starch. Plus it seemed undercooked.. (the middle was still white) I find some potato starch sometimes comes with a slightly different smells as well… All those elements together resulted as the disappointing noodle, I think. I hope you don’t hate that noodle, and give an another try with a lot less starch and longer cook time!
Funnily enough I have all of the Joshua Wiseman ingredients on hand always, but the others I’d struggle to have even half of those ingredients usually 😂
My mother is from Singapore and I frequently travel there for work and pleasure.. my whole life in the US I’ve never understood what the heck Singapore noodles are out here… they do not exist in Singapore. There’s mee sua, char kway Téo, or bak chor mee… lol not that
Joshua's sauce with the Chinese knife cut noodles from the 3rd recipe would be perfect!
weird ypour video didn't get recommended and got no notification you posted
love the blog at the beginning david!!
I love your videos so much! They've helped me through some rough patches ❤❤❤
Does someone know if the last recipe is somehow similar in texture to tteokbokki? It is what it reminds me of when he describes it
singapore noddles doesnt exist
use way less starch for the last one lil bro
I've made the potato noodles and they were delicious. I think you may not have cooked them long enough. Our whole family love Joshua Weissman's potato noodles with his sauce.
2:27 sodium assault? More like a salt assault
I must say, those sauces all looked great!
Those last noodles look like intestines 😭
You better get her that hello kitty toilet paper😤😤
If you think ketchup is spicy…you just need help…and if you attribute handling spice to skin color, even more so.
To be fair. Joshua is a shadow of his former self. He's become way more gimmicky, click baity. A far stretch of his more legitimate cooking videos.
I bet when Joshua was testing his recipe, it was humid, meaning he needed more starch, so when youre making it where/when its less humid you'd need to adjust, adding more water or less starch
The spaghetti and Cilantro lime noodles look so good and easy to make. Definitely on my to try list now
I'd love to try those cilantro lime noodles but I am of a certain demographic that too much cilantro tastes like bath water.
Stopped by the Polish store? Lol
i always forget we live around the same area so whenever i see shoprite in your videos i get scared
It's so interesting how growing up in Singapore I see stuff on Menus such "Fried Rice USA" and always wondered how that tastes like 😂 But tried a Singapore fried Noodle once overseas and I don't see how it's like any significant fried Noodle here considering we have sooooo many 😂😂😂 but fried noodles from any cuisine (Malay, Chinese, Indian) here is amazing and I have favourites from all ❤
H-Mart is the bomb! I used to shop there when I lived in the Atlanta area. They don't have one in St.Louis though 🙁