In the kitchen at Houston’s Uyghur Bistro, chef Jacob Chen demonstrates two noodle-making techniques. The first sends clippings of noodle dough into (what looks to be) a broth on the stove. Chen’s second handmade demonstration is a wonder: He twists and pulls the elastic dough into beautifully long, thin, and equally-formed noodles with deceiving ease.
Related listening with Vermont Public Radio’s But Why? podcast for curious kids: How are noodles made?Related videos include: How to make Chinese traditional Nanshan noodles and Fresh Homemade Pasta, Made Simply.
Plus, a favorite from The Ring of Truth: Noodles & the principle of halving.