Get smart curated videos delivered to your inbox every week.      
The Kid Should See This

Making noodles by hand at Houston’s Uyghur Bistro

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.

The menu at Uyghur Bistro features 20 handmade noodle dishes from the XinJiang Autonomous Region of China where the Uyghur people hail from.

Uyghur Bistro
Read more about Chen in this photo essay by Terabeza, a Houston-based blog about the city’s cultural diversity, religious festivals, and immigrant stories through meals.

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.

🌈 Related videos

Every Happy Thing: How to make macarons with cute faces

Rion Nakaya

Fresh Homemade Pasta, Made Simply

Rion Nakaya

The Art Of Making Noodles By Hand: Peter Song and Shuichi Kotani

Rion Nakaya

Pounding Mochi with the Fastest Mochi Maker in Japan

Rion Nakaya

The Ring of Truth: Noodles & the principle of halving

Rion Nakaya

How to make Chinese traditional Nanshan noodles

Rion Nakaya

Mom’s Original Chinese Dumpling Recipe

Rion Nakaya

Making Baklava at İmam Çağdaş

Rion Nakaya

4 Levels of Mac and Cheese: Amateur to Food Scientist

Rion Nakaya

Get 7 smart videos delivered every week.

 

Subscribe