LONDON CHEAP EATS: Noodles Under £6 in Soho/Chinatown!! | London Vlog #5

LONDON CHEAP EATS: Noodles Under £6 in Soho/Chinatown!! | London Vlog #5

Views:12760|Rating:4.88|View Time:3:38Minutes|Likes:297|Dislikes:7
Looking for cheap eats in London? How about a HUGE bowl of noodles for £5.30 smack bang between Soho and Chinatown for a budget meal? Introducing one of my favourite London eats Wong Kei… famed for its rude service and generous portions.

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Chinese Street Food DAN DAN NOODLE Tour in Sichuan, China | INSANELY GOOD and SPICY Szechuan Noodles

Chinese Street Food DAN DAN NOODLE Tour in Sichuan, China | INSANELY GOOD and SPICY Szechuan Noodles

Views:3169067|Rating:4.79|View Time:16:40Minutes|Likes:35295|Dislikes:1552
One of the best Chinese street foods you will ever eat in China is the Dan Dan Noodles! Spicy Chinese Dan Dan noodles are the best street food in China! If you love spicy Sichuan food and street food in China, then you’re going to love Dan Dan noodles, because they are so flavorful and covered in a rich chili oil!

In this Chinese street food video, we’re bringing you on a full on Dan Dan noodle tour of Chengdu, China, DEEP in the heart of Sichuan in Southwest China. This is the land of delicious and spicy Sichuan cuisine, sometimes spelled Szechuan cuisine. There are so many famous Sichuan foods to try here in Chengdu, but today, we are trying 4 different variations of Dan Dan noodles, also sometimes called Zajiang noodles.

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China has so many amazing street foods to try, and I’ve been filming and documenting them for you for the past 4 years. In my opinion, the best noodle dish in China is dan dan noodles, right here in Chengdu, Sichuan. China has some of the best street food around the world, and these dan dan noodles were INSANELY GOOD, some of the best noodles in China for sure!

If you’re traveling to China to eat and try different street foods, and perhaps want to learn a little bit about Chinese food and chinese cooking in the process, you need to try a few different variations of Dan Dan noodles. When they prepare the traditional Chinese dan dan noodle recipe right on the street, you can watch as they scoop the main ingredients like chili oil, soy sauce, sichuan peppercorn, and garlic right into the noodle bowl and then place the steaming hot noodles right over top. It’s truly satisfying! After they put the noodles over top, they place their signature fried ground pork on top, known in Chinese as shaozi.

When your dan dan noodles arrive to your table, it is very important to mix up all the chili oil and all of the ingredients throughout. This ensures that the flavour and the hot oil gets coated onto each noodle before you take a bite. It’s also quite satisfying mixing the noodles and watching the dark red oil slowly turn each noodle from white into red and silky smooth.

When you take your first bite, you’ll understand why this is one of the BEST Chinese street foods you need to try. The spicy noodles are coated with an incredibly aromatic chili oil and really send you straight up to heaven! It’s one of the best forms of Chinese cooking!

If you are traveling to china and want to find these famous Dan dan noodles, here are the addresses:

1) Dawanmian, AKA big noodle bowl:
Restaurant name: 大碗面店
Address: 成都市过街楼街26-6号

2) Deep alleyway dan dan noodles:
Restaurant name: 十五栋面店
Address: 成都市西体路7号

3) Street side dan dan noodles in the north of Chengdu:
Address: 成都市星辉中路城隍庙街城隍面馆

My neighbourhood noodle joint outside of Chengdu, China

4)Restaurant name: 恋味老面馆
Address: 成都市龙泉驿区龙平路427号

My name is Trevor James and I’m a hungry traveler and Mandarin learner that’s currently living in Chengdu, Szechuan, China, eating up as much delicious .

I enjoy tasting and documenting as many dishes as I can and I’m going to make videos for YOU along the way! Over the next few years, I’m going to travel around the world and document as much food as I can for you! I love delicious food! This channel will show you real Chinese food and real local food, not that stuff they serve in the Buzzfeed challenge.


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How to walk to Michelin star Japanese Soba Noodles Tsuta in Toshima, Tokyo from Sugamo station.

How to walk to Michelin star Japanese Soba Noodles Tsuta in Toshima, Tokyo from Sugamo station.

Views:1254|Rating:5.00|View Time:2:32Minutes|Likes:9|Dislikes:0
How to walk to Michelin star ramen Japanese Soba Noodles Tsuta in Toshima, Tokyo from Sugamo station.

It’s only a 2:30 minute walk from Sugamo station, make sure you got a ticket in the morning to come back in the afternoon. They have different colours for different times. When you come back, it might take another 45 minute wait till you get your food. There is a line outside and when you’re inside, you still have to wait a little.

It’s totally worth it!

Michelin Star Roasted Goose and Wonton Noodles in Hong Kong

Michelin Star Roasted Goose and Wonton Noodles in Hong Kong

Views:43383|Rating:4.81|View Time:12:33Minutes|Likes:1341|Dislikes:53
Try MICHELIN STAR roasted goose and wonton noodle soup in Hong Kong. Eat the best of Hong Kong foods and Michelin guide restaurants. Click bell next to ‘subscribe’ and turn on notifications!

We’re in HONG KONG to try the best roasted goose and wonton noodles. Both restaurants we’re visiting today have been awarded one Michelin Star and we’re here to find out WHY. Try some of the cheapest Michelin guide eats here 👉🏻

First Hong Kong One Star Michelin Restaurant:
Kam’s Roast Goose for its signature char siu and roast goose!

Second Restaurant:
Ho Hung Kee for its traditional wonton noodles and congee.

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Must Try 7-ELEVEN MICHELIN Star RAMEN in Japan: BEST Instant Noodles! | FANCY Food Review | Ep.01

Must Try 7-ELEVEN MICHELIN Star RAMEN in Japan: BEST Instant Noodles! | FANCY Food Review | Ep.01

Views:303|Rating:4.73|View Time:8:12Minutes|Likes:87|Dislikes:5
EPISODE 1 of a NEW series I am planning to make for my channel called: Fancy Food Reviews. Basically I will be dressing up “Fancy = Nicer than usual” and providing my reviews on foods that I have not tried before or just food that I love.

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LAKEY INSPIRED – Days Like These

Michelin Star Ramen vs Instant Noodles

Michelin Star Ramen vs Instant Noodles

Views:22732|Rating:4.96|View Time:11:50Minutes|Likes:1399|Dislikes:10
Today we do the most Buzzfeed thing I’ve done in my life: Compare Tsuta Michelin star Japanese ramen noodles to their instant ramen counterpart.
This is from my recent trip to Japan if you couldn’t tell! If you’re interested in other ‘Joinen in Japan’ videos check out the playlist:




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Thai Street Food in Bangkok - MOST POPULAR LUNCH Noodles in Downtown Silom, Thailand!

Thai Street Food in Bangkok – MOST POPULAR LUNCH Noodles in Downtown Silom, Thailand!

Views:1734411|Rating:4.86|View Time:22:29Minutes|Likes:30199|Dislikes:881
Thai street food lunch tour in Silom, Bangkok!

I met up with my friend Drew Binsky (check out his YouTube channel: and Facebook: to go on a lunch-rush street food tour of Silom.

Silom is one of the main financial business districts of Bangkok, it’s a downtown of Bangkok. Everyday at lunch floods of people from their offices come down for lunch and enjoy delicious street food. What I love so much about Silom is because it has such a vibrant and busy lunchtime rush, and that’s part of the fun.

We arrived a little early, to get a couple lunches in before the main lunch. The highlight of this Thai street food tour for me was Kuay Teow Khae (ก๋วยเตี๋ยวแคะ (โคตร โคตร) คอนแวนต์), one of the most popular lunch noodles shops in Bangkok!

Ok, here’s all the food we ate in this tour:

Khao Man Gai Ban Deed Kim (ข้าวมันไก่บัญฑิตคิม) – If you’ve ever gotten off the BTS at Sala Daeng station and walked down Soi Convent, you’ve probably walked right by this stall. And I’ve walked past it hundreds of times, but this was actually my first time to stop and eat there. They are well known in Bangkok for their khao man gai (ข้าวมันไก่), Thai style Hainanese chicken and rice. We each ordered a plate to get things started. Overall, very good, light fluffy rice with just the right amount if chicken oil, bouncy chicken, and fermented soybean sauce.
Price – 50 THB ($1.52)

Yee Jay (ยีเจ ก๋วยเตี๋ยวเนื้อตุ๋น-หมูตุ๋น) – Next we took a little walk through Silom, Downtown Bangkok, to another popular beef noodle shop. Again, it was my first time to eat here. We arrived before the main lunch rush, but at 11 am they were already preparing for the crowds with big amounts of meat waiting to be served. We had bowls of everything (เกาเหลาทุกอย่าง), including organs and braised beef. Their soup was fragrant with Chinese spices and the aroma of beef. It’s not the best bowl of braised beef soup in Bangkok, but it’s decent.
Price – 70 THB ($2.14)

Kuay Teow Khae (ก๋วยเตี๋ยวแคะ (โคตร โคตร) คอนแวนต์) – Finally for the main lunch, we went to one of the most popular Thai street food noodle stalls in Silom. For lunch everyday they are packed, every single seat, and if you arrive at a time like when we did, you have to wait to get a seat – sometimes 30 minutes or more. They have a few different options, but we all ordered their signature special bowl (เส้นโซบะยำแห้ง), including egg noodles topped with everything. This is one of the better single bowls of noodles in Bangkok in my opinion.
Price – 60 THB ($1.83)

Khanom Tokyo (ขนมโตเกียว (ลุงโตเกียว) – Lastly, to end this Thai street food tour in Bangkok, we were just walking past with Uncle Tokyo called us over to try his snacks. He makes both savory (with a hot dog) and sweet versions, filled with a variety of different custards. Drew and I had to try the hot dog, mostly just for fun… I’ll be honest, not a big fan of Thai hot dogs, but the sweet ones were great. And Uncle Tokyo is such a nice friendly man. If you are on Soi Convent in Silom around lunchtime, go say hi to him!
Price – 4 for 10 THB ($0.30)

And that completes this Thai street food tour in Silom, hope you enjoyed it!

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Michelin Star chef- Nuno Mendes, Cooks Charred Rainbow Trout with Potato Noodles

Michelin Star chef- Nuno Mendes, Cooks Charred Rainbow Trout with Potato Noodles

Views:63698|Rating:4.66|View Time:6:50Minutes|Likes:192|Dislikes:14
Nuno Mendes Chef Patron from ViaJante in Bethnal Green London, Cooks Charred Rainbow Trout with Potato Noodles, Watercress and Radish. For more great Chef videos and features please go to

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The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here

The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here



Views:106627|Rating:4.93|View Time:18:26Minutes|Likes:2526|Dislikes:35
Today we’re taste testing a variety of ramen cup noodles from around the world! On this episode, we’re eating international flavors of the Cup Noodles Brand instant noodles that can be purchased right here in Japan.

We’re tasting India, Italy, Indonesia, Thailand and Singapore. Which one is your favorite? Let us know in the comments below. Subscribe for more videos!


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How to Make Dan Dan Noodles

How to Make Dan Dan Noodles

Views:385562|Rating:4.90|View Time:4:10Minutes|Likes:7470|Dislikes:154
This recipe is excerpted from my upcoming book, a follow up to my 2015 book The Food Lab. You can find more info and stay up-to-date on its release at

Dan dan noodles are a classic Sichuan dish of noodles tossed in a spicy and numbing chili sauce with ground pork. It’s incredibly simple to make, even if you don’t have access to fresh Chinese noodles (just cook dried pasta in water with about 1/4 teaspoon of baking soda per quart and it’ll give the pasta the flavor and bouncy texture of Chinese wheat noodles!). Some of the ingredients can be a little tough to find in western supermarkets, but all of them last a long time in the fridge (like, months or years), so just grab some on a trip to the Asian market, or order them online.

Pickled mustard root:

Roasted chili oil (or use homemade recipe below):

Chinkiang vinegar:


Note: For best results, use fresh Chinese lo mein-style noodles. If they are unavailable, you can use fresh or dried pasta such as spaghetti or even tagliatelle. For a bouncier texture and flavor that emulates Chinese noodles, add 1/4 teaspoon of baking soda per quart of water when cooking the pasta.

Serves 4 to 6 as an appetizer or as part of a larger meal

For the Pork:
2 tablespoons (30ml) vegetable oil
6 ounces (120g) ground or finely chopped pork
1 teaspoon ground Sichuan peppercorns
2 cloves garlic, minced
1/2-inch knob ginger, minced
2 ounces (about ¼ cup) minced preserved mustard root or stem (ya cai or zha cai, see note)

For the Sauce:
1 tablespoon (15ml) soy sauce
2 tablespoons (30ml) Chinkiang vinegar
1 to 2 tablespoons (15 to 30ml) store-bought or homemade roasted chili oil

To Serve:
1 pound fresh Chinese noodles (see note)
4 to 5 thinly sliced scallions

1. For the Pork: Rub a thin film of oil into the bottom of a wok using a paper towel. Heat the wok over high heat until smoking. Add the remaining oil, the pork, and the Sichuan peppercorns. Cook, stirring and tossing and using a spatula to break up the pork until it is no longer pink, about 1 minute. Continue cooking until the pork starts to brown slightly, about 1 minute longer. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the preserved mustard root and cook, stirring, until fragrant, about 30 seconds. Transfer mixture to a bowl and set aside.

2. Bring a large pot of salted water to a boil. Pour soy sauce, vinegar, and chili oil in the bottom of a large serving bowl.

3. When the water is boiling, add the noodles and cook according to the package directions until barely cooked through, just a couple minutes. Use a ladle to transfer about ¾ cup of boiling water from the noodle pot to the serving bowl.

4. Drain the noodles and transfer them to the bowl. Spoon the pork mixture on top and garnish with scallions. Serve immediately, tossing the noodles in the sauce at the table before serving.


2 ounces mixed dried chilies, such as arbol, Sichuan, pasilla, California, and ancho
1 ½ cups neutral oil such as canola, vegetable, or safflower
2 (1/4-inch) slices fresh ginger
1 tablespoon Sichuan peppercorns (optional)
2 tablespoons sesame seeds (optional)

1. Place the chilies on a microwave-safe plate and microwave on high power at 15 second intervals and hot, pliant, and toasty-smelling. Depending on the power of your microwave this can take between 45 seconds and up to a few minutes. Do not let the chilies smoke or burn. Alternatively, toast the chilies on a rimmed baking sheet in a 375°F (200°C) oven until toasty-smelling, about 3 minutes.

2. Using a pair of kitchen shears, trim the stems, ribs, and seeds from the chilies and discard.

3. Transfer the chilies to a blender or food processor and add 1 cup of oil. Pulse until the chilies are finely chopped (you can leave them chunkier for more texture, or chop them very fine for more intense flavor and heat).

4. Transfer oil/chili mixture to a small saucepan. Add remaining oil, ginger, Sichuan peppercorns (if using), and sesame seeds (if using). Set over medium heat and cook, stirring the pot frequently, until the mixture is gently sizzling. Remove from heat and let cool completely. Transfer to a mason jar. Tightly sealed in the refrigerator or a cool, dark cabinet, the chili oil should keep for several months.