Podcasts & RSS Feeds
Most Active Stories
- Here's What The Big I-90 Closure Will Look Like. How Will You Survive?
- Study Finds MRSA 'Superbug' Lurking At Washington Firehouses
- Report Shows Coal, Oil Trains Would Quadruple Rail Traffic, Alarming Lawmakers
- When A Bomb Goes Off During Your Study On Trauma: New UW Findings On PTSD
- Why Seattle Homeless Advocates Feel Vacant Downtown Building Is Rightfully Theirs
News & Music Contributors
Food for Thought
Wed January 29, 2014
The Tossed-Off Magic Of Chinese Hand-Pulled Noodles
The first time I watched hand-pulled noodles being made, I could hardly believe what I was seeing.
The chef took a lump of dough, stretched, twisted, tossed and swung and lo — there were noodles.
Here. See for yourself.
That was chef Cheng Biao Yang of Uway Malatang hot pot restaurant in the Seattle ID making it look easy.
Wouldn't you love to give that a try? I sure would — just as soon as I learn to toss pizza dough that doesn't wind up draped over my head.
"I wouldn't exactly call it 'cooking' but I can make noodles..."