(Joyful music) (audience claps) - When I was a kid, my mother always told me to use my noodle.

And that's why I went into the cooking profession.

(audience laughs) That's the reason why I slave over.. for the past 75 years.

It is easy to love noodles.

There are so many of them to love.

So let's have some noodles, pasta, and more fun.

The first dish I'm going to show you is a very, very great dish from Thailand.

I'm always a great fan of Thai cuisine.

The dishes in Thailand always combine the hot, the sweet, the sour, and the salty flavor together.

So here I have some rice noodle.

This is some Thai rice stick noodle.

They're normally flared wider than the regular Cantonese style or the Chinese style rice stick noodle, okay.

You soak them in water for approximately half an hour to an hour.

You can just soak it in cold water or just warm water, or just basically dump it in boiling water.

Just rinse it, take it out and rinse it for a little bit.

So they're nice, still retain that great texture.

And not over cook, okay?

And then in the meantime, I'm going to heat up my wok to get ready because, in this particular dish, I have a tiny bit of ground pork.

Here is about half a pound of ground pork and about half a pound of prawn.

And I want to show you quickly, how easy you can slice this.

Okay, butterfly this and slice it and cut in half.

Look at this one, two, three.

Done.

See that, this is how you do it.

(audience claps) Put it over here.

And then we're going to use a tiny, tiny bit of garlic.

Okay, let's get some garlic minced, garlic done.

(audience laughs) And then exciting, I hope this excites you.

And then heat this up.

Make sure your heat is up, and then use a tiny bit of oil.

I have some oil over here, okay.

The great thing about exercise is, you should always put the bottle of oil about three miles away.

So you have to rush over there and get it.

By the time you come back, you're totally exhausted.

(audience laughs) Okay, let's do a tiny bit.

If you want to make the dish very, very hot, you put the garlic and also the dry chili pepper.

Wow, this is going to be hot.

And then you'll put the ground pork, stir fry.

(meat sizzles) When you do that, do not breathe.

(audience laughs) (breathes hard) (breathes hard) (audience laughs) Otherwise you will choke to death.

(audience laughs) (breathes hard) (audience laughs) And then you put the prawn in.

Look at this.

Wow.

Look at this.

Toss 'em around.

Move around.

Nice and uniform.

You notice that I put the ground port in first.

This is ground pork.

Then the prawn because ground pork of course, takes a bit longer to cook, okay?

And then when it's nice and done, put the noodles right in here.

Look at this.

Nice rice noodle.

Okay.

Stir.

And then you're going to make a sauce.

You're going to make a sauce.

Sometimes you can do it like this.

Look.

Sometimes you can do it like this, use both of these and stir.

Then you can mix really well.

And we are going to make the sauce with approximately one quarter of a cup of ketchup.

A tiny bit of fish sauce, one to two tablespoons of fish sauce.

Very nice.

A tiny bit of sugar, see.

Saltiness, sweetness, and also a tiny, tiny bit off chicken broth.

Okay, look at this.

Stir.

Stir.

Stir.

Stir.

Marvelous, marvelous, marvelous, huh, huh, huh, huh.

This looks so good.

When this is done, you take it over here.

Look at this.

And you can garnish it very, very easily.

We're going to put all of these, shut this off.

Look at all these noodle.

This is good.

It looks good.

It tastes good.

And garnish it with a tiny bit of bean sprout.

Thai dishes always, always looks beautiful.

If you have time, you can also use an egg.

But it's out because some people are concerned about cholesterol, so I skipped egg.

You add egg, you add excitement to your dish.

(audience laughs) And then a tiny bit of chopped cilantro and a couple of slice of wedges of this nice lime.

And then you can garnish, garnish, garnish, make it look really nice.

Finally, you can put a tiny bit of nuts, traditionally in Thailand, they use a lot of peanut, but here, we'll use Walnut to give s.. wonderful texture contrast.

And you have a beautiful pad thai from Thailand.

(audience claps) Now, I'm going to show you another very popular dish.

Now everybody knows Vietnamese food is gaining a lot of recognition.

So here is a very popular dish in a noodle shop.

When you go to a Vietnamese restaurant.

Here, I have some chicken broth or beef broth.

Bring it to a boil.

Let's bring this to a boil, okay.

And then we're going to get tiny, tiny bit off these.

Look at this.

This is lean beef.

I'm going to cut it very, very thin.

Okay, very, very thin.

One.

Look at how thin this is.

Very, very thin.

It is so thin, there is no room for the calories to hide.

(audience laughs) That's what you call lean beef, skinny lean be..

Okay, put it over here.

Look at this.

One more time.

Lean beef.

Isn't that amazing.

I am impressed!

(audience laughs) And then cut it a couple more slice.

Every single slice is very, very lean.

And then you lay them all out over here.

Raw, okay.

You don't have to cook it.

Put it one, two, three.

Okay.

But you don't even have marinate it in this particular case.

You want to marinate it, all you have to do is marinate it with a tiny, tiny bit of soy sauce, okay?

Very, very quickly.

Tiny bit of soy sauce.

Let's cut this up.

Let's cut this up.

Okay, let's look at it.

A tiny bit of soy sauce right here.

And a tiny, tiny bit of Sesame seed oil, and also a tiny bit of dry sherry, and also a tiny bit of corn starch.

Marinade this a little bit, okay?

You do not have to marinate.

You can put it, lay them all out, lay them all out, nice and tasty, okay.

And then, in the broth, we're going to put some chop... You know what this is?

Lemon grass.

It is not a grass.

This is a herb.

You cut it up.

You don't want this part.

You don't want this part, it's too fibrous, too .. And then all you have to do is cut up a tiny bit of this, put in your soup to get the flavor out, okay.

To make some hot and spicy dish, you also use a tiny bit of a lime juice.

Squeeze a tiny bit of this.

Okay, and then you can use this noodle.

This noodle is the Japanese style thick wheat flour noodle.

Look at this.

You bring to a boil in water for about two mi..

They call Udon in Japanese cuisine.

Okay, and this is a very interesting Pan-Asian creation.

I use this pan for it.

(audience laughs) Stir fried it.

Make sure put some green onion and then this is done.

You get a ladle right here and ladle this broth.

Okay, look at this right over here.

Look at this.

It cooks instantly because it's so thin.

Okay, look at this.

Huh?

Can you believe it?

Look.

And then sprinkle this with a tiny bit of extra green onion and bean sprout and also chile.

You have a beautiful Hanoi beef and noodle soup.

(audience claps) The noodles are delicious.

The next thing I want to show you is rice noodle with chicken and black bean sauce.

Very, very popular dish.

Rice noodle, in China we call fun.

This cooks very easily.

It's delicious.

And it's time for fun.

Fun and fun.

(audience laughs) First we cut up some chicken.

Traditional, this particular dish, they use beef, but I used chicken.

Okay, because chicken is good, lean, delicious.

(knife clangs) (audience laughs) And then you marinate this with a tiny bit of soy sauce, dry sherry, okay.

Soy sauce, corn starch.

And soy sauce, corn starch and dry sherry.

Mix them all up, okay?

Marinade this.

In the meantime, let's turn up the .. so we can make the sauce and the noodle and the chicken at the same time.

Here, very easy.

We cut up some green onion while I'm still heating the wok.

At an angle.

One, two, three, four, five, six, seven.

It looks a lot nicer when you cut everything in an angle.

Okay, cut more if you want.

Okay, more, more, more, more, more, more.

If you have time cut even more if you want, but that's enough.

And also we're going to get ready to make the sauce.

Now here, we're going to stir fry our beef or chicken.

You can use beef, chicken, or pork or turkey, okay?

Make sure stir.

And then also use a tiny of garlic and ginger.

Not much just a tiny bit.

Make the sauce, okay.

(knife clangs) Done.

Ginger done.

I love it.

So easy, piece of cake.

(audience laughs) Okay, listen to the sizzling sound.

Wow.

Look at this.

(pan sizzles) Look at this.

Wow, it moves.

(audience laughs) When you move the whole earth move.

(audience laughs) That's why this exciting, more cooking.

When your wok move, you move, and the entire city moves.

(audience laughs) When this is nice, then you put some snow pea, some green onion and put it right in there.

And you stir fry.

Meantime, you can make the sauce.

Okay, here I have some chicken broth, Soy sauce, and also a tiny, tiny bit of sesame seed oil, sugar, about half a teaspoon of sugar, tiny pinch of white pepper.

And we're gonna put it in and make the sauce.

And then if you want to make it black beans, put some black beans, crushed, black bean.

Stir this, make the sauce.

Okay?

Thicken this up, make you're thicken it up.

Look at this, stir this, very easy to do.

Thicken this up when it's nice and done, stir this more.

(pan sizzles) And then to put the noodle in because the noodle doesn't take too long to do, okay.

The black beans, this black bean is salted and fermented.

It's not the same black bean you normally see in Latin-American cuisine.

See, I do know beans about beans.

(audience laughs) And then you put the sauce right in here.

Look at this.

Look at how beautiful.

We will get rid of these.

And this is how beautiful.

This is very easy to do.

If you want, you can sprinkle crushed chili right over here.

And this is a very, very popular dish in Chinese restaurant.

And we'll serve these right over here.

And you can see how beautiful this chicken chow fun with black bean sauce.

(audience claps) Now, after this dish, we are going to do an other dish.

Very, very simple dish.

Everybody can do.

Here, we turned this up again.

Very easy to do.

Heat this up.

The first thing we do is to make, this is going to be Chow Mein with a meat sauce.

We'll save time by putting a tiny bit of oil, right over here.

Make a little pancake.

This is how you make pancake.

Okay, make a little pancake.

(audience laughs) This is, I'm taking a risk.

(audience laughs) Okay, in the meantime, I also would like to have a pan which I can make the sauce okay.

Look at this.

Let's rinse this.

Okay, we're going to use this to make the sauce.

Everybody can do this at home.

Okay, look at this, make the sauce.

Turn them with a spatula, okay.

If you are not quite sure.

In the meantime, we want to get ready to make a sauce right here.

We have all these sauce.

We have turkey, ground turkey.

We're marinating the ground turkey with dry sherry, cornstarch and soy sauce.

Okay, mix them all up.

Look at this, mix them all up.

We're going to stir fry to make them meat sauce.

Here, I also have a tiny, tiny bit of Chinese sausage.

And you'll cut it up into little pieces like this one, two, three, four, five, six, (silly noise) (knife bangs) Done!

And then you put them all together, okay.

And then I have some water chestnut, also crush it up.

And then we're going to make the sauce.

Look at this.

Heat it up and put a tiny bit of oil.

Okay, put a tiny bit of a sausage, okay.

This is a marvelous sauce.

And put a tiny bit of garlic and crushed pepper, hot spicy food.

And then put the turkey right here, okay.

Stir.

Why you are doing this?

You can turn this upside down with a spatula, but you're more adventurous, huh?

Done.

Look at that.

(audience claps) Make sure you stir this and cook.

This way, you can put this on top of a beautiful dish.

Then you can serve.

Look at this.

I am going to make some sauce.

I have some chicken broth.

I have some sesame seed oil, tiny bit of white pepper.

And also I have some oyster flavor sauce.

We'll move this around.

Stirred this with a spatula.

Stir, stir concentration.

You ask mom, how come you slow down?

You're not talking.

Because when I concentrate so much, I bit my tongue.

(audience laughs) When this is nice and ready, we put the pancake o.. Ope!

look at that!

Ope!

Look at that!

Marvelous!

(audience claps) When this is done, we put the pancake right over here.

And our sauce is ready because it doesn't take too long.

If you want, you can give a little final touch.

Stir fry.

Chow mein.

What do you mean Chow?

Chow, when you stir fry, this motion is called Chow.

I am chowing my meat.

(audience laughs) And I am chowing mein, and I'm chowing my fun.

I'm chowing and having fun at the same time.

(audience laughs) When this is nice and done add a tiny bit more so.. and this is beautiful.

This meat sauce is for them right here.

Noodle pancakes with meat sauce.

(audience claps) We have talked about noodles.

And we have talked about pasta.

Now we are going to have more fun.

Please welcome the Chinese noodle master, Master Chef of San Wang restaurant in San Francisco, Chef Tafu Wang.

(audience claps) Why don't we do something exciting?

Make some noodle because we have to have more pasta noodle.

Now this is the ancient art of noodle making, a noodle pulling.

In originally from Northern part of China, they can get very exciting.

(dough slams on counter) (audience laughs) They can excite you, give you a high blood pressure, and your brain dancing, make sure your counter is marble.

You knead the dough.

You know the rule of dough.

Nice and smooth, and you'll make it into a nice, always remember having enough flour.

And then you pull it, twist it.

Good exercise.

See twist, twist your waist and keep on twisting until you get a really nice elastic, texture and consistency.

Then you'll make it to one long strands like this.

And more flour!

Look at this.

And then you'll roll it, roll it an..

It looks like a little snake.

(audience laughs) Roll it.

Good exercise.

And then from one to two, you make.. And then from two, you make four strands.

Geometric progression, and now more flour.

No more flour, okay?

(audience laughs) I'm the flour holder.

And then from four you make 18.

No, four to eight, eight to 16, 16 to 32 from 32, you continue to do it until, look at this.

You continue to pull this.

It depends on how many people you are.

More people, more strands.

You'll keep on pulling.

(audience laughs) Look at this, look at this.

This is, look at this, (audience claps) And then, we can cut this out right over here.

And everybody can see how gorgeous it looks.

Look at this, okay.

(audience oohs and aahs) This is just a warm-up.

In case you didn't know, this man is the reigning champion of the Martin Yan Noodle Pulling Classic.

Last time, our chef met a brave challenger.

Let's take a look.

Are you having fun?

- Oh yes.

- Not only that.

If it's long enough (dough slams on counter) (audience laughs) Tom, you need more flour.

- On the table, all right?

- You need more flour, Tom.

(audience laughs) Hold onto this, pull this.

Hold onto this, put it all together.

And then hold onto this with another finger.

(audience laughs) Do it fast!

(audience laughs) (audience claps) I understand, our challenger has been practicing every day for the past 12 months.

And he is here for a rematch.

And please welcome Mr. Tom Walton.

(audience claps) Welcome Tom, once again.

Tom, you have been practicing.

- I was the star of spring training noodle camp.

(audience laughs) - Tom, do you have any confidence t.. for this rematch?

- I think the title is endowed.

(audience claps) - Now last time Tom was making such a mess.

It took me two days to clean it up.

So Tom, you gotta help me out to, let's cover my stove.

Just in case Tom doesn't remember, last time he always forget the flour.

This time we have 50 pounds of flour right here for Tom.

Okay, let's shake hand.

And this (audience laughs) come out noodling.

(blows whistle) You got to have a noodle for the gentlemen, okay?

- It was rigged.

(audience laughs) - Right, look at this.

See, this is plan, so this way, Tom do not have that vantage.

Tom!

- More flour, Martin.

- More flour!

Remember, hurry up!

(dough slams on counter) (audience laughs) - More flour, Martin.

(dough slams on counter) (audience laughs) - Wow, look at this.

Tom, you're making a mess.

- [Tom] I'm making noodles.

- You have been practicing!

Look at this.

Hey Tom, you're too slow.

(audience laughs) - [Tom] There's nothing to it.

- I cannot believe Tom had been practicing.

- More flour.

- More flour.

More flour.

More flour.

Oh, look at this.

Look at, Tom, look at this.

This is getting embarrassing.

- I'm gaining on him.

- More flour.

Tom, you gotta, you gotta make it a one strand.

You have banging up.

You're beating the darn thing to death.

(audience laughs) You have make a long strand like th.. Long strand, long strand, yeah, yeah, yeah.

Massage the darn thing.

(Tom laughs) Make long strand Okay, roll it, roll it, roll it, ro.. Long strand, not a mess.

Not a noodle mess.

Yeah.

Look, always remember.

Always remember more flour, more flour.

- More flour.

- Look at this, Tom, just take a break.

- I have one noodle.

- Look at this.

Huh, look at this.

(audience laughs) Tom is cracking me up.

(audience laughs) Tom, you are doing okay.

After 12 months, every day.

Look at this.

- I'll bring this back in a year.

(audience laughs) - Look at this.

Huh?

Look at this, marvelous.

Let's continue to do this because this is, let's do another one.

You got to continue to do it because I want to make sure when you do one, he already have finished the second one.

Let's do it.

- Not a chance.

- Let's do it.

Make sure... - More flour.

- Make sure, make sure.

(audience claps) Wow!

Tom, I always say more, more, more flour.

- More flour, Martin!

- Hurry up.

(blows whistle) Hurry up.

Just continue to do it.

More flour, more flour, more flour, more flour.

Continue to do this.

(audience laughs) I said Tom, more flour.

I am continuing to do it.

- There we go, that's all I needed, a little more flour.

- Continue to do it.

- Continue to do it.

Continue to do it.

See the idea is to make a long strand before you pulled it before you fall.

Look at this, look at this, huh.

This is how you do it.

Long strand before you pull it.

Th.. You see this?

(audience laughs) Pick it up because this is a dropped on the floor noodle.

- Maybe we could invent a new variety?

- I think what happened is Tom just do not have enough flour.

(audience laughs) I would like to say Tom, it looks like - More flour?

- you're still not good enough.

Are you going to come back for another rematch next year?

- Back to spring training Martin.

- Back to spring training, It looks like we need some new challenger f.. for our noodle pasta and more fun.

Until next time, if Yan can and his friend can to make noodle so can you!

“Goodbye!” (##!)

(audience claps) All this noodle, look at this.