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  • no one knew is called young young man.

  • It's a sound that it makes you slap it on the table this hand pulled and porn Uh, it is a Northern star style street food tucked away inside a bar in Highland Park.

  • Chef Robert Lees Bang bang noodles is bringing his version of the popular Sheehan Street food noodle dish to Los Angeles.

  • Mm hmm.

  • Yeah, my friend sent me on TIC tac and when she sent it to me, it's like I like the fact that it was hand pull with the most.

  • I've never actually seen someone hand pulled noodles.

  • So e just all right over.

  • What is it about this you want?

  • It was a dish that I really connected with this in the East Coast and something I could eat on a daily basis.

  • Aside from that is that it's a naturally fused cuisine from northern China where refuses, like Muslim culture, in Chinese culture together.

  • That's the main thing I really liked about it.

  • I learned to work with, like, different noodles for a long time.

  • I cooked in different restaurants for a while, and I worked with different process for a while to and This was one of the dishes that really kind of connected with.

  • Yeah, it is a lot of practicing to kind of build and learn it.

  • So it's right now.

  • At the moment, I still feel like I'm cost learning and teaching myself on how to get this going and get it right.

  • Bang Bang Noodles has four ball options.

  • Tingly human suit, tingly human dry.

  • She on tomato, small plate chicken, baby.

  • So everything needs to be kinda quick and done.

  • You got to noodles per order, obviously cook these bad boys and then we turn them into whatever the actual customers want.

  • And from there on, we have also another choice of protein.

  • So it's kind of like a customizable bowl.

  • They could off stuff out and in, but we personally like everything in there, and from there on, we finish it off with other sauces.

  • Usually most of them.

  • It's up for the shot is with the chili oil.

  • E started off with his menu with just the tingling humans do because I just connected with soup more like noodle soups.

  • Theun.

  • I developed the sauce version of it, and then from the sauce version, it was basically the more popular dish in the East Coast.

  • On I developed another dish where I want Thio have our voice in it.

  • It's a playoff on a stewed tomato.

  • Now it's like a new, uh, young young Men style street food and she on the bridge to tomato and also the bok choy.

  • Now I did.

  • A chicken dish is a playoff, a dish called big plate chicken and braised chicken with different spices.

  • You have session on peppercorn and a lot of stuff.

  • Lamb is definitely the most popular protein.

  • The reason why is because it's the most popular protein in northern China.

  • And aside from that, we also have a braised beef version of Beef Shank.

  • I have a Satan that I make in house.

  • I really want to try to keep my protein and all the mean and everything.

  • I have to kind of be more regional.

  • I like Satan.

  • I like the actual idea of having a as like a fresh product, but I didn't want to outsource my protein a swell.

  • So I just want to make it in house kind of a long process, but I personally think it's worth it because of the end result.

  • The noodles are made fresh every day, right before service begins.

  • It's a belt, a noodle that Robert stretches and tears by hand to effectively make these noodles.

  • The dough has to be fresh since no preservatives, Air added.

  • Letting the dose sit overnight would make it impossible to stretch and tear into this type of noodles.

  • This also ensures a better texture and a better bite for the noodle when it's cooked.

  • How'd you find out about gangbanging just rolling on the instagrams?

  • How I came across it and, man, I'm not disappointed.

  • It was amazing.

  • It was fires, to be honest, like the flavors in here never had them before.

  • It's like an endless cycle with this noodle shop right now, because the demand so high morning for Catherine.

  • And aside from that, the preparation is so demanding to and it's tedious.

  • I personally think it's it's important to have just a little bit of more diversity because L.

  • A is a diverse culture and we definitely have a lot more cuisines.

  • I just want to have something where it kind of radiates my culture.

  • I'm trying to refine Ella Street food by making everything from scratch and trying to make something at least that is healthy.

  • Kind of bite for everybody to as well.

  • And something that police something for dinner, lunch and, you know, on all day kind of meal.

  • We do make everything in house.

  • Right now, I'm feeling like the point.

  • There's gonna be a point where we can't because of the demand I was doing in the street for a while.

  • I did this for, like, 67 months by myself.

  • So I have, like, a line down the block for like, at least I like 50 or 50 deep.

  • It was crazy.

  • In the beginning, you have to wait for, like, an hour or two, and and sometimes you'll get your food and sometimes you won't get your way implemented something I wanted to do away before when I was selling by myself.

  • A pre order process and all I do is just pick up because I was selling it by myself.

  • I wanted to figure out a way.

  • I just saw all these noodles ahead of time and at least alleviate.

  • One step.

  • We're ideally kind of sold out throughout the whole weekend, but Friday usually gets filled out a little bit faster than usual.

  • Very hot.

  • Careful.

  • So my favorite dish?

  • Well, I'm kind of kind of like strange Asian e, like hot soups and hot days.

  • I don't mind.

  • It was just like noodle soups in general, so I'll gravitate towards it almost all the time, even in the hot weather.

  • When I first started this, I like hot soup so much, that's all I sold because I wanted people just drink hot soup in a hot summer day.

no one knew is called young young man.

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B1 noodle dish protein street food kind chicken

Everything From This Biang Biang Mian Shop, From Lamb Shoulder To Beef Shank | $treet Eats LA

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    林宜悉 posted on 2020/10/23
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