The first time I was asked to attend the launch of the Philips Avance Collection Pasta/Noodle Maker, I was terribly skeptical.
I wondered why I would even consider buying an automated machine to churn out pasta especially since I already have a manual pasta maker that I seldom use.
When I saw how this amazing machine works, I was stunned! How in the world can anyone possibly invent something that is so clever! I mean, all you have to do is to add flour and liquid to the machine, select how springy you want the noodles to be, and 5 to 8 minutes later, you have freshly churned noddles.
And that was exactly what I did when I cooked Zha Jiang Mian (炸酱面) for dinner last night. Everyone in my family loves zha jiang mian. It is the LAM’s choice of carbs whenever we go to Ding Tai Fung.
Here’s how to make both the noodles and the meat sauce.
Turn on the machine. Add the flour (wholemeal works really well too!) into the machine. Select how springy you would like your noodles to be, close the lid and add the liquid (water, vegetable or fruit juices, or egg and water all work!) then wait.
After 5-8 minutes, this happened.
The machine comes with several shaping discs so you can make anything from Mee Pok (Fettuccini) to Mee Kia (Linguini) to Bee Hoon (Vermicelli) and even penne!
It also comes with special cleaning tools for the different shaping discs that double up as noodle cutters too.
The slightly warm noodles are springy and separates easily.
If you wish to store the noodles, sprinkle a little flour and keep in an air tight bag in the fridge.
To make the zha jiang mian sauce, first assemble the ingredients.
Season the minced meat with light soy, sesame oil. white pepper and corn starch. Set aside.
In a heated wok, saute minced shallots and garlic in vegetable oil.
Add the minced meat and stir to combine. De-glaze with Shaoxing wine.
Add the mushroom and cabbage, followed by zha jiang mian sauce – I like the one from Patchun.
Stir to mix well. Add edamame and XO sauce (if using).
Once everything is well-combined, the sauce is ready.
Cook the noodles in boiling water for 3-5 minutes then dunk quickly and briefly in cold water to stop the cooking process.
Place the cooked noodles in a bowl and ladle the sauce over the noodles. Garnish with chopped spring onion and serve immediately.
I have stopped buying noodles from shops. With the Philips Avance Collection Pasta/Noodle Maker, I can make fresh noodles, using healthier ingredients, and totally no preservatives any time.
If you are asking me if you should get this machine, well, my answer is a definite yes if you and your family love noodles like we do!
Quite a few readers asked me if cleaning the machine is difficult, well, here are the four steps to clean the noodle maker:
IMPORTANT: Set the mold aside for about 15 minutes before washing. This allows the noodles in the mold to dry and makes cleaning the mold a lot easier.
1. Remove top cover.
2. Undo both screws. Pull out front cover.
3. Remove white cover along with the disc.
4. Take out the dough container.
Can it be any easier? 🙂
- *1 cup plain flour + 1 cup wholemeal flour
- *1 cup water + 2 eggs
- *See notes below
- 500g minced meat - I used pork
- 1/2 pack endamame, cooked according to instructions on package and shells removed
- 1/4 napa cabbage, chopped
- 5 shitake mushrooms, rehydrated and chopped
- 3 tablespoons zha jiang mian sauce
- 1 teaspoon XO sauce (optional)
- 2 tablespoons Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon corn starch
- 1/2 teaspoon white pepper
- Turn on the machine. Add the flours into the machine. Select how springy you would like your noodles to be (I choose 7 minutes), close the lid and add the liquid (egg and water).
- Once done, cut the noodles with the cutting tool. Set aside.
- Season the minced meat with light soy, sesame oil. white pepper and corn starch. Set aside.
- In a heated wok, saute minced shallots and garlic in vegetable oil.
- Add the minced meat and stir to combine. De-glaze with Shaoxing wine.
- Add the mushroom and cabbage, followed by zha jiang mian sauce.
- Stir to mix well. Add edamame and XO sauce (if using).
- Once everything is well-combined, the sauce is ready.
- Boil the noodles for 3-5 minutes.
- Place the cooked noodles in a bowl and ladle the sauce over the noodles. Garnish with chopped spring onion and serve immediately.
DISCLAIMER: The Domestic Goddess Wannabe received a set of Philips Avance Collection Pasta/ Noodle Maker for review purposes. No other compensation was received. All opinions are my own.