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Shushy Turin, the creator behind @cookinginheelss and host of Uncharted Flavors, joins Naomi in the kitchen for a hands-on, flavor-packed episode that goes way beyond your typical dinner. A busy mom and nurse with a serious passion for food, Shushy brings her love of global cuisine and shows how to recreate bold, authentic flavors at home.
Together, they tackle hand-pulled noodles, breaking down the technique and exploring some lesser-known Asian ingredients worth trying. Between Naomi’s homegrown tomatoes and Shushy’s push to explore new flavors, this episode is equal parts educational and inspiring, with plenty of practical tips you’ll actually use.
Get the recipe:
Noodles
2 and 1/4 cups Tuscanini Flour
1 cup water
1 teaspoon salt
oil, to coat
Get the full recipes for Shushy's Hand-Pulled Noodles with Biang Biang-Inspired Sauce!
For more with Naomi, watch Sunny Side Up!
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where can you find kosher ground Sichuan pepper?
Check it out here https://www.kosher.com/article/all-you-wanted-to-know-about-szechuan-peppercorn-141/
I watched this with my four year-old daughter. She thought this recipe was amazing. !!!! She really wants us to try it….. I also thought this recipe looked so super delicious and cool and awesome 😋and tasty and you both look so Beautiful!!!!😎💝 thank you for all the amazing recipes and Kosher entertainment !!!:))💞💜🙌🙌👏👏
Can we get a link for kosher gochugaru
https://amzn.to/48DppZw
Shushy, I’d love to hear your thoughts about table salt. Do you not like the taste or is it a health thing? Why kosher salt over Himalayan pink salt? I use the fine granulation for everything. What brand of kosher salt? Thank you!
I’m really happy you asked this question!
The reason that I don’t prefer table salt is because of the size. The granules are very small in comparison into kosher salt. This means that anything that you’re going to be making with it is going to be exponentially saltier than the recipe intended for it to be. In some circumstances that doesn’t matter, especially if you happen to like salt, but when it comes to things like baking, the precision and distribution matters.
In addition, it also contains anti-caking agents, and iodine, which can leave a metallic and fill me finish on some of the foods that you use it for.
My personal preference is diamond Crystal kosher salt.
There has been a lot of buzz around pink Himalayan salt lately because they’re said to contain more nutrients and minerals. While this is true scientific studies have shown that consumption would need to be at least 6 teaspoons per day to make any significant impact. Because it tends to just have a higher price point and the concentration is similar to Kosher so that it’s best to just stick with kosher salt.
Let me know if you have any other questions because I would be so happy to answer them!
Thank you so much for this detailed response. I thought the issue with table salt had to do with its flavor and also that it’s bad for you, but you’re saying it’s not really a health issue.
I specifically like the finely ground sea salt because the granules are finer; for something like a salad dressing, do the bigger granules of kosher salt dissolve sufficiently? I only use kosher salt when I’m making a recipe that calls for it (looking at you, Miriam Pascal) or I’ll use the coarse sea salt for fried eggs. But for almost anything else, I use the pink salt (I got a big bag in TJMaxx for about $4). I don’t specifically like salty food, I just want healthy, well-balanced, good-tasting food. I have a jar of Morton’s coarse sea salt (made in Israel surprisingly!) and actually prefer the taste of the pink sea salt. It doesn’t dissolve well so you get hit with salt randomly instead of it being dispersed.
All this to say: Should I be changing to kosher salt, or should I stick with the sea salt for when a recipe calls for it and stick to kosher salt when a recipe calls for that?
p.s. The Himalayan pink sea salt seems necessary for two things I make: pre-fast electrolyte drink and fermented beets. You probably understand the science of why that’s so.
As long as the crystals are of similar size, you should be fine continuing the way you are! Best of luck!
Hi Shushy,
Thanking you for always responding to people’s questions about your recipes and compliments.
It makes us feel like we’re talking to an actual person who could give us advice rather than just a one and done recipe where you can’t talk to anyone about it.
Thank you for responding with such anthusiasm showing how much you care that the food be good.
Thank you!
It’s honestly my pleasure! I’m so glad you enjoy it as much as I do!
when is bubby karen coming on???????
What is the brand of black vinegar?
We used this one https://amzn.to/4aXBwC6
I didn’t even watch this yet, but the second I saw Naomi and Shushy have a show together, I just started smiling! They are both such positive, energetic people and give off such happy vibes!!! And of course, the pasta part. I LOVE PASTA!
This looks so much fun! Naomi did a gf pasta episode a bit ago, would this work with a regular 1-to-1 gf flour?
Thanks for watching!!
This recipe relies on a lot of elasticity to work which occurs with gluten unfortunately. I wouldn’t try it with gluten free flour but if your interested in the sauce specifically the would taste amazing with rice noodles!
Looks so yummm! My mouth was watering as they tasted the food.
It was so much fun to watch Naomi and Shushy working together.
They are the best!
Thank you for watching!! I’m so glad you enjoyed!!
Is it just me, or is the link to the recipe going to Lotus Hamentashen?
Me too.
The link has been updated! 🍜
It looks so much fun to make the kids will love it.
Thank you for watching!! Hope you have the best time making it!!