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Cart noodles
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Cart noodles, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Cart noodles. Cart noodles (車仔麵), a Dai pai dong dish from Hong Kong. Here is the whole thing, one move at a time.
On screen. Cart noodles
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Cart noodles, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Cart noodles. Cart noodles (車仔麵), a Dai pai dong dish from Hong Kong.
On screen. Cart noodles
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out dry rice noodle, low-sodium fish broth, wonton wrapper, shrimp, peeled, pork tenderloin. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Heavy pot, Scale, Wooden spoon, Ladle.
On screen. Heavy pot · Scale · Wooden spoon
Scene 5 · step · 7s
Step 1
Shot. Cart noodles: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Cart noodles. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh dry rice noodle, low-sodium fish broth, wonton wrapper, shrimp, peeled, pork tenderloin, bok choy, fish sauce, toasted sesame oil, kosher salt. Cart noodles is cooked in Dai pai dong as its own plate, not as a copy of a restaurant menu. Boil the noodles in a clear broth and let each bowl take a different handful: a wonton, a shrimp, a little pork, a stalk of bok choy. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Cart noodles: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Cart noodles is cooked in hong kong. Also called 車仔麵. Tomato sauce is ready when it looks darker and a spoon leaves a brief line.
On screen. Cart noodles is cooked in hong kong. Also…
Scene 7 · step · 7s
Step 3
Shot. Cart noodles: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Cart noodles, until the edges take a little color. Leave the lid ajar so the surface reduces instead of boiling over.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Cart noodles: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Simmer 34 min in real time.
Voiceover. Add the remaining weighed foods and cook Cart noodles at a quiet simmer, about 195°F / 90°C. Start checking at 34 minutes. Cart noodles is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Add the remaining weighed foods and… · Simmer 34 min
- 🇭🇰 Hong KongEast Asiasig-hong-kong-cart-noodles-sig-hong-kong-cart-noodles-9
Step 5
step · hong-kong
Scene 9 · step · 6s
Step 5
Shot. Cart noodles: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Cart noodles, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Cart noodles, not the edge.…
- 🇭🇰 Hong KongEast Asiasig-hong-kong-cart-noodles-sig-hong-kong-cart-noodles-10
Step 6
step · hong-kong
Scene 10 · step · 7s
Step 6
Shot. Cart noodles: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Cart noodles for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in hong kong, with the sauce or garnish that belongs to it. Film Cart noodles in this shot order and no other: the fridge shelf where the plate will chill; the main piece taking a deep browning; steam rising off the finished plate; broth poured from a height into a bowl. Slate words for the editor: enamel, quiche, flake, tender, ivory, undercrust, harbor, sable, fork, ramekin.
On screen. Rest Cart noodles for 5 minutes,… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Cart noodles is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Cart noodles looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Cart noodles turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Cart noodles, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 290 calories, with 15.1 grams of protein. Pai marks it Moderate.
On screen. 290 kcal · 15.1 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Cart noodles
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Cart noodles from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.