I have a pork belly recipe here: https://omnivorescookbook.com/recipes/authentic-pork-belly-bun I believe the broth and the pork will be a nice addition to these noodles I want to try the pork belly noodle soup too. Use sesame oil? Add 2 to 3 more strips of noodles to the boiling water; cook until tender, 5 to 10 minutes.
Congrats! Hi Sophia, thanks so much for the update! I am going to try this soon but a small batch though may be just the 3-4 strips of dough?

To answer your question about the flour type, actually the flour with higher gluten content works better. I’m now trying to see if I can freeze these raw noodles (sprinkled with flour) rather then dough. So they reach the perfect consistency once they’re reheated. Thank you for this great recipe! But don’t let that scare you: This is a very forgiving dough, and you can practice pulling noodles over and over again to gain muscle memory and confidence before flouring and cooking off a batch of homemade pulled noodles. Chinese restaurants usually use this method to prep the dough a day ahead. My first time making noodles … it worked out well. These noodles might be a bit more delicate than the hawker-style noodles, because it contains more moisture.

(We tested many types of flour and actually they all work. We used them for pad see ew. Repeat with the rest of your noodles. Refrigerate for up to 2 days or freeze for up to 3 months. What do you think? Then pull off the thick ends collected in one hand and lay the noodle out on the working surface. This is not the type of the noodle for the noodle dance. Who knows, maybe we’ll see that recipe here soon? We reserve the right to delete off-topic or inflammatory comments. I always wonder people are so busy these days, so they probably don’t have time to make noodles from scratch. I traveled to Lanzhou this past weekend with a group of hikers and we all fell in love with Lanzhou hand pulled noodles! No amount of kneading and no amount of resting seems to be able to get this dough to reach the kind of stretch needed to pull. Hi Felix, I’m afraid this recipe is not able to adapt into a gluten free recipe. The result will be a chewier noodle. We tested with various brands and types of flour and finally achieved a consistent result no matter what brand we were using. Hello! Any suggestions? I really enjoy and appreciate your blog! I love them with spicy sauces and in meaty soups. Using plain flour to make the dough is a bit problematic, it tends to be brittle. This recipe was great 1st time ever making my own noodles and they were restaurant quality. My mom always made her own noodles (pasta) and there’s nothing to compare as to homemade. So the noodle will be tender by following this recipe. 2) to clarify, do i need to cook the noodle before storing into the fridge? I found the easily way is to store the small round dough balls.

About flour, the AP flour in the US is different from Asian type.

For the vinegar, soy sauce, chili oil, and veggies combo you mentioned, you can actually make a great noodle with hot sauce (like this https://omnivorescookbook.com/biang-biang-noodles). Have a super day! Thank you for going to so much trouble to show us all how to make these!! Nevertheless, the recipe was so accommodating. It is too soft and will stuck. They claim that the AP flour in the U.S. won’t work with biang biang noodles because it will break.

It is almost like making a stir fry, but you mix the sauce in your bowl instead of in the pan. Hi Frank, yes you can leave the dough to rest longer. But the dough so easily stretched…. Hope the cooking goes well .

Hi, After many test runs, we found that the key to making hand-pulled noodle dough is to knead just enough to get the dough smooth without developing too much gluten. Store in the fridge, and return to room temperature before pulling. If there’s still some dry flour left, drizzle in a bit more water until there’s no dry flour left. Despite the low cost of noodles at restaurants, a lot of people still enjoy making them from scratch at home.

Tnx Maggie. Now I might change my Sunday plan and make some noodles Cover the bowl with a lid (or plastic wrap). Immediately transfer portion of finished noodles to the pot of boiling water, and cook, stirring with tongs or chopsticks to prevent sticking, until noodles are cooked through but still chewy, 30 to 45 seconds. Before cooking, return the dough to room temperature. The video is very helpful! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! This is probably due to the high protein content?! (It is the salt that makes the dough stretchy.) FOR WIDE NOODLES: One at a time, grip the short ends of a strip (*Footnote 2) and pull it apart in one swift motion until the dough feels taut. , Hi Prash, yes, you can definitely try half batch (200 grams flour).

If parts don’t stretch they will turn out more like dumplings than noodles. But the dough will change in texture during this process. I found that even if you skip the alkaline water, you will produce a great result with a chewy texture (without the noodles getting too tough). So don’t be afraid to let the dough tell you what it wants to do. When you do this, use a pair of chopsticks to gently separate the noodles, and leave them in the water until warm. In Jinhua, there was a variation of this bread, but it was thinner and the size of a saucer. In WenZhou, the cooks at the hotel I was staying at would purposefully cook orders for people who were seated and ordered long after me, so it was either go to bed hungry or try to find food outside.

What brand and kind of flour did you use?

I’d just tried a recipe with baked baking soda in it, 1tsp to 220g flour and 2eggs, and the bitter bicarb taste was overpowering. Have you tried to let the dough to rest a bit longer? You should always eat the noodles while they’re warm and fresh, because they will become sticky and turn into a solid mass once they cool off. Sorry I forgot to specify about the water. Place one sheet of dough on a cutting board and slice into 1/8-inch-wide strips. That’s how I came across a little place with a bunch of round ovens heated by big charcoal pellets. Would this work using wheat flour? It uses a beef broth with chili oil. The dough was slightly stretchy, but fought against pulling. Can I pull them and then coat them in cornstarch or something and then put them in the fridge? Big mistake! The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. I think you didn’t knead the dough enough to develop the gluten if the dough break apart easily. I have now attempted this seven times. I got 5-6 feet long noodles! Get these ingredients for curbside pickup or delivery! Roll out and let some more time before pulling.

The noodles will be easy to stretch after a long resting time. Cover with plastic wrap and let rest for 15 minutes.

(*Footnote 2) In one swift motion, tug the noodle to about an arm’s length and gently bounce it on the working surface once or twice. By the way they came out terrific!!! Just wow! Want to learn more about Chinese Cooking? Do you have any idea why this happened? However, we found that method not practical in the home kitchen since no one wants to knead the dough for an hour (it takes a similar amount of time, even with a KitchenAid mixer). I believe the issue is caused by the Semolina flour. Thanks for the recipe. To make the dance noodles, you need to blend alkaline and oil into the dough, so it becomes resilient and holds together when being pulled faster (similar type of dough to Japanese ramen). Add more salt? What is my mistake ? Handmade noodles might be a rarity, and even a pricey proposition outside of China. Mix the flour and salt in the bowl of the KitchenAid mixer and add the dough hook. This is the best way to store them. I found that 140ml of water was not enough. To create wide noodles, you do need to cut them to wide strips. So glad I took the time to watch your video and learn this very simple method for pulling noodles. Start browsing recipes right away or you could learn more about me here. I will let you know how it turned out with pictures! Notify me of followup comments via e-mail. These are the crispiest, most flavorful roast potatoes you'll ever make.