I absolutely love this homemade noodle recipe because it’s incredibly satisfying to create something from scratch with just a few simple ingredients, and the hands-on process of rolling and stretching the dough feels almost therapeutic. Plus, nothing beats the taste and texture of fresh noodles, and you can customize them with your favorite flavors and toppings!
I enjoy making Hand Pulled Noodles in my kitchen, using only these simple ingredients:
– 2 cups all-purpose flour
– 3/4 cup warm water
– Touch of salt for flavor
Coating the dough with vegetable oil ensures smoothness. Dusting with all-purpose flour prevents sticking.
These measures make it easier to hand pull the noodles.
Ingredients
A versatile base rich in carbohydrates, all-purpose flour is an ideal choice for creating dough that is stretchy.
Water that is warm: Activates the gluten in the flour, which is necessary for getting the ideal noodle texture.
Salt: Boosts flavor, balances taste, and aids in fortifying dough structure.
Cooking oil: Aids in preventing sticking, adds smoothness, and helps in noodle separation.
Dusting with flour: Prevents the dough from sticking while you handle and pull it.
Ingredient Quantities
- 2 cups all-purpose flour
- 3/4 cup warm water
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil (for coating)
- All-purpose flour (for dusting)
Instructions
1. In a sizeable mixing bowl, whisk together the all-purpose flour and salt. While continuously mixing with a wooden spoon or chopsticks, slowly add the warm water. Keep mixing until the ingredients begin to form a dough.
2. Move the dough to a surface that is lightly covered in flour and knead it for approximately 10 minutes, until the dough has a smooth, elastic quality.
3. Form the dough into a ball, return it to the bowl, and cover it with a damp cloth or plastic wrap. Give the dough a minimum of 30 minutes to rest and let the gluten develop.
4. After allowing the dough to rest, knead it briefly and then cut it into four equal portions. Roll each portion into a log shape about 6 inches long.
5. Each log should be coated with vegetable oil to prevent it from drying out. After oiling, cover the log again and let it rest for another 15-20 minutes.
6. Take one piece of dough and slightly flatten it with your hand. Then use a rolling pin to roll it out into a long, flat rectangle that is approximately 1/4 inch thick.
7. Slice the sheet of dough in half lengthwise. Then, cut each half into strips about 1 inch wide. Dust the strips lightly with flour so they don’t stick together.
8. Carefully grasp both ends of a strip and pull it, stretching until it is twice as long as it was originally. Do this same pulling and stretching with all the other strips.
9. Boil a large pot of water and carefully add the noodles. Cook them for about 2-3 minutes or until they are floating and tender.
10. Rinse the noodles under cold water and drain. Serve right away with the sauce or toppings of your choice.
Equipment Needed
1. Mixing bowl
2. Whisk
3. Wooden spoon or chopsticks
4. Measuring cups
5. Measuring spoons
6. Rolling pin
7. Knife
8. Large pot
9. Colander or sieve
10. Damp cloth or plastic wrap
FAQ
- Q:Can I use other kinds of flour instead of all-purpose flour? A: Yes, you can experiment with using bread flour for a chewier texture, but if you want the traditional consistency, all-purpose flour is your best bet.
- Q:How can I keep the noodles from getting all stuck together? A: A light coating of vegetable oil on the noodles and a good dusting of flour on them before cooking should do the trick.
- Q:Why use warm water? A: Warm water helps dissolve the salt. and makes the dough easier to knead, which leads to better gluten development.
- Q:What is the appropriate kneading duration for the dough?
A: For about 10 minutes, knead the dough until it is smooth and elastic, factors that are essential for good texture in hand-pulled noodles. - Q:How long should the dough rest?
A: Let the dough sit for a minimum of 30 minutes at room temperature; this relaxes the gluten and makes it easy to stretch the dough into noodles. - Q:May I prepare the noodles ahead of time? A: You may prepare the dough ahead of time and refrigerate it for up to 24 hours before shaping and cooking the noodles.
- Q:What foods go well with hand-pulled noodles? A: Hand-pulled noodles are a good match with pretty much anything—stir-fried dishes, soups, and even simple sauces like sesame oil or chili oil.
Substitutions and Variations
For a chewier texture, bread flour can be used instead of all-purpose flour.
Bone broth can be used in place of warm water for an extra kick of flavor.
Soy sauce can stand in for salt to create a more robust umami flavor, but the amount used must be adjusted according to one’s preference.
Coating with vegetable oil can be replaced by using sesame oil, which yields a nutty flavor.
Pro Tips
1. Resting the Dough: After kneading the dough initially, consider letting it rest for longer than 30 minutes, up to an hour if you have time. This extended rest allows more gluten development, which makes stretching the noodles easier and gives them a better texture.
2. Water Temperature: Make sure the water is warm (around 110°F/43°C) but not hot; too hot water can kill the yeast generated when combining ingredients, and too cold won’t be effective in gluten development.
3. Kneading Technique: While kneading, try to use the heel of your hand to push the dough away, then fold it back over itself. Rotate and repeat. This technique ensures even gluten development and creates a smooth texture.
4. Avoiding Sticky Noodles: After cutting the noodles, dust them with more flour or cornstarch if you find they’re sticking together. Ensure excess flour is removed by lightly shaking them before cooking.
5. Cooking Time: When boiling the noodles, keep a close eye on them. They only need to cook until they float and become tender, which can be slightly less than 2-3 minutes depending on thickness and stretching. Overcooking will make them mushy, so taste-test for al dente before draining.
Hand Pulled Noodles Recipe
My favorite Hand Pulled Noodles Recipe
Equipment Needed:
1. Mixing bowl
2. Whisk
3. Wooden spoon or chopsticks
4. Measuring cups
5. Measuring spoons
6. Rolling pin
7. Knife
8. Large pot
9. Colander or sieve
10. Damp cloth or plastic wrap
Ingredients:
- 2 cups all-purpose flour
- 3/4 cup warm water
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil (for coating)
- All-purpose flour (for dusting)
Instructions:
1. In a sizeable mixing bowl, whisk together the all-purpose flour and salt. While continuously mixing with a wooden spoon or chopsticks, slowly add the warm water. Keep mixing until the ingredients begin to form a dough.
2. Move the dough to a surface that is lightly covered in flour and knead it for approximately 10 minutes, until the dough has a smooth, elastic quality.
3. Form the dough into a ball, return it to the bowl, and cover it with a damp cloth or plastic wrap. Give the dough a minimum of 30 minutes to rest and let the gluten develop.
4. After allowing the dough to rest, knead it briefly and then cut it into four equal portions. Roll each portion into a log shape about 6 inches long.
5. Each log should be coated with vegetable oil to prevent it from drying out. After oiling, cover the log again and let it rest for another 15-20 minutes.
6. Take one piece of dough and slightly flatten it with your hand. Then use a rolling pin to roll it out into a long, flat rectangle that is approximately 1/4 inch thick.
7. Slice the sheet of dough in half lengthwise. Then, cut each half into strips about 1 inch wide. Dust the strips lightly with flour so they don’t stick together.
8. Carefully grasp both ends of a strip and pull it, stretching until it is twice as long as it was originally. Do this same pulling and stretching with all the other strips.
9. Boil a large pot of water and carefully add the noodles. Cook them for about 2-3 minutes or until they are floating and tender.
10. Rinse the noodles under cold water and drain. Serve right away with the sauce or toppings of your choice.
