This is a simple tutorial on how to make hand-pulled noodles. If you want to become an expert, keep in mind that making hand-pulled noodles is an art and can take years to master. This recipe and tutorial is a good place to start when learning how to make hand-pulled noodles.
- 4 cups cake or pastry flour
- 1 cup all-purpose flour
- 2 1/2 cups water
- 1/2 tsp. Salt
- 2 eggs
Notes: The cake or pastry flour works better than all-purpose flour because it is less glutinous. However, all-purpose flour will get the job done just not as well. Also, you can omit the eggs, if desired. With the eggs, the noodles are more like egg noodles and adds a bit of flavor.
- Mix all the ingredients together in a bowl.
- Knead the dough into a ball. The dough should be sticky but not so sticky that it coats your fingers. Cover the dough with a damp cloth. Let it sit for 30-60 minutes.
- Letting the dough sit gets the dough to room temperature and relaxes the gluten to make it more pliable for hand-pulled noodles.
There are two options when learning how to make hand-pulled noodles: the traditional way and the easy way, when you give up trying to make hand-pulled noodles and want to throw the dough across the room.
The traditional way:
Tip: Read the instructions first and then perform the tasks. They should be done in quick succession. If you wait too long, even a few seconds, the heavy dough will break. This is a must rule when making hand-pulled noodles. Also, hold the dough between your knuckles and not by your fingertips.
- Coat the countertop or table with rice flour. The rice flour will help keep the noodles from sticking together.
- First, like the dough is clay, work into a large hotdog shape.
- Pick up the dough, holding onto each end. Pull on it lightly to make it stretch. The dough should be in a U shape. The ends with one in each hand, and the middle bowing down to the table.
- Flick your wrist so that the two sides of the U shape dough twist around each other. You will now have one strand of two strands wrapped around each other. Grab the other end in one hand and repeat the twirling process. This takes practice.
- After kneading the hand-pulled noodle dough by twirling it a few times, you are ready to make noodles. You should have one long piece of dough. Rest it on the table of rice flour and coat it good with the rice flour.
- Move one end of the hand-pulled noodle dough so that it meets the other end. Place one hand in the center. Pick up the dough with one hand holding the middle and the other holding the two loose ends.
- Pull the dough lightly by making it bounce up and down, just once or twice.
- Rest the dough back on the table, then repeat steps 5-7 about 10-12 times. You will now have long strands of thin noodles.
The easy way:
- Knead the hand-pulled noodle dough with your hands like you would bread dough.
- Roll the dough out on a rice flour coated table until it is very, very thin. Throw some more rice flour on top of the rolled out dough.
- Now, roll the dough up like a jelly roll. If you roll it too tight the dough will stick together.
- Cut the rolled up dough as thick as you want your noodles to be. Again, like you would a jelly roll.
- Unroll the slices and you will have long noodles. Make them even longer by carefully stretching them as you unroll them.
How to cook the hand-pulled noodles:
Cooking the noodles is the easiest step when learning how to make hand-pulled noodles. Just cook them in boiling water for 3-5 minutes.
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