Pulling off hand-pulled noodles at home with the help of nutritional yeast. I kept cooking the noodles for shorter amounts of time (from 2 minutes down to about 30 seconds) and they were all tough. for the arthritic or just plain lazy person? I’ll be updating the recipe soon with slightly refined instructions. Because: There are countless types of noodles in China and I will introduce you to the hand-pulled (拉面, la mian) variety. They claim that the AP flour in the U.S. won’t work with biang biang noodles because it will break. Drain thoroughly before using for stir fried noodles. Do let me know how the result turns out! Hi Nicholas, yes you can prepare the dough ahead. The old recipe still works but sometimes it does not produce consistent results depending on the brand of flour you use.

Do you have any recipe recommendations for how to serve them? This one is really easy and I’m pretty sure you’ll pull the noodles successfully for the first try. It’s more of the kneading and shaping that matter more). Mix until dough comes together; knead until smooth, 15 to 20 minutes. Some comments may be held for manual review. This recipe turned out so fantastically and was straight forward to follow! So I decided to skip this ingredient, which makes the recipes a bit more complicated. Hi Shanna, the resting time will allow the gluten to relax completely, so the dough becomes smoother and will be easier to pull. Roll each piece into approximately 3”x5” (8×13 cm) ovals, 1/4” (1/2 cm) high. Slowly blend in water and mix with a pair of chopsticks, until water is integrated with the flour and there is no dry flour left. Then pull off the thick ends collected in one hand and lay the noodle out on the working surface.

Really glad you pointed it out , Happy cooking and let me know how the noodles turn out!

Thank you for the recipe! This leads me back to one of my fun cooking experiences several years ago. Then run the noodles with tap water in a colander and separate gently with chopsticks. Happy cooking and have a wonderful week! Bounce it on the table a couple times. If you prefer the texture to be softer, boil them a bit longer. Hi Maggie, I’ve been looking for an opportunity for about a year to make noodle dough like in “noodle dance”. I didn’t explain it well, about storing the dough in the fridge. Once the water is incorporated, turn to setting 2 and knead until a rough dough ball is formed, another 2-3 minutes. 412 calories; protein 10.3g 21% DV; carbohydrates 76.3g 25% DV; fat 6.4g 10% DV; cholesterolmg; sodium 3.8mg. Couldn’t eat it. Hi Paul, great question! Is it possible to store the noodles before cooking? For 4 years i have try to make hand pulled Noodles. Great recipe. Thanks for the recipe. My dough never quite seems as smooth as the images, and I wonder if it’s from my elevation? [Photograph: Vicky Wasik. It wasn’t the recent chicken mushroom stew, but the family secret pork-mushroom-yellow-flower-shrimp one, with chicken in place of the pork. Hi Kathy, I’m sorry to hear the recipe didn’t work out for you. Using alkaline water in the noodle dough increases the chewiness of the texture and it doesn’t affect the pulling process. Thank you! Thanks again for your recipe and video, I am very thankful to you! Rest for 2 hours. Have you cooked this recipe? Dust both hands with dry flour, then start to knead by hand until dough forms. You can slightly undercook the noodles if you plan on storing them. (We tested many types of flour and actually they all work. Once all the water is added, the dough should be in shaggy threads with little/no dry flour in the bowl. I like to add chili oil and peanut sauce in the noodles! Chinese hand-pulled noodles, a tradition from Lanzhou in northwest China, require just 3 ingredients and a lot of patience to make. Some HTML is OK: link, strong, em. I love these!

Even when you fail at making other types of noodles, you can still use the dough to make hand-pulled noodles, because they’re such a no-brainer! Repeat stretching, pulling, and cooking steps with remaining two portions of dough. Let them come to room temp next day. Cover the rest of the dough with a damp dish towel (see footnote). you make it look so simple! This made the dough very firm and difficult to pull, even after bringing back to room temp. Wheat flour? {Vegan}. Would it work or to hard to handle? These look great and easy to try. Thank you for this great recipe! Thanks again for the recipe. If it seems too dry, simply add a bit more water, 1 tablespoon at a time and keep stirring, so it will form a dough for kneading. Meantime, you can refer to this post: https://omnivorescookbook.com/ding-ding-chao-mian It shows a different noodle in this recipe, but you can use this dough to make hand pulled noodles as well.

Hi, I spend my winters in Penang, Malaysia. Sorry for my english.

Then pull off the thick ends and lay the noodle out. Do you know why the dough would be very soft before cooking and then the noodles too tough after? Roll it with a rolling pin into a long and round sheet, about 5 to 6 millimeters (0.2 inches) thick. Hi Stephanie, we never tried drying the noodles made from this recipe, but I don’t think it will work. Can you explain the chemical process here? Transfer the refrigerated dough to room temperature. In the bowl of a food processor, pulse the flour, nutritional yeast, and salt together to combine. However, I couldn’t get the dough as thin as yours. Drop it into the boiling water. It broke when I tried to pull. Cook according to the instructions above.

Cover the bowl with plastic wrap and let it rest for 20 minutes. It’s possible to use different blend to achieve different texture, even 100% bread flour, but I do not recommend using 100% cake flour. I found I could very, very carefully make thick-ish noodles by cutting very narrow strips and gently stretching, but there was no way I could make thinner noodles (or flat ones). I will let you know how it turned out with pictures! Awesome tutorial, Maggie.



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