Thank you very much.Yes, you can grease. Knead on low speed until a very smooth dough forms.Divide the dough into two equal parts. Please see note 4 for recipe links.If not serving straight away, you need to briefly rinse the noodles with cold water then add a few drops of sesame oil and stir well. Adjust accordingly. This also works but the cooked noodles tend to have a rougher appearance and a stickier texture on the surface.Hand-pulled noodles are delicious with a simple dressing thanks to their great texture.When it comes to dough preparation, resting is very important and can not be skipped. If you prepare the dough in advance and pull it the next day, you can store it in the fridge.

In the event that you are a follower of Guaishushu at You can follow me at PINTEREST or visit the blog’s If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: What?!!!! Hope you like the post today. My foolproof recipe uses the same method.First of all, you need to cut the flattened dough pieces into strips. Recipe adapted from A Small Snippet Recipe originally published in December 2014, but has been updated with new photos and clearer instructions. I grew up in northwest China and these hand-pulled noodles were a house regular.Having just failed miserably at a hand pulled noodle attempt, I definitely want to give this recipe a try!

Don’t forget to tag me WOW! Drain the noodles and rinse them under cold water. Glad to know it’s going to be a regular on your dining table. Drain, then rinse with cold water.

Thank you again for the detailed recipe!Thank you Sam for sharing your experience!

Perform the same until all the rice solutions are steamed. You can use hand-pulled noodles for the following dishes: It prevents the dough pieces from sticking to each other. Yes, some reader is very happy to see the post Sorry don’t have. There aren’t any hidden ingredients or steps. Yes, it’s great fun making them too! Cut the noodle dough into 6-8 portions (as equal as possible) Shape each one into a tongue or a rectangle and brush oil around. The video is especially helpful. Cover with cling film then leave to rest for 1.5 hours.Bring a large pot of water to a full boil.

The finished dough should be soft, smooth and elastic thus can be easily pulled into the desired shapes without breaking. My husband got the first portion and it was over before I assembled mine. Love it !Thank you for trying out my recipe Wendy! #isolifeThis is a fantastic recipe, the family absolutely loved them. I doubled the recipe, and it fed five people comfortably. I’ve used a flour with 11g protein content and your exact measurements. The video is super helpful as the pulling and beating against the surface is a bit difficult to explain. Their texture is elastic and a bit chewy. This flour works perfectly with this recipe. Try different toppings/soup and enjoy!This is the best and most detailed blog I have seen on the home-made, hand-pulled noodle that is so common and popular in northwestern China.Thanks for the compliment! Prepare a plate and brush some vegetable oil on surface. I’ve followed your recipe to the letter but the resulting dough doesn’t stretch much and it breaks before stretching enough. Paying attention to the following rules, everyone can make perfect dough with ease.Lanzhou beef noodle soup using my easy version of hand-pulled noodles.Flour with a medium level of gluten works the best for hand-pulled noodles. Thanks!Hi Jade! Here is the link: I made the noodles following your exact recipe, but I used semolina flour / pasta flour (in German speaking area, it’s Knöpfli / Spätzle Mehl). Enjoy!Hi Jacelyn! Also how do we store leftover noodles.

In a large pot of salted boiling water, cook noodles according to pack instructions until al dente. Unlike the master chefs in Lanzhou beef noodle restaurants, Chinese home cooks, like my parents, pull their noodles one strip at a time.

Mix with chopsticks/spatula until no more loose flour can be seen. It becomes softer and more malleable. Hor fun you also made?! Please do not use without permission. Perfectly cooked noodles should be smooth, silky in appearance and quite chewy in texture.Now let’s talk about how to serve your beautifully made noodles. My video appears twice in my post. To be honest, I don’t think there is any need. I couldn’t resist the temptation to try this pasta-making method, and I’m so glad I did! Method 2: Flat noodles.

Question. Noodles were easy to make and had that slightly chewy texture. One is right after the first paragraph.

Hope this helps!I made these noodles yesterday after the video popped up on the side while I was looking at your recipe for tomato egg stir fry. Drop one pulled noodle straight into the boiling water then work on the next one. Very happy to know you’ve enjoyed my recipe!These were fantastic. Hope this helps.I can only find 9% protein all purpose flour. Hubby was skeptical when I announced I was going to do this, now he’s a believer!

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