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My review
Chinese Hand-Pulled Noodles
Ping Lo
"Chinese hand-pulled noodles, a tradition from Lanzhou in northwest China, require just 3 ingredients and a lot of patience to make. Called lamian, you can serve the noodles in your favorite Chinese broth for a delectable and warming meal. But be warned - they are not easy to make and take years of experience to perfect, but keep trying!"
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Ingredients
1 h 50 m servings 412Original recipe yields 10 servings
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Directions
{{model.addEditText}} Print- Place flour in a large bowl and gradually mix in water. Mix until dough comes together; knead until smooth, 15 to 20 minutes. Cover with plastic wrap and let rest for 15 minutes. Watch Now
- Knead dough again for 2 minutes; cover and let rest for 15 minutes. Watch Now
- Knead dough one more time for 2 minutes. Divide into 4 equal pieces. Roll each piece into a 3/8-inch-thick sheet. Brush both sides of each sheet with oil. Stack sheet together; cover with plastic wrap and let rest for 10 to 15 minutes. Watch Now
- Fill a large saucepan with water and bring to the boil.
- Place one sheet of dough on a cutting board and slice into 1/8-inch-wide strips. Take one end of a strip in each hand and stretch it until it is 30 to 35 inches long. Fold it in thirds and stretch again to the same length; shake and slap against the counter several times to lengthen it to 2 to 3 yards. Drop it into the boiling water. Add 2 to 3 more strips of noodles to the boiling water; cook until tender, 5 to 10 minutes. Transfer drained noodles to a serving bowl. Watch Now
- Repeat with remaining sheets of dough. Watch Now
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Footnotes
- Editorial Note:
- Be warned: This is a difficult recipe to make. It takes a lot of experience as you need to know what the dough texture should feel like for each major phase of the noodle making.
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4/1/2018
I have now attempted this seven times. 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. It could be the use of AP f...