Chinese Hand-Pulled Noodles
"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!"
Added to shopping list. Go to shopping list.
Ingredients1 h 50 m servings 412
Original recipe yields 10 servings
- 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
You might also like
- 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.
Per Serving: 412 calories; 6.4 76.3 10.3 0 4 Full nutrition
ReviewsRead all reviews 1