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Hand Pulled Noodles (Easier Version)

February 23, 2018 23 Comments

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Learn how to make homemade hand-pulled noodles without any pre-trained skilled needed.

Our Chinese are crazy about noodles. As one of the most important staple food in Northern China, noodles can be made with lots of ways and methods.

Traditionally Lanzhou hand-pulled noodle is a secret passed by generations and we are almost impossible to handle it at home (however it is my plan to learn in the next year). But there are always shortcuts and easy for house wife version. We call it the house chef’s intelligence when facing yummy foods: we will finally figure out simple ways and approach the result.

Hand pulled noodles|chinasichuanfood.com

To make a smooth and elastic hand-pulled noodles at home, we only need three quite common ingredients and enough resting time and patience. Even through we need to make the noodles elastic, I still suggest using all purpose flour and the right amount of salt.

Lanzhou hand-pulled noodles usually employ plant ash mainly contains Potassium carbonate or lye solution. But with this homemade version, all we need is the right amount of salt. Salt can help to tighten the gluten network. Generally, the elasticity of the noodle is depending on the amount of flour, water and salt. On one hand, the dough should be tough enough so the noodles are elastic and smooth on surface. On the other hand, it should be soft enough so we can easily pull into a long enough strip. But the gluten relaxes along with the time, so tougher dough requires longer resting time whole softer dough need a shorter relaxing time.I will introduce two ways of making the noodles- hand-pulled flat noodles and hand-pulled la main noodles (拉条子). They share a same dough but different treating processes and slightly different in final texture and taste.

hand pulled noodles|chinasichuanfood.com

Cook’s Note:

I have tested several batches in order to figure out the best flour and water ratio. The good news here is for 300g all purpose flour, you can either use 130ml water at least or 170ml at most, which means even you slightly add more water by accident, the dough can work fine too. Really, it is a good news. Then what’s the difference and how should I determine my water level ? The basic conclusion including the followings

  • Dough with smaller water amount is harder to knead and require longer resting time. But the noodles will be easier to handle and they will be more uniform in thickness. The final noodles are much chewer and better for dry mixing and stir fries.
  • Dough with large water amount is easier to knead, require shorting resting time and easier to pull. However, you need to be very careful and slow down your speed to get uniformly thick noodles. The final noodles are much softer and better for noodle soups.

Shapes VS texture and taste
Thin round noodles are slightly chewer than flat noodles based on the same dough.

Dusting flour VS Spreading oil
You can dust the flour if you want to save the noodles and cook next time. If the noodles are going to be cooked directly after pulled, spreading oil can fasten the speed and create a “clear” noodle stock.

To make the la main dough

  • 300g all-purpose flour (you can use high gluten flour too, require more water and more resting time)
  • 2g salt
  • 155ml water (130ml to 170ml water)
  • oil for coating or more flour to dusting

Mix all the ingredients together and knead to form a very smooth dough.  If you feel this process is hard to finish one time, resting the dough for 15 minutes and then re-knead for 2-3 minutes until the dough becomes very smooth on surface.  Hand pulled noodles|chinasichuanfood.com

Cover with wet cloth (to avoid it drying out), cover and rest for 15 minutes.

To pull the noodles

Method 1: thin la mian method

Take one portions out, roughly kneaded and then roll out to a large wrapper (rectangle if possible). Dust flour and shape the long strips to around thick noodles. We will stretch the noodles before cooking.

Hand pulled noodles|chinasichuanfood.com

Then spiral them in a large plate. Cover the rest for 30 minutes to 1 hour or until you can easily pull the noodles.

Hand pulled noodles|chinasichuanfood.com

When the noodles are well rested, stretch the noodles slightly and we get long thin la main noodles. They are elastic and quite smooth on surface.

Hand pulled noodles|chinasichuanfood.com

Method 2: Flat noodles

Prepare a plate and brush some vegetable oil on surface. 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. Cover with plastic wrapper and let the noodle rest for 1 hour.

hand pulled noodles|chinasichuanfood.com

Take one portion out, press the center with a chopstick so we can separate the noodles later. Hold the two ends of the noodle strip and smash it against the operating board. You can slightly stretch it during the smashing process. But do not hurry; slow down so that you will not break it. At last separate the noodles along with the chop sticker trace.

hand pulled noodles|chinasichuanfood.com

hand pulled noodles|chinasichuanfood.com

hand pulled noodles|chinasichuanfood.com

5 from 7 votes
Hand pulled noodles|chinasichuanfood.com
Print
Hand Pulled Noodles (Easier Version)
Prep Time
1 min
Cook Time
20 mins
Total Time
21 mins
 
Two methods of making Chinese style easier hand pulled noodles
Course: staple
Cuisine: Chinese
Keyword: Hand Pulled, noodles
Servings: 4
Calories: 273 kcal
Author: Elaine
Ingredients
  • 300 g all-purpose flour ,you can use high gluten flour too, require more water and more resting time
  • 2 g salt
  • 155 ml water ,you can use 130ml to 170ml water, more information, see Note1
  • oil for coating or flour for dusting
Instructions
  1. Mix salt with flour.
  2. Add water and knead for 5-6 minutes until the dough becomes quite smooth on surface If you feel this process is hard to finish one time, resting the dough for 15 minutes and then re-knead for 2-3 minutes.
  3. Cover with wet cloth (to avoid it drying out), cover and rest for 15 minutes.
To pull the noodles
Method 1: thin la mian method
  1. Roll out the dough to a large wrapper (rectangle if possible). Cut the wrapper to 1cm wide stripes. Dust flour and shape the long strips to around thick noodles. We will stretch the noodles before cooking. Cover the rest for 30 minutes to 1 hour until you can easily pull the noodles
  2. When the noodles are well rested, stretch the noodles slightly and we get long thin la main noodles.
Method 2: flat noodles
  1. Prepare a plate and brush some vegetable oil on surface. 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. Cover with plastic wrapper and let the noodle rest for 1 hour.
  2. Take one portion out, press the center with a chopstick so we can separate the noodles later. Hold the two ends of the noodle strip and smash it against the operating board. You can slightly stretch it during the smashing process. But do not hurry; slow down so that you will not break it. At last separate the noodles along with the chop sticker trace.
how to cook the noodles
  1. Bring a large pot of water to a boiling and then add a small pinch of salt. Cook the noodles for 4-5 minutes over medium fire. You can make a hot oil noodle or vegetable soup noodle.

Recipe Video

Recipe Notes

1.Dough with smaller water amount is harder to knead and require longer resting time. But the noodles will be easier to handle and they will be more uniform in thickness. The final noodles are much chewer and better for dry mixing and stir fries.

2.Dough with large water amount is easier to knead, require shorting resting time and easier to pull. However, you need to be very careful and slow down your speed to get uniformly thick noodles. The final noodles are much softer and better for noodle soups.

Nutrition Facts
Hand Pulled Noodles (Easier Version)
Amount Per Serving
Calories 273
% Daily Value*
Sodium 197mg9%
Potassium 80mg2%
Carbohydrates 57g19%
Fiber 2g8%
Protein 7g14%
Calcium 11mg1%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.

How to cook and serve the noodles| you can make a hot oil noodle (also name as Biang Biang Noodles).

hand pulled noodles|chinasichuanfood.com

La Tiao Zi| Hand Pulled Noodles

Filed Under: Featured, How to, Noodles

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  1. David says

    January 5, 2020 at 12:49 pm

    Expected to see the making of multiple strands of long noodles. Also, no explanation of the type of salt used, regular iodised, sea, or kosher.
    ‘nuf sed. plamuk aka travellingchef
    .

    Reply
    • Elaine says

      January 6, 2020 at 7:40 pm

      Regular cooking salt can work. Not for particular flavoring and seasoning, but only for strengthen the gluten.

      Reply
  2. Ryan says

    May 13, 2020 at 5:12 am

    5 stars
    Hi Elaine! How can we store the noodles if we’re not cooking right away?

    Reply
    • Elaine says

      May 13, 2020 at 9:02 am

      Ryan,
      We don’t recommend save the noodles for later. But if you have to, place them in air-tight container and seal completely. Then place in freezer.

      Reply
  3. dax9108 says

    July 22, 2020 at 10:10 am

    Hi, what did you add to the noodles to finish them off besides the baby bok choy? thanks,

    Reply
    • Elaine says

      July 22, 2020 at 10:14 am

      For two servings:
      2 tablespoons chili powder+pinch of salt
      2 tablespoons light soy sauce
      2 tablespoons vinegar
      2 garlic clove , minced
      2 green onion , minced

      Reply
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Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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