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Homemade Handmade Noodles

October 30, 2014 98 Comments

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Basic Chinese style homemade (handmade) Chinese noodles recipe. If you are searching for some idea about how to make yummy Chinese style noodle dishes, check Chinese noodle recipes.

homemade noodles

It is really interesting when you make noodles at home. Chinese people especially people from the Northern provinces think this is just a routine for daily life. Homemade noodles usually provide a more chewy taste than store bought ones. If you visits Chinese friends, and they treat you with fresh handmade noodles, then I would love to congratulate you for a real friendship.

The basic steps are easy but there are lots of details for the perfect outcome.

Firstly about the basic ingredients:

For noodles, high gluten flour will be highly recommended for a chewy taste. But if you really do not care about the taste that much, all-purpose flour is quite Ok too.

About how much water;

Usually the dough for noodles should be tougher than steamed buns so for 250g flour, I would use around 120g of water. The ratio is slightly less than 2:1. However this is not a actuate number since different flours have different water-absorbing capacity. Usually high gluten flour has a higher water-absorbing capacity. So the rule is to add the water little by little and make some adjustment if necessary.

The toughness of the dough should be harder than steamed buns. You may feel difficult in kneading the dough at the very beginning. If you are not skilled in dealing with tough dough, rest it for around 10 minutes and then continue kneading until the dough is smooth.

If you use egg liquid to replace water partly or completely, then this will be homemade egg noodles.

Now let’s beginhomemade noodles

Add flour, (egg) pinch of salt in a deep bowl.  Pour in water step by step. Stir the flour with a tool. Stop pouring water when you see there is no dry flour in your bowl.

Grasp everything together and begin kneading the dough until your hand is clean, your bowl is clean and the dough has a smooth surface. Then keep kneading for another 10 minutes. Cover with a wet cloth and rest for around 30 minutes. After that, the dough will become slightly softer.

homemade noodles

Transfer the dough to a floured operating board, should be large enough in picture 1. Roll it into a thick wrapper firstly as picture 2.

Roll the dough into rectangle or round wrapper with around 0.5 cm in thick, keeping remaining dough covered with flour (picture 3 and 4).

Fold the large dough wrapper around 5cm wide(picture 5) . Each time after folding up, spread the surface with flour. Cut the remaining part off.

Cut the folded dough into thin strips with a sharp and dry knife. (picture 6)

homemade noodles

homemade noodles

Spread flour on the surface before picking the noodle strips.

Unfold the strips one by one and then shake the extra flour off.

homemade noodles

Here we are.

homemade noodles

How to cook: cook the noodles in boiling water for around 4 minutes. Each time when the water is boiling in your pot, add around 1/4 cup of cold water, wait boiling again. Repeat the process once.

5 from 9 votes
homemade noodles
Print
Homemade Noodles
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
basic homemade noodles recipe
Course: staple
Cuisine: Chinese
Keyword: noodles
Servings: 3
Calories: 305 kcal
Author: Elaine
Ingredients
  • 250 g high gluten flour , around 1 cup+2/3 cup
  • 120 g water , around 120ml, can be replaced by egg liquid partly or completely
  • Pinch of salt
Instructions
  1. Add flour, pinch of salt in a deep bowl. Pour in water slowly. Stir the flour with a tool. Stop pouring water when there is no dry flour in the mixing bowl (depending on the flour you are using, the water absorption might be different. )

  2. Knead the dough until your hand is clean, your bowl is clean and the dough is smooth. Then keep kneading for another 10 minutes.
  3. Cover with a wet cloth and rest for around 30 minutes.

  4. Transfer the dough to a large floured operating board. Roll it into a thick wrapper firstly.
  5. Roll the dough into paper-thin rectangle or round wrapper, keeping remaining dough covered with flour.
  6. Roll the dough into rectangle or round wrapper with around 0.5 cm in thick, keeping remaining dough covered with flour.
  7. Fold the large dough wrapper around 5cm wide. Each time after folding up, spread the surface with flour. Cut any irregular part if necessary.
  8. Cut the folded dough into thin strips with a sharp and dry knife.
  9. Spread flour on the surface before picking the noodle strips.
  10. Unfold the strips one by one and then shake the extra flour off.
  11. Cook them directly or refrigerated up to 7 days in air--tight bags. 

Nutrition Facts
Homemade Noodles
Amount Per Serving
Calories 305
% Daily Value*
Sodium 2mg 0%
Total Carbohydrates 58g 19%
Dietary Fiber 2g 8%
Protein 11g 22%
Iron 5.6%
* Percent Daily Values are based on a 2000 calorie diet.

Cooked ! It tastes really good!

Homemade Noodles cooked

Filed Under: Featured, Noodles, Recipes

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  1. Thao @ In Good Flavor says

    October 30, 2014 at 10:22 am

    Wow! This looks beautiful. What a great recipe…I would love to try to make this one day. Pinning.

    Reply
    • Elaine Luo says

      October 30, 2014 at 9:27 pm

      Thanks Thao. Go ahead and make it at home. It is so funny and comes out great.

      Reply
      • SOUNAV says

        June 14, 2015 at 2:01 pm

        THE PICTURES LOOKS GOOD. I WOULD LOVE TO TRY ONCE. BUT I DON’T HAVE IDEA ABOUT THE QUANTITY OF NOODLES AM GONNA PREPARE, SINCE I CANNOT ESTIMATE HOW MUCH NOODLE GONNA FORM FROM THE DOUGH I PREPARE.

        Reply
        • Elaine Luo says

          June 22, 2015 at 2:28 am

          Hi Sounav,
          Thanks for your kind words and great suggestion. Actually we will get around 380g fresh noodles, which can yield 2-3 servings. Of course, you can make a larger batch once. Happy cooking ahead.

          Reply
          • Brena says

            July 14, 2015 at 5:34 pm

            I dont have a scale in my house, How much is that is cups ? Table or teaspoons.

          • Elaine says

            July 14, 2015 at 8:41 pm

            Hi Brena,

            I have already updated the recipe giving a rough cup measurement.

  2. lee says

    October 30, 2014 at 11:21 am

    they’re looking good! I can’t wait to try this one, it looks so healthy ^^

    Reply
    • Elaine Luo says

      October 30, 2014 at 9:29 pm

      Thanks Lee. Yes, homemade noodles surely are healthy versions. What’s better is that you can add some vegetable juice in the dough for coloring the noodles.

      Reply
  3. Harvey says

    October 31, 2014 at 4:04 pm

    Would love this in 雪菜肉絲湯麵. Beautiful photography!

    Reply
    • Elaine Luo says

      November 1, 2014 at 8:49 am

      Thanks Harvry,
      That’s correct. I am using the fresh made noodles in 雪菜肉丝面. And it really tastes super chewy and good. If you get a time, try this too.

      Reply
  4. Margarida Hipólito says

    November 1, 2014 at 7:40 am

    Niiiiiiiiiiiiiiiiiiiiiiiiice! This looks awesome! 😉 I’m gonna try, definitely! Can I suggest also that you try rice noodles?! 😀 I’m really curious about how it’s made… Thanks Elaine for your amazingly deliciously looking good recipes! Thanks to you my expectations in Chinese cuisine have raised a lot 🙂 Xiexie

    Reply
    • Elaine Luo says

      November 1, 2014 at 8:52 am

      Hi Margarida,
      Thanks for your kind words. For rice noodles, I am not sure which type you are referring because there indeed are lots of rice noodles in different cuisines of China. We have Shan’xi rice noodle and Cantonese rice noodle, Yunnan rice noodle etc. I will definitely love to try new adventure in kitchen. Thanks for your lovely suggestion. I do love feed backs like that.

      Reply
      • Margarida Hipólito says

        November 5, 2014 at 4:57 pm

        Sorry but I really don’t know which kind of rice noodle type to recommend because I’m not informed to say that! I only now rice noodles from very recently! But I’ll search for them 🙂

        Reply
        • Elaine Luo says

          November 6, 2014 at 2:53 am

          Haha Margarida. I can understand that rice noodle is not an accurate name because there are really so many types. But it does not matter, we can master them one by one in future days.

          Reply
          • Margarida Hipólito says

            November 10, 2014 at 10:23 am

            Hahahahaha! Good choice! I look forward to see them 😀

  5. Lokness @ The Missing Lokness says

    November 6, 2014 at 3:13 pm

    Beautifully done noodles!!!! I really need to learn how to make noodles from scratch. Thanks for sharing. I want a bowl of soup noodles now! 😉

    Reply
    • Elaine Luo says

      November 7, 2014 at 9:11 am

      Lokness,
      Homemade noodle is really fun and I hope you can try it one day. Happy cooking ahead.

      Reply
  6. Kathleen | Hapanom says

    November 22, 2014 at 9:29 pm

    Wow! This looks so delicious! I could literally eat fresh noodles every single day and it’s one of my most favorite things to make! – I think it’s so therapeutic! I will definitely make this next time I make noodles! Btw, beautiful photography!

    Reply
    • Elaine Luo says

      November 23, 2014 at 7:59 am

      You should try this definitely Kathleen, making fresh noodles are so much fun in fact.

      Reply
  7. tess mercado says

    November 23, 2014 at 8:21 pm

    This looks good! can I add egg on this recipe to make egg noodles?

    Reply
    • Elaine Luo says

      November 23, 2014 at 8:27 pm

      Hi Tess,
      Of course. You can use egg to replace water partly or completely to make egg noodles.

      Reply
  8. Amanda Meyer says

    December 1, 2014 at 5:55 pm

    Hi Elaine!
    I’m going to be making these noodles this week. Do you think I can freeze them? I want to make a big batch!
    Thanks,
    Your ninja pal

    Reply
    • Elaine Luo says

      December 4, 2014 at 3:44 am

      Hi Amanda,
      You can freeze them. But remember to divide into small batches and spread more flour on the surface to avoid sticking together.

      Reply
    • Kelly says

      November 21, 2019 at 10:01 am


      Followed this recipe to the letter and wow. So simple, so good. Made these on a cold, rainy day in the hour it takes for my toddler to nap. He woke up to warm soup with fresh noodles!

      Reply
      • Elaine says

        November 21, 2019 at 7:46 pm

        I can imagine how warm a soup noodle is on a rainy day. Thanks so much for the feedback.

        Reply
  9. Venora says

    May 18, 2015 at 9:32 pm

    I love your food blog! I am so inspired by how beautifully you cook and want to make these noodles at home. The problem is every time I remember I want to try it…I am starving so I can’t go through the process. One day!

    Reply
    • Elaine Luo says

      May 18, 2015 at 11:35 pm

      Hi Venora,
      Homemade noodles sometimes is time-consuming. But I believe you can find some time in certain day to try it in your kitchen!!
      And thanks very much for the sweet words.

      Reply
  10. Love says

    August 11, 2015 at 4:58 am

    Yuuummmmyyyy lovely,

    Reply
  11. Love says

    August 11, 2015 at 5:01 am

    I love fresh prepare knife noodles,thank u ur noodles look yummy…lov it

    Reply
  12. Marie says

    November 15, 2015 at 8:46 am

    Since the dough for Chinese noodle is the same as other pasta or noodle recipes, how are they different?

    Thank you
    Marie

    Reply
    • Elaine says

      November 15, 2015 at 9:31 am

      Hi Marie,

      Frankly I do not know the exact differences too. Noodles are always made from flour, water, salt and eggs. The only difference might be the ratio of the ingredients.

      Reply
  13. May says

    January 2, 2016 at 3:11 pm

    I love every bit of your methods and will love to practice them on my own.
    Im a lover home made foods and i believe your site will make me better.
    Thanks.

    Reply
    • Elaine says

      January 4, 2016 at 11:42 am

      Thanks May! I believe I am a home made foods lover too, as I am always trying to make various ingredients at home. Let’s cook and share together in the next year. Happy new year.

      Reply
  14. heena says

    January 6, 2016 at 4:29 pm

    hi, i tried at home but did not turn good as it was eggless.

    Reply
    • Elaine says

      January 7, 2016 at 11:19 am

      Hi Heena,

      Egg really is not essential to noodles for soups, but more kneading is needed. If you plan to make pan-fried noodles, you need to add egg liquid to the dough like this one https://chinasichuanfood.com/chinese-egg-noodles-handmade-version/.

      Reply
  15. vicky says

    August 9, 2016 at 12:56 pm

    Hi,,,thanks for the sharing the information and anything else.that’s is so great.now i cant make handmade noodles.thank you so much.???

    Reply
    • Elaine says

      August 9, 2016 at 3:01 pm

      You are the most welcome! Vicky. Happy cooking.

      Reply
  16. Beth says

    August 19, 2016 at 3:41 am

    I made these today with my children. It was fun and they taste really good. I used bread flour. We put a little soy sauce on top. I am wondering if there is an easier way than unfolding each noodle individually? The kids liked them so much that they wanted quite a lot.

    Reply
    • Elaine says

      August 19, 2016 at 8:17 am

      Hi Beth,
      Thanks for the feedback. If you do not need to make them neat for a nice picture like me, you can grasp the noodles and swing them slightly.They should be separated quickly.

      Reply
  17. RUSSELL SILVA says

    September 29, 2016 at 4:56 pm

    Hey all
    I brought a noodle machine you turn the handle and the pastry comes out as noodles , its the first time I tried to make noodles so i looked online and followed your simple recipe just flour water little salt , first time was alittle sticky as noodles would stick together so I put back in bowl added more flour to make them dryer gave them a little more push pull ,then holy moly they came out perfect and more tasy than the shop ones
    thanks so easy peasy
    Russell from New Zealand

    Reply
    • Elaine says

      October 1, 2016 at 8:28 pm

      Thanks Russell for the feedback.
      Homemade noodles really taste great. But they are time-consuming. I love the idea to use a noodle machine for time saving. I personally love hand-kneading because I can eat one more bowl after the kneading exercise.

      Reply
  18. Ling says

    October 14, 2016 at 12:42 am

    Thank you for this recipe! So amazing how such simple ingredients can come together into something so delicious 🙂 I appreciated how quickly these noodles came together as I’m terrible at planning ahead with these things 😛 I’m trying to avoid packaged goods because of a) minimizing trash and b) additives that I can’t pronounce so this recipe is definitely going into my “pantry staples” category. I kneaded it by hand since my kitchenaid bowl needs more volume of stuff to properly knead with the hook but I rolled it out with the pasta attachments & they came out perfect! Next time I’ll probably double or triple the recipe so my kitchenaid can do the work for me & freeze into portions 🙂 Thanks again!

    Reply
    • Elaine says

      October 20, 2016 at 8:26 am

      Thanks Ling for the lovely feedback. It’s amazing how ingredients work together and become yummy dishes together. You can freeze the noodles directly in small portions and cook them directly.

      Reply
  19. Shelley says

    October 20, 2016 at 10:48 am

    I just visited my grandma and she made these noodles. Her recipe is pretty much exactly the same as this one so I can vouch for the authenticity and deliciousness of the noodles. These are the best noodles I will ever eat and they always take me back to when I was younger. My sister and I would sleep over at Grandma’s and we would be woken up for a warm bowl of handmade noodles and a mantou before going to Chinese school.

    I plan to reverse the roles and make these noodles for my grandma next month. I hope it meets her standards.

    Thank you for the recipe!

    Reply
    • Elaine says

      October 24, 2016 at 10:19 am

      Thanks Shelley for the lovely feedback. When I was a little girl, I always stood near the kitchen store, watching my mom to cook. It just seems magic to me because she can turn common ingredients to yummy dishes. I believe that’s because of love. Your grandma must be a very lovely grammy! Go ahead and I wish your noodles will comfort her too.
      Happy cooking!

      Reply
    • Elaine says

      October 24, 2016 at 10:26 am

      It makes me feel all warm and fuzzy inside. Wish you success, and tell me about the follow-up.

      Reply
  20. John Coldwell says

    December 14, 2016 at 3:47 am

    Your link at the top “Chinese noodle recipes” leads to 404 (Page Missing) error. Great recipe on this page though!

    Reply
    • Elaine says

      December 14, 2016 at 9:33 am

      Thanks John for pointing that out. I change the tag to topic so the page responds 404. I have updated to the newest link. Happy cooking.

      Reply
  21. Andy says

    January 4, 2017 at 8:51 pm

    When using fresh noodles in a stir fry do you need to boil them first…or do you add the freshly made noodles directly to the wok? I am thinking that you need to cook them first in boiling water……am i correct?

    Thank you for the recipe, wonderful

    Reply
    • Elaine says

      January 4, 2017 at 10:08 pm

      Yes, you should boil the noodles firstly around 80% cooked and then rinse under cold water. Remember to drain before stir-frying. By the way, I would suggest using egg noodles for chow mein noodles. Adding more egg can make the noodles stronger and chewier.
      Happy cooking!

      Reply
      • Andy says

        January 4, 2017 at 10:21 pm

        Thank you Elaine and I will take your advice regarding egg noodles….ps the your bokchoi with pork is a family favorite in our house now. Thank you

        Reply
        • Elaine says

          January 5, 2017 at 9:33 am

          Nice feedback! Happy cooking!

          Reply
  22. Ami says

    March 14, 2017 at 10:03 am

    My son loves noodles…. cant wait to try this great recipe. I do have question though- can we store it for either in freeze or dry n keep it for future use?

    Reply
    • Elaine says

      March 14, 2017 at 10:11 am

      I would suggesting freeze the noodles directly. Slightly dust the noodles and then freeze in air-tight bags and boil directly before serving.

      Reply
  23. Sharda says

    March 28, 2017 at 1:18 am

    What if we do not have eggs???

    Reply
    • Elaine says

      March 29, 2017 at 9:04 pm

      If you do not want to add eggs, the best solution is to add some sodium carbonate to the dough. So the noodles can be elastic.

      Reply
  24. Sammy Jaryal says

    July 15, 2017 at 5:12 pm


    This is the best thing in planet. I can’t find any of the best restaurants in India who can make such delicious Sichuan noodles. So I tried it at home and now It’s impossible to eat at any restaurants noodles as compare to these fresh made noodles at home. Such a delicacy, die hard fan of chinese noodles and dumplings. Hope some day you will show us how to make goat meat and fat dumplings.

    Reply
  25. Sammy Jaryal says

    July 15, 2017 at 5:18 pm


    Try it folks , sichuan chili oil is just amazing with these noodles…

    I will appreciate if you can also share how to make best sichuan chili oil.

    Keep it up..!!!

    Reply
    • Elaine says

      July 16, 2017 at 8:49 pm

      Your chili oil recipe is here .

      Reply
      • Sammy Jaryal says

        July 19, 2017 at 6:52 am


        Yeah, thank you so much and I really appreciate that it is the best traditional way to make perfect chilli oil.

        Keep up the great work..
        Cheers..!!!

        Reply
  26. Ophélie says

    July 25, 2017 at 9:16 am


    Yesterday, i ate some wonderful handmade noodles. And since then I wanted to do my owns.
    So I decided to follow your recipe, and it’s really easy to do and so good.
    Thank you for this recipe!

    Reply
    • Elaine says

      July 25, 2017 at 8:18 pm

      Thank you for the wonderful feedback.

      Reply
  27. nani joji says

    July 31, 2017 at 10:32 pm

    hey i did this but i put sesame oil and oyster sauce and chives and it turned out so good!
    having this online really helped me so i can make it anytime!

    Reply
    • Elaine says

      August 3, 2017 at 4:14 pm

      Thanks Nani for your wonderful feedback.

      Reply
  28. Rob says

    August 31, 2017 at 5:14 pm

    Hi looks great. Are you saying you can replace all the water with egg? So these can be made with just water or just egg? What would be the difference?

    Reply
    • Elaine says

      September 1, 2017 at 9:03 am

      More eggs create stronger noodles, very chewy, hard to break. However if you use water only, you need to add some alkaline solution to strong the gluten. The recipe is the best ratio tested by me.

      Reply
  29. Saundra says

    September 13, 2017 at 11:45 am

    Thank you so much for this recipe. My grandmother used to make these noodles for mother as a child. My mother hasn’t had them until today and I am 40 years old! She was so excited and happy. They tasted great and were easy to make! We will continue to make this recipe from now on!

    Reply
    • Elaine says

      September 15, 2017 at 8:05 am

      You are the most welcome, Saundra. Food is a great connection among generations. I can remember lots of food from my grandmother too. Keep trying and you will get even better foods.

      Reply
  30. Clara says

    October 6, 2017 at 12:07 am

    Hi,

    Am trying the recipe now! Just wondering if the flour should be sifted? I’m doing this batch un-sifted to see how it turns out.

    Thanks!

    Reply
    • Elaine says

      October 6, 2017 at 9:32 am

      I believe there is no need to sift the flour, Clara.

      Reply
  31. Clara says

    October 7, 2017 at 12:30 am

    Hi!

    If I may, here is my feedback on the recipe:

    I made the noodles 2 days ago, except that I made it with 1 egg and less water. The total volume of water and eggs is more than 120ml. In fact, I had to use about 125ml total. I wonder if that could be due to the drier weather in New York City. Furthermore, I used unbleached bread flour. Maybe that makes a difference to the amount of water required (?)

    I found the dough difficult to roll out. It felt really hard and I could barely get it to 0.5cm thick. However, I was also using a rolling pin that isn’t as large as yours, I suspect. Maybe that makes it harder.

    The overall taste is great, though the noodles could have been thinner. I will try your egg noodles recipe tomorrow.

    Thanks again!

    Best,
    Clara

    Reply
    • Elaine says

      October 8, 2017 at 3:39 pm

      Clara,
      Using less water is a way to make the noodles chewier. But if you feel it is hard to roll our, just cover it and rest for another 20 minutes. When the gluten is well relaxed, it should be much easier to roll out.

      Reply
  32. Neshco says

    October 9, 2017 at 6:04 pm

    Hi Elaine,
    I follow at the youtube channel The Food Ranger. That guy do the great job for popularisation of Chineese cuisine. Now, I am very much in it and try to figure it out, how to best copy/paste some things. I wondered regarding noodles, is it maybe some diference in a way you extract noodles, because everywhere where this guy was, people do it by pulling it, not by cutting it. How hard is to learn such a thing?
    Also would like to know how chiefs in China prepare beef meat on slices. I ahve eat the best Chinese dish in my life in Serbia, where pieces of beefs (and pork also) are cutted in “leaf” shape, tiny (maybe 3-4mm) and it was delicious, soft and tasty. It was mixed with cabbage, bamboo shoots, carrot, and some other vegetables. Its amazing taste. I never found better taste til this moment. If you have some receipe how to prepare beef and/or pork for this kind of dishes I would be very greatfull to you.
    Regards

    Reply
    • Elaine says

      October 10, 2017 at 8:42 am

      Neshco,
      Real Chinese hand pulled noodle is a traditional secret recipe passed by teachers, I never have the chance to make it. So sorry that I cannot figure out how hard the process is. For your second question, I am quite hard to define the dish. Can you please provide more information? For example how it tastes and whether there is any sauce matched?

      Reply
      • Neshco says

        October 16, 2017 at 1:58 am

        Tahnks for reply Elaine,
        to be honest, there is no specific taste, it is common beef and pork taste, and I have noticed that it was prepared, before was added to the dish. Like it is prepared and stored until use. But, it was incredibly soft and juicy in the same time. Meat absorb flavor from the dish, so it is not about flavor, its just about structure. And I dont know how to achieve that specific softness and juiciness…

        Reply
  33. Manisha Dash says

    June 16, 2018 at 2:13 am

    My noodle got stuck to each other in the water. Pls advise.

    Reply
    • Elaine says

      June 19, 2018 at 8:30 pm

      The dough is not well kneaded or you cook the noodle with deficient water.

      Reply
  34. Albert Lee says

    August 30, 2018 at 10:12 am


    Finally some good guide… Thank you.

    Reply
    • Elaine says

      August 31, 2018 at 10:25 am

      Thanks Albert!

      Reply
  35. Sarika says

    October 30, 2018 at 4:18 pm

    It was very easy to make them.My brother and sister loved it.Thanks for the recipe.

    Reply
    • Elaine says

      October 30, 2018 at 5:39 pm

      You are the most welcome, Sarika!

      Reply
  36. Almira says

    November 4, 2018 at 7:15 pm

    I want to learn the noodle making

    Reply
  37. Barbara says

    January 2, 2019 at 3:34 am

    Hi! Thanks for the recipe! For clarity replace the word “blow” with “bowl” and “reset” with “rest”.

    Reply
    • Elaine says

      January 2, 2019 at 9:24 am

      Nice catch, Barbara! Thanks so much.

      Reply
  38. Dawn Wang says

    January 15, 2019 at 1:21 am


    These noodles look so amazing! Thank you for sharing this beautiful recipe!
    Happy New Year!
    Dawn Wang

    Reply
    • Elaine says

      January 15, 2019 at 9:11 am

      Thank you! Happy New Year to you and your family too.

      Reply
  39. Melissa Pritchett says

    February 15, 2019 at 10:31 pm


    Thank you for the clear directions! We are having a Kung fu Panda themed dinner night and this will go great in our “secret ingredient soup”! 🙂 My family loves Chinese noodles eaten all sorts of ways. They are gonna LOVE fresh handmade noodles!

    Reply
    • Elaine says

      February 16, 2019 at 8:24 pm

      Thanks Melissa for your wonderful feedback. I am quite curious about the secret ingredient soup.

      Reply
  40. selvi says

    February 20, 2019 at 8:03 pm

    Hi Elaine
    I would like to know how to make Kuey tiao rice noodle ..can you help me.
    I think its cantonese and in Malaysia its usually used for Char Kuey Tiao.

    Reply
    • Elaine says

      February 22, 2019 at 9:13 am

      I will see whether I can find a recipe about how to make rice noodles at home.

      Reply
  41. Kim says

    March 27, 2019 at 11:12 am

    What do you mean dry for 3 days (steps 11). Let it dry completely before store in freezer?
    How long can I keep in freezer?
    Will this work in pasta machine? 😝

    Reply
    • Elaine says

      April 1, 2019 at 7:43 pm

      Hi Kim,
      Firstly this works fine with pasta machine.
      If you want to freeze them, place them in air-tight bags.

      Reply
  42. Aidan says

    April 25, 2019 at 11:40 am


    How long to cook the noodles

    Reply
    • Elaine says

      April 25, 2019 at 7:26 pm

      About 4-5 minutes depending on how soft you want the noodles to be.

      Reply
  43. Radhika Aggarwal says

    June 16, 2019 at 7:30 pm

    Hi

    Can u tell me what is gluten flour?
    Is it wheat flour or all purpose flour?
    Thanks

    Reply
    • Elaine says

      June 17, 2019 at 8:20 am

      It is bread flour.

      Reply
  44. Kathleen says

    June 22, 2019 at 3:36 am

    Is kitchenaid mixer not recommended for making/ kneading this dough?

    Reply
    • Elaine says

      June 22, 2019 at 7:46 pm

      No. It can work fine for the dough.

      Reply

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