Homemade Chinese noodles, 2 ways

Step 1/4

• ⅛ tsp salt
• 125 g flour
• 50 ml water

• bowl (large)
• cooking spoon
• chopsticks
• kitchen towel

For knife-cut noodles, the hydration ratio is around 40%. In a mixing bowl, add salt to flour. Add water gradually, while stirring constantly with a wooden spoon or chopstick. Use your hand to knead until it comes together to a dough. Cover with a damp towel and let rest for approx. 20 min. Knead for 5 to 10 min, until it’s smooth. Return to the bowl and rest again for 30 min.

Step 2/4

• starch (for dusting)

• rolling pin
• knife

Transfer rested dough to a starched work surface and use a rolling pin to roll it out very thinly; the dough shouldn’t be sticky at all. Dust with more starch on both sides, then fold the dough a few times over itself. Use a knife to cut into thin strips. Toss and dust with more starch to prevent sticking.

Step 3/4

• ⅛ tsp salt
• 125 g flour
• 62½ ml water

• bowl
• kitchen towel
• plastic wrap
• pastry brush
• baking dish

For the hand-pulled noodles, the hydration ratio is 50%. In a mixing bowl, add salt to flour. Add room temperature water gradually, while stirring constantly with a wooden spoon or chopstick. Use your hand to knead until it comes together to a dough. Cover with a damp towel and let rest for approx. 20 min. Take out, knead briefly, then divide into six even pieces. Transfer to a baking dish, brush with oil, and cover with plastic wrap. Let rest for approx. 2 hrs.

Step 4/4

• oil (for greasing)

• pot

Transfer one piece of dough to an oiled working surface. Press into a flat rectangular shape and use a chopstick to press into the middle; this is where the noodles will rip. Take the ends and start to stretch, hitting the surface lightly. When it’s long enough, separate into two noodles lengthwise. Repeat with the remaining dough. Cook both kinds of noodles immediately in boiling water for a few minutes, and enjoy with your favorite toppings or sauce!

Enjoy your meal!