Homemade Chinese noodles, 2 ways

Based on 1 ratings

Xueci Cheng

Associate Food Editor at Kitchen Stories

instagram.com/scharf.xueci/

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
50
min.
Resting

Ingredients

Servings:-4+
500 g flour
225 ml water (lukewarm)
½ tsp salt
starch (for dusting)
oil (for greasing)
Metric
Imperial

Utensils

  • bowl (large)
  • cooking spoon
  • chopsticks
  • 2 kitchen towels
  • rolling pin
  • knife
  • bowl
  • plastic wrap
  • pastry brush
  • baking dish
  • pot

Nutrition per serving

Cal
489
Protein
13 g
Fat
5 g
Carb
96 g
  • Step 1/4

    • ¼ tsp salt
    • 250 g flour
    • 100 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

    • ¼ tsp salt
    • 250 g flour
    • 125 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!