Homemade Chinese noodles, 2 ways

Homemade Chinese noodles, 2 ways

Based on 2 ratings
Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/scharf.xueci/

"There are two common ways to make Chinese noodles at home, knife-cut or hand-pulled (also called ripped). The hand-pulled or ripped noodles are most often used in biang biang noodle recipes, whereas knife-cut noodles are more versatile and can be served with all kinds of toppings or in soups. The knife-cut dough is not as hydrated as the hand-pulled dough, so it’s easy to roll out without it sticking everywhere. Every flour is slightly different, so err on the side of less and add more or adjust as needed to get the right consistency."

Difficulty

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

Ingredients

Servings2
250 g
flour
112½ ml
water (lukewarm)
¼ tsp
salt
starch (for dusting)
oil (for greasing)
MetricImperial

Utensils

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

Nutrition per serving

Cal489
Protein13 g
Fat5 g
Carb96 g
  • Step 1/4

    • 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

    • 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!

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