Description
Hand-pulled noodles are a traditional Chinese noodle variety made by stretching and pulling dough into thin strands. This recipe guides you through mixing, kneading, resting, and stretching the dough to create fresh, tender noodles perfect for various flavorful sauces and dishes. The noodles have great texture and elasticity thanks to the resting period that relaxes the gluten.
Ingredients
Dough Ingredients
- 250 grams all-purpose flour (2 cups)
- 3 grams salt (1/2 teaspoon)
- 125 grams water (1/2 cup)
- 1 tablespoon vegetable oil
Instructions
- Prepare the Dough: Whisk together the all-purpose flour and salt in a large mixing bowl. Slowly add water while stirring with a silicone spatula until the mixture forms a shaggy dough without any visible dry flour. Scrape the sides of the bowl to incorporate all ingredients.
- Knead the Dough: Transfer the shaggy dough onto a lightly oiled surface and knead for about 5 minutes until it becomes smooth and elastic. Use the palms of your hands to push the dough outward and fold it back repeatedly. A properly kneaded dough will bounce back quickly when poked.
- Shape and Rest the Dough: Divide the dough into two equal portions and roll each into a rough rectangle using a rolling pin. Place the dough pieces spaced apart on a parchment-lined baking tray, brush with vegetable oil to prevent drying, and cover with plastic cling film. Rest the dough for 2 hours at room temperature or refrigerate overnight, then bring it back to room temperature before stretching.
- Cut the Dough into Strips: Place the rested dough on a lightly oiled board and cut into strips—1.5 to 2 inches wide for wide noodles, or about 1/2 inch for thin noodles, depending on your preference.
- Pull the Noodles: Hold each strip at the ends with both hands and gently pull in opposite directions slowly to avoid snapping. Bounce the noodles lightly against the countertop to help stretch them further. Fold and pull repeatedly until the noodles reach the desired length—arm’s length for thin noodles and across the body length for wide noodles.
- Cook the Noodles: Bring 4 cups of water to a boil in a large pot over medium-high heat. Add the pulled noodles and cook for 2 minutes until tender. Drain with a spider strainer or colander.
- Serve: Transfer the noodles to a bowl and serve immediately with your choice of seasoning or sauce to prevent sticking. Thin noodles are ideal for Shanghai scallion oil or spicy dan dan noodles, while wide noodles suit authentic biang biang or spicy cumin lamb noodles.
Notes
- Resting the dough for 2 hours or overnight is crucial to relax the gluten and allow easier stretching without snapping.
- Lightly oiling the surface and your hands prevents the dough from sticking during kneading and pulling.
- Adjust the noodle thickness according to the dish you plan to prepare—thinner for lighter soups and wider for heartier, sauce-based dishes.
- Work gently while pulling to avoid tearing the noodles; patience is key in achieving perfect hand-pulled noodles.
- Serve immediately after cooking to prevent noodles from sticking together.
- Prep Time: 20 minutes
- Cook Time: 2 minutes
- Category: Noodles & Pasta
- Method: Stovetop
- Cuisine: Chinese
